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Robert Van Putten

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    Build an Off-Grid Root Cellar, Garage, and Bunkhouse

    By Robert Van Putten Issue #166 • July/August, 2017 My wife and I built our homestead by hand. I’m not a professional builder, so once in a while I make mistakes -- the garage we built...
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    Making Apple Cider with a Homemade Press

    By Robert Van Putten Issue #170 • March/April, 2018 Apples are an important food resource for us. Every year we store hundreds of pounds in our root cellar where they will keep for up to six...
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    Building a $3,000 Barn

    By Robert Van Putten Issue #169 • January/February, 2018 There comes a time when all homesteaders start thinking of livestock, and 14 years ago, we were no exception. But before we could get any livestock, we...
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    Make coiled rugs from scrap material

    <!-- --> By Robert Van Putten Issue #164 • March/April, 2017 Remember that old rag rug Great-grandma made? Chances are, most country homes have one or two of these things lying around. Back in the days before wall-to-wall...
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    Animals

    A contrary guide to feeding animals

    By Beth Greenwood Issue #135 • May/June, 2012 The Purinas, Cargills, and Con-Agras of the world would have you believe that they and they alone have...

    Raising quail — A home grown delicacy

    By Allen Easterly Issue #101 • September/October, 2006 Raising quail is inexpensive, easy, provides very healthy low-fat white meat, and supplies the fertilizer you need for...

    Build a chicken feeder on the cheep cheep cheep

    Kinder goats — A small breed for milk and meat

    Redworm farming

    Raising cattle on your own place

    Self-Reliance

    Farm and Garden

    Gardening Tips and Tricks

    By Charles Sanders Issue #99 • May/June, 2006 Gardeners are an ingenious lot. Trial and error, time, study, observation, and experience all help us to come up with ideas that result in better gardens, more produce,...
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    Fruit Trees

    <!-- Fruit trees By Alice B. Yeager Photos by James O. Yeager -->By Alice B. Yeager Fall winds down with the ripening of a Japanese persimmon known as the Fuyugaki variety. Issue #104 • March/April, 2007 There's not one of us who...
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