Whoa, it’s all coming from right here. Prime rib + horseradish = FIRE. I don’t think most people recognize that Wisconsin is the World’s Largest Producer of Horseradish, thanks to this 4th generation zing legacy. And here we go again… yet another industry leader coming from Wisconsin’s food sector.
In this episode of Wisconsin Foodie, host Luke Zahm dives into the world of one of Wisconsin’s most celebrated and underrated specialty crops: Horseradish. “An ingredient always on our table growing up, but I’ve never actually seen how horseradish is farmed, processed and produced, from the plant to the plate.” What is horseradish? It is a member of the mustard family, and the world-class specialty of Huntsinger Farms, located just outside of Eau Claire, Wisconsin.
Among the likes of ginseng, soybeans, and cranberries, horseradish excels in this general geography, where the right balance of summer months and sun pair with a cold winter frost that builds big bulky roots. “My great-grandfather started the company in 1929,” shares Eric Rygg, president of Huntsinger Farms and Silver Spring Foods. “He would be blown away by the scale of what we’re doing.” From sustainable horseradish farming to production and packaging of a variety of horseradish and mustard sauces, this family legacy undertakes 100 million pounds of product a year. This is the be all end all of horseradish production.
Out in the horseradish field, farm manager Kyle Bechel walks Luke through the 2-year lifecycle of a typical horseradish plant, and how sustainability is fundamental in their staggered harvest seasons. From harvest, the roots go to a massive underground storage and await preparation for processing. The minute it goes upstairs, it goes to Silver Springs, the manufacturing arm of this intricate operation. The colder the product is kept, the longer it retains its bite and fresh flavor - this is what makes horseradish hot.
Speaking of hot, can Luke handle a zing factor of 3? It’s tasting time and Eric displays a range of different Silver Spring condiments using different levels of horseradish: stone ground mustard, beer and brat mustard, cranberry horseradish, sassy horseradish sauce, and the flagship, just prepared horseradish, no frills. Wait cranberry horseradish? Invented at a Thanksgiving dinner with family, this is a great way to get introduced to the category. So if you’re looking for a way to spice up your life, this guy has the answers right here. No matter the level of intensity you’re able to muster (see what I did here?), with one bite, you’ll immediately experience and understand where the passion, pride and integrity comes through on the palette.
Horseradish has more applications for it than most people give it credit for. Back at Owl Farm, Luke cooks a supper club favorite: prime rib with horseradish. A dish that is the essence of the holidays, paired with this highlighted king of condiments that “has been a part of my life since I was a kid.” Luke starts with a standing USDA prime rib roast and seasons it with a puree of local agricultural standouts. From horseradish to organic black garlic and sunflower oil, these specialty ingredients are cementing the fact that Wisconsin is nowhere near culinary flyover country.
I love horseradish so much it makes me cry. I have a tear coming down my cheek right now. I’d like to say this is the first time I’ve ever cried on camera, but I don’t think so.
0:00 This week on WI Foodie
1:21 The beginnings of a legacy
3:50 Processing millions of pounds of horseradish
5:41 Sustaining a lifecycle to harvest every season
9:30 MASSIVE underground cooler
11:04 Spice up your life and taste these five variations
16:04 Cooking the BEST supper club prime rib
21:51 Say what? (Outtakes)
Explore more:
Huntsinger Farms, where culture plays a pivotal role in success
www.huntsingerfarms.com/
Silver Spring Foods, see all products and MUST TRY recipes
www.silverspringfoods.com/