Chickens as fabulous garden cultivators for the fall
The birds always get giddy when let into the full greenery of the fall garden. They immediately go for the mulch only to be distracted by the marigolds or the immature tomatillos. The rooster is convinced we have set him…
“Edna Lewis” and “Eat Alabama” food films @ Virginia Film Festival, Nov 1st
On November 1, at the Regal 6 Cinema, the Virginia Film Festival will show two films documenting important aspects of our food culture; “In the Season” the legacy of of Chef Edna Lewis and “Eat Alabama” the search for fresh…
Butchering homegrown pork: Our pigs fill the freezer for the coming year’s meals
The first meal from our newly butchered pork was fabulous! Everything was homegrown from the pork chops themselves (sweet and tender) to the saute of yellow crook neck and zucchini, sweet red pepper, and snap pea, to the steamed…
Our two pigs go to be butchered – part 1
We took our two barrow pigs to the butcher today. They were 6 months and one week old and looked to be 200 pounds each. We’ll get a live weight from the butcher when we pick up the carcasses. …
Monticello Foodways talk/demonstration at the Smithsonian USDA in DC
Today I’m off to DC for tomorrow’s talk and demo at the Smithsonian/Monticello/USDA Farmer’s Market. (12th and Jefferson at the National Mall) From 11 am to 1:30 pm I will be talking about the vegetable gardens of the enslaved community…
Fabulous Homemade Tomato Concentrate inspired by Francis Lam’s blog Gilt Taste
I stopped buying and using those little tins of tomato ‘paste’ many years ago. There was that bitter metal edge to the flavor no matter the brand and it indeed had the texture of library paste. And then there were…