![]() The dried pennycress ( Thlaspi arvense, Brassicaceae family) seeds in my closet are from two autumns prior-the product of an old obsession and simply begging to be eaten. I’ve wanted to make wild mustard from seeds for ages and there it was, an entire section devoted to “Pungent Greens” of the family Brassicaceae, including several recipes for making mustard from seeds. I’m such a big fan of John Kallas these days, having obtained his 2010 book, Edible Wild Plants: Wild Foods from Dirt to Plate. Dried, ground pennycress seeds look like the real thing. It was enough to ensure all were eaten in one sitting regardless. The ones that turned golden were crunchy indeed, the others just a bit chewy. So, I used a food processor to slice the potatoes fine, stirred in a mixture of olive oil and wild mustard, and stuck them in the oven on a greased cookie sheet at 350 degrees for an hour, unsticking and stirring with a spatula occasionally. Then there’s a bit, too, about flipping them manually, with which I didn’t want to bother. I did them on a cookie sheet in the oven because I didn’t want to deep fry, although online recipes say to use a rack so the hot oven air can circle them entirely. ![]() The chips didn’t come out as crunchy as I’d hoped. Now that I can stand up on my own two feet (after 5 weeks off I am now to start putting weight on my injured leg), it is a joy to be in the kitchen. ![]() I’m not sure which enthralls him more-my recent food inventions, or the fact that I am cooking at all. “They’re practically potato chips!” Gregg exclaimed, helping himself to more of the thin-sliced, seasoned, golden-brown oven-fried potatoes until they were gone. As close as I got to oven-baked wild mustard potato chips. ![]()
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