This is Laurel and Ed. They own a great little local company called Ruth's Mustard, She also is a local writer and has been published in Chicken Soup for the Soul ; A Book of Miracles .
I've had some pretty good mustard's in my day, but these take the cake. No preservatives, no MSG, no additives, just pure unadulterated flavor, all locally made at Genuine Local
This is a page from Hip Hopper, the Hip Hop Grasshopper, she also includes cut out "flash cards " from words in the book. How neat!!!
These are their jars of gold.
It's a small commercial kitchen available to rent for consumers and small businesses.
My first mustard I made into a recipe is the Ruth's Raspberry Mustard. I went with a roasted chicken because lets face it, raspberry and chicken just go so well together.
Raspberry Mustard Roasted Chicken
4-5 Tablespoons Ruth's Raspberry Mustard
4 Tablespoons butter ( olive oil can be used)
2 cloves garlic, minced
pinch salt and pepper
Blend all ingredients well . I usually take most of it and stuff under the skin, leaving a bit to rub on the outside .
Roast at 425 for 15 minutes and then turn down to 350. Roast to 165 F. or 20 minutes per pound or until meat thermometer reaches 165. It leaves a wonderfully charred skin and moist insides. I dunno about you but I love crispy skin!
I also want to send a shout out to Ruth's Mustard, Swineheart Sauces, and Angels Table for donating their fine, locally made products for our raffle at Center Harbor Craft Fair and Bake Sale to benefit Center Harbor Food Pantry. You guys rock!!!!!