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NEWSLETTER INDEX
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It’s almost here – our 2003 catalog goes to press in a few days and it will be our most outrageous production ever. The theme (drum roll, please) is “Mustard on Broadway.” You can get a glimpse into what we are doing by logging onto our web site. The cover is on the home page.
We plan on mailing the catalogs the week of October 28 so you should be getting your very own copy by November 10, in plenty of time for the holidays.
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The Los Angeles times ran a great article by staff reporter Stephanie Simon on the Mount Horeb Mustard Museum. In case you missed it, go on to their web site and search for “mustard.” Click on the story from October 11. We don’t know how long stories stay on the site but it’s worth a look. The Los Angeles Times web site is a terrific source for news and should be one of your frequently visited sites. Registration (free) is required.
Other media covering the Mustard Museum lately include the Dallas Morning News, the Chicago Tribune, and ABC-TV6 in Columbus, Ohio.
A viewer reports that we were on the TV show, Ripley’s Believe It or Not. We believe it.
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With the arrival of several mustards from Catamount of Vermont, the Mustard Museum collection stands at 3,955. Perhaps you can start up on office pool betting on when the collection will hit the 4,000 mark. Please note: the Mount Horeb Mustard Museum does not condone or support illegal gambling. (Our lawyers would want us to say that.)
Other recent acquisitions include a Unity Brand Mustard Tin and letterhead from the German American Mustard Company, dating back to 1918 (arriving in a few days).
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The Curator will address a meeting of Wisconsin Risk Management Professionals on November 7 at the Alliant Center in Madison. What does the Curator know about risk? Don’t you think someone who left a stable job as a government lawyer to open a mustard museum knows a little something about risk?
On November 9, the Curator plans on eating breakfast at the Marigold Kitchen in downtown Madison. He’s not speaking or anything special, just eating at our favorite breakfast place in the area. Their cherry pancakes are amazing! The Marigold Kitchen is at 118 South Pinckney Street in Madison; 608-661-5559 and they are not open on Sundays. Bon Appetite!
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The 2003 Napa Valley Mustard Festival is around the corner (Napa Valley Mustard Festival) and so is the World-Wide Mustard Competition, held annually in conjunction with the festival. If you are a commercial mustard producer and have not received entry forms, contact the festival organizers at their web site. Entries will be due at the beginning of January.
Judging will begin in January 2003. If you are in the Madison area or would like to come to Madison in February (experience the thrill of twenty-below weather!) and would like to be a judge, contact the Mustard Museum.
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Let’s be honest: not everyone appreciates mustard stains. Here at the Mustard Museum we think of them as “Yellow Badges of Honor” but a lot of folks find them annoying. The problem with yellow mustard (and that’s usually the worst offender) is that it contains turmeric, a natural rhizome (like ginger) that is often used as a dye for clothing in India.
Mrs. Mustard discovered a product called “All Oxi-Active” that makes the following claim on its lid: “Removes Tough Stains, Such As Wine, Fruit Juice, Mustard & Much More.”
Does it? I will be anointing a few white shirt with yellow mustard (a few brands, just to be “scientific”) and will report back to you next month.
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I gaze upon the Great Wall of Mustards, Wondering why they have chosen me To collect them, To guard them, To tend to them As a simple shepherd cares for his flock.
Unlike sheep, they utter no sound. They do not move in the meadow And they do not require me to enlist The aid of a dog to keep them in line. They do nothing, Except gather dust on the shelves And catch the gaze of curious visitors Who are grateful that some crazed soul Has embarked on this remarkable journey, And that it is someone other than themselves.
The mustards remind me that in some small way We – together – have made the world a grain more sane Through this singular act of total INSANITY.
The Curator does not look back.
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A visitor to the Mustard Museum brought in a cookbook from 1892. The “Every-Day Cookbook” by Miss. E. Neil (Regan Printing House, Chicago) contains a curious recipe for Tomato Mustard. We have not tested it (nor are we inclined to do so) but here it is:
One peck of ripe tomatoes; boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound of salt, three tablespoons black pepper, half ounce ginger, half ounce allspice, half ounce mace, half ounce cloves; then boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of Cayenne.
[We are not sure if the mustard called for in this recipe is dry mustard or prepared mustard but we suspect it is dry mustard.]
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This recipe comes to us courtesy of Eric Rupert, the Mustard Museum’s own resident chef (and also corporate chef at Sub-Zero Freezer/Wolf Applicance). You can substitute any good grained mustard for the Pommery, although the Pommery Moutarde de Meaux is one amazing mustard.
For more recipes, go on our web site. We also will have “The Culinary Mustard,” a 32-page compendium of favorite mustard museum recipes available November 1. You can order your copy on-line or through the new catalog.
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM HASH
8 Tbsp. Butter 1 Butternut squash, peeled, seeded and diced 1 Russet potato, peeled and diced 1 pound shiitake mushrooms, stemmed and sliced very thin 1 yellow onion, peeled and diced 2 Tbsp. Thyme (fresh) 1 Tbsp Pommery Moutarde de Meaux or other grained mustard
Place the butter in a very large sauté pan over medium high heat. Add the squash, potato and mushrooms and without turning too often, allow to brown a little. Add the onions, thyme, mustard and continue to sauté until well browned and very aromatic. Serve right away.
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A friend reports that Lee Smith, ex-Major League relief pitcher, commented on the effects of interleague play on the World Series with this mustard-laced gem:
"A lot of people think it's going to take the mustard off the World Series. Well, the World Series will always have mustard on it. Anytime you're playing for the ring, there's going to be mustard involved."
Yes, Lee, there’s always mustard.
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Copyright © 1999-2003 The Mount Horeb Mustard Museum. All rights reserved. | Mount Horeb Mustard Museum P.O. Box 468 100 West Main Street Mount Horeb, WI 53572 |
