Cape Kidnappers Vegetable Garden Thriving

Posted by Website Admin on October 24, 2018

It has been a busy start to spring at The Farm at Cape Kidnappers with the farm’s team of gardeners busy preparing and harvesting spring and summer produce.

An abundance of beans, basil, rocket, lettuce greens, radish, cabbage, spring onions, carrots, beetroot, turnips, artichokes, eggplants and micro greens are supplied to the lodge’s brigade of chefs, ensuring the freshest produce is served to guests.

The Farm’s plum, quince, apricot and pear trees are all in their spring blossom phase and the strawberry bed is coming into flower nicely, says Head Gardener Allan McAloon.

“Our salad greens and carrots are in abundance, as are our radishes. French breakfast radish is a particularly favourite of the kitchen. Our herbs are growing strongly, and we have just put our first planting of basil in as well.

“The vegetable garden really begins to thrive during October, we use this time to plant, prep and sow the majority of our Summer crops. By the beginning of November, the beds are generally full and thriving, and by rotating the various crops to maintain crop quality and plant health we will have a plentiful supply of crops until May.”

 

Cape Kidnappers Head Chef James Honore takes menu inspiration from the flourishing vegetable gardens. Chef Honore’s daily changing menus are filled with the freshest produce from the gardens.

We are delighted to share with you a taster of what our spring and summer guests can expect to try when at Cape Kidnappers this season.

 

Cape Kidnappers Vegetable Garden

Serves 4

 

100g goats curd

8 baby carrots

8 radish

8 baby leeks

8 baby choggia beetroot

8 baby yellow beetroot

8 nasturtium leaves

4 baby onions

8 bay chard leaves

8 broad bean shoots

1 lemon, zested

20 garlic flowers

 

150ml extra virgin olive oil

50ml chardonnay vinegar

3g flaky salt

 

Wash all the vegetables & leaves

Bake the beetroot in a 150-degree oven for 20 minutes or until just tender, peel the skins once cooled

Blanch the leeks, onions & carrots separately until just tender in a large pot of salted water & refresh in iced water.

Combine the oil vinegar & salt, check the seasoning & set aside.

Whip the goats curd lightly & season with lemon zest & a little salt.

Dress all the vegetables with the vinaigrette separately & let marinate for 20 minutes.

Compose each salad layering with the goats cheese, vegetables & leaves

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