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Richard Blunt Ingredients 1 1/2 cups fresh or frozen raspberries 1 to 3 pickled chili peppers (let your taste be the judge) or substitute l/8 tsp. cayenne pepper 1/3 cup fresh or canned tomato puree 1/3 cup wine vinegar 1/4...

By Jeffrey Yago, P.E., CEM Issue #103 • January/February, 2007 Hydrogen-fueled cars is a topic of much discussion these days. People who want to see the U.S. freed from dependence on foreign oil often assume the...

Recipe of the Week  Banana-Apricot Bars  Courtesy of Beverly Rosssman  Ingredients Pastry: 12 ounces pot cheese, sieved 1 pound butter (room temperature) 4 cups flour, sifted 2 teaspoons grated lemon peel 1 teaspoon salt Garnish: Confectioners' sugar 1 one pound can apricot halves, well drained Filling: 1 egg...

Recipe of the Week  Crabapple jelly  Courtesy of Charles A. Sanders   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 lbs. crabapples (about 10 cups, cut up) 4 cups water 2 cups sugar 2 Tbsp. lemon juice 1...

By Charles Sanders Issue #57 • May/June, 1999 For most homesteaders, the raising of livestock plays a crucial role in the home based economy. The types of livestock which you choose to include on your own...

By Jeffrey Yago, P.E., CEM Issue #93 • May/June, 2005 The recreational vehicle (RV) world is having a major comeback with the influx of baby-boomers. Today's travel trailers, 5th wheels, and motor coaches now include everything...

Recipe of the Week  Broiled fish fillet with piri piri sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. fish fillets 1 1/2 cups white wine 1/3 cup fresh...

By Marjorie (Sultzbaugh) Harrison Issue #42 • November/December, 1996 My husband Allan started teaching sixth grade at the Moreno Valley, California, Unified School District in September of 1959, without even slightly knowing how. Fortunately for him,...

By Richard Blunt Issue #102 • November/December, 2006 Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...

By John Silveira Issue #86 • March/April, 2004 As little as 30 years ago the talk wasn't about global warming, it was about an imminent ice age. Is an ice age likely? Even possible? Consider this:...

Recipe of the Week  Penne with Provencal eggplant and peppers  Courtesy of Tim and Anna Green   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 medium-sized eggplants, unpeeled and cut into 1 inch cubes 1...

By Kathryn Wingrove Issue #139 • January/February, 2013 Wattle fences are made by weaving material in and out of posts in the ground. They were often used on the small farms of Victorian England. In fact,...

By Len McDougall Issue #128 • March/April, 2011 The well point's slotted holes permit water to enter, while stainless steel mesh inside keeps out abrasive sand. X marks the spot. How "witching" for water works is a...

Recipe of the Week  Mairead's Fabulous Flan  Courtesy of Mairead Duffy  While attending the Solar 2001 Conference in Washington, D.C., I'm staying at the home of my brother, Bill, and his wife, Mairead, and I'm eating especially well....

By Luke Lee Issue #73 • January/February, 2002 There are three kinds of people who read this magazine: those already living in the country, those actively preparing and planning to make the move to the country,...

By Marjorie Burris Issue #16 • July/August, 1992 "Just how long are you going to be able to live in the backwoods like that?" my friend, Pat, asked. "You're not getting any younger, you know!" I've known...