Just about time to dig horseradish and process it. We usually get 42-48 ounces. Most is given away to friends and family. We do the traditional grind, add heavy cream, mustard, vinegar and black pepper. For our Christmas prime rib, we also make up some with sour cream, kinda like Arby's Horsey Sauce, but MUCH better.
Note: processing horseradish in the kitchen makes peeling onions seem pleasant. We do as much as possible outside.