Newsletter August 2014

Just another month until the official start of spring, but over the last few days, with temperatures soaring to close to 30°C it  already feels as though spring is here. And we are not the only ones to be fooled. Many of the fruit trees are already flowering.

On the animal side, the geese have started laying eggs and lambing season is in full swing, with more than half of the ewes already having lambed.

Our production kitchen has been as busy as ever, we have started making our own yoghurts and cream cheese once again, as well as a new sausage – a mild  fine textured precooked sausage, referred to as weisswurst in Germany, or boudin blanc in France.

The other day, one of our neighbours arrived with a crate of lemons, which we have turned into a classic lemonade syrup, and guavas which we transformed into a thick paste, perfect to whisk into old-fashioned desserts like jellies and fools.

The vegetable gardens are all rather empty at the moment, apart from garlic, which should be ready to harvest in the next month or so, onions, salad greens and cabbage. In the next few weeks we will be planting out seed trays of all our fruiting vegetables, including tomatoes, eggplant and chillies.

Our sister school, Wickedfood Cooking School, Sunninghill, recently hosted their second pop-up restaurant evening showcasing our pork products as well as their instructors’ skills. What a fantastic evening of food and good company. We will be hosting an Earth Feast in celebration of the beginning of spring on Sunday 31 August and Sunninghill will be running their next pop-up restaurant at the end of September.

Country Cooking School programme for August:

(We have two public functions planned for this month.  Click here for more information on the school.)

Sunday 24 August at 9:30am – Delicious lamb (R495pp, No children under 16).

We farm with Pedi sheep, indigenous to our region. In this hands-on workshop, we show you how to make the perfect slow roast shoulder of lamb, a classic lamb curry, French trim a rack of lamb and roast it, and hot smoke leg of lamb.

Sunday 31 August at 12:30am – Earth feast (space is limited so book early to avoid disappointment – R250pp, no children under 16).

We will be transforming the training kitchen for the day into a restaurant, and together with our teaching team, produce a 4-course feast featuring our free range pork.  More….

 

Special event

Sunday 7th Sept 11am to 3pm- Cellar Rats 2014 Spring Wine Festival

Wickedfood Earth will once again be participating in the festival. We’ll be supplying a variety of our preserves and cured meats, as well as our famous pulled pork sandwich. Come and enjoy South Africa’s best wines. Held in Magaliesberg at “The Old Mill”, on the banks of the picturesque Magalies River, ±40 minutes from Jhb’s Northern Suburbs. More …

 

Community Country Food Market – from 9am to 11 am

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

This food market located at Wickedfood Earth 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;

raw cows’ milk, yoghurt and cream cheese;

fresh seasonal fruit and vegetables;

jams, preserves, sauces and relishes;

baked goods and koeksisters;

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

 

 

 

 

 

 

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