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While you’re here, take a look through some of our great articles!
Fermenting Chicken Feed
By Melissa Souza
Issue #174 • November/December, 2018
On our homestead, we eat yogurt, kombucha (fermented tea), sauerkraut, and kimchi to add probiotics to our diet....
Swiss Chard — The Leaf Vegetable That Keeps on Giving!
By Raymond Nones
Issue #92 • March/April, 2005
For years every spring I planted spinach in my garden. For those who have never tasted home grown...
Grow Open-Pollinated Tomatoes
By Jackie Clay-Atkinson
Issue #166 • July/August, 2017
Nearly all of us homesteaders grow tomatoes in our gardens. Tomatoes are hugely valuable as a homestead crop....
Growing Microgreens
By Lisa Nourse
Issue #176 • April/May/June, 2019
The small town where I live has two small grocery stores and getting a good variety of organic...
By John Silveira
Issue #49 • January/February, 1998
It was one of those days I love. We were between deadlines and Dave, Bill, Mac, and I had gone fishing on the lake. Dave, of course, is Dave Duffy, the publisher of Backwoods Home Magazine; Bill is Dave's friend who drops in...
Habeeb Salloum, 95, a poet, world traveler, linguist, and author of recipe books on Middle Eastern cuisine, has written recipe articles for Backwoods Home Magazine for 19 years. The son of Syrian immigrant farmers, he lives in a small town near Toronto, Canada.
By Habeeb Salloum
Website Exclusive • August, 2019
In...
By Martin Waterman
Issue #37 • January/February, 1996
I can remember taking a trip as a child and seeing my first Burma Shave signs. Technically speaking, after 1963 all the 7,000 or so sets of signs were supposed to have been taken down. Still, my discovery may not have been unusual,...


































