And a Partridge in a ... Mustard Field

When Doug Partridge went to grad school (University of Michigan) to study ecology, he ended up looking at the invasive characteristics of the mustard family (the domesticated ones include broccoli, cauliflower, kale, cabbage, collard greens and radishes). He studied the history and uses of mustard seeds in cuisines around the world. And he became interested in how you might turn ground mustard seeds into the ubiquitous condiment without cooking it.

“It’s all about soaking mustard seeds for a period of time in different liquids and then flavoring it with salt or sweeteners,” he says. For French-style, it’s often white wine and tarragon; for German-style, it’s coarse grain, with lots of spice. And, when the seeds are aged at a low pH and with certain acidic conditions, it assures any pathogens are properly destroyed without the addition of heat.

After several years of working on small batches, Partridge and his wife/co-owner Langley Partridge debuted Birdy’s Mustard in August 2022, and the product is already marketed around Rhode Island and across the country. Birdy’s comes in three styles: French/Dijon (smooth); German (coarse); and Spicy American Yellow, which Partridge likens to the mustard he grew up with. “My family eats the yellow more than the others,” he admits.

Available by mail and at specialty markets around the state. For more, including store finder information, visit BirdysProvisions.com.