Making delicious, unthinkable wines
By Lev G. Fedyniak
Issue #110 • March/April, 2010
I love wines. Always have. I've drunk wine, studied wine, written about wine, and collected wine.
But I got tired of hearing my back-to-nature friends chide me by...
Turkey the old-fashioned way
By Linda Gabris
Issue #90 • November/December, 2004
When I was a kid, mom did all her cooking on a McClary wood stove that sat in the corner of her big country kitchen. The stove, fondly...
Buckboard bacon
By Tanya Kelley
Issue #131 • September/October, 2011
Last year, our family processed a hog for the first time. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. All of the results...
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...
Be a Viking: Brew wild-crafted mead
By Jereme Zimmerman
Issue #155 • September/October, 2015
I am preparing honey, water, and flavoring ingredients for a batch of mead made with a commercial yeast.
Mead (honey wine) is one of the simplest alcoholic beverages to...
Brew your own root beer
By Tim Murphy
Issue #130 • July/August, 2011
Ah, root beer! That sweet, dark elixir of kidhood, majestically topped with a beige pillow of foam. It's the perfect companion to Bazooka bubble gum, baseball cards, wiffle...
Gather rose hips for health
By Gail Butler
Issue #95 • September/October, 2005
Vitamin C-rich rose hips can be found in dried form in most health food stores, but why not gather your own? You'll save money and you'll know where...
How to tell a bad egg
By David Scott Matthews
Issue #53 • September/October, 1998
One of the things that my family loves most about living in the country is that we get to eat fresh eggs from our genuine free-range chickens....
Easy, no-knead bread by Melissa Souza
By Melissa Souza
Issue #156 • November/December, 2015
There is nothing more delicious than homemade bread hot out of the oven.
This no-knead bread costs me about a dollar per loaf to make, and it's so easy...
You can become a hardcore forager
By Larry Cywin
Issue #47 • September/October, 1997
Most homesteaders and country dwellers forage a little. It might be hunting for morels in the spring, berries in the summer, or boletes in the fall. Some forage...
Freeze a holiday turkey to enjoy it all year long
By Linda Gabris
Issue #174 • November/December, 2018
When I was a kid, Grandpa and Grandma would put in an order with the local turkey farmer in November for a “Christmas” bird, which would be picked...
Fireplace cooking cures the winter blues
By Robert L. Williams
Issue #19a • January/February, 1993
Several years ago we experienced a prolonged winter storm that left power lines down and thousands of people without heat, hot water, and operative cookstoves. And for...
Preserve the harvest naturally through wild fermentation
By Jereme Zimmerman
Issue #154 • July/August, 2015
Little hands are ideal for helping to stuff jars with vegetables. Just be sure to "pay" your help — but don't let them eat it all!
For a homesteader,...
Growing and Using Cilantro
By Habeeb Salloum
Cilantro (also called fresh coriander, Chinese parsley, Mexican parsley, Spanish parsley, and Thai parsley) is one of the oldest herbal condiments known to humankind. It is thought to be the first herb...
Vegetarian pies
<!--Vegetarian pies
They kept us healthy on the farm
By Habeeb Salloum-->
Issue #87 • May/June, 2004
Delicate, flavorful, and very satisfying are the descriptions with which a number of culinary experts label the countless pies...
Canning Steelhead and Tuna
By Lisa Nourse
Issue #177 • July/August/September, 2019
Any medical professional will tell you that adding fish oil to your diet has incredible benefits. Oily fish is rich in omega-3 fatty acids which provide many health...