D. brought me some of his horseradish mustard the other day -- it's slightly sweet with a real nice kick. I tried it with some sauerkraut braised in a bit of stock with a seared fresh kielbasa. Not quite a choucroute garnie, but with two quite small roasted potatoes it was the perfect winter lunch. I still have about a quart of sauerkraut and maybe a bit less of sauerrüben that I ought to consume by spring.
Just about the only vegetable left in markets at this time of the year from New England (these from Vermont, actually), these back radishes that I found are really wonderful. They're crisp and pungent without any harshness of a red radish. With some dashi (Japanese style stock of bonito and kelp) on hand, all you really need for a fantatic soup is some noodles (buckwheat here), carrots, the aforementioned black radishes and some seasonings like tamari or a bit of mirin. South River's miso tamari is especially good. (And another incredible product made just a few miles away). I wouldn't cook either the carrots or the radishes, just slice them paper-thin.