Bean (of many names), Fennel & Quinoa Salad with Fresh Lime
“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.” Apologies to Shakespeare, […]
View ArticlePhenomenal Fungi – a Lesson in Perspective
I realized just how insignificant I was in this world when Zimbabwean mycologist, Cathy Sharp, held a course about fungi on our […]
View ArticleGuava-glazed Pork Chops with Homegrown Roasted Vegetables
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was […]
View ArticleBenefiting from our Elephant Eco-Engineers …
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month. We […]
View ArticleEating Pretty … Edible Flowers in my Garden
The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only […]
View ArticleA Garden’s Organic Interdependence (in homage to John Maynard Keynes)
We’ve had the wettest summer since I arrived in Livingstone four years ago. More rain fell in January than the whole […]
View ArticleIf Peter Piper Picked a Peck of Pickled Peppadews …
Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked […]
View ArticleThe Giving of Words … A Bush Wedding
The meaning of marriage begins in the giving of words. So said Wendell Berry, one of the wisest users of words […]
View ArticleThe Kindness of the Earth …
… The wonder of a garden Trusting the first warmth of spring Until its black infinity of cells Becomes charged […]
View ArticleGreen Gazpacho Salad with Roasted Pumpkin Seeds & Mongongo Nuts
One of my most important considerations when developing recipes in the Upper Zambezi Valley is the weather. For nine months […]
View ArticleA Feature on The Elephant Café & SavannaBel’s Bush Gourmet in S.A.’s Food &...
Much gratitude to Food & Home Entertaining magazine in South Africa for this terrific feature on The Elephant Café and […]
View ArticleVietnamese Pho … with a Bush Gourmet Touch
Before I set about making my first-ever pho, I learned that the depth of flavour, its intense colour and clarity, […]
View ArticleGuava-glazed Pork Chops with Homegrown Roasted Vegetables
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was […]
View ArticleBenefiting from our Elephant Eco-Engineers …
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month. We […]
View ArticleEating Pretty … Edible Flowers in my Garden
The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only […]
View ArticleA Garden’s Organic Interdependence (in homage to John Maynard Keynes)
We’ve had the wettest summer since I arrived in Livingstone four years ago. More rain fell in January than the whole […]
View ArticleIf Peter Piper Picked a Peck of Pickled Peppadews …
Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked […]
View ArticleThe Giving of Words … A Bush Wedding
The meaning of marriage begins in the giving of words. So said Wendell Berry, one of the wisest users of words […]
View ArticleThe Kindness of the Earth …
… The wonder of a garden Trusting the first warmth of spring Until its black infinity of cells Becomes charged […]
View ArticleGreen Gazpacho Salad with Roasted Pumpkin Seeds & Mongongo Nuts
One of my most important considerations when developing recipes in the Upper Zambezi Valley is the weather. For nine months […]
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