Presenting: The Mustard Seed Kitchen!

It’s here! It’s finally here! We’ve got our in-store kitchen up and running, with the all proper gadgets and gizmos needed to bake pies, pickle beets, ferment cabbage, and pursue whatever other kitchen adventures might be up the collective Mustard Seed sleeve. KitchenSo we’ve got two questions for you:


Maybe there is something you’ve always wanted to do: can your own tomatoes, make your own cheese, or ferment some amazing kombucha! There are an unlimited number of skills present in our community, but we want to focus on the ones that capture your interest! Comment on this post, or on Facebook, with some of the things you’re excited to learn about. You can also email your ideas to We’ll gather that info, look for themes, and develop workshops based on your interests!


This kitchen is a collective effort, where we hope learning, sharing, and growing will take place. As a grocery store that values community, we recognize that there are many voices, talents, gifts, and passions within our member and customer base, and we want to expand and highlight those as best we can. If you have a skill you’d like to share in a workshop setting, or know someone who does, please fill out this form, so it can be submitted to the Mustard Seed Kitchen Action Team. Here’s the link to the form: Lastly, we’re looking for a handful of people to join the Mustard Seed Kitchen Action Team. If all this talk of workshops and skill-sharing gives you excitement deep in your bones, and you have 2-3 hours a week to lend a hand, please let us know! We’re looking for some help with organizing, scheduling, feedback, followup, and other administrative tasks like that. You can email, or comment on Facebook, to let us know of your interest. Please spread the word about all this, and as we gather more information, workshops will be announced on our website and Facebook page – stay tuned!

The Mustard Seed Kitchen: Cooking with Scapes

Some very exciting news: this weekend we’ll be hosting our very first workshop in the Mustard Seed Kitchen! Join us for “Cooking with Scapes“, as Mel Athulathmudali teaches us about the garlic growing process, where scapes come from, and why we cut them. Then, though an interactive cooking demonstration, you’ll learn to make a few dishes, including a scape pesto, as well as an amazing hummus.

Scapes Poster

Follow this link to register online. Join in on this great opportunity to learn more about scapes – a veggie treasure that is incredibly delicious, and so readily available in Ontario!


The workshop was great! Wonderful turnout, delicious food, and we went home with so much great knowledge about scapes!

Scapes Workshop

Scapes WorkshopStay tuned to our Facebook page and blog for more information about upcoming workshops (including a cherry workshop on Tuesday, July 15th!) And for those of you who are looking for them, here are the recipes we walked through at the workshop. If you try them, feel free to post a photo to our Facebook page or tag us on Instagram (@mustardseedcoop) so we can witness your culinary delights!

Garlic Scape Pesto

  • 1 lb garlic scapes cut in to 1-2 in pieces
  • a large handful of fresh basil leaves, washed
  • 1-1 1/4 cups parmesan cheese, grated
  • 1- 1-1/2 cups olive oil best quality you can afford
  • Juice of 1 lemon
  • Black pepper to taste

Put the first two ingredients in a food processor and process until they are well chopped. Add the cheese and process for about 30 sec more. Add the oil 1/4 cup at a time until the pesto is a thick paste (this will depend on the scapes’ age; the younger scapes are more tender and will break down faster). Add the lemon juice and pepper to taste. If it is too thick, process with more oil until it’s the consistency you want.

Garlic Scape Hummus

  • 1 lg can of chick peas drained
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup garlic scapes chopped into pieces
  • Salt to taste

Put the chick peas and scapes into a blender and process for 30 seconds. Add the tahini and oil and process until a thick paste forms. Add lemon juice and salt to taste.

Sautéed Garlic Scapes with Tomatoes and Anchovies

  • 3 tbsp olive oil
  • 1 cup chopped garlic scapes
  • 1-2 oil-packed anchovy filets (optional)
  • 1 lb cherry tomatoes halved
  • 1/2 cup chopped Italian parsley
  • Salt and pepper to taste
  • 1 tbsp capers, chopped

Heats the oil in a sauté pan over high heat until it’s hot, and then add the anchovy and sauté until it starts to break down. Add the scapes and sauté in the oil for about a minute or until they turn deep green. Add in the cherry tomatoes and sauté quickly for about 30 seconds or until the skins are shiny and the tomatoes have just started to soften (don’t sauté too long or they will break down and have a sauce-like consistency). Remove from the heat, stir in the parsley, salt pepper and capers and serve warm.