Tag: wild food foraging

Summer 2017 with Veld and Sea

 

 

COASTAL FORAGING

Sunday 26th March 9am – 1pm

This half day 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 sustainably harvest and prepare your macro-algae and shellfish, make various recipes together that will end in a feast.
We will start off the day meeting at the beach, and after an intro and snack on the rocks we will make our way down around the tidal pools where we will forage for edible seaweeds and mussels. This beautiful coastline is abundant with food, but as we always forage sustainably we will be focusing only on the seaweed that is prolific in the area and the invasive mussel species, stressing how to treat the wildlife with respect. After our morning on the rocks, we will head to the Veld and Sea classroom in Cape Point (a 5km drive from the beach) with our foraged food to prepare and create an outdoor lunch banquet.
Includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged and prepared by the group. Notes include intro, identification, recipes and tide charts.

More info on our website HERE

Cost: R550 per person/R2000 for a group of four. Children under 17yrs R200, Children under 2yrs free. Full payment will secure your booking as spaces are limited.

 To book: Please email roushanna@hotmail.com

WILD LOVE DINNER

Tuesday 14th Feb 6pm

Come and experience this once-off pop-up event dedicated to sustainable cuisine that will tantalize all of your senses.

The meal will be created by Roushanna Gray of Veld and Sea, using fresh seasonal ingredients and locally produced products, transforming them into delicious foods.
Vegetables, herbs and wild foods will be picked and prepared on site that day from the Good Hope Gardens vegetable gardens. Indigenous edibles, seaweeds, floral foods and local artisan products will be used.

Quality not quantity is to be observed and that means limited spaces! There will only be 12 seats available at this pop-up so please book soon to avoid disappointment.

The Wild Love dinner will be held in the Veld and Sea classroom at the Good Hope Gardens in Cape Point on Tuesday the 14th of Feb at 6pm.

Tickets: R500 per person

Included: Four course meal, 1 large botanical cocktail, 1 small gift. Guests are welcome to bring bring own wine, corkage not charged.

Vegetarians and Vegans options available!

To book contact Roushanna Gray at roushanna@hotmail.com

 

BOTANICAL COCKTAIL WORKSHOP 

Saturday 18th of Feb 11am-3pm 

 Join Caitlin Hill, co-owner of Mothers Ruin, Gin Bar on this exciting wild alchemy, botanicals and floral food filled day.

We will start with a foraging master-class in the Veld and Sea classroom, followed by a walk where we will gather wild herbs and edible flowers to be used in the drinks. You will learn the basics of cocktail making – the ingredients, techniques and equipment plus a special introduction to gin as well as how to make two classic gin based cocktails. Discover the world of tincture making and create your own bitters and infusions. A light floral inspired lunch, cocktails and refreshments will be served. Leave with a herbal bouquet and your very own wild booze creations.

Venue: Veld and Sea classroom, Cape Point

Cost: R650 per person. R600 per person for a group of four

To book: Please email roushanna@hotmail.com

FERMENTATION WORKSHOP

Saturday 4th of March 10am – 2pm

Fermentation workshop led by Zayaan Khan.

Join us for a session in wild fermentation!  We will learn about chopped veg fermented in its own juice (such as sauerkraut), whole ferments in brine (such as pickles), and layered ferments (such as kimchi).  We will taste various ferments as well as condiments, mustard and ketchup and discover how to make them.

We will discuss the scope of fermentation and learn the basic understandings to build a community of fermenters and begin to revive the pantry.
We will discuss starters, jars and fermentation time as well as eat delicious lunch using fermented flavours.

Bring: Glass jars and bottles. Any sad looking or surplus vegetables, even that heart of lettuce at the back of the fridge! Please bring any fermented drinks or cultures you may want to share.

COST: R500

INCLUDES: Fermentation Guide, New Skills, lunch and refreshments.

Venue: Veld and Sea Classroom, Cape Point

To book: Please email roushanna@hotmail.com

WILD FLAVOUR

Fri 24th March & Fri 31st March    and repeated on

Sat 8th April & Sat 15th  April 

This is a two part introductory session in discovering wild flavour around us and in your own gardens, led by Roushanna Gray. Discover the delicious world of seasonally available indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary and medicinal applications.

Includes an intro, walk and talk, snacks and notes.

Time: 9.30am – 12pm

Venue: Veld and Sea classroom, Good Hope Gardens Nursery, Cape Point.

Cost: R250 per class or R400 for both.

To book: Please email roushanna@hotmail.com

Advertisements

SPRING events with Veld and Sea

  • FORAGING FOR FLAVOUR

    Thursday 15th September

This introductory morning of foraging with Roushanna Gray includes an intro, walk and talk, lunch and notes. Discover the delicious world of indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary preparations and medicinal uses.

Venue: Veld and Sea foraging classroom at the Good Hope Gardens Nursery in Cape Point.

Time: 10am – 1pm

Cost: R400 per adult R180 per child

  • FLOWER WORKSHOPS

    Saturday the 24th of September

    Saturday the 8th of October

    Immerse yourself in all things floral – in the blooms and blossoms, the Fynbos and foliage, the delightful and delicious – a complete flower experience. Expect flower crowns, floral creations, edible flower picking, botanical champagne cocktails and the preparing and sharing of a floral feast. Sound totally dreamy? More info HERE.

    TIME: 10am – 2pm

    VENUE: Veld and Sea classroom in Cape Point

    COST: R550 for one, or bring a friend and each pay R500

    INCLUDES: Flower guides and recipes, floral arrangements and hanging succulent to take home, lunch and refreshments.

    TO BOOK: Please contact roushanna@hotmail.com

  • LEATHERCRAFT WORKSHOP

Sunday 25th of September

Join Safia Tucker – founder and designer at ILUNDI – as she shares her leather craft knowledge in our Veld and Sea classroom this spring. In this workshop, students will learn the basics of leather design techniques and how to make a beautiful handmade leather item to take home. This workshop will provide a wonderful foundation for beginner leather crafting.  No previous experience required. Create your very own hand cut, hand stitched, artisinal labour of love whose locally sourced, vegetable tanned cowhide creation improves with age and moulds to your lifestyle. A light and floral lunch, botanical cocktails and refreshments will be provided.

TIME: 10am – 2pm

VENUE: Veld and Sea classroom in Cape Point

COST: R1200 for one, or bring a friend and each pay R1050

TO BOOK: Please contact roushanna@hotmail.com

PLEASE NOTE: This is a small class and only 10 spaces are available – please book soon to avoid disappointment.

  • KIDS FORAGE AND HARVEST MORNING

    Tuesday 4th October

Kids are natural foragers. Remember growing up looking for Soursucks (Oxalis) in the winter and cape honeysuckles (Tecoma) in spring? It all comes very naturally! So imagine how fun a morning of gathering and tasting different scented leaves and edible flowers would be! The kids will learn fun facts about which plants the birds and butterflies love, get to meet the farm animals, create some artwork, make and eat delicious pizzas or scones with the foraged and harvested ingredients to enjoy with yummy Fynbos iced tea, and have fun in the playground with new friends.

TIME: 10am – 1pm

VENUE: Veld and Sea classroom in Cape Point

COST: R280 for one, or bring a friend and each pay R220

TO BOOK: Please contact roushanna@hotmail.com

PLEASE NOTE: This is a small holiday class – please book soon to avoid disappointment. Any kids under the age of 4 require a parent/guardian to accompany them.

 

Visit our VELD AND SEA WEBSITE for new events and watch out for these exciting SUMMER events:

Medicinal Plant Courses, Wild Flavour pairing events, Art and Craft workshops and Coastal Foraging.*** 

To join our mailing list, please email roushanna@hotmail.com

 

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

Incredible edible adventure

This is a story about an edible landscape. Of our origins. Of our relationship with the sea. I’ll try and get my facts straight, but I am very caught up in the romance of it all…

Once upon a time, long long ago – between 123,000 and 195,000 years ago – the world went through a harsh climate change. A great Ice Age wiped out all human existence.

Wait. What?

All human existence?

No.

Because at the tip of dry and arid Africa, along a little strip of the Southern coast, there was a small group of about 600-700 people living, surviving and thriving on the indigenous edibles around them.

This would help explain the fact that humans have less genetic diversity than other species, which initially sparked the idea for researchers that humans were once reduced to a small population.

In this cold glacial period, ice sheets covered large parts of the earth lowering the sea level. There were intermittent warm periods where the sea level rose again, and this is when the Pinnacle Point caves in Mossel Bay were inhabited. In colder times when the sea receded, other caves were used which are now covered by the sea.

These Palaeolithic ancestors of ours lived in caves about 2-5kms from the sea. They were sustained by a unique, stable diet of nutrient rich shellfish full of Omega-3 fatty acids foraged from the intertidal rock pools as well as plant food from the abundant vegetation around them. Protein came from the land animals they could catch, but more importantly they had a steady supply of shellfish including brown mussels, periwinkles, alikreukel, abalone and the occasional beached whale. Carbohydrates came in the form of various underground tubers, roots, corms and bulbs foraged in the veld.

Fascinating research by an international team headed by palaeoanthropologist Curtis Marean from the Institute of Human Origins of the Arizona State University, show that this is where Early Modern Man evolved. Professor Marean says: “We found that the people who lived in the Caves approximately 164,000 years ago were systematically harvesting shellfish from the coast; that they were using complex bladelet technology to produce complex tools; and that they regularly used ochre as pigments for symboling. This is some of the earliest evidence for modern human behaviour.”

This year the Nelson Mandela Metropolitan University at the George Campus hosted 35 scientist at the Palaeoscape 2014 Symposium. Organised by distinguished Professor Richard Cowling of the botany department at the NMMU, there were many speakers including Professor Curtis Marean, Professor Tim Noakes of the Exercise and Sports Science at the University of Cape Town and human ecologist Jan de Vynck.

So we were honoured, very excited and a little nervous when we were invited to cater for the opening dinner of this Symposium. One warm and clear Saturday morning, we began our wild food adventure. Led by the amazingly knowledgeable Jan de Vynck, we foraged for Indigenous edibles plants, snorkeled off the harbour and collected shellfish from the sea. It also happened to be hunting season, but unfortunately we had left our rock hunting tools at home (joke), so we bought some excellent Kudu and Ostrich steaks at the local butchery.

Please note that this was a purely scientific research exercise. The underground roots and corms that we found are not sustainable forms of foraging, they grow in some of the most endangered coastal zones already under threat due to urbanization and these plants in the wild should be preserved.

Here is a photo diary of our incredible edible adventure.

A HUGE thanks to Ranald McKechnie, Rayne Eaton, Martina Polly, Jamie Keenan and Tom Gray for being my foraging/surfing/catering/adventure crew.

FORAGING

Strandveld foraging

Digging for tubers

Strandveld foraging

The crew

Strandveld foraging

Ren finds a beauty – Pelargonium lobatum

Wild food foraging

To the coast

Wild food catering

Trachyandra divaricata

Underground edible corms

Ferraria crispa

Urban foraging

Urban foraging for wild cress

Coastal foraging

Alikreukel and periwinkles

Coastal foragingTalking shop

PREP

Alikreukel and periwinkles

Shellfish ready to be steamed

AAAAAH!likreukel

Aaaaahlikreukel guts!

Trachyandra falcata

Trachyandra divaricata flower buds

Strelitia seed flour

Strelitzia nicolai seed flour

Wild food catering

Wild greens

Indigenous edibles

Ferraria crispa and Dasispermum suffruticosum

Wild food chefs

Wild food chefs – that’s how we roll.

Streltia seed and wild garlic rolls

Creating Strelitzia nicolai seed and Tulbaghia violacea rolls

Chef Ranald

Trimming the Tetragona decumbens

FOOD

Oxalis mayo

Oxalis pes-caprae mayonnaise

wild food catering

Pizza with Ostrich, wild cress, goats cheese, Emex australis pesto and Pelargonium lobatum shavings

Indigenous edibles

Salvia africana-lutea infused Ferraria crispa on a bed of wild cress

Alikreukels

Alikreukels with Dasispermum suffruticosum on a bed of steamed Trachyandra, Sarcocornia and Tetragonia with Porphyra capensis seaweed butter

Wild food catering

Preserved green Searsia glauca berries on the right

Periwinkles

Periwinkles in a Tulbaghia violacea sauce

Sersia glauca berries - edibleKudu in a Searsia glauca berry sauce on a bed of wild cress

Pelargonium lobatum

Pelargonium tubers on show

Phorphyra capensis seaweed butter

Wild Atlantic Nori butter – Porphyra capensis

Strelitia nicolai seeds

Strelitzia nicolai seed and Tulbaghia violacea rolls

Honeybush cupcakes

Honeybush cupcakes with cream, wild berry jam and Carissa macrocarpa berries

How to eat a periwinkle

Explaining how to eat the periwinkles

Wild food catering

Describing the methods of cooking

Wild food catering

Botany jokes

The queue at the wild food catering at NMMU

Queue for dinner

Wild Food Catering

The feast!

We hope you enjoyed this. We had so much fun creating this dinner, from forage to finish. Our relationship with the sea and veld blooms in our continual wild food experimentation which always turns into a social occasion or educational experience. Either way is usually delicious.

For more info on our wild food catering, sustainable Coastal foraging and Forage Harvest Feast courses, email roushanna@hotmail.com