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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Gourmet Mustards: The How-To's of Making and Cooking With Mustards
By  Helene Sawyer


A Spicy Way to Use an Abundance of Berries

Mary Jane Loper, a master food preserver certified by the University of California's Cooperative Extension Service, sits at a table at the Hollywood market on most Sundays, dispensing brochures and advice about preserving produce. This is one of her favorite recipes using a fruit in abundance this month.

Strawberry Mustard

  1/2 cup dry mustard (Coleman’s)
2 T water
2 cups pureed strawberries
1 cup vinegar (white wine or cider)
1/2 cup minced onion
1/2 cup sugar
1/4 cup flour
1/2 tsp. tumeric
2 T minced pineapple sage (optional)
1. Sift mustard, combine with water, let sit.
2. Combine remaining ingredients and bring to a boil.
3. Lower heat and cook for two minutes.
4. Whisk (do not stir) 1/4 cup hot mixture into mustard until smooth.
5. Repeat, using 1/4 cup hot mixture each time until all is blended.
6. Cool and refrigerate. Will keep for several weeks
7. Serve with boiled shrimp, grilled sausages, baked ham, etc

Copyright 1997 In Season