The Backyard Homestead: Produce All the Food You Need on Just a Quarter Acre!

The Backyard Homestead: Produce All the Food You Need on Just a Quarter Acre!

by Carleen Madigan (Editor)


$16.95 $18.95 Save 11% Current price is $16.95, Original price is $18.95. You Save 11%.
View All Available Formats & Editions
Members save with free shipping everyday! 
See details


This comprehensive guide to homesteading provides all the information you need to grow and preserve a sustainable harvest of grains and vegetables; raise animals for meat, eggs, and dairy; and keep honey bees for your sweeter days. With easy-to-follow instructions on canning, drying, and pickling, you’ll enjoy your backyard bounty all winter long.

Also available in this series: The Backyard Homestead Seasonal Planner, The Backyard Homestead Book of Building Projects, The Backyard Homestead Guide to Raising Farm Animals, and The Backyard Homestead Book of Kitchen Know-How.

Product Details

ISBN-13: 9781603421386
Publisher: Storey Books
Publication date: 02/11/2009
Series: Backyard Homestead
Pages: 368
Sales rank: 11,719
Product dimensions: 7.00(w) x 8.90(h) x 1.10(d)

About the Author

Before becoming an editor at Storey Publishing, Carleen Madigan was managing editor of Horticulture magazine and lived on an organic farm outside Boston, Massachusetts, where she learned the homesteading skills contained in The Backyard Homestead. She enjoys gardening, hiking, foraging, baking, spinning wool, and knitting.

Table of Contents



Part 1
  1. Setting Up the Homestead Kitchen
  2. Fresh Vegetables: Harvesting, Handling, Cooking
  3. Fresh Fruit: Harvesting, Handling, Cooking
  4. Grains and Beans
  5. Homemade Sweeteners: Honey, Maple Syrup, and Apple Cider Syrup
  6. Eggs, Birds, and Rabbits
  7. Fresh Milk
  8. Meat: Goat, Lamb, Pork, and Beef

Part 2
  1. Cold Storage
  2. Freezing
  3. Canning: Boiling-Water-Bath and Pressure Canning
  4. Drying
  5. Pickling
  6. Making Fruit Preserves
  7. Culturing Milk and Making Cheese
  8. Curing Meats and Making Simple Sausage

Part 3
  1. Breakfast and Egg Dishes
  2. Vegetable, Cheese, and Bean Dishes
  3. Poultry and Meat Dishes
  4. Desserts and Baked Goods

Appendix: Basic Cooking Methods
Metric Conversion Charts

Customer Reviews