School outings at SWVG
We have put in place an educational program that would be suited to children from Grade R – Grade 7.
We are delighted that Tracy Elliott, who previously taught at Somerset House, will be heading up this program.
At the Community Vegetable Garden, we will be showing the children how vegetables grow, what their needs are and how to look after them. How compost is made and how important insects big and small are in maintaining a healthy environment for organic vegetables to grow.
The program includes a practical, hands-on learning experience in small groups, and a guided tour of the garden where we will impart values such as respect for nature, and a love of healthy eating that will serve young students well for the rest of their lives.
From April 2019, school outings will be held on Wednesday from 09h30-11h30.
Tours for school staff can also be arranged. The charge is a donation of 1 large jar of peanut butter per child which will be used in the feeding scheme for the people working in the garden.
To book an outing or for more detailed information about the program contact us below
Somerset West Village Garden Harvest Day
9am – 11am
Somerset West Village Garden Educational Outings
9.30am – 11.00am
BEANS WITH CARAMELIZED SHALLOT, ROSEMARY AND GARLIC
- 1 tsp Sea Salt
- 450 g Green Beans tails removed
- 2 tbsp Olive Oil Extra Virgin
- 2 tbsp Shallots Diced
- 2 tbsp Garlic Minced
- 1/4 tsp Fresh Rosemary Chopped
- 1/4 tsp Lemon zest Grated
- 1/2 squeeze Juice of one Lemon Juice only
Bring a pot of water to boil, add 1 teaspoon salt.
Add beans and blanch for 3 minutes, if they’re baby green beans, blanch for 1 minute only.
Drain beans and place in a bath of ice water, this stops the cooking process and preserves the colour.
Heat the olive oil in a sauté pan over medium heat.
Add shallots and a pinch of salt.
Sauté for 3 minutes until shallots are golden.
Add garlic and sauté for 30 seconds more, just until aromatic.
Deglaze the pan with 1/4 cup of water.
Add beans, rosemary, lemon zest and lemon juice and serve immediately.
AMAZING DRESSED BEETS
- 600 g Raw Baby Beets ideally with leaves *
- 4 Clementines
- 1/2 Bunch Fresh Tarragon +-15g
- 100 g Goat’s Cheese Crumbed
- 40 g Walnuts halves Shelled & unsalted
Reserve any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes or till tender.
Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
Peel the remaining 3 clementines, slice into fine rounds and arrange on your 4 plates.
Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins.
Halve or slice a few, then toss them all in the dressing.
Taste, season to perfection with sea salt and black pepper, then pick the tarragon and toss with the reserved beet leaves.
Divide between your plates, crumble over the goat’s cheese and walnuts and drizzle lightly with extra virgin olive oil.
PEAS, BEANS CHILLI & MINT
- 1/2 Bunch Fresh Mint 1+-5g
- 200 g Broad Beans Podded
- 200 g Fresh or frozen Peas Podded
- 1 Red chilli Deseeded & finely chopped
- 1 Lemon
Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling water, then add the beans and peas to cook for 4 minutes.
Meanwhile, halve and de-seed the chilli and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste and season to perfection with sea salt and black pepper.
Drain the beans and peas, reserving a mugful of the cooking water and discarding the mint stalks.
Pinch the skins off any large beans, then pour the beans and peas on to a platter, toss with a few splashes of the reserved cooking water, then spoon over the dressing. Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in.