We are nearing the end of a race with our over-wintered greens, wherein we try to eat them before they can “bolt” and go to seed. I recently harvested all of the mizuna from one small bed–no small task, seeing as it means pulling each plant from the ground individually, then picking off the leaves. [...]
We reserve a special place on our plates for collards and mustard greens this time of year. Beyond side dishes, they are an easy, healthful addition to stir fry. To tenderize the greens, cook them separately in your wok with a little oil. For the chicken in this dish, you can use breast meat, but [...]
In the past, my preferred method for cooking asparagus was to poach it in a heavy skillet filled with salted water. I liked this method, because I could monitor the asparagus spears as they cooked, plucking out the thinner ones when the were done, leaving the thicker ones to cook a while longer. We seemed to achieve [...]
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
