This transcript accompanies our interview with Matt McMillan on growing horseradish and enjoying it fully! You can see video of the farm visit on that post.
31:37
SUMMARY KEYWORDS
horseradish, people, harvest, root, growers, collinsville, pretty, plant, crops, little bit, ground, grow, field, bit, passover, big, equipment, area, route, part
SPEAKERS
Matt McMillan, Janice Person – Grounded by the Farm
Grounded by the Farm 00:03
Food is more than just what’s on our plate. It’s the places where it’s grown. It’s the people who grow it and so much more. Join me, Janice person, your host on grounded by the farm every other week as we talk about the foods we love. Today I took a short drive outside of St. Louis to come over to the east side across the river to Collinsville, Illinois. And I did not know this, but horseradish is a really big deal here. So today we’re going to be talking to Matt McMillan. And we’re at a place called Jr Kelly company and rumor has it in the coolers behind me is like loads of horseradish. So I’m gonna ask Matt, all the questions. Got it. God love you, man. First time on a podcast. Make it count.
Matt McMillan 00:50
Yeah, a very excited thank you for having me.
Grounded by the Farm 00:53
So when people think of horseradish, I could not find one specific thing that comes together. What is it that connects horseradish? And makes people either love it or not like it?
Matt McMillan 01:06
It’s different. So from from everything I’ve read, the the chemicals of the heat that are released in horseradish is completely different than like a hot sauce. Okay, so it’s not spicy like hot sauce. It doesn’t burn your tongue or your lips like a like hot sauce would but when horseradish is crushed up and made into a sauce or something like that. It releases an oil that hits your sinuses. So that’s why when you when you take a bite of horseradish, it doesn’t sting your mouth, necessarily. You feel it in your nose. Yeah, so that’s that it kind of gives a little bit of a rush like with wasabi or horseradish. There’s a little bit of a rush that you you really only get from from horseradish or from wasabi. It’s, it’s a completely different type of feeling than your normal hot sauce. So it really I mean, there are people that chase that and really like that.
Grounded by the Farm 02:04
Are you are you kind of okay with horseradish? Are you really No,
Matt McMillan 02:08
I like it. I’m definitely pro horseradish. I’m not as Pro hoarser I, some people eat it on literally everything. Like we get people that come in and buy a ton of horseradish at a time. And I mean, I don’t eat it with every single meal. But I definitely like this stuff for sure.
Grounded by the Farm 02:27
I love it. We talked to a pepper farmer once and he almost always has a Serrano or something in his pocket. So there are people like that with horseradish.
Matt McMillan 02:36
I don’t just have it, you know, in my cooler, you know, on a daily you know, bring it to lunch and type thing but it’s it’s prevalent in the fridge for sure.
Grounded by the Farm 02:45
So I think of horseradish connected to like prime rib. And oysters and bloody marys. Yeah. What else? How does how does it work? If it’s if it’s activating those oils or activating something in my mouth? Does it just make other foods taste better? I mean, yeah, they complement things.
Matt McMillan 03:07
Yeah, it definitely complements pretty much any protein is what you see a lot of it with. Its It complements, you know, eggs, in addition to you know, Prime Rib like you said steaks, ham, all that good stuff. It, it really enhances it. I wouldn’t say You know, it’s it takes over. I like to think that it enhances kind of the flavor add something different to most dishes out there.
Grounded by the Farm 03:33
I love it. So how does your family like, on a night when y’all are gonna celebrate horseradish? What’s your favorite way to have it?
Matt McMillan 03:42
So I like personally, I like it with steak the best a lot of people I know my mom is huge, into prime rib. So when she gets prime rib she gets it. My dad’s one of those people who kind of eats it with you know, just whatever. Whatever he has, he’ll throw it in. It’s actually kind of popular and mashed potatoes a little bit so he throws it in mashed potatoes and things like that.
Grounded by the Farm 04:06
He had horseradish potato he will
Matt McMillan 04:08
he will eat it pretty much in anything except like breakfast food. It’s not for him but like but pretty much any meal I I’m usually a dipper of horseradish and I so any any protein based like last night, for instance, I had rots. Okay, brights. Most people probably do mustard some people do barbecue sauce. I do a horseradish sauce. Same with mine. So
Grounded by the Farm 04:35
So you mentioned brought and Oktoberfest is one of the things that comes to mind for me because I seem to remember a lot of horseradish around for things like that. Are there other like timing considerations like where the market is big?
Matt McMillan 04:48
So Oktoberfest definitely because Germany is still a very popular area for horseradish. Okay, so there’s a lot of processors out in Germany. So It is kind of associated with, you know, German heritage and all that good stuff. But also, right now it’s beginning of April. So we’re looking at Easter and Passover coming up in the next two weeks or so. And that’s actually our busiest time of the year. So the Easter and Passover, Easter is another protein kind of based. Yeah, holiday a little bit. But Passover, it’s included on the the Jewish Seder plate. So as it’s often seen as kind of the bitter herbs, and it’s used, it’s actually our biggest time of the year for our produce market grade route. So that going into too much detail. There’s a processor grade and a produce market grade and the produce market grades are the big ones that you would see in the grocery store. And Passover is our busiest time of the year for that specific group. Because it’s it’s often it’s Oh, sure, yeah. And everything. And it’s, and it’s they home grind it. Yeah, there’s kind of a, a little bit of a, not necessarily a ceremony, but it’s something that’s it’s done every year.
Grounded by the Farm 06:09
Yeah, most part. It’s kind of a sacred process. Yeah, totally understand. That’s amazing, because I really hadn’t thought of Easter as being a big time. Maybe it’s because a lot of people have prime rib. And the Passover, yeah, of things.
Matt McMillan 06:24
Primary been ham are popular. And then yeah. And then Passover comes along with it. So we kind of get hit this year. I think the Passover starts on the same weekend that Easter Sunday is so it was a mad rush around here just a little while ago.
Grounded by the Farm 06:42
And that’s to get the product in the marketplace where people are going to need it in the grocery store. Right? Yeah.
Matt McMillan 06:47
So we do a lot of our business to wholesalers. So there’s kind of multiple distribution steps that go along the way. So to get it to the grocery store, we send it out so they have enough time to redistribute it so that that people can buy it.
Grounded by the Farm 07:00
And it’s hard for me to believe that Illinois is like, huge enforce radish, is that right? Collinsville
Matt McMillan 07:07
is the self proclaimed horseradish capital of the world. If you
Grounded by the Farm 07:10
if you were just to the US Well, of the
Matt McMillan 07:13
world, but pretty much yet. It depends on who you ask. But that’s kind of the slogan of Collinsville. But of of the US, I would say probably close to two thirds of the US. Horseradish is grown by farms that are in Collinsville, and some of the surrounding areas. And we have probably half or maybe a little maybe even a little bit more than half of the continent. So there’s some growers. Yeah, you know, all around and up in Canada, but Collinsville is is one of the hubs for sure. Yeah, yeah. We have a festival and everything first weekend in June, every year.
Grounded by the Farm 07:52
So what happens at the horseradish festival? Do they have like, wild like eating contest or something that they reveal people like me? No,
Matt McMillan 08:00
no, there’s I think there’s usually a Bloody Mary contest. So yeah, there’s a Bloody Mary contest. And then they have little games. It’s actually I think it’s going to be the 35th version, or for 30.
Grounded by the Farm 08:15
Links to their website, because they surely
Matt McMillan 08:17
they have a website and a Facebook page and all that good stuff. But it’s a it’s actually on Main Street in Collinsville, and they have some games like route toss and route golf, where they basically see how far you can throw or how, how accurate you are throwing a route and then a Bloody Mary contest, but it’s kind of just a little celebration of the area, because it’s one of the unique things in Southern Illinois, so why not have a have a festival to celebrate the farmers in the heritage of it. And we’re
Grounded by the Farm 08:48
only 30 minutes from St. Louis. I mean, not far away close to downtown St. Louis, especially. Yeah, so you keep saying a root and I’m not sure everybody knows horseradish is a root so he think about it. A lot of times. People don’t have fresh horseradish at home. Yeah, but it’s a root and how does it how do you grow horseradish? I guess
Matt McMillan 09:12
so. If you were to look at horseradish, it would be like a giant if parsnips and ginger had a giant baby, that’s kind of what it would look like. It’s it’s kind of the color and everything of the of the parsnips and probably a little bit bigger, but it also has the offshoots that like a ginger has like where it’s not just necessarily one. You dig it up and it’s one central root. It has offshoots everywhere. So that’s kind of what it what it looks like. And I’m sorry, what was the question? I just went off on a tangent.
Grounded by the Farm 09:50
Growing it what does it take and why is it Why is Collinsville such a big deal?
Matt McMillan 09:55
So a lot of it comes down to history. So people have been growing horseradish in In this area since the 1800s, so for over Wow, over 100 years, people have been growing horseradish. And one of the reasons that it has remained in Collinsville is there’s there’s a couple of reasons but there’s good soil here for it. So what kind of soil so it’s,
Grounded by the Farm 10:18
it’s it a light,
Matt McMillan 10:19
it’s not like Sandy or sandy or not not clay but like Sandy or, or silty or like loans. With with good drainage in the area. Yeah, you don’t want to have too much sand. But to be honest, horseradish isn’t all that picky. When it comes to just in terms of like optimizing yields, that’s what you’re looking for. But it’s really not all that picky in terms of the ground that it grows in.
Grounded by the Farm 10:43
But you think about it, you guys are part of probably the floodplains of the Mississippi River, right? So you got some great land that even if it rains on a day, later in the day, the ground may be able to hold equipment, and
Matt McMillan 10:57
it was rich, originally, and still to this day was rich and polish. So like, potassium is very important, and phosphorus and sulfur for that root growth. So it’s kind of a natural spot where horseradish in root vegetables landed in general to it’s good ground for it. Yeah. So that’s one of the reasons that that Collinsville kind of developed into it. And then another thing that people probably don’t think about is they don’t really make equipment for horseradish. So it’s kind of had to be passed down from generation to generation a little bit. Because
Grounded by the Farm 11:32
with the creative people, yeah, so changes the equipment.
Matt McMillan 11:37
A lot of it is modified potato harvesters and potato equipment, because horseradish is it’s underground, you’re usually you know, harvest and deep into the ground. So, potatoes are the same way. But there’s not that many horseradish farmers, we’re talking probably 20 or less in all of North America, who do it on a pretty large scale. So, you know, John Deere case, they’re not out there making they don’t, you know, for the 20 of them. And, you know, there’s not that many of them always in the market for new equipment. So it’s kind of something that is a little bit off the radar in terms of you’re not just gonna go call up a dealer and say, Hey, I need a horseradish harvester they would not, they would not have an answer. That’s a strange
Grounded by the Farm 12:23
part of agriculture that a lot of folks don’t know. And I gotta tell people, now you you’ve made a video, so we’re gonna have that able to go up on the website, too, so they can see some of this equipment because I, I think for a lot of us, if you see it, and you’ve never heard how you have to do things I’ve written on the back of planters and stuff. And I mean, you have to think fast and move quickly. So my guess is is you have farmers here have people who work with them most years like the same people are, are working on the back of those planter. Yeah,
Matt McMillan 12:59
a lot of them are bringing in the same crew when they can. Yeah,
Grounded by the Farm 13:03
how big is a horse radish field? Because like an acre is like a football field.
Matt McMillan 13:08
Yeah, so they around here. I mean, there’s there’s a good amount of acres that are horseradish, some I would say your average field might be, you know, 20 acres or so. of horseradish, but
Grounded by the Farm 13:24
it’s a lot of small dishes alongside oysters at restaurant. Oh, yeah.
Matt McMillan 13:28
Oh, yeah, definitely. They are. So yeah, a route that you would see in like a cocktail sauce. You see a little bit on the top that probably came from a root system that was well over a pound. So yeah, it’s a little bit kind of goes a long way in horseradish. But like I said, there’s there’s not that that many people grow it. So the the 1020 growers, you know, kind of kind of got to take care of North America. So that’s, it’s good that it spreads, you know,
Grounded by the Farm 14:03
yeah. And they’ve got to keep coming up with ways to fix equipment, modify equipment, so they can keep doing it. Yep. Because they’re not gonna use that equipment on their corn crops. Do people hear grow corn and soybeans? Like most of the Midwest? Yeah,
Matt McMillan 14:16
corn, soybeans and wheat are kind of the three main rotational crops that are used in in some actually use sweet corn. It used to be more popular. There’s still a few growers in area who use sweet corn but I I know from like the 40s, the 80s I’ve heard that sweet corn was the top was the top rotation. But that’s another it’s not as easy as the the field corn on in terms of harvest and things like that. So they
Grounded by the Farm 14:47
and horseradish probably takes a lot more labor than filled one.
Matt McMillan 14:52
Yeah. So everything from planting to care to harvest is is a lot more labor intensive than a lot of your grain crops, everything’s still pretty much planted by hand, whether it’s walking or riding, and then, you know, kind of dropping. I guess one thing we haven’t talked about is what we plant. Yeah, so horseradish isn’t as isn’t usually planted as a seed. So more like potatoes or something, it’s, it’s a secondary root. So whenever you harvest horseradish, there’s a central root and a bunch of secondary roots coming off the side, during harvest, the growers will remove some of those secondary roots, and put them to the side, put them in the cooler. And that’s actually what they plant for them a seed. The seed the father, yeah, they call them sets. So that’s what they plant the following year. So it’s something that a lot of them are 12 to 24 inches long. So it’s not something that goes, you know, easily through any type of machinery, so they’re all kind of planted by hand. And then horseradish is doesn’t like competition. So there’s still a lot of like, labor in terms of weed removal throughout throughout the year. And then harvest like we talked about, it’s, it’s, it’s, there’s some people that go along with harvest. And then once once you actually get the root out of the ground, you have to trim it by hand as well. So there’s a lot, there’s a lot of labor and a lot of things that kind of go
Grounded by the Farm 16:30
to the root systems get that you’re going to be harvesting.
Matt McMillan 16:34
I mean, the a lot of like, the harvesters that go into the ground are anywhere from eight to 16 inches underground. So okay, and that’s just the vertical depth. So it could be like, over two feet. Some of the larger
Grounded by the Farm 16:51
harvests smell like horseradish. Yeah.
Matt McMillan 16:55
And you’ll Yeah. Horseradish, it does have a way of, of having I mean, if you can tell
Grounded by the Farm 17:02
Oh, then it also can get on your skin or your clothes. You can I can notice that.
Matt McMillan 17:07
I noticed that when I put on my work clothes, or when I smell my work clothes after a day off. I can Yeah. Yeah, there’s a smell that it’s somehow it seeps in there. I don’t know. Yeah, I
Grounded by the Farm 17:20
think it’s all base. Sure. It’s what happens. So when do you plan or strategy?
Matt McMillan 17:25
So planting is going on right now, usually mid March through mid May, is what I would say is the general timeframe for our zone. So
Grounded by the Farm 17:36
and when did I harvest
Matt McMillan 17:39
harvest. So the the old wives tale or the old legend is any month that has an R in it is when you’re harvesting, but the growers around here took the AR out of September, and they kind of moved it to May. So you get it kind of goes better with the season and you get higher yields if you if you are interested in made and you wouldn’t September because it’s continues to grow throughout that time. So planting was harvest, I guess goes on from October until when the ground freezes. Okay. So this year, we had really, really good harvest weather in the fall. And we were able to harvest pretty much until the beginning of January, late December, early January. And then we had a little bit of a wet begin beginning of the spring season. And we weren’t able to get back into the fields until March. Yeah, beginning of March. So they’ll continue to harp harvest until probably mid mid May ish timeframe, but they’re kind of working on both harvest and planting simultaneously going on right now
Grounded by the Farm 18:48
probably plant other fields, and then rotate them with the ones with the late horseradish maybe into soybeans or something. Yeah, yeah. You
Matt McMillan 18:57
could potentially follow it with with other crops.
Grounded by the Farm 19:00
So you may not go horseradish,
Matt McMillan 19:01
you don’t go back read this. Yeah. It’s it’s, I don’t know if it’s ever been done around here. It’s very, it is it’s very, very rare. A lot of times folks are on kind of a three year rotation, I would say on average.
Grounded by the Farm 19:16
Yeah. And it gives life a chance to move on some of the other things get put back in the soil or taken out by other crops and you’re adding things back in all the time. Right, right. Okay. I’m so I’m so amazed that you notice much about horseradish. I really didn’t know people like you. Yeah,
Matt McMillan 19:37
yeah. Well, there’s people I guess there’s people that know way more than I do.
Grounded by the Farm 19:42
I’m pretty young. Yeah, I’m sure like some of the others could really tell a story. Oh,
Matt McMillan 19:46
yeah. And they have the history of of everything of how it because I think it’s we talked about how manually intensive it is now. I can’t imagine what it was like back in the day. Oh, right.
Grounded by the Farm 19:57
Yeah, right. Well, I love that you Old some old film footage, like even the 70s and 80s, right, which is probably before you were really paying attention to stuff. But the difference even today versus then is pretty significant. So they started here in the 1800s. Holy moly, they were doing horsedrawn? Probably. And how long would you I tried to think about, you know, pulling up like a bush that I want to get rid of some hedge in my yard. And I can’t ever seem to get all the roots. It’s like, maddening. Yep. And so if you’re harvesting the roots to plan to sell them, and then you’re going to plant something else, you kind of want to get all the roots.
Matt McMillan 20:45
You want to get as much as you can, there is there is a little bit of a volunteer horseradish usually in the that’s what we call them at least the in the next crop that you plant, but there are some, there are some herbicides that that help with that. And then like I mentioned before, they kind of go pretty deep into the ground. Yeah, so when you go that deep, you get most of them. But and which is good, because, you know, growers want to get most of them because that’s, it’s it’s, it’s a weight based crop. It’s not like a per per root type basis. It’s all it’s all based on tonnage.
Grounded by the Farm 21:23
Right? Which is why they’re also willing to let them sit around until,
Matt McMillan 21:26
right. Yep. You know, in September, it’s good growing weather. It’ll continue to grow, and then it resumes growing after so it’ll freeze in the ground. I was gonna say it goes dormant, goes dormant, and then it resumes. So those roots aren’t getting any smaller. You know, if you start in October instead of September and go until May instead of April you get
Grounded by the Farm 21:47
Yeah, so So horseradish actually keeps something on the ground and winter, like you see plants even though they’re wilted or something
Matt McMillan 21:57
turned brown and sad. Yeah. Yeah,
Grounded by the Farm 22:00
cuz y’all get snow?
Matt McMillan 22:02
Yeah, we do. I mean, it’s not gonna be pretty
Grounded by the Farm 22:05
green. Yeah, they,
Matt McMillan 22:07
but they turned back to green probably around the beginning of March, obviously weather dependent, right, and all that good stuff. But yeah,
Grounded by the Farm 22:15
they just green right back, comes back to green. Yeah. And then they start growing again, how do you know how long? How big the crop is in stuff without looking at it? I mean, like underground crops seem really difficult. I mean, on a tree, you see if there are apples,
Matt McMillan 22:32
yeah, we’re actually in, we had pretty good weather. So a lot of the growers in the area are happy with with yields this year. But that’s one of the things is that they don’t really know until you get in the field. So you can ask for projections and all this stuff. And you can kind of work with your historical information that you have, but you don’t really know like, oh my like we we got some big roots in this field until you until you get them out of the Get them out of the ground. But you kind of have a little bit of a general idea. You can take a little bit of sample and stuff like that. But that is sometimes you’re surprised
Grounded by the Farm 23:11
University of Illinois have experts in horseradish, like a lot of universities have for crops, but horseradish seems so special. Yeah.
Matt McMillan 23:19
So University, Illinois and Southern Illinois University are two universities that we kind of work with. So
Grounded by the Farm 23:25
you is like right here. Yeah, I
Matt McMillan 23:27
think for the most part we work with SI you see, funny enough. But yeah, we the Southern Illinois universities and University of Illinois to our two places where we kind of work with the science people that that greatly help help us understand what’s going on. With horseradish.
Grounded by the Farm 23:47
There’s a few last questions I wanted to ask. One of them is, if somebody’s never bought horseradish in that fresh produce section that we’re talking about the produce market, okay. So if somebody hasn’t ever gone in and bought horseradish roots, what would you suggest they need to know? As they like, try and use that at home?
Matt McMillan 24:08
Okay, so a couple things, and I’ll give you the long answer on this one. So horseradish is depending on where you get it, it will either be still have some soil on it, or it’ll be clean, but either way, you’re going to want to rinse it with water and then a lot of times if you’re in a hard RIT Yeah, okay, yeah, first step would be to rinse it off. Second step for most home grinders is going to be to peel it. So use you’ll use a potato peeler, and then you’ll kind of start to chop up however much you need. But for the most part, as far as tips and tricks you’ll want to look for if you’re trying to pick one out, the straighter the route, the better because it’s just kind of easier, easier to peel easier to work with. So that’s kind of tip number one. And then you I want to keep it in the fridge and probably in like a perforated plastic bag or something, but and probably in a drawer because like we mentioned before there is a smell that goes along with it. But yeah, it’s it’s interesting because if you haven’t grabbed from the ground up horseradish at home, there is a real difference in terms of, oh, wow, this stuff is hot when you grind it yourself versus what you buy in the store, because some who knows how long some of that stuff is on the store shelf. So I will say, I don’t grind at home a ton, but when I do, it’s kind of a does your dad. He likes it. He doesn’t like to cook. He likes it when other people do it for him. But But Dennis, who you admit Yeah, before he grinds all the time. So he loves He loves doing that. But it is. It’s it can be intense. So we a lot of times I would recommend using a a garage or outdoors or open up a window patio. Yeah, lovely. Open up a window so that you aren’t very surprised when you walk into that room when somebody you know comes from a different room. They say Holy cow, what are you doing in here? Because because there are fumes and then
Grounded by the Farm 26:15
it’s not like onions, it won’t make you cry, but it it pungency can get to people,
Matt McMillan 26:20
it’s kind of like, instead of like, cry, you almost get a little bit of that sharp sensation up in your brain. It’s really for your allergies. Yeah, it’ll clear the sinuses up. It’s the same, it’ll make you cry in a different way. It’ll make you wince. So yeah, just I would say main tips are try to get a straight route, and then cut up as you know, as much as you need. And then when you actually prepare horseradish at home, you add vinegar to it. So if you just if you just grated horseradish and then left it for a while, it would end up losing its heat because it’s it’s continuing to release those. Yeah. So use vinegar to kind of stabilize and lock in that. Okay, so that’s, it’s pretty simple. When in terms of like a recipe, you pretty much grind horseradish, you add either a little bit of water or vinegar at the beginning and then if you had water you add a little bit of vinegar to stabilize it. And then salt or sugar and that’s pretty much prepared horseradish. So it’s it’s simple to get that kind of base prepared horseradish and then you can use that add that to a bunch of different stuff to get a whole lot of recipes.
Grounded by the Farm 27:42
Want to put a little cream with it. It goes really well with some sour
Matt McMillan 27:45
cream mayo, mustard people barbecue sauce.
Grounded by the Farm 27:50
So what’s the difference? That was one of the questions I had, what’s the difference between it and mustards?
Matt McMillan 27:54
So same family, but there it’s part
Grounded by the Farm 27:59
of the brassica family. Yeah. Yeah,
Matt McMillan 28:01
so same in mind blown so it’s in the same little I think it’s m or m Orisha brassica, I think is it’s I don’t even know that. Rockley is part of that the
28:11
bit it’s like broccoli kale
Matt McMillan 28:12
and brussel sprouts, and cauliflower hell
Grounded by the Farm 28:16
chard up on the website. about it, I think before because we talked to a canola grower, which is an oil seed, right? So it makes sense that all of this is connected.
Matt McMillan 28:27
Yeah. So they’re, they’re in the same family. But it’s I think it was
Grounded by the Farm 28:32
chosen for the root whereas mustard was chosen for the seeds that were above ground. Yeah,
Matt McMillan 28:36
yeah. But horseradish mustard is actually pretty, pretty popular. Yeah. So it makes sense. Yeah, definitely.
Grounded by the Farm 28:48
All right. Did I forget to ask you something like, Are you like, oh, gosh, you have to know this? I
Matt McMillan 28:53
I don’t think so. I think we we pretty much covered most of it. You guys had some really good questions. I think we hopefully we covered it all. Yeah, I would, I would say you know for for people that are scared of horseradish, give it just give it a try. Just go in expecting expecting a little bit of heat expecting it to be a little bit different. And I think it’ll, it’ll grow on people even if they don’t like it the first time they had it. It’s
Grounded by the Farm 29:21
well I’ve got some interviews with this. Andrew Zimmern is showing you how he does his preparations, different kinds of dishes to try it with so that it’s not just always on the side as something you add. As you eat like prime rib. A lot of people do that. Yeah, but there are other ways to try it. So we’ll we’ll try and encourage the use and encourage people come over for the festival. I’m gonna happen
Matt McMillan 29:47
now. Yeah, it’s a good time. It’s fun stuff. Yeah, it’s like you said it’s, it’s just something you know to where it’s worth a try and grinding at home yourself as is a little bit of a fun activity. I didn’t buy into it when I was younger. But now I could see how that’s like, it’s a real thing to grind your own horseradish at home. It’s good stuff.
Grounded by the Farm 30:10
Alright, with that, we’re gonna wrap it up, Matt did come up with some great video, he’s going to be nice enough to let us put that up on the website. So you’ll get to see it. And then I’m gonna get to go see a field. I’ve done this before with somebody, but we didn’t dare dig anything up because we weren’t officially invited to be there. So it’s just like a neighboring farmer said, this is a horseradish field. Can you smell it? I’m so excited. I’m a little bit geeked up. So we’ll have some photos and videos of that up on the website. So make sure you tell all your friends who love that really spicy different kind of sensation that of course, reddish Gibbs to hit you up and we’ll see what kind of contact information we can put for Matt. So somebody really loves horseradish? Maybe there’s a horseradish Council. Maybe they can get in touch with you on Instagram or
Matt McMillan 30:59
so. Yeah, yeah, we got the Facebook page and all that good stuff. All right, that sounds
Grounded by the Farm 31:03
great. All right, man. Thank you so much. Thanks for listening here till the end. We hope you’ll share it with your friends tell them to check out what they may be missing. And I hope this brings a whole new look to when you have horseradish served on the side. Thanks so much. This is Janis always check us out on grounded by the farm.com and all our social media channels. We’d love to interact with you a lot more often. Thanks so much.
