Store News and About Our First Jozi Real Food Hero – Sam….

Sam

Sam

I think it might be a first that my first in 5 years that my newsletter of the week is written on a chilly Friday. Please forgive me the neglect, Michael has been on study leave all week so we’re all super stretched. It has also landed me extra admin and it happens to be a week with a whole load of new products to load as well. It’s a very new sort of space for us being in this bustly little store and interacting personally. I was chatting yesterday to a fellow writer whose blog has grown very quickly and we were both talking about how anxious you get when you haven’t been chatting to ‘your people’ for a while or have missed a newsletter, you half expect a ‘blogging policeman’ to jump out from behind a pole and arrest you! It’s sort of like that as nutty as that seems.
There is always a danger too when I’ve been off line for a bit that when I come back I’m over brimming with words as have a back log of news and things to chat about. Oh well, it is is what is and here we are on a bitterly cold Jozi morning. I do hope you’re all planning to slow cook something warm and comforting this week-end. As much as I hope you’re all stocked with wood for fires, red wine, a good novel and perhaps some decent chocolate. These are the treasures of this internal time.
I do miss you when I’m not writing to you. The act of sitting back, thinking of you and writing over the years about everything that is happening in the world of conscious food, roots me. It reminds me why I’m here to keep a connection going between you and the greatest farms and food I can find. Organic Emporium is the place where you can get the physical produce from these farms.  The Jozi Real Food Revolution site, the blog and the newsletters are where the connection and community is being created.
Where we give life and meaning to our link with food and the impetus we are all a part of. So when I miss the time to sit back and chat to you, I feel a little unhinged.
That all said,  quick store update for now is that we’ve got a great selection of greens in at the moment from Aloe Dale. We will have a biography of Merryn and Aloe Dale up on the Jozi Real Food site shortly as she is one of the original Jozi Real Food farmers we’re proud to support. In the meantime, if you’d like to meet her – see this clip with her being interviewed by Chantel Dartnall from Mosaic at her gardens. Kale, baby marrows, chinese cabbage, HUGE drumhead cabbages, carrots, african melons and more in from this great initiative. We’ve got great baby salad leaves in from Kazi Farm too and some avocados from Wensleydale and other bits and bobs, have a look at the online store if you’re wanting to see whats in and decide whether to come through.
While we’ve got cabbages and some spicy beef sausage made with grass fed beef from Richard Bosman – you might want to think of cooking a more modern sort of version of a traditional cabbage recipe. Gently fry some onions and garlic in Mandy’s butter, in the meantime, take the sausages lightly rolled in olive oil and put them on a tray in the oven under a grill – seriously forget using a pan for these as the skin breaks and all the juices flow out – Bosman himself recommends rather putting them in the oven – I’ve tried it twice now and the skins don’t burst – it works! Anyhow – where was I – gently fry onions, garlic and butter – add strip of cabbage and when done toss through chunks of Bosmans pastured pork sausages or the beef ones – it’s going to be delicious. You could also add organic carrots to this, just julienne and gently fry with the onion as they take a bit longer.
We are re-stocked wiith Harvey’s grass fed mince, some stewing packs – don’t forget to try my best beef stew recipe from the last newsletter. It’s an easy go to and is delicious.
Also if you didn’t see The Secret Jozi Chefs recipe for home made grass fed burger patties using Harvey’s Grass Fed beef, find it here. I’m going to make these tonight. They’re quick, easy and he specifically says that if you’re using this mince,  it is so full of flavour that you don’t need to add the usual sauces you would. Giving him his weekly box has become a highlight of my week, delighting him with new things he hasn’t yet tried makes me literally jump with joy each time I surprise him. Yesterday he was intrigued by Aloe Dales vietnamese coriander – I can’t wait to see what he does with that.
We’re expecting new stock in of Harvey’s beef any hour now. We’re trying a new cutting plant who will be doing some new cuts for you to try. We’ll have some great beef roasts in, a new dry wors coming soon with a recipe that I’m quite excited about, the first dry wors I know of that is literally only grass-fed beef and fat, organic coriander, organic pepper, himilayan salt and olive oil. I’m always a little nervous when we use a new butcher about how the quality of the cutting and packaging will turn out, holding thumbs. I’ll put a message up on our Facebook page the moment it is here and unpacked and loaded.
If you are new to Keith Harvey’s Grass Fed Beef see his bio page up on the Jozi Real Food Revolution page, there are links at the bottom of the page for further reading if you’re keen.
Sam is on his way to get new stock in from Mandy of the grass-fed butter and milk. Suddenly Jozi has woken up to the joys of bulletproof coffee and it’s easier to get your hands on a stick of dynamite it seems than grass fed unsalted butter. For years now, we’ve always ordered way more salted and little unsalted, the balance has literally swung over night and now Mandy is scrambling to keep up – she sold out at her Fourways Market on Sunday!
Anyhow, we’ll be re-stocked on that shortly.
There’s quite a range of new dry organic goods in like kale and pepper chips and brown lentils and chickpeas – we’re slowly but surely building up stock around your requests.
Yes, I will have Triple Orange in shortly and despite swearing last year that I would never stock skin care products again – I have quite literally been utterly seduced by the Oh Lief Olive oil range of DELECTABLE olive lotions, that I couldn’t resist breaking my rule. There’s an adult skin care range and baby range of waxes, balms and lotions that just feel so heavenly on your skin. They are luxuriously moisturising, and are mostly made from organic olive oil and organic essential oils. There is something about roman chamomile in lotions that makes me feel instantly soothed and nourished, that blended with olive oil is too beautiful for words. There are hand waxes to nourish your skin in dry times like these, they’re all in store now, I’m just waiting for the testers to arrive so that you can play around with them when they are in. In the meantime you can see the range up on the site or visit their site for more information.
We’ve also got Holle organic baby foods in store for you now too.
Gourmet Greek has arrived this morning with new stock of yoghurt, halloumi, cheddar, gouda, pecorino etc.
We’re also fully stocked of Richard Bosmans’ charcuterie – dry cured bacon and prosciutto, toulouse pork sausages and the new range of spicy beef sausages using grass-fed beef and spices only.
We’ve got eggs in too from Mandy and New Harmony.
Wishing you a nourishing week-end of warmth and connection, Debbie.
My blog article for the day is about one of Jozi’s first real food heroes. A man I admit to taking for granted of late – Sam. To those of you who have had the pleasure of having Sam diligently arrive at your homes with your parcels over the course of 5 years, please could you send him a mail letting him know what a hero he really is. He deserves more praise than I have given him of late and this is why I am writing about him today.
Stay warm, Stay nourished. 
On and on behalf of The Jozi Real Food Revolution,
Debbie

 
 

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