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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.
Author: Marilyn McCray
A treasure-trove of valuable information, the fall issue of Capper's Farmer includes great articles for homemade ice cream, condiments and pizza; a beginner's guide to canning; 17 uses for baking soda; ideas for planting flowers; and much more.
Wonderful recipes fill the pages of this special issue. Enjoy serving up cool treats such as Fudge Ripple Ice Cream and Simple Butter Pecan Ice Cream. Craft your own condiments by learning to create homemade mayonnaise, barbecue sauce and fresh tomato ketchup.
Within this issue you'll also find simple tips to enhance the fresh flavors on your grill. Solve all kinds of household problems with baking soda, using it for everything from cleaning to creating beauty products. Save money by planting a fall salad garden: Not only will it provide beauty in your yard, its delicious flavors will leave money in your pocket. Enjoy a look at what camping gear was used in 1900, how much it cost, and how much the gear weighed.
Other articles include:
Bring back the holidays with the new CAPPER's Farmer Holiday Special. Experience the nostalgia of homemade gifts, classic recipes, and more traditions from Christmases past on the farm. From roasting a turkey 1860s style to creating homemade gift jars, from satisfying the seasonal sweet tooth to savoring the songs of Christmas, this special edition offers up a buffet of knowledge.
In the more than 20 articles, you'll find delicious recipes, beautiful pictures and memorable holiday stories from CAPPER's readers just like you. Read "Party Like the Pilgrims" and learn classic and contemporary recipes to fix for your Thanksgiving feast. Bake scrumptious treats from everyone's favorite squash in "The Great Pumpkin." Learn how festive firs have long participated in the traditional American Christmas celebration in "O Christmas Tree!" "Make Your Own Soap" teaches you how to make beautiful homemade bars of soap to give for holiday gifts.
More articles include:
Author: Editors of CAPPER'S
Roasting a turkey. Making your own soap. Coloring Easter eggs with natural homemade dye. Growing anything in containers. Making homemade ice cream. Canning your garden's bounty. All this and more can be found within the pages of these four 100-page guides. Filled with some of the best articles on practical advice for a homemade life, this set covers everything from delicious recipes to gardening, from homemade gifts and cards to homemade cleaning products.
Capper's Farmer Winter 2012
Experience the nostalgia of homemade gifts, classic recipes, and more traditions from Christmases past on the farm. From roasting a turkey 1860s style to creating homemade gift jars, from satisfying the seasonal sweet tooth to savoring the songs of Christmas, this special edition offers up a buffet of knowledge.
Capper's Farmer Spring 2013
From craft projects to guides for your woodstoves and chimneys, from delicious recipes to sowing seeds, this guide has a variety of projects for getting you through the winter, and your garden and home ready for spring. With 100 pages of tips, recipes, projects, photographs and more, this resourceful issue will have you and your family busy all season long.
Capper's Farmer Summer 2013
Directions for creating nontoxic cleaning products, advice for raising baby animals, delicious recipes, gardening guidance, recycling ideas for farm fixtures, flower-growing techniques, summer holiday memories and more are included in the Capper's Farmer Summer 2013.
Capper's Farmer Fall 2013
With summer in full swing and fall right around the corner, the Capper's Farmer Fall 2013 special will be your guide to filling your summer days with delicious recipes, readers' hometown stories, fun activities such as planting flowers, and much more!
Author: Katie Elzer-Peters
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.
Author: Pamela Ellgen
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.
Author: Rachael Narins
Each activity teaches children about renewable energy and larger environmental issues. Education doesn’t get more fun than this! Catch the Wind, Harness the Sun offers more than enough to get any kid charged up about renewable energy.
Author: Michael J. Caduto
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.
Author: LOUIS LAMOUR
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 43 native North American flowers, herbs, and trees that have rescued and delighted us for centuries.
Author: Tammi Hartung
Whether you are caring for a single dairy cow or a large beef herd, you can substantially reduce veterinary costs, increase the self-sufficiency of your operation, and improve the health of your animals.
Author: HEATHER SMITH THOMAS
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.
Author: Gordon Edgar
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