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Post by MartyB on Apr 4, 2022 15:36:58 GMT
Anyone good at making their own?
I've made my own a couple times now.
I can't get it to have the good bite like commercial stuff.
Going to try again this fall.
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Post by Nathan on Apr 6, 2022 15:35:38 GMT
Never grew or made any prepared horseradish. My buddy who owns the local feed mill messes around with it. I'll ask him
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Post by ratter48 on Apr 7, 2022 3:16:01 GMT
put horseradish by itself, or it will all over
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Post by Nathan on Apr 7, 2022 11:12:16 GMT
Haven't had a chance to talk to Willy yet but I'm thinking he was planting it buried in pieces of pvc pipe to control the shape of the root. Might have been someone or something else....not sure
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Post by Nathan on Apr 7, 2022 11:15:36 GMT
Peas will really be popping here today. Have been just starting to come up. But it rained all last night and gonna be almost 70 today. Unfortunately, back to 40s for highs for a few days after that. I plant my peas on cattle panels. Have 3 -16' panels planted with a shelling pea for canning and one with a snap pea. Have a bunch of small stuff planted but hopeful that this week it warms up enough and dries out enough to get my potatos and cabbage out.
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Post by ratter48 on Apr 7, 2022 13:25:31 GMT
i have snow banks were i plowed still 3 feet high
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Post by monstertom on Apr 7, 2022 23:56:30 GMT
Most of the apricots here in the county bloomed this week. 12 degrees this morning probably ended a lot of pie making.
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Post by monstertom on Apr 7, 2022 23:57:34 GMT
Apples are pushing out (2 weeks early) might get slim in the fruit department this year.
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Post by Nathan on Apr 8, 2022 0:37:38 GMT
They'll blame the " shortage " on coronie
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Post by trapperles on Apr 9, 2022 17:54:31 GMT
Use a hand grinder to make horseradish, not a chopper or blender. And make it in the springtime for the strongest...wash the roots, the fine side roots, dont peel them, and it's strogest right after you make it, as you use it the level of the jar goes down and it loses strength. I grind it, and just add vinegar. some folks add a pinch of salt, and a little sugar, not sure why.
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