Hot Shots - March 18, 2022
Hot Shots - March 18, 2022
Severin R-B Danieli
Hello all,
Everyone had a good week?
It's rainy here on the coast, but spring is on its way! Every morning I check on my little sprouting plants, and seeing the growth each day is astonishing! Even just from when this photo was taken, a lot more have sprouted and grown taller - reaching towards the sun.
This past weekend, I went out to Deroche (between Mission and Harrison Hot Springs) to visit my aunt and uncle and participate in their seed exchange. I was able to score some lavender, borage, heirloom toms, sunburst squash and broccolini seeds. Their community group also unveiled their plans for a food forest and community garden they plan to execute this spring, and had a lovely lady by the name of Meg Jordan (Restore Earth Connections) talk to us about permaculture and her own food forest. I got to chatting with her after her talk, am planning on taking her permaculture course, and she also knows Discovery Organics!
It was an interesting event to participate in, and it kick-started that piece of myself that fell dormant after I finished up my Masters and started back on the 8-4 work day. There is no antidote more fitting for the soul than talking to like-minded community members, taking a drive out of the city, and breathing in some fresh air.
Our first BC cukes!
OriginO is an organic farm out in Delta, and definitely one of the QC/Receiving team's favourite farms. The reason being is their quality is always top notch and beautiful to look at. This arrival from OriginO also signals the start of the BC growing season.
OriginO's Long English cucumbers are delicious, fresh and crunchy. A great addition to any salad, sandwich, or pickled. Around 84 billion pounds of cucumbers are produced globally, and are a good source of vitamins K, A, C, folic acid, potassium and silica.
Their history started 10,000 years ago in India, and made their way Europe and then were brought over to the USA with European's in the 1500's. Known for its cooling effects, King Louise XIV used cucumbers to hydrate and nourish his skin. He loved cucumbers so much that he had his own glass greenhouses erected so that he could eat cucumbers year round. Talk about commitment! He might like cucumbers more than me, and that is saying something.
When I was younger, I would take a whole cucumber, wash it and then eat it whole while dipping it into a favourite salad dressing. Weird, I know. My niece and I seem to share our love of cucumbers (as well as pasta) so it is nice to see the cuke love being passed on to another generation.
Fingerling potatoes are a lovely addition to your root displays and these beauties come down to us on the coast from Pemberton and Across the Creek organics in 20# cases.
This farm holds a special place in my heart as it leases farm land to Laughing Crow Organic, which is where I did thesis research. Their farm has a magnificent view of Mount Currie, is a multigenerational farm, is now running a brewery (The Beer Farmers), and is one of the few farms that sells organic virus & disease free seed potatoes.
Fingerlings are good just about any way you make them, but some of my preferred recipes are roasted or boiled, cooled down, and then added into a potato salad.
Brussel sprouts.
A known mascot for the fall and winter holidays, but are available through till early spring. History tells us that the Brussel sprouts are native to, you guessed it, Belgium. However, other veggie historians tell us that they originated in the Mediterranean region, along with other cabbage species. These sprouts first sprouted in the north of Europe in the 5th century, and were then cultivated in the 13th century near Brussels. The first written reference of Brussels was in 1587, and made their way to North America in the 18th century when French settlers brought them to Louisiana.
Shaved Brussel sprouts on pizza are becoming a hot menu item lately, and I'm actually seeing a friend at the end of this week for dinner and she already knows she is ordering the Brussel sprout pizza. The restaurant is Scratch Kitchen in North Vancouver, near Deep Cove. This pizza includes: onion jam, caramelized sprouts, parsley pesto, toasted walnuts, mozzarella, parmesan, burnt honey. So. Good.
Available in 25# cases and 24x1# bags.
To me, broccolini is the cool younger sister to good ol' broccoli.
Not often growing more than 6 inches long, with thin and tender green stems, broccolini's taste is mild in taste, a bit peppery and subtly sweet. They are an easy vegetable to cook with, and can be sautéed, steamed, roasted, grilled or fried. Broccolini makes a good appetizer, pasta or risotto ingredient or pizza topping.
While up in Whistler a few weeks ago, we made fondue, and in addition to the baguette we dipped in the bubbling cheese, we blanched some broccolini and boiled some potatoes. It was so delicious my mouth is watering just thinking about it. My mom's side of the family is French and Swiss, so fondue is likely to pop up a few times a year at family gatherings.
Available in 18ct from Earthbound Farm.
Leffers Brother carrots.
These orange boys have been causing quite the stir here at Disco town, and are unbelievably sweet, rich and juicy.
Hailing from Alberta, in a town just outside of Lethbridge by the name of Coaldale, the Leffers brothers, Howard and Cornelius, farm on 400 acres. These two brothers started on the organic road in 2002, and in 2005 had their first organic field. As of now, all of the vegetables that are grown on their farm are certified organic.
Carrots originated in present day Afghanistan over five thousand years ago. There are many different colours and heirloom varieties, but the most popular orange variety spread to Africa, Europe and Eastern Asia during trade expeditions. Orange carrots first appeared in Europe between the 16th and 17th century, and took over as the dominant varietal.
At Disco Vancouver, we have their 25# juicing carrots and they are for the most part unbroken and could be mistaken for bulk table carorots due to their beauty. In our Calgary warehouse, we have their 10x5# and 24x2# bagged carrots.
Our resident Disco chef, Charmaine Yam (also Compliance Officer and part of QC/Receiving - she does it all!), whipped up a scrumptious roasted carrot and hummus dip for the staff, and it has been receiving rave reviews - as expected!
The recipe is: roasted carrots sprinkled with paprika, raw garlic, cashews, chick peas (garbanzo beans), olive oil, lemon juice, salt & pepper and topped with fresh parsley and pumpkin seeds. Throw that all together in a food processor/blender and you're good to go!
As I am typing this up, there is a steady stream of Disco employees coming into the main office, dipping their tortilla chips into the beautifully plated dip, and thanking Charmaine.
Have I mentioned lately that I love working at Discovery? Cause I truly do. And not just for the great food, but for the wonderful employees that make every day truly a day at the disco.
Thanks for joining me this week, and I hope a few of you try out the Leffers Brothers carrots as they are next level delicious.
Have a wonderful and safe weekend, and I will talk to you all next week.
Ciao!
Big Love,
Severin R-B Danieli