Cost: R700 p.p.
09 September 2020
10:00 – 15:00
Presented by Liesl van der Walt & the Babel chefs
Please meet us at the Farm Shop
Only 15 places available
Spring is in the air and what better way to celebrate than with fresh asparagus spears! Young asparagus plants take up to three years before they are ready to be harvested, but once established, they can be cut again and again for many years. We take you from farm to table in this workshop, starting with the basics of growing the asparagus plant to bringing the best out of its tender stems in the kitchen. Liesl van der Walt, our head gardener, will impart her knowledge about preparing the soil for planting and nurturing the crowns through the seasons, before the Babel chefs demonstrate their best asparagus-cooking tips on a fresh harvest for lunch.
Lunch at the Bakery is included.