Friday FAQ: How do you Make Mustard?
Occasionally, people ask me if it’s hard to make mustard. My standard response has always been: “If you can read you can make mustard”. However, our family recipes involve almost four years of tweaking. Now it’s perfect. If you want to tweak your recipe for four years, then by all means go for it! I’m always willing to help out fellow gourmet mustard makers. One thing to keep in mind is that our mustard is not typical mustard. We use local eggs, butter, and Vermont maple syrup to give it the rich and creamy profile you all have come to love. What it all comes...
Read MoreFriday FAQ: Where in Vermont are you located?
A lot of people want to know where Green Mountain Mustard calls home. We don’t exactly say it proudly in our displays and marketing materials, but we run the company out of our house in Richmond, VT. It’s a town of just over 4,000 people, a lot of young families, and enough views of fields and mountains to make a tourist jealous. We love living and working in Richmond – companies help each other out, and retailers are always willing to carry your product and give you a shot. One of our very first retailers, the Richmond Market and Beverage is now one of our best. It’s...
Read MoreThree Ways Mustard Saves You in a Snowstorm
It’s Monday afternoon, and since I have the day off from my full-time job, I have written up multiple blog posts. This, is one of them. While I write this, snow is coming down at a pretty fast rate, and from what I’ve been reading, it’s only supposed to snow harder as the day progresses. This got me thinking – “Does mustard have anything to do with a snowstorm?” You may be thinking that I’m absolutely crazy, but here are three (absolutely crazy) ways mustard can help you get through any snow storm. **Let’s assume, you just bought a jar at the...
Read MoreFood Network Ranks Mustard as their Favorite Ingredient of 2012
No surprise here. We’ve known that mustard is the end-all be-all of the condiment world for a few years now. I mean, we make the stuff, but just today, the Food Network ranked mustard as their favorite condiment for 2012. They noted it’s underdog status and the endless array of recipes that you can use mustard in. It seems that every month in the cooking magazines we receive at the office, there is at least two recipes that take advantage of the properties of mustard. We’ve even come up with a few of our own mustard recipes to make on these cold winter nights. I am so...
Read MoreNew Year’s Resolutions from a Vermont Mustard Company
The new year is finally here. For me, January 1st is just another day on the calendar. It gives me the green light to finish up my books and begin to file my taxes (I’m sure you’re looking forward to that too ). 2011 was a great year for us – our sales grew, we launched a new product, and I picked up a full-time job to pay off my student loans and have some spending money – it’s been quite the balancing act since June! Tiny goals for a tiny company With 2012 ready to whiz by, I need to come at it more prepared than ever. That means goals – not resolutions...
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