The young people at Levi’s Nek farm have learned to season “pap”, the staple cornmeal in Lesotho, with vegetable sauces made from their own garden produce. On today’s menu, chard with onions and peppers, seasoned with natural spices and rosemary … Read More
The deaf and hard-of-hearing youngsters at Levi’s Nek farm producencorn to feed their chickens, but also for their own consumption.Freshly harvested, the shucked corn is grilled over a wood fire in a homemade frying pan.
At St Paul’s School for the Deaf, in Leribe, Lesotho, 6 young people are training on the educational farm set up in 2016 by The Ivory Foundation.Under the guidance of Tsephane, educational manager and head of cultivation, they have been … Read More
If there’s one vegetable that amazes children in the Traversine Bercy vegetable garden, it’s the Blauhilde bean from our seed partner : Agrosemens.And yes, this pole bean, which looks so good on our pergola, isn’t green, it’s purple!Its long pods … Read More
We brought back the harvest from the Bercy school garden to cook all the vegetables. We used the tomatoes to make delicious little tarts topped with cheese. Leeks also found their place in our dishes, cooked with onions and olive … Read More
To mark the annual party at the Villiot residence, the Designing Hope association organised a cooking workshop in the garden to make the most of the produce from the garden.Freshly harvested spinach was cooked with onions to make the main … Read More
A local vegetable garden is planned to provide a variety of vegetables and herbs for their personal use.Until the garden is up and running, the vegetables have been bought from Levi’s Nek stores….
The women of the village of Sentiou Maka have harvested bissap leaves from their communal vegetable garden, which they will be cooking to accompany the semolina. This traditional plant is used both as a drink, by decocting the flowers, and … Read More
The agroforestry garden provides daily vegetables used for the preparation of meals in the canteen of the Yagma school. Peppers, onions, tomatoes, spinach, cabbage are cooked in a sauce to accompany starchy foods or mashed beans. A project supported since … Read More
Designing Hope has recruited a full-time cook for the Garden of Skills. To accompany rice or traditional semolina (pap), Spe cooks a daily sauce using seasonal vegetables from the garden.
