Nearly every year, we give away some sort of hand-made food product for the holidays. In the past, we've given jams, chutneys and pasta sauce. This year, we decided to take on the holy trinity of American condiments: Ketchup, mustard and relish. After all, why pay less than two dollars in the grocery store for what you can make at nearly equivalent cost plus hours of back-breaking labor?
Why? Because we can. Because there is more to this delicious life than the flavors served to us by the major food manufacturers. And because when you take the most basic things back into your own hands, you can apply your own stamp to them.
The genesis for this project was when I saw Sarah waxing rhapsodic on Twitter about a maple black pepper ketchup she made, the recipe for which she then shared at my behest (and which I of course had to tinker with). Meanwhile, we've been meaning to make mustard for some time now. What's left? Why, relish of course, and we had just made up a big batch of delicious sweet yellow squash pickles from a cookbook given to us by the lovely Amy. It's a small step to go from sweet pickles to sweet pickle relish. We availed ourselves of the final harvest of summer squash and set to work. (Sidenote: I tried, oh how I tried, to find locally harvested mustard seed, but evidently the much-vaunted mustard of Napa county is mainly for show. The seeds I got came from San Francisco Herb Co. So, that makes them locally sourced, right?)
And so the plan was hatched: Classic American flavors, each with a twist -- Maple bourbon ketchup, tarragon Dijon mustard and sweet yellow squash relish. Sorry, hot dogs not included.