Table of Contents

Set the Table with Horseradish

by Tatiana Schreiber

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Horseradish roots are available from Fedco Trees, which has an order
deadline of March 13. Go to www.fedcoseeds.com and
click on Fedco Trees.
Prepared horseradish is available at local co-ops.
One supplier is Rabbi’s Roots in Shelburne: 802-744-2095.
Uncle Dave’s Kitchen in Bondville sells horseradish
mustard: 802-297-0008.
Tatiana Schreiber is a gardener, journalist and teacher
living in Westminster West
.
Illustration: General History of Plants by John Gerard originally
printed by Adam Islip Joice Norton and Richard Whitakers, London, 1633.
Reproduced with permission from Dover Publications, Inc.

Preserved Horseradish

Here is a recipe for four half-pint jars:

2 pounds fresh horseradish, peeled and grated
1 cup white wine vinegar, apple cider vinegar, or malt
vinegar (or dilute up to 50% with water)

Fill hot, sterilized jars with grated horseradish. Add vinegar to just cover the horseradish, leaving 1/4 inch of head room. Attach two-piece canning jar lids and rings. Refrigerate.


Horseradish Mustard

Adapted from Mrs. Restino’s Country Kitchen by Susan Restino (Chelsea Green Publishing, 1996)
In a blender, mix together:

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 T horseradish

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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