Hot Shots - September 1, 2023
Hot Shots - September 1, 2023
Severin R-B Danieli
Hello all,
I am coming to you from the cool west coast to write my last Hot Shots before I leave on mat leave. Sad? Yes. Exciting? Oh, yes.
It seems fitting that my last week of work feels like the change of season from summer to autumn, though that sneaky heat could come back so I won't get too comfortable. However, with a week of misty rain and 20 degree average temps, it feels as though autumn is calling to us.
I have thoroughly enjoyed writing these Hot Shots, waxing poetic about the types of fruits and veggies that I love, commenting on the weather and reminiscing on food specific memories. I just looked back on the first Hot Shots I wrote and it was back in December of 2021 - just a few months shy of 2 years. The first fruit I wrote about on that Hot Shots was a pineapple, which coincidently enough, is the size of baby this week. Talk about a full circle moment.
I thought for the last Hot Shots for a while, I would talk about my favourite and most nostalgic fruits and veggies that we have here at Disco right now. So, let's go!
Roma tomatoes.
The meaning of roma tomatoes are three fold:
The first: our pup is named Roma, not technically named after the tomato, but not not after the tomato. She is a lagotto romagnolo breed, which hails from Emilia Romagna in Italy, aaand then also the veggie connection.
The second: my love of BC vegetables (these tomatoes are from Secrest Organic up in the interior) and one of my favourite times of year at Disco is when the local product starts to roll in.
Third and final: my in-laws are Italian, and their love of tomatoes know no bounds.
Perfect for canning and being made into a sauce, the roma tomato is a hard working tomato variety with a bit of sentimentality mixed in.
Mini sweet peppers.
Another nightshade favourite, and just so darn delicious. Roasting whole, adding into a salad or dipping them into a sauce.
We've got mini peppers from Del Cabo Farms in Mexico (the photo on the left), but if you would prefer mini peppers from BC, we have mini peppers from Lina's Garden in Cawston, BC.
Figs!
A not-so-common fruit to have here at Disco, maybe just a few times a year if that. These fresh black mission figs are from Creekside Organic.
I don't think I ever had a fresh fig, or I simply don't remember, until I was in Italy. Our lovely landlords who lived a floor above us in our apartment building brought us a full on bowl of fresh figs when we finished quarantine, and they were so juicy and flavourful. During our time in Italy, there would be persimmon and fig trees reaching over garden walls and hanging over the sidewalks with perfectly ripe ready-to-pick fruit. It was glorious.
Figs are one of the first plants to be cultivated by humans, documented as far back as 11 thousand years ago. First cultivated in ancient Egypt, and specifically the black mission fig is native to the Balearic Islands, an archipelago of Spain, in the western Mediterranean Sea.
Nectarines.
Simply put, they are my favourite stone fruit. No further comment needed.
Okay, okay, a few more comments needed.
A top tier stone fruit, followed closely by cherries in my ranking system, these nectarines from Natures First Fruits are scrumptious. The nectarine is thought to have been a natural genetic mutation of the peach, with a recessive gene that makes the skin smooth rather than fuzzy like a peach. In various orchards, peaches and nectarines grow can be founding growing on the same tree but just different branches. I think it is safe to say they are siblings in the stone fruit world.
Black kale.
I had to add in at least one green! And that is black kale.
Hands down my favourite variety of kale, my three favourite ways to cook this leafy green are:
First - in cavolo nero soup. I first made this recipe in Italy, and it is a delicious blend of cannellini beans, black kale, tomatoes and topped with parmesan & olive oil.
Second - kale chips. I cut out the stems and roughly rip the leaves, place them flat on a baking sheet, toss in any spice you like and some olive oil, and then bake low and slow (checking very frequently!!!), until they are crispy.
Lastly, sautéed with root vegetables for a breakfast hash. Savoury, filling & colourful.
The black kale pictured above is from Myers Organic Farm located in Langley, BC, and this farm consistently has some of the most beautiful produce from all our local farms.
Sugar pie pumpkin.
A sure sign of fall, the sugar pie pumpkin is traditionally used for making pumpkin pies. Growing up, I thought the colour and smell of pumpkin pies was not appetizing, so I usually opted out of trying a piece. I would just have some whip cream and call it a day.
However, a plot twist came in the form of my sister, who always loved pumpkin pie, and as I always want to do what my older sister does, so, I tried it. Well, well, well, was I missing out! Crumbly crust, savoury filling and the spices!! I think the spices are what make a great pumpkin pie. That and a huge dollop of whip cream on top.
So, here we are. At the end, but also at the beginning of a new adventure for me.
I will miss writing these Hot Shots and hearing back from customers that enjoyed that weeks write up. Thank you to everyone who reads along & we will chat soon.
Big love,
Severin R-B Danieli