Tag: recipe

Kelp and Sea lettuce Roll recipe

Have a look at my new Kelp and Sea lettuce Roll video recipe on You Tube, created on SABC 3’s Expresso breakfast show:

For those of you who have attended our coastal forages in the past few months, you will be familiar with this recipe and know how fun and easy it is to make and how delicious and nutritious it tastes!

Enjoy!

Grewia occidentalis recipe

Grewia occidentalis is commonly known as kruisbessie or cross-berry tree. It is a fast growing small tree or large shrub, hardy, has fibrous roots and grows in a variety of soil conditions. It can be planted in full sun or shade, and makes a great wind break. Once mature, it likes to be pruned. They can grow up to 5 meters, wind dependent.

Grewia occidentalis

It has very strong wood that does not splinter and was used traditionally by the bushmen to make bows and by the Xhosa and Zulu to make bows and handles for axes and assegaai’s. It also has a host of magical and medicinal properties including using the bark as a shampoo to combat grey hair and making a tea out of the leaves and twigs to ease childbirth or for impotency and bareness.

It attracts butterflies, is loved by birds for its tasty berries and carpenter bees often find a home in its wood and relish the pollen from pretty ten petaled mauve star-shaped flowers. Livestock enjoy the bark and leaves.Grewia occidentalis flower

It forms a four lobed fruit, green at first and then ripening to a golden reddish brown waxy fruit. These fruits are sweet and chewy with a tough skin and a big pip. They were used by bushmen as snacks particularly for long journeys as they kept well as dried fruit. Other culinary uses include flavouring porridge, the fruit crushed for juice and either taken fresh or fermented for beer, boiled with milk or used in a goats milk yoghurt.

Grewia occidentalis berries

We have a big Grewia tree outside our house, filled with life – at the moment the berries are just beginning to ripen, and the garden is filled with the sounds of the birds and bees, butterflies and insects busy in the branches, flitting from flower to flower. I too, was in the tree. Dangling precariously from the treehouse planks, tiptoeing on the little branches, looking for some ripe fruit for my recipe. Crazed by the idea in my head, I even forgot about my fear of heights. Not dangerous at all. Especially when we spotted a massive snake in the tree a few hours later.

Hot crossberry drink.

Hot Crossberry drink - Grewia occidentalis

Ingredients:

1 handful of ripe Grewia o. berries

1 cup of milk ( I used goats milk)

A few half opened Grewia o. flowers.

Method:

Put the berries and milk into a saucepan and bring to the boil, then reduce heat and simmer for 10 mins. Pour through a strainer and sieve, squashing all the flavoured milk through with the back of a spoon. Pour into a cup, serve warm. Pop a few semi opened flowers on top of the drink and watch as they open up completely with the heat of the drink. Smile as everyone claps.

This drink is deliciously malty and sweet with a hint of fruit, creamy in texture and a dreamy caramel colour.

Result!

Cheers to Indigenous food revival.

Grewia occidentalis

Grewia occidentalis berries

*references:

plantzafrica.com 

Indigenous Healing Plants – Margaret Roberts

Food from the Veld – F.W.Fox and M. E. Norwood Young

Tom Gray from Good Hope Gardens Landscaping

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.