Agricultural Tourism

People have become more interested in how their food is produced.

They want to meet farmers and processors and talk with them about what goes into food production. For many people who visit farms, especially children, the visit marks the first time they see the source of their food, be it a dairy cow, an ear of corn growing in a field, or an apple they can pick right off a tree.

“Once you carry your own water, you will learn the value of every drop.”

Value-added agriculture entails changing a raw agricultural product into something new through packaging, processing, cooling, drying, extracting or any other type of process that differentiates the product from the original raw commodity.

Examples of value-added agricultural products include garlic braids, bagged salad mix, artisan bread, lavender soaps, and sausages. Adding value to agricultural products is a worthwhile endeavor because of the higher returns that come with the investment. The opportunity to open new markets and extend the producer’s marketing season as well as the ability to create new recognition for the farm.

Increasingly, value-added products are hitting the local market as producers take advantage of high-demand product niches.

This is the key to success in value-added agriculture—niche markets are where

smaller producers can be most successful in creating value and establishing a profitable business.

https://www.farmersweekly.co.za/lifestyle/agritourism/

Principles of Poverty Alleviation

The Importance of Work

Sometimes people are genuinely unable to provide for themselves. Scripture tells us we should all be seeking to work rather than to live off the generosity of others.

Those of us who are employed or who own businesses need to value our work and do our best to it.

Those of us who are employed or who own businesses need to value our work and do our best to it.

Fighting poverty through job creation is essential. Employment is a fundamental tool. It promotes human dignity and the health and well-being of communities. The Church can be involved in this area.

Not demonizing the wealthy, the financially successful, the business owner, or the entrepreneur. It can also help by providing tools for the poor to find jobs and become more qualified for those jobs.

The Importance of Moral Proximity & Subsidiarity

The two principles are very similar. Moral proximity looks at problems and asks,        “Where am I personally responsible to act given my finite time and resources?”    Subsidiarity looks at problems and asks, “Who is best equipped to deal with them?”

Subsidiarity states that if the family cannot solve the problem, friends, community groups, and churches should step in.

https://tifwe.org/four-principles-of-poverty-alleviation/

 

KAROO CUISINE

Eating and drinking in the Karoo is a culinary experience not to be missed.

The Karoo is a large area with many towns! The region offers a variety of traditional and wholesome Karoo dining experiences to suit all tastes and budgets! From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.

The Karoo is well known for its Lamb.

It is believed that Karoo lamb is tastier and more flavorsome than lamb from other regions, the reason being the different types of shrubbery which the sheep in this region feed on. The fragrant bushes in the Karoo impart an unmistakable ‘herbiness’ to the lamb. Here, the sheep roam freely on farms eating the Karoo vegetation to their heart’s content!

Braaivleis (BBQ): The word braaivleis is Afrikaans for “roasted meat.”

The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe, and Zambia. It originated with the Afrikaner people but has since been adopted by South Africans of many ethnic backgrounds. The word vleis are Afrikaans for “meat”.

Bobotie: Bobotie, a staple of South African cuisine. It is believed to have originated with the Dutch and gets its name from the Indonesian word “Bobotok”. Bobotie has been part of the South African cuisine since about the 27th century. Back then it was made mainly with mutton and pork which were combined. Nowadays it is usually made using either beef or lamb mince. Dried fruits such as raisins and apricots can also be added. Flavored with mild curry, the mince is then topped with a milk and egg mixture and baked in the oven. Usually served with yellow rice with raisins.

http://www.south-africa-info.co.za/country/article/279/karoo-cuisine

The desert delivers delectable dishes

Northern Cape food terroir

Whether you explore the ancient food culture of the Khomani San or prop up the bar at the venerable Kimberley Club. The food terroir of the Northern Cape offers food fundis a platter of unique epicurean opportunities and delicious traditional dishes.

The essence of Northern Cape food can be eaten in the Karoo.

The word Karoo is a Khoi-Khoi term meaning thirsty land. But the apparently arid plains are filled with liquid-retaining indigenous edible plants. The diets of Karoo goats and lambs, which are so good to eat, are rich in these plants. Including wild mint, wild garlic, buchu, and purslane.

Chilly evenings draw hungry diners to the fireside.

People come for roosterkoek and venison potjies. Not to forget roasted leg of lamb. And of course the slow-cooked pens-en-pootjies (tripe and trotters) stew.

http://www.southafrica.net/za/en/articles/entry/article-southafrica.net-northern-cape-food-terroir

What types of food are served on safari?

Food served on safari

Meals are international in flavor with soups, salads, cold meats, pasta dishes, meat and fish dishes, bread and other starch.

We prefer to use good, wholesome home-style cooking at elegantly set dining tables. Sometimes under the stars, guests can discuss and debate the day’s events with their fellow guests.

‘The more remote the lodge: the simpler the menu, the more central the lodge: the more sophisticated the menu.’

Wherever you are, you can count on tasty, wholesome food. Made by skilled hands and serve with Africa’s quintessential warm hospitality.

The fact that Africa is not considered a foodie destination is something of a tragedy, for those of us in the know. Not only is this continent home to a mouthwatering culinary offering inspired rich cultural heritage.

Boasts some of the most spectacular settings on earth for you to feast on breakfast, lunch, and supper.

http://www.go2africa.com/africa-travel-blog/30671

 

Roosterkoek

South Africa roosterkoek, a necessity at every braai (and festival)

Roosterkoek, it is hard to imagine a good old South African braai (BBQ) without it!

Roosterkoek forms such a big part of our South African culture.  Adorned with syrup, cheese, scrambled egg and bacon! Roosterkoek is literally pieces of bread dough that have been cooked on a grid over goals.

So although it is fairly easy to make roosterkoek, there are a few crucial points to get right before you can join the Roosterkoek Guild!

 

NB – Remember your roosterkoek is cooked on open coals. So once you start making the dough, also light your fire, or use the warm coals after you have braaied your meat. You must be able to hold your hands over the coals for 10 seconds without burning. Then the coals are ready! Any warmer than that and you will end up with charcoal offerings. Also, make sure your grid is very clean and I spray my grid with Spray ‘n Cook! You can also make roosterkoek on griddle pan if you yearn for them and there is a gail force storm outside!

Preparing Venison

Preparing Venison

1. Use only venison that has been field-dressed correctly.  Choose only deer meat that was cut, skinned, wrapped and refrigerated promptly by a professional or an experienced deer butcher.

  • Venison should also be aged for a period of 10-14 days after being dressed out. This allows the meat to dry out some, reducing the gaminess and making the meat more palatable.

2.  Trim away all visible fat. Unlike beef fat, which imbues the meat with flavor and helps to keep the meat moist, venison fat does not taste good and will do nothing for the texture of the meat. Using a sharp knife, trim away the connective tissue and fat from your cuts of venison before attempting to cook it.

  • You can discard deer fat, though it’s also commonly rendered into tallow, and makes for excellent soaps.
  • “Silverskin” is a thin membrane that you’ll find on many recently-processed cuts of venison, which you’ll want to remove if it hasn’t been already. It can be somewhat tedious but peeling it off the meat as much as possible will improve the flavor and also make it easier to cook.

3.  Marinate the meat overnight before cooking it. Venison has a strong, gamey flavor that you can highlight or mask, depending on the cut and what you hope to do with it. Learning a bit about how to match a cut to a marinade will help you tenderize the meat and add flavor. The best way to marinade venison is in a large gallon Ziplock bag in the refrigerator overnight.

  • Use thinner cuts with marinade and brine larger cuts. At most, an overnight marinade will only penetrate about a 1/8th of an inch into the meat, making marinading a large roast kind of pointless. Use thin strips of flank or backstrap to the marinade to get the most out of the process.[2]
  • For a simple marinade, use Italian salad dressing, or make your own with a half-cup each of vinegar and olive oil, a clove of minced garlic, and a teaspoon each of brown mustard and Italian seasoning (or oregano and basil).
  • For a BBQ marinade, sauteed half a finely chopped yellow onion and 3-4 cloves of minced garlic in about 5 tablespoons of butter until translucent. To this, add two cups of tomato sauce (or a cup of ketchup), a half cup each of apple cider, apple cider vinegar, and brown sugar, and two tablespoons of chili powder.
  • If you’re not a fan of the “gaminess” of venison, use a citrus-based marinade. Citrus tends to mask the strong flavor of venison and can make it more palatable to children and less adventurous eaters. Try marinading a half-cup of lime juice mixed with a half-cup of olive oil, half a cup of chopped cilantro, a minced green chile, a teaspoon of ground cumin, and a shot of tequila.

4.  Substitute the removed deer fat with another fat source. Although the deer’s own fat will affect the flavor of the venison adversely, venison lacks the “marbling” needed to keep it moist and tender, making it very easy to dry it out. Because of this, many experienced venison cooks will “bard” or “lard” the meat with another fat source, such as butter, margarine, oil, or bacon fat.[3]

  • Barding is done by adding fat to the outside of the meat. This method works best on the grill or in the skillet because it involves essentially basting the meat with a fat source. After turning the meat over, you can brush some melted butter or olive oil onto the browned side of the meat to imbue flavor and moisture.
  • Larding is done by inserting fat into the meat, through little cuts. This method works well for larger cuts and roasts that you cook in the oven and works especially will with other meats like ham or bacon. Use the tip of a chef’s knife to make incisions into the thick parts of your venison roast, then push small cuts of bacon, or fatty pork, into the slits. As it cooks, the fat will help to keep the meat moist.

5.  Match the cut to the cooking method. Different cuts are more appropriate for different cooking methods. Some are great cooked up as steaks, while others make better stew meats or candidates for venison sausage.[4] Whether you have a specific dish in mind and want to get the right venison for the job, or you want to find the best vehicle for your cuts, you can point yourself in the right direction:

  • Backstraps or tenderloin are the tenderest and usually the most desirable cut, and can be cooked whole, cut into individual steaks, or cut into smaller chunks for stews and stir-frys. Tenderloin can be served rare-medium.
  • Roasts are best from the lower hams, which should be braised or stewed at a low temperature for a long period of time to ensure tenderness.
  • Steaks are best from the top half of the hams, which are the most versatile section of venison. While it’s initially a bit tough, after being properly-tenderized, this meat can be used for a variety of purposes.
  • Stew meat should come from the lower ribs, the belly, and the neck. If you’ve got a meat grinder, this also makes excellent ground venison or venison sausage.

http://www.wikihow.com/Cook-Venison-(Deer-Meat)

Snacks on your Self-Drive Holiday

Packing the right kind and amount of food on your self-drive holiday is very important.  Not only can it save you unnecessary expenses, it also prevents your time being taken up by long queues in big cities.  Snacks must be easy to eat, but must also add to your road trip experience.  Having a picnic on the right spot with the right food will help to make your trip memorable.  Don’t forget that as a precaution it is also always advised that you have the necessary food and drinks with you in the case of an emergency.  Here are some tips to help you plan for your self-drive holiday snacks.

Preparing the Snacks

It is suggested that you start your trip with a tasty sandwich which you prepared the night before.  After all, you don’t want to start your holiday on an empty stomach.  A chicken mayo or tuna sandwich with fresh salad leaves are some favourites.  Remember to store the sandwiches overnight in the fridge.  It is suggested that you keep an allocated space in your fridge for all your snacks and sandwiches so that there is little chance that you forget some stuff in the fridge.   Here are some examples of what could be in your cooler box:

Ideas for your Cooler Box
  • Carrot and celery sticks & cucumber slices
  • Cherry tomatoes, pea pods, and olives
  • Water, sodas, and juice
  • Sandwiches and wraps
  • Cheese
  • Different fruits, like grapes, strawberries, bananas, oranges, apples, and cherries.
  • Cold slices meat
  • Chicken wings
  • Meatballs, sausage rolls, cocktail wieners
  • Potato salad or macaroni salad
  • Condiments like butter or margarine, tomato sauce, mayo, and chutney.
Snack Box

After you’ve made sure that you’ve got everything you need for your cooler box, you must pack you snack box or crate.  Here are some examples of what you can add:

  • Salt & Pepper and other spices
  • Bread, buns, crackers and tortillas
  • Muffins
  • Nuts, raisins, trail mix and pretzels
  • Chips
  • Granola bars and energy bars
Other Necessary Items
  • Paper towels, serviettes
  • Paper plates, forks, spoons
  • Sharp knife and cutting board
  • Thermos
  • Wet wipes
  • Garbage bags
  • Foil or zip lock bags
  • Never forget your wine glass!

If you have above mentioned, you should be able to make your trip memorable.  Now it’s time to enjoy your self-drive holiday!

Source

http://www.vacation-lists.com