Hot Shots - February 10, 2023
Hot Shots - February 10, 2023
Severin R-B Danieli
Hello all,
Hope everyone's week has gone by smoothly. It is still rainy here on the coast, some patchy snow on our mountains, and let's be honest, we are all just wanting spring as soon as possible.
I've started reading Braiding Sweetgrass, lent to me by a lovely friend, and I am only about 30 or so pages in and I have had more than a few 'aha' moments. The author, Robin Wall Kimmerer, is an enrolled member of the Citizen Potawatomi Nation, a mother and a scientist.
A quote from Jane Goodall sums up Braising Sweetgrass eloquently,
“Robin Wall Kimmerer has written an extraordinary book, showing how the factual, objective approach of science can be enriched by the ancient knowledge of the indigenous people. It is the way she captures beauty that I love the most—the images of giant cedars and wild strawberries, a forest in the rain and the meadow of fragrant sweetgrass will stay with you long after you read the last page.”
Just from the first few pages, how she writes about her sense of place, and communal connection with the land, reminded me of my own research for my thesis and how a short food supply chain can amplify and deepen ones sense of place.
I've had a few afternoons this week where I was able to go for a West Van seawall. What a gorgeous coast we live on!
English Peas.
Growing on vines, and containing five to ten beautiful bright green peas, English peas are a crunchy delight to add to many dishes.
I've mentioned it before, but my husband loooves peas. Like, loves them. He will add them to any dish, but the best by far is pesto and peas on pasta.
This past weekend, there was some extra basil available to staff, and I ended up making a delicious fresh pesto with walnuts, basil, salt, pepper, fresh garlic and parmigiano reggiano. I threw all the ingredients into my vitamix, and away I went.
Yesterday in the main office, a few coworkers and I were talking about peas. Not sure how we got on that topic, but hey, that's the majority of our conversations at this workplace are about vegetables. One co-worker in particular, mentioned that he liked to drink pea juice from the can. This was met with silence, and then a collective, "what??".
Watermelon?
In February?
Your eyes do not deceive you! Watermelon in February!
These mini's come up to us from Mexico and Anjor Organic Farm, and are filled with flavour and the perfect amount of sweetness. We cut open a few for the staff to try, and it didn't last long.
Back a few years ago I was having quite a lot of food intolerances, and was off of gluten and dairy for a while. During that time I had a birthday, and my sweet mother-in-law cut me a piece of watermelon in the shape of a piece of cake, and stuck a few candles in it. Honestly, it was delicious, and now every time I eat a piece of watermelon I think of that.
Mustard Greens.
Perhaps the first time I have seen these beauties at Disco, mustard greens are a unique leafy green, and have many different varieties. The one in house right now are called curled-leaf mustard, and have a crunchy texture, and a robust flavour reminiscent of horseradish and pepper.
Mustard plants contain strong antimicrobial (bacterial, fungal) properties, which makes them the best choice for planting as a organic pesticide for cover crop to ward off weeds and soil-born pathogens.
The seeds of this plant are very common in South Asian, and are often cooked till they pop. When the seeds are ground up and mixed together with water and vinegar, voila! Mustard!
Recipe wise, for these greens, a simple sauté with your favourite vegetable or protein, or raw and shredded into a salad.
Bok choy.
My favourite vegetable to accompany tofu or tempeh, bok choy is fresh, full of flavour (sometimes I feel like it tastes like butter? Just me?) and originally comes from China. Growing along the Yangtze River Delta, where is has been cultivated for thousands of years, bok choy is often seen as a symbol of good luck and prosperity and is often incorporated into wedding banquets and holiday meals.
This bok choy pictured above is Shanghai bok choy, and can be used in various cooking applications, such as: sautéing, boiling, stir-frying, braising, grilling and steaming.
At disco we have shanghai bok choy in 20# cases from both Spring Fresh and Capay Organics from California, and then bok choy in 40/45# from Cal-O farms from California as well.
Garnet yams.
We recently got in a new supplier of yams, from Yagi Brothers Produce, who have been in operation since 1946 growing both organic and conventional sweet potatoes.
We have garnet yam, jewel yam, and sweet potatoes, or as their categorize them, red (garnet), orange (jewel) and white (sweet potato).
On two separate occasions, two different coworkers of mine have talked about how delicious and what good quality these sweet potatoes are. Next order you place at Disco, try out these new beauties. They will not disappoint!
Staff appreciation: David!
This guy. What is there to be said about Mr. Meek that has not already been said?
Chances are, if you're reading this, you have talked to David on the phone, and know what I'm talking about.
Often you will hear him answering the phone with a, "Hello, sunshine!" and you'll always here a laugh and a "Hi, David" through the phone. He also has some of the best snacks, which is usually why I hang around his desk chatting, in hopes he will spare a few almonds (he always does).
Working for almost 25 years in the produce industry, David is a valued member of our sales team, and always has a story to tell.
Happy Friday everyone! The sun is peaking through the fluffy white and light grey clouds here on the coast, as the weekend beckons us forward.
I've got a pretty chill weekend coming up, maybe a local brewery tonight with some friends of ours, some sort of downtown adventure on Saturday, and then the Super Bowl at my parents' house on Sunday. My dad just messaged in our family chat that he is making a Greek Food Feast for game day, so I am absolutely looking forward to that!
Sounds like the Philadelphia Eagles and the Kansas City Chiefs are the two teams vying to be Super Bowl LVII champion. Who will come out victorious? Do we care (that much)? And to be honest, we are all just watching to see Rhianna's half time show. Except maybe my dad.
Have a lovely weekend, everyone. Chat in a week!
Big love,
Severin R-B Danieli