Horseradish and A Cautionary Tale

 

 

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The past few weeks we have talked about your basic Tomato and Tomato BBQ Sauces + we have touched on Mustard Sauces.

This week I had planned to talk about Horseradish sauces but first I need to give you all a heads up!  The story in the next block is put there to be a 'Cautionary Tale' and a bit of advice.  If you are not aware of what is happening around you this could happen to you.

Mind you.... This is still a 'good times' situation... what will things be like if the SHTF really comes off?

After I get thru with my 'Rant' and give you an update on my Garden experiments this year I'll go ahead and get into talking Horseradish!

 

 


"A Garden Cautionary Tsle..."

 Jeeps Story from 1 July 2014 (from TB2K):

Garden got raided

"Wife and I went out this morning to run some errands and was going to work in the garden when we got back. Went out to pull weeds and dig up some potatoes and our garden had been stripped. Potatoes, peppers, tomatoes, cukes all had been taken including green tomatoes. My neighbor across the street (whom I trust) came over about that time and told me that she had seen my next door neighbor's sister and BIL in my back yard. I went next door and asked my neighbor what her family was doing in my back yard stealing my veggies. She assured me she didn't know that they had done that but she did see them with a couple of plastic grocery bags of veggies but didn't think anything about it. I asked her where they were at and they had left to go back home about 30 minutes ago. I told her to call them and tell them that if I did not get a payment from them in 5 days for $500 I was going to call the police and report them for trespassing and theft. She asked me not to do that, but this has really pissed me off and I am going to make them pay dearly. I told her that not only I am charging them for the food they stole, but time, seeds, water, fertilizer, etc. Neighbor went into her house to call them on their cellphone(they live about an hour away) and told them what I said. And she also told them that I had an eyewitness that they was in my garden stealing and I would press charges against them. They turned around and came back and tried to give me what they had taken back but I refused to accept it and took pictures and recorded my conversation I had with them with my camera. I then made them go to the bank and get money and pay me the $500 and then I gave them a receipt. Wife thinks I over reacted, but I hate thieves and smiled as I stuck it to them. I'll bet they never try that crap with me again.   

 Neighbor is a sweet widowed lady in her early 80's and we do give her things out of our garden and she lives next door and before we left I was outside and I noticed them in her backyard looking at her flowers that she planted next to the fence that separates our yards. Neighbors sister is about 70 and is a liberal idiot who thinks the world owes them something and is always running off at the mouth complaining about something. I think they thought they could steal and I would not notice it for several days but who knows what these clowns were thinking. They never said they were sorry for stealing, but they were really mad about me charging them $500 for what they got. I did tell them, they either pay me or a lawyer. I told the wimp husband, that he needs to grow a pair and quit listening to his wife or she would get both of them killed one day.   

Went over this evening and had a nice talk with my neighbor. She is very upset her sister stripped my garden and kept telling me that she was sorry. I told her it wasn't her fault her sister and BIL was idiots and that I wasn't mad at her. She told me that I should have had the both of them arrested to teach them a lesson. I asked for her sisters phone number that I was going to have someone call her and talk to her. She gave me the number and told me to give it to them. I told one of my friends who is a Federal Marshal what happened and asked if he would give them a call and put the fear of God into them. He said he would love to and read them the riot act and told them if anything like this happened again or they retaliated against me, he would have charges brought up against them and come and put them in jail. He had come over to the house and had them on his cell speaker phone and they actually sounded scared. LOL Afterwards he was laughing and told me not to worry, they won't come into my yard ever again and it would probably be awhile before they even visited my neighbor. And as he was walking out the door he told me to enjoy spending my $500 I got from them.

 

I also ran across a rather interesting .pdf file this week.  It is titled 'None Dare Call It conspiracy" and is Copyright © 1971 by Gary Allen. 

The original place I found it was at:  http://www.ldsfreedomnetwork.com/none-dare-call-it-conspiracy.pdf

It is an excellent read and I would encourage everyone listening to my voice to open it, download and READ it. 

You will get one heck of an education!

 


"Containerized Potato Update"

 

What a difference 6 weeks makes!

23 May 5 July
   
More Happy Potato shots!

Here we have some 'Happy' Garlic scapes. 

We have harvested a bunch of these to use in cooking and grilling but the ones which are left I will let grow to full size.

I have been told that little plantable garlic bulbs will able to be removed from them...

We shall see!

 

Horseradish

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage).

The plant is probably native to southeastern Europe and western Asia. It is now popular around the world.

It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root.


The intact horseradish root has hardly any aroma.

When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes.   It is suggested to grate Horseradish outside and down-wind from you...

Grated mash should be used immediately or preserved in vinegar for best flavor.

Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.

Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy.

After the first frost in the autumn kills the leaves, the root is dug and divided.

    

The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop.

Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive.

Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.

The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed.

Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain.

It was introduced to North America during European colonialization.

Both George Washington and Thomas Jefferson mention horseradish in garden accounts.

 

 

Horseradis Cultivation

Growing Guide
Horseradish is a rugged, cold-hardy (to USDA Plant Hardiness Zone 3) perennial that grows best where there's enough of a winter to force the plants into dormancy.

You can choose from two widely available types of horseradish: common horseradish, which has broad, crinkled leaves, and Bohemian, which has narrower, smooth leaves and better disease resistance, though disease is very rarely a problem for home gardeners.

Choosing a site.
Horseradish thrives in full sun but tolerates light shade.

As for soil, horseradish can take almost anything but consistently waterlogged conditions.

Site your horseradish in an out-of-the way spot, because you won't want to move this perennial once it is planted.

Planting.
Grow horseradish from plants or root cuttings set out in spring or fall.

You won't be able to find seeds, but roots are often available at farmers' markets, supermarkets, and retail and mail-order nurseries.

Cut off the top third to half of the root to use in the kitchen, saving the bottom part to plant. Loosen the soil to 12 inches deep and add a shovelful of compost.

Plant the root cutting at a 45-degree angle, with the top of the cutting 2 inches below the soil line.

Be sure not to plant the cutting upside down. Root cuttings from nurseries generally come precut and just need to be planted. One plant is usually plenty for a family.

If you love horseradish so much that you need more than one plant, space them 30 inches apart.

Growing.
Horseradish needs little or no attention in order to thrive.

To keep the plant from looking ratty, however, water it once a week during dry spells and use a couple of inches of mulch around the plant to help conserve moisture.

Harvesting.
You can enjoy your first horseradish harvest one year after planting. Carefully dig away the soil from around the main root, taking care to free up the side roots and remove them at the same time. For the best yields it is recommended harvesting after frost kills the foliage.

Scrub the main root under running water and dry well.

If enclosed in a perforated plastic bag, horseradish root will keep in the vegetable bin of your refrigerator for three months or even longer.

 

Horseradish Barbecue Sauce #1
Yield: Makes about 2 1/2 cups
Ingredients:
1 cup melted butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup fresh lemon juice
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Place all ingredients in a medium saucepan and bring to a boil. Reduce heat and allow sauce to simmer for 10-15 minutes.
 

 

  Horseradish Barbecue Sauce #2

Ingredients:
1 cup butter
1/2 cup fresh lemon juice
1/2 cup cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
1/3 cup prepared horseradish
salt and pepper

Instructions:
Combine all ingredients in a non aluminum sauce pan and bring just to a boil.
Lower heat immediately and simmer 15 minutes.
Lightly brush on barbecue sauce.
 

 Honey Horseradish BBQ Sauce
Yield: Makes about 2 1/2 cups

Ingredients:
2 c. water
1 c. ketchup
1/2 c. vinegar
1 1/2 c. honey
1 6 oz can tomato paste
3 Tbsp horseradish
2 Tbsp Dijon mustard
2 Tbsp worcestershire sauce
1 Tbsp soy sauce shopping list
2 1/2 Tbsp dried minced onion (you could use a small finely chopped fresh onion)
2 tsp ground cumin
2 tsp garlic powder
2 - 3 tsp coarse black pepper to taste
1 - 2 tsp sea salt to taste

Instructions:
Combine ingredients in a sauce pan, mix well and bring to a boil
Turn down to simmer for 30 minutes or until desired consistency has been achieved.
To use in an oven baked or crockpot dish, combine into a bowl, mix well and pour over meat.
 

 

Bavarian Mustard
Number of Servings: 1 1/4 cups

Ingredients:
8 Oz. Prepared brown mustard
2 Tbs. Brown sugar
2 Tbs. Prepared horseradish, well drained
1 Tbs. Caraway seeds
Sauerkraut, drained (optional)

Instructions:
In a small bowl, combine all ingredients. Cover and let stand for 30 minutes for flavors to blend. Use as a condiment for hot dogs or other sausages. If desired, add prepared sauerkraut to the sandwich along with the Bavarian mustard. Note: Mustard may be covered and refrigerated for up to 2 weeks.

 

 

Have Some Kielbasa with your Horseradish
Number of Servings: 6-8

Ingredients:
4 Large Rings kielbasa (smoked)
1 Doz. Hardboiled eggs
1 Jar Beet horseradish
2 Jars Hot white horseradish (the hotter, the better)
1 C. White distilled vinegar

Instructions:
Simmer the 4 rings of kielbasa in a large pot of water for 15 to 20 minutes. (Do not boil or they will split.) Cool kielbasa. When cool, peel outer skin off. Slice on a diagonal in 2-inch pieces. Put in a large bowl. Peel the hardboiled eggs and slice them in whole pieces. Put in bowl with kielbasa. Mix the 3 jars of horseradish with vinegar and add to the kielbasa and eggs; mix well. Refrigerate overnight. When ready to serve, mix one more time.

 

Horseradish Meat Loaf
Number of Servings: 6-8

Ingredients:
2 lbs ground beef
3/4 c. oats uncooked
1 large onion, diced
2 eggs slightly beaten
1/4 c. catsup
1/4 c. barbecue sauce
1/4 c. milk
1 1/2 tbls. horseradish
1 1/2 tsp. salt
1/2 tsp. pepper

1/4 c. catsup
1/4 c. barbecue sauce
2 tbls. dark brown sugar
1 1/2 tbls. horseradish

Instructions:
Combine first ten ingredients. Shape mixture into a loaf and place in 9 X 5 loaf pan.
Combine remaining ingredients and mix well. Spread half of mixture over top of meat loaf. Bake at 375 for 45 minutes. Remove meat loaf and spread remaining mixture on top. Bake an additional 10 minutes. Cool for ten minutes before cutting.

 

Horseradish Rubbed Pork Loin
Number of Servings: 12

Ingredients:
1 4 to 6 pound pork loin roast
1/3 cup prepared horseradish
4 Tbsp whole grain mustard
1 Tbsp parsley

Instructions:
In mixing bowl, combine horseradish, mustard, and pasley.
Rub on to pork loin
Place meat on a rack in a shallow roasting pan. Roast in a
325 degree oven until roast reaches 170 degrees, about two hours. Let pork loin rest for 15-20 minutes before slicing.

 

 Radishburger
Number of Servings: 4

Ingredients:
1 Lb. Ground chuck
6 Tsp. Horseradish
Kosher Salt
White pepper
4 Kaiser rolls, cut in half
4 Tsp. Ketchup
4 Tsp. Dill pickle relish

Instructions:
Preheat oven to broil temperature. Mix together ground chuck and horseradish. Form into four round patties. Sprinkle each side with salt and pepper. Add to the cooking tray and broil each side for three minutes. While radishburgers are cooking, mix together ketchup and relish. About one minute before radishburgers are ready, put Kaiser rolls on a cooking tray and place them in the lower half of the oven. Top radishburgers with ketchup/relish mixture and place in warmed rolls.