Spring has truly sprung here at Good Hope Gardens Nursery in Cape Point
The Fynbos is vibrant with colour and activity, the birdsong is shrill with excitement and our old faithful Protea cyneroides is in full bloom heralding the delights of Springtime.
The Margaret Atwood quote “In Spring, at the end of the day, you should smell like dirt.” seem rather appropriate as we have been very busy in the garden with the new seasons planting. While out and about and getting dirty, we have also noticed lots of nutritious wild edibles in the bush.
Organic and wild ingredients have a delicious alchemy when paired well. Like Wild garlic and potato, Lemon Pelargonium and Apple, Wild rosemary and butternut or Carissa berry and beetroot. Our beetroot’s are getting bigger with each warm day and the Carisa berries or Numnum berries blush a deeper shade of red until I cannot bear it any longer and pick them all to make relish.
Here is an easy to follow recipe for wild berry and beetroot relish – it works well over soft cheeses,on roasts, or simply on a slice of fresh farm bread.
Carissa berry and beetroot relish
¼ cup of Carissa berries sliced
4 small organic beetroots peeled and diced
¼ cup of jaggery
2 tbs honey
2 tbs apple cider vinegar
1 tbs fenel seeds
1 cinnamon stick
Salt and pepper
Put all the ingredients in a small pot except for the honey. Simmer over a low heat until most of the liquid has reduced, about 40 mins. When it starts looking bubbly and sticky, add the honey and cook for another 5 mins. Take off the heat and let it cool. Pour over a soft cheese. Try to share it with your friends if it even gets out the kitchen.