May 2014

Market day Saturday 31 May

Don’t forget tomorrow’s food market, between 9am and 11am at Wickedfood Earth. As usual, some great flavours and products. On the meat counter this week we have:

  • Fresh pork bones, perfect for making hearty winter soups;
  • Freshly smoked Kassler pork loin chops, on and off the bone; and
  •  Our hot smoked loin bacon.

Apart from the meat counter, we will have all our regulars including fresh vegetables, free range eggs, goat’s milk cheese, a wide variety of pickles, jams and preserves, and the usual baked goods – mosbolletjie bread, koeksusters and rusks.

Next week (7th June) the market moves for the day to the Cambridge Food Festival. A fun day of food from the entire region. We will be selling famous pulled pork rolls, egg and bacon rolls, smoked pork sausages and, of course, our preserves. Hope to see you there.

Our next  food workshop is on Sunday 15th June -  Only 4 places left. Take an exciting walk through the mysteries of charcuterie. See the website for details  or contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

Have a great weekend.

Mike Crewe-Brown
Project Co-ordinator
Wickedfood Earth
072 548-8814
earth@wickedfood.co.za
www.wickedfoodearth.co.za

May 30, 2014
Market day Saturday 31 May

Market day Saturday 24th May

One of the suckling pigs, roasted in a pizza oven.

Thank you to everybody who supported the Wickedfood Earth Community Country Food Market so fantastically last weekend. At the meat counter, we totally sold out of our plain, as well our chourizo pork sausage. In addition we sold 5 suckling pigs.  On the vegetable side, Murray sold out of kale and spinach. Martie’s Hertsog kookies and mosbolletjie bread were a great hit with everyone, and her kooksusters have become a regular firm favourite.

The beginning of winter signals lambing season at Goat Peter. This means that at the moment they are not milking. The good news is that during the season they produced some delicious hard rind cheeses, which they still have limited quantities of and will continue to sell at the market. And they have a special for this week, see below.

Don’t forget that during winter for the next few months the market will run from 9am to 11am. All food sold at this market is seasonal, locally grown and produced, which means that by supporting the farmers at the market, you are supporting the local economy, creating jobs and keeping age-old artisanal skills alive.

Come and join us, whether it’s to stock up on your weekly seasonal fresh produce or just for a quick cup of coffee, cake and chat. You can also find us this Sunday at the Celler Rats Winter Port Festival.

Specials for this week:

  • Meat –  all of our meat is from veld-raised animals, free range, antibiotic and hormone free. Special cuts for this week include:
    • The first of our own hot smoked loin and streaky bacon – and we will slice it while you wait, so you can decide on the exact thickness you would prefer;
    • Mild pork sausage -  incredibly versatile, eaten on its own, perfect for breakfast or fried up as a pasta sauce;
    • Salt pork hocks, perfect for slow braising or making hearty winter soups;
    • Frozen lamb leg roasts;
    • Charcuterie – coppa, loin, pancetta, bresaola (cured beef) and pork terrine;
    • Pork pack orders -  we are offering clients the opportunity to pre-order suckling pigs, as well as whole and half pigs, butchered to order at no extra price.
  • Fruit and vegetables
    •  Kale and Swiss chard;
    • The last of this season’s garlic;
    •  Shallots;
    • Pumpkin and butternut;
    • Jerusalem artichokes;
    • White and orange sweet potatoes;
    • The first of this year’s pecan nut harvest.
  • Ready-made meals
    • Roasted vegetables;
    • Lebanese bean stew.
  • Cheese and milk 
    • A wide variety of goats cheese;
    • Swiss style holey cheese, a new product at a special price;
    • Raw organic cows milk.
  • Preserves –  Strawberry, blackberry and  raspberry jam.
  • Tea garden
    •  Chocolate cake;
    •  Breakfast egg and bacon pitta.

Hope to see you at the market.

P.S. -  Our next Sunday food workshop is on Sunday 15th June -  Take an exciting walk through the mysteries of charcuterie. See the website for details  or contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

 

 

May 22, 2014
Market day Saturday 24th May

Market day 10 May

Due to cold winter mornings, and later sunrises, the Wickedfood Earth Community Country Food Market will run for the next few months from 9am to 11am at the premises of the Wickedfood Country Cooking School. This food market links local producers to consumers, as well as provides a location where foodies can get together for a quick cup of coffee, cake and chat. All food sold at this market is seasonal, locally grown and produced.

Specials for this week:

  • Meat –  all of our meat is from veld-raised animals, free range, antibiotic and hormone free. Special cuts for this week include:
    • Salt pork and cured pork hocks, perfect for slow braising or making hearty winter soups;
    • Kassler – smoked pork loin chops;
    • Spicy pork, peach flavoured sausage;
    • Lamb ribs, plain, salted or smoked –  perfect for slow roasting in an oven or on the braai;
    • Charcuterie – coppa,  loin,  pancetta and brawn;
    • Boerewors and Droewors.
  • Fruit and vegetables
    •  We have a special this week on green and red pepperdews – R10/kg.
    •  The last of this season’s eggplant and garlic;
    •  Shallots;
    • Pumpkin, Jerusalem artichokes, kale and orange sweet potatoes;
    • The first of this year’s pecan nut harvest.
  • Ready-made meals - roasted vegetables and Lebanese bean stew.
  • Preserves –  Strawberry, blackberry and  raspberry jam.
  • Tea garden
    •  Summer berry cake – with the last of our summer berries;
    •  Breakfast pitta –  filled with our very own beef mince and fried egg.

Hope to see you at the market.

P.S. –  next Sunday, 18 May, we will be running a suckling pig cooking class.  We still have 2 spaces open for this class.  See the website for details  or contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

May 8, 2014
Market day 10 May

May 2014

The most exciting news of the month is that Wickedfood Earth was nominated  for the Eat Out Produce Awards, Best Small Producer: Paddock (fresh) category.  And this after less than six months in operation, thank you to all of you for your support.

It’s amazing how quickly the seasons seem to have changed. Wickedfood Earth farm is a hive of activity, getting in the last of the summer harvest, mulching winter crops so that the seedlings don’t get damaged by any early frost.

The change of seasons is always an exciting time, and none more so than autumn/winter. Beef, lamb and venison is at its prime, having benefited from a long season of grazing, and the late rains certainly helped. All the squashes are starting to ripen, including butternut and pumpkin, and Jerusalem artichokes and sweet potatoes will be harvested shortly. From the summer vegetables, the last of the tomatoes, peppers and eggplants are at their very best. We are also harvesting the very last of our raspberries and turning them into delicious jam, juice and ice cream.

Plantings for the winter include garlic, kale, lettuce, cabbage, broad beans and peas.

Country Cooking School programme

Our purpose-built Country Cooking School is located ±70km north west of Fourways. We offer real country cooking classes, from how to use seasonal local ingredients and establishing your own food gardens, to kitchen confidence, and specialist skills training. We run evening, half-day, one-day and week-end classes, for both individual students as well as group classes for corporates, whether it be a fun day out with friends or colleagues, or serious teambuilding. Forindividual students, we run classes mainly on Sundays, with a maximum of 16 students. Each 4 to 6 students has their own fully-equipped kitchen station. Apart from the cooking classes, students also get to sit down to enjoy the meal they have prepared. - more

May programme:

Sunday 11 May at 9:30am - Mothers day cooking experience (R495pp, No children under 14) – sorry  fully subscribed.

Spend a relaxing day in the country, with mom, learning the secrets of no-stress entertaining, 6 perfect dishes for this coming winter. We show you how to stuff a pork roast, prepare a variety of accompaniments and how to make a delicious hot winter pudding. At the end of the class sit down and enjoy a scrumptious 4-course feast and a glass of wine.  More 

Sunday 18 May at 9:30am - Suckling pig cooking class (R495pp, No children under 16) – only two spaces left.

Due to popular demand, we are once again running this delicious class. Not only is suckling pig a great centrepiece for a celebration for up to 20 people, it is also a perfect option for a small family, giving 6 perfect roasts, each serving between 4 and 6 people. In this class you will be given the secrets on how to roast a suckling pig, shown how to break it down into the various joints, as well as ideas on how to cook them. And at the end of the class, sit down to a delicious 4-course suckling pig banquet. More 

June programme (see the website for more in-depth details on the classes below):

Sunday 1 June at 9:30am - Cheese Making workshop (R995pp) – A step-by-step trip through the basics of fresh cheese-making – yoghurt, Labne, spicy cheese logs, ricotta, feta and halloumi. More...

Sunday 15 June at 9:30am  - Charcuterie (R1 500pp) – a full-day interactive, hands-on workshop, breaking down a pig into its various components and how to cure the different cuts – coppa, pancetta, bacon, kassler, brawn and salt pork, and take some of it home with you. More...

Sunday 29 June at 9:30am  - Sustainable living - From Earth to plate, per season (R495pp)how to establish a vegetable garden, tips on compost making, water wise irrigation, seasonal crops and crop rotation. We also cook seasonal dishes. More...

 

Community Country Food Market

(see our Facebook page for special products and produce available each week at the market)

Due to cold winter mornings, and later sunrises, as of this Saturday, The Wickedfood Earth Community Country Food Market will run from 9am to 11am at the premises of the Wickedfood Country Cooking School. This food market links local producers to consumers, as well as provides a location where foodies can get together for a quick cup of coffee, cake and chat. All food sold at this market is seasonal, locally grown and produced.

Products on the Wickedfood Earth farm, produced through our community upliftment training programme are available for sale at this market.  Apart from our products, a number of local farmers and artisanal producers from Magalies Valley, also sell their produce and products. Products for sale include:

  • pre-packed pork and lamb cuts (and beef and goat from time to time, when available);
  • pork sausage, bacon, pancetta and cured meats;
  • olives;
  • goats’ milk and cheese;
  • raw cows’ milk, yoghurt and cream cheese;
  • fresh seasonal fruit and vegetables;
  • salad and micro greens;
  • honey;
  • jams, preserves, sauces and relishes;
  • bread, baked goods and koeksusters;
  • fruit and vegetable seedlings.
  • tea, coffee, fresh fruit juice and cake in our small tea-garden.

 

Happy cooking

 

For more information, or to book:

 

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

 

 

 

 

 

 

 

May 2, 2014
May 2014