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…
In which we build a Hoop House for growing in the winter, extending the season, and garden fun
Much to our delight Kip is in the middle of building a high-hoop house to cover the south end of our large garden space. It’s gonna be a wonderful project to play in, grow in, harvest out of. We have…
Newly revised and updated schedule for YOUR GRANDMOTHER’S KITCHEN COOKING CLASSES; July and August 2012
I hope I haven’t made signing up for my classes this season confusing! I’ve updated everything today so I hope you will find it helpful.
Piglets, Chicks, and Garden
I’m enjoying every minute of my retirement! I still get up at the same time but it is so great not to have to go somewhere! In my jammies I take my coffee out in the yard, stroll around, check…