Burn Notice: Local Horseradish

Passover is winding down, so I'm running out of relevancy for this post—something I've been meaning to put up for a few days now. Last week, the New York Times ran this story on growing your own horseradish.

Though I occasionally have it on a sandwich or in cheese or mixed into mashed potatoes (great with steak), horseradish will always mean Passover for me. We eat it in not one, but two forms—the whole root is sliced and eaten during the seder as "bitter herbs" and the shredded stuff (colored with beet juice) is slathered on the strange and magical mystery that is gefilte fish. The sweet fishiness of the fist-sized, jelly-coated mound matches perfectly with the sharp burn of the horseradish. Sounds delicious, eh? (It is. Really.)

It's important to get the good stuff—if there's no mild pain involved, what's the point? Growing up, we always had Kelchner's with gefilte, and always the red kind. (The white on grey of gefilte with the plain stuff just doesn't sound as appetizing.) I only recently discovered—while visiting Healthy Bites in G-Ho for a business profile—that this beloved childhood favorite is made by a local company based out of Dublin, PA.

Now, that's not quite growing your own, but its good enough for me.