From seedling to soil to kitchen to the signature dishes of the Londolozi camp decks.
Those who have been following our sustainable living journey will know that our experiments in guerilla gardening began a number of years ago. In the Londolozi village, pop-up gardens started to appear, each one tended to and shared by pockets of the community. A handful of those gardens became particularly productive and, in September 2014, we had our first “Spring harvest” – we were all truly proud that a small amount of produce went directly to the kitchen, providing fresh, organic produce to our visitors.
We have taken another momentous step forward. A newly formed Londolozi microbusiness, the Londolozi Women’s Cooperative (click here to read the full story of Londolozi’s inspiring women social entrepreneurs), has prepared a much larger area of land and are spearheading our most ambitious project yet. Thousands of heads of special lettuce, rocket (arugula), celery and dill have been planted, with red basil, coriander, swiss chard and green bean seeds being sown this week.
At the end of May, Londolozi’s kitchen will receive from the co-op its biggest order of organic and of course, homegrown, fresh produce to date. That means that the ingredients in many of our signature dishes will have been grown on property by members of the local community and sold back to the kitchen as part of this microenterprise project. It also means we will be another step closer to reducing our carbon footprint and building on our vision of a future model that is based more and more on our self-reliance as a community of proud bush-dwellers.
The planting of our new seedlings took place on Sunday, and – in the true community spirit of “green pioneers” – the Londolozi family turned out in full force to assist the gardeners of the co-op. Enjoy the photos.
Photos by James Tyrrell.
Written by: Ryan James