Home

MICRO magic

They make a great garnish and look lovely in a pot on your windowsill. But for Ananda van Heerden of Stellenbosch, micro herbs – also known as microgreens – are a source of valuable income. And just like her plants, her business is thriving!

“We are originally from Pretoria but moved to the Cape in 2016,” she says. “Because my husband Theo and I were new to the Boland, with no support network and four kids to feed, I soon realised that I would have to work for myself.

One day, we went for a picnic with some new friends

You’re reading a preview, subscribe to read more.

More from Home

Home2 min read
Step-by-step PICKLED FISH
Serves 6–8 with hot cross buns • Preparation: 30 minutes • Cooking time: 20 minutes • about 200ml flour • 5ml turmeric • 2kg hake or snoek fillets • oil for shallow-frying • 6 large onions, peeled • 375ml brown vinegar • 250ml water • 125ml sugar • 6
Home1 min read
Step-by-step SAMP AND CHICKEN PAELLA
Don't be alarmed by the long cooking time – once the samp is cooked, the rest is easy. Serves 8 • Preparation: 1 hour, plus soaking time overnight Cooking time: 2½ hours • 500g samp & beans, soaked overnight in water • 16 chicken drumsticks • 45ml ol
Home9 min read
Step-by-step PINOTAGE AND PEPPER STEAK PIES
TIP You can of course use beef goulash for the filling, but a combination of cubed meat cut from the beef forequarter (this includes chuck, short rib, shin, neck and brisket) is richer and won't dry out during cooking. Why two different types of past

Related Books & Audiobooks