Some Like it Hot – Horseradish Sauce

Happy new year friends everywhere!

I’ve had a really lovely time, pottering in the garden, making things, seed saving and gearing up for a big harvest of potatoes, beans, chilies and tomatoes. Study has been high on my agenda too, and I submitted my first assignment for 2017 yesterday.

The broad bean crop from late spring was fabulous, and while I filched a few for some fresh bean side dishes, I decided to dry the majority for use in soups and stews over winter. It seems the rest of my household DO like these creamy, delicious and very healthy beans as long as they’re not boiled into oblivion – which still seems how most people serve them :-/

A couple of days ago I dug up the monster Horseradish (Armoracia rusticana, syn. Cochlearia armoracia), which was threatening to take over a significant section of the rhubarb bed! This member of the Brassica family is a wonderful herb and fresh Horseradish Sauce is so much nicer than the store-bought stuff. Having said that, it can be incredibly invasive and will grow from the tiniest piece of root.

The roots smell very mildly of mustard but don’t be fooled. As soon as they’re peeled and grated, ally isothiocyanate (mustard oil) is released, which can irritate mucous membranes in the nose and eyes. This makes me cry worse than peeling onions, so I suggest doing this in a well ventilated area and in small batches. Adding a little vinegar, lemon juice or ascorbic acid will immediately stop the production of mustard oil. I also like to add a little salt and sugar to enhance the flavour.

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I like to do the initial peeling in a sink full of cold water and put the white roots in a bowl. This ensures that the smell doesn’t get overpowering and that the roots are clean of every bit of dirt. By the way, I recommend only using the newer roots for this, the one in the picture above is ideal but any bigger can be woody. Old horseradish makes very bitter sauce when grated but they’re great for propagating more plants 😀

Horseradish Sauce (Makes 3 1/2-4 cups)

2 cups peeled fresh horseradish, grated (this can be done by hand or in a food processor)

1 1/2 teas salt

1 teas white sugar

1 1/2 cups vinegar (approximately)

a little cold water (optional)

Mix the salt and sugar carefully through the grated horseradish, being careful not to breathe too much of the pungent fumes (I put the extractor fan on when I make this!). Add the vinegar gradually and mix it very well. The vinegar counters the chemical reaction and production of mustard oil.

Naturally, I like it hot but some like it a little less intense so add a little cold water to cut back the heat.

Pot up into clean, small glass jars with screw top lids and refrigerate. This can be used immediately and will keep in the fridge for up to a year

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Also, I dug the Red Norland potatoes this morning. The tops had died back so they were ready to lift but the crop wasn’t huge. Mind you, they were planted a little later than I would’ve liked and there were only 12 seed potatoes. I haven’t weighed them but I imagine there’d be about 2 1/2-3 kg in the bucket.

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The Pentland Dell, Patrones and Carlingford plants are still green and strong, so I don’t think I’ll be harvesting them for at least another month.

A huge bonus for me was the soil improvement. I like to use potatoes to start new garden beds and this one was spectacular. Prior to the potatoes, I had the rabbit’s nursery hutch over this ground so it had some added preconditioning 😉

The soil was crumbly, dark and fluffy – very easy to get the potatoes out – and it was absolutely full of earthworms. A far cry from the hard, compacted dirt that used to be here!

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I’m planning to turn in the mulch, throw on some worm castings, sheep poo and mushroom compost and put more raspberries in this bed during winter.

Meanwhile, I have to think about what to have for dinner. Maybe a couple of Red Norland potatoes with garlic and horseradish butter and a piece of fish on a bed of silverbeet………

Take care friends and hope you’re all well and happy ❤

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