It has been a hot (hot!) summer in BC. Here in Vancouver, we’re the ones who usually get the rain, which makes our sunny days so green and lush (not to mention appreciated). This year everything is brown and dry and we actually had a few days when the iphone was telling us we had ‘smoke’ as our weather due to all of the forest fires raging in our province. A smoky, hot city is not a fun place to be (although, I imagine considerably more fun than the many places where the fires were actually raging), so I tried to focus on some of the good that would eventually come out of it.
Did you know that morel mushrooms thrive in the aftermath of a forest fire? They happen to be my favourite mushroom of all time, so this was definitely a silver lining. (To be clear, I would far prefer a forest fire-free summer over a handful of tasty mushrooms, but ashes and mushrooms are better than just ashes, right?) Another good thing to come of this is less related to fire and more related to the actual Southern Italy-like heat we were having, which equals a way above average tomato season for us.