Its time to start thinking Spring and get those seeds started for your garden! We have all the Seed Saver favorites from years past as well as some excellent new seeds to try. Seed Savers specializes in heirloom, untreated, non-hybrid, non-GMO, and open pollinated seeds. We have expanded the selection of Seed Saver's pepper and tomato seeds, with as many organic options as possible, for gardeners to start now. Starting tomatoes and peppers indoors now will give you nice strong plants to put in the ground come late April or early May.
We have also added some prairie flowers to the seed mix to encourage all those necessary pollinators to visit your garden. We have purple cone flower, butterfly weed, bee feed flower mix, and bee friend seeds to feed the pollinators. We also have edible flower seeds: black velvet nasturtium, ladybird nasturtium, and four different kinds of sunflowers.
So draw up those garden plans and stop on in to pick up your seeds today!
Royal® Jasmine and Arborio Rice
Two great new varieties of rice have arrived at YRGC: Royal® Arborio Rice and Royal® Jasmine Rice. Now you can make your favorite recipes or give these new ones a try!
Grown for centuries in the mountain highlands of Thailand, this wonderfully aromatic rice was aptly named after the sweet-smelling Jasmine flower of Southeast Asia. Royal® Jasmine Rice bares the prestigious seal of “Thai Hom Mali,” which means it is unparalleled in excellence. The shining star of so many Asian dishes, this prime-quality grain is soft, white, fluffy, with a “melt in your mouth” flavor, and a legendary fragrance that’s sure to bring everyone to the table.
Cilantro Lime Rice
- 1 tablespoon butter
- juice of 2 limes
- 1/2 tsp Kosher salt
- 1 cup Royal Jasmine Rice
- 2 cups water
- 1 tablespoon fresh cilantro, chopped
- In a large saucepan over low heat, melt butter.
- Add juice from one lime, salt and rice. Stir for one minute.
- Add water and bring to a boil.
- Once boiled, cover and reduce to a simmer, cooking over low heat until rice is tender (for about 20 minutes).
- Fold in cilantro, garnish with more lime juice and serve.
Named after the town of Arborio, located in the fertile Po River Valley of northern Italy, this beautifully translucent short-grain rice is the shining star of risotto, one of the great classic dishes of the Mediterranean. Arborio rice has a characteristically rich and creamy consistency, as well as the unique ability to fully absorb the flavors of whatever it is cooked with. Whether it’s made simply with broth, wine, butter and onion—or with any number of other ingredients—this rice makes a delicious side dish or an impressive main course.
Butternut Squash Risotto
- 1 cup Royal Arborio Rice
- 1 medium white onion
- 2 cloves of garlic
- 6-8 oz butternut squash, cut into 1-inch chunks
- 3-5 sage leaves
- 1/2 cup red or white wine or dry vermouth (optional)
- 1 quart chicken stock
- 2 tablespoons olive oil
- 1 1/2 tablespoons butter
- Parmesan rind (optional)
- 2-3 tablespoons freshly grated Parmesan cheese or your favorite hard cheese
- Measure out the rice but do NOT wash it. You will require its starch for a creamy risotto.
- Chop the onion fine and mince the garlic. Peel and cut the squash into 1-inch chunks or use pre-cut squash. Rinse and set aside. Julienne the sage leaves.
- In one pot, start warming the chicken stock. Do not let it come to a boil. It should just stay warm.
- In another pot, heat oil and butter over low heat. Increase the heat to medium-high and sauté the onion and garlic until aromatic, 1-2 minutes. Add the squash and sauté 2-3 minutes to soften it. If you have leftover Parmesan rind, throw it into the pot now. It will melt into the dish over the cooking process.
- Stir in the Arborio rice so that it is coated with the oil, butter and onion. Raise the heat to high and add the wine or vermouth, stirring often. When the liquid has been absorbed, add 1 ladleful of stock to the pot and continue stirring the rice over high heat. As the rice cooks and absorbs liquid, keep adding more to the pot, one ladle at a time. Occasionally scrape up the bottom of the pan to make sure nothing is sticking or burning.
- The constant stirring and addition of a hot liquid help the rice to cook. As it cooks, turn down the heat so it does not burn. When it is tender, turn off the heat and mix in 2 tablespoons of Parmesan and the sage leaves.
- Serve hot in individual bowls topped with more Parmesan and a sage leave. Serve a full-bodied red wine with the risotto and that is all you will need!