Living the Country Life

Food Content

Do outdoor temperatures have you shivering? Whip up these recipes to help combat those winter chills.
Good-tasting meat depends on how the animal is handled the instant it’s harvested
My son is a deer hunter and we have lots of venison in the freezer. My favorite way to cook deer steak is to marinate it in Italian dressing, and then grill it for just a few minutes on each side...
Have fresh flour for your recipes without a lot of waste
Grinding your own grain to make whole-wheat flour is playing a huge role in the artisanal bread movement around the country. Fresh-ground flour is beneficial over store-bought because it doesn...
Make sure the food is processed correctly so you’re not also gifting a food-borne illness
Canning has become popular again and jars of your homemade food can make wonderful gifts. It’s a good idea to know who you’re giving it too because some people are skeptical of home-...
A pan that’s become rusty and lost its seasoning can be helped
When we’re camping, my two favorite pans to cook in are a cast iron skillet and Dutch oven. I usually use a liner when I bake something in the Dutch oven because it makes cleanup easier, but...
The trick is to keep harvested grain cool and dry
Using small grains that grew on your own land makes baking a loaf of bread or bottling your own beer even more special. But if the grain isn’t dried and stored properly after the harvest, it...
What is a GMO, why they're used, and in what
When you hear the term GMO, do you understand what it is? GMO stands for “Genetically Modified Organism”, which is a specific trait added to a plant to provide a benefit such as insect...
If you can't get rid of the weeds in your yard, eat them.
I've put young dandelion leaves on my salad before. It's interesting how a common weed can add so much flavor. I know there are more wild plants I could eat, and I'd like to learn what...
Pistachio trees can produce nuts for a hundred years
I always have a bag of pistachio nuts at my desk. They’re chock full of nutrition and fun to crack open and eat as a snack. Alison Nagatani grows pistachios in the San Joaquin Valley of...
Don't give your guests a bad experience from your cooking
We’re in the prime months of outdoor cooking. Most of us know to keep hot foods hot and cold foods cold so we don’t get sick. But there are some precautions to take while you’re...