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While you’re here, take a look through some of our great articles!

Hog butchering — Using everything but the squeal

By Charles Sanders Issue #142 • July/August, 2013 A 450-pound hog will provide a lot of delicious meat. Hogs are raised throughout our neighboring Amish community for...

How to buy your first sheep without getting shorn

Chickens — The most valuable animal on the homestead

Raising quail — A home grown delicacy

Protein — The Cornerstone of a Survival Diet

Start your food storage on $10 a week

Put Your Garden to Bed for the Winter

Saving Seeds

By Jackie Clay Issue #129 • May/June, 2011 I go through dozens of garden seed catalogs in preparation for each year's new (and better!) garden. I...

The Homestead Greenhouse

By Charles Sanders Issue #67 • January/February, 2001 For those of us living close to the land, the production of a dependable and healthful food supply...

Fruit Trees

By Alice B. Yeager Fall winds down with the ripening of a Japanese persimmon known as the Fuyugaki...

By Tom Kovach Issue #65 • September/October, 2000 Having the best vegetable garden in the village might put food on the table and make some money at the market, but it also can cause some problems. Or so it was with my grandfather, the mayor of a small village in Hungary,...

Fried chicken for breakfast

By Danny Fulks Issue #88 • July/August, 2004 Danny Fulks, 71, is one of those rare writers capable of painting a vivid picture of life back in another time. His stories focus on the 20s, 30s, and 40s of Ohio, Kentucky, and West Virginia, which were areas much like greater Appalachia...

Farm baseball … with ghost runners!

By Tom Kovach Growing up on a farm in north-central Minnesota wasn’t all chores and hard work … although there was plenty of that too. But back in the l950s and early l960s when I was growing up there were a number of small farms like ours within a mile...