Innholdsfortegnelse for Summer 2021 i Grow to Eat

It’s summer, our lockdown levels are more relaxed (when will they end?), the holidays are coming and our gardens are ready for us to enjoy. Life is good! This year hasn’t always been easy, though, so we all deserve a hearty congratulations for making it through. One of the things that really harshed my buzz this year was the July riots – they were the straw that broke the camel’s back, and I was that camel. But what they have done (amongst other things) is opened society’s eyes to how food distribution works and how important food security is. The fact that shops in KZN ran low of things like bread, fruit, veg and milk so quickly, despite the province having such a wonderful growing climate, is really quite absurd.…

Easy Summer Tasks Sow this month Asparagus, bush and runner beans, broccoli, cabbage, cauliflower, celer y, cucumbers, Swiss chard WHAT DID I SOW? Control whitefly, aphids and other sucking pests with an organic insect spray. Support fruit-bearing stems of tomatoes, as well as trellis-grown squashes or cucumbers. Start sowing cool-season crops (cabbage, cauliflower and the like) in seed trays, and keep them in good, indirect light. Plant seed potatoes for autumn and winter eating. Fertilise fruiting crops when they start to flower, and leafy vegetables after picking. Raise your beds Not only does it make them easier to maintain, but you can make sure your soil is perfect for the plants you put in. Remove weeds because they compete for water. Keep soil moist with mulch Pinch out growing tips on cucumbers CHECKBOX Protect tender…

Chillies can be polarising: there are people who sweat at the thought of a hot sauce, and other’s who feel like no meal is complete without that characteristic burn. Chillies don’t have to be ludicrously hot though: you can choose a mild chilli that adds flavour to a dish without making it uncomfortable to eat, so that you make the most of their unique flavour profile even if you have chilli fear. Mild not wild If you’re shy of the heat, start by growing mild varieties. Those at the bottom end of the Scoville scale include Anaheim, Fresno, Paprika, Sundews (similar to the trademarked Peppadews), Sweet Heat, Black Hungarian, Mad Hatter and Starfish. Local seed companies have a good range of mild peppers (and hot ones!), so have a look…

Aubergines, brinjals, eggplants – whatever you call them, they’re versatile and can be delicious. They’re also usually deep purple or black, while the varieties that gave rise to the name ‘eggplant’ are small, round and, you guessed it, white. But here’s another colour variation, which we think could be the most beautiful one of all – the Turkish orange brinjal. An heirloom brinjal variety that originated in, you guessed correctly again, Turkey, the Turkish orange brinjal (also commonly called the Turkish orange aubergine or Turkish orange eggplant) produces large quantities of medium-sized, bright orange round fruits that closely resemble persimmons, little pumpkins or tomatoes, and they are actually from the same family as the latter. While it is commonly understood that this heirloom brinjal variety developed in Turkey, it seems…

Summer is salad time, be it a simple French salad or one of those fancy creations that our managing editor and resident culinary genius, Wendy, whips up seemingly effortlessly. The base of a salad is often a leafy green, and in SA this is usually lettuce, but there are so many tasty and healthy leafy options available these days. Here are our top 5 to grow and eat in your salads this summer: 1 Cress While you can buy watercress at some grocery shops, it is actually a NEMBA category 2 invasive alien, which means that you need a permit to grow it. There is an alternative though, in the form of garden cress. Garden cress can be grown from seed as a microgreen or as a mature herb. It…

In Italy, pesto would mean a specific pesto originating in Genoa, Pesto alla Genovese. This fragrant sauce is made slowly by crushing or pounding locally grown Genoese basil together with garlic, pine nuts, salt, Parmigiano Reggiano and olive oil in a marble mortar and pestle. It’s hard work and takes time, but traditions are there to be admired and learnt from – the results are, without a doubt, superior. A mortar and pestle also keep the basil leaves green while a food processor tends to make the leaves darken. And while we applaud the traditional version, there are so many other ingredients that we can use to make a delicious pesto or green sauce. After all, the word ‘pesto’ in Italian is a generic term meaning ‘to pound or crush’.…

Water is an essential and life-giving part of the garden, vital for hydrating plant cells, which aids plant processes including growth. However, plants are subject to transpiration, which happens when they lose water vapour through their leaves. To counteract this effect, plants rely on a good root system to constantly draw water from the soil. Harvested rainwater is ideal for use in the garden: it has a nearly neutral pH and is free from man-made contaminates, thus ensuring plants will thrive and flourish. The most convenient and popular method of harvesting rainwater is with a rainwater tank, also called a rain barrel or butt. This tank should be fitted to a downpipe from the roof gutter of your house, greenhouse, shed, or any structure that has guttering and a downpipe.…

Not all soils are equal. Some soil types are easy to work while others are a nightmare. The good news is that poor soil can, with understanding and patience, be regenerated to the point where it yields wonderful results. Healthy soil is key to healthy plants and a nutrient-rich harvest – it stands to reason that fruit and vegetables that are produced in poor soil will not contain the same nutrients and flavour as those grown in a healthy medium. Plants are also less affected by pests and diseases if the soil is in excellent condition. What is regenerative permaculture? ‘Regenerative agriculture’ describes farming and grazing practices set to reverse the effects of climate change by restoring degraded soil and, most importantly, the level of organic matter on the land.…

CITRUS You know it is meant to be when a possible weekend retreat becomes the place where you put down your roots. This is the adventurous tale of Hein and Jacques, and how their love of plants, food and age-old objects redirected their lives away from the rush of corporate life and travel, and to digging in the earth and creating beautiful bounty all around them. Hein seemed to be living on the road between Johannesburg and Cape Town, thanks to his corporate job, while Jacques, owner and chef at the well-known Hemelhuijs restaurant in Waterkant Street, was giving his life to his menu. The dream was to find a quiet retreat for weekends where the couple could escape the bustle of city life, and Montagu was the ideal destination…

Easy Summer Tasks Sow this month Artichokes (globe), bush beans, beetroots, broccoli, Brussels sprouts, cabbages, carrots, cauliflower, kohlrabi, leeks, lettuces, parsnips, spinach and Swiss chard, tomatoes, turnips WHAT DID I SOW? Plant dill to enhance the flavour of tomatoes, lettuce and cucumber. Mixed with cream cheese or cottage cheese it makes a tasty dip. Pull off the bottom leaves of brinjals, up to the lower 30cm of the stem, because these leaves can create a moist microclimate for mildew and fungal diseases. In very hot and dry weather, protect vegetables with 30 – 70% shade cloth. Water early in the morning or in the late afternoon. Harvest summer vegetables regularly to encourage constant production. Tip: use kitchen waste to make compost Lift garlic and dry off the bulbs. Watch out for blight on potatoes and…

Good olive oil is a precious commodity – it can instantly elevate the taste of any dish and transport you to the rolling olive fields of Mediterranean Europe. As South Africans know, this comes at a price – and usually a high one at that. To make matters worse, many of the products labelled ‘extra-virgin’ we pay so much for are actually mixes containing refined olive oil or other cheaper oils, which can take away the health and taste benefits of the real thing. What would it take to bypass this processing and cheating and supply yourself with a lifetime of homemade olive oil? As it turns out, not all that much. Let’s crunch the numbers. Imagine you’re living in Greece, the country with the highest per capita consumption of…

Squashes might not be the first thing you think about when you think of summer, but there are so many great squashes that you can grow, and which can go in everything from salads to wraps to roasts and stews (yes, you can eat stews in summer). They also go terrifically with a braai. Of all the varieties available to us, the most popular squashes have to be butternuts and gems, but cast your eyes a little further and you’ll almost definitely find a new favourite. Here are some of ours: ‘Caserta’ squash A variety of baby marrow that is available from Mayford Seeds, this familiar squash is a great producer and is so easy to grow. The long, cylindrical or club-shaped fruit grow on an open semi-bush plant that…

A tough, clump-forming grass that reaches 2m in height and over 1m in spread, lemongrass doesn’t look very appetising. And when you touch it, it feels far too rough and tough to eat, too. But break off a leaf and rub it between your fingers, and you will be rewarded with a deliciously lemony scent. Chew a bit and the lemon hit is backed up by gingery tones for an almost overwhelming flavour sensation. It is this flavour that has made lemongrass such a vital component of Thai cooking in particular, and Asian cooking in general. The best news? It’s almost impossible to kill in the garden! An evergreen, lemongrass is very easy to grow, needing rich, well-draining soil and a moderate amount of water. Plant in full sun or…

South African summers are incomplete without litchis. Whether sitting on the patio or by the pool, we all have fond memories of removing the tough, deceiving skin to reveal the soft, juicy fruit underneath. Not many gardeners consider growing these fruits in their own backyard, but many regions are lucky enough to have the perfect litchi-growing conditions. Besides the fruit, Litchi chinensis also makes a wonderful ornamental tree with long glossy green leaves. Native to China, the litchi grows in warm, humid climates. Summer-rainfall regions are best for this tropical plant, which requires consistently moist soil and hot weather to produce fruits. The Eastern coastal areas of South Africa are ideal, with summer temperatures over 25°C and relative humidity over 50%. If you’re looking for the classic litchi loved by…

500g beetroot750ml vinegar750ml water2 heaped tablespoons sugar1 tablespoon mustard seeds1 teaspoon salt2 tablespoons peppercorns2 bay leaves2 cloves sliced garlicHandful of thymeA 3-litre glass jar Slice your beetroot evenly, then add the beetroot slices to the glass jar. Add the vinegar and water to a pot, add salt and spices, and bring to a simmer. Pour the mixture into the glass jar, covering the beetroot. Let it cool for about 12 hours before refrigerating. Your pickles will be ready to eat in 48 hours and will last for 3 - 4 weeks in the fridge.…

I’m really battling with changing the way that I have always dealt with vegetables to suit my taste buds… The advantage of having two married daughters (both good cooks when they feel like it!) is that I am no longer solely responsible for planning and cooking the traditional large family meals for special occasions. The work and cost of ingredients is now divided between the three of us – albeit not equally or fairly, since I still have to do the meat dishes, especially the old-fashioned chicken pie, glazed gammon and roast leg of mutton. The disadvantage is that they always seem to be on a diet, or let me rather put it this way; they are on a diet during the planning stage of a meal, when we are…

According to the United Nations World Food Program (UNWFP), hunger kills more people in Africa than Aids, malaria and TB combined. That’s a terrifying statistic, and one that strikes close to home, particularly after the recent riots when all of us were forced to take a harder look at food security. We were also able, if only for a moment, to put ourselves into the shoes of those less fortunate than ourselves, who don’t know where their next meal is coming from, or when. Poverty, hunger and unemployment are a devastating trio of social challenges that need to be overcome. Aquacraft, one of South Africa’s leading manufacturers of gardening equipment, has taken up the challenge, committing to play its part in helping where it can. As a start, Aquacraft has…

Easy Summer Tasks Sow this month Beetroots, broccoli, Brussels sprouts, cabbages, Chinese cabbages, carrots, cauliflower, endives, globe artichokes, kohlrabi, leeks, lettuce, onions, parsnips, radishes, spinach and Swiss chard, turnips WHAT DID I SOW? Beat the heat with regular watering, mulching, controlling pests and removing weeds that compete for water. Cut off tomatoes, squashes, beans and similar fruiting vegetables with kitchen scissors or clippers. Don’t pull off the fruit – it can damage the plant. Use the tops of vegetables like beetroot and celery to grow more. Place in a tray with a little water, and once they have some new leaves they can be planted into the garden. Tomatoespcan ripen on or off the bush. To ripen indoors, let the fruit stand in a cool area, not in full sun on the windowsill.…

The festive season is ahead, and it happens to coincide with our gardens growing fast and furious, which means we will want to and need to spend time in them. But we also need to entertain our kids and lure them away from screens this holiday. Here are some ideas to get your children enthusiastic about spending time outside in the garden. Buy them tools New gear always me excited about an activity, be it running, fishing or gardening. Kids are often the same, so think about buying them their own set of gardening tools. There is a second benefit to this too: they won’t ruin your own precious tools! A new pair of gumboots, a trowel and fork set, and a diminutive watering can are all you need to…

You’d think that the name says it all: a Jerusalem artichoke must mean an artichoke from Jerusalem, but sadly this is not the case: it is not an artichoke, and it doesn’t come from Jerusalem. What is it then? Well, it is a tuber, not unlike the madumbe, but with the subtle flavour of an artichoke. A relative of the sunflower, the Jerusalem artichoke produces a tall stem (2.5m) topped off with a number of bright yellow flowers – it’s actually pretty enough to justify in the garden without taking the edible quality into account. But that edible quality can be something else! The tubers look a bit like a cross between ginger and a madumbe – a knobbly root that grows to the thickness of a thumb – but…

Whether you’re a beginner or a seasoned veggie grower, you’ll find that garden beans, cucumbers and baby marrows offer quick rewards, being fast-growing, prolific and virtually trouble free. Along with tomatoes, lettuce and spring onions, cucumber is a staple salad veggie that is crisper and tastier when picked and eaten directly off the vine. Beans and baby marrows also double up as salad veggies (raw or steamed) as well as being great additions to stir-fries, tomato-based sauces, oven-roasted veggie medleys and even spicy curries. For a good yield, all three veggies need their flowers to be pollinated by bees, which gives gardeners an excellent excuse to plant pollen-and nectar-rich flowers and herbs alongside them. The result? A garden full of flowers, buzzing with bees and with lots of veggies to…

The buzz of bees – that’s one thing that we associate with spring and the edible garden. But bees need variety and constantly flowering plants, which is why it’s a great idea to plant other flowering plants in or around your fruiting veggies. Lavender is a classic option, while flowering herbs can deliver in this way as well as in the kitchen. To get the best from them, keep them fed with Pokon Lavender and Herb Fertiliser. TIP: Rub your hands with lavender leaves or flowers to remove strong odours like onion and garlic. When growing food for the table, it’s imperative to use products that are as natural and safe as possible, which is why Pokon Vegetable Garden Fertiliser is a great option. Made from 100% natural raw materials…

There are certain foods that immediately spring to mind when thinking of the grain craze of the health industry – certainly quinoa, and perhaps barley or sorghum. Millet, cultivated across the world for thousands of years, has unfortunately not received the same publicity and praise. But in South Africa, millet is actually easier to grow than the ‘fancy’ grains we pay premium price for at health stores. It is also, as most grains are, incredibly good for you. Set aside a patch in your back yard to hark back to history and grow this ancient grain. Growing your own As purchasing millet requires some light detective work, it is far easier and more rewarding for gardeners to grow their own. These plants are not fussy, responding well to a range…

Dale Grobler is a passionate, energetic organic farmer. We’ve featured him before, with his Farm to Forks business that supplies top-notch fresh and organic produce to some of the best restaurants in the country. And now Dale is spreading his wings. As with anyone involved in the restaurant business, Dale has had a tough year or two, with restaurants not able to take the produce that he grew for them. He managed to pivot his business to a degree, with pick-your-own foraging days on his farm, but times have been tough. You can’t keep a guy like Dale down though, and there is a beaming light on the horizon, a light that will become one of the most impressive organic farm gardens in KwaZulu-Natal, and probably the country. “It’s going…

While many of us know that we should eat healthily (don’t eat this, do eat that…), we are also very reliant on vitamin supplements and conventional pharmaceuticals. But while we’re learning about what to put into our bodies, why not extend that knowledge to natural medicines? We spoke to medicinal plant researcher Jean-Francois Sobiecki, who is also an avid nature explorer and loves to teach people about his own passion: medicinal plants. “I have had a lifelong interest in medicinal plants and have been studying African medicinal plants for over a decade, on their traditional uses as foods, medicines, tonics and cosmetics. I also love taking people into nature to heal, so I have combined these passions and now offer informative walks into the bush, as well as online video…