66 articles in category Garden / Subscribe


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…


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.


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.


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


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


  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.


One day last week, while sitting at the breakfast table, I made the mistake of mentioning harvesting some turnips.


Not long after, I spotted the four older children on their way out to the Chicken Field. So we gathered a couple of totes and I grabbed the camera and baby Joshie. Eventually Elijah was leading this little lady around by the hand trying to find the largest in the patch.


Pulling up root vegetables is probably one of their favorite garden chores.


Eventually we had a tote overflowing with greens and another half-filled with roots.


We stopped at about 25% of the patch since I knew that was all I would have time to process.


The turnips came into the kitchen along with some of the greens, the remainder going to the goats and chickens.


By the end of the next day we had several gallons of Homestead Chi (recipe in Traditionally Fermented Foods) made from turnips, green onions, and cilantro from the garden cut with grocery store cabbages. I also added some lacto-fermented Turnip Dill Pickles to the jar collection stinking up our counter tops.

We thank the Lord for the increase, the able bodies for harvesting, and the method of simple food preservation that has been such a blessing to our family in so many ways.