Province’s stone fruit harvest was almost wiped out by a January cold snap
Chef Gus Stieffenhofer-Brandson says that when it comes to a fat B.C. peach, there are “endless possibilities” for a fruit that signifies summer.
He said stone fruit from the Okanagan had been a staple on The Acorn’s menu every year, and it was “devastating” to hear of the cold snap’s impact. “This year is going to be really, really tough to get B.C.-grown stone fruit, and there’s nothing else that we can do now,” said Brar, who is vice-president of the fruit growers association.Chef Rob Feenie, who recently took over the kitchen at Le Crocodile in downtown Vancouver, said that whenever he bites into a peach or nectarine, his thoughts turn to childhood visits to the Okanagan, where his aunt owned a cherry orchard.
Feenie said he doesn’t change his menu quickly, so he needs to work “a little more carefully … with what’s happening.” “We’re sad we don’t have peaches right now, but it’s just the fact of the matter that climate change is affecting us and our growing season here, and it’s just something we need to be dynamic , to be able to work around,” said Stieffenhofer-Brandson.
He also pointed out the “incredible morel season” this year, with the harvest of the wild mushrooms going strong and likely to last until August. “We have used onions in caramel sauce, carrots in ice cream, parsnips in pannacotta and corn in creme brûlées. This year, the stone fruit shortage meant Ma and his team would have to be “cautious” about whether they would be on the menu.
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