Caxton Magazines
History of the green bean crop
The green bean (Phaseolus vulgaris) originated in Central and South America and there’s evidence that it has been cultivated in Mexico and Peru for thousands of years.
James Moore says goodbye to a lifetime of racing
James Moore is an ambassador for the sport of pigeon racing – and his pigeons have consistently done well in competitions, writes Thomas Smit.
Smoked gammon with mint and yoghurt potato salad
Are you greedy for gammon?
Title, lease or PTO?
When you apply for a bank loan, your type of landownership is important, says financial consultant Susan Pletts.
Time to take a dip
These highly flavoured dips go perfectly with bread and crisps, and they're quick to make, writes David Basckin.
Know your cattle: Afrikaner, the no-nonsense breed
The Afrikaner has good depth and muscular loins, rump, back and thighs. However, it has a fairly shallow body.
Roses from the Karoo
Shortly after Lyell van Rensburg settled on the 3 000ha farm Rietvlei near Graaff-Reinet in the 1980s, Grootfontein Agricultural College recommended she produce aloes instead of roses. She wasn’t convinced. Armed with a degree in biochemistry and genetics, she overcame myriad challenges to transform Rietvlei Roses into an award-winning cut-rose enterprise.
Traceability of food vital
Red meat producers must get their house in order before new consumer legislation comes into effect on 1 April.
Countdown to Consumer Act
The vice-chair of the National Consumer Forum has cautioned red meat producers that the new National Consumer Act will be effective from 1 April.
Pasta for breakfast!
Egg an pasta breakfast for two.
A feast of colour and flavour
Lamb knuckle casserole with white beans and yellow sweet potato mash.
A veld braai for one
While there is only one human activity more social than eating together, solo meals are part and parcel of the veld experience. Whether camping, hunting or fishing a person needs the pleasure of a good meal, easy to cook and a joy to eat.
Delicious fish and chips!
When it comes to ingredient lists, they just don't get any simpler than this.
A spicy curry for a hot summer
Jhinga curry with basmati rice.
Famed Filipino flavour
Yes, it's true. This meal outranks the chicken made by the Colonel, whoever he may be. For South Africans like us, the taste gives a whole new meaning to chicken.
True Tabasckin twang
Louisiana po'boy: Another take on hand-held food.
Melt-in-your-mouth mousse
Addictive chocolate mousse with coffee and real vanilla.
Feedlotting cattle
Most cattle marketed through abattoirs in South Africa come from feedlots, where they are fattened in pens or large paddocks.
Spinach & butternut lasagne
Look Ma, no meat! Lasagne is just one of the fine dishes immediately available to the beginner cook. In this case we combine roasted butternut with fresh spinach and herbs, smothered - but not overwhelmed - by a bechamel sauce.
