• In the News: Milk Supply Commentary
  • In the News: Milk Supply Commentary

    The Northeast is taking another look at milk supply management. The options are limited, but they are options nonetheless. Will this effort find the first steps in a new path forward? 

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Horseradish Mustard

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Horseradish Mustard

Adapted from Mrs. Restino’s Country Kitchen by Susan Restino (Chelsea Green Publishing, 1996)

Ingredients

  • 1/2 cup yellow mustard powder
  • 1/4 cup whole mustard seeds (yellow or brown)
  • 1/3 cup white wine vinegar (or use some of the vinegar you used to preserve horseradish )
  • 1/3 cup white wine
  • pinch of salt
  • 1 tbs. horseradish

Directions

Mix all ingredients In a blender. As you blend, add more vinegar or wine as needed to get the consistency you like. Some of the moisture will be absorbed as the mixture sits, so make it a little wetter than you think it should be. Store in a clean jar in the refrigerator. Wait several days for the flavors to blend before tasting. If the mustard is too hot, remove the lid, cover with waxed paper, and age it one month in the fridge.

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