George’s Mustard. So many of you have been asking for it. I have finally finished and packed another batch.
Starting with a base of yellow and black whole mustard seeds I add our delectable sherry-style wine, champagne vinegar, garden herbs, whole garlic cloves and peppercorns. To this mixture I add pickle brine to achieve a loose slurry. Over the course of several months, I continue to add more brine and wine as the seeds absorb the liquid and become supple and plump. As the final step I mill the mixture until it is creamy and emulsified. Slow-fermented for nearly a year, this batch is the best I have ever made. Creamy, spicy and robust with a rustic textured blend of whole grain and partially milled seeds it is the quintessential accompaniment to our pâtés and charcuterie.
As an added bonus I discovered another batch of pickles and olives in my pickling crock. These have been brining since August. The addition of oak leaves, green acorns and grape leaves add the appropriate tannin level to maintain a delightfully crisp pickle, which is also a perfect compliment to our meats and charcuterie.
I have also baked a few of my rustic village loaves, which are available to purchase by the pound, any size you like.
Rose, the kids and I look forward to seeing you all in the Magic Meat Truck this weekend!
**Please note we will not be at our usual location in Ballard Sunday. We are now fully independent and will not be part of the market organization for the 2022 season. We will be located four blocks south of our former location. Continue walking two blocks past south end of market, or find ample parking south of us on Ballard Ave. We will be located at the intersection of 20th Avenue NW and Ballard Avenue NW at about 5200 Ballard Ave NW in front of the Macleod’s pub. We are still finalizing our street permits for this new location, so please bear with us as we make this transition.