Savor the Flavor of Maggie’s Mustards
Story and photo by Deborah Jeanne Sergeant
In 2008, retirees Jim and Maggie Brewer of Canandaigua founded The Mustard Seed ‘N’ More to support local and international charities.
Maggie started with a base of French’s mustard and a beloved family recipe. Customer demand expanded the line: sweet, tangy, honey brown; creamy or chunky garlic; wasabi; and nine pepper mustards, ranging from mild to habañero ghost. Using natural growing methods, Jim raises the garlic, horseradish and 16 peppers varieties as ingredients for the Maggie’s Mustards.
Maggie obtains USDA approval for new recipes and FDA agents inspect her commercial kitchen. For production, Maggie hot packs the finished product in sterile jars.
“It’s a lot of stuff to do, but I know what I’m doing,” she says. “I can really crank the mustard out.”
In addition to festivals, Maggie’s Mustards sell online and at locations including The Outdoor Store and Polimeni’s Restaurant in Bloomfield; The Cornerstone Market in Honeoye; Chit Chat Café and Finger Lakes Food Cart in Victor; American Made, the New York Wine and Culinary Center, Heron Hill Tasting Room and LaFayette Restaurant in Canandaigua; Red Bird Market in Fairport; Woodbury Vineyard, Inc. in Fredonia; Zarpentine Farms in Hilton; Rennoldson Market, Arbor Hill and Artizanns in Naples; Red Jacket Orchards in Geneva; Oak Hill Bulk Foods in Penn Yan; and Helluva Good Country Store in Sodus.
Wayne County resident Deborah Jeanne Sergeant has been freelance writing since 2000. Her book, The Big, Fat Answer: Lifelong Weight Management for Good Health, is available in paperback or e-book. Visit her online at skilledquill.net.