Now is the time to ensure that your vegetable beds are prepared, start planting the first of your seeds, and put in fruit trees if you have not already done so (if you have not yet pruned your fruit trees, do them this weekend before it is too late).

Vegetables we will be planting at Wickedfood Earth over the next few weeks include Artichoke, Asparagus, Beetroot, Cabbage, Carrot, Lettuce, Onion, Parsnip, Radish, Swiss chard, Spinach and Turnip:

Click here for this easy to use seasonal vegetable planting guide in pdf format.

For some unusual and interesting seeds with a difference, see:

• Livingseeds – A large selection of locally grown heirloom and open pollinated vegetable seed; and
• Sought after seedlings – Open pollinating heritage/heirloom varieties that are grown to maintain the longevity of vegetables which have been around for hundreds of years, ensuring quality and exceptional taste.

Wickedfood Earth® is a community upliftment, self-sustainable lifestyle project being developed on a 38 hectare site in the Hartbeesfontein Conservancy, located within the Magalies Meander Tourism area. We are developing a self-sustaining lifestyle showcase subscribing to the ethos of “Responsible use of sustainable resources“.

For a healthier greener home, consider using more natural cleaners than the commercial ones. Unfortunately, the ever-expanding arsenal of home cleaning products now includes several dangerous weapons, loaded with harsh cleansing agents like bleach, ammonia and acids. These chemicals can produce indoor air pollution by off-gassing toxic fumes that can irritate eyes and lungs. (Children and pets are most at risk.)  Even the biggest messes and toughest stains can be attacked effectively with baking soda, borax, lemon juice and other simple ingredients, but without the harmful side effects.

Seven essentials:
These seven items make up the basic ingredients for nearly every do-it-yourself cleaning recipe.

Baking soda: A natural deodoriser and mild abrasive which also provides grit for scrubbing and reacts with water, vinegar or lemon by fizzing, which speeds up cleaning times.

Borax: disinfects, bleaches and deodorises; very handy in laundry mixes. It also inhibits the growth of mildew and mould

Distilled white vinegar: disinfects and breaks up dirt; choose white vinegar over apple cider or red vinegars, as these might stain surfaces. It contains about 5 percent acetic acid, which makes it a mild acid.

Lemons: contain citric acid which cut grease; bottled lemon juice also works well, although you might need to use bit more to get the same results

Olive oil: picks up dirt and polishes wood; cheaper grades work well

Vegetable based (liquid castile) soap: non-petroleum all-purpose cleaners

Washing soda: is a sodium carbonate decahydrate, a mineral. Its a stain remover, general cleaner and helps unblock pipes; should be handled with gloves due to its caustic nature. Washing soda is usually found in the laundry aisle of grocery and drug stores.

For common household tasks, try these nontoxic strategies using the above ingredients:

All-purpose cleaner can be made from a vinegar-and-salt mixture or from 4 tablespoons baking soda dissolved in 1 litre warm water.

Disinfectant means anything that will reduce the number of harmful bacteria on a surface. Practically no surface treatment will completely eliminate bacteria. Try regular cleaning with soap and hot water. Or mix 1/4 cup borax into 2 litres of hot water to disinfect and deodorise.

Oven cleaner: Make a paste out of baking soda and water, and apply it to tough, stuck-on grime in your oven. Let it stand for a while (dependent on how tough the stain is) then wipe clean.

Stovetop and Oven Grease Remover : 1/2 tsp washing soda, 1/4 tsp liquid soap and 2 cups hot water. Add washing soda and soap to hot water in spray bottle. Since washing soda is caustic, wear gloves.

Kitchen tiles:

Baking Soda and Water: Dust surfaces with baking soda, then scrub with a moist sponge or cloth. If you have tougher grime, sprinkle on some kosher salt, and work up some elbow grease. 
Lemon Juice or Vinegar: Spray or douse with lemon juice or vinegar. Let sit a few minutes, then scrub with a stiff brush.
Disinfectant: Instead of bleach, make your own disinfectant by mixing 2 cups of water, 3 tablespoons of liquid soap and 20 to 30 drops of tea tree oil.

Use as a glass cleaner: Put a fifty-fifty solution of vinegar and water into a spray bottle. Spray vinegar solution on windows and wipe clean. If you use crumpled sheets of newspaper to wipe with, you will be left with a streak-free shine.

Clear minor clogs in drains: Put a couple tablespoons of baking soda (another natural cleaner) into a clogged drain, and follow up with a little bit of vinegar. The two will react to each other, and will start fizzing. This fizzing action can clear up minor clogs. Follow up with some boiling water to remove any leftover clog residue, and you’re all set.

Deodorise sink drains: Use the baking soda and vinegar trick, from above, even when you don’t have clogs to make drains smell fresh.
Clean and sanitise wood cutting boards: Cut a lemon in half, and push the cut end into some salt (yet another natural cleaner). Use the salted end of the lemon to sanitise wood cutting boards by rubbing it across the board. The abrasiveness of the salt will scour any impurities out of the wood, and the lemon juice will disinfect. After scouring, rinse with water and let dry.
Deodorise garbage disposals: Once a week, put a halved lemon into your garbage disposal, and let it run. It will deodorise and disinfect it.
Kitchen counters
The room where food is prepared, stored and often enjoyed requires constant vigilance. Splatters, spills and errant crumbs can build up and collect out of sight, encouraging harmful bacteria.
Baking Soda and Water: Reclaim counters by sprinkling with baking soda, then scrubbing with a damp cloth or sponge. If you have stains, knead the baking soda and water into a paste and let set for a while before you remove. This method also works great for stainless steel sinks, cutting boards, containers, refrigerators, oven tops and more.

Kosher Salt and Water: If you need a tougher abrasive sprinkle on kosher salt, and scrub with a wet cloth or sponge.

Natural Disinfectant: To knock out germs without strong products, mix 2 cups of water, 3 tablespoons of liquid soap and 20 to 30 drops of tea tree oil. Spray or rub on countertops and other kitchen surfaces.

Chemicals, pesticides, hormones and antibiotics are just a few of the nasty toxins we make our bodies ingest everyday through the consumption of certain meat and dairy products, vegetables and fruits. While awareness of the harmful chemicals used in the growing process of fruits and vegetables is increasing, many people remain unaware about the use of antibiotics and hormones used commonly in the production of grain fed, or feedlot meat. CADAC, Braeside Meat Market, and Wickedfood Cooking School recently joined forces with the common purpose of educating people about the truth of grain fed meat. Wickedfood Chef put together the following notes which will broaden your understanding of grain fed meat:

• Grain fed meat products have lower nutritional value than their pasture fed counterparts. Studies have in fact shown that feedlot meat often contains more total fat, saturated fat, cholesterol and calories and less vitamin E, beta-carotene, vitamin C and omega-3 fatty acids than its natural grass fed counterpart.
• You may think that steak or mince looks fresh, but quite often the colour and juiciness of the meat has been enhanced with gases, water, salt, preservatives as well as other additives.
• Antibiotics are used in the growing of grain fed meat in order to prevent sickness caused by the unnatural feeding of excess amounts of grain. Unfortunately these drugs are stored in the animal’s system and are subsequently ingested into our systems when we eat the meat. This can in turn cause people to experience a resistance to common human antibiotics such as Tetracyclines.
• Hormones are commonly used in the feeding of grain fed meat as they ensure faster growth and weight gain, thus the animal can be slaughtered at a younger age which allows for a faster and more effective production line all year round.

Courtesy of Wickedfood Cooking School here are a few hints for you to follow so you can avoid grain fed beef should you wish:

• Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic meat production. Nor is feed made from animal byproducts, including meat, blood and bone meal from chickens, pigs and ruminants.
• Go for the grass. Choose beef from cattle that were 100 percent “grass-fed” or “grass-finished.” These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label.
• Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.” Don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.
• Poke the package. Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gases that keep the meat looking fresh for an unnaturally long time.
• Deduce the date. Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale.
• Buy beef and not water. It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavour.” But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction.

Braeside Meat Market is a speciality butchery which focuses on quality and service.  The main stream business consists of supplying the finest quality meat to some of the leading restaurants, hotels, conference venues and caterers. Cuts of meat are prepared as needed by chefs in whatever portion size they require.  In addition to this Braeside has a small retail shop which foodies in Joburg love coming to as everything from beef, lamb and chicken to certified veal, quails, rabbits, ducks and other exotic meat is stocked.

Wickedfood Cooking School is one of the few cooking schools in the country aimed at the corporate, general public and hobby cook, dedicated to once-off classes and short courses, that is run on a professional basis, open 7 days a week. Since inception the school has been developed as a training facility that caters to the needs of all members of the community. Courses and classes have been designed to appeal to a cross-section of students, from domestics, housekeepers, newly-weds and kids, to experienced cooks and even chefs who want to improve and update their culinary skills. A wide variety of classes and courses are on offer, from basic to advanced kitchen skills, to pasta making, easy entertaining and ethnic cooking from around the world.

CADAC is passionate about the entire braaing experience, and as such is continually searching for ways in which it can be bettered – from giving advice on the selection of the perfect meat, to a range of diverse recipes with something for everyone in the new recipe book ‘The Great Outdoor Cookbook.’

Wickedfood Earth is in the process of creating a rural eco-sensitive environment:

• incorporating renewable resource building methods;
• farming in as natural an environment as is feasible;
• researching the growing of indigenous and heirloom produce, together with free range livestock, and using them to produce unique products that are commercially viable on a small scale; and
• educating the public as to the responsible use of sustainable resources.

Wickedfood Earth will achieve our vision by:

• only introducing plants and vegetation that are indigenous or edible;
• farming free range livestock with dignity in as natural and environmentally friendly as possible;
• creating job opportunities and upliftment programmes for the local communities; and
• building rural facilities that:
  • are ecologically sensitive to the environment;
  • can process vegetables, fruit, dairy and livestock in a preservative free, humane way;
  • incorporate a lecture hall, a test and teaching kitchen, dining area and accommodation facilities for both individuals and groups of consumers, so that we can impart the knowledge gained.