It’s the unsung hero of the kitchen cupboard! Watch Dietitian Patricia Chuey on CTV Vancouver as she shows us unique ways to use mustard.
Archive for Mustard Musings – Page 4
Canada’s prairies produce enough mustard seeds for billions of jars each year.
Did you know that Canada is the largest producer of high-quality mustard in the world? Condiment makers like Maille use Canadian seeds for their famous Dijon. In fact, they end up buying more than 5,000 tonnes of yield every year — enough for more than 1.9 billion small jars of mustard.
Farmers like Kevin Hursh from Cabri, Sask., are part of a generation of farmers focused on international exports: Europeans are the biggest market for the brown mustard, while Americans consume mostly yellow mustard. Join chef Ricardo Larrivée as he gets the inside scoop on the third most popular condiment (after salt and pepper).
CBC presents Canada 2017, a yearlong exploration of Canada and what it means to be Canadian as we mark 150 years since Confederation.
May is #SaladMonth, June is #FreshFruitAndVegetablesMonth, and there’s encouragement all year to make #HalfYourPlate full of colourful vegetables and fruit. With an abundance of produce available this time of year, eating fruit and vegetables should be a breeze. They’re relatively quick to prepare and can be affordable when buying in season, canned or frozen varieties.
Renee Kohlman is with Jeff Rogstad from CTV Saskatoon to make Bumble Bee Brownies.
Get the full Bumble Bee Brownies recipe here.
This and other great recipes can be found in Mustard Makeovers & More! 100 Marvellous Recipes for Busy Families available here from Amazon.ca.
Saskatchewan mustard farmers have hit mustard out of the ballpark and into your kitchens with their new recipe book, Mustard Makeovers & More: 100 Marvellous Recipes for Busy Families. This low calorie, high flavour ancient spice is making a comeback in today’s culinary stadium and can liven up any mother’s pantry.
Margaret Prouse reviews Mustard Makeovers and More:
Who’d have thought there would be a mustard cookbook featuring information about and recipes made with this Canadian crop? Intrigued by the idea, I ordered a copy as soon as I read about it.
Read the full review here.
Mustard takes this potato salad from summer picnic fare to a year-round favourite!
In California, there is a legend about how it came to pass that mustard seemingly grows wild among the grapevines. It was a Franciscan missionary who first spread the mustard seed while landscaping church properties throughout California. Planting was simple – these early world gardeners carried the mustard seeds in a sack slung over their backs, and each sack had a small hole in it, so as they walked, the seeds would scatter.
Mustard seed is mainly used an ingredient in food but after a recent report commissioned by the Saskatchewan Mustard Development Commission that could change.
At this time of year, I am humbled by the fresh bounty available to us, and so appreciative of those who sow, harvest, deliver and make it taste great. Reconnecting with fresh, simple food has been an anchor in my journey from feeling tired and worn down; to balanced, capable and wanting to be a positive influence for as long as I’m able.
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