Blog Archives

Long Weekend Winter Plant Sale

LONG WEEKEND SALE! We are having a 10% sale on all plants this weekend… Friday the 16th of June – Sunday the 18th of June (Fathers Day!) from 10am-4pm 🌿 Now that we are in-between some long awaited winter rain fall, it is finally the perfect time for planting hardy indigenous plants. Propagated and grown from seed right here at the nursery – if these plants have survived the elements here at Cape Point, they will thrive in your gardens. On Sunday the Gray family (Gael, Tom and Roushanna) will be pottering around in the retail – come share a cup of hot chocolate and chat about plants! For questions or directions please email us on gaelgray@gmail.com or roushanna@hotmail.com

Veld and Sea Winter Events 2017

Join us for some deliciously exciting workshops this season. We will be heading inward to the land to experience the world of wild flavour in forests, wild mushrooms, botanical cocktails, kids holiday events, inspired gardening workshops and fragrant fynbos.
To book for any of these events, please email roushanna@hotmail.com

MUSHROOM FORAGING

Saturday 17th of June 9am-12pm

Saturday 1st July 9am-12pm

Join us on our winter forest forages 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 nourishing mushroom soup, bread, aubergine and mushroom pate and a warming herbal tea 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 join the wait list please email roushanna@hotmail.com

KIDS FORAGE AND HARVEST WORKSHOPS

Tuesday 4th July 10am-2pm ~ All ages

Thursday 6th of July 10am-2pm ~ Teenagers

Tuesday 11th July 10am-2pm ~ All ages

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. Imagine how fun a relaxed morning of gathering and tasting different scented leaves and edible flowers would be! This school holidays the kids will learn fun facts about which plants the birds and butterflies love, get to meet the farm animals, create some arts and crafts, make and eat delicious pizza with the foraged and harvested ingredients to enjoy with yummy wild flavoured flower drinks, and have fun in the playground with new friends.

TIME: 10am – 2pm

VENUE: Veld and Sea classroom in Cape Point

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

TO BOOK: Please contact roushanna@hotmail.com

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

BOTANICAL COCKTAIL WORKSHOP 

Saturday the 22nd of July 11am-3pm 

 Join Caitlin Hill, brand ambassador for The Botanist Gin 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

WILD PIZZA AND BOTANICAL DRINKS

Thursday 13th July 10am – 2pm

Join us for a delicious and nutritious day of  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, a lunch of botanical drinks and pizzas (cooked on a wood fired pizza oven) all created by the group with foraged and harvested ingredients. Notes and recipes to take home.

Cost: R550 per person.

To book: Please email roushanna@hotmail.com

GOOD HOPE GARDENS WORKSHOP SERIES

Gardening with the elements – practical modules on how to work with nature and not against it.

Cost: R600 per workshop or R500 per workshop if attending all 4.

Teacher: All workshops are led by experienced indigenous plant landscaper Tom Gray who has worked in hard and soft landscaping for over a decade.

Venue: All workshops will take place at the Good Hope Gardens Nursery, Plateau Rd, Cape Point.

EARTH (soil)

In this half day workshop, you will learn how to set down a good foundation from the ground up for any garden – food producing or otherwise. We will look at soil types, soil enrichment, compost making and mulching.

Included: Notes, soil enrichment recipes and suggested reading list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

WATER (reduce, reuse, recycle)

Focusing on residential water usage with regards to recycling water, capturing rainwater, storm water management plus spring, borehole and well point water usage. Touching on the usage of pumps and gravity fed systems. Simple filtration via use of mechanical means or living filters (reed beds) and water storage into tanks, ponds, pools or dams.

Included: Notes, water-wise plant list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

AIR (wind)

The Cape Of Storms is our home. This workshop deals with how to manage wind on a micro scale for the purpose of gardening. We will look at the use of indigenous trees, (edible and non) screens and structures as wind breaks, how the wind affects the soil and water usage in a garden, and touching on how wind can be harnessed to create alternative power. Looking at how aspect, micro-climate and location effect the immediate area around your house in which you are gardening.

Included: Notes, wind tolerant plant list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

FIRE (sun and seasons)

A workshop aimed at helping to plan your garden (edible or non) in terms of seasons and how to achieve an abundance of food. We will discuss the use of indigenous plants and conventional exotic plants as food crops. Adapting your garden plan to suit what is practical and attainable compared to what you wish to have in your garden, taking into consideration our harsh, dry local climate. Discussing scenarios such as hot, sunny, dry gardens vs cold, shady, wet gardens and possible practical solutions.

Included: Notes, suggested plant list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

Cost: R600 per workshop. R500 for attending all 4.

FYNBOS FORAGING

Saturday the 29th of July 10am-2pm

Sunday the 13th of August 10am-2pm

Saturday the 26th of August 10am-2pm

Introductory half day forage and feasting experience guided by Roushanna and Gael Gray. Each individual class 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.
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.

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!

Cost: 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.

Venue: Veld and Sea Classroom at the Good Hope Gardens Nursery, Plateau Rd (M65),Cape Point.

To book please email roushanna@hotmail.com

CARISSA MACROCARPA

CARISSA MACROCARPA
Carissa berries are commonly known as ‘Num-num’s’. The humble Num-num bush has glossy dark green leaves and big spiky thorns, protecting its delicate jasmine-like flowers and plump, juicy red berries.
When you pick a Carissa berry, you will find a milky latex at the base of the berry– this milky latex is usually a warning sign in most plants – but in the Carissa berry, it is non-toxic.
The berries are rich in pectin, which makes them great to add to jams, preserves and relishes, binding everything beautifully and glossing it with a ruby-red hue. It is also very high in vitamin C making it a nutritious snack eaten raw. The taste of the berries are tart, sweet, with a cranberry like flavour.
Carssa berry bush sketch

Carissa berry, beetroot and apple relish

Serves 6–8

Ingredients:
¼ cup of Carissa berries, sliced
2 apples cored, peeled and diced
4 small beetroots, peeled and diced
¼ cup of sugar
2 tbs honey
2 tbs apple cider vinegar
3 cloves
1 tbs fennel seeds
1 cinnamon stick
Salt and pepper

Method:
Place all the ingredients in a small pot, except for the honey. Simmer over a low heat until most of the liquid has reduced, for approximately 40 minutes. When it starts to look bubbly and sticky, add the honey and simmer at a low heat for another 5 minutes. Take it off the heat and let it cool down. Pour it over a soft, room-temperature cheese such as Camembert or Brie cheese. Try to share it with your friends – that’s if it even makes it out of your kitchen!

carissa and beetroot relish

How to grow Carissa
Carissa macrocarpa, or ‘Num-num’, is a handsome evergreen shrub with fairly large shiny leaves, and grows to about 2 meters in height. It has thick sharp thorns and can be used to create an effective, impenetrable hedge. Carissa is found naturally in coastal areas from Humansdorp, all the way up to Mozambique. Although able to survive drought and poor soil very well, it grows faster in good soil with some watering. Carissa berry produces beautifully-scented white flowers from spring to mid-summer, and is followed by large red fruits rich in Vitamin C, calcium, magnesium and phosphorus. Carissa can be grown easily from seed sown in the spring, but it can also be grown
from semi-hardwood cuttings in spring.

 

Did you know…our recipe book is in the making! Take a sneak peak on the Veld and Sea website HERE

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

Summer events with Veld and Sea

Join us for some deliciously exciting workshops this season – We are heading back to the beach for the much anticipated return of our coastal forages, plus there are some new and exciting collaborative workshops featured in the lineup which we are very excited to share with you!
To book for any of these events, please email roushanna@hotmail.com

COASTAL FORAGING 2017

Saturday 7th Jan 10am – 2pm

Saturday 21st Jan 9am – 1pm

Saturday 11th Feb 9am – 1pm

Saturday 25th Feb 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 at the Good Hope Nursery in Cape Point 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.

BOTANICAL COCKTAIL WORKSHOP

Saturday 26th Nov 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

FORAGED WREATH WORKSHOP

Saturday 10th Dec 2pm-5pm

Join us for this fun and festive wreath making workshop at the beautiful home of artist and singer songwriter Amy Ayanda. A day of dreaming and creating, learn to use natures symmetry and design in two beautiful wreaths to take home. Led by foraging teacher Roushanna Gray, there will be a demo and introduction followed by a wreath making session with summers wild flowers, fynbos and foliage. No experience necessary and all equipment will be provided. Enjoy floral inspired snacks, home-made kombucha and botanical cocktails.

Spaces are limited to 10 participants.

Cost: R500 per person or R450 if you bring a friend.

KIDS HOLIDAY WORKSHOP

Monday 12th Dec 10am-1pm

Tuesday 13th Dec 10am-1pm

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.

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.

COASTAL FORAGING + HAND PLANE WORKSHOP

Saturday 17 Dec 9.30am

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 Burnett Wood Surfboards workshop for a coffee and a snack before starting on your handplane creations under the expert guidance of Patrick Burnett. This handplane course offers the opportunity to make a functional and beautiful surfcraft out of wood in one day. Participants will learn about the enjoyment of bodysurfing, the design dynamics that underpin handplanes and the pleasure of shaping something out of wood. Participants walk away with their own self-crafted handplane. Learn more about Patrick and his craft in this beautiful video clip HERE

WHAT IS INCLUDED: Wild food snacks and drinks, a delicious three course lunch based on ingredients foraged 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

BONUS: Collect seaweed to take home and preserve in methods learned on the day.

PRICE: R1200 p/person. Full payment will secure your booking. Please note, this is a small workshop and only 6 spaces are available, so book soon to avoid disappointment.

TIME: 9.30am

VENUE: Scarborough beach + Burnett Surfboard Workshop

TEACHERS: Patrick Burnett and Roushanna Gray

Email roushanna@hotmail.com to subscribe to our mailing list.

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

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.