Freedom Day

What a beautiful day to begin our regional journey.





An early morning interview with Isabella from Vredenhof Organic Estate, not only blessed us with a delicious bag of various organic greens, but also proved extremely helpful in understanding our regional food system a little better. You might recognize her label if you are from Stellenbosch, Gordon's Bay, Somerset West or Retreat.

Be sure to visit her market for fresh certified organic vegetables from Mondays to Fridays, between 10h and 13h. The market is on the farm, located off the R44 between Stellenbosch and Somerset West on the Bredell Road. Vredenhof is the third gate on your right. Her son, who is a also a talented chef, bakes organic breads for the Wednesday and Friday markets.





After Vredenhof we joined a group of Community Supported Agriculture (CSA) members at Nanase Organic Farming. They were were visiting the farm on the last day of their first CSA season to meet the farmer, Eric, who has been growing their organic vegetables for the last month. The group was his first Stellenbosch student CSA. In the past he has supplied a Cape Town CSA and currently also supplies a CSA consisting of staff members of the Sustainability Institute.

Eric put us to some honest farm work to clean old leaves off his spinach plants and harvest tomatoes. We felt spoiled when he finally allowed us to cut bunches of organic flowers for our homes. As the members left with their last CSA bags, they seemed eager to sign up for the the next season that will start mid-May.



We fittingly ended our first regional field trip at Spier's new sustainable restaurant, Eight, for a "farm-to-table" eating experience. Freshly squeezed, in-season juices and soups with a selection of homemade breads and real butter, made up a perfect lunch. Michelle couldn't resist the crème brûlée and proclaimed it one of the best she's ever had!