We were able to beat the ground freeze this week and harvest some fresh horseradish root!
It'll be in our bounty for the Mount Vernon HOLIDAY Farmer's Market
Saturday, Dec. 7
9 to Noon
405 W. Chestnut St.
Want to make your own horseradish sauce with it?
This recipe *adapted from https://www.allrecipes.com/recipe/244945/homemade-prepared-hot-horseradish/) is for 1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice
but if you purchase from us, you have 1/4 this amount/per bag so we'll put the correlated amounts in parenthesis () below.
¾ cup water, or as needed - divided (3 TBSP)
⅓ cup distilled white vinegar (5 TBSP)
1 ½ teaspoons kosher salt (1/2 tsp)
Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
So Easy!!!
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