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


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.












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!