When the mustard flowers were flush and the fields bright yellow, we spared several patches when mowing for the benefit of the bees and butterflies. Then as the petals dropped and the plants grew brown and brittle, I decided to collect their seed and make the beloved condiment. My husband suggested making mustard a while back, and my retort was that mustard seed is more expensive than Grey Poupon! Not so with the gregarious wild stuff, though, so for the significant input of time, we yielded a worthy product. This mustard has the sweet, smooth flavor of dijon with the mouthy crunch of wholegrain brown. I gathered the dried stalks and crushed them over a flour sack towel to extract the dark brown and black seeds. Then I threshed and winnowed– the traditional practice of popping the seeds from their hulls and tossing into the air to allow the breeze to carry off the lighter casings. I continued to sift out brown matter over time, and for several weeks the jarful of seed sat and eventually made the trip with us to our new home. Finally, last week, I pickled the seed in vinegar and wine, then ground them into the final product. Overall, this project was time-consuming but pleasant, and the results were better than expected. To highlight its flavor with a celebratory meal, we rubbed a pork shoulder with mustard, brown sugar, and seasonings, then smoked it all afternoon. It sealed the success on another wild food project. Homemade Mustard 1-1/2 cups mustard seed 1/2 cup dry white wine 1/2 cup apple cider vinegar 1 t salt 1 t sugar Combine all ingredients in a jar and soak for a week in a cool, dark place. Then grind the seeds with a mortar and pestle or in a food processor, including as much liquid as desired for consistency. Then refrigerate.
Making Mustard From Wild Seed
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