This is a perfect time of year for roasted vegetables. Making lasagna with them can be quite a process. But there’s a payoff in the end: lots of food, either for a crowd or to freeze for later. This particular lasagna is time consuming but not difficult. All it really takes is a little knife [...]
I will be giving a Powerpoint presentation on “Pickling for Dinner” later this month at the Historical Society of Washington, DC. That means getting very busy pickling just about everything in the garden and taking photos. Our Asian eggplants are heavy with fruit… For our wedding reception about a century ago, my wife and I [...]
Continuing our exploration of fresh, seasonal fruits and vegetables, the kids in my “food appreciation” classes this week took up squash. I think I’ve detected a pattern. The older children are generally more willing to try and tend to enjoy a variety of vegetables. The younger ones almost universally cry “I don’t like that!” as [...]
Tags: food appreciation·kids·zucchini
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
