blackwater mustard co llc

In by steveulskicyb

120 Tyler Rd
Contoocook
NH
03229
About Vendor

Blackwater Mustard Co makes a variety of mustards in small batches by hand. Located in a rural New England setting close to the banks of the Blackwater River, our products are made with quality ingredients with NO emulsifiers or preservatives. That is as important to us is it is to you! Now you have a chance to discover or to keep enjoying this local legend by ordering all eight flavors on line and finding out which events we will be attending next. All of our varieties are gluten free except for the Chocolate Stout, The EVERY DAY CAFE, Beechwood and the 603 Varieties.

We are a proud member of NH Made, and we sell our products at a variety of select locations throughout the state. Look for us at the Deerfield and Sandwich Fairs, and consult our events page for the upcoming Farmer’s markets we will be attending. If you have any questions at all please feel free to email me at blackwater.mustard@gmail.com or call 603-746-2349.

Thank you! – Steve and Jill

Vendor Offering
Other Product
bbq sauce
Local Ingredients

beer- Tuckerman brewery, Lithermans ltd, 603 brewery, Kettlehead brewery, Henniker brewing, Flying goose
apple cider, garlic- Gould Hill Farm
eggs-Contoocook Creamery

best-of-nh-2017-1
Blackwater1
poweder keg 2018
Available Dates
Nov 03rd - 2018
Nov 10th - 2018
Nov 17th - 2018
Nov 24th - 2018
Dec 01rd - 2018
Dec 15th - 2018
Dec 22th - 2018
Jan 5th - 2019
Jan 12th - 2019
Jan 19th - 2019
Jan 26th - 2019
Feb 02nd - 2019
Feb 09th - 2019
Feb 16th - 2019
Feb 23rd - 2019
March 02nd - 2019
March 09th - 2019
March 16th - 2019
March 23rd - 2019
March 30th - 2019
Apr 06th - 2019
Apr 13th - 2019
Apr 20th - 2019

Organic Certification:
No
One of our Recipe:

Blackwater Sausage & White Bean Stew with Kale

1 lb. Great Northern or Navy Beans soaked overnight in water, drained and cooked

8 cups water till nearly done. ( can use 2-3 cans of beans in a pinch).

8-9 cups chicken stock

2 cups sliced onion

3 stalks celery

3-4 medium carrots

2 medium diced potatoes

3 cloves garlic chopped or pressed

2 sprigs fresh rosemary

1 (14.5 oz.) can whole peeled tomatoes crushed

1 bunch kale , washed and stemed (about 8 cups chopped)

1 1⁄2 – 2 lbs. Smoked sausage such as kielbasa, cut into 1⁄2 inch slices (any favorite sausage will do)

1/4-1/2 cup Blackwater Mustard
………………………………………………………………………………………………………………………………

Heat olive oil in a heavy nonreactive 4-6 quart dutch oven. Cook onion in oil till translucent. Add celery, carrots and garlic. Cook 5-7 minutes. Add crushed tomatoes plus juice from can, 8-9 cups chicken stock, potatoes and drained beans. Grind some black pepper and nestle in rosemary sprigs. Simmer vegetables are cooked and beans are to your liking.

In a skillet cook sausage in 1 tsp.olive oil over medium heat until browned on each side. When beans and veggies are tender add sausage, Blackwater Mustard and chopped kale. Cook 10 minutes longer. Taste for seasoning. Turn off burner and allow soup to rest 30 minutes which allows flavor to improve.