Celebrate spring with fresh young shoots of asparagus – from the garden to the table. We start with the essential basics of growing asparagus in the vegetable garden – from preparing the soil to planting and nurturing the crowns through the seasons. Young plants take up to three years before they are ready for harvest, but once established, they can be cut again and again for many years.
After mastering the art of cutting the delicate green tips, we’ll take the harvest to the kitchen where the chefs will show us their talents and create lunch for all to enjoy.
Our lunch menu is inspired by the versatile asparagus and will be served at the Bakery – included in the price. For hotel guests, the workshop is included in your stay.
R700 per person
Where: We meet at the Farm Shop.
Contact- +27 (0)21 863 3852
33 49′ 21.00″ S 18 55′ 48.00″ E