Category: Edible flowers

The Secret Garden Feast photo story

In the beginning of October we held a magical dining experience in a unique stetting- right in the middle of our plant retail.

Transporting guests to a place of community, nature and kindred spirits, enjoying feasting and festivities, belly dancing and the Gypsy melody’s of fantastic Ottoman Slap.

Not to mention lots of organic wine and Buchu ale.

A huge thank you to Juliette de Combes for taking these beautiful photos.

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

Ottoman Slap

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

Ottoman Slap

The Secret Garden Feast

The Secret Garden Feast

Ottoman Slap

The Secret Garden Feast

Ottoman Slap

The Secret Garden Feast

The Secret Garden Feat

Ottoman Slap

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

Ottoman Slap

Kelp Lasagna at The Secret Garden Feast

Ottoman Slap

The Secret Garden Feast

The Secret Garden Feast

The Secret Garden Feast

Ottoman Slap

The Secret Garden Feast

The Secret Garden Feast

Ottoman Slap

Ottoman Slap

The Secret Garden Feast

An event not possible without a lot of help from a lot of our friends. Thanks to all who participated in the magical event.

Who wants to join our next one?

The Secret Garden Feast

The Secret Garden Feast

We invite you to come and experience this once-off pop-up event dedicated to sustainable cuisine that will tantalise all of your senses.

The meal will be created by the Forage Harvest Feast team, using fresh seasonal ingredients and locally produced products, transforming them into delicious foods.
Vegetables, herbs and wild foods will be picked and prepared on site that day from the Good Hope Gardens vegetable gardens. We will also be using indigenous edibles, seaweeds, floral foods and local artisan products.

Quality not quantity is to be observed and that means limited spaces! There will only be 50 seats available at the Secret Garden Feast so please book soon to avoid disappointment.

For your entertainment, you will be able to feast your ears and eyes on the five-piece Middle Eastern/Gypsy/Balkan fusion band, Ottoman Slap. Bringing you original compositions and traditional music with a twist – from Middle Eastern, Kletzmer, Andalusian, Romanian folk songs, and finally, to a mesmerising Tribal Fusion belly dancer to leave you enchanted!

The Secret Garden Feast will be held outdoors in the Indigenous plant nursery at Good Hope Gardens in Cape Point on Sunday the 12th of October at 4pm.

Tickets: R400 per person

Expect: edible center pieces, dancing, connection, community, real food and the unexpected.

To book contact Roushanna Gray at roushanna@hotmail.com

The Secret Garden Feast

 

Forage Harvest feast – August

This weekend we held one of the last Forage Harvest Feast fynbos forages of the season with amazing people, beautiful weather and delicious food.

Reconnecting with our food and gaining knowledge about our edible Indigenous landscape evoked interesting conversation that flowed around the like minded crowd.

Coleonema oatcakes and Salvia goats cheese

Coleonema “confetti bush” oatcakes and Salvia goats cheese

Buchu brandy

Buchu brandy

The forage classrooms table

The forage classroom.

Forage Harvest Feast

Washing and sorting the forage and harvested goods.

Edible flowers

Edible flower power.

Forage and Harvest course

Sorting the harvest.

Reconnecting to your food

Slow Food – the sweet life.

Wild herb cheeses

Wild herb cheeses

CWild food community meals

Making rainbow salads.

Wild garlic rolls

Wild garlic rolls.

Cooking lunch at Forage Harvest Feast

Cooking up a storm.

Wild food Feast

Feast!

Honeybush and lemon Pelargonium cupcakes

Honeybush and lemon Pelargonium cupcakes.

If you would like to join us on our last Forage Harvest Feast of the season, or bring your kids to join our Kids Forage and Harvest mornings, contact us soon as spaces are filling up quickly.

Forage Harvest Feast

September the 13th – Saturday from 10am-2pm

Kids Forage and Harvest mornings

Saturday 27th of September 10am – 12pm PIZZA
Monday  29th of September 2pm – 4pm PIZZA
Thursday 2nd of October 2pm – 4pm SCONES
Saturday 4th of October 10am – 12pm SCONES

For more info and to book please email roushanna@hotmail.com

 

Febuary coastal foraging

On the 1st of Feb we had another really fun Coastal Forage.

Awesome people, fantastic conversation and scrumptious food!

Amongst all the awesome people on the course, Cape Nature botanist Rupert Koopman and his beautiful wife Florence De Vries also joined us. Florence took all the stunning photos in this post. Thank you!!!

coastal foragingThese boots were made for foraging…

Coastal foragingA little bit if info shared,

Coastal foragingfor collecting our foraged goods.

Coastal foragingMmmmmm mussels!

Coastal foragingWrack it and stack it. On my plate please….Wrack seaweed coleslaw. A thing of beauty and taste.

Coastal foragingApplying a seaweed face masks for amazing health and cosmetic benefits.

Coastal ForageIncluding instant happiness,

Coastal forageAnd ultimate bliss.

Coastal ForagingRustic ingredients for a gourmet meal.

The 1st of March and the 31st of March – both starting at 9am – are our next Coastal Forage dates.

Join us as we play like kids and eat like kings, and learn a little bit along the way too.

Contact roushanna@hotmail.com for more info or to book.

All Natural Body Butter Recipe

With so much hype about what and what not to put INTO your body, its easy to forget what and what not to put ONTO your body.

Quickly take a look at your makeup, body creams, sun block, hair care, nail polish, soap, etc.

Turn them around and read those labels. Did you know that what you put on your skin gets absorbed into your body?

As if you had eaten it.

Don’t get me wrong, I love beauty products as much as the next woman, in fact I have nail polish on right now, but the ingredients in some of the products out there are scary. Examples:

Benzoyl peroxide, Hydroquinone, Sodium lauryl sulphate, Parabens, Phthalates, BHA, BHT, Polyoxyethylene?

Er, no thanks.

A little bit of poison here, a little bit of toxic harm there – kind of the opposite of a beauty product in the long run don’t you think?

Check these blogs out for a little heads up..

Whats on your face? FAQ on what should I buy

And take a look at  this very cool blog post by Organic Beauty Talk

So I decided to make my own body butter. It does take a little bit of effort but its one of the best cream I have ever used, and so worth it. You’re worth it! I can understand all the ingredients, I could eat them if I really wanted to, and our Echinacea plants which has been charging in the garden were just begging to be used.

EchinaceaFresh Echinacea Flowers.

ALL NATURAL BODY BUTTER RECIPE

Body Butter herbs You can use whatever healing herbs you may have growing in your garden, I used these ones for their skin fortifying properties and makes a great healing body butter cream. A fantastic after-bath moisturizer and excellent night face cream – your skin will still feel hydrated in the morning. Use on chapped dry lips, rashes, bruises, rough knees, stretch marks, anything really.

Echinacea – high in anti-oxidants and anti-aging properties.

Centella asiatica – toning, tightening and healing.

Lavender – calming properties and relief for skin allergies.

Comfrey – high in protein, skin healing, anti-inflammatory and wound healing.

Put these in a double boiler over a very low heat. Add 500ml coconut oil and leave to infuse for 3 hours.

Remove from heat and strain into a non reactive bowl. Melt 150g of beeswax over a very low heat and add to the herb oil. When its cooled down, whip with a mixer on medium speed until creamy and smooth.

Natural body butterI used an old cake mixer – works like a charm! Pour into sterilized jars while the cream is still warm.

This recipe should give you enough for 4 small jars.

Natural body butter recipeBody butter, good enough to eat…

Whats your favorite natural beauty product? Share with us and lets all get even more gorgeous!

Wild Food catering

This weekend I made local wild food tasters for some Japanese seaweed scientists.

No pressure.

Wild cocktails

Wild mint and buchu brandy cocktails

Wild food startersBuchu brandy is excellent for settling the stomach. So after a heavy meal a shot of this would do you good….nice excuse!

Wild food seashoreCrumbed black mussels on a bed of wild nori

Limpet and periwinkle samoosasShe sells sea shells on the sea shore…

Wild food cateringLimpet, periwinkle and “krimpvarkie” seaweed samoosas

Sour figsPerfectly ripe, rainbow coloured sour figs

Ulva chilli bitesUlva seaweed and wild sage chillibites

Seaweed coleslawBrassicophycus and Chordariopsus seaweed coleslaw salad with edible wild flowers.

Wild garlic rollsNever-fail wild garlic rolls

Wild food dessertAnd for something sweet….

Agar-agar mini milk-tart “boats” with candied kelp and Carissa flowers.

Hope this keeps you inspired – Have a totally wild week!

Wild food supper

We recently had some friends in the field (pun intended) over for a wild food supper.

I thought I’d share with you some of the dishes we ate.

But first the prep. Gathering ingredients for wild foods is fun and adventurous and sometimes a little crazy.

Like surfing for our seaweed, or in this case, climbing up a ladder to collect the dried Strelitzia nicolai flowers towering overhead. You can eat the fresh seeds raw and the dried ones can be ground up and used as a flour. Just remember to leave more than you collect.

Strelitzia nicolaiStrelitzia nicolia dried flowers heads

Then you have to brave the bugs and spiders to find the beautiful golden fynbos pirate treasure inside the very hard seed pods.

Strelitzia seedsStrelitzia n. seeds

The seeds are like little hard black coffee beans with a white inside that can be ground up. The gorgeous orange fluff attached to them is the aril that is also edible. It’s a lot of work for a small amount of flour, but a labour of love is usually delicious!

wild food dessertAgar agar and strawberry brule w. Carissa macrocarpa flower and Strilitzia shortcake

Pictured above on the left you can see the final product…I used the flour to make a shortcake and included the aril for added edible decoration.

So now I will backtrack to the starters. Sorry. Its like reading one of those books that the beginning is in the middle and you start at the end and finish in the future. Confusing and edgy. Exciting and wonderful –  like these sweet and salty seaweed nutsSeaweed nuts

This a super easy, highly tasty snack to make. Whether you are hosting a Rugby Watching Braai or a Canape and Cocktail Soiree, these will go down a treat.

Using freshly washed and rinsed sea lettuce or Ulva, chop up a cup full and toss with assorted nuts. season with sea salt and sugar and pop in the oven on a low heat until the nuts are golden brown and the seaweed is crispy.

Yum.

We also enjoyed oven baked periwinkle and seaweed samoosas

Periwinkle samoosas

Periwinkle samoosasPeriwinkle and seaweed samoosas

Seaweed couscous salad – get the recipe here.

Couscous seaweed saladUlva couscous salad with wild garlic flowers

Never-fail-to-please ruby relish on Bree

Carissa and beetroot relish on breeCarissa macrocarpa berry and beetroot relish topped with Carissa bispinosa berries.

Wild garlic rolls and farm butter

Tulbaghia rollsTulbaghia violacea rolls

These were used to mop up the exquisite juices of the mussels….

Musssels and spekboomMussels in a creamy white wine sauce with garlic, thyme, Salvia chamelaeagnea, Portulacaria afra and whole baby onions.

For dips we had Morogo, Wild garlic and King Protea seed pesto and a Wild sage sour cream

Morogo pesto and salvia sour creamMorogo, Tulbaghia violacea and Protea cyneriodes seed pesto. Sheeps milk sour-cream flavoured with Salvia dentata.

We hope this inspires you to be creative and adventurous with your cooking this year –

Happy 2014!