Hot Shots - January 17, 2025
Charmaine Yam

Can anyone believe we’re already halfway through January? I’ve been soaking up every minute of this sunny, brisk, cold weather. Dare I say it’s my favorite time of year. Forget the hot, sweaty beach weather—this is the season to pile on as many layers as you want, slip on some Blunnies (Blundstones), throw on a toque, and get your Canadian hot-girl walk on, eh?

If you’ve lived in British Columbia for a while, you know that weather isn’t just a background detail—it’s the main event. From the epic rains of the coast to the crisp chill of the interior, our climate shapes everything, including what we eat. This winter, La Niña has entered the chat, a climate phenomenon that could shake things up for BC farmers growing fruits and vegetables. It takes me back to Randy’s Ramblings from the 2021 era, where he’d often write about El Niño and La Niña and how they affect farming and the world of produce. If only we had remastered versions as podcast episodes, with the final form being a hologram of him ready to take you to school!

Think of La Niña as the chill cousin of El Niño. Both are part of a climate system called ENSO (El Niño Southern Oscillation) that originates in the Pacific Ocean. When La Niña shows up, cooler-than-usual ocean temperatures in the tropics strengthen trade winds, setting off a ripple effect on global weather. This year, however, La Niña is late to the party and weaker than usual, leaving meteorologists uncertain about its exact impact.

For BC farmers, this uncertainty adds complexity to an already delicate balance. La Niña typically brings more precipitation, which can be both a blessing and a challenge. Rain replenishes water supplies after dry summers, but it also means soggy fields and tricky planting conditions. Cooler temperatures could slow crop growth, although the weaker La Niña signal may temper the chill. Farmers may turn to greenhouses or stick with cold-hardy crops like kale and carrots to stay ahead of the game. On the flip side, more moisture promotes healthier soil but also invites fungi and pests that thrive in damp environments.

Even if you’re not a farmer, La Niña’s effects will reach you. Those fresh berries you’re craving might take a little longer to arrive, and that spinach for your morning smoothie might cost a bit more. Weather influences every bite we enjoy, and understanding these connections deepens our appreciation for the effort behind our food.

Despite the curveballs, BC’s resilient farmers will continue to deliver fresh, local produce—even if it comes with a bit more mud. So, the next time you’re sipping your coffee and watching the rain streak down the window, spare a thought for the farmers in their boots, adapting to whatever the season throws their way.

Let’s see what I have uncovered this week:

Rainbow Chard is a fascinating crop due to its paradoxical nature. While it's cold-hardy and can withstand light frost and cooler temperatures, it’s highly sensitive to wet, soggy soil. Farmers need to ensure proper water drainage, as standing water can lead to root rot and other diseases. However, despite this sensitivity to excess moisture, chard plays a vital role in improving soil quality. As a deep-rooted plant, it helps break up compacted soil, making it easier for other crops to grow. Additionally, as the roots decompose, they add valuable organic matter, enriching the soil with nutrients and enhancing its overall health.

Delicata squash from **Green Dirt Farm** - product of BC

I love heirloom tomatoes, especially when paired with a zesty anchovy vinaigrette, plenty of raw garlic, and thinly sliced pickled shallots to create that perfect balance of tang and depth. A soft-boiled egg adds a creamy, oozy finish that ties it all together. For that extra crunch, top it off with crushed croutons, a splash of truffle oil, freshly cracked black pepper, and fleur de sel... Drool-worthy!

Red Russian garlic from **Mans Organics** - product of Alberta

Golden turmeric from **Kolo Kai** in Hawaii!

Kabocha squash, including the versatile Teksukabuto, is celebrated in Japan as a symbol of good luck and prosperity, often gracing traditional New Year’s dishes like simmered kabocha. These beauties have tempura-ed their way right into my heart—crispy on the outside, tender and sweet on the inside, and perfect for dipping into a tangy sauce!

This weekend, I’ll be cooking crab with sticky rice, making soup dumplings, and shopping for a new pool cue (yes, I’m definitely excited about that!). But before diving into all of that, I tuned into Episode 139 of the podcast, From DJ to Full-Time Regenerative Farmer with Andy Cato. Andy’s journey from the DJ booth to the farm is nothing short of fascinating. He’s gone from the rhythm of the club to the rhythms of regenerative farming, and his story is full of unexpected turns. He shares the environmental benefits of regenerative agriculture, the challenges of switching careers, and how his creative mindset has shaped his new life on the farm. What really stood out to me was how someone can take a completely different skill set and apply it in such a meaningful and impactful way. Whether you’re into sustainability, farming, or just curious about major career shifts, this episode is worth exploring.

Chinese New Year celebrations are just around the corner. It’s going to be a busy and festive time, and I’ll be taking a break to fully enjoy the festivities. But don’t worry, I’ll be back the week after next with fresh posts!

Thanks for reading, and here’s to a weekend filled with delicious food and, if you’re lucky, some bad karaoke.
- The Compliance Officer

Hot Shots - January 17, 2025

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