Washing my hands, preparing to handle food
I cleanse my mind of same old thinking,
and offer to lend a hand,
freshly doing each task.

 by Edward Espe Brown

June 5, 2020

I search for answers, a solution, a shred of hope, a conclusion

to no avail

I look to the leadership and see beetles walking backward

I wail and listen for echoes  and then my echoes echo

I wash hands,  and cook the fundamentals

To us a gift of Beans

Serve warm, room temp. or cold

Ideal for packing and sharing and serving

Caramelized Baked Beans prepare a body for the tasks ahead

I offer this fundamental bean recipe to you, and

I Let my hands do the making as I cleanse my mind of old thinking.

I Thank Lynn Rosetto Casper and  Sally Swift for the recipe and The Splendid Table  Http://splendidtable.org

For vegetarians, eliminate the bacon, flavor soars with or without bacon.

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Buzz Savories Famous Baked Beans

Buzz Savories Famous Baked Beans are caramelized, sticky, sweet-tart and smoky, perfect for accompanying grilled hamburgers, hotdogs, steaks, chicken, or a ham sandwich. Putting it simply, these beans are famous because of their flavor and the pleasant chew they offer in the mouth.

Course Main Course, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 5 hours hours

Servings 8 people

Equipment

• Dutch Oven or any heavy 6 qt. pot that can go into the oven.

What You'll Need:

• 1 lb. dried Great Northern beans
• 1 tsp. ground allspice
• 4 large garlic cloves coarsely chopped
• 4 medium onions chopped
• 1 lb. good-quality sliced bacon sliced into 1-inch squares
• 4 Tbs. olive oil for the vegetarians at your table
• ⅓ cup Buzz Savories Spicy Beer Mustard
• 1 lb. dark brown sugar
• ½ cup cider vinegar, or to taste
• 2 tsp. Tabasco sauce
• salt and freshly ground pepper to taste

How To Prepare:

• Cover the beans with boiling water and soak 2 hours, or cover with tap water and soak overnight, then drain.
• Place beans into an oven-proof 6-quart pot and cover with two inches of clean water.
• Stir in the allspice, 2 of the garlic cloves, and 1 of the chopped onions. Bring to a slow boil, then reduce to simmer. Cook beans until soft.
• Drain the beans, saving the liquid. Clean the pot.
• Set the pot over medium heat and add the bacon. Slowly cook until it has given off most of its fat, but the bacon is not crisp.
• Spoon off all but about 4-5 tablespoons of the fat. Stir in the rest of the onions and saute' them until soft.
• For the vegetarian preparation, separate desired proportion and spoon the beans into a heavy bottomed pot. Add 3-4 tablespoons of olive oil and a portion of the chopped onions. Saute' the onions until soft.
• In both pots, add the remaining garlic and cook about 30 seconds. Return the cooked beans to the pot and stir in the brown sugar, vinegar, mustard, Tabasco, and a good amount of black pepper.
• Add about 2 cups of the reserved bean liquid or enough to make a slightly soupy mixture.
• Bring to a simmer and taste for sweet-tart balance and salt.

Baking

• Bake covered in 325 degree oven for 2 hours.
• Uncover and bake another hour, or until the beans are thick and look almost glazed.
• As the beans bake, taste them and add more vinegar and other seasonings as needed. Serve hot or at room temperature. They reheat beautifully.

Notes

These baked beans can also be cooked in an InstaPot following InstaPot instructions.

Welcome to the  Wildflour Grocer in O’Neill, NE  and Andrew’s Garden, Kearney, Nebraska  to the  Honorable Mustard Merchants.  See contact information for these businesses on Buzz Savories website.

Andrew Erickson

Something New and Handy for your convenience!  Buzz Savories offers a SHOPPING CART! SEE IT ON THE BUZZ SAVORIES WEBSITE FRONT PAGE.

Don Brockmeier, Photographer  discovered  a fox den near Eustis in early spring, and  he returned time  and again,  waiting  for mama fox to show herself and her kits.

Mama fox moved her family  soon after the kits emerged  from den #1.

Don, with help from a friend who farms nearby the first den found the family again and waited for the exact moment to shoot the amazing photo of mother and youngster  at play.

How do I connect foxes with Buzz Savories theme for May – Spectacular Sandwiches?

 Covid19 generates worries by the bushel, and seeing the playful foxes in Brockmeier’s photos  lifts the thoughts that drag me down, and a Nebraska wind takes them wherever the wind blows.

Buzz Savories is celebrating super-delicious sandwiches in May.  I am getting outside to breath the spring air and listen to the bird song, walk in the park or venture on a wilderness trail.  Pack a lunch, take a picnic.  Invite a friend,  keep a social distance.

See two of my  favorite sandwiches in the recipes that follow:  Fresh Salmon Burger and Polish Dog with Spicy Beer Mustard and Dill Pickle Relish.   I appreciate low-lift and flavor-rich food.  I thank The Splendid Table       http://Https://splendidtable.org   for the splendid Salmon Burger  recipe.  I make and serve these Salmon Burgers often because I like the fresh flavor, and the recipe comes together quickly, and may be served warm or cold.

Check out Nebraskaland magazine http://www.magazine.outdoornebraska.gov   the National Bluebird Society http://www.nabluebirdsociety.organd Nebraska Life magazine http://www.nebraskalife.com to see more photos by photographer, Don Brockmeier.

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Salmon Burgers

fresh flavor, easy to pack and eat warm or cold

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

What You'll Need:

• 1 ½ lb. skinless salmon fillets cut into chunks and patted dry. remove skin by sliding a fillet knife between flesh and skin and siggle it slowly to separate the skin from the salmon flesh
• ½ cup plain Greek yogurt
• ½ cup finely chooped scallions (white and light green parts only)
• ½ cup fresh dill, finely chopped if dill unavailable substitute parsley
• 3 Tb. Spicy Beer Mustard
• 1 Tb. capers, drained and patted dry and coarsely chopped
• 1 cup toppings: thinly sliced red and green pepper, avocado, tomato, tartar sauce

How To Prepare:

• Put the salmon in a food processor and pulse about 6 times, just until it is finely chopped. Stop before you have a paste! Can chop with a French Chef's knife.
• Put the yogurt, scallions, dill, mustard and the capers into a large bowl and stir to blend.
• Finely grate the zest of the lemon into the bowl.
• Stir in the salmon, gently
• Season with salt
• Taste for flavor and maybe squeeze some lemon juice into the mix.
• Cover the bowl, pressing the plastic wrap or wax paper against the surface of the mix, and refrigerate for at least 2 hours ( the burger mix may be refrigerated for up to 8 hours.)
• To make the burgers, divide the salmon into 6 portions and shape each one into a patty. Lightly coat a grill pan or skillet with a small amount of oil or spray and place it over medium-high heat.

  Cook the burgers in two batches, don't crowd the pan for about 2 minutes on each side - you want to crisp the exterior and just warm the insides.
• Wrap the salmon sandwich with double aluminum foil, pack in an insulated cooler or serve at room temperature or chilled. This salmon burger tastes great either warm or chilled. Serve with the toppings you like,

Carroll Novicki, a Columbus, Nebraska resident with a proud Polish heritage  introduced me to the traditional Polish Dog, and he invented the Spicy Beer Mustard and Dill Relish condiment to accompany the Polish Sausage and the sauerkraut.  Sauerkraut and Polish sausage belong together while the Spicy Beer Mustard and Dill Pickle relish accentuate the flavor of the composition.  Make it!  Taste it!

Buy the bun of your choice.  I composed this Polish with a nontraditional French baguette because in “these times,”  I don’t often find the fresh Hoagie Bun for a Polish Sausage sandwich.  I also like the crunchy crust of the baguette, fresh from a hot oven.

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Polish Dog

Easy and simple and juicy and full-of-flavor sandwich

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

What You'll Need:

• 6 Polish Sausages
• 3 French baguettes or your favorite bun
• 1 jar sauerkraut
• ½ cup Spicy Beer Mustard
• ½ cup dill pickle relish

How To Prepare:

• Grill or pan roast the Polish sausages until the juices run when pricked with a fork. Show grill marks on the sausages
• Bake the baguette according to package directions, cut in appropriate lengths for the size of the Polish and them split in half
• Mix the mustard and dill pickle relish
• Drain the sauerkraut and press out excessive sauerkraut juice
• spread the mustard dill pickle on one half of the baguette or bun and layer the sauerkraut on the remaining half
• place the Polish in between and wrap your hands around the bun and eat! and smile in contentment

Buy Buzz Savories mustards – Spicy Beer Mustard and Buzz Savories Honey Mustard from Mustard Merchants and on-line   http://www.Buzzsavoriesllc.com

Andy Anello, trained a grill chef in his college days, constructs a handsome sandwich and brilliantly combines his favorite sandwich-makings, salami, pepperjack cheese, pepperoncini and others.  See recipe for Andy Anellos’s Sensational Sandwich Https://Buzzsavoriesllc.com

May 2020, a pandemic coursing through the planet’s population, and we, missing our friend’s faces and all things in 3 D, we attempt  social distancing hoping  to ease  into a return to we know not what?

I am seeing small groups of friends in our spacious parks socially distancing as they munch picnic foods. Set-up  a camp chair in a 6′ socially distanced circle,  bring  a sandwich, share a story, a smile, and some laughs then scurry back to our common state of social isolation and the monotony of the flat screen.

I’m not saying making a  pb&j while living in a pandemic feels  relaxing or delightful or even pleasant.  I am saying that creating a sandwich and inviting 2-3 friends to socially distance (our latest verb?) at a town park among the oaks and maples and lindens settles the stress and briefly lifts the sadness.

In May 2020 Buzz Savories celebrates  Sensational Sandwich Chefs – Andy Anello’s Sensational Spicy Rustic Italian, Bob and Shirley Butz’s – Exotic Pheasant on Naan and John Herhahn’s grilled Reuben on Rye.

Each home-style chef incorporated Spicy Beer Mustard or Buzz Savories Honey Mustard into their recipe.

Andy Anello, trained as a grill chef in his college days, constructs a handsome sandwich and tastefully combines his favorite sandwich-makings – salami, pepper jack cheese, pepperoncini and other ingredients.

Bob Butz hunts upland game with his hunting dog, Harley.  His skillful hunting fills their freezer with tender and flavorful pheasant breasts.  No worry for you and me.  We cannot access pheasant easily although we can pick-up chicken breasts at our local grocery.  The dressing adds plenty of flavor so enjoy the sandwich warm with chicken breasts, naan and the honey/Spicy Beer Mustard/curry powder dressing.

John Herhahn, of German heritage and a master with sauerkraut and ham and rye builds a satisfying sandwich  with every melt-in-your-mouth bite.

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Andy Anello's Spicy Italian Sandwich

Course Main Course

Cuisine Italian

Prep Time 12 minutes minutes

Servings 1

What You'll Need:

• 1 roll artisan Italian Bread or French baguette
• 1 ½ Tb. Spicy Beer Mustard
• 1 ½ Tb. mayonnaise
• 1 stack thinly sliced salami
• 6 peppers pepperoncini peppers, sliced in half lengthwise
• 1 pickle Claussen's dill sliced crosswise, approx. 1/4 " thick
• 4 slices Pepperjack Cheese

How To Prepare:

• Slice the Italian roll in half lengthwise, spread both halves with mayonnaise and on one side spread the Spicy Beer Mustard
• stack layers of the thin sliced salami on the mustard and top with overlapping slices of Pepperjack Cheese
  
• arrange the pepperoncini and Claussen's dill pickle slices alternately on the mayonnaise
• Serve and enjoy!

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Gourmet Naan Wrap

Savory Mustard Dressing on sauteed chicken or pheasant wrapped in Naan

Course Main Course

Cuisine Indian

Keyword Easy Cooking, honey, Light Dinner Meal, spicy beer mustard dressing

Prep Time 30 minutes minutes

Servings 11 people

What You'll Need:

• 4 breasts pheasant or chicken 1/4 inch thick pieces
• ⅓ cup flour season flour with salt and pepper
• 4 slices bacon or
• 3 Tb. canola oil

Honey, Spicy Beer Mustard, curry Dressing

• 1 cup honey
• 3 Tb. Spicy Beer Mustard
• 1 tsp. salt
• 1 tsp. curry powder
• 1 green or red or both sweet peppers slice thin pepper slices

How To Prepare:

• Pat dry the thin slices of pheasant or chicken, and drench the pieces in the flour
• In a heavy bottomed skillet fry the bacon or if using canola oil,m heat the oil to sizzle.
• Drain the bacon paper towel and crumble the pieces and set aside
  
• Saute the pieces for about 10 minutes until each side is nicely brown
• Transfer to a 9x13 inch baking dish and bake uncovered in a 350 Degree oven until juices run clear, approximately 25 minutes

Spicy Beer Mustard, Honey, Curry Dressing

• Mix the Spicy Beer Mustard, honey, salt, and curry powder
• spread the dressing on the naan, layer the naan with the pheasant or chicken slices,m and garnish with the peppers
• serve remaining sauce for dipping

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Herhahn's Reuben & Rye

Herhahn's Reubon is grilled and features Buzz Savories Honey Mustard

Course Main Course

Cuisine German/American

Keyword Buzz Savories Honey Mustard, Easy Cooking, Lunch, picnic, sandwich

Prep Time 15 minutes minutes

Equipment

• heavy bottomed skillet, preferably black iron

What You'll Need:

• 2 slices dark rye bread
• 1 Tb. Buzz Savories Honey Mustard
• 1 stack thinly sliced ham or shaved ham
• ¼ cup sauerkraut well-drained
• 2 slices Swiss Cheese
• 1 tsp. ketchup
• 1 tsp. horseradish
• 2. tsp. butter

How To Prepare:

• Herhahn's Rueben & Rye
  

• Start with dark rye bread
• Spread each side lightly with Buzz Savories Honey Mustard
• Layer ham on one side
• Then a layer of Swiss cheese
• Top with well drained sauerkraut, the horseradish and ketchup
• Place the slices together and spread butter top and bottom
  
• Grill both sides in a hot skillet till crisp and melted. Cover the skillet with a lid to melt the cheese
  

Mask-up and scoot to your preferred meat market to gather the makings for your Buzz Savories Special Sandwich.  Toss some kale and lettuce and cucumbers and carrots and zucchini into your cart as well.  Each of the above sandwiches may be transformed to vegetarian with a few exchanges.   These Meat Markets and grocers in Nebraska  also stock Spicy Beer Mustard and Buzz Savories Honey Mustard –

http://Fareway.com/stores/store/169
Manager Ryan Zanker said, “We cut to order and sell beef, pork, chicken, and fresh seafood.”   He adds, “We are expanding the Deli to offer Sushi to Fareway customers.”

http://leonsgourmetgrocer.com  Another prime Lincoln grocer and meat market   I testify for their smoked ham and fresh brats!

http://meats.fritzsbrosinc.com  My market in Holdrege, Nebraska and  beyond.  Fritz’s Meats customers drive 100 miles and  more to buy their prime meat products.

http://oxfordlocker-kearney.com  For quality steaks, brats, chops, smoked meats in Kearney, Nebraska  meet Sean Jenkins,

See all other locations to purchase Buzz Savories products including on-line sales on the Where To Buy page.

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Greetings to Friends and Mustard Mavens in the U.S. and around the world,

I, like you am staying “put” as my mother would say except for late afternoon walks in an unpopular park, meaning lightly populated. I see 3 or 4 families walking, most often with their dogs and keeping “the distance” during Covid 19.

Photographer, Don Brockmeier’s photo offers us a glimpse of a sandhill crane family doing a wet-meadow walk.

Cranes carry on with their rituals – graze in the corn fields, relax and loiter in the wet meadows, dance and preen, lift up and fly to the Platte River for rest, and then lift off at day break to repeat. I envy the natural order they maintain because I’m currently wishing for any daily routine  other than hand-washing. Seems a lifetime of managing time and prioritizing and setting goals and then all fell apart, and I’m left adrift.

I selected the recipes for the April newsletter because I need to find my moorings now, and baking and serving ham to celebrate spring is a natural order of things for me, and I will hold on to it..

Bake a Glam Ham – Glaze creates the Glam

I am glazing a bone-in, fully-cooked ham to celebrate the migration of the cranes and the green blades of spring .

I buy a fully cooked, bone-in ham for the low-lift and luxurious glaze recipes that follow: I mix glazes to add glamour and flavor to a traditional ham.

In my attempts to buy a ham in late March to publish in the April newsletter, I learned that fully-cooked and bone-in hams show-up in the meat markets and grocery stores in mid-April or several weeks before the Easter celebration rather like PEEPS..

I needed a ham in March in order to write the Buzz Savories ham glaze story for April. I searched the internet and discovered the Amana, Iowa Amana Meat Shop, on-line store. https://www.amanameatshop.com

I placed my order, and in 2 days 2 fully-cooked and bone-in 4 lb. hams arrived at my front door. At the time you are reading this page, hams have arrived in stores so buy one at your local meat market or grocery store.[/vc_column_text][vc_text_separator title=”Recipes for Two Glazes” color=”mulled_wine”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][ultimate_heading main_heading=”Spicy Beer Mustard and Maple Syrup Glaze” heading_tag=”h4″ alignment=”left” main_heading_margin=”margin-bottom:15px;”][/ultimate_heading][vc_single_image image=”15826″ img_size=”medium” add_caption=”yes” alignment=”center” style=”vc_box_outline” border_color=”mulled_wine” image_hovers=”false”][dt_button link=”#!/SBM-maple-syrup-glaze” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1hcnJvdy1jaXJjbGUtZG93biUyMiUzRSUzQyUyRmklM0U=” smooth_scroll=”true”]VIEW RECIPE[/dt_button][/vc_column][vc_column width=”1/2″][ultimate_heading main_heading=”Honey Mustard and Apricot Glaze” heading_tag=”h4″ alignment=”left” main_heading_margin=”margin-bottom:15px;”][/ultimate_heading][vc_single_image image=”15802″ img_size=”medium” add_caption=”yes” alignment=”center” style=”vc_box_outline” border_color=”mulled_wine” image_hovers=”false”][dt_button link=”#!/HM-apricot-glaze” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1hcnJvdy1jaXJjbGUtZG93biUyMiUzRSUzQyUyRmklM0U=” smooth_scroll=”true”]VIEW RECIPE[/dt_button][/vc_column][/vc_row][vc_row type=”vc_default” el_id=”SBM-maple-syrup-glaze”][vc_column][vc_empty_space height=”25px”][vc_column_text]IMPORTANT – The ingredients for glazes below are measured for 4-5 lb. hams. For larger hams, double or triple the ingredients for the glazes.[/vc_column_text][vc_text_separator title=”Spicy Beer Mustard and Maple Syrup Glaze”][vc_column_text]

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Clove-studded Ham with Spicy Beer Mustard and Maple Syrup Glaze

Easy-Lift and Marvelous Flavor

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Equipment

• roasting pan with a rack

What You'll Need:

• 1 4-5 lb. bone-in, fully cooked ham cut-off tough, leather-like skin if it has it, most will not
• 25 cloves

Maple Syrup, Spicy Beer Mustard Glaze

• ¼ cup brown sugar
• ¼ cup maple syrup
• 2 Tb. Spicy Beer Mustard
• ¾ cup water

How To Prepare:

• If a layer of fat surrounds the ham, score with hatch pattern, and press cloves into the squares, I like clove flavor so I placed cloves approximately 1 inch apart on the ham.
  
• If fat has been removed from your ham, stud it with cloves as you wish, no need to score the ham.
  
• Place the ham in a roasting pan with a rack and pour in 3/4 cup water and tent loosely with aluminum foil
• Oven temperature 325 Degrees
• Bake until internal temperature reaches 145 Degrees about 25-30 minutes/lb.
• When ham internal temp. reach 125, begin basting with the glaze and baste every 10 minutes. When internal temperature reaches 135 Degrees, remove the aluminum foil tent. Continue glazing the ham brushing all sides until internal temperature reaches 145 Degrees.
  
• Glaze will be all browned. Remove and allow to rest 20 minutes and carve and serve.
  

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[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]If you too feel adrift, Bake a Glam Ham for your dining pleasure and baking is a mooring behavior.[/vc_column_text][vc_separator color=”mulled_wine” css=”.vc_custom_1585846615366{margin-top: 15px !important;margin-bottom: 25px !important;}”][vc_column_text]

Buy Buzz Savories Mustards online:

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][dt_button link=”https://www.amazon.com/s?k=Buzz+Savories%2C+LLC&ref=bl_dp_s_web_0″ target_blank=”true” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1leHRlcm5hbC1saW5rJTIyJTNFJTNDJTJGaSUzRQ==”]Amazon.com[/dt_button][/vc_column][vc_column width=”1/3″][dt_button link=”https://buynebraska.com/collections/buzz-savories-llc” target_blank=”true” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1leHRlcm5hbC1saW5rJTIyJTNFJTNDJTJGaSUzRQ==”]BuyNebraska.com[/dt_button][/vc_column][vc_column width=”1/3″][dt_button link=”https://www.fromne.com/shop/nebraska-food-items/” target_blank=”true” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1leHRlcm5hbC1saW5rJTIyJTNFJTNDJTJGaSUzRQ==”]FromNE.com[/dt_button][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”mulled_wine” css=”.vc_custom_1585846615366{margin-top: 15px !important;margin-bottom: 25px !important;}”][vc_column_text]

Welcome Earl May Nursery and Garden Center to our elite group of  exceptional  retailers.

Earl May Nursery grows choice bedding plants, landscaping trees and bushes and herbs and plants for every gardener and every landscape.  My experience with Earl May plants tells me that the  plants thrive in my gardens due to strong  root systems and a healthy foundation of nutrients.   Earl May Garden Centers designed an intriguing boutique for the spring season – a Pollinator Boutique.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”15841″ img_size=”medium” alignment=”center” style=”vc_box_border” border_color=”mulled_wine” image_hovers=”false”][/vc_column][vc_column width=”1/2″][vc_single_image image=”15842″ img_size=”medium” alignment=”center” style=”vc_box_border” border_color=”mulled_wine” image_hovers=”false”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Note Buzz Savories mustards and honey are  featured in the Pollinator Boutique.  Buzz Savories honey is available exclusively in the Earl May Garden Centers.

Habitat matters to pollinators, and Earl May Garden Center will fill-in your pollinator plot or show you how to integrate pollinator plants into your  landscape.

Buy your pollinator plants and gardening necessities and delights in Earl May Garden Centers at the following locations:

Visit our Where To Buy page to find more local retailers offering Buzz Savories Mustard.[/vc_column_text][/vc_column][/vc_row]

My view from the back porch at 8 a.m., March 2, 2020,

March  tortures  us  who  live in the wind with hands in the soil.  December, January, and February offer the gleaming, icy wonders of cold.   Snow camouflages  the broken, brown landscape of too much winter in Nebraska.  March melting exposes winter’s  damage and adds its own annoyance – abrupt and senseless variations in temperature, precipitation, wind speed and cloud cover.

We watch the sky because it stages a daily drama often breathtaking in its intent to challenge us.     I’m weary of it by March and anxious for  blue sky and peaceful days in the sun and definitely a change of wardrobe.  I want out of corduroy pants and my stretched-out, faded long sleeves t’s and into linen and sandals.

The “soothing remedy” for me in March needs to be low-lift – simple food preparation – and nourishing and a bit salty and creamy with a crunch.  See The March Cauliflower Mash recipe below:

Taste the Back Alley Bakery chef’s original and savory recipe at the Back Alley Bakery in Hastings, NE where you may also pick-up jars of Spicy Beery Mustard and Buzz Savories Honey Mustard   http://www.backalleybakery.com

My soothing remedy for the “vagaries” of March – The March Cauliflower Mash

 I gather sweet, ripe grapefruit, lemons, oranges and limes and avocados, and peel and slice, plate with avocado slices and spritz a section of fresh lime overall then a grind fresh black pepper.

The March Cauliflower Mash Soup with croutons and a Grapefruit/Orange/Avocado salad – A Feast to deter March Madness!

Cauliflower Mash–Simple eating, low-lift , satisfying soup

I will redeem March for staging the miracle days of the crane and snow geese migration!  The experience of tilting my face to the skies  to watch wave after wave of shining snows on the their journey to the grain cupboards in Central Nebraska  thrills me every spring in Central Nebraska.  The patterns they weave in the sky knit and unravel with no beginnings and no ends.

Come see and hear and marvel at hundreds of thousands of this brilliant white goose crowding the skies of Central Nebraska.  And listen!

 March Drama

Dancers flash and whirl across a stormy stage

Like white feather fans they fold and drop

With a gusty roar,  North wind whirls into the scene

And tosses the shining sky-divers against a purple sky

In the eternal drama between light and dark

The hardy actors slide in the powerful currents,

 Defying winter, each bird rolls, flaps, and touches earth

The  stage empties, and clouds drift in a pale sky

Buy your Buzz Savories mustard at these businesses:

  http://www.amazon.com

GROW Nebraska

http://www.buynebraska.com

Fritzs’ Meat Market

1304 4th Ave, Holdrege, NE 68949
308-995-8121

Oxford Locker at Kearney
105 West 11^th St., Kearney, NE 68847
308-455-3078

Elwood Co-op
304 Smith Ave., Elwood, NE 68937
308-785-2182

H&J Grocery & Beverage
101 N Main St., Eustis, NE 69028
308-486-3251

Rustic & Red
139 8th St., Cozad, NE 69130
308-784-3200

Knowlen & Yates
315 Norris Ave., McCook 69001
308-345-4848

Fareway Meats
3033 S 84th St., Lincoln, NE 68506
402-486-6611

Leon’s Gourmet Grocer
2200 Winthrop Rd., Lincoln, NE 68502
402-488-2307

Gifts & Things
505 West Ave., Holdrege, NE 68949
308-995-4300

See recipes and “comments from the field” at http://www.BuzzSavoriesllc.com

The GROW Nebraska® Foundation helps entrepreneurs get the resources they need to live in Anywhere, NE and make a sustainable living. Since the inception of GROW

Nebraska® in 1998 our vision and mission has never wavered: to create viable economic development through business training, technical assistance, promotion, and access to

markets. We create impactful opportunities for small business owners and entrepreneurs to live in “Anywhere

Buzz Savories benefits from our membership in  GROW Nebraska, and may I introduce the Buzz Savories Mustard Mavens to the GROWNebraska rich and accessible shopping experiences either at the store front in Kearney and/or their handy website http://www.buynebraska.com

I shop for made-in-Nebraska gift items, specialty foods like Buzz Savories Mustard and t-shirts and jewels and the curious and exotic.  Stop in the storefront or visit the GROWNebraska e-commerce site.

Gather Together & Feast

T

We are united by a love for appetizing food.”

Edward Espe Brown

And In light of 2020 and feeling  hope that all beings may be happy, healthy and free from suffering, I suggest we invite friends, family, neighbors, colleagues for a tapas only party.  Tapas on the buffet or the patio or  the campfire or the kitchen table, on the floor, in a box, with a fox.

A sensational tapa arrived in my in-box that I will share with you. Thank you http://www.maille.com for the recipe. and see my riff of Smoked Salmon, Spicy Beer Mustard Crostini.

Ultimate taste

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Smoked Salmon, Spicy Beer Mustard Crostini

Smoked Salmon and Spicy Beer Mustard Crostini happily takes the center piece of the tapas table because it looks colorful, hearty and delicious, and it is! Add a bowl of olives and pickles and call it enough or go for summer sausage, etc. Keep it simple, I think.

Feel free to half or quarter the recipe depending on the number of guests. I make it 2 hours before the guests arrive and serve the crostini at room temperature.

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

What You'll Need:

• 1 baguette sour dough or French slice a fresh baguette in 3/4 inch slices
• 1 lb. smoked salmon
• ¼ cup dill finely chopped
• ¼ cup chives finely chopped
• ¼ cup capers sliced in half
• ¼ cup caviar
• ½ cup mayonnaise
• ½ cup cream cheese
• 1 Tb. Spicy Beer Mustard
• ¼ tsp. salt
• ¼ cup butter or olive oil
• 1 squeeze container sour cream

How To Prepare:

Preparing the crostini

• slice baguette into 3/4 inch slices
  
• spread butter or olive oil on top and bottom of each slice
• heat a heavy stainless steel skillet or black iron skillet to medium heat and toast the crostini on both top and flip to toast the underside, toast to a light caramel color. Watch the process with care because quickly they can get too dark
  
• cool on a sheet pan

Spicy Beer Mustard Sauce

• Combine Spicy Beer Mustard, salt, cream cheese and mayonnaise and mix well
  

Herbal toppings

• select one or all of the toppings: dill, chives, capers, caviar - If you acquire caviar, forget the chives, dill and capers. Let the caviar glow in the spotlight.
  
• finely chop the dill and the chives, keep separate
  
• slice the capers in half
• caviar is sensational but optional

Assembly

• spread the dressing on each crostini
• add generous amount of smoked salmon to each crostini
• top with a squeeze of sour cream or several dots of sour cream
• choose the toppings or toppings you prefer, then top each crostini with either dill, chives, capers, or caviar
  

Fritz’s Meats

Please see one of Central Nebraska’s most popular businesses – Fritz’s Meats in Holdrege, NE, a family owned business.

  Customers travel hundreds of miles to buy Fritz’s meats, fish, poultry, sausages,brats, sauces, Village Piemaker Pies, Spicy Beer Mustard and Buzz Savories Honey Mustard,  and more fine foods.  When Central Nebraska people gather, they usually  begin their planning at Fritz’s

Thank all of you for reading and commenting and placing Buzz Savories mustards on your condiment shelf.  I appreciate you and feel loads of gratitude for the challenge that starting a food business offers me and for the pleasure of communicating with many of you, Mustard Mavens.

I will be away from the newsletter site for most of January to launch a new product – Buzz Savories Honey!  And write a USDA grant to better tell the story and perfect “HA” – I mean develop a credible business plan!

See and hear from you in 2020.  Betty Anne