What to do with Christmas Leftovers
I’m writing this on a cold Christmas Eve – it’s just after 7:00 am and no, the coffee is not brewing, but the oven is preheating. I’m a firm believer in baking cookies when you can’t turn the heat on. It’ll make your house smell AMAZING and well, you can sit in front of the oven for warmth. I was raised Jewish. Yes, a Christmas cookie baking Jewish kid running a mustard company. It will never make sense to me either. I love baking, but thought that today, I would share one of my favorite recipes for Christmas leftovers. Sure, you can use our mustard as a...
Read MoreWXMR-FM 100.7 Talks about Green Mountain Mustard
Twitter is a wonderful thing. We met Jose on Twitter a few months ago. He is a member of the 100.7 Radio Bistro Morning Show. We figured that all radio hosts love mustard, so we sent some samples up their way and boy were they devoured quickly. Listen to their clip below talking about our Jalapeno Mustard and Horseradish Mustard. Radio Bistro 100.7 Commercial
Read MoreEasy Winter Meal: Chuck Wagon Beans with Kielbasa
It’s starting to get cold up here in VT and that means the slow cooker is starting to make its appearance. You will like this chili-like mixture with kielbasa and mustard – throw it together in 5 minutes, let it sit all day and you’ve got easily 2 days worth of leftovers. Chuck Wagon Beans with Kielbasa Print Recipe type: Entree Author: Michael Prep time: 5 mins Cook time: 8 hours Total time: 8 hours 5 mins Serves: An Army Ingredients 2 cans baked beans 3 cans kidney beans (rinsed and drained) 2 cans pinto beans (rinsed and drained) 1 pound of...
Read MoreNew Show Added
We just got note this weekend that we’ll be participating in the Williston Central School Craft Fair this Saturday from 9-5 at Williston Central School in Williston, VT. This begins the incredibly busy holiday season month and we look forward to seeing you there! Here’s a little of what to look forward to at our booth on Saturday: The most delicious gourmet mustard. Our mustard shots are back (4 oz jars) There will be shot packs and variety packs at great deals for the holidays You get to taste our newest creation, BARN BURNER! (soon to be online) We hope to see you there or at...
Read MoreUse Gourmet Mustard for National Sausage Day
All across America, grills are firing up, gourmet mustard is coming out of the fridge, and sauerkraut is being bought or whipped up from scratch for National Sausage Day! Today, we thought we would highlight one of our producer partners who uses our maple wholegrain mustard on his absolutely down-right awesome sausages: Pete from Vermont Salumi and Cate Farm. I’ve met many of the down-to-earth farmers and they really know how to make sausage (and chorizo, among other things). Everyday we did the Burlington Farmer’s Market, I would sprint to grab one of these sausages for lunch on...
Read MoreGreen Mountain Mustard Launches Gourmet Habanero Mustard
The kitchen is slated to smell like habanero on Saturday because we’ll be making Barn Burner Mustard, a limited edition gourmet mustard with one heck of a kick! Customers left and right have demanded for a hot mustard, so here it is. Sweetened with 100% Vermont Maple Syrup and ground red habanero (red savina powder), this is sure to end of up your mustard lover’s holiday wish list! With rave reviews from the crowd at the Burlington Farmer’s market a few weeks ago and some tweaks to the recipe, we are ready to launch Barn Burner to the public on Saturday, October 15th at the...
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