Perhaps you'd prefer Pomegranate Cabernet jam. And if that doesn't suit you, Mark and Stephens has seven other flavors of jam and marmalade, so it's likely there'll be one to please your palate. You could order them online, but if you're not sure which one to try, head for the Saturday Farmers' Market at Victory Park where Mark himself will give you a sample.
We bought the Sundried Tomato Pistachio Pesto. Don't taste it if you don't want to buy it because once you sample it there's no going back.
20 comments:
I only have two, one French and one English.
I feel very lacking in the mustard and jam departments now. Oh, and the pesto department...
Love your photo.
The horseradish mustard sounds great.
Then there's the kind you paint your church with!
That's a good one, Mr. Earl!
This is a great action shot to accompany the pepper still life. The market's PR department should use you as its photographer.
I also have two, Gunn, and I thought I was livin' the life.
But Shell, you may comfort yourself in that you're ahead in the charm department.
Thanks, Lisa. This tells me something about you. About me: the horseradish and the wasabi are the ones I won't try.
Ha ha, Mister Earl!
Those markets don't need PR departments, Bellis, because they're full of photo ops, and because and there's an army of shutterbug bloggers in town.
I can't resist mustards but choose one from the fridge based on the food. One for ham sandwich, another for veggie sandwich, etc.
My husband makes an incredible mustard from a secret recipe. Very spicy but it has few ingredients (and not wasabi or horseradish).
Merci!
Love the arm, mustard, telling you something aspect of the pic.
Not too fond of mustard, however I did see a lavender mustard on a cooking show that was intriguing.
Mustard, huh. I like dijon. My brother just got back from a trip to Milwaukee, where his wife is from, and they toured the Mustard Museum. Ya never know...
ginab: They all look delicious to me. Of course it's almost lunchtime here. What's wasabi?
Genie, the mustard your husband makes sounds interesting. Does he start from the seeds?
Lavender mustard, Roberta? My tongue is trying to picture it.
Steve, I'm not surprised at the existence of a mustard museum. I just didn't expect it to be in Milwaukee.
Ginab: After seeing wasabi many times (but tasting it only once), your question made me realize I didn't know what it was!So I went to Wikipedia. It's often served with sushi, which is as much to my taste as hot, spicy stuff.
Stop! You're making me hungry! I'm salivating.
I know several people who put mustard on their haggis rather than ketchup.
I'm not a big fan of mustard, which makes me feel like I'm missing out. Seems people who are really, really LOVE mustard. Perhaps one of these could be a game-changer. Horseradish mustard might just do it.
So Ann, did you have mustard on your lunch?
Hello Inverness/Mandy. I've heard traditional haggis is quite the delicacy. I've never had it, but I think I'd try it first without mustard or ketchup. Then we'll just have to see.
Susan, good mustard is a personal thing. I like the aioli garlic mustard from Trader Joe's. I also happen to like plain old French's.
Wasabi is evil, is what it is.
Herr Earl, you made me SPEW!!!!!!!!!! (Somebody has to, since Cathy left town.)
I have three in the fridge...and am thinking I need more. I love mustard!
He did. He spewed. I saw it. So much for the iPad.
Gina, now you know where to go.
I have four mustards in my fridge right now, so I'm guessing I would get along with this guy. Yum!
You know, Amy, come to think of it I never saw him eat any.
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