Yearly Archives: 2013


Fracking in the Karoo

Went to a talk by Jonathan Deal on 'Fracking in the Karoo' last night. This is not only a Karoo concern or South African, it's global. The vastness of the negative impact of fracking is very disturbing. It's important that we stand up together to oppose fracking and rather give our support to more renewable energy initiatives. In my opinion there is just nothing sustainable about fracking... Shale gas mining is a process that applies the technique of high-volume, horizontal, slick-water fracturing (‘fracking’ or ‘hydraulic fracturing’). It involves pumping water, sand and chemicals into horizontally drilled wells, under hydraulic pressure to fracture the underground shale layers and release gas. SHALE GAS MINING IS UNSUSTAINABLE • WATER THIRSTY • POSES DOCUMENTED ENVIRONMENTAL RISK" Shale gas mining (SGM), is presently banned or under some form of restriction or moratorium in a number of countries and states in different continents. In the United States, the American EPA, has extended the completion of what is now a six year investigation, by two years until May 2015.South Africa has conducted a cursory investigation into SGM under the auspices of the Department of Minerals. There has been no effective public participation in South Africa, despite a repeated undertaking by Minister Shabangu to do so.The economics of SGM, especially in America, are contested – also with regards to Energy Return on Investment (EROI) and sustainability. Jobs generated by SGM are also contested – in terms of actual numbers, local employment and so-called sustainability. Taking these facts into account, and acknowledging the lack of cohesive, broad and inclusive government consultation with the various stakeholders in South Africa, we stand in opposition to the licencing of shale gas exploration, or SGM in South [...]

By | 2018-03-11T11:49:04+00:00 November 20th, 2013|Uncategorized|0 Comments

Vegetables to plant in October

October - Western Cape - South Africa Much the same as September except that you can now sow with much more confidence directly outside and transplant seedlings outside without the worry of frost. This is such a great month full of action in the garden! Artichoke, Asparagus Beans, Beetroot, Butternut Cardoon, Carrots, Celery, Chilis, Cucumber Eggplant Fennel Gooseberry Lettuce Melon Onion, Oriental Greens Pac Choy, Peas, Peppers, Pumpkin Radish, Rocket Salsify, Spinach, Spring Onion, Squash, Swiss Chard Watermelon Zucchini (Marrows)

By | 2018-03-11T11:49:06+00:00 October 2nd, 2013|Farming, Food, Uncategorized|0 Comments

My Tyd

In week 38, Petrus told me that we’re going to be in a magazine. The Rapport magazine, My Tyd, wants to do a feature on modern-day farmers or people living in the ‘platteland’. Since we are passionate about our life on the farm and the benefits of living a simpler life, we would like to share it with as many people as possible. We expected the photographer on a Friday morning. The brief was to get a few shots of the heavily pregnant wife and her dashing farmer husband on the farm. The evening before, Petrus and I had to attend the first rehearsal for our local “Mime Time” charity show. Petrus was playing Danny, the character of John Travolta in Grease. I was a milkshake drinking shoo-wop girl “Like, does he have car, a ha, a ha?”. Nothing in the world would ever deter me from wanting to dance, not even being 39 weeks pregnant. So all evening this heavy girl was hopping and bopping on stage. At 01:00, the contractions started. Our little boy wanted in on the action and decided he would rather be early than miss his dad play the star role in the show. At 04:00 we left for hospital (in Worcester) and 18 hours later, Anno was in our arms. The most precious gift. Our lives were changed forever (a bleary eyed and tired mom now writes…). The first thing I thought when the contractions started, was that My Tyd will now lose their heavily pregnant wife photo, but at least gain a little baby. Two weeks later, the photographer and art director arrived on the farm to complete their mission. What fun we had! All the animals were [...]

By | 2018-03-11T11:49:07+00:00 September 29th, 2013|Farm life, Uncategorized|0 Comments

Vegetables to plant in September

September - Western Cape - South Africa Artichoke, Asparagus Beans, Beetroot, Butternut Cardoon, Carrots, Celery, Chilis, Cucumber Eggplant Fennel Gooseberry Lettuce Melon Onion, Oriental Greens Pac Choy, Peas, Peppers, Pumpkin Radish, Rocket Salsify, Spinach, Spring Onion, Squash, Swiss Chard Watermelon Zucchini (Marrows)

By | 2018-03-11T11:49:10+00:00 September 23rd, 2013|Farming, Food, Uncategorized|0 Comments

Olive harvesting 2013

Hard work to pick and cure olives! It's been our best harvest in the past 5 years. Easy olive curing recipe: Ingredients 3 cups olives 2 cups cold water 2 cups hot water 1/4 cup canning salt Instructions Wash, pick over olives. Nick all olives deeply lengthwise along the olive. Put olives into container. Make up a brine in the proportions of 1/4 cup canning salt to 4 cups water. 2 cups cold water and 2 cup hot water is hot enough to dissolve salt, but cold enough not to cook the olives. Make enough brine to completely cover olives, weigh down the olives into the brine using a Ziploc bag of water. Cover the container of olives, set on top of a plate--the olive juice is brown and can stain your kitchen floor if you don't have protection. Soak olives in the brine for one week, then change brine completely and faithfully once/week, stir olives with a wooden spoon when you think about it . Start tasting olives after 3 weeks, keep changing brine until they are edible (not bitter). If you get mold, yeast, etc, it is harmless if the olives are covered in the brine. Just rinse your olives, pick out any rotten olives, scald the container, make up fresh brine and rebrine your olives. After the olives have been brined, can add garlic cloves, hot peppers, bay leaves, lemon, oregano, or almost anything. When you add flavorings, should store olives in refrigerator. Olives in the salt brine can be stored in their crock in a cool, dry place (the garage would work fine) If you are interested in buying fresh olives please contact us.

By | 2018-03-11T11:49:14+00:00 May 8th, 2013|Food, Uncategorized|0 Comments

Montagu – David Kramer

DAVID KRAMER was born in Worcester, South Africa in 1951, received his schooling in the same town and was awarded a bursary to study at Leeds University in the UK, where he graduated with Honours in 1974. He began his musical career as a singer/songwriter, performing at folk clubs and campus concerts across South Africa in the late 1970’s, singing satirical songs in English and Afrikaans. He portrayed himself as a rural everyman who travelled the dusty roads of small town South Africa with an old bicycle and a cheap guitar. When he released his first album in 1980, it was banned in its entirety by the SABC as it was considered too political and vulgar for the South African ear. Despite initial setbacks, he went on to be awarded 11 gold and one platinum record for sales of his albums. Today he works as a writer and theatre director. His interest and passion has, for almost thirty years been to explore South African identity. His work in South African musical theatre has focused primarily on the communities of the Cape. The thrust of the five musicals that he wrote with Taliep Petersen and one on his own, is in the retelling of a suppressed history. In 1985 he worked under the direction of the late Barney Simon, creative director of the Market Thetre in Johannesburg. As a result of this watershed experience, he started letting other actors interpret his songs, which led to his writing a musical. Four of these musical collaborations with Taliep Petersen, DISTRICT SIX, POISON AND KAT AND THE KINGS and GHOEMA have toured internationally. District Six was invited to the Edinburgh International Festival, POISON was performed in Malaysia [...]

By | 2018-03-11T11:49:15+00:00 May 8th, 2013|Uncategorized|0 Comments

2 Kloof Street, Montagu, 6720, South Africa

Phone: +27 23 614 3147

Mobile: +27 82 561 7818