Hot Shots - June 7, 2024
Charmaine Yam

Hello All,

I was thinking of greeting everyone with “Happy Summer!” but it’s not officially summer until June 20, 2024. So, Happy June everyone—sunshine is just around the corner!

Now, let’s explore the latest updates: coastal weather has been a bit of a mixed bag. While our gardens and forests are getting a much-needed drink, our local farmers are playing catch-up due to the soggy fields. Transplanting seedlings have been pushed back 2-3 weeks, but hey, patience is a virtue, especially when it comes to good food!

Here’s the scoop from our field aficionado, Brody:

Snow Farms: They’re a tad behind schedule, but the kale harvest is officially on, and rumor has it, zucchinis will be making their grand entrance in a week or two!
Myers: Lettuce and red chard are hitting the stage, joining the party with baby bok choy, spinach, and cilantro.
Two EEs: They’re rocking most veggies, but there’s a bit of a waitlist for collards, chards, and parsley until the end of next week. Green dandelion, kale, and romaine lettuce are also on the limited-edition list.

With that said, I went to check on my rooftop seedlings that we transplanted two weeks ago. The little ones were quite waterlogged, and the soil was very compact. Without a garden fork, I scoured the kitchen and found a bunch of long shish kabob skewers that worked surprisingly well.

My sister just got back from Portland, Oregon, with a gift from one of my favorite tea makers, Steven Smith Teamaker: Bourbon Barrel Aged Black Tea. I’m thrilled about the smoky experiments ahead! The last tea she gifted me was a Lapsang Souchong, which I used in a marinade and glaze for homemade Char Siu (Chinese BBQ Pork)—it was a game-changer.

For those curious about Lapsang Souchong: is made from larger, riper leaves from the lower tea bushes. These leaves are fermented, roasted on hot iron pans, and smoked over resin-rich woods, resulting in large, black leaves with sharp smoky notes and a spicy, smoky flavour.

Let's see what I have uncovered this week:

Tomatillo from **Coke Farm** - perfect for salsa verde!

In the garden, see them dance, Marvelous squashes, a lively trance! Round and plump or long and lean, A rainbow of colors, a magical scene!

From acorn's curve to butternut's sway, In soups, salads, or a pie to display. Their flavor delights, their shapes amuse, In the garden, they're the muse!

Iceberg lettuce from **Longview Farms** - product of BC

Mixed berry clamshells - we are trying out this as an option for stores - let us know your feedback!

In my mind, I imagine my kitchen as sleek, inventive, and spotless like Noma's, but the truth is, I'm just a laid-back gal with a penchant for elaborate hobbies. My shelves are filled with Tupperware and glass jars housing aging fruits and veggies, occasionally adorned with a hint of cat hair—much to my other half's dismay, who often questions the duration of my culinary experiments.

Thank you for reading along & I hope y'all have a great weekend.

More chats next week!
- The Compliance Officer

Hot Shots - June 7, 2024

Discover More