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August 15 Newsletter
Dear Friend of the Farm

We were thrilled to read that the City of City of Cape Town has announced a public participation process around Greenmarket Square, committing to find ways to realise the potential of this historic space to the benefit of all Capetonians.  

The square was built in 1696, when a burgher watch house was erected. Some years later, the watch house was demolished and the Old Town House built on the site (now housing the Michaelis collection of Dutch paintings). The square went through various name changes until 1790 when it was christened ‘Groente Markt’ for the simple reason that by then, the square served as the colony’s vegetable market.  Over the years, the square has served as a slave market, a vegetable market, a parking lot and more recently, an informal flea market trading in African souvenirs, crafts and curios.

Near the centre of the square is a hand operated pump used to bring clean water to the surface from an underground river that runs through the city. Could this pump be restored to provide drinking water to all who visit the central city?
Historical Greenmarket Square
Part of the square’s appeal is the architecture that surrounds it - the art-deco buildings - Market House, Kimberley and Namaqua House, both restored and the gothic Methodist Church.  

Sturk’s Tobacconists, located on the square, first opened for business in 1793. This arguably makes Sturk’s South Africa’s oldest family-run business.  The store has changed over the centuries from a large general dealership on three floors, to a landmark Tobacconist, where the large tobacco emporium used to house a snuff mill. The sound of the mill grinding could be heard in Adderley Street. There is still a flue at the back of the shop that was originally built to extract the dust from the snuff-making.   

Today, Capetonians remember Greenmarket square as THE place, when families from all over, including District Six, would come into town on a Friday night to window-shop at Garlicks and Stuttafords department stores. Cape Town was vibrant; window-shopping was a big thing. 

We dream of the day when Greenmarket Square could once again be a vital centre of exchange connecting rural and urban environments and anchoring local culture and social life for all residents.
Many cities have fresh produce markets that are centrally located for ease of access.   

Take Greenmarket, in New York, founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer. This unique relationship between farmers and city residents has not only changed the face of regional agriculture; it has revitalised rural communities and urban spaces, improved consumer health, provided fresh and nutritious food to those most in need, supported farmers, encouraged crop diversity, educated school children and city residents about the importance of agriculture, inspired new culinary trends, and influenced chefs and eaters in one of the culinary capitals of the world.

Barcelona residents rank their public markets as the second most valuable public service after libraries. No matter where you are in Barcelona, you are never more than 10 minutes from a market. What this means is that fresh food is accessible for all communities, and indeed, Barcelona’s markets are used more by disadvantaged groups than by wealthy populations.
To build these strong networks, local authorities in these cities have invested resources and physical infrastructure in their existing market activity because it provides multiple economic, social, health and environmental benefits that are essential for creating vibrant, extraordinary places for people to live, work and play. These investments take the form of greater organisational capacity as well as improved physical infrastructure, which leads to a strong, positive impact on the entire community, including those that are often underserved and overlooked.  

What an incredible opportunity this is to create community around food and craft, training artisans, dignifying their careers and helping small entrepreneurs to grow.
Market this Saturday
Market Day Saturday 15 August 2015 from 9am to 2pm, Granger Bay at the V&A Waterfront 

Held every Saturday at the historic Granger Bay site of the V&A Waterfront, near The Lookout, the OZCF Market Day is a community farmers-style market for independent local farmers and artisanal food producers.   At the OZCF Market customers can do weekly food shopping (veg, fruit, bread, organic dairy, free-range eggs, honey, olives, etc), try out some delicious cooked and raw foods, meet real farmers and be inspired about helping to build an alternative food system.  Additionally, customers can buy edible plants and seedlings, compost and gardening supplies and equipment.

Entrance: There is no fee to enter the market.  Pedestrian entrances are open directly from The Lookout and on Beach Road, and cyclists, joggers, dog walkers and others are most welcome.

Public transport: The MyCiTi 104 route stops opposite the market on Beach Road and at the main V&A Waterfront stop. The T01 also stops there, as well as on Granger Bay Blvd a block from the market.

Parking:  Parking  is a pleasure - either on site at The Lookout (R10 for the entire day), in one of the many V&AW parking garages, at The Grand Cafe and Beach with a short walk up the wooden steps to the market, or you can park for free along Beach Road, opposite the Somerset Hospital and Fort Wynyard – the gate on Beach Road into the Market site will be open on Saturdays. Map and further details on the website.
What have we got for you the Saturday? A harvest of fruit and vegetables grown by more than 12 organic farmers.

We realised recently that some of you are missing out on the earth's most delicious tastes because certain foods and techniques seem scary.  Don't let this intimidating vegetable chase you away! It's delicious, fun to eat, and high in antioxidants.  Most recipes call for baking, boiling or steaming, but which is the best way?  Much like broccoli, cauliflower and capers, Globe Artichokes are actually flowers! Specifically, the artichoke is the flower bud of a plant in the thistle family.

We unabashedly love artichokes.  Their flavour is really unlike anything else on earth, they are great for you and (conversely) they are one of the few foods society has collectively deemed acceptable to dip in drawn butter.  As the saying goes, all things worth having are worth fighting for, and cooking artichokes occasionally requires a bit of elbow grease. But if you think this thistle is impossible to prepare, we've got great news for you: there's a simple way to cook everything and cooking artichokes simply usually makes them taste the best.

We have 20 kgs of artichokes for you this Saturday at R65/kg.  Quit hiding and get cooking.  Here are some ideas:

We received the last delivery of the season of 400 kg's of Crown Prince Pumkins,  renowned for their colourful rich orange flesh with a sweet and nutty flavour. The pumpkins are organically grown in the Nuy Valley by the people from Nuy (near Worcester). An old variety of winter squash but still popular for its attractive, flattened fruits with a steely-blue skin, each weighing up to 4kg. They are good for eating and storing or decoration. Grown with love and the help of many bees.  Our thanks to Farmer Cialee Oosthuizen of Coveg, who usually exports these gorgeous looking squashes to Europe.

Show your support for our farmers and artisanal producers who grow, harvest and prepare the food we eat. Come to Market Day and celebrate some of your local food heroes who make it possible for us to have fresh from the farm, locally grown food.

We'll  have freshly grown broccoli from the dedicated farmers of Abalimi Bezekhaya on the Cape Flats, the innovative farmers who belong to the Green Road Project in Stellenbosch have sent us carrots, cauliflower and celery,  Farmers Mark, Thomas and Tendai of  OZCF have sent along spring onions, fresh herbs and curly lettuce.  Farmer Rob, growing at Rosenhof Farm in Elgin has offered gorgeous cabbages, broccoli and kale.    Farmer Mosima in Philippi has grown all our curly kale and some spinach and Farmer Eric in Stellenbosch has sent baby leeks and peas. From Farmer Skye, we'll have, carrots, beets, celery, cos lettuce (red and green) and fresh Turmeric used to relieve everything from liver problems to depression, heartburn and an upset stomach.  In 1989 study, supplements made from the turmeric plant were found to be effective at curbing heartburn and indigestion symptoms because of the plant's known powers to fight inflammation.  

If you’ve forgotten your own shopper we have locally made cotton OZCF shoppers for R120 and gorgeous woven baskets for sale. We also sell OZCF branded short and long sleeved shirts, caps and safari style hats, and linen aprons unique to OZCF, available in sage green or grey, now in stock.
We're happy to offer you a simple, easy, convenient and free payment solution as an alternative to cash payments. SnapScan is a smartphone app that lets you use your phone to make secure payments.  It’s free to use and free to download so it’s perfect if you don’t want to carry cash. Read more here.

Oh, and we're now also able to offer credit card payments, thanks to Sureswipe.

What do our Traders have to offer?

Why are hot dogs so popular? They are kid and adult friendly, they have saved many harried parents with no time to cook, and they just plain taste good. They also connect us with our childhood and our parents. Hotdogs are a cultural leveller because you can find anyone in line at a hot dog stand, from captains of industry to powerful politicians and all those in between.

Culinary historians, point to college magazines where the word "hot dog" began appearing in the 1890s. The name was a sarcastic comment on the provenance of the meat.  

The gourmet food scene has been going burger mad for sometime now – we’ve had brioche buns, ramen burgers, deep-fried burgers… the list goes on. But while this is no cause for complaint, we’re starting to feel that the beef patty’s humble German/American cousin, the mighty hotdog, isn't getting the attention is deserves.

Especially when the hotdog is served on a salted pretzel, the Frankfurter sausage is zig-zagged with chilli mayo, tomato sauce and mustard, decked with pickles.    

Did you know that the average hot dog is consumed in six bites?  

We asked Candice and Gerhard Bouwer of The Power and the Glory why they give up their free time on Saturdays? Says the easy going couple, "We do it to be part of something bigger - to indirectly support a bigger food movement and to promote The Power and the Glory's "famous" hotdogs.  We want to create dog awareness in Cape Town - too many gourmet burgers and not enough hot dogs."

OZCF: What gives you satisfaction?
P&G: Engaging with different people at the market (young and old) and compliments from customers as well as playing our hand at small scale entrepreneurship.

OZCF: Most interesting moment at Market Day?P&G:  The kids are entertaining - always finding interest in our pink flamingo display. "Look Mommy, there's an Ostrich."
If the slogan “have a hot dog and decide for yourself” doesn’t convince you that you need Candice and Gerhard in your life, their quirky display theme with the aim to leave customers with a positive memory, should be more than enough to get you on board and their offering vying for your tastebuds.

At R40 each, these dogs are good value for money; they also serve a vegetarian option. 
Sweet Like Candi, use grass-fed butter in their products, which are all sugar free, gluten free, grain free, Banting, low carb and Diabetic friendly. This week they have a special on their cupcake and truffle squares which you can purchase for R40.   Says Leaine Brebner, "Our truffle squares are world famous – ok, maybe not 'world', but everyone in Cape Town at least, is speaking about them. These squares of chocolate mousse are heaven in your mouth – smooth, rich, dark, chocolatey with a crunch from macadamia nuts. The best part is that they are flour-less, grain and sugar free. A guiltless pleasure."  Their cupcakes are equally as delicious.  You can choose from velvet, lemon and chocolate - also grain free and sugar free, but not taste free.  

Want to add years to your life? Go nuts! The New England Journal of Medicine recently published a study that showed people who ate a handful of mixed nuts on a daily basis were 20% less likely to die from heart diseases, cancer or other ailments.  Nuts are crucial for a healthy diet, especially for people over 50. 

You probably associate pecans with indulgences like pecan pie, and there’s a reason - they’re denser in fat and calories than most other nuts. But eaten in moderation (preferably raw) they are just as nutritious as other nuts, with individual health benefits of their own: Pecans are especially high in beta-sitosterol, which can help with prostate health and reduce prostate and urinary symptoms in older men.  

And the good news is that Pecan nuts are plentiful at this time of year, and you have two options to choose from at Market Day on Saturday.

You’ll be hard pressed to find better quality than those available from Peter and Lizanne Owen of By Nature. Sourced from Roux Pecans, a certified organic family farm on the banks of the Orange River, these pecans have a wonderfully rich, buttery flavour.  In 2019 the Roux family will celebrate 100 years of farming on the historic farm Ramah. 1973 saw the first pecan trees planted along the Orange River. A pioneering move at the time, Chris Roux’s vision and commitment to growing quality pecans in this Western ‘desert’ saw him chair the South African Pecan Producers Association for 11 years. In 1996 Roux Pecans became certified organic and was the cornerstone to cementing a holistic and balanced method of farming. This approach is central to Roux Pecans, a farm that has now entered into its second generation, with Chris’s sons Pierre and Bob actively involved. 

It‘s the just-picked quality that makes these nuts sought after internationally and although most of the nuts are exported, By Nature was fortunate to secure some for the local market. No doubt you’ll be happy they did.

Farmer Fritz Rabe of Tanqua Karoo Natural Produce (TKNP) cultivates and locally sources an abundance of seasonal, natural, fresh fruit and vegetables grown in the Tanqua Karoo region.  Tanqua Karoo is a pollution free area where the Ongeluks and Doring Rivers flow freely, with open fields, where natural farming is implemented with no insecticides, sprays or chemical fertilisers.   Says Fritz, "I was inspired to source produce in and around the Tanqua Karoo area, linking the farmer to the market, cutting out lengthy supply chains and distribution systems that guarantee freshly hand delivered produce directly from the farm to the market.  Says Farmer Fritz, "TKNP is proud to have sourced  Karoo Choctaw Pecan Nuts cultivated on Prieska's red sandy loam soils that supplies essential nutrition for these giant trees.   
The Choctaw papershell pecan tree is a hybrid that was developed in Texas in 1946.  The nut from the Choctaw Pecan tree has an egg shape and a thin shell, great for shelling. The large, creamy, golden kernels of the Choctaw are just right for roasting and pecan nut pie.  The mighty Orange River supplies irrigation where fellow farmer John tends to the orchard with his team of experienced helpers.  Pecans usually begin producing a good yield in their ninth or tenth year. Trees can be productive for a 100 years or long."  Harvested last week, these nuts are hand selected and packaged in biodegradable food quality bags . 

Who eats ice cream in winter?  We do.  Even if the Moro Gelato brand is only one year young, the passion for gelato of the family that runs it has long time origins.  Chef Stefano Moro, who you will meet at market Day, was a young boy in Italy in the early 80s when he saw one of the first ever compact domestic gelato machines on top of grandma Moro’s kitchen counter.  Grandma was lucky to have one of the first prototypes as a gift from a big Italian gelato machine maker who was collaborating with Grandpa Moro, owner of a factory of washing machines.  At that time traditional gelato machines had a "top loading” rotating drum, but this Italian company was interested in Grandpa's front loading washing machine technology, so they could apply it to their machines. The rotating drum would then lie on its side in order to have more air incorporated into their product during the freezing process. 

Today technology has modified the making of gelato, but in the Moro Gelato kitchen there is space only for the traditional artisanal machines that get filled from the top. It takes more time and expertise to make gelato in that way but quality is directly proportional to the slower way of doing things.   Most of their gelato recipes are born from Stefano’s passion and Italian memories, but the secret chocolate recipe is still the one of Grandma Moro, made with real dark Belgian chocolate and cocoa, no colourants or flavourings, super velvety and creamy. 

Why is Moro Gelato a good fit for the OZCF vision?

1. Locally made gelato using locally sourced fresh ingredients: fresh milk, fresh cream and seasonal fruits. 
2. They care for the environment. Have you noticed how they serve  gelato - recyclable paper cups and compostable spoons.
3.  Old school approach to food.  

Says Stefano, "The gelato is home made, no industrial bases, colourants or preservatives. The old way to achieve the perfect quality of creamy gelato also requires keeping it inside, and serving it from traditional Italian “pozzetti”, the sink holes of our cart, that prevent exposure to light and temperature fluctuation. This way we avoid icyness and oxidation, without adding unnecessary chemicals.

Since you're probably not moving to Italy any time soon, be sure to try a scoop of Moro Gelato this Saturday.
Eat the change is the brainchild of artisan producer Jules Harris from the Bella Vita Farm brand of artisan food. Inspired by the Transition Town philosophies, Jules is bringing the concept of supporting local to a whole new level through the 23 Days of Real Food Challenge,  commencing on 1 October 2015 and lasting for 23 days.  The place is your own kitchen, The rules are no shopping at supermarkets or shopping centres. For 23 days shop at farmers markets, local delis, bakeries, butchers and small local shops, source local suppliers, farmers and factory shops.  Then record your stories help keep a social documentary on the journey of our food.  Says Jules, "Every year our challenge is getting a bigger following ,this year I'm giving you plenty of time to prepare - after all the change starts with you."  Take a look at

If its dairy you're after, yogurt is well-known for being a healthy food that packs a serious nutritional punch - after all, yogurt and granola is generally the one 'good for you' option on breakfast menus, and if you're looking to add more calcium to your diet, yogurt tends to top the list of foods to buy. There's also the probiotics naturally occurring in yogurt, which help digestive health, as well as the protein, potassium and B vitamins you can get from it.  But with recent trends towards the flavoured options that range from a few innocent strawberries at the bottom of the tub to full-blown dessert yogurts with chocolate mousse and crunchy chocolate balls, the nutritional benefits tend to get a little, well, muddled.

We're pleased that Lucy Marsten of Lucy's pop up English Tea Garden will be stocking Fairview free range strained yoghurt.  Free from starches, stabilisers, sugar, flavourants and preservatives, the full fat yoghurt is made only from the milk of pasture-fed Jersey cows and traditional yoghurt cultures.  Lucy also offers Langvallei Farm full fat, fresh Jersey cow milk - both pasteurised and non at R16 per litre.  Jersey Cow Milk is unique. As a product it contains 18% more protein, 20% more calcium and 25% more butterfat than 'average' milk......hence its creamy colour and layer of cream on top.  In addition to her signature homemade lemon curd or strawberry jam with scones, clotted cream and cups of tea, served in Fine Bone China, Lucy will be offering Jenny's Clotted Cream from Robertson. 
We welcome back farmers David and Charlene Rothquel of Klein Namaquasfontein Farm on the West Coast, near Redelinghuys, purveyors of their range of own-grown lovely sweet Valencia oranges.  In addition to his organically grown oranges, David will also have Lemon Cordial/Syrup 750ml glass containers, made from organic Lemons at R40. African Rosewood Shavings for Mulch - ideal for potplants or any garden - R10 per 3 handfuls; Buchu Betulina dried leaves R10 a scoop; Lavender Oil 20ml, 100% natural pure essential oil R40; Lavender flowers, dried R10 a scoop;  Lavender linen spray R30; Honey, raw and unfiltered, orange blossom and fynbos R60.  
Add to that some crusty loaves from Woodstock Bakery, local, artisanal cheeses from Around Cheese, fresh oysters from The Oyster Lady, smoked fish and snoek pate from Stef of Delifish , a selection of sublime olives from Chrisna’s, trusted meat suppliers, Cure Deli and Son of a Butcher and you've got your weekend covered.  
There's also loads of cooked food for breakfast and lunch – from Lunchworks eggs Benedict to Sababa's Shakshuka where you get to sop up the spiced, tomato sauce with a crusty piece of bread.   
The team from Sexy Food cap it all with coconut flour, coconut oil, carrot, sweet potato, butternut, lentil sprout, mung bean sprout, chickpea sprout, sunflower seed, flax seed, Himalayan crystal salt, parsley, coriander, ginger, leaf masala, white pepper, beetroot bowls.  Who can better that for a healthy meal?
Oded's Kitchen's pies and 3 different potjies…lamb bredie, kudu and veggie, served with basmati rice or cauli-mash on the side.  Meet FC and Bernard Cloete from Vagabond Kitchen who have built an exquisite new stand to serve their wraps from. From seared tuna and mango salsa, to beef rib-eye and avo wraps - and when required, they skip the wrap and serve it as a salad. There are no filler ingredients, just the good stuff everyone likes.

We'll have edible seedlings available from  Tracey Cole of Village Gardens who believes that everyone can grow their own small organic garden.  Buy a planter and you will get a free bag of natural soil and compost including free delivery.  Says Tracey, "There is nothing like eating your own healthy produce;  it's as rewarding as having a nice glass of merlot. The health benefits out way anything else. Research shows how pesticides sprayed on crops harm our bodies.  We are all delicate flowers and need to look after ourselves... So let me help you by helping yourself to a healthier future."
Who can say no to that. 

Kids Action this Saturday 

Amanda Rabinowitz of Jellybean Events has her child friendly zone going again this Saturday to keep tots, tweens and teens entertained and Moms and Dads stress-free, with crafts and games, storytelling, dress-ups, movement and more.

OZCF on Upper Orange is also open to visitors every day except Sunday from 8am to 4pm

You can learn how to grow your own, by visiting OZCF on Upper Orange St, Oranjezicht to see how Farmers Mark, Thomas and Tendai, do it. The trio have been on an extended training course at the Sustainability Institute near Stellenbosch, where they've learnt from one of the best, Farmer Eric Swarts. Thanks to the Provincial Government of the Western Cape, for making this possible.

The growth of the Farm to date has only been possible through the hard work, generosity and commitment of numerous individuals and organisations.  As a Non-Profit Company, we rely on contributions of all sorts – from the generous Reliance Compost to Michells Wholesale Nursery, to the volunteer efforts and financial donations, large and small. We are also thankful to the City of Cape Town for enabling us to nurture the land. 

If you have suggestions, questions, or just want to talk about the Farm and its future, please don’t hesitate to contact us at We have much to learn, and will benefit greatly from the wisdom of new and old friends.
Granger Bay Market
And finally...

Many feel that true egg nirvana is only experienced with eggs from pasture-raised hens, such as the ones Wellington Farmer Claire Bennette of Happy Hens supplies at OZCF Market Day.

Just like us, hens are what they eat. The simple fact is that they need a diverse diet - food from the garden, kitchen scraps, bugs and seeds.
Everyone knows that eggs are a rich protein source and contain many essential nutrients. It turns out pasture-raised eggs may even be more nutritious containing higher levels of Vitamins A, D & E, more Omega-3 fatty acids, and up to seven times more beta carotene.   The Happy Hens live on a cattle, sheep and horse farm outside Wellington, where the hens live in mobile homes in the fields and graze on organic grasses. The chicken flock is still small and their mobile homes are rustic, but they live a life as close to nature as possible.  
Says Farmer Claire, "At sunrise every morning I open the trailers to let the hens hop out, and they spend their days eating and foraging, having dust baths, facing off to the flock of guinea fowl who hang around their field morning and evening, drinking muddy water from the little dam that has formed around the new Cape Willows we have planted, and scratching in the compost heap we make from stable cleanings.   The trailers are the centre of the hens’ world - they rest under them in the heat of the sun or when it rains, and if the shadow of a big bird flying overhead passes over them, they all run as one to the trailer and stand under and around it with all their heads looking in the same direction, until they feel it’s safe to move out again. Here my chicken dog comes in again, chasing any big bird that flies over the fields – this is very useful as we have lots of raptors out here, and as far as I know I have never lost a hen to one of them."
From this Saturday, the price of Claire's eggs are going up slightly - R45 per dozen and R25 for six.   

Says Claire, " This is the first price increase in 2 years.  I now have a full time employee. Pasture eggs are much more expensive to raise than 'free range' eggs - they need land, pasture and water, very valuable resources in the Western Cape, and each trailer only holds at most 200 hens as opposed to 10's of thousands in 'free range' sheds.  Although they don't have high mortality rates from disease because they live healthy lives, they are vulnerable to a range of predators. They also share their feed with guinea fowl, finches, mossies  and other wild birds.  So, these eggs are special and precious. Let's drop the term 'free range' and use 'pasture reared' instead - a significant difference".
Farmer Claire's hens live an enviable life. "We feed them lots of leftover greens in addition to what they can forage", she said.  

Do they taste better? "Definitely.  The more you can be truly outside and run around under the sun, the happier you are," says Claire. 

That goes for humans, too.

A big thank you to Natalie from Page 52 Design & Marketing for volunteering her services on our new newsletter design.

Until the next farm update, see you down on the Farm in Oranjezicht or at Market Day in Granger Bay. 

Eat your greens,
The Oranjezicht City Farm Team
Copyright © 2015 Oranjezicht City Farm, All rights reserved.

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