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
At the start of this mild, sunny autumn, we harvested the last of the vegetables from the Bercy school garden!Leeks, tomatoes, chard, butternut, beans… We harvested a generous basket to cook them for the Semaine du Goût (Taste Week).It was … 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
At the Traversine Bercy garden, we focus on observing the life cycle of the vegetable from seed to seed.Our pretty cauliflower was magnificent during summer ! After forming a beautiful white head over 20cm in diameter, it began to change … 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
Every day, the women in charge of the vegetable garden harvest fresh vegetables in order to make balanced meals for the women in training at the Garden of Skills. Designing Hope takes advantage of these training moments to promote balanced … Read More
Peppers are particularly popular in Eswatini in the local cuisine. The harvested fruits are small but very flavourful, and will enhance the meal served daily at the Garden of Knowledge.
In the vegetable garden of the Garden of Skills, nothing is lost! When the women thin the carrots to encourage their growth, the young shoots are collected and cooked for the daily meal offered to the women in training. The … Read More
