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Garden Seeds — A Great Winter Pastime

By Jackie Clay Issue #67 • January/February, 2001 Start your garden this year while the snow is still on the ground. I start all of my own plants from seeds. One of my favorite winter pastimes...

Jerusalem artichokes with brown rice

Recipe of the Week Jerusalem artichokes with brown rice Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 Tbsp. extra virgin olive oil 1 medium carrot, peeled and diced small 1 small...

Use solar landscape lights for emergencies

By Jeffrey Yago, P.E., CEM Issue #141 • May/June, 2013 Solar-powered landscape lights in dark room. Note different light patterns and brightness. People own all kinds of household items that can be used to make life easier during...

Whole grain breads baked at home

By Richard Blunt Issue #112 • July/August, 2008 Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...

An economical battery of guns for the backwoods home

By Massad Ayoob Issue #114 • November/December, 2008 Everything's getting more expensive. Food. Gasoline. Guns and ammunition. Not everyone who appreciates the rural lifestyle was "born with a gun in their hand" the way some of...

Honey Roasted Pheasant

Recipe of the Week Honey Roasted Pheasant Courtesy of Mike Willard Ingredients 1 Pheasant 3/4 cup Honey 1/2 cup creamy Peanut Butter 2 Tbsp. Cider Vinegar 2 Tbsp. Soy Sauce Method Combine the honey, peanut butter, vinegar, and soy sauce...

Growing the Eternal Tomato

By Leonard Trebor Issue #57 • May/June, 1999 It's an old story to longtime gardeners (and a new story to novices): each spring you buy some superb tomato plants, set them out on May 1 (or...

Getting Ready for Deer Season … Now

By Massad Ayoob Issue #155 • September/October, 2015 As summer blends into fall, "deer season" is on the horizon. In the United States, the deer is by far the most popular big game. When I was...

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...

Getting rich through generosity

By John Silveira Issue #89 • September/October, 2004 The conventional wisdom is that to get filthy rich, you need to be greedy. So, it may come as counterintuitive that it's generosity, intentional or accidental, and not...

Apple and Potato Soup

Recipe of the Week Apple and Potato Soup Courtesy of Don Peterson Ingredients Soup: 4 Tablespoons butter 2 Leeks (white part only) , cleaned and sliced 5 cups tart Apples, peeled, cored, and chopped 6 cups Chicken Stock 2 cups...

Stay clear of young wild animals

By Tom and Joanne O’Toole Issue #86 • March/April, 2004 This spring and summer millions of wild animals and birds will be born. This is the new generation of wildlife, and their survival depends a great...

Asparagus Pasta Salad

Recipe of the Week Asparagus Pasta Salad Courtesy of Don Peddleson Ingredients 12 ounces fresh asparagus, diagonally sliced into 1-inch pieces 12 cherry tomatoes, quartered 1/2 cup pitted ripe olives, sliced 3 tablespoons snipped parsley 1/4 cup wine vinegar 3 tablespoons olive oil 1 clove...

A few favorite recipes and books

By Ilene Duffy Issue #110 • March/April, 2008 I was talking with another mom in the produce section of the market the other day. During our conversation, she happened to mention that earlier in her life...

Here are some simple tips on how to store apples for a long, long...

By Don Fallick Issue #41 •September/October, 1996 Almost any kind of apple will keep for three or four months, or even longer, if stored properly. It's cheap and easy to do. All you need is newspaper,...

Anne’s Sausage and Cabbage

Recipe of the Week Anne's Sausage and Cabbage Courtesy of Elizabeth Flora Ingredients 8 slices Bacon 4 Italian Sausages, casings removed 1 large Onion, chopped 1 large Cabbage, shredded 1-1/2 cups Chicken Broth Salt & Pepper to taste Cayenne Pepper...