January 2016

Newsletter January 2016

Hi

After 4 extremely dry months, where we literally ran out of water, we eventually had a bit of rain during last week. Although we need a lot more, at least the grasses are starting to recover. Unfortunately we have not been able to plant the variety of crops we usually do, and our fruits, although full of concentrated flavours are very small, which has meant we have bottled most of it -  we have some delicious apricot compote, and whole peaches in syrup, both great standbys for dessert. With the peaches we have made a blow-your-socks-off BBQ sauce, great as a marinade for chicken or pork, and a curry peach relish. One thing that has grown well has been our tomatoes, bottled at their best, a great standby for pasta sauces and rich meaty stews.

For the remainder of January and February we have a lot on offer:

Pop-up Deli

Due to the tremendous success of our December  pop-up Deli at Wickedfood Earth Farm, we have decided to run a monthly pop-up Deli.  Our first one for this year will be Saturday 30 January. Take a drive out into the country and stock up. The market runs from at 9:30 to 12 am (Click here for directions).

Brunch – We will be offering a limited menu for those who want to stop for a light meal after shopping. The menu will include:

  • Pulled pork breakfast roll with or without a poached egg;
  • Eggs Benedict roll, with our hot smoked cooked ham;
  • Cold platter of cured meats, cheese, mezze dips and pickles;
  • Carrot cake with tea or coffee.

For more information on who will be selling what, click here ….

Produce box drop-off

Orders for our delicious pork and other farm-made products are now open for collection at Wickedfood Cooking School, Sunninghill,  on  Saturday 6 February or collection at Wickedfood Earth in Hekpoort by prior arrangement. Please get your order in early to avoid disappointment – orders close at COB on Wednesday 3 February. See below for details, or click here to receive an order form.

For more information as well as a list of specials, click here….

Valentines day food experience lunch

Wickedfood Earth Country Cooking School is offering a very special Valentine’s day experience, on a choice of two days, Saturday 13 February or Sunday 14 February. Enjoy scrumptious food and good company, for the day in the country, with the special person in your life. We will do a hands-on cooking demonstration showing you the elements of preparing a delicious 4-course meal, as well as tips on plating the various courses, followed by a gourmet 4-course sit-down lunch. More…..

Functions, specialised cooking class and other food-related events

If you planning a special event this year, kitchen teas, milestone birthdays, team building cooking classes and events, corporate functions or product launches, please consider Wickedfood Earth Country cooking school. We work together with our clients to develop specialised events to suit both the occasion and their budgets. (Click here to read about past functions). It is through these events that we raise funds for the on-going research and our education programmes. For more information click here …., or contact Cilla on 076 236-2345 or cilla@wickedfood.co.za.

Recipe of the month - Peach melba

A real retro dish with poached fresh peaches, berry sauce and ice-cream, and a firm favorite in the summer at our cooking classes. Use any peaches, they have a long season, through most of the summer, or if in a hurry, use Wickedfood bottled peaches in syrup for a quick dessert. More …

Support local ethical small-scale farmers

Thanks once again for your ongoing support, by reading our newsletter, coming to events, and buying our products. By supporting us and our surrounding small-scale farmers, you are supporting a vital segment of the agricultural industry, a segment that is always forgotten – passionate, ethical, farmers and artisanal producers. We receive no government support, incentives, or drought relief. We rely solely on your generous support to continue following our passion of producing food following the Slow Food ethos of good, clean and fair.

For more information contact:

January 19, 2016
Newsletter January 2016