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

Fresh Food In Garbage Can To Illustrate Waste







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


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 a saucepan on a medium heat for 5-10 mins. Remove onion and bay leaves, add cornmeal, turn up heat, and stir as polenta thickens (this will take about 5 minutes). Add butter, cheese and salt and pepper. Serve topped with pesto.


Spiral Tart – Paloma

1 big scoop of hardened coconut oil
About a cup of whole grain spelt flour
A little bit of cold water

1 eggplant
6 carrots
2 large mushrooms
1 big clove of garlic

1 spoonful of coconut oil (warmed to be in liquid state)
1 spoonful of mustard
1 clove minced garlic

Make dough by mixing together oil and flour and add a little water until the dough comes together. Spread into a pie dish. Use a peeler to slice the carrots and eggplant, slice the mushrooms and the garlic. Make a small spiral of veggies in your hand. Once the spiral gets to be too much to hold place it in the center of the pie crust. From there continue wrapping the long cut veggies until you reach the edge. Once finished, tuck the mushroom and garlic slices between the carrot and eggplant. Drizzle with olive oil, coconut amino soy sauce and black pepper before baking for 40 min at 350°.


Spanish Rice – Kathy

Use amounts that please you. I’m sure there is nothing Spanish about this, but it is the name I was given.I made it for my childhood family and for my own family.

Heat olive oil in a dutch oven. Cook chopped onion, green pepper, garlic until onion is translucent.

Throw in 1/2 to 1 lb. of hamburger and 1 cup of rice. Keep stirring and breaking up the hamburger until the meat is browned.

Add 1 large can of diced tomatoes. If you are sure there isn’t enough liquid for the rice you used, then add a little water.

Salt and pepper.

Done when the rice is cooked, but great as leftover.

Serve with a green salad and parmesan cheese to sprinkle on the rice dish.



Grandma Shirley’s Cheese Cookies – Tina

2 cups grated sharp cheddar cheese
1 cup butter or hard margarine
2 cups flour
2 tsp salt
2 tsp cayenne
6 drops Tabasco sauce (or more)
2 cups Rice Krispies
2 tsp Worcestershire sauce

Mix cheese and margarine in electric mixer. Add sauces. Stir together flour, salt and cayenne and mix in. Stir in Rice Krispies. Form into balls by hand and flatten on cookie sheet. Refrigerate for 2 hours before baking. Bake at 350 for about 15 minutes.


Hippy Style Poutine – Patricia

Cheese curds
Oil/Coconut oil/butter (your choice)
Flour (gluten free or gluten full)
Miso (your favourite kind)
Small Onion
Mushrooms (up to you)
Soy sauce
Green onions
Cilantro or parsley

Chop Potatoes into fry size chunks, parboil in water and then rinse off the starch. Put some oil and salt in a pan and put in oven that you are preheating to 425. Take pan out when hot and put in potatoes, stir and quickly put back in oven.

Sautee onions, garlic, mushrooms in oil of choice till soft in a small saucepan (put a decent amount of oil in pan), remove most of the mushrooms and throw in as much flour as the oil will absorb. Add about ¼ cup to half a cup water, add in a teaspoon of pesto and a couple tablespoons of soy sauce (or Braggs or tamari), turn up and bring slowly to a boil while stirring. As you are doing this dissolve a tablespoon of miso in as little warm water as possible. When the gravy is thickened add in the mushrooms and the miso and stir. Remove from heat and add salt and pepper to taste.

Remove fries when they are crispy. Build layers in a bowl of alternating hot fries, cheese curds, and then gravy. Top with chopped up green onion and cilantro or parsley. Yummy additions include – pulled pork, chicken, peas, corn, green beans etc.

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 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 out, the ink is fading, the pages are brittle, so you have to be pretty careful when you use it. Old standards like lemon loaf, date nut loaf, matrimonial cake. She also has an orange cake that’s really good. Old family favourites.

What’s your guilty food pleasure?
Popcorn with butter, or ice-cream, although I don’t buy either of those anymore because if I keep them at home I’ll eat them!

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!

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 enzymes that otherwise would continue to mature vegetables beyond their optimal colour and flavour.  Some fruits are best frozen on open trays before bagging for easy winter access.  Ask around or look it up before you begin in order to have the best end product

Canning – This includes jams and jellies, pickling and just plain canning.  Be prepared with all of the necessary utensils, ingredients and information.  Many items can be processed in a boiling-water-bath and do not need a fancy ‘pressure canner’.  (Note – vegetables are too low in acid for this method unless pickled).  Canning is always more fun if done with a friend!

Curing with Brine – Salting is an ancient method of preserving and includes things like sauerkraut and brine-cured pickles.  The fermentation that occurs means that the end result has many well-recognized health-giving properties.

Dehydrating – This is one of the oldest forms of preserving, and after being generally neglected in the last few generations has seen a resurgence with the ‘Raw Food’ movement.  Decent dehydrators are now relatively affordable (you can even make your own!) and this is an excellent way of preserving the nutrients in your food.

The ‘Root Cellar’ – If stored correctly, some fruits, root vegetables and grains can be kept in a dry, cool place for most of the winter with no additional preserving.  There is a lot of information out there to help you do this well.

Planning Ahead

The biggest key to having a successful preserving season is to plan ahead.  If you plant things too early, for instance, you will be trapped in the heat of summer beside the hot stove, blanching and canning.  There are many resources available to gardeners to help with planning so that your harvest makes the preservation at the end of the season easy.  For those of us who do not plant a full garden, small markets will usually order you cases of local product at a cost savings  if you plan with them ahead of time.  Happy Harvest!