Tag: Garden tours

Good Hope Gardens Photo Story

Summer is ending. A chill hits the air as soon as the sun falls behind the icy Atlantic Ocean. Autumn is here.

We have been blessed with rain over the past few days and the plants are loving it. It’s the very best kind of rain…a constant drizzle over a few days. It really soaks the earth and gives it a perfect watering.

With rain come growth and life. We have also had new developments at the nursery in the form of interesting landscaping projects, a rehabilitation project, wild food forage expeditions and progress in the Veldkos garden.

Not to mention working on our very exciting book – a big thanks to Robyn Hoepner – editor supreme – for helping make our dreams and ideas become a reality.

So to continue with all these positive vibes

Now you can just relax, kick back and enjoy this fun photo story of Good Hope Gardens…

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:

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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 atΒ  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