Shannon

I am wife to Stewart, mama of five, homeschooler, messy cook, and avid fermenter. This is where I tell our story... of building a sustainable off-grid homestead in a Christian agrarian community... of raising this growing family of ours... of the beauty and the hard and the joy in all of it.
876 articles written by Shannon

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We have this bed of mustard greens I’ve sort of been avoiding. I wanted to use up all of that kale which is mostly on its last legs now… and the broccoli needed thinning… and collards are usually my first choice…

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Long story short, I need to start using up the mustard greens. We had a frost this week so all of the greens are going to be a bit sweeter. I might whip up a batch of Calico Mustard Greens and Beans and of course throw them into the soups and stir-fries that compose a good deal of our week.

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But this recipe, inspired by my own experience with kale chips, suggestions from others, and What a Good Eater, was something I’d been meaning to try. So Abram picked a giant bowl full – which barely made a dent in the patch – and I washed them, tore them up, and roasted them with salt and olive oil in a hot oven.

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Elijah held this bowl for me just as the sun was setting and he was getting ready to milk the goats. He eagerly grabbed a couple of handfuls before heading out with the milk pail and Stewart described them as better than potato chips. I’m not sure I’m willing to go that far yet, but I’m thinking this is a tasty way to use up more mustard greens.

Oven-Roasted  Mustard Green Chips

Ingredients

  • ~3 large bunches mustard greens (~ one 4-gallon bowl full)
  • 3-4 Tablespoons liquid lard, olive oil, or coconut oil
  • salt to taste

Directions

  1. Preheat oven to 425 degrees. Wash greens well.
  2. Use a kitchen towel or a salad spinner to completely dry the mustard leaves of any water.  Loosely tear mustard green leaves into 3-4 inch pieces and place on three large baking sheets.
  3. Drizzle with olive oil and sprinkle with sea salt. Rub oil and salt into greens to evenly distribute and then spread the leaves evenly over the baking sheets.
  4. Place baking sheets in the oven and bake 7-10 minutes, or until the edges are beginning to crisp and brown. Move the leaves around with a spatula to redistribute (they shrink as they lose moisture) and cook and additional 3-5 minutes until dry and crisp.
  5. Allow to cool at least five minutes before eating.

 

This recipe was adapted from What a Good Eater whose launch is sponsored by Infinity Jars and Vidalia Chop Wizard.

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It is some kind of irony that all of our children seem to be cat people. They all like to pick up Rover and carry him around and Joshie even chases him around the house if ever he jumps in while the screen door finishes closing.

I liked that Rover seems to be making a dent in the rodent population, though he certainly still has his hands full in that department. Stewart falls somewhere between the children and I in his affection, or lack thereof, for the feline species.

So when another kitty was offered to us, I guess it was an easy yes. This one Elijah got to name and care for, since Abram asked for that responsibility with Rover. Teddy was his name of choice and he showed up pretty small and fuzzy.

He and Rover seem to be getting along just fine now that they’ve learned to coexist. We’re glad to have more rodent control on the property and the children are quite smitten with this fuzzy little feline.

And I guess he is kind of cute… for a cat.