Making Swedish Meatballs








Hello and welcome to the third instalment of our new series, Comox Valley Eats, showcasing the fabulous food produced in our beautiful and bountiful Comox Valley and sold right here in Seeds! This time we have an intriguing recipe from the lovely Allan and Heather at Tannadice Farms featuring just one of their many fabulous pork products. Enjoy and bon appetit!


Meatballs in Apple-Curry Sauce by Tannadice Farms


1 lb Tannadice ground pork

½ cup dry bread crumbs or rolled oats

1 egg, lightly beaten

1 teaspoon salt

2 cloves garlic, minced


1 teaspoon butter

1 medium onion, chopped

½ red pepper, finely chopped

1 cup applesauce

2 tablespoons soy sauce

1 teaspoon curry powder

1/3 cup raisins (optional)


Combine meat ball ingredients and form into 1 inch balls. Place on a greased glass pan and bake at 375 for about 20-30 minutes.

To make sauce, melt butter over a medium hear, add onion and pepper and cook until soft. Add the remaining ingredients, mix well and heat for 5 minutes.

Pour over meatballs when ready to serve.










Hello and welcome to the Seeds blog and to our new series of delicious recipes showcasing local food products. Today we have a second recipe from the wonderful Dan and Maggie at DeeKayTee Ranch, this time featuring their scrumptious ground beef. Enjoy and happy eating!


Freda’s Meatloaf by DeeKayTee Ranch

2 eggs

2/3 cup of milk

2 teaspoons salt

¼ teaspoon pepper

3 slices of fresh white bread, crumbled

1 onion, chopped

½ cup raw shredded carrot

1 cup grated cheddar cheese

1 ½ lbs DeeKayTee ground beef

¼ cup brown sugar

¼ ketchup

1 tablespoon prepared mustard


Break eggs into a large mixing bowl and beat lightly with a fork. Add milk, salt, pepper, crumbled bread and beat until bread disintegrates. Add onion, carrot, cheese and beef. Mix well.

Pack into a 9 x 5 inch loaf pan. Combine the super, ketchup and mustard and spread on top.

Bake at 350 degrees for 1 hour. Let stand for 10 minutes before serving.









Hello and welcome to a brand new feature on the Seeds blog that we are very excited about: Comox Valley Eats! Here at Seeds we are proud to stock and support many amazing Comox Valley food producers – talented and hard-working folks who grow, raise and toil for our stomachs’ delight. And we figured, since these people know their product better than anyone else, they might have some killer recipes up their sleeve that showcase said product. So, we reached out to our local food community, the response has been fantastic, and we are very happy to share these delicious recipes with you here. May you never have a dull dinner again!

First up is one of two fabulous recipes sent to us by the lovely Dan and Maggie at DeeKayTee Ranch. Bon Appetit!


Slow Cooker Teriyaki Chicken Wings by DeeKayTee Ranch

¾ cup granulated sugar

½ cup packed brown sugar

1 teaspoon ground ginger

1 teaspoon garlic powder

1 cup soy sauce

¾ cup water

¼ cup pineapple juice

¼ cup vegetable oil

4lbs DeeKayTee chicken wings (24)

In a very large bowl mix all the ingredients except the chicken wings. Add the chicken, toss gently to coat. Refrigerate for at least 2 hours to marinade.

Remove chicken from marinade and place in a 4-6 quart slow cooker. Add about 1 cup of the marinade and discard the rest.

Cover and cook on high for 4-5 hours or until the juice of the chicken is clear when the thickest part is cut to the bone.














Hello and welcome to the second edition of 5 Minutes 5 Questions, a new feature on this blog profiling some of our beloved regular shoppers. This time we spoke to the lovely Chris Newell-Bate, who along with the equally lovely Joe shops at Seeds almost every day. We love our customers!

What’s your favorite product in Seeds?
The fruit and vegetables. They’re local and they’re tasty and mostly organic too.

What’s your favourite local place for a picnic? 

I really like the village square here and I also really enjoy Comox Lake.

What’s your signature dish?
Vegetable stir-fry with a side of some meat that I sauté on a really high heat and then throw on top.

What’s your favourite cookbook?
The Whole Life Nutrition Cookbook. I’ve had it for years, it’s a great book.

What’s your guilty food pleasure?
Chocolate syrup – it goes on almost anything!

Please speak to one of the Seeds team if you’d like to be interviewed – as the name suggests, it only takes 5 minutes!

Miguel photo












Hello and welcome to this new feature on the Seeds blog, profiling some of our beloved regular customers. We’ll be posting roughly every 2 weeks, so do tell us if you’d like to be interviewed! And who better to kick off proceedings than Miguel Laroche of Cumberland favourite ASH Berry Farm?

Between working furiously to produce Ashberry’s delicious organic fruit and vegetables, Miguel comes into Seeds every day for his daily dose of Hornby Island’s finest. Our thanks to Miguel for being the first in this series!

What’s your favorite product in Seeds?
Energy balls!

What’s your favourite local place for a picnic? 

Sykes Bridge, up in the trails. It’s awesome.

What’s your signature dish?
So many! OK BLT with gluten free wrap, with tomatoes and salad greens from the farm.

What’s your favourite cookbook?

What’s your guilty food pleasure?