From Seed To Table. Sourcing organic vegetables and supporting communities.

Seed to Table. Recipes for organic vegetables.

“Seed to Table” is a wonderful little book of recipes inspired by Abalimi Bezekhaya, which is an initiative in the Western Cape which works to empower the disadvantaged through urban agriculture.

What’s urban agriculture? Essentially it’s growing vegetables on any small plot of land, sometimes only as big as a door. Abalimi’s efforts help ensure food security for thousands of disadvantaged people living on the Cape Flats.

Some of the micro-farmers grow enough for their families, and others grow enough to be able to sell to friends and neighbours.

But others produce anough to be able to get involved in the Harvest of Hope (HoH). This is a company which sells the produce to customers across Cape Town.

The vegetables are picked fresh and boxed up for delivery once a week. You can get a medium box for R95 or a small one for R65. For high quality organic vegetables this is a good deal, and you get the sense of satisfaction from knowing that you are making a genuine direct contribution to the betterment of the lives of local farmers in Gugulethu, Khayelitsha and Nyanga.

Here’s a recipe from “Seed to Table”, which I found easy to make and delicious.

Box of organic vegetables.

ROASTED TRIPLE PEPPER SALSA

Roasting peppers released all their sugars and makes them super sweet.

1-2 Tbs Olive Oil.

” peppers, one red, one yellow.

1 chilli pepper.

1 green pepper, diced.

1 large onion, white, diced.

2 tomatoes, diced.

1-2 cloves of garlic, minced.

1 handful of fresh chopped coriander.

2 tsp cumin.

1 tsp cayenne powder.

Dash of Tabasco.

Salt and pepper.

Preheat the oven to 225 degrees.

Rub the peppers in olive oil and place on a baking sheet.

Roast for 30 minutes (10 for the chilli pepper).

Char them slightly.

Remove the peppers and put them in an airtight container to steam for about 20 minutes.

Slice the chilli in half and remove the seeds.

Dice the peppers and mix in the chilli, onion and tomatoes.

Drizzle with oliv eoil and add garlic, coriander, cumin, cayenne, Tabasco and some salt and pepper.

Serve with chicken, fish, or on toast.

A seriously zingy sauvignon blanc will wash it all down nicely

Seed to Table. R100 in most bookshops.

For your box of organic vegetables call 021 3711653 0r 082 855 5582.

e.mail marketing@abalimi.org.za

www.harvestofhope.co.za