The wonderful world of lavender

By Sharon Palmer, RD Issue #98 • March/April, 2006 I briefly brush past my favorite lavender bush and my skirt is fragranced for the entire day. Every time the fabric rustles, the aroma wafts up to...

Vegetable Scramble

Recipe of the Week  Vegetable Scramble  Courtesy of Mattie Silverman  Ingredients 8 ounces tiny new red potatoes 4 to 8 ounces asparagus spears, chopped 1/2 red bell pepper, chopped 1/2 small onion, chopped 6 egg whites 3 whole eggs 1...

Zucchini custard pie

Sandra L. Toney Ingredients 1 cup shredded zucchini 1 egg 1 tsp. vanilla extract 2 1/2 Tbsp. flour 1 cup sugar 2 Tbsp. butter or margarine 1 cup evaporated milk 1 9-inch unbaked pastry or pie shell cinnamon nutmeg Method Preheat oven to 450°. Mix zucchini (and any...

Emergency treatment for fire-related injuries

By Joe Alton, M.D. If confronted by a fast-moving wildfire, your chances of avoiding death or injury depend on a plan of action that is easy to understand and quick to implement. Some form of...

A healthy heart starts in the kitchen

By Richard Blunt <!----> Issue #100 • July/August, 2006 The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...

Making apple pectin

By Kristina Seleshanko Issue #167 • September/October, 2017 One day, as I walked past an apple tree that was naturally thinning its fruit by dropping tiny, baby apples, I thought, “I wish there was something useful...

Nameless salad and dressing

Recipe of the Week  Nameless salad and dressing  Courtesy of Rodney Merrill   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Salad Ingredients 2 cups lettuce, coarsely diced 3 stalks green onion, 1/4-inch slices 1 medium tart green...

Everybody talks about lightning and yes, there are things you can do about it

By Albert H. Carlson Issue #37 • January/February, 1996 What was a beautiful sunny day with large white billowing clouds low on the horizon has turned progressively darker. The clouds are now almost black, and the...

Lemons: the versatile fruit

By Sharon Palmer, RD Issue #100 • July/August, 2006 The clean, pure lemon has gotten a bad rap. It has become a metaphor for getting a dud. But the lowly lemon is probably one of the...

Hamburger soup

Recipe of the Week  Hamburger soup  Courtesy of Darlene Campbell   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. ground beef 4 carrots, cut in 2-inch chunks 3 potatoes, quartered 1 onion, chopped 1/2 bell pepper, sliced 1...

Body language and threat recognition

By Massad Ayoob Issue #87 • May/June, 2004 Reader mail indicates that while some Backwoods Home readers turn to this column for advice on putting wild game on the table or keeping four-footed poachers out of...

Pecan Crusted Trout

Recipe of the Week  Pecan Crusted Trout  Courtesy of Louis Maher  Ingredients 6 6-oz. trout fillets 2 beaten eggs 1/2 cup milk 1 cup flour 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1/2 tsp. dried thyme 1-1/2 cups finely chopped pecans 1/2...

Annie on Everfree Farm, Part II

<!-- Annie on Everfree Farm, Part II --> By Annie Tuttle (Most photos by Dave Duffy) Issue #146 • March/April, 2014 Previous in Series Most of the old fence around the garden was pretty well thrashed. Some was torn out to...

No fuss, no muss, one-pan grouse supper

By Linda Gabris Issue #101 • September/October, 2006 Next best thing to spending a thrilling day on an upland trail is sitting down to a grouse supper, and here's a versatile dish that's fast, easy, and...

A cabin for one

By Lee Greiman Issue #109 • January/February, 2008 Between 1989 and 1990 I built a 20 by 20-foot log house on the Musselshell River in Montana. The next year I built an addition on it that...

The enchanting Chanterelle — Gourmet goodies free from the forest

By Devon Winter Issue #101 • September/October, 2006 They're prized by the world's top chefs. They're served in the most elegant restaurants. You'll pay a pretty penny for them at farmers' markets. Yet they're abundant and...