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

 

Pelargonium graveolens

There are many different species of the rose-scented Pelargonium. With the Pelargonium graveolens being my personal favorite, it is the one I most frequently use. Just a mere stroll past a Pelargonium graveolens, and crushing a leaf under your nose can inspire a host of tea-time recipe ideas including iced teas, jellies, scones, cupcakes, ice-cream and much more. Used in the correct way, this delicate fragrance can be carried out into your food. If you simmer the leaves gently in some milk, you will be left with a kind of fragrant milk. NOTE: Be careful not to bring the milk to a boil as this will leave a leafy taste.

Spearmint chocolate cake with rose Pelargonium chocolate-truffle icing

Serves 8

FOR THE CAKE

What you will need:

½ cup of cocoa powder

1¾ cups of flour

1½ cups of sugar

½ cup of oil

1 cup of spearmint tea (simmer spearmint in water for 5 minutes)

2 tbs spearmint, chopped

3 tsp baking powder

1 tsp vanilla essence

3 eggs, separated

Method:

Sift the flour and cocoa into a bowl and add the rest of the ingredients, except for the egg whites. In a separate bowl, whisk the egg whites until they are stiff and then carefully fold them into the cake mixture. Pour into a greased cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40 minutes. Test to see if the cake is ready by gently pricking the cake with a butter knife, and if the knife comes out clean; your cake is ready to come out of the oven.

FOR THE ICING

What you will need:

175 ml of cream

1 slab of milk chocolate, crushed into tiny pieces

A handful of rose-scented Pelargonium leaves and flowers

50 g butter

1 tsp vanilla essence

Method:

Simmer the leaves, butter and cream over a low heat for 10 minutes. Pour the mixture through a strainer into a metal bowl over the crushed chocolate. Add the vanilla essence and beat with a whisk until smooth. Leave the icing to cool. Once it has hardened slightly, ice the cake and decorate it with the Pelargonium flowers.

Pelargonium cake

What is the difference between Geraniums and Pelargoniums? They both come from the same family or Genus called Geraniaceae. An easy way to tell these two species apart is observing them when they are in flower – Geraniums have five petals all of equal size and Pelargoniums have two petals of equal size at the top, and three of a different size below.

How to grow Pelargonium graveolens

Pelargonium graveolens, or more commonly known as ‘rose-scented Pelargonium’, is an easy-to-grow shrub, and grows to a height of one metre. Pelargonium grows naturally from George, through the Eastern Cape, and northern regions, right up to Zimbabwe. It grows best in moist, semi-shaded positions. Pelargoniums flower right through from August to January. The flowers are easily distinguished by their distinct white, pink or mauve-coloured flowers. Pelargonium leaves can be used to make a tea to treat stomach ailments. The tea or crushed leaves are also good for treating symptoms of insomnia.

Copywrite Roushanna Gray and Gael Gray 2016

WEBSITE: www.veldandsea.com

EMAIL: roushanna@hotmail.com

FACEBOK: Veld and Sea

INSTAGRAM: @goodhopegardens

AUTUMN ~ Wild Food events with Veld + Sea

We are getting very excited at the approach of the cooler season, the first rains have already fallen, encouraging tiny, delicious winter shoots to show, and the first mushrooms have already been spotted in the forests.

Have a look at some of our upcoming wild food events below…
FREE TALK AT SCARBOROUGH HUB
Saturday the 9th of April 11am
Join Roushanna Gray at the next Food Dialogue Series hosted by the Foragers Shop in Scarborough under The Hub Café where she will be discussing and introducing some of the delicious wild flavours our area has to offer. She will be introducing you to 10 of her favorite indigenous edible plants, wild weeds, edible flowers and seaweeds. The discussion will touch on history, seasons, identification, sustainability issues, preparation, recipes and which plants you should be planting in your gardens.

MUSHROOM FORAGE
Wednesday the 4th of May
Saturday the 14th of May
Join us at our autumn forest forage led by avid mushroom hunter Justin Williams as we delve into the forest to learn all about the magical world of mushrooms! We will be meeting early and begin the foray with an educational talk about wild mushrooms, then head off into the forest to find what is on offer.
Participants will need to bring a basket, pocket/pen knife, rain coat (weather permitting) and outdoor-friendly shoes.
Cost: R350
Included: Notes, recipes, post-forage refreshments of nourinshing mushroom soup, bread, mushroom pate and a warming buchu brandy and rooibos hot toddie prepared by wild food forager Roushanna Gray.
Location to be revealed to participants closer to the time.
Spaces are limited so book your place soon!
To book please email roushanna@hotmail.com
 
WILD FOOD PAIRING EVENT
Fri 27th and Sat 28th 
This wildly exciting event will be hosted by the Culture Club Cheese restaurant on Bree Street in Town.
Details and menu TBC – watch this space or to put your name down please email roushanna@hotmail.com

Pop-Up Tea Garden, Plants + Clothing Sale

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Saturday the 13th of Feb 10am – 4pm

Join us for a day of indigenous plants, second-hand clothing and delicious food.
Where:
Nestled amongst the Fynbos in Cape Point, the Good Hope Gardens Nursery is the perfect venue for family and friends to enjoy a home-made treat and a discount on plants and clothes at this unique pop-up event.
What:
FOOD – Fresh and Botanical is the theme of the day with floral foods, organic veg and wild edible ingredients harvested in and around the nursery. Veld+Sea will be creating a mouthwatering menu with sweet and savory seasonal delights, an array of Fynbos flavoured teas picked from the Veldkos garden as well as regular teas and fresh, strong coffee. Parusha Naidoo will be joining us with a selection of her super delicious vegan treats.
PLANTS – There will be a beautiful array of plants on sale in the retail and a crazy 20% sale off all plants! The nursery specializes in Indigenous plants and has a fantastic selection of Indigenous and Fynbos plants. They grow beautiful, hardy plants and trees specifically designed by nature to flourish in local climate conditions. Take advantage of the specials on offer at this even and green up your garden or balcony with these water wise plants
CLOTHES:
Aeren Fortune will have a rail of good quality, pre-loved ladies clothing from Ireland in a selection of gorgeous fabrics – silk, wool, etc. Treat yourself to some beautiful bargains!
Please note:
The tea garden will have outdoor seating, so we suggest bringing a wrap if the wind is up or get some tea time treats as a takeaway if it starts to rain.
BONUS:
There is a fun playground for kiddies to enjoy, a succulent koppie to meander up and a 30 min Fynbos walk for the adventurous. Dogs on leads please as there are free range animals around!
CONTACT:
Please contact roushanna@hotmail.com for any questions you might have or visit the Facebook event page for updates and info.

 

Fynbos Foraging course dates July + August 2016

 

FORAGE HARVEST FEAST

Fynbos Flavours

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 PLUS two indigenous edible pot plants to take home.

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:
R550 p/person or R2000 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:

23rd of July

30th July

13th August 

27th August

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

Yoga + Foraging Retreat

YOGA + FORAGING RETREAT

Rejuvenate yourself with a coastal immersion.

DATE: Feb 20th
TIME: 9.00 am till 4.00 pm
WHERE: Cape Point (beach to be announced closer to event)
COST: R500 per person or R1800 for a group of four.

This day retreat is all about tuning into the natural flow of things. We’ll start at the beach, when the tide is low, with a nourishing pranayama and wild foraging adventure. We then move to Shamballah Tea House & Holistic Centre for a gentle mid-morning, hatha flow. After that you’ll enjoy a seaweed inspired, vegan lunch made from the fruits of your labor. At the end of the day, you’ll get to drift away to a guided yoga nidra relaxation and will be pampered with a foraged seaweed facemark. Leave floating and nourished, reconnected to natures’ bounty and rejuvenated in mind, body and spirit.

What to bring:

  • A hat and some sunscreen
  • Yoga mat
  • Wear comfy clothes you can move in
  • Water bottle
Facilitators:
Roushanna Gray – Wildfood teacher
Alana Cremonte  – Yoga teacher
To book:
Email roushanna@hotmail.com

Coastal Foraging Jan Feb March 2016

Introductory half day coastal forage and feasting experience

Seaweed-4

Image by Christopher List Photography

WHO IS THIS COURSE FOR:

Aimed at adults but children are welcome to join their parents. Anyone who has an interest 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 shellfish and edible seaweeds and discover their unique umami flavours. People interested in healthy living, coastal living, self sufficiency, in the Slow Food movement or those that just want to have a delicious experience in the beautiful outdoors.
WHAT TO EXPECT:
This 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 Gael’s Beach Cottage on foot with our foraged food to prepare and create an outdoor lunch banquet.

WHAT IS INCLUDED:
This half day course 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.

WHAT TO BRING:
Beach gear, slip-slops or booties, your mollusk permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite! Also please bring your drink of choice for yourself to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)

BONUS:

Collect seaweed to take home and preserve in methods learned on the day. Enjoy the benefits of a seaweed face mask in between preparing and eating your meal.

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:
4 hours

DATES:

 JANUARY
  • Sat 9th 8.30am – 12.30pm FULLY BOOKED
  • Sat 23rd 9am – 1pm FULLY BOOKED

 

FEBUARY

  • Sat 20th 9am YOGA + FORAGE RETREAT *special course please contact for details.
  • Sun 21st 9am – 1pm FULLY BOOKED

MARCH

  • Sat 12th 10am – 2pm FULLY BOOKED

PLEASE NOTE: The next coastal foraging courses will only start up again in the new summer season – November 2016

VENUE:

Scarborough beach

GUIDES:

Roushanna and Gael Gray

IS THIS SUITABLE FOR VEGETARIANS:

Yes – with the exception for our Mussel Pot all the dishes on this course are vegetarian and are enough to satisfy even A Very Hungry Vegetarian. 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

Edible seaweed

Image by Christopher List Photography

Forage Vegan Pop-up dinner

What happens when you put a vegan chef and a wild food innovator in the kitchen together? Something fresh, festive and fantastic…take a look at Parusha Naidoo and Roushanna Gray’s first collaborative dinner that happened in the Veld and Sea foraging classroom at Good Hope Gardens Nursery. Gorgeous photos taken by the talented Gabrielle Holmes.

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A big thank you to all our wonderful guests who attended, to Mount Gay Rum for donating some of their delicious Black Barrel rum that worked so beautifully in our botanical cocktails and to Skermunkil for the use of her stunning ceramic bowls and spoons.

To join the next #foragevegan Food Art Feast happening in on the 16th of January 2016, take a look at the Food Art Feast Facebook event page for details and updates. To book and for more info, please contact roushanna@hotmail.com

Wild Food and Foraging event lineup

 

We are happy to announce a few very special upcoming events.

Collaborative, festive and delicious, we hope you can join us at some of these forages and feasts.

1.FORAGED VEGAN POP-UP DINNER 

Roushanna Gray of Veld+Sea and vegan chef Parusha Naidoo serving a fresh, healthy and crazy delicious menu for an intimate crowd – check out a little bit of what Parusha has been up to in Berlin HERE R500 per person.

Dec 5th 6pm

2.KIDS FORAGE HARVEST ART AND EAT

A holiday adventure awaits! Only 20 spaces available, so hurry and save your kids place! R220 per child or bring a friend and get a discount. For more info click HERE 

Dec 11th 9am

3. ZANZIBAR FUSION WILD FOOD POP-UP DINNER

Roushanna Gray and Chef Ranald McKechnie join forces to bring you an unforgettable Zanzibar inspired wild food evening. 40 seats available – so bring a crowd! This also makes for a fantastic present.R500 per person.

Dec 18th 6pm

Purchase your tickets on Quicket HERE

4.NEW 2016 COASTAL FORAGING DATES 

Jan 9th 8.30am – 12.30pm

Jan 23rd 9am – 1pm

Feb 21st 9am – 1pm

R500 per person, or bring a crowd of four or more and get a group discount.

More info HERE

5. FORAGING+YOGA DAY RETREAT

Alana Moyes of Ocean Soul Yoga, accredited member of the Bowen Association of South Africa affiliated to The Bowen Therapy Academy of Australia and Yoga Alliance certified vinyasa yoga teacher along with wild food innovator and forager Roushanna Gray of Veld and Sea will lead you on this gentle restorative and rejuvenating day retreat to help tune into our true nature. 16 spaces available at R500 per person. For more info email roushanna@hotmail.com

Feb 20th 8.30am

 

For more info or to book for any of these events, please email roushanna@hotmail.com

 

 

Veld and Sea Flavour Challange

Calling all chefs, mixologists, cooks and foodies!

In a bid to create awareness and interest in all the delicious wild flavours our indigenous edible plants have to offer, we are launching a Veld and Sea Flavour Challenge this summer.

How does it work?

Every two weeks I will be putting together a mix of indigenous edibles for participating restaurants, bars and foodies, labeled with their common and Latin names and share a brief rundown of their culinary uses. No payment is required, just a trade exchange for the photos of the food or drink they create with the plants, so we can share them on our social media platforms, giving credit to the creators and establishments and inspiring others to join in this deliciously wild challenge.

How do I get involved?

Easy – email roushanna@hotmail.com with #veldandseaflavourchallenge in the heading and let me know who you are, what you do and where you are based.

What if I have my own indigenous edibles?

Epic! And even easier – just post your food photos on Instagram, tag it with #veldandseaflavourchallenge with a description of the botanicals you used plus what your dish is called and we will include your story in this incredible edible wild flavour food journey.

Indigenous edible plants with Veld and Sea

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