Garden-fresh goodness!
Photo by Simon Pocock
Did you know that at Sarara, we produce our own sustainable veggies, and source what we don’t grow locally – which means we don’t incur food miles by importing fresh food from afar? Our growhouse uses a tailormade system that is perfect for northern Kenya’s climate – and drought-resistant too!
Set up by our friends from Living Machines, who create customised organic farming systems, the hügelkultur method has been practised for centuries by natural farmers and gardeners around the globe. In this horticultural technique – which literally means “mound culture” – compostable biomass materials are planted as raised beds. We love that it’s entirely self-supporting, and thrives on compost collected from our gardens as well as manure from our zebras, giraffes and horses.
Sarara’s flourishing grow-house is run by Mzee Adan and Lekelele (pictured) – and they keep getting the (green) thumbs up from our kitchen staff! Because of all the fresh and varied seasonal harvests, our chefs can create dishes bursting with flavour for every meal.
Right now, one of the favourite dishes on Sarara Camp’s menu is the refreshing mint and zucchini gazpacho soup. Follow the link to read (and make!) the recipe.
Photo by Simon Pocock
