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By PatR, November 2, 2011 7:31 am

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Year-end party and fundraising raffle at the home of Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei

Sunday, 27th November 2011 at 12h30

Our year-end party will again be a GENUINE WOOD FIRED LAMB SPIT BRAAI by Leon Patterson, with wonderful accompanying salads and desserts, prepared by Slow Food members.

Please bring plates, cutlery and glasses. Also, if there’s a South Easter blowing it may be chilly and you should bring a jersey or jacket. We’ll set up tables and chairs, so don’t worry about these.

We will once again have a raffle with many great prizes to be won. Members who have items which they would like to donate to be raffled are asked to contact Lorna to let her know what they will be donating and whether they will be bringing the items with them or require them to be collected. A list of prizes will be sent to you closer to the time.

We have chosen the Peninsula School Feeding Association as the recipient of the funds raised by the raffle this year.PSFA, a registered non-profit organisation established in 1958, provides nutritious cooked meals to 325,200 children in 743 schools every school day. A subsidy from the Department of Education provides meals for 90% of this total. The difference, amounting to R10m annually, is covered by PSFA, from funds that need to be raised.The aim is to reduce short term hunger, and increase school attendance through school feeding. Since 1958, with the support of generous donors and partners, PSFA has delivered over 1.3 billion meals to hungry children. For many pupils this is the only meal they receive for the day. Lunch is prepared and served daily at each school by volunteers in each community.

Here are some examples of the nutritious meals served: fish and lentil breyani with butternut, samp and beans with fresh fruit, or soya mince and rice with carrots. For schools in the most vulnerable areas, breakfast (maize meal porridge) is also served. The average cost per meal per day is only R1.90! Do go to the website for more information www.psfa.org.za.

Raffle tickets will be sold at R40 each or R100 for three. Even if you are unable to come to the picnic you could still buy tickets or simply make a donation.

The cost of the lunch, including wine, will be R150 each to members and their guests. There will be no charge for children under 12.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Wednesday 23rd November.

To book your places, please deposit payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. When doing this please put your name as a reference on the deposit slip. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH AS THIS COSTS US HEFTY CASH DEPOSIT FEES.

If you are not coming but would like to buy raffle tickets or make a donation (R40 each or R100 for three) please deposit payment into Cape Town Slow Food account. When doing this please put your name as a reference on the deposit slip.

Directions to no 11 Peninsula Road:
Head south on the M5, which becomes Prince George Drive alongside Royal Cape Golf Club. After crossing the railway bridge, turn left into Victoria Road at the third traffic light where there is a big sign for Grassy Park. Continue straight down Victoria Road through Grassy Park and at the end turn right into Peninsula Road. Continue along Peninsula Road past the ZV Environmental Centre to no 11, a double story house on the left. From Plumstead follow Victoria Road or from Constantia, Kendal Road to Prince George Drive.

Book with Lorna van Besouw (see below). Bookings will close on Wednesday 23rd November .

When booking please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. When doing this please put your name as a reference on the deposit slip. Payment will confirm your booking.

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Slow Wine

We now only have supplies available of 2009 Nitida Petit Verdot, all at R300 per case of six bottles. If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash. When doing this please put your name as a reference on the deposit slip. Payment will confirm your order.

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Dates for your Diary 2012

28 January 2012:
An outing to Graze Slow Food Café in Stanford.

February 2012:
Visit to Andreas Viestadt’s vegetable garden on Paul Cluver’s wine estate at Elgin.

17 March 17 2012:
Annual grape harvest and wine stomp at Marianne wine estate in Stellenbosch.

Also in the pipeline:
A herb-growing workshop with Bridget Kitley in Stellenbosch.

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By PatR, July 4, 2010 5:10 pm

Hay box

Hay boxes are so called because hay or straw were the commonly used insulators. Pots of food would be brought to the boil and then placed in a box filled with hay or straw. Additional hay or straw would be added around and on top of the pot. Campers and hikers have used variations of hay boxes for years, heating their food in the morning and then storing the heated pot in a sleeping bag  or backpack. In this way a hot meal is available for eating at the end of the day.

Hay boxes today consist of two fabric cushions stuffed with insulating material such as small polystyrene balls.

They can be bought from:

Sue Ogterop ( cost: R150)

Tel.: 021 761 8756

e-mail: ogterop@telkomsa.net

and

Kwalapa Organic Wholefood Store ( cost: R220)

Contact Emily: Tel: 021 687 9314
email: emily@kwalapa.com

31 Newlands Avenue,
Montebello Design Estate,
Newlands
Cape Town,
South Africa

For more interesting information go to http://www.mothercityliving.co.za/10-really-good-reasons-to-get-a-hay-box-or-make-your-own/

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By PatR, April 23, 2010 12:38 pm

Slow Food Snail Trail
Newsletter of the Cape Town Convivium
No 78, April 2010

“Nice” Ice Cream – Saturday, May 22 at 10h00

In a small kitchen in Westlake Business Park, Cherylle Cowley and her staff make a selection of delectable ice creams and frozen yoghurts using classic and traditional ingredients and methods.
She has kindly agreed to tell us about these delicious products and let us sample them. After this there will be an opportunity to buy if you wish. Maintaining the cold chain is important so you are advised to bring insulated bags or boxes, preferably with frozen ‘bricks’ in them if you are going to take any home.

There is a very limited space which cannot accommodate more than twenty people at a time so we will have two sessions in order to accommodate the anticipated attendance. The first session will be at 10h00 and should finish just before 11h00 when the second session will start. When you book please indicate which session you would prefer to attend.

On Saturday mornings there are two good markets in the area so why not make a morning of it and visit the markets for breakfast before coming to the talk and tasting. The first is the Porter Estate Produce Market in Tokai which opens at 09h00. The second is the Earth Fair Food Market at South Palms, next to Builders Warehouse in the Main Road, Tokai.

The visit to The Nice Company is free but please book with Lorna as usual so we know how many people are coming.

Directions: See attached diagram.

Book with Lorna van Besouw as usual (see below) and please indicate if you are
coming to the 10h00 or 11h00 session. Bookings will close on Wednesday May 19.

Slow Wine We still have supplies available of delicious Neethlingshof Pinotage 2008 at
R300 per case of six bottles. If you would like to order supplies of this wine which our
members crushed two years ago. Make a deposit to our account and we will make
arrangements to get the wine to you. We also have a few bottles left of the Stellenzicht
Shiraz which we made in 2007.

When ordering please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash. When doing this please put your name as a reference on the deposit slip.  Payment will confirm your order.

Dates for your diary:

Saturday 12th June: Sausage, salami and meat-curing workshop with Willem Viljoen of Rudi’s Deli at Silwood Kitchen, Rondebosch.
Thursday,  29th July:  Cheese tasting and wine pairing with cheese guru Kobus Mulder at Silwood Kitchen

Saturday 11th  September: A guided tour through the vineyards and culinary fynbos and renosterveld garden of the Solms Delta farm in Franschhoek, with a meal prepared from garden produce.

Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw,
3 Lutgens Road, Rondebosch, 7700. Telephone 021 685 1197. Fax 021 685 1577.
E-mail: vbesouw@iafrica.com   Website: www.slowfoodcapetown.co.za