Bitterroot Sweet Zucchini Relish (& Beet Salad Recipe)

We may be transplants to Montana, but it hasn’t taken long for us to take pride in all things Made in Montana!  That is because Montanans are a winning combination of both hard working and extremely creative.  

Mary Ippisch is no exception.  Like many Montanans, her yearly harvest became a family tradition; not satisfied with freezer-burnt zucchini she transformed her fresh harvest into a delicacy-in-a-jar, sweet zucchini relish!  What started out as kids eating it by the spoonful turned into gifts for other friends and family; and now?  She’s in business!

Jar and Bowl
We (as a family) love Bitterroot Sweet Zucchini Relish, and so I was very excited to speak to Mary.  I asked her a few questions about her journey from home canner to business woman.

Where did this recipe come from?  Do you ever can anything else?
My sister gave me the original recipe almost 30 years ago and she got it from a friend.  Over the years I have modified it quite a bit.  I have been canning this recipe and jams and other fruits for about 30 years.  

So do you water-bath can or pressure-can your zucchini?
I prefer the water-bath canner even though I hear that the newer pressure canners are much safer!

All American Pressure CannersI know that this started out as a way to preserve your own harvest, but now that you are in production, where does the produce come from?
I purchase my produce during peak season from local growers and when I can’t get it from them, then I go to my local grocer and he gets the produce from his suppliers.  I prefer to buy locally when I can.

Close-up of the Bitteroot Sweet Relish
Tell me about your journey from home-canner to commercial production.  What’s your story? And do you actually still do all of the canning?
Over the years my family and friends have always enjoyed receiving the relish.  A couple of years ago, my sons encouraged me to market my product.  So I started the process with getting licensed, product analysis, becoming a food manufacturer, label designing, etc.  The batching up process was interesting.  My oldest son helped me with the calculations.  He is a culinary graduate, so he knows food and how to increase or decrease.  Yes, I do all the processing myself with help from friends and family.  It has been an exciting year for me and my new business.

Bitterroot Sweet Zucchini RelishThe label on your jar is as “gourmet” as the product itself!  How did you arrive at the product name and label?
I wanted the label to be interesting and colorful.  I came up with the idea of the state flower “Bitterroot” and its origin/legend*, hence the story.  I wanted the colors to be something that would stand out on the shelf (and it does), not just the usual green and yellow pickle colors you see with the other brands.

What advice would you give to someone who knows they have a good product?
I knew the relish was good, but had no idea that it would take off like it has.  I believe if you have a passion for something and you want to market your product or idea, you shouldn’t let anyone get in the way of your dreams.  I surround myself with positive people that share my passion.  This motivates me to continue doing what I want to do in spite of the economy, government regulations and anything else that might seem to get in the way.  Most people run into issues and problems and quit.  I say have some tenacity and get through the problems.  I consider problems to be a challenge.  It is so surreal to go into the grocery store and see “Your” product/hard work sitting on the shelf, and it’s even more of a thrill to see someone purchase your product.  I am currently working on other products, hopefully for next year.

I have found your relish to be very versatile—it is great tartar sauce and I’ve created a Cold Beet Salad recipe with it. It’s also delicious on its own.
Yes, it is—and you ought to try it in barbeque sauce!

Mary’s relish, Bitterroot Sweet Zucchini Relish, is beginning to take off in the local Montana market.  For now, it’s not available everywhere, but you could request it at your local store–we sure did!

*There is a story from the Native Americans that the sun heard a mother crying because her baby was starving.  The sun turned the woman’s tears into the “Bitterroot” (Lewisia rediviva) so that her family would always have food.  It’s a beautiful wildflower with several edible parts.

 

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Relish-Beet Salad

Relish-Beet Salad

First, let me say that beets are (used to be?) my least-favorite vegetable.  My family loves them and so I’m learning to cook with them.  I started with a basic recipe, and modified it to meet the average person’s time constraints and pantry supplies.  The result was amazing!  I absolutely loved the flavor, color, and presentation! 

•    4 beets
•    4 potatoes
•    4 carrots
•    1 ½ cup of Bitterroot Sweet Zucchini Relish (to taste)
•    ¼ cup olive oil
•    4 tablespoons apple cider vinegar
•    salt to taste
•    1 teaspoon of dill (to taste)
•    3 green onions, chopped

     1.    To retain the maximum color of the carrots and potatoes, boil them separately from the beets.  If you don’t care, save a pot (the carrots are still orange). Quarter and boil all of the vegetables for approximately ½ hour.
      2.    When the vegetables have cooled, dice them into cubes.  
      3.    In a separate bowl, combine the relish, olive oil, vinegar, salt, and dill.
      4.    Coat the vegetables with the dressing, and then add the green onions.  Toss lightly.
      5.    Thoroughly chill before serving.  

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