Food
Recipes and kitchen tips for rural America
The Art of Homemade Venison Sausage
By Jenny Flores
Discover the ease of making your own sausage, and mix it with seasoning blends for a variety of flavors suitable for any meal.
Going Whole Hog with a Pig Roast
By Jason Herbert
A pig roast is ideal for big celebrations, and the best way to roast a pig is in the ground, with the help of family and friends.
Cooking with Crab Apples
By Bruce and Elaine Ingram
Plant colorful, fragrant crab apple trees on your property for their beauty, as well as for the delicious fruit they produce.
Cheese as You Please
By Maggie Bullington
Learn how to whip up simple cheeses at home with minimal experience or equipment, and still get incredible results.
Oven-Dried Preserved Tomatoes Recipe
By Alex Elliott-Howery and Sabine Spindler and photos by Alan Benson
You can only make so much marinara sauce with all those tomatoes from your garden. Why not turn some of them into flavor gold instead?
Salt-Preserved Citrus Skins Recipe
By Alex Elliott-Howery and Sabine Spindler and photos by Alan Benson
Use this simple recipe for citrus skins once the fruit has been juiced. All you need is salt, citrus peels and time.
Pickled Cherries Recipe
By Alex Elliott-Howery and Sabine Spindler and photos by Alan Benson
You couldnāt ask for an easier way to preserve cherries āno pitting required! The finished product pairs with wine and cheese, cocktails or salads.
Still Cutting the Mustard
By Renee Pottle
North Americaās only stone-ground mustard mill uses its original grindstones to produce a gold-medal-winning condiment.
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