At the Orchard

How to Prepare Horseradish and an Easy Horseradish Sauce

We have fresh horseradish!  We recently harvested quite a bit of fresh, fragrant, healthy horseradish!  We will have it available at both Farmers' Markets we attend this time of year: Norway on Thursdays at Old Squire's Market from 2-6 p.m. and Bridgton on Saturdays from 8 a.m. - 1 p.m. on Depot Street behind Reny's.  We also have plenty available for our wholesale customers as well!

If you have seen this root in the market and were hesitant to purchase because you weren't sure how to prepare it, check out this simple method:

How to Prepare Horseradish

Use a vegetable peeler to peel the skin off of an 8-10 inch piece of horseradish root.  Chop into pieces.  Put in a food processor.  Add 2 tablespoons of water. Process until well ground.  *Use caution - ground, fresh horseradish is more potent than freshly chopped onions or hot peppers and can sting your eyes if not careful.  Keep at arms length, do not touch your eyes without washing your hands and work in a well ventilated room.* Add a tablespoon of white vinegar and a pinch of salt to the mixture.  Pulse to combine.  Using a rubber spatula, carefully transfer the grated horseradish to a jar. Keeps 3-4 weeks in the refrigerator.

Easy Horseradish Sauce

Combine 2 tablespoons of apple cider vinegar, 1/4 teaspoon of salt, 1/2 teaspoon or sugar or honey in a small bowl.  Grate 2-3 tablespoons of peeled horseradish root into the mixture.  Stir and allow to sit for a few minutes.  Whisk in 1/2 cup of sour cream.  Taste and adjust seasoning to your liking.

This simple sauce is a great addition to beef, fish, or even a dip for fresh vegetables.