Spring into Pepper Harvest!
While we're eagerly waiting for warmer temperatures and visible signs of spring in these northern climes, the pepper harvest is in full swing in Kampot, Cambodia.
Each drupe (i.e. single-seeded berry) in each pepper cluster will be hand-picked when it reaches its optimal size and contains the ideal piperine content. This beautiful peppery cluster and all its siblings are tended to by a team of about 115 farmers and farmhands. To learn more about the Farm Manager, click here.
Picture courtesy Ben Marans Photography
Interview on NPR
We were totally thrilled to be featured on the NPR podcast "How I Built This" with Guy Raz earlier this month. In case you missed it, here's a link to the episode. Our segment starts at 39 minutes.
For anyone with an interest in innovators, entrepreneurs, idealists and the stories behind the movements they've built, this is your podcast.
DRØM Pepper at Collected Joy
Collected Joy is a gem of a store in Toronto's east end. The owner, Sharon Smyl, is an absolutely delightful person who has created a gorgeous store dedicated to the ongoing discovery and collection of beautiful things. We're so pleased that DRØM Pepper has made it into her collection.
When you stop by Collected Joy (1035 Kingston Road), be prepared to lose yourself in lovely, small-batch quality gifts ranging from jewellery, cards, cookware, adult colouring books and everything in between.
Connections between Flour and Pepper
As you might suspect, we often view the world through a pepper lens. Even when baking sourdough bread, our minds turn to pepper. And we're not the only ones to make connections between flour and pepper. In Tartine Book No 3, Chad Robertson draws nice parallels: "the flavor from freshly milled flour is different from flour that is a few weeks or months old, much the same way that the flavor of freshly ground black pepper differs from pre-ground." Our latest loaf is a seedy one; the next will probably be nutty. And then, perhaps a peppery one ...?
RECIPE: Pasta with Shredded Butternut Squash and Sage
For an easy and delicious weeknight dinner, may we suggest that you make this pasta dish with shredded butternut squash and sage? Top it off with some parmesan and freshly cracked pepper and serve it with whatever greens you happen to have lying around. It reheats beautifully, so you might want to save some for lunch the following day.
Adapted from a recipe by Bon Appétit
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 cups shredded butternut squash (shredded with the coarse grating attachment on a food processor)
- 1/4 cup thinly sliced fresh sage
- 1 pound short curled pasta
- Kosher salt
- 1/2 cup grated Parmesan, plus more
- Freshly cracked black DRØM Pepper
Serves approximately 6
Heat oil and butter in a large pot over medium heat. Add shredded squash and sage and cook, stirring occasionally, until squash begins to brown, about 20 minutes. In the meantime, cook pasta in a large pot of boiling salted water, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with freshly cracked black DRØM Pepper plus more Parmesan.
Happy cooking - and happy spring!