“Monastery Mustard,” report the Benedictine Sisters of Queen of Angels Monastery in Mt. Angel, Oregon of their community’s product, “again won silver in the prestigious Worldwide Mustard Competition with our superb Glorious Garlic flavor. This is the second time in three years that Glorious Garlic was awarded the Silver Medal in the Garlic Mustard category at the competition, which is a part of the 15th Annual Napa Valley Mustard Festival. Over 400 mustards from seven countries entered the competition.”
While Sister Terry Hall, O.S.B., mustard chef and coordinator, has been making the mustard for years, the product was just introduced to the public in the summer of 2005. “Two new mustard flavors have been added in the past year. Orange Cranberry is going to be a seasonal product that will be available during the late fall and winter. . . . Jubilant Blueberry, which was introduced in 2006 for the Sisters' 125th anniversary celebration, will also become a seasonal mustard, available during the late summer and early fall.
“The standard flavors—Divinely Original (horseradish), Glorious Garlic, Heavenly Honey, Angelic Honey Garlic, Hallelujah Jalapeno, and Devoutly Dill—remain available year-round online.”