Tag: Foraging course

Forage, Feast and Garden Tours

Good Hope Gardens

Fynbos Flavours

Forage, Feast and Garden Tours

This half day course takes place in and around the Good Hope Gardens Nursery in Cape Point run by Roushanna and Gael Gray on weekends and can accommodate 12 people. A minimum group of 8 is required.

Group bookings can be arranged on request in the week. Corporate bookings for up to 20 people via special arrangement. Starting time for the course is 10am. To book please contact roushanna@hotmail.com

Cost

The half day course includes pre-prepared wild food snacks and drinks tasted along the walk, a simple delicious meal shared by the group that we will forage along the way and a pre-prepared wild desert. You will also receive information sheets and recipes on the plants that we will use in the meal.

R500 per person or R1800 for group of 4 friends.

Alternatively you can book a Wild Food Meal and sit down and enjoy a Wild Food tasting lunch at your leisure (minimum of 10 per group)

What to expect

Each course is different according to seasonality and availability in the gardens and the bush. Explore our 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. After the snacks and tour we will get creative and prepare and share a meal. This will be followed by questions and answers. You can also enjoy a 10% discount in the nursery retail should you wish to purchase any indigenous plants for your garden.

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 humor!

Other courses and walks we offer:

Coastal Foraging

Kids Forage Harvest and Feast

Educational Fynbos walks

Guided fynbos walks

 

Visit This Post for an introduction to your guides!

Sun tea Stuffed squash flowers, purple carrots and wild garlic  Patty pans IMG_20130426_113018

Great article and wild food recipes

This week we had a lovely write up in our local newspaper about our foraging, feasting and garden tours in The Falsebay Echo:

Image

Included in the article were two of my wild food recipes: Wild Asparagus Quiche and Wild Syrups which I will share with you below.

Quick and Easy Wild Asparagus Quiche

Pastry:

100g flour, 100g butter, 100g grated cheddar cheese.

Filling:

2 cups of washed wild asparagus tips, half a cup of spekboom (Portulacaria afra) leaves, one young onion diced, 3 free range eggs, 50g smooth cottage cheese, 60g feta cheese, half a cup of milk, a tbs of cornflour, half a tsp of baking powder, one tbs butter for frying.

Method:

Rub the flour, butter and cheese together until a dough is formed and press evenly into a greased pie dish.

Fry the onions in the butter until translucent and then add the spekboom and asparagus and stir fry for five minutes.

Remove from heat and let it cool. In a bowl, whisk the remaining ingredients together and pour over the uncooked pastry shell. Carefully spoon the asparagus mix equally over the egg mix and bake in a preheated oven at  180 degrees until golden brown, about half an hour.

Wild Syrups

Ingredients:

1cup of scented leaves – for example Peppermint Pelargonium, Rose Pelargonium or Wild mint leaves – washed and patted dry with a dish towel. Half a cup of sugar. One cup of water.

Method:

Place all the ingredients in a saucepan and simmer over a low heat. Cook until sugar has dissolved – this takes about 15mins, stirring occasionally. Strain through a sieve, squeezing the last of the syrup out of the leaves against the sieve with a spoon. Decant into sterilized bottles. Enjoy over ice cream, yoghurt, as a cordial or in a cocktail!

Peppermint Pelargonium syrup