Garden

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It is actually kind of ridiculous how many times I’ve sat down to write here this week. I began working on another piece on Five Years a Homesteader but sometimes I don’t trust myself to publish even when the words flow. Thankfully, Stewart is Editor-in-Chief here, reading and giving honest feedback on everything I publish… or decide not to.

Filters are good.

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So I’ll just share with you something I’ve been up to all week and haven’t hardly made a dent in. We were expecting a pretty good freeze for a few days last weekend so Friday we decided to harvest the entirety of the turnip patch.

I went out there with the girls after we hung laundry and pulled maybe a couple dozen before Stewart and Abram came out to finish the job so I could get inside and finish lunch.

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Some of the greens went over the fence for chickens and goats, while others were thrown back to the bed to decompose with the straw and manure we’ll be adding. Annie “watched” Joshie but mostly he just hung out with the chickens.

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On the way back in, they stopped at Abram’s garden and harvested his turnip patch as well. What they brought in was one of those big storage totes full of turnips for us to preserve. Early this week we made a couple of gallons of kimchi. One day we chopped and canned a bunch. Today I’m slicing a bunch for Sauerruben.

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This is what we have left – almost the entire haul still. So today and next week I’ll be filling more jars. Can I tell you guys something; just one more reason I love fermenting vegetables? The fermented turnips we’ve been eating off of from the last turnip harvest are absolutely delicious. It doesn’t even taste of turnips after a month-long fermentation when the lactic acid is just right and the garlic and peppers kick it up.

So these jars that are stinking up my counter tops are filled with probiotics and enzymes, will keep most likely until it gets hot around June, and add delicious flavor to every meal of the day. No refrigeration, no canning, no problem.

I think I better get back to filling jars.

Thanks be to God for his provision in the harvest and in all things.

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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.