• CANNING CENTS

    Treat your family and friends to fresh organic produce, whole foods and healthy choices … at a fraction of the grocery store price!

    With tons of helpful tips and instructions, chef Stephanie Petersen walks you through the process of preserving your own foods. It’s easier than you think!

    Stock your pantry with the delicious flavors of:

    • Whole Tomatoes with Herbs
    • Mango Jalapeño Jam
    • Peppery Grilled Onion Relish
    • Mountain Man Beef Stew

    Once you’ve done the prep work, you’ll have a variety of ready-made meals your family will love. Invest in your health without spending a fortune. Learn how to create your own canned foods with remarkable flavor and gourmet flair!

    Item: 7656

    Author: Stephanie Petersen

    Format: Paperback

  • CANNING, PICKLING AND FREEZING WITH IRMA HARDING

    Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.

    Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.

    Item: 7347

    Author: Marilyn McCray

    Format: Paperback

  • CAST IRON PALEO

    Your healthy Paleo lifestyle is about to get easier and so much more delicious thanks to one pan and one book, Cast Iron Paleo. On the stovetop or in the oven, your cast-iron skillet brings out the flavors of pastured meats, fresh vegetables, healthy fats, and the savory spices you’ll find in these recipes.

    Item: 8137

    Author: Pamela Ellgen

    Format: Paperback

  • CAST-IRON COOKING

    Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

    Item: 7994

    Author: Rachael Narins

    Format: Paperback

  • CATLOW

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $4.99 AVAILABLE ONLY WHILE SUPPLIES LAST!

    Ben Cowan and Bijah Catlow had been friends since childhood. Catlow had become a top cowhand with a wild streak. It took just one confrontation to make him an outlaw. And when he crossed the line, it was up to U.S. Marshal Ben Cowan to bring him in alive.

    Item: 2554

    Author: LOUIS LAMOUR

    Format: Paperback

  • CATTAIL MOONSHINE & MILKWEED MEDICINE

    History, literature, and botany meet in this charming tour of how humans have relied on plants to nourish, shelter, heal, clothe, and even entertain us. Did you know that during World War II, the U.S. Navy paid children to collect milkweed’s fluffy white floss, which was then used as filling for life preservers? And Native Americans in the deserts of the Southwest traditionally crafted tattoo needles from prickly pear cactus spines. These are just two of the dozens of tidbits that Tammi Hartung highlights in the tales of 45 native North American flowers, herbs, and trees that have rescued and delighted us for centuries.

    Item: 8068

    Author: Tammi Hartung

    Format: Hardcover

  • CELESTE'S GARDEN DELIGHTS

    You've heard it: You are what you eat. The evidence is mounting that what you put into your mouth matters. What better way is there to know exactly what you are eating than to grow some of your own food or get to know your farmer? Celeste has decades of experience providing good, nutritious food for her family. Celeste's Garden Delights will show you how to grow, can, ferment, freeze, dry and root cellar fresh produce. If you can't do it all, just do what you can. Start small. Even if you live in an apartment, you can grow a tomato plant or two in pots on the balcony or patio. Or, you can take a few hours in the summer to buy and prepare berries or corn for your freezer. If you have a lawn and would like to make part of it into a garden, the section on No-Till Gardening will tell you how. Thinking about keeping chickens? Read the section on Backyard Chickens to see if it's something you truly want to do. Food is usually less expensive when it is in season. Get together with some friends to take advantage of bulk buying. Farmers generally give you good discounts if you buy large quantities or "seconds" (food with a few bruises). You can do it! There's no better feeling than having an actual relationship with your food. Homegrown and homemade (or locally grown and made) are truly the best.

    Item: 8334

    Author: Celeste Longacre

    Format: Paperback

  • CHANCY

    He was an orphan from the hills of Tennessee and he hadn’t eaten in three days. With the front of his stomach making friends with the back, he was in no position to let an opportunity slip by unnoticed. And when Chancy defended his new herd of cattle with a shotgun, he didn’t miss. The dead man left a pistol on the ground. Chancy needed a spare and, after stowing it in his bedroll, forgot about it. He had a cattle drive to finish and a profit to make.

    But the gun had a history. Another killing had taken place and Chancy would never know the truth until it was too late. Now, locked in a jail cell with an angry, drunken mob outside and time running out, he must somehow find a way to prove his innocence.

    Item: 4171

    Author: LOUIS L'AMOUR

    Format: Paperback

  • CHECKERBOARD GRILL

    Checkerboard Grill is a collection of magazine ads detailing Oliver tractors and farm equipment. When Oliver introduced each tractor with the “Checkerboard Grill,” they took a big step forward with their new design. Some of these tractors lasted through the end of Oliver and into the early White Series with only minor upgrades, which is a credit to their good engineering. Their advertising agency put a different look or accent on things as time went by. This is not a complete history, but a look at some of the ads from this time period. You will find many good images to use for restoring your project. All ads and images are from the personal collection of Tim Putt.

    Item: 8224

    Author: Tim Putt

    Format: Paperback

  • CHEDDAR

    One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.

    Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.

    More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.

    Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.

    Item: 7744

    Author: Gordon Edgar

    Format: Hardcover

  • CHEESE & DAIRY MADE AT HOME

    BackHome Magazine praised the Made at Home series for its "uncomplicated and easy-to-understand format that is designed to encourage rather than intimidate the reader." Continuing that format, Cheese and Dairy shows how shoppers can avoid the dairy cooler and make their own creamy products.

    The book contains six sections, beginning with guidance on how to set up a dairy in a home kitchen for cooking, airing, drying and aging, the equipment needed, and using starter cultures.

    Two sections, Milk and Cream, cover the types of milk (cow, sheep, goat, buffalo), cooking, souring and storage. Simple instructions show how to make sour cream, crème fraîche and more, and recipes include Portuguese Custard Tarts, Spinach Soup and Strawberry Milkshake.

    Butter provides instruction on making salted and unsalted butters, clarified butter, ghee, buttermilk, and butter sauces, as well as how to cook with butter. Recipes include Granny's Buttermilk Pancakes and Lemon Sole with Beurre Noisette.

    Yogurt demonstrates how easy it is to make the incredibly popular and healthy treat at home, such as Basic Yogurt, Greek-style and Kefir, with tasty recipes that include Gourmet and Frozen Yogurts.

    Cheese includes essential methods for Cottage Cheese, Whey Cheese, Ricotta Cheese, Mascarpone, Goat Cheese, Feta, Halloumi, Mozzarella, Semisoft Cheeses, Hard Cheeses, Waxed Cheeses, and Blue Cheese, as well as Serving, Tasting and Wine Pairing.

    Presented in a simple format with clear pictures and nontechnical instructions, the Made at Home series is the ideal starting point for anyone looking to take control of their food in terms of both quality and taste.

    Item: 6854

    Author: Dick & James Strawbridge

    Format: Paperback

  • CHICKEN BROODER KIT WITH HEAT LAMP- PREMIER 1

    A basic brooder kit that is warmed with our rugged and reliable Prima Heat Lamp™.

    Our starter kits include everything the flockmaster needs to set up a small brooder for up to 24 chicks: Heat source, reusable brooder panels, feeder, waterer, chick stand, and chick starter feed.

    Item: 8345

    Format:

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