11 September 2019, 10:00 – 15:00
Presented by Liesl van der Walt & Babel chefs
Please meet us at the Farm Shop
Celebrate spring with fresh young asparagus spears – from the garden to the table. We start with the essential basics of growing asparagus in the vegetable garden – from preparing the soil to planting and nurturing the crowns through the seasons. Young plants take up to three years before they are ready for harvest, but once established, they can be cut again and again for many years.
Once you have mastered the art of cutting the delicate green tips, we’ll take the harvest to the kitchen where the chefs will demonstrate their skill and create a memorable lunch.
Our lunch menu is inspired by the versatile asparagus and will be served in the Bakery – included in the price.