Muesli is easy to make and delicious. And healthy!
Iron pans are great for every thing on a farm, ranch or homestead.
This is my journey about cooking with lard for the first time ever.
We love casseroles in the winter - they warm us up and fill us up! This one uses homemade tomatillo salsa from the canning cellar.
Harvest time has arrived and, as I pick the last of the tomatoes, I have mixed feelings. One of the wonderful things about farming is the lessons you learn along the way.
What are we really eating? Let's take a look into the oil that we cook with.
Making granola in the slow cooker is easy and it tastes great.
The author shares her favorite recipe for the delicious treat known as Indian Tacos.
Let me introduce myself in this, my first blog, for the Capper's Farmer family.
Biscotti is a delicate, crisp Italian cookie that's filled with nutty goodness. My recipe has been tweaked a bit to make it even healthier. And there are lots of suggested "tweaks" you can try out as well!
My mother's battered copy of "The Settlement Cook Book" provided a wealth of unique and traditional recipes, as well as a fun crash-course in food history.
We make relish and pickles, why not mustard?
The perfect solution to a very large pumpkin/squash crop
Some of the varieties of free fruits available for the taking. All it takes is a little time, a little work, and some scouting of the area for what grows in your neck of the woods.
An easy way to make beautiful and tasty pumpkin pickles.
At first glance a dinner party and hunting knife don't seem to go together but then you probably don't know Ethan Becker or his mother or grandmother.
Fannie Farmer was a superstar chef before "superstar" was a word. She's one of my heroes. If you love baking, read why she should be your hero too.
The Pillsbury Bake-off has been an American institution since 1949. Although network food challenges seem to be everywhere after 60+ years the Bake-off still spotlights cooks and their creative recipes.
Food is part of all our lives, a daily chore that has to be done to feed a family. Now that the family has grown it's time to explore food from all angles: history, new tastes and new cooking methods. Food is now a relaxing hobby.

Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!