Winter is alive.
The squelch of mud under your gumboots, the soft touch of rain on your face, the warmth of a fire in the evening. Dams filling up, rivers flowing, crisp winter greens.Bright copper kettles with warm woolen mittens. You get the idea.
Have you ever seen a sheep shake off rain like a dog does? Its brilliant. The sheep-shake is the new essence of winter for me. That and spinning wool by the fire. The smell of lanolin as I peddle barefoot. 2000 and what did you say?
We might be hippies but we like to think we are hip. We know about things like hashtags and pinterest and instagram.
Here are some photos of #farmlife #capepoint #goodhopegardens
Busy bee collecting pollen from an Aloe flower.
Angulare tortoise enjoying a little bit of sunshine.
Raided by the baboons
Feeding raided carrot tops to the pigs.
But not all of them were eaten. Happiness.
This goat. Always reaching for those goals.
Seed saving – Chilli’s.
And of course, winter brings weeds. Weeds, weeds, weeds.
They have popped up all over our gardens, jostling for position in-between our flowers and veg. There is a cute saying that goes
Weeds – If you cant beat them, eat them.
Many weeds are edible, but you must be able to identify them correctly before attempting any wild weedy snacks as there are also many poisonous ones out there. Two good ones to start with would be Marog or Imfino – our local Lambsquarters and family of the Amaranth, and of course Urtica dioica the stinging Nettle.
Nettles are a mega nutrient high superfood. Its best to wear gloves when picking them and if you put them in a bowl and pour hot water over them, the stinging properties go away, leaving you to handle them freely. Marog comes in many different varieties, ranging from red through to dark green. You get a small grained, big leafed variety whose leaves you can use like spinach or a big grained, small leaf variety whose seeds can be used as a grain. Here is my Winter Greens soup recipe which include both of these weeds:
Winter Greens soup
1 tbs olive oil
2 onions with their greens, chopped
2 tbs chopped wild garlic leaves
2 cups of chopped spinach
2 cups of chopped nettles
2 cups of chopped marog leaves
a handful of white rice, amaranth or quinoa
1 litre of veg stock
Salt and pepper
Plain yoghurt or cream to drizzle over each bowl
Cook the onions and garlic over a medium heat until the onions are translucent. Add the rice, stir, cover with a lid and turn the heat down and cook for about 15 mins. Add the stock and the greens and cook for a further 15 mins. Add salt and pepper to taste. Serve hot and drizzle the yoghurt or cream over each and garnish with a sprig of herbs.
You can enjoy this soup along with many other delicious wild food dishes at our Forage Harvest and Feast courses starting up again at the end of July.
FORAGE HARVEST FEAST
Fynbos Foraging Course
This half day course takes place in and around the Good Hope Gardens Nursery in Cape Point
Each course is different according to seasonality and availability in the gardens and the Fynbos. Explore the gardens, discover and pick edible floral foods and fresh organic vegetables. Learn about indigenous edibles, and how to utilize them in your kitchen, how to grow them in your garden and their medicinal properties. Notes and recipes on the plants that we use in the meal will be provided.
You will enjoy wild food snacks and drinks, a delicious meal shared by the group made from ingredients that we will forage and harvest along the way and end with a decadent wild desert, Fynbos tea and Buchu brandy.
Email roushanna@hotmail for more details.