I want to go where the wild things grow

My life motto. For as long as I remember I've enjoyed being out of doors, digging my fingers and toes into the dirt, watching, and waiting expectantly for things to grow.  Time and age haven't dimmed that desire.


As Winter gasps her last breath, and Spring pokes her delightful, sunny head over the month of April, the earth stirs, winter's blanket is tossed aside, and things begin to GROW.

By mid March, peas, beans, carrots, radish, a variety of lettuce, potatoes, jerusalem artichoke, and more, were already in the garden beds, covered in a layer of earthy mulch.

Potatoes and snap peas

Horseradish is something I've never grown, and I wasn't sure it would grow well where I'm located, but here it is, all growing and everything!

Horseradish

It's easy to make your own fresh horseradish right at home. If you don't grow your own, it can often be found in Farmer's Markets, whole food stores, Asian markets, etc.  Be sure to grab an extra root so you can plant and grow your own!

 Check out this easy recipe:

1 Cup peeled and cubed horseradish
3/4 Cup white vinegar
1/4 teaspoon salt

In an electric food processor or a blender, add the above ingredients.  I suggest doing this in a well ventilated room.  If you've ever roasted or peeled chiles, you'll thank me for the warning.  Blend on medium, until it has a smooth consistency. If it seems too thick for your taste, you can add a bit of water.

If you've never tasted fresh horseradish, you'll be delighted with it's intense heat and aroma.  Remove the cover (keep your face away, it'll curl your nose hairs).  With a spatula, scrape the horseradish  into a container with an airtight lid, like a mason jar.  It will keep anywhere from 4 to 6 months refrigerated, longer if it's frozen. Bon appetit!

A little health and nutrition info for you.  This recipe should yield 48 servings.  Per serving: 6 calories; 0 grams fat; 1.2 grams carbohydrates; 0.3 grams protein; 0 mg cholesterol; 61 mg sodium.