Free article Archives - Backwoods Home Magazine

Gardening the Year ‘Round

By Alice B. Yeager Website Exclusive • September, 2006 Normally, we gardeners tend to make plans to begin planting our gardens during early spring. We select vegetables such as garden peas, lettuce, mustard, radishes, onions, and...

Build your own log home in the woods

By Jackie Clay (Photos by Bill Spaulding and Jackie Clay) Issue #72 • November/December, 2001 This is the third part of a three-part series. The first two parts appeared in issues 70 and 71. In the last two issues...

Can an understanding of math and statistics save America’s freedoms?

By Dave Duffy Issue #66 • November/December, 2000 The other day John Silveira and I were walking by a gas station in Gold Beach, Oregon, where this magazine is located, when I remarked, "The price of...

The cholesterol in your stovepipe can be fatal

By D.B. Frandsen Issue #36 • November/December, 1995 The season is arriving. The garden is ready for its final turning, the apples are picked, and it's supposed to freeze by the end of the week. So,...

Solar hot water systems

By Jeffrey Yago, P.E., CEM Photos by Patrick Redgate Issue #118 • July/August, 2009 With continued shortages of wood for home heating, the Greeks built the North Hill section of Olympus in the 5th century B.C. This...

Your survival depends on water

By Jackie Clay-Atkinson Issue #167 • September/October, 2017 As you develop your preparedness plans, consider your water supply. You can go without food for weeks but when you lack water for as little as two days,...

Hamentaschen

Recipe of the Week Hamentaschen Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Cookie dough: 2 cups all purpose flour 2 tsp. baking powder 1/3 cup sugar 1/2 lb. margarine 2 Tbsp. honey 2 eggs grated...

Venison Stew

Recipe of the Week Venison Stew Courtesy of Jamie Flanders Ingredients 2 pounds venison, cubed 6 medium potatoes, cubed 3 large carrots, chopped 24 ounces canned chopped tomatoes 12 ounces tomato paste 2 stalks celery, chopped 1/4 cup chicken stock 2 large hot peppers, sliced thin 1...

Preparing for Hunting Season

By Massad Ayoob Issue #119 • September/October, 2009 For a great many rural folk, big game hunting season is a high pointoften the annual high pointof their involvement with firearms. In some locales, the big game...

Caring for wounds in the field

By Bill Glade, M.D. Issue #75 • May/June, 2002 The beautiful remote Canadian lake has provided a bountiful supply of fresh fish. You are cleaning the catch when a moment's inattention allows the knife to slip...

Goat birthing and raising kids

By Jackie Clay Issue #112 • July/August, 2008 Dairy goats form one of the cornerstones of our homestead. Not only do they provide milk, cheese, ice cream, cottage cheese, and meat, but they also give us...

Gourmet nutrition with beans and rice

By Richard Blunt Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...

Phantom solar — The crucial invisible system needed before you install solar

By Jeffrey Yago, P.E., CEM Issue #78 • Are you planning to install a solar photovoltaic system to reduce your utility bills? How would you like it if your first solar electric power system had invisible...

Baked barbeque beans

Jackie Clay Ingredients 2 cups dried beans 1 tsp. baking soda 1/4 lb. chopped ham or other smoked meat 1 cup barbecue sauce 1/2 tsp. salt dash black pepper 1 Tbsp. molasses 1 medium onion, chopped Method Soak beans overnight, adding a little baking soda...

Homemade healthy soba noodles

By Linda Gabris Issue #105 • May/June, 2007 As any noodle lover knows, the world of noodles is a big one with almost every country having a traditional noodle deeply rooted in its history and culture. Italy...

Hungarian venison stew

Recipe of the Week Hungarian venison stew Courtesy of Tom R. Kovach You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. (or a little more) of chopped venison (ground venison works, too) 3...