[youtube:http://www.youtube.com/watch?v=qTapNp-31rU%5D
A little musical geekery for those of you interested in classical music, minimalist music, reconfigurations of the “greats”, and the ever-interesting Max Richter. The fact of having to wait until 2013 for this album release is a bit maddening on the heels of this teaser video – but wait I will, in anticipation of hearing Vivaldi turned inside out. An ambitious project from one of my favourite contemporary composers – Richter actually undertook to rewrite the Four Seasons on a note level – leaving in the main figures and patterns which make Vivaldi’s music so recognizable to our western ears, while changing (as he says) 3/4s of the notes in the score. This seven-minute video gives a bit of the story and a taste of what that project has in store musically.
On our recent vacation, we stopped at the Wacky Woods on our way out of Fanny Bay, BC. It was a quick jaunt into the forest to show our friends the outdoor installations of the late George Sawchuk – but the sheer volume of work there never fails to impress. Humorous, provocative, penitent and sometimes melancholy – the passions and social critiques of Sawchuk are writ large on these woods – his legacy being a real community treasure. Though I have not got the rest of our trip photos online, I did put up a gallery from the Wacky Woods last week. Interested in more about Sawchuk? See this post that Brian penned after we visited the artist’s studio in 2008 when he was still very much alive.
As part of expanding our access to local food year round, Brian and I have taken up fishing in the last year. Lake fishing, mostly trout so far, but we’re interested in expanding into saltwater – and I’ve got a nascent interest in flyfishing that I might investigate this fall when I accompany Brian on some hunting expeditions (I don’t hunt, but I’m thinking it’s the perfect opportunity for some fishing and photography).
So! In keeping with the get-out-and-learn-new-stuff-about-food theme, we went to Belcarra on Saturday with our friend (who just bought a crab trap) Leung and spent the afternoon on the sunny dock getting nicely toasted (read: burned) while waiting for the crabs to take our bait. In general, I would not recommend Belcarra on a sunny Saturday as the pier is overcrowded – but for a first time it was excellent because 1) they have a park employee and volunteers out there on the weekend to answer all your questions and 2) there are so many people crabbing that you get a real feel for the variety of traps and techniques out there.
While we didn’t catch anything we could keep (all female and/or undersized), I did come away with a lot of confidence for doing more crabbing in the future. If you are interested in heading out for an afternoon of crabbing in the lower mainland, here are some things worth knowing:
As with anything there is lots ot know about trap types and locations – but it turns out that the crabbing itself is really very simple. Bait trap, drop or throw it in the water, wait (15 minutes with the half-circle traps, one hour or longer with the drop traps), pull in and discard whatever you aren’t allowed to keep. You can use tongs or work gloves to minimize risk of being pinched, or simply pick the crab up from its back end so the claws are out front. Also picking it up from the top of its carapace and turning it upside down is another way to avoid claw injuries.
Obviously this is a popular time for outdoor activities, so crabbing anywhere on a weekend is bound to be busy. We’re hoping to take advantage of my Mondays off work, and our willingness to go out in the dismal months of late fall to get some quieter and more productive crab fishing done.
One has to really like fava beans to grow them in their annual veggie garden…. despite being incredibly simple (watch out for the aphids!), they take up a lot of room for a yield that might get you three meals at best. Still, nothing beats the buttery wonder that is the fava… and especially in the Egyptian breakfast-stew Ful.
It occurred to me yesterday that this is a great use of seasonal foods, and after I shelled my basket-harvest of beans I got right to experimenting with a recipe using what I had on hand. The garlic scapes, parsley and beans came out of my yard, and everything else was local (except the olive oil and cumin seed) – which satisfied my inner-locavore greatly. This dish may be prepared and served in a variety of ways (tahini is the actual ingredient in traditional Ful but all I had on hand was almond butter) – but essentially it is a hash based around fava beans cooked in a stew of tomatoes.
Since I make no claim to anything approximating real North African cooking, I will call this one:
Breakfast Beans, Egyptian-style
2 tbsp olive oil
1 tsp cumin seed
8 garlic scapes (or one large onion if you don’t have the scapes)
1 yellow bell pepper
3 field tomatoes (3 cups diced)
2 cups shelled fava beans (1 15 oz can if you don’t have fresh)
1 cup parsley
juice of 1-2 lemons
salt to taste
2 tablespoons almond butter
* Because I made this with fava beans from the garden, I had to do the extra steps of preparing them before starting this recipe. After shelling the beans, drop them in boiling water for 1-2 minutes, then remove with a slotted spoon and plunge them into ice-cold water (to stop them from further cooking). Peel the tough outer shell from the beans to reveal the sweet green bean inside. This is not required as the outer shell is totally edible, but for this dish I would recommend it.
After your fava beans are prepared:
Serve warmed with feta cheese sprinkled on top, or with sliced hard-boiled egg (a low-carb breakfast option), or with pita breads.
This is remarkably good, and I am so pleased to have a batch made up for my breakfasts this week. Sadly, those were my last garden favas and the plants have been pulled up and composted to make way for winter scallions. I’m already looking forward to next year…. and in the meantime I guess I’ll have to go to the dried lima beans in my cupboard when I want to make this dish again.

Last night’s union talk and dinner at our home was crazy-successful….. an event that started out early and went late, ending with some hot-tubbing and cherry pie at midnight. About twenty people crammed into our small living room, and it was apparent to me that disenchanted as some of our activists may be, there is still a deep desire to explore the possibilities a new union and/or union movement…We already have agreement from someone to come and talk in September, so we will be working out the details of that shortly and going ahead with a little intimate series of discussions (and dinners) in our home.
Dinner last night was burgers (beef, lamb and veggie) with all the fixings, potato salad and pickles… plus a new kale recipe that I whipped up in an effort to use up the snow peas from the garden that were about to get too big for their own good. This turned out to be a definite keeper:
Conversation and Kale Salad
2 cups of shitaake mushrooms
5 garlic scapes
5 mid-sized curly Kale leaves
1 pound of snow peas
1/2 cup sunflower seeds
black sesame seeds
Dressing: rice vinegar, sunflower oil, sesame oil, juice of one orange
In advance, cut into pieces and cook the shitaake mushrooms and garlic scapes in sesame oil and a touch of soy sauce. Let cool.
Kale leaves should be cut very thin, with the ribs taken out. Snow peas may be cut into two or three sections.
Mix cooled mushrooms and scapes, shredded kale leaves, snow peas and sunflower seeds in a big salad bowl.
Mix dressing to your taste – the base is rice vinegar and sunflower oil with sesame oil being added in very small quantity for flavoring.
Toss the salad in the dressing, sprinkle black sesame seeds and a little salt on top – and you will have a pretty amazing salad to go with your summer grilling!