We were sittin' on the back deck, enjoying one of the first days of spring with a delicate piece of smoked salmon for the evenings appetizer and who should appear but our new found friend and neighbor, Richard Rink of Edgemont Road; a true connoisseur of the goodness of the earths bounty.
The subject of cocktail sauce came up and I enlightened him of my 'secret ingredient'...none other than horseradish...and lots of it!
"Horseradish", he said. "Girl, I can show you some horseradish." As quick as a wink he was gone with a promise to be right back, and back he came with a jar of home-canned horseradish in all its glory. It was a first for us and it did not take long to be addicted for life.
With one of those 'thin wheat crackers' in hand we placed upon it a bite of salmon, a dollop of ketchup, and a healthy spoonful of this special horseradish...a gift from nature. It took no time at all for our eyes to start runnin' along with our noses and our cheeks to light up with the ruddiness of roses.
Richard went on to explain how the goodness in this jar came to be~now i would like to share it with you as he shared it with me. He invited us to his yearly canning, explaining how we had to go about it soon, for the root was just beginning to poke its green crown through the ground.
We showed up early a couple of mornings later and set in to 'cuttin' up horseradish roots freshly dug. The potent heat of the root opened up not only our sinuses, but all of our senses. We cried and we cried and we cried some more. Larry's hair began to straighten and the chickens were fainting in the yard and straining through my tears I could have sworn I seen the paint beginning to peel right off of my car!
HEALTH BENEFITS
Valued medicinally for ages, this mis-shapen member of the mustard family is a close cousin to the meeker broccoli, kale and nasturtiums. A vitamin lovers dream, it is rich in vitamin C, calcium, iron, phosphorus and potassium.
When chewed or grated it's mustard oil compounds are released and this is were it gets its mucous loosening properties making it beneficial to the respiratory system. It is highly antiseptic which makes it useful when treating urinary tract infections.
To promote proper digestion and bring intestinal activity back to normal, grate fresh daily and enjoy in salad dressings, yogurt, and on your morning eggs. Daily use has been known to decrease allergy symptoms as well.
For coughs accompanied by sore throat mix 1 teaspoon of the freshly grated root in a small amount of water with honey and use as a gargle. Do this two to three times a day.
To relieve a cold with congestion make Horseradish Wine by boiling 1 cup of red wine with 2 teaspoons of the grated root for 10 minutes. Strain and drink while still warm.
CAUTIONS: If you suffer from chronic kidney disease or ulcers avoid the root as it can further irritate these conditions. Excessive amounts can also cause diarrhea and induce night sweats.
And now for the RECIPES!
We might as well start off with a BLOODY HORSE OF COURSE:
46 ozs. Bloody Mary mix
2 to 3 tablespoons home-canned horseradish (recipe follows)
1 1/2 teaspoons Worcestershire sauce
hot sauce to taste
celery salt, salt, and pepper to taste
2 cups vodka (omit for a virgin horse)
Garnish: coarse salt, lemon wedges, celery sticks
Mix all ingredients together except for garnishes, stir well. Chill. Squeeze lemon wedges around rim of glasses then dip in salt. Add celery sticks and ice.
HOME-CANNED HORSERADISH
Take clean pint jars and pour in 1/2 tablespoon salt. Fill 3/4-inch from rim with horseradish you have pureed in a blender or food processor. Pour over this white vinegar straight from the jar to cover. Seal and refrigerate. Will keep for many a day. Does not last long at our house.
COCKTAIL SAUCE A'LA CAREY'S FLAT
Ketchup and Home-Canned Horseradish with a generous splash of fresh lemon...that's it! Pure and simple. Be generous with the horseradish. You'll be glad you did!
MASHED HORSERADISH POTATOES
Boil 8 medium potatoes until tender, drain and mash. Add 2 tablespoons butter, 2 tablespoons horseradish and 1/2 to 2/3 cup buttermilk. Salt and pepper to taste.
"The horseradish was pungent, hot to the palate as it should be and beautifully white."~James Beard
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