We are experiencing such abundance without it even being spring yet! I randomly picked viagra sans ordonnance a few things for our lunch on my way back from pruning the vineyard. Three lush tomatoes growing next to our mountain rooms, heirloom peas, radish and lettuce from the greenhouse and wild herbs along the steps. We are so blessed to live in this piece of heaven!
There is a well-known saying: "a farmer's work is never done", or is it rather "a mother's work is never done"? Either way, both apply to our farm! You can imagine our joy when an energetic, inspired, humble, clever and skilled young lady volunteered to come help us out with our never-ending to-do lists. In exhange for her time, we would give her a room and healthy food. More than a fair exchange me thinks! Fi Smit arrived end July. I've known her for a few years now. She first entered my Landscape Architecture course at UP as a sprightly and spirited young lady; an inquisitive and creative mind if you've ever seen one! We remained friends and after a surprise visit on the farm, we chatted about her plans before going back to complete her Masters degree in LA at UCT. We both were thrilled at the prospect of her spending a month or two on the farm. If you've read the previous post, you can picture how her little hands were appreciated! She not only helped with preparing the produce and their packaging for the market, but also busied herself with no less than three huge items on our list. The grey water drainage problem of the guest house was tackled, the pomegranate trees pruned and the damara sheep dosed with some vitamens for spring. This week, Fi sorted out our overgrown greenhouse and prepared numerous seedling trays for the spring crops. She made some lavender cuttings and moved the many indigenous herbs to the beds close to the mountain border gardens. At this very moment, she is helping Petrus with the huge compost bed. For the past two [...]
Today we are revelling in the fact that it's a public holiday and also the end of our busiest week since we opened the guesthouse. During the week we hosted participants attending the Fynbos Forum. We had numerous exciting discussions around the breakfast table with members of SANPARKS and Cape Nature and other private consultants like Barry Low. We also prepared for the Robertson Slow Regional Food Market. I juiced around 150 lemons and made Passion Fruit and Lemon Pelargonium cordials and lemonade infused with Rose Geranium, Lavender. We made amazing tapenade from this year's olive harvest and my husband packaged the most beautiful selection of heirloom seeds. The premium olive, lavender and fynbos soaps that we provide in our rooms were also specially packaged for sale at the market. Yesterday, our stall creaked under the bountiful produce! We sold almost all of the stock and am so grateful for each and every happy customer. A word of thanks must also go out to our very first volunteer on the farm, Fi, who worked tirelessly to help make this week a success. But her contribution is enough for a separate post, to follow soon!
Greener pastures The Langeberg is the perfect r egion for a st ay on a f arm – close enough to Cape Town for easy ac cess, but far enough to be authent ic platteland. The farmers here are an enterprising bunc h, offering plenty of rust ic getaways with inspiring stories . By James Bainbridge The extract featuring us: "From when you first arrive, Kogman & Keisie’s driveway sets the tone of this organic farm: you pass a windmill, solar panels, a natural swimming pool with a water-plant bio-filter, and a tortoisecrossing road sign. On the brow of the hill stand the farmhouse – newly opened as a five-room guest house with Victorian baths and hobbitesque turrets – and two self-catering cottages. If possible, angle for the Mountain View Cottage with its window above the bath for superb watery stargazing. The views from up here are incredible: in one direction are the wrinkly cliffs of Kogmanskloof, with its hiking trails and climbing routes; in the other, Montagu’s rooftops. ‘Our back gate leads into the nature reserve. We’re a working organic farm, and town is a short stroll away – it’s everything you want from rural life,’ says owner Petrus Jansen. Petrus, along with his wife Liana, won a sustainability gong at this year’s Cape Winelands District Municipality Mayoral Tourism Awards. But it has been a long road: having studied business management and psychology (surprisingly useful on a farm, apparently), Pretoria boy Petrus bought his three hectares of paradise and ‘roughed it like a mountain man’. He worked the land all alone for five years before persuading Liana, a landscape architect and anthropologist, to join him. The farm is certainly a fascinating place to tour with Petrus. From the farmhouse, a path winds down along the riverbank, past a swimming pool, braai terrace and hens’ retirement home; to a vineyard and orchard, groves of olive and pomegranate shrubs, and nurseries of indigenous and heirloom [...]
I harvested our first ripe blood orange the other day, oh boy was that good! I planted three trees three years ago and I'm sure they will provide plenty fruit in the years to come. Here is some more information about blood oranges: What is a blood orange? As its name suggests, this orange is red in color, sometimes in splotches on the outside but definitely on the inside. The concentration of the red inside depends on the particular type of orange and growing conditions. When you squeeze it, you really get a glimpse of the blood reference as the juice will resemble more that of a cranberry than an orange. Where does the red color come from? Blood oranges are “bloody” from a pigment called anthocyanin, which is widely found in the plant kingdom and can appear red as in cherries and red cabbage to blue as in blueberries and cornflowers or even purple as in pansies and eggplants (aubergines). Anthocyanin is reported to have many health benefits as it is a powerful antioxidant that can slow or prevent the growth of cancer cells–and even kill them. Moreover blood oranges contain high amounts of Vitamin C (up to 130% of recommended daily amount), potassium, Vitamin A, iron, calcium, and even fiber. Oranges and their juice can also help prevent the build-up of bad cholesterol as well as lower the risk of heart disease, high blood pressure, stroke, and cataracts. Where do blood oranges come from? The blood orange originated in Sicily and Spain and varieties include Tarocco, Moro (or Morro), and Sanguinello (or Sanguigno). In fact you may hear the term “Sicilian Blood Oranges” even though they are grown in other parts of the [...]