Category: Seaweed

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 

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Summer is here!

And its competition time….

Join our Facebook competition and stand a chance to win an ILUNDI signature sling

PLUS

2 x tickets for a Coastal Forage with us!

Click HERE to enter.

Good luck!!!!

Win an Ilundi signature sling plus Coastal Foraging tickets

Veggie Garden Club

Two weekends ago we had our very first Veggie Garden Club meeting here at Good Hope Gardens Nursery. The goal is to come together as growers from the area and to discuss ideas, problems we encounter in our gardens, share seeds and recipes. There are a lot of food producers locally as well as those who would like to learn, and I thought it would be great if we could get together and share knowledge and inspiration. We had a nice turnout for the first meeting, some people could not make it, but we filled the big wooden table in the Forage and Harvest classroom where the first meeting was held. The meetings will happen once a month at different gardens each time. Lucky for us, Kate Higgs – a fantastic photographer – joined our group and quietly took these beautiful photos.

There were a few things from the garden on the table for inspiration/to munch on.

Organic veg inspiration

Organic bananas

Rainbow radishes

Sweet potatoes

The group members varied from expert experienced permaculturists to those that had not yet started a veggie garden. Everyone had something interesting to contribute whether it was questions, answers, ideas, seeds or recipes.

Deep South Veggie Garden Club

Topics I had in mind that I wanted to cover were:

Crops, seeds, crop rotation and maintenance.

Topics that were discussed over the one and a half hours:

  • Baboons: Baboons are one of the biggest problem a food gardener faces in our area. We spoke about how to baboon proof your garden, what materials to use (check out your local dump) and how to build the structures like geodomes, cages and fencing.Deep South Veggie Garden Club
  • Veg planting guide: A Western Cape planting guide was handed around and we looked at what would work specifically in our area, what seeds we should be planting into the ground, what seedlings we should be planting and what to plant into trays. Deep South Veggie Garden Club
  • Hints and tips: The more experienced growers shared some hints and tips:
  1. Carrots and coriander need 8 days to germinate – after planting directly into the ground, cover with wet newspaper or hessian and keep moist for 7 days. On the 8th day, remove the cover and hope for a sunny day…..you will find the seeds have germinated and the weeds will have grown long, thin and white along the ground, searching for the sun. Once the cover is removed, the sun will scorch these white weeds, leaving you with only what you want in the bed.
  2. Wild rocket VS normal rocket – Wild rocket likes shade in late summer, it doesn’t get bitter, it self seeds easily and has smaller leaves. Normal rocket is a heavy feeder and would prefer to grow individually throughout your garden so scatter them around rather than plant a patch of them.
  3. The taste of herbs are diminished by the shade so rather plant in a sunny spot.
  4. For sweet carrots you need lots of minerals in the soil so add some phosphorus and potassium for tastier carrots.

Deep South Veggie Garden Club

  • We touched on seed saving, how to harvest seeds, how to store them and who had seeds to share.

Seed saving

  • Soil improvement – in our area the soil is very sandy. Sandy soil is good for drainage but needs to be enriched. We spoke about what to add to your soil. Get some horse manure from your local stables and mix with straw, Keep it wet and covered and spread over the sandy soil. Deep South Veggie Garden Club
  • MULCH MULCH MULCH. Watch Back to Eden for information on why mulch is so great for your garden. If you are not religious and can get past the biblical references, stick with it to watch and see how much sense the “forest floor” theory makes. Also invest/borrow or hire a wood chipper to chip up whole trees (branches and leaves included) or branches that need pruning in your garden. You can also get wood chips from your local dump or recycling center. Mulch should be about 10-15cm deep on your beds.Deep South Veggie Garden Club
  • We had a little talk and diagram drawn out for us by Pete explaining how wicking beds work. These container beds are about 120cm wide made from plastic containers or lined pallets. They have water and solid objects like rocks and bottles in the bottom layer, covered by biddem cloth. Next is a 30cm layer of compost followed by 6cm of wood chip. The is an inlet pipe that leads down to the water tank and feeds the plants through capillary action, so you don’t water the plants, just very occasionally top up the tank. Also an outlet pipe for overflow. Great for those with small gardens, or wanting to grow veg if you only have a courtyard or balcony. Pete makes these to order if you are not a great with tools.Wicking bed talk and diagram
  • We debated drip irrigation VS sprinkler/hose watering. Deep South Veggie Garden Club
  • Living near the Atlantic ocean we all have access to lots of seaweed. We spoke about using seaweed as a mulch or fertilizer. If you use undiluted seaweed your spinach can become more salty as a high content of salt in the soil will be absorbed by leafy greens.Deep South Veggie Garden Club
  • Hugelkultur was discussed and how we could/have implemented this in our own gardens. Deep South Veggie Garden Club
  • We shared recipes for leaves of the sweet potato and butternut. The first three shiny new leaves on a sweet potato vine can be used like spinach. Butternut and pumpkin leaves can be cooked with ground up raw peanuts in a coconut sauce and served on rice.Deep South Veggie Garden Club
  • A few of us had brought along some seeds to share – there was excitement and sparkling eyes as the seeds were passed around and we felt a bit like kids in a sweet shop.Radish seeds

What we should be planting now:

Seed Sowing Chart details by Franz Muhl.

Directly into the ground:

Beetroot. Final spacing: 8-12cm. Germination time: 7-14 days. Maturation time: 8-9weeks. Heavy feeder.

   Radishes. Final spacing: 3-8cm. Germination time: 3-5days. Maturation time: 3-4weeks. Heavy feeder.

Carrots: Final spacing: 4-7cm. Germination time: 7-10 days. Maturation time: 8-10weeks. Light feeder.

  Lettuce. Final spacing: 25-35cm. Germination time: 3-7days. Maturation time: 8-10weeks. Light feeder.

  Coriander. Final spacing: 1cm. Germination time: 7days. Maturation time: 3-5weeks. Medium feeder.

Garlic. Final spacing: 8-12cm. Heavy feeder.

Peas. Final spacing: 4-5cm. Germination time: 5-10days. Maturation time: 8-10weeks. Light feeder.

You can also direct seed turnips, nasturtiums, swiss chard and kale.

Into seed trays:

Onions. Final spacing: 10-15cm. Germination time: 6-14days. Medium feeder.

Spring onions. Final spacing: 4-8cm. Germination time: 6-14days. Maturation time: 8-10weeks. Light feeder.

Kale: Final spacing: 40-50cm. Germination time: 5-10days. Maturation time: 6-10weeks. Heavy feeder.

Swiss chard. Final spacing: 25-35cm. Germination time: 7-14days. Maturation time: 8-10weeks. Medium feeder.

You can also plant lettuce into trays.

Seedlings into the grounds:

Broccoli. Final spacing: 30-40cm. Germination time: 5-10days. Maturation time: 8-9weeks. Heavy feeder.

For organic seedling, Harts Nursery is a great place to buy from.

So maybe if you live in the Deep South you will be tempted to join us next month or if you dont live in the area, you will be motivated to start your own veggie garden club. As you know, food is kind of important to us humans – we should all learn how to grow our own and teach our children at the same time.

Happy planting and happy eating!

 

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.

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!

2014

Happy 2014!

Here we are. In the future. The 2000’s – a world of robots and information at the touch of a button, food supplements in a pill, romance through a computer screen and commercial space travel.

But scratch at the surface  and discover we are all searching for a balance….

Yoga. Meditation. Detox. Me time. Time out. Book club. Fight club. Wine club? Outdoor festivals. Indoor exercise. Gardening. Chocolate. Hiking. Bach remedies. Extreme sports. Green juice. Journaling. Nut milk. Tantra. Scrapbooking. Sleep.

Happy, healthy, body mind and spirit.

Trying to get back to nature and live a lifestyle as organic and as healthy as we can. Back to basics, the Slow movement, reconnecting with our food, connecting with our community and being in the moment.

If you’re reading this, you have probably had too much screen time already today. Straighten your back, roll your shoulders and remember to go for a walk barefoot after reading this. Maybe just first quickly check your Facebook and your email.

And obviously have a glance at your phone. Oooh a new WhatsApp message!

Our lives are crazy. Things are so busy and exciting and tiring all at once and screen time is at an all high. A Pinterest board for groceries? No seriously now. Maybe they just lost their pen and paper.

So just chill out man. Like fully.

Come on a Coastal forage and have fun and meet great people and eat good food…..

A big thank you Loubie Rusch from Making Kos who took a break from creating her amazing food and joined us to snap all these amazing photos at our last Coastal Forage.

Coastal foraging

Coastal foraging

Coastal foraging

Coastal foraging

Coastal foraging

Nori - PorphyraCoastal foraging

Kelp - Ecklonia

Coastal foraging

Ulva - sea lettuce

coastal foraging

Coastal foraging

Coastal Foraging

Coastal foraging

Coastal foraging - face mask

Coastal foraging

Coastal foraging

Coastal foraging

Coastal foragingYum.

New 2014 Coastal Foraging dates:
Dates: Saturday the 1st of Feb – 10am
Saturday the 1st of March – 9am
Sunday the 31st of March – 9am
Price: R300 per person

The reason these courses are only once a month is because the dates and times are organized around the low tide at new moon (spring tides) to ensure maximum enjoyment in the rock pools as this is when the tide is out the furthest.
Please email roushanna@hotmail.com if you would like to book or have any questions and we will send you further details.

Hope you can join us!

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!