Amazing mustard recipe interview

mustard.spreadIt’s just too good that a food writer from the L.A. Times, Noelle Carter, and Lynne Rosetto Kasper from NPR’s The Splendid Table would get together to discuss the ins and outs of making homemade mustard!! Since we are drowning in mustard seeds over here at Farm Fuel following the harvest, we are interested…

To get some real insight into the spiciness of mustard, you just have to read this interview — this is the reason our mustard meal fertilizer gets “hot” when you first water it into your soil.

What they are surmising here, from a cook’s point of view, is that the mustard you cook will have more tang if you mix it with water rather than vinegar, wine, beer, and all the other creative hydrators people have come up with in their recipes.

Another thing about these recipes is that they left out turmeric, that fabulous root from India (think ginger), which makes ballpark mustard so yellow. It’s one of the reasons mustard is healthy for you. Since most of the seed we’ve harvested has run through some dusty machinery, it’s not really food grade, but I did harvest a little by hand to give mustard making a try.¬†Enjoy the story!

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