In high summer, when the basil crop is ready for harvest, drying and pesto production come to mind. But what about sweet basil treats? It might be surprising, but the strong flavour of basil, with its cinnamon undertones, combines nicely...
Continue ReadingWhen our kohlrabi is ready for harvest, it’s got to come out of the garden before it gets woody on the bottom. So we’re always keen for a variety of ways to use it. These Kohlrabi and Potato Cakes make...
Continue ReadingKohlrabi salad with cilantro and lime is a refreshing and healthy summer salad made with kohlrabi, cilantro, lime, jalapeño and a citrus vinaigrette This tastes good the next day too. Serves 4-6 Ingredients: 2 medium kohlrabi, cut into matchsticks 1...
Continue ReadingKohlrabi and Potato Subji is a Punjabi vegetarian dish that makes an excellent vegetable side, but it’s rich and spicy enough to feature as a main course. It may even improve by cooking it the night before and reheating. We...
Continue ReadingThe spicy corn and kohlrabi dish hails from northern India, but steps away from the typical, sauce-heavy curries. The sweetness from the corn is balanced perfectly by the chilies, salt, and lemon juice. It can be made less spicy by...
Continue ReadingThe blackened char of tomatillos and peppers adds so much depth of flavour to this classical Mexican salsa. Foodie puritans might achieve this over direct flame in the traditional manner, but the broiler works just as well. Enjoy this salsa...
Continue ReadingThis recipe for Roasted Fingerling Potatoes is the perfect side for fall meals. Russian Banana Fingerling potatoes get planted in early spring – as early as April on the coast. This is a slow growing, late season variety, meaning that...
Continue ReadingHappy Chinese New Year! If you’re looking for a simple side dish for your Chinese New Year gathering, this is your ticket. This dish needs only a few ingredients, yet packs a ton of flavour. If you planted pac choi...
Continue ReadingThe elements of this Fennel and Golden Beet Salad really benefit from the use of a mandoline slicer to achieve very thin, even slices. Both the fennel bulb and beet are sliced this way (on the thinnest setting), but they...
Continue ReadingPizza Margherita is supposedly the original prototype of all pizzas that followed. Tradition holds that its three simple toppings symbolize the red (tomato sauce), green (basil), and white (mozzerella) of the Italian Flag. It is a pizza constructed with restraint,...
Continue ReadingRoasting garlic transforms it from spicy, sharp, and pungent to sweet and smokey. The garlic loses its hard texture and becomes creamy and smooth. There are lots of ways to achieve this, but our preferred method is this simple roasted...
Continue ReadingSimple Corn Soup: Three little words that really mean what they say in this recipe. This is the perfect summer soup to serve warm and start a harvest meal. It provides all the joy of buttery rich sweet corn on...
Continue ReadingThis Gazpacho Verde recipe makes the perfect introduction to an outdoor meal on a hot summer evening. Served chilled, it is both cooling and refreshing, with a refined flavour that is out of this world. This cold (vegan) soup can...
Continue ReadingThis is one of the fastest, easiest salads we know of, but it looks sensational and tastes great. It is easily adapted by switching out one or more ingredient, but the radicchio is essential. We are always amazed by how...
Continue ReadingSoy is a fairly easy plant to grow. A single packet of seeds can produce enough soy beans at the end of the season to process into several liters of pure home made soy milk. For a short cut, you...
Continue ReadingDoes removing the scape from hard-necked garlic really improve the size of the bulb and cloves? That’s the commonly understood wisdom among garlic growers. Whether it is scientifically true or not, garlic scapes are edible and packed with garlic flavour....
Continue ReadingThis sharp dressing brings out the essence of aromatic rosemary, and blends it divinely with pungent citrus and garlic that suits nearly any salad. The recipe below makes enough Rosemary & Lemon Vinaigrette to top around four spring and summer...
Continue ReadingSoya bean sprouts are one of the most common and popular vegetables in Korean cuisine. They are known as kongnamul in Korean, and this salad is Kongnamul-muchim. Soya bean sprouts are always cooked before eating, which takes away a musty,...
Continue ReadingWith the holiday season upon us, we felt that a cookie recipe was in order… This one incorporates coriander seeds – the fruit of the cilantro plant. Cilantro is super easy to grow, and really productive for those who want...
Continue ReadingPick red, orange and yellow tomatoes fresh from your garden to create a rainbow of flavour in this colourful tomato and pine nut salad recipe. Use any combination of interesting tomato varieties to serve up in this tasty salad with...
Continue ReadingCookbook author Emily Richards loves serving this salad with fresine, a long pasta similar to fettucine. Then, once most of the tomato and cucumber is eaten, you can break up the pasta to soak up all the tasty vinegar dressing....
Continue ReadingWith the arrival of warm weather comes the barbecue season. Coriander Root Paste is a kind of all purpose barbecue rub or marinade that takes its flavours from the southeast Asian cuisines of Thailand and Vietnam. It makes use of...
Continue ReadingA hands down favourite of the West Coast Seeds staff, Sungold Cherry Tomatoes are one of our most popular tomato seeds. The beautiful tangerine-coloured cherry tomatoes have a rich, fruity and unique tropical flavor when left on the vine to ripen. We...
Continue ReadingIf you’ve never tried fennel, now is a great time to get acquainted. Although fennel takes more time than arugula to grow, when the two meet up in a salad, it’s a wonderful culmination of your garden – spicy, juicy,...
Continue Reading
