Category: Foraging courses

Foraging for flavour

On our last Fynbos Forage – Forage Harvest Feast – we welcomed the winner of our last Facebook competition, Nic Leighton and his partner Gabby Holmes.

Luckily for us, it turned out that they are both highly talented photographers and arrived for the forage armed with cameras and a passion for foraging and food – a great combination!

A huge Thank You to Gabby was kind enough to share some of the beautiful shots she took on the day, capturing each moment so that you can almost smell the fragrance through her photos.

 Wildfood snacks

Sheeps milk cheese

Edible flower cheeses

Forage Harvest Feast

Foraging course Cape Town

Rooibosand Pepermint Pelargonium cupcakes

Rooibos cupcakes

For those wanting to join us on one of these courses, we only have four left for the season with the first two upcoming forages already fully booked – so hurry and save yourself a spot soon by emailing roushanna@hotmail.com

We would love to have you join us in our Foraging and Feasting!

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Forage Harvest Feast – July 2015

On a windless, sunny, Cape winters day last Saturday, we held our first Fynbos Foraging course of the season – Forage Harvest Feast.

We looked at some very important foraging rules, sustainability of foraging, different ways of using Fynbos for flavour, indigenous edibles for culinary use and we touched on some of the medicinal properties of these amazingly useful plants.

We foraged and harvested wild and cultivated ingredients, tasting and smelling our way through the gardens and meandering wild paths in and around the Good Hope Gardens Nursery and then together we prepped and prepared a lunch feast with a few wild botanical cocktails made with The Botanist Gin to get things going.

A huge thank you to everyone who attended – what an awesome group! Every single person was so interested and involved, what a pleasure to share plant knowledge, the whole foraging experience and enjoy such a delicious meal with you all. A special mention of thanks goes out to the very talented Sitaara Stodel who was there to capture our day on camera and to Janet Lightbody for our beautiful Janet Ceramic heart dishes and ramekins.

Take a look at what we got up to:

Foraging courses Cape Town

Fynbos Foraging at Good Hope Gardens Nursery

Wild food foraging Cape Town

Fynbos foraging Cape Point

Forage Harvest Feast

Foraging courses Cape Town

Forage Harvest Feast at Good Hope Gardens Nursery

Foraging classroom Cape Point

Forage Harvest Feast Fynbos foraging courses

Wild greens pesto at Good Hope Gardens Nursery foraging course

Wild botanical cocktails

Forage Harvest Feast Good Hope Gardens Nursery

Foraging course Cape TownCheers!

If you would like to join us on one of our upcoming forages, please click HERE for more details or email roushanna@hotmail.com to book.

Fynbos Foraging Course Dates

Fynbos Foraging Course – Forage Harvest Feast

Forage Harvest Feast at Good Hope Gardens Nursery

Introductory half day forage and feasting experience

WHO IS THIS COURSE FOR:

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in gardening, in wild food, foraging or indigenous edibles. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our Indigenous edibles. People interested in Fynbos, in vegetable gardening, self sufficiency, in the Slow Food movement or those that just want to have a unique and delicious experience at a beautiful venue with like minded people.
WHAT TO EXPECT:
Each course is different according to the season and availability in the gardens and the bush. Explore the gardens, discover and pick edible floral foods and fresh organic vegetables. Forage for indigenous edibles, learn how to sustainably harvest them, utilize them in your kitchen, grow them in your garden and some of their medicinal properties. Learn about wild herbs and how to preserve and prepare them. After snacks and a gathering tour we will get creative in the foraging classroom kitchen and prepare and share a feast.

WHAT IS INCLUDED:
This half day course includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged, harvested and prepared by the group. You will also receive information sheets and recipes on the plants that we will use in the meal.

WHAT TO BRING:
Gumboots or comfortable walking shoes, raincoat/sun hat – suitable outdoor gear. Cameras are welcome. Don’t forget an open mind and your sense of humour!

BONUS:

You can also enjoy a 10% discount in the nursery retail should you wish to purchase any indigenous plants for your garden.

PRICE:
R500 p/person or R1800 for group of four. Children under 17yrs R200, Children under 2yrs free. Full payment will secure your booking as spaces are limited.

DURATION:
10am – 2pm

DATES:

June 27thJuly 25th, August 15thAugust 29th

VENUE:

Good Hope Gardens Nursery, Plateau Rd (M65),Cape Point

GUIDES:

Roushanna and Gael Gray

IS THIS SUITABLE FOR VEGETARIANS:

Yes – all the dishes on this course are vegetarian, and all food intolerances are catered for, please let us know in advance.

MAX NUMBER OF PEOPLE PER COURSE:

16

AVAILABLE FOR A PRIVATE FUNCTION:

Yes – Min number of people required: 10.
TO BOOK:
email roushanna@hotmail.com

Fynbos Foraging Course

Coastal Foraging course dates – Summer 2014/15

Imagine an icy turquoise sea, fresh salty breezes, a long white sandy beach and rock pools filled with food.

Idyllic, yes?

Yes. But wait – there’s more….

On a Saturday closest to the new or full moon (to ensure the lowest tide for optimal forage time) a group of like minded foodies, armed with permits, relevant equipment and new found sustainable harvesting techniques, all forage in a group along the inter tidal zone for their lunch.

Does this make you hungry for knowledge, keen to awaken your inner hunter-gatherer and try out some exciting new dishes?

Then join us on one of our Coastal Forages this summer. Here’s a look at what we got up to over the past few weekends…

Coastal Foraging Cape Town

Coastal Foraging Cape Town

Coastal Foraging Cape Town

Coastal Foraging Cape Town

Coastal Foraging Cape Town

Coastal Foraging Cape Town

Wrack coleslaw salad - Coastal Foraging in Cape TownKelp salad - coastal foraging in Cape TownArtisan bread from Cape Point BakerySea lettuce and couscous salad - Coastal Foraging in Cape TownCreamy white wine mussels - Coastal Foraging course in Cape TownWrack and flower coleslaw - Coastal Foraging in Cape Town

 

Feast! Coastal Forage in Cape Town

Mussel pot - Coastal Foraging in Cape Town

Coastal Foraging course in Cape Town

We would love you to join us one one of these delicious experiences, details below…

Coastal Foraging in Cape Town

COASTAL FORAGING

Our half day Coastal Foraging course will introduce you to some of our local edible seaweed, explore the magical world of rock pools, meet like minded people, learn how to prepare your macro-algae and have a delicious feast!
We will start off the day meeting at Scarborough beach, and after an intro we will make our way down to the tidal pools where we will forage for edible seaweeds and mussels. This beautiful coastline is abundant with food! As we always forage sustainably, we will be focusing only on the seaweed that is prolific in the area, stressing how to treat the wildlife with respect. After our morning on the rocks, we will head to Gael’s Beach Cottage on foot with our foraged food to prepare and create an outdoor lunch feast. Notes include intro, identification, recipes and tide charts. 

Price: R400 per person or R300 for a group of 4.

Bring: Beach gear, slip-slops or booties, your mussel license (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite! Also please bring your drink of choice for yourself to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)

Dates:

Saturday 21st Feb 10am – 2pm
Saturday 7th March 9am – 1pm
Saturday 21st March 9am – 1pm

April dates TBC


To book or for any queries, please email roushanna@hotmail.com 

Foraging with MasterChef SA

Episode 15 of MasterChef SA aired last week on MNET, and the top 5 contestants were told they had to forage for their main ingredients from the beach, Fynbos and forest floor.

It was such a great experience to meet them at Scarborough beach and take them to the inter tidal rock-pools to forage for mussels, periwinkles and edible seaweed and then on to Good Hope Gardens Nursery for a Fynbos forage for herbs and aromatic to compliment the harvested sea ingredients. The contestant were a charming, friendly and super enthusiastic group and I could see recipes running through their minds as they discovered a whole range of new flavours in the wild.

Foraging at Good Hope Gardens Nursery

Click on these video links to see more of what we got up to

Foraging with MasterChef SA

With the rising trend of foraging, concern for sustainable foraging is high, and with the fantastic platform of national television, I stressed this point as best I could.

Sustainable foraging

After foraging in the Deep South, they went to meet mushroom guru Gary Goldman in the forest and was guided by his passionate expertise and foraged some choice specimens.

Mushroom foraging with Gary

The contestants did well in the kitchen and created beautiful dishes with their foraged goods.

The top two recipes were Sipho’s Polenta lasagna filled with fried mushrooms and mussels and Roxi’s wild mushroom mille-feuille with hazelnut sauce.

Delicious! Heres hoping this post will inspire everyone to get creative and go wild.

Coastal Foraging

To find out more about our Fynbos and coastal foraging courses email roushanna@hotmail.com

Hashtag farmlife

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

Bee collecting pollen on an AloeBusy bee collecting pollen from an Aloe flower.

PeasWinter peas

Angulare tortoiseAngulare tortoise enjoying a little bit of sunshine.

Baboons ate the carrotsRaided by the baboons

PigsFeeding raided carrot tops to the pigs.

Happy carrotsBut not all of them were eaten. Happiness.

SheepShepherdesses

GoatThis goat. Always reaching for those goals.

Chilli seedsSeed 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.

Wild greens - marogo and 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

INGREDIENTS:
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
METHOD:
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.

Wild greens soup

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.

Mushroom Foraging

We had a very successful mushroom forage last weekend. We got lucky with both the mushrooms and the weather, and it was agreed by all that it was a very well spent Sunday morning activity. Led by our keen Mushroomer, with over 10 years of experience under his hat, we were taken to the secret spots of edible fungi abundance….

Mushroom foraging

Pine forest

Mushroom foraging

Pine Ring mushrooms

Mushroom foraging. This ones not edible!

Happy mushroom Forager

Mushroom forest

Mushroom hunting Cape Town

Mushroom Forage with Forage Harvest Feast

Mushroom foraging course Cape Town

Wild mushroom harvest

Once our mushroom eyes had peeled open, we really got lucky. And even got some exercise too – someones pedometer said she took 10 000 steps. Food and exercise – endorphins AND enough Pine Rings for the next few meals? Who could ask for more. Although I will never look at a packet of Dennys in quite the same way, those wild mushrooms are packed with flavour.

Its no wonder the Pine Rings Latin name is Lactarius deliciosus.

Fried up in butter with a bit of garlic and fresh herbs, with scrambled eggs on toast, in a venison stew, rolled up in a pancake, in a pasta sauce, cream of wild mushroom soup. Now my mouth is watering. I have to go make a snack quickly…

  Looks like fun? Why not join us for the next one happening this Saturday the 14th of June at 11am. Email roushanna@hotmail.com for more details.