We are a small, full-service Green Grocer in the heart of Historic Cumberland on Vancouver Island. We carry a wide variety of wholesome products with a focus on locally grown and manufactured food. We have everything you need, all at competitive prices.

Check out this "Mompreneurs" episode about the store, and about owner Tina Willard-Stepan and her family.
Thanks to Big Tree Video!

We carry a fantastic assortment of:

• Fresh Produce
• Local, natural meat and seafood
• Dry and bulk goods
• Dairy
• Baked goods
• Canned goods
• Baby care
• Body care products, including refillables!
• Household products
• Small supplement department
• Full Botanical Dispensary now available

 

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We are committeed to reducing the ecological footprint created by food consumption. We do this by providing a place for Cumberland residents to shop without having to leave their community. We do this also by supporting local growers and food manufacturers. We purchase our products from as small a radius as possible.

We are proud to be the first food retailer in the Comox Valley to be plastic bag free -- including no plastic produce bags. No worries about being stuck -- we have boxes, paper bags, and even re-usable 'loaner' bags for regular customers -- simply bring it back on your next visit.

We recycle, donate or compost 95% of all the waste produced by the store, generating less than 1/2 of a standard garbage bag of waste each week.

All of our interior furnishings and equipment are re-used, re-furbished, or made from locally, sustainably harvested wood, and created by local artists and carpenters.

Seeds now boasts a World Community Film Library. Where films related to global development issues can be borrowed at no cost. Membership to the library is only $10/year.  All proceeds go to World Community.  For a full listing of films  available for loan, please see http://www.wcdes.ca/our-library.

 

Local businesses produce more income and jobs for local communities than big box stores do. Local businesses are more likely to utilize local ads, banks, and other services. Supporting local businesses preserves the economic diversity of our communities and the unique character of our neighbourhoods.

 

 

According to the LifeCycles Project, one kg of grapes can travel 10,408km to reach our homes in the Comox Valley, and cause 1.4kg of greenhouse gas emissions. Buying a hybrid car and recycling is one thing, but if you want to make a real impact on global warming, we invite you to look at what you eat and where it comes from.

Fresh, locally grown food is more nutritious and it tastes better. It supports local farm families and builds community. By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, and that future generations will have access to nourishing, flavourful, and abundant food. And did we mention that there is just something special about meeting the folks who grow your food?

Seeds thanks the following local food producers and farms for helping us to maintain a fantastic and delicious year-round inventory of beautiful, local food:

 

Abuelo's Tortillas Acropolis Kuzina Applelane Orchards Big D's Honey Bite Size Specialty Foods Bomba Bliss Cardboard House Bakery Comox Valley Bakehouse Comox Valley Flower Mart Cumberland Village Daksha' Gourmet Spices DeeKayTee Ranch Denman Bakery Denman Island Chocolates Dutchman Island Gold Honey Eatmore Sprouts Estevan Tuna Freedom Farm Gathering Place Goldas Fine Foods Grains Bakery Harmonic Arts Heavenly Goodies Home Grown Living Foods Hornby Island Energy Balls Innisfree Farm Island Bison

Island Farms Karma Coffee La Boulange Little Qualicum Cheeseworks Made with Love Maple Leaf Spices Meadowvale Farms Metropolitan Chef Mountain Ash Farms Mountain View Farms Natural Pastures Cheese Company Nature's Way Farm Norgale Fishing Pattison Farms Peaks Coffee Portofino Bakery Prontissima Pasta Royston Roasting Company Soap-a-potamus Sointula Wild Seafood Stoncroft Farms Thai Sauce Company Tannadice Farms The Great Escape Tsolum Farm Udder Guys Ice Cream

 

 

Seeds is owned and operated by Tina and Jim Willard-Stepan. They are the very enthusiastic (and exhausted) parents of two young children who are frequently seen helping and playing around the store. Young families are always welcome, and Seeds boasts a small play area for little customers while their parents enjoy a relaxed shopping experience.

 

Posted by: Christina -- 14-Mar-13

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Posted by: Christina -- 17-Oct-12

It's that time of year again -  time for eating for warm soups and stews.  What better accompaniment than a homemade hot-out-of-the oven scone?  Try these -- you won't even notice that they are a gluten-free substitute for that lovely comfort food....

Gluten-Free Cheese Scones

Preheat oven to 425 degrees (this is one of the tricks to really good scones – cook on high heat!)

• 2 cups all purpose gluten-free flour (I used Bob's Red Mill)
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp xanthum gum (available at health food stores – and Seeds!)

Mix dry ingredients in a large bowl, and then cut in (with pastry cutter):

• 6 Tbsp of cold butter (until it's pretty fine)
• Add 1/2 cup grated sharp cheddar cheese

In a separate bowl, mix together

• 3/4 cup plain yogurt
• 1 egg

Add wet ingredients to dry.  Stir until the mixture starts to hold together.  It will be sticky -- that's okay.  Do not over mix.  Place the dough on a large baking sheet and push into a round, flat disk, about 1 inch high.  Cut like a pizza into eight pieces.  Arrange pieces about an inch apart.  Bake for 10-12 minutes or until golden brown on edges and toothpick inserted into centre comes out clean.

Serve warm with melted butter.  Mmmmmmmm

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Posted by: Christina -- 3-Jul-12

Seeds put the word out and received many wonderful submissions for our Summer Salad Dressing Contest.  Thank you to all who submitted (they were yummy)  And the winner is....... Marussia Nesling of Zen Zero.  She has won a $10 gift certificate, as well as a tub of fresh-picked local lettuce mix.  And here is the recipe for you to try – thank you so much for sharing!

Zen Zero's Living Caesar Salad Dressing Recipe

• 1/2 cup sunflower oil
• 1/4 cup raw cashews 3/4 cup water
• 1/4 cup lemon juice
• 2 Tbsp Apple cider vinegar
• 2 Tbsp Nutritional Yeast
• 2 tsp Agave syrup
• 1 1/2 tsp salt
• 1 tsp Tamari soy sauce
• 1 tsp mustard powder
• 1 tsp onion powder
• 1 tsp black pepper
• 6 medium cloves garlic (or 4 large or 8 small)
• 1/2 cup boiling water
• 1/2 Tbsp agar powder

Blend all ingredients except boiling water and agar in high speed blender until super smooth. Turn off but leave dressing in blender.   In a bowl, whisk together agar and boiling water until agar is dissolved.  Turn blender back on and pour the agar mixture into the blender.  Blend another 30 seconds.  Voila!  Dressing is ready to devour!  Serve with Romaine, bell pepper, red onion and avocado.  Yum!

P.S. The reason they use agar is because it thickens the dressing so nicely and makes it super creamy.  Also, it means they use less cashews so it's not so heavy.  If you can't find agar, you can just add another 1/2 cup of cashews.

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Posted by: Christina -- 4-Jun-12

It only happens once a year, but rhubarb is one of our favourites.  An old friend shared this recipe with us and it sounded like a wonderful way to enjoy this vegetable (that's right – it is technically a vegetable!).  There many health benefits to rhubarb (high in fiber, vitamin C and polyphenols, to name a few) which are actually enhanced by baking it.  Any fruit could be used for this recipe, so save it as the berry season approaches…..

RHUBARB -  STRAWBERRY ROLLS

(Fresh fruit rolled up in a biscuit dough and baked in syrup)

Syrup

• 2 cups water
• 1 cup sugar of choice

Dough

• 2 3/4 cups all purpose flour
• 4 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 2/3 cup shortening
• 1 cup milk
• 2 cups rhubarb, cut in 1/2" pieces
• 1 cup sliced fresh strawberries
• 1/3 cup sugar (again – you can play with adjusting and substituting sweeteners here)
• 1/2 tsp. cinnamon
• 1 tbsp. butter

Combine water and sugar in 9" x 13"  pan and place over low heat until sugar is dissolved. Remove from heat and let stand.

Mix together all dry ingredients except sugar; stir well to blend.  Cut in shortening with pastry blender until mixture resembles coarse meal.

Add milk all at once and stir with fork until all ingredients are moistened.  Turn out on lightly floured surface and knead gently about 20 times. Roll dough out onto 10" x 12" rectangle.  Spread evenly with rhubarb and strawberries. Sprinkle with sugar and cinnamon and dot with butter.  Roll up lengthwise and seal edge. Cut into twelve 1" slices. Place cut-side down in pan containing syrup mixture. Bake at 450F. for 25-30 minutes. Serve warm (maybe with whipping cream!)

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Posted by: Christina -- 10-May-12

May is Celiac awareness month - we've been having fun giving things away, sharing recipes and serving up yummy samples of food. In that spirit we want to pass on this great flatbread recipe from Dasksha's Gourmet Spices:

Poora (Spicy Crepes)

• 1/2 cup chickpea flour
• 2 cups brown rice flour
• 1/2 tsp turmeric
• 1 tsp minced green chillies (serrano)
• 2 tbsp cilantro, finely chopped
• 2 tsp salt
• 3 cups water
• corn oil, for cooking

In a large bowl, mix together chickpea flour, rice flour, turmeric, green chillies, cilantro, salt and water. Cover and let mixture sit for an hour in a cool place. Heat non-stick pan over medium-high heat. Brush oil on pan. Pour mixture, using a ladle, into pan, spreading evenly by twisting the pan. Cook poora on one side until golden brown. Flip over and brush oil around the outside edge of the pan. Cook until golden brown. Remove and pile on a plate.

Repeat until mixture is used up.

Serve with curries or enjoy as a snack.

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Posted by: Christina -- 11-Apr-12

As the weather warms,  we have the inclination to eat more raw foods and salads again, so we thought we'd share a super simple, yummy and VERY  nutritious salad dressing courtesy of Sequel Naturals and their wonderful Vega Antioxidant Oil Blend:

Vega Antioxidant Oil Blend

• 4 Tbsp Vega Antioxidant EFA Oil Blend (you can use any of your favourite oils here, but this one packs a really nutritious punch)
• 2 Tbsp agave nectar (or maple syrup)
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• Salt and pepper to taste. 

Whisk together until combined.  This makes enough to serve four.

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Posted by: Christina -- 25-Jan-12

A friend gave me this recipe just before Christmas and it's so yummy that I actually made some to put out in lieu of Christmas baking and they were a real hit.  They have amazing health properties (antioxidants, hormone balancing, all of the good oils, etc.) and I thought that now would be a great time to share, with many of us wanting to eat better in the New Year.  My kids even love them – the sweet and salty combo is irresistible.

Maca Coconut Rolls

4 cups shredded coconut
1/2 cup pecans
12 Medjool dates
1/4 cup agave
1 Tbsp Raw cacao powder
1/4 tsp vanilla
1 Tbsp Maca Root Powder (available at health food stores)
1/2 tsp coarse ground sea salt

Process Pecans and shredded coconut first in the food processor until pretty fine.  Process remaining ingredients and then mix together with coconut mixture.  Pack into small balls ( I use the ice cream scoop for even portions - two balls per scoop)

 

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Posted by: Christina -- 03-Jan-12

Making a Perfect Soup
What could be more soothing than something simmering on the stove and filling the air with the fragrant smells of vegetables?  It's hard to top homemade soup -- practically the definition of comfort, the meaning of love.  Soup crosses every culture and every time period -- Italy, Japan, China, Africa -- everywhere – almost all cultures, and every time period have had some form of soup.

Here are some tips to help you make the perfect soup:

Make your own stock if you can
For bone broth start with a pile of bones, an onion, two carrots, and two stalks of celery. For vegetable broth start with an onion, two carrots, and two stalks of celery. Sauté the veggies until browned and almost sticking to the bottom of the pan.  When you add the water, be sure to scrape these 'brownings' into the liquid.  (I saw this on a cooking show once as the key to a tasty broths and I have not looked back.) This basic formula provides the base for your soup stock. From here you can customize with seasonings and other yummy things to make it your own.

For a creamy soup, try one of these techniques:
Make a rue – this is fat cooked with flour and then used a thickener when liquid is added.  (There are lots of good clear instructions for making rue on the internet.)
Add pasta or polenta (the starch thickens it.)
Cream a cup of water with a cup of raw cashews in blender and add to soup as your 'cream'
Simply blend the soup (or a portion of it) after it finishes cooking

One final tip – Put the love in it.  We have a theory that you can infuse the taste of your cooking with your love.  It's worth a try (at the very least you'll feel happy while you're making it!)

Here is one of our favourite soup recipes – we've posted it before, but it's worth repeating…..

Pumpkin, Pear Soup with Cashew and Ginger

2 tsp butter
2 leeks, sliced
1 red onion, diced
4 cloves garlic, minced
4 of each carrots and parsnips, sliced
4 Tbsp fresh ginger, minced
2 ripe pears, diced
1 tsp dried oregano
½ cup dry white wine
14-oz can of pumpkin purée, or equivalent in fresh, cooked pumpkin
12 oz raw cashews
6 cups stock
Juice of two oranges
1 tsp lemon juice
4 Tbsp maple syrup
Dash of chili sauce or Tabasco
3 tsp salt, or to taste
Dash of Worschester sauce to taste

The above, like most recipes is just a guideline.  Improvisation is encouraged!

Melt the butter in a heavy bottom stock pot.  Add sliced veggies, ginger and pear.  Cook until tender.  Add oregano, cashews, wine and pumpkin, stirring well.  Stir in broth and simmer until all is tender.  Remove from pot in stages into the blender to puree.   Put back into pot.  Stir in remaining ingredients.  Do not boil at this point.  This is even better leftover, as the flavours really 'marry'.

 

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Posted by: Christina -- 21-Dec-11

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Posted by: Christina -- 21-Sep-11

It's  Fall for sure, and nothing says comfort like homemade soup…..here is one that integrates the best of Fall Harvest – nice sweet apples and fresh-picked Red Kuri Squash.  The keys to it being really yummy are that the apple is a super sweet one, and the roasting of the squash before putting it into the soup…..

Creamy Red Kuri, Apple and Cinnamon Soup

• 1 large red Kuri Squash
• 3 Tbsp olive oil
• 1 quart vegetable stock
• 1 medium yellow onion, diced
• 1 sweet apple, peeled, cored and diced
• 1 tsp ground cinnamon
• 1 tsp salt
• Pinch cayenne pepper
• 1/2 tsp freshly ground black pepper

Cut squash into chunks, brush with a little olive oil, and roast at 400 degrees until tender (about 20-30 minutes).  Scoop flesh from skin and set aside.  Heat remaining olive oil in a soup pot and sauté onion until it begins to brown.  Add the apple, cinnamon, cayenne, and a dash of salt.  Sauté until the apples are soft and lightly browned. Add broth, making sure to scrape any 'brownings' from the bottom of the pan into the liquid.  Mix in squash.  In batches, if necessary, put soup into  a blender. Puree until smooth.  Taste and season with salt. Serve hot with a few grinds of black pepper.

Mmmmmm…comfort.

 

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Posted by: Christina -- 12-Jul-11

Tomatoes are starting to appear at a more reasonable price for the season, and may even be ready in your greenhouse if you started them early enough this year.  Here is our favourite fresh salsa recipe. 

Very fresh and authentic tasting and VERY  easy!

Easy fresh salsa

• 4 cups fresh chopped ripe tomatoes
• 1/2 cup fresh cilantro, chopped
• 1/2 medium red onion, finely diced
• 1/4 cup fresh lemon or lime juice
• 1 clove minced garlic (optional)
• 1 jalapeño pepper, finely diced (optional) 

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Posted by: Christina -- 16-Jun-11

Morels!

It's hard to believe we can get wild crafted mushrooms this time of year, but it's been so wet!  Today we received a fresh batch of Morels, picked near Williams Lake by our resident mushroom picker extraordinaire, Alberta Pozzolo.  They were even 'eco-harvested', as the trip there was done in his van that runs on veggie oil.  Very cool.  And thanks to him also for sharing this recipe for preparing them!

Sauteed Morels in Cream Sauce
serves 4 people as a side dish to meats and fish.

• 300g fresh morels, rinsed and cut into loonie size pieces
• 1/2 onion diced
• 250ml whipping cream
• 1/4 white wine (optional)
• 1/3 cup butter

Sautee onions in butter at medium heat till golden, add white wine and once reduced add morels and cook for 3 minutes, add cream and allow time to thicken as cream evaporates. Finish with fresh ground pepper and sea salt.

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Posted by: Christina -- 01-Jun-11

Here is the last of our June Spring Cleaning recipes -- we've posted this one before, but it really is worth repeating -- we use this to clean just about everything at the store and at home -- it really does work, and is very inexpensive.

ALL PURPOSE CLEANER

Ingredients:

• Dr. Bronners Liquid Soap
• white vinegar
• borax
• water

In 16 oz. spray bottle mix 2 Tbsp of vinegar with 1 tsp borax. Fill rest of bottle with very hot water. Shake until borax is dissolved. Add 1/4 cup liquid soap last.
You can add essential oils if you like – tea tree oil or a mix of tea tree and lavender oils will make the spray and antiseptic spray.

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Posted by: Christina -- 01-Jun-11

Here is the third of our four week Spring Cleaning recipe series – a super effective, eco-friendly (and really cheap) way to clean and sanitize your kitchen sink.

 Basic Sink Cleanser

• 1/4 cup Baking Soda
• 1/2 cup vinegar
• 3 drops lavender essential oil

Combine ingredients.  Rinse sink with hot water.  Pour cleanser into sink and wipe with sponge or cloth.  Rinse again.

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Posted by: Christina -- 27-May-11

More Spring Cleaning -  here is another inexpensive and effective eco-cleaning recipe:

 Citrus Floor Cleaner

• 1 Gallon hot water
• 2 Tbsp Dr. Bronners Liquid castile soap
• 15 drops sweet orange essential oil
• 1/4 cup lemon juice

Mix into a bucket and mop (no need to rinse).  It makes the house smell clean, fresh and delicious – forget about that Mr. Clean Guy.  Then congratulate yourself on a job well-done by making yourself a Mojito and putting your feet up :).

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Posted by: Christina -- 18-May-11

Spring Cleaning

Ah – it's time to open the windows, air out the house, and do that big, deep cleaning that is almost instinctive during the first weeks of Spring.

We're spending the next four weeks talking about cheaper, healthier ways for you to go about your Spring Cleaning, and so will be sharing a recipe each week…..here is the first, and my personal favourite.  It really is the best tub cleanser I've used.  It costs just pennies each time you clean, and is completely safe for both the environment and your  children's' bottoms!

 

Best Tub Cleanser Ever

• Dampen tub all over
• Sprinkle with up to 1/2 cup of Borax
• Squirt with up to 1/8  cup of Dr. Bronners liquid castile soap of choice (tea tree or lavender with have an antiseptic effect)

Quantities depend on how dirty the tub is to start out with, but you really don't need too much.  Scrub with sponge or scrub brush.  (Soap and borax will make a paste).  Rinse.  Sparkling clean!!

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Posted by: Christina -- 29-Apr-11

My favourite way to eat Asparagus.....

• 1 lb fresh asparagus spears, washed and trimmed
• 1 tablespoon olive oil to coat for grilling
• Coarse salt and pepper to taste

Dressing ingredients:

• 1 Tbsp Maple Syrup
• 1 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• A dash of cayenne to taste

Preheat grill for high heat.   Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.   Grill over high heat for 2 to 3 minutes, or to desired tenderness.  Do not overcook -- 'al dente' is best!  Whisk together dressing ingredients and drizzle over asparagus as soon as it comes out of the oven. Yummmmm!

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Posted by: Christina -- 11-Mar-11

Green grocer celebrates three years in Cumberland

What began as a semi-selfish idea has ended up being an integral part of the Cumberland community -- Seeds Food Market.

"The idea came from feeling frustrated that we couldn't buy broccoli in our own town," said owner Tina Willard- Stepan. "We felt it was really important for Cumberland residents to have access to services in their own community."

In March 2008, Seeds Food Market opened its doors with many empty shelves, each with a sign on it that read 'This is your shelf – tell us what you want'.

The market has spent the past three years doing just that -- bringing in what customers want. In a community where business turnover has been high, getting to celebrate their third year anniversary this month is a testament to just how much stuff Cumberland wanted.

"We love playing this role in our community; (the community) has shown such fantastic support," added Willard-Stephan's husband and business partner Jim. "And now we can buy broccoli right down the street."

Seeds Food Market will be formally celebrating their milestone with an in-store event March 11 starting at 4 p.m., and continuing all day March 12 with free food, specials, prizes and live music by local talents Corwin Fox (performing at 5 p.m. Friday), Pamela Tessman (noon Saturday) and Luke Blu Guthrie (3 p.m. Saturday).

Seeds Natural Food Market is located at 2733A Dunsmuir Ave. in Cumberland, on the corner of Third and Dunsmuir.

For more information, call 250-336-0129, visit www.seedfoodmarket.ca or on Facebook at www.facebook.com/seedsfoodmarket.
-- Seeds Food Market

(Comox Valley Record -- Wednesday, March 9, 2011)

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Posted by: Christina -- 18-Feb-11

Seeds Food Market strives to offer the best possible service to the Cumberland Community at the best possible price.  We did a little "secret shopping" to see how we are doing on pricing.  We randomly selected a series of items sold at Seeds, Thrifty's and Quality Foods and these are the results:

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Posted by: Christina -- 18-Feb-11

We've spent  much of the month of February talking about laundry because of a unique community project being hosted by the Cumberland Museum and Archives http://www.cumberlandmuseum.ca/.  Yesterday our local Elementary School Environment Club spent time in our store talking about how to make your own laundry soap, as well as providing customers with general information about how to do your laundry in a more eco-friendly way.  A huge thanks to them for sharing these great tips, including the easy recipe below:

Laundry Soap

• 1 cup soap flakes
• 1/2 cup washing soda
• 1/2 cup borax
• Essential Oil for fragrance

Use 3 tablespoons per full load. Soap flakes need warm water to dissolve. If using cold cycle, dissolve in hot water before adding to wash.

Note: Soap flakes are not safe for septic systems.

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Posted by: Christina -- 2-Feb-11

Groceries in Cumberland, then and now

by Sharon MacDonnell

Food is one of the central elements of everyday life. We organize our daily activities around the preparation and consumption of meals, and we often refer to our kitchens as the heart of our home. Consider the relevance food plays in the larger community. Cooking and eating is the common denominator for community living. It's interesting to gauge the changes in a society over time, by noticing the changes made in the ways the population eats and relates to food.

Take Cumberland for example. Imagine the mealtime routines lived out by the working class families of this frontier coal town many decades ago. No doubt women from every district could be found in the kitchen at mealtime, tending to simple suppers that would arrive on the table shortly after husbands arrived home from work. "Meals were based on the ingredients that were available," says long time Cumberland resident John Leung. Owner and operator of Leung's Grocery from 1947 until his retirement in 1997, Mr. Leung recalls a time when there simply wasn't the variety of food found nowadays in grocery store aisles. "There was only one kind of butter back then, only one option for milk, not six different brands to choose from like there is today. People had very little money and they ate what was available."

The Leung family worked in a close-knit community, where families knew each other personally. Mr. Leung knew all his neighbours and customers, and he knew their children and what grade they were in. It was a different time. He describes a village where mutual trust was vital, and village businesses stayed alive by offering credit to their patrons. He operated within an old system, whereby a miner's paycheck was first given to the merchants, by the company, to pay off debts. The remainder was then given to the family. "Not everyone was honest," he concedes, "but for the most part since everyone was familiar, community members looked out for one another. There was safety and security in small town life." What he describes seems like a larger extension of one's own family in a way.

Fast forward to 2008, when Cumberland's newest incarnation of a family run community food market opened its doors for business. The face of Cumberland had changed considerably. Now, there is a growing population of educated urban refugees, who have made Cumberland their home, attracted to the quiet village lifestyle, yet still demanding contemporary services. Seeds Food Market, owned and operated by Tina and Jim Willard-Stepan, must now carry a wide variety of grocery items to suit the tastes of their more cosmopolitan customer base. It's not just Cumberland. The whole western world has become accustomed to a staggering array of options. The technological advances in information, agriculture and transportation, as well as the significantly higher disposable incomes enjoyed by the average family, has altered our basic understanding of nourishment.

In this world a community is now measured by the availability of exotic edibles. Many readers may have seen an article that surfaced several years ago in The Vancouver Sun. Ten small BC communities, Cumberland being one of them, were evaluated as options for resettlement by urban professionals. These communities were evaluated based on a criteria of standards, one of which was could you buy the ingredients for a Pad Thai. As Cumberland at that point in time was without a grocery store, it failed on that particular item.

Now, thanks to Seeds Food Market, Cumberland can proudly claim its rightful place, in league with other sophisticated small towns. Seeds Market sells the standard staples like flour, eggs, butter and milk. However, Seeds is a modern food store, offering modern consumers the extras they have come to expect, like wholesome treats, locally made snacks and specialty items for the creative cook. You can choose from organic or conventionally grown produce. You can find items produced here on the island or shipped from another continent. You can buy whole ingredients to make dinner from scratch, or pick up prepared cuisine that you need only reheat. Men are commonly
seen shopping with the kids, deciding what they will cook for the family. Any night of the week you can eat Mexican, Indian or Thai. In fact, casually perusing the well-stocked shelves at Seeds, it appears that Cumberland has genuinely embraced the twenty first century and all it has come to represent. But what remains intact from the old Cumberland the Leungs knew? How does the routine around mealtime still reflect a community that has a strong sense of itself, and what is truly important?

In our busy fast paced world with most people rushing from one task to another, the slow food movement has taken hold in some places as a return to the romantic concept that eating is a way to gather us all together. Breaking our daily bread is one thing we still have in common with each other regardless of the details of who we are. Sitting down together for a meal, we not only enjoy the food, but we also enjoy the way we can create kinship around that experience. Expanding that to the larger community, we all still need to shop for food. We can choose oversized, florescent lit corporate environments filled with strangers and hurry, or get to know a neighbour in a cozy sunlit space over a barrel of apples. More and more Cumberlanders are choosing the latter. Mrs. Willard-Stepan has noticed this. "Cumberland has a strong identity around community" she says, "I think that our customers appreciate the convenience and the lovely food that we carry but most of all, I think they enjoy the feel at Seeds. There are a lot of wonderful conversations that go on between neighbours in front of the broccoli."

When people leave larger centers and move to small towns it's important that they bring their appetite for diversity, yet it's also meaningful when they can bring a reverence for the way of life inherent in small populations. That sense of trust and security attributed to living in a village can only happen when people actually get to know one another. The sense of community found in the aisles of Leung's Grocery Store for 50 years is the bedrock of that trust. Without it, what do we have but a collection of houses with a similar address. The people of Cumberland and their relationship with one another is what holds a community in place and gives it substance. Shopping in a local food market that creates space for community to happen is like watering a garden, or feeding a growing child. In essence it is nurturing something that in turn nurtures you. Yes, the face of Cumberland has changed a great deal in the last five decades, but if you look closely you might see a spirited soul remarkably sustained by residents regularly chowing down on a healthy dose of community values.

Sharon MacDonnell is a freelance photographer and writer who makes her home in Cumberland. To see more of her work check out her photography website www.sharonmacdonnell.com or follow her blog http://smacdonnell.wordpress.com

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Posted by: Christina -- 1-Dec-10

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Posted by: Christina -- 16-Nov-10

We get a lot of requests for supper ideas to make at the last minute.  It's one of our favourite things about working around the dinner hour -- brainstorming yummy, fast and inexpensive meals with our customers.  So we came up with this fun list of 10 things you can make in about 10 minutes for about $10.  And yes -- all of these ingredients are available at our little market….

"10 in about 10 for about $10"

1. Spinach Perogies with sour cream and carmelized onions. (add bacon for another 5 minutes and $3)
2. Whole Wheat Spaghettini with Organic Red Wine Marinara Sauce and Parmesan cheese
3. Fresh Naan Bread with any number of our delectable packaged Indian Meals - Tasty Bite, Jyoti or Daksha's Gourmet
4. Pacific Roasted Red Pepper Soup with fresh-baked Cheese Buns
5. Spinach Frittata with any number of our delish cheeses
6. Fresh Prontissima Pasta with pesto and broccoli. Add Tannadice Farms Italian sausage for 5 more minutes and 5 more dollars. (This one is our family favourite!)
7. It may seem like stating the obvious, but it's always a hit at my house and so worth reminding you that we carry Dr. Oetker Frozen Pizzas (Vegetarian or Deluxe).  Add some raw chopped veggies for a well-rounded ,  inexpensive and EASY meal for the harried evening.....
8. Refried Bean and Cheese Quesadillas, made with local, freshly made Abuelo's corn tortillas from Road Runner Cafe.  Add some diced peppers, tofu or leftover chicken to the filling for a more substantial option.
9. Udon Noodles with tofu, veggies and Thai Peanut Sauce.  Yup - pretty gourmet and really can be ready in about 10 minutes.
10. Amy's Organic Chili with par-baked Artisan bread, baked fresh in your own oven (for, you guessed it, 10 minutes)

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Posted by: Christina -- 5-Nov-10

Okay - so we have this beautiful, local, seasonal fennel and kohlrabi in the store right now that's not selling. I think it's because people just don't know what to do with it – so the staff came up with this recipe today that actually includes both.  Sounds crunchy and delicious…..

Fennel and Kohlrabi Slaw

• 1 cup chopped fresh fennel, tops removed
• 1 cups chopped cabbage
• 4 kohlrabi bulbs, peeled and grated
• 2 stalks celery, sliced thin
• 2 carrots, sliced thin
• 2 tablespoons minced fresh red onion
• 1/8 cup agave syrup or 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon celery seed
• 1/2 cup mayonnaise (vegan okay)
• 4 1/2 teaspoons apple cider vinegar

Toss the, fennel, kohlrabi, cabbage, celery, carrot, and onion together in a large bowl. Whisk the syrup, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

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Posted by: Christina -- 20-Oct-10

This time of year there are pumpkins everywhere!  I felt it my duty to post a little reminder that they can also be used as food :)

Here is a pumpkin soup recipe that my Uncle Terry passed on to me quite some time ago.  Long list of ingredients, but well worth it!

Pumpkin, Pear Soup with Cashew and Ginger

• 2 tsp butter
• 2 leeks, sliced
• 1 red onion, diced
• 4 cloves garlic, minced
• 4 medium carrots, sliced
• 4 medium parsnips, sliced
• 4 Tbsp fresh ginger, minced
• 2 ripe pears, diced
• 1 tsp dried oregano
• 1/2 cup dry white wine
• 14-oz can of pumpkin purée, or equivalent in fresh, cooked pumpkin
• 12 oz raw cashews
• 6 cups stock (Veg or Chicken)
• Juice of two oranges
• 1 tsp lemon juice
• 4 Tbsp maple syrup
• Dash of chilli sauce or Tabasco
• 3 tsp salt, or to taste
• 1 Tbsp whipping cream (optional)
• Dash of Worschester sauce to taste

The above, like most recipes is just a guideline.  Improvisation is encouraged!

Melt the butter in a heavy bottom stock pot.  Add sliced veggies, ginger and pear.  Cook until tender.  Add oregano, cashews, wine and pumpkin, stirring well.  Stir in broth and simmer until all is tender.  Remove from pot in stages into the blender to puree.   Put back into pot.  Stir in remaining ingredients.  Do not boil at this point.  This is even better leftover, as the flavours really 'marry'.

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Posted by: Christina -- 21-Jul-10

Grilling Corn

Grilling corn on the cob brings out such incredible flavours -- far superior to boiling it and doesn't heat up the kitchen on a hot day. 

Prep each cob by gently pulling back the husks to the stem.  Remove the silk and replace the husks around the cob (tie with twine if it falls open).  Soak the whole cobs in cold water for 10-15 minutes.  Preheat the BBQ to medium-high.  Drain the cobs and place them on the grill, cooking them for 5-10 minutes with the lid closed,  and turning them every minute or so.  It's done when a kernel pricked with a sharp knife breaks easily.  I think it tastes so good this way that it does not even really need seasoning, but if you'd like to venture away from the traditional butter and salt, try one of these more gourmet combinations:

• Squeeze on fresh lime juice and sprinkle with a little cumin
• Or lemon juice and smoked paprika
• Drizzle with maple syrup, melted butter and kosher salt
• Rub with 1/2  fresh garlic clove and brush with olive oil.  Shake on kosher salt

 

Really, the possibilities are endless……

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Posted by: Christina -- 12-May-10

What is Agave Nectar?

It is a low glycemic sweetener that is extracted from agave plants.  It is absorbed more slowly by your body than sugar is, preventing blood sugar spikes.

How do you use it?

• Use in small portions - Agave Nectar is sweeter than regular sugar, so you can use less of it.
• You can stir it into coffee or tea (hot or iced).  It dissolves equally well in hot and cold liquids. 
• You can use it as an alternative to syrup to top waffles or pancakes.
• Try it on hot cereal instead of brown sugar.

Best of all, you can use agave for all of your baking needs to replace sugar.  It can take a little creativity to keep the dry and wet ingredients in balance for more finicky recipes, but I have been very successful in using it in muffins, brownies, granola bars, cookies and banana bread.  Here is one recipe to try:

Agave Sweetened Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup milk or soymilk
1/2 cup agave nectar
2 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup Chopped nuts or chocolate/carob chips (optional)

Preheat oven to 350F. Prepare a 9x5-inch loaf pan with oil.

Mix the milk with 1 tablespoon of the lemon juice and let stand until it curdles.  In a large bowl, mash the bananas and add the remaining lemon juice, milk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.  Fold in the nuts or chocolate chips if using.  Spread evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow it to partially cool before removing from pan.

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Posted by: Christina -- 28-Apr-10

Finally -- new crop beets.  It's great that this vegetable stores so well all winter, but it is such a treat when the new season is once again upon us.  This is because you can buy them with the green top still on, and Voila!  Two side dishes from one veggie…..

Roasted Beets and Sautéed beet greens

Ingredients

• 1 bunch beets with
  • greens
• 4 Tbsp olive oil
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 tablespoon vinegar of choice (red wine or rice are good)  

1. Preheat the oven to 350.  Wash beets, leaving the skins on.  Remove and rinse greens (take out any large stems) and set aside. Place beets in a small baking dish or roasting pan, and toss with 2 tablespoons of the olive oil.
2. Cover, and bake for 45 to 60 minutes (depends on size of beets), or until a knife can slide easily through the largest one.
3. When the roasted beets are almost finished cooking, heat the remaining 2 tablespoons olive oil in a pan over medium-low heat. Add the garlic, and cook briefly. Tear the beet greens into bite-sized pieces, and add them to the garlic.   Cook and stir until greens are they wilted and tender (they don't take long at all). Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either the vinegar, or butter and salt and pepper.

Mmmmmmmmmmmmm………….

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Posted by: Christina -- 12-Apr-10

Early up in the Garden, this Gourmet Herb has MANY uses..........

We are so happy to finally be selling local greens again – it's tough to wait for the beginning of the season.   We now have nettles, spinach, salad peas, lettuce mix, kale and ARUGULA.

Arugula is one of those greens that I love.  Not only is it one of the first available locally, but it is fabulous eaten both raw and cooked.  It is high in vitamins A and C.  Its attractive light to dark green fleshy leaves resemble elongated oak leaves. It has a warm peppery fragrance, and is popular as a gourmet herb – it has a distinct rich flavor that is mildly peppery, spicy and tangy all at the same time.

How do you use it?  It is lovely on its own as a salad or added to other mixed greens to pep them up.  It is also a great replacement for spinach or other greens in warm dishes -- Italian pasta tosses, Asian stir fries, or Mediterranean meat dishes.  You can easily substitute a handful of quickly blanched arugula for the basil in your favourite pesto recipe.  One of my favourites is to add a few leaves to my grilled cheese sandwich.  A search on Google can quickly unravel the mysteries of this wonderful herb for those who are curious but are not sure what to do with it…..we just eat it on its own and think it's fabulous.

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Posted by: Christina -- 6-Apr-10

Spring Cleaning for Under $2.00/bottle.

We usually talk about food, but now is the time of year I start to get the urge to do some Spring cleaning.  You know – deep clean all of the spots that you neglected all winter long.  Open the windows and really clear out the dust bunnies.  We have a regular customer who has recently shared this fantastic cleaning recipe for a homemade all purpose cleaner, and so we are passing it along. 

By our calculations, it ends up costing about $1.80 per bottle, is environmentally friendly, and yes – IT REALLY WORKS WELL!

ALL PURPOSE CLEANER
Ingredients: Dr. Bronners Liquid Soap, white vinegar, borax, water

In 16 oz. spray bottle mix 2 Tbsp of vinegar with 1 tsp borax. Fill rest of bottle with very hot water. Shake until borax is dissolved. Add 1/4 cup liquid soap last.
You can add essential oils if you like – tea tree oil or a mix of tea tree and lavender oils will make the spray and antiseptic spray.

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Posted by: Christina -- 23-Mar-10

I know -- I am still talking about nettles…..but it's only a few weeks a year that we get to enjoy these healthy, delicious greens.  I had a customer recently share this recipe with us -- I had never thought to make a pesto with them, but it's delicious!

Fresh Nettle Pesto

• 2 cups fresh nettle leaves, packed and then blanched for 20 seconds to remove the sting -drain
• 1/2 cup freshly grated Parmesan or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Pulse nuts a few times in a food processor.  Add the nettles and pulse again.  Add the garlic, pulse a few times more.   Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.  Toss with favourite pasta or use as a spread – any way you would use other pesto.

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Posted by: Christina -- 11-Mar-10

Stinging Food?

It's that time of year again -- Stinging Nettles are abundant for only a brief time.  You can pick your own (if someone is willing to share their 'spot' with you), or buy them at your local Natural Grocer (i.e. Seeds ;)).  But what do you do with this once-a-year delectable delight?  We could list a bunch of recipes, but instead are going to simply tell you - find any recipe that calls for greens, such as spinach or kale and replace those greens with nettles.  You can put them into your favorite soup, stew, quiche, lasagna, pesto or even spanakopita.  Or you can simply steam the nettles and serve them as a delicious side dish. Sprinkle with vinegar or parmesan cheese to zip it up a little. 

Here is the trick -- for the most part, nettles need to be cooked, or they sting you.  You need to use gloves to transport the nettles to your pan or pot, but as soon as they begin to cook, the sting disappears. The exception I have found is when raw nettles are blended thoroughly into a smoothie.  I do this often (great way to get your greens out of the way for breakfast!) and there is no sting – just be sure to really pulverize them.

Nutritionally speaking, they are a superior vegetable and are given credit for healing many aliments – Herbalists prescribe this cure-all to their patients often. Nettles are rich in calcium, magnesium, iron, potassium, phosphorous, silica, iodine, sodium, sulfur and other elements including tannin, beta-carotene and amino acids.  It's easy to understand why the herb is so highly regarded in the world of natural medicine. Nettles are also a good source of vitamins C and B complex and they are said to dish up more protein than any other vegetable.

Enjoy!

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Posted by: Christina -- 5-Mar-10

"When you cook, you are not just working on the food, you are working on yourself, you are working on others."

-Shunryu Suzuki Roshi

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Posted by: Christina -- 16-Feb-10

We recently held a "Make Your Own Raw Chocolate" workshop in the store and wanted to pass along the recipe….it's so incredibly easy to make, and has many health benefits.  These ingredients are available at most health food stores -- we actually sell them together in a kit with a bonus fresh vanilla bean.

2 parts (by weight) raw Cacao Butter
1 part (by weight) raw Cacao Powder
1 part by volume liquid sweetener (agave, honey, maple syrup, etc.)

1. Start boiling some water
2. Chop the cacao butter finely and place in a glass measuring cup
3. Place the measuring cup in a deep bowl with boiling water, being careful not to get the water into the measuring cup
4. Slowly, the Cacao butter will start to melt.  Stir it around to speed up the process
5. When it is all melted, add one part (by volume) of the sweetener
6. Next add Raw Cacao powder and mix.  At this point add any ingredients you like to make your chocolate unique, but do so before it hardens
7. Pour your chocolate into a mold (you can even simply use a Tupperware lid) and put into freezer for 10 minutes. 
8. Enjoy with a loved one!

Suggestions for additions:  Raw Cacao nibs, vanilla beans, coconut, chopped nuts, goji berries or other dried berries – be creative.

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Posted by: Christina -- 9-Feb-10

One of my new favourite vegetable discoveries is celeriac (also called celery root or knob celery).  It has a long history and was used by Arabs as a delicacy by the 16th century.  It has a delicate flavour and solid, fibrous flesh. It can be eaten raw, and also makes a great veggie for soups and stews. I'm not entirely sure why all of  this is new to me.  A German employee of our store says that when she was a child they didn't even eat the tops of the celery – the root was the only part that they used.  Regardless, it's my current favourite – it tastes like the best part of the heart of a celery.  I've been grating and using it in salads, so thought I would post an easy recipe.

Celeriac Salad

• 1/2 cup mayonnaise
• 2 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 2 Tbsp chopped parsley
• 1 lb celery root – peeled and coarsely grated
• 1/2 tart apple peeled, cored and grated
• Salt and pepper to taste.

Toss it all together and refrigerate for one hour before serving to let the flavours mix.

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Posted by: Christina -- 28-Jan-10

It turns out that "Food is the rare moral arena in which the choice that's best for the world and best for your community is also the best for your table."

-Barbara Kingsolver, author of the must-read:  Animal Vegetable Miracle

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Posted by: Christina -- 11-Jan-10

Still 'New Year's Resolution-ing'?  I'm not big on making resolutions, but I am still trying to eat as 'cleanly' as possible to make up for all of the goodies that I ate over the holidays.  Here is an easy healthful breakfast that can be prepared easily the evening before for a quick breakie in the morning.

Swiss Muesli

Ingredients

• 3/4 cup plain yogurt
• 1 grated apple
• 1/2 cup Frozen blueberries
• 1/4 cup hempseed
• 1 tablespoon oatmeal - raw
• 1 tablespoon slivered almonds
• 1 teaspoon berry jam (optional)

Directions

Mix all ingredients together and leave overnight in the fridge.   You can easily scale this up to accommodate more people and it stores well for up to 4 days.

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Posted by: Christina -- 13-Jan-10

This winter is feeling like it might go on forever, and the Prairie Girl in me is really feeling the clouds, rain and lack of sunshine – this is as close as I'm going to get for another couple of weeks, according to the weatherman:

Sunshine in a Bottle

Top 10 Reasons Scientists Tell Us to Take Vitamin D Everyday

1. Combats depression and SAD (seasonal affective disorder)
2. Helps prevents colds and flu
3. Increases immunity & decreases autoimmune disease
4. Normalizes insulin secretion
5. Regulates blood pressure
6. Prevents osteoporosis and strengthens bone
7. Relieves muscle weakness & pain
8. Prevents degenerative diseases
9. Supports normal functioning of the nervous system
10. Promotes healthy hormone function
    

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Posted by: Christina -- 11-Jan-10

"Edible, adj.:  Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. "  ~Ambrose Bierce

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Posted by: Christina -- 15-Dec-09

Chestnuts roasting on an open fire………

These lovely rich nuts are known as "the grain that grows on a tree" because they are similar in nutritional composition to brown rice -- they are low in fat and are high in complete carbohydrate.  They are sweet, versatile and very flavourful.  The peak season for these nuts is RIGHT NOW, hence the song.  They are actually picked in August, but need to dry out and cure before they reach their peak flavour and texture.  

They need no recipe -- only roasting -- to be enjoyed as a sweet, warm snack, or to be used in stuffing or other recipes.   Roast the nuts by making a slit in the shell and baking them at 375 degrees for about 1/2 an hour.  Let them cool just enough to handle and peel immediately.  They have both an outer shell and a brown inner coating that can only be removed easily if they are still warm.  Eat.  Mmmmmmmm…….

 

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Posted by: Christina -- 8-Dec-09

'Tis the season where we eat from our roots, from our family traditions.  This quote from Michael Pollan really brings the point home - "We forget that, historically, people have eaten for a great many reasons other than biological necessity.  Food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity.  As long as humans have been taking meals together, eating has been as much about culture as it has been about biology."  Hmmmmm…… I love to eat around the holidays……..

 

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Posted by: Christina -- 24-Nov-09

"Eating with the fullest pleasure - pleasure that is, that does not depend on ignorance - is perhaps the most profound enactment of our connection with the world.  In this pleasure we experience and celebrate our dependence and our gratitude, for we are all living from mystery, from creatures we did not make and powers that we cannot comprehend."  -Wendell Berry

 

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Posted by: Christina -- 18-Nov-09

Winter squash is a great cold weather comfort food.  My new favorite is Delicata – a small heirloom squash some people call 'sweet potato' squash (that will give you an idea of the yummy sweet flavour). They're oblong, pale yellow with green stripes, and their flesh is orange, sweet and smooth.  I found this recipe for lime butter topping, but a blend of maple syrup and butter is really good, too. The squash aren't very big, so plan half a squash per person.

Ingredients

• 2 delicata squash, halved and seeded
• 3 tablespoons butter, softened
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon lime zest (optional)
• salt and ground black pepper to taste

Preheat oven to 350 degrees. Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. Bake until the squash pierces easily with a fork, about 30 minutes. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest. Season with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

 

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Posted by: Christina -- 3-Nov-09

Cold weather, big storms….must have warm tea.  My wonderful big brother generously offered to share his secret Chai Tea recipe.  You can store the homemade syrup in the fridge so that you can have a tea anytime just by heating up some water and milk.

Fill medium sized pot with about 3 cups of water and heat to a boil.   Add 3 bags of black tea and simmer for about 5 minutes while stirring occasionally

Add:
      1 tsp ground cinnamon,
      1/4 tsp ground cloves,
      1/2 tsp ground ginger,
      1/2 tsp ground cardamom, (optional, but smells SO good)
      1/2 tsp fresh finely ground black pepper
      1 bay leaf
      Honey to taste (around 5 Tbsp makes a fairly sweet drink)

Stir with a wooden spoon constantly for 20-30 minutes, until syrupy... you may want a book or a friend to chat with. Turn off heat and remove tea bags and bay leaf Add 3 Tbsp Vanilla (yes, it sounds like a lot, but it isn't... and the SMELL!).  Transfer to a glass bottle with a top and let cool. Store in Fridge.

To make Chai on a chilly stormy evening:

Shake bottle VERY well to get glop off the bottom and use:
     1/3 Syrup
     1/3 Hot Water
     1/3 Soy Milk (or favourite cow extract)

Heat on stove or in microwave and enjoy.... very yummy stuff...

Thanks Rob!

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Posted by: Christina -- 3-Nov-09

We carry a lovely Levain bread from La Boulange Bakery in Qualicum.  It comes in several varieties (Spelt-Kamut, Sesame French, Rye, 7 Grain Flax, or Raisin Nut).  It's slightly different than a regular sourdough and requires a little explanation, so for fellow foodies:

What is Levain?  According to the Bread Bakers Forum (yes, there really is such a thing), levain is a French word for a natural leaven mixed to a dough-like consistency. A levain is made by adding flour and water or just flour to a "chef". This process is referred to as "building" or "elaborating" the next stage of the leaven.   A levain/levain bread dough is generally fermented at cool temperatures. This firmer consistency and cool temperature fermentation promotes the development of lactic rather than acidic acids, and a bread leavened with a levain (Pain au Levain) has a rich, complex flavor and is generally not sour.  This means it's really, really good :)

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Posted by: Christina -- 27-Oct-09

The colder temperatures are upon us and we've noticed a real increase in customers buying ingredients for baking…..mmmmm….warm and comforting.  Here is a tip for an easy way to have freshly baked, warm muffins first thing in the morning:  Separately mix the wet and dry ingredients from your recipe the night before.  Cover the dry ingredients and keep them at room temperature.  Cover the wet ingredients and refrigerate.  Prepare your muffin tin and leave it out on the counter.  Before hopping into the shower, simply pre-heat the oven, combine wet and dry ingredients, fill the muffin tins and pop them into the oven.  By the time you finish showering and toweling off, the house is filled with the yummy smell of warm baked muffins.

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Posted by: Christina -- 20-Oct-09

Did you know?  The New Oxford Dictionary's lexicographers chose "locavore" (someone who eats foods grown or produced locally) as its Word of the Year in 2007.  "Upcycling" (the transformation of waste materials into something more useful or valuable) was runner up.  Sounds like some positive trends going on to me……..

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Posted by: Christina -- 14-Oct-09

"Cooking is like love. It should be entered into with abandon or not at all."

• Harriet Van Horne

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Posted by: Christina -- 13-Oct-09

We've recently had a customer bring in this 'no-fail' pie crust recipe. After several kudos from other customers who've now tried it, we thought it might be worth posting (since pie season is upon us).

'Pat-In' Pastry

• 1-1/2 cups flour
• 1-1/2 tsp sugar
• 3/4 tsp salt
• 1/2 cup oil
• 3 Tbsp cold milk

Sift dry ingredients directly into pie pan. Combine oil and milk; beat with fork until creamy. Pour all at once over dry stuff. Mix in pie plate with fork until flour mixture is completely dampened. Pat dough with fingers to line sides and bottom of pie plate. Flute edges and fill with filling. If you are making a baked shell to fill later, prick entire surface and bake at 425 for 15 minutes or until golden.

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Posted by: Christina -- 7-Oct-09

We wanted to share our favourite bits of food advice from Michael Pollan's book, “In Defense of Food”:

• Don't eat anything your great grandmother wouldn't recognize as food
• Avoid food products containing ingredients that are:
  • a) unfamiliar,
  • b) unpronounceable,
  • c) more than five in number, or that include
  • d) high-fructose corn syrup
• Pay more, eat less
• Don't get your fuel from the same place your car does
• Consult your gut
• Eat mostly plants, especially leaves
• You are what you eat eats too
• Eat well-grown foods from healthy soils
• And my personal favourite: Have a glass of wine with dinner

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Posted by: Christina -- 30-Sep-09

Did you know that the name pumpkin originated from pepon - the Greek word for "large melon."?

Pumpkins were also once recommended for curing snake bites. We're hoping you don't need one for that, but they are on sale at Seeds during the month of October for 29 cents / lb. Plus if you can name the pumpkin capital of the world, you can enter to win a free pumpkin - we'll be giving them away all month long.

Click here to send in your entry!