When I asked the kids in one of my “food appreciation” classes if they’d ever heard of pickled watermelon, one girl eagerly raised her hand. “My grandmother always has some for Thanksgiving,” she said. And gradually we learned that each year she travels with her family to grandma’s house near Huntsville, Alabama, for a traditional [...]
Tags: pickles·watermelon
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
