Free article Archives - Backwoods Home Magazine

Pasteurizing milk

By Patrice Lewis Issue #123 • May/June, 2010 In the last hundred years of urban migration, the home or small farm dairy became a lost breed. Who needed to keep a cow when it was so...

Recipe of the Week Pita bread Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pkg. active dry yeast 1/2 tsp. granulated sugar 1 cup warm water (110°-115°) 4 Tbsp. extra virgin olive...

Clover — From Livestock Forage to Medicinal Tea, This Humble Plant is One of...

By Eugene Mitchell Issue #130 • July/August, 2011 Whether young or old, lying in the grass and searching for four-leafed clovers is timeless fun. Sometimes they're so elusive, like the leprechaun, it seems they don't exist....

Easy homemade dairy products

By Maggie Howe Photos by John Gibney Issue #137 • September/October, 2012 Queso blanco, sliced and ready for cooking I have a strong interest in cooking and in local foods and I very much enjoy making my own...

Bean Salad With Fresh Herbs

Recipe of the Week Bean Salad With Fresh Herbs Courtesy of Alicia Abbott Ingredients 1/2 pound string beans 2-1/2 cups cooked or canned navy beans 1 medium pickling cucumber, thinly sliced 1 small red bell pepper, finely diced 2 tablespoons...

Start a fire in any weather

By Charles Sanders Issue #161 • September/October, 2016 Most of us living in the backwoods are comfortable with utilizing fire as a tool. We use fire to heat our homes, burn brush, power our forges, help...

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...

Dorothy Ainsworth update: Out of the ashes

By Dorothy Ainsworth Issue #38 • March/April, 1996 I got the dreadful call from my son Eric at 2 p.m. on June 29th, 1995, an hour after I'd gone to work at the restaurant. "Your house...

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...

Pickled chili peppers

Recipe of the Week Pickled chili peppers Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Brine: 2 lbs. (1 gallon) fresh, ripe, chili peppers 1 gallon water 2 cups of sea or...

Why not risk it all!

By Dave Duffy Issue #64 • July/August, 2000 I got this letter from a reader: Please cancel my subscription. I had the opportunity to read your editorial glorifying your agenda as a "paranoid, gun-toting nut." This is...

Peloponnesian Pot Roast

Recipe of the Week Peloponnesian Pot Roast Courtesy of Beverly Rossman This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...

Barmbrack

Recipe of the Week Barmbrack Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/4 cup unsalted butter at room temperature 1/4 cup whole milk 1/2 cup water 1/2 tsp. sugar 1 pkg. active dry...