The horseradish harvest is a sure sign of spring at Schmitt’s Farm in Riverhead.
Though the family has grown the root for more than a century, fourth-generation farmer Matt Schmitt began selling jars of the fiery condiment around 2010.
Since then, it’s become the farm stand’s claim to fame, with a spike in sales as Passover and Easter approach. They’ve also expanded to some different flavors, including barbecue, beet, hot pepper and even cranberry.
Spend a minute with us getting a look at how it’s made and visit the farm stand, which is open year round, at 3355 Sound Avenue in Riverhead.