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Spring Garlic
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Are you tired of waiting for traditional garlic to cure before using it in your cooking? Well, wait no more! We now offer fresh
spring garlic. This unique and versatile ingredient is perfect for adding a juicy, smooth taste to any dish.
Harvest spring garlic before the bulbs have fully formed, making it milder in flavor than mature garlic. Add it to your dishes
without worrying about that robust and sometimes overpowering taste of traditional garlic. But don't let that fool you. It still
packs a punch of flavor.
The bulb of spring garlic is edible, and the green stalks and leaves are too! These add a unique and delicious flavor to any dish,
whether a salad or a soup. The texture is buttery and tender, with the sweetness of slow-roasted garlic without the wait.
Did you miss your fall planting of garlic? Spring Garlic is an option for you. Say goodbye to the long curing time and hello to
fresh flavor. Order your spring garlic now and elevate your cooking to the next level. We guarantee you will be satisfied.
Thank you for choosing Baker Creek Heirloom Seeds.
Happy Gardening,
JB
P.S. Take advantage of this unique and delicious ingredient! Supplies are limited, so order now before it's all gone!
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Susanville (6 bulbs)
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Lorz (6 bulbs)
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SPRING GARLIC ON YOUR TABLE
These are just a few ideas to get you started, but the possibilities are endless with spring garlic. Feel free to experiment and
come up with your unique creations and share them with us on social media.
Spring Garlic and Lemon Pasta:
* 8 ounces pasta of your choice
* 2 tablespoons olive oil
* 4 cloves minced spring garlic
* Zest of 1 lemon
* Juice of 2 lemons
* Vegan protein (such as marinated tofu or tempeh)
* Vegan parmesan cheese for garnish(optional)
Cook 8 ounces of pasta per package instructions, reserving 1 cup of pasta water.
While the pasta cooks, in a separate pan, sauté 4 cloves of minced spring garlic in 2 tablespoons of olive oil until fragrant.
Add the zest of 1 lemon and the juice of 2 lemons, and your choice of vegan protein (such as marinated tofu or tempeh). Toss to
combine.
Drain the pasta and add it to the pan with the garlic and lemon mixture. Add a little bit of the reserved pasta water if needed,
and toss until everything is well combined and heated through.
Serve with a sprinkle of vegan parmesan cheese, if desired.
Spring Garlic Pesto:
* 2 cups packed spring garlic leaves
* 1 cup basil
* 1/2 cup vegan parmesan cheese
* 1/4 cup pine nuts
* 1/2 cup olive oil
In a food processor, blend 2 cups of packed spring garlic leaves, 1 cup of basil, 1/2 cup of vegan parmesan cheese, 1/4 cup of
pine nuts, and 1/2 cup of olive oil.
Pulse until well combined and smooth, scraping down the sides as needed.
Use it as a spread on sandwiches, toss it with pasta, or even as a dipping sauce.
Spring Garlic Soup:
* 2 tablespoons vegan butter
* 1 onion, chopped
* 4 cloves minced garlic
* 2 cups chopped spring garlic leaves
* 4 cups vegetable broth
* 2 potatoes, diced
* 1 cup coconut cream
* Salt and pepper to taste
In a large pot, sauté 1 chopped onion, 4 cloves of minced garlic, and 2 cups of chopped spring garlic leaves in 2 tablespoons of
vegan butter until softened.
Add 4 cups vegetable broth, 2 diced potatoes, and 1 cup coconut cream. Simmer until the potatoes are cooked through.
Puree the soup using an immersion blender or transfer it to a blender, and blend until smooth. Add salt and pepper to taste.
Please note that these are approximate measurements; you can adjust the quantities to your taste and add or change ingredients to
your preference.
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