If you ran out and got yourself a big ol’ pile of horseradish roots after reading last week’s post, now what? What do you do with them?
Make some prepared horseradish, of course!
At first encounter, horseradish’s intense spiciness might seem overwhelming, but with repeated exposure, its complex flavors can be truly appreciated. The initial heat gives way to a slightly sweet and tangy undertone, adding depth and character to dishes. Its sharpness can be invigorating and add a lovely ‘kick’ to a variety of culinary creations.
Horseradish tends to have a “love it or hate it” reputation, but for those willing to embrace its bold flavors, it’s an acquired taste worth acquiring!
Even though it’s late May, it’s still pretty darn chilly here in North Idaho. I don’t think we’ve made it over 70 degrees yet, and there’s still a risk of frost at night.
Fortunately, my perennial/herb garden doesn’t mind the cooler weather. The haskap is beginning to bud out, getting ready to make its delicious honeyberries: