Here’s some great ideas to cut down on food waste – what are yours?

            Good afternoon from Team Seeds! We hope you're all enjoying this marvellous spring weather. At this time of year we all enjoy a bit of a spring clean, and it's tempting to blitz our fridges too. But food waste is a subject dear to our hearts at Seeds, and after reading this marvellous blog post, we realised that there is so much more that we could do. There are so many great idea here - who knew that squeezed out lemon halves can be used as firelighters? Or that hummus can be used as pasta sauce? But we also figured that our amazingly resourceful little community may have a few tricks of its own up its sleeve, so we would also love to hear your ideas. What do YOU do with lemon skin/banana peel/old teabags/mushy tomatoes…the list is endless. We are looking forward to learning something new! Lots of love, Team Seeds x...
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Seeds Staff Comfort Food Recipes

With the Winter Solstice having now come and gone, we look forward to the return of the light and of spring. But there are still the dark, cold months of January and February to get through, which to us at Seeds means one thing - comfort food. But comfort food is not the same to everyone of course. For me (Jessie), the ultimate comfort food is a soft-boiled egg with Marmite soldiers, a dish so simple it hardly needs a recipe. But I also am very partial to cheesy polenta with pesto on a wet wintery afternoon. Below you can find a recipe for that and also for my colleagues' contributions. Bon Appetit!   Cheesy Polenta with Pesto - Jessie 2 cups milk mixed with 2 cups water 2 bay leaves Half a small onion, cut in half Lemon zest 2 handfuls of cornmeal 1 cup grated strong cheese 1 generous knob of butter 1 tablespoon pesto Salt and Pepper to taste Heat the milk, water, bay leaves, lemon zest and onion in...
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5 Minutes 5 Questions – Bette Kosmolak

                    Ho ho ho, things are getting festive here at Seeds! We hope you are enjoying this special time of year as much as we are. This is the sixth edition of 5 Minutes 5 Questions, and this time we are very happy to feature the lovely Bette Kosmolak, manager of Undeniably Art https://www.facebook.com/undeniablyart/?fref=ts. We've said it before and we'll say it again - we have the BEST customers! What’s your favorite product in Seeds? Avocados and dates. You always have avocados and dates! What’s your favourite local place for a picnic? Goose Spit. Whether I'll be having a bonfire or not, even to just sit by the water in the sun, watching the people go by, playing with their dogs and flying kites, I like to go there. What’s your signature dish? Probably chilli. I put little diced up potatoes in there and also a teaspoon of vinegar. What’s your favourite cookbook? My mother's old recipes. She has a little scribbler full of them, the pages are all falling...
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5 Minutes 5 Questions – Ron Bebbington

                      Happy (almost) Halloween and welcome to the fifth edition of 5 Minutes 5 Questions! Thanks again to all of our interviewees thus far, and if you'd like to be featured - it's only takes a few moments! - please do let one of the Seeds team know. This time we spoke to retired logger Ron Bebbington, whose friendly face we see in the store every day for his daily fix of ginger ale. We're loving the opportunity this series has given us to get to know our wonderful customers a little better! What’s your favorite product in Seeds? Real Brew Ginger Ale! What’s your favourite local place for a picnic? Number 6 Miners Park. What’s your signature dish? Lots of vegetable stews with Seeds vegetables. What’s your favourite cookbook? Myself! I don't follow cookbooks, I do all my own cooking. What’s your guilty food pleasure? That would have to be any kind of dessert. I've got a sweet tooth - that's why I don't have any teeth left!...
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Keeping the Harvest

  For those of us who have yet to try it, there is nothing like eating your own preserved food mid-winter.  I remember making a raspberry/blackberry crisp in January from berries that I had frozen the previous summer.  It was more than just delicious – it was comforting. In this fast-paced world, preserving and storing food is something that few of us have the time or inclination to do.  Fresh produce is available in more quantity and variety year-round than ever before.  So why bother? Because it is a way of saving some of that home-grown goodness, and bringing it out whenever we need it.  It can save us money and help us to take responsibility for ourselves and our families in a world that is rapidly being depleted of its natural resources. Methods of Preserving Freezing - Be sure to research appropriate prep for each fruit or vegetable.  Most vegetables, for instance, need to be blanched before freezing so as to de-activate the...
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