Glutney: A Versatile Chutney Recipe for Gluts of Veg at Harvest Time

We are delighted and very grateful for an abundant harvest of marrows and tomatoes (that just keep coming!). This is our latest harvest and we are preparing to make GLUTNEY: a simple, versatile recipe that can preserve various gluts of veg at harvest time. I learned the base of this recipe while working on an off-grid eco backpackers in rural Eastern Cape with a most dynamic Israeli sister when we had an overrun of green tomatoes – and the first…

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Spicy and Sweet Purple Sauerkraut

Last week we decided to visit one of our neighbours who are growing the most beautiful organic vegetables from their home market garden in the suburb of Pinelands.  The Pinelands Market Garden Open Day turned out to be marvelously inspiring and we walked away with some great ideas and some rather sexy cabbages! On the way home I remembered that I had some cranberries and wouldn’t they add the perfect sweetness to a spicy sauerkraut? Yup, I believe they would! Sold…

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Nourishing Nettle ~ Wild Food & Medicine & How to Harvest without the Sting

Sometimes Nature has an odd sense of humour. Take Stinging Nettle – Urtica urens here for example: at a glance she looks rather unassuming, even inconspicuous. Now, take a closer look: see those fine hairs? Well, if you’ve happened to brush past stinging nettle, you will know what I am talking about: those hairs sting as they come into contact with the skin – and not just a momentary prick but a lingering stinging and sometimes itchy and almost burning…

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A Shout-Out to Nasturtiums ~ Beneficial in the Garden & in Medicinal Food Recipes

One of the most beautiful things about the winter garden has to be nasturtiums. We have grown to love her bright orange, yellow and even red blooms and her big, round leaves that rise up to dance in the breeze.They bring with them some winter brightness as well as the pollinating bees to the garden. Our kids love to pick a nasturtium leaf that has a few droplets of water nestled in it’s centre and watch how it rolls around…

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Roast Balsamic Beetroot with Honey & Rosemary

Here is a beautiful, simple beetroot recipe that is great hot or cold. Of course, there is nothing better than using beetroot and rosemary fresh out the garden! Preparation time: 10 minutes Cooking time: 30 – 45 minutes (depending on size of vegetable chunks) Ingredients 6 cups washed beetroot cut into small chunks Balsamic vinegar 2 tablespoons Olive oil 2 tablespoons Honey 2 tablespoons Crushed garlic 2 teaspoons 4-6 sprigs of fresh Rosemary Salt and pepper to taste Optional Extra…

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2 Minute Homemade Mayo

Here is THE easiest homemade mayo recipe, ever! It’s very creamy and makes a great base for dips. Why not have some fun by adding some freshly chopped herbs? What You Need: Stick Blender Tall container with wide enough neck for your blender to fit into or even better, a wide necked jar with a lid that you can store your mayo in right away 1 cup good quality LIGHT olive oil OR 1 cup good quality avocado oil 1…

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A Beginner’s Guide to Kombucha Part 3: The Second Ferment

A Beginner’s Guide to Kombucha Part 1: The Set Up A Beginner’s Guide to Kombucha Part 2: The First Ferment So now you want to flavour your brew. This is where things start to get really interesting! What You Need: These are the things you will need on hand to make your start your second ferment: A Ceramic Bowl to lay your scoby in A Wooden Spoon A Plastic Sieve A Jug to pour your brew into Clean Dark Glass…

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A Beginner’s Guide to Kombucha Part 2: The First Ferment

A Beginner’s Guide to Kombucha Part 1: The Set Up Ok, so you are now ready to brew your booch. Follow these simple steps and guidelines and keep in touch regarding your progress – we’d love to hear from you. A Word on Water While you can use any water to brew Kombucha, I highly recommend that you find a good source of natural spring water. If you are lucky enough to live near a natural spring, use this for…

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A Beginner’s Guide to Kombucha Part 1: The Set Up

I first discovered kombucha while visiting a friend. She noticed my curious glances over at the rather strange looking “floater” in a large jar of what seemed to be tea sitting on her counter. She explained that the floater was indeed a scoby and that she was brewing kombucha. Then she asked if I would like to try some. For sure! It was very much like drinking a fruit champagne. She had flavoured hers with pear and ginger. It was…

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