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Subtle Agroecologies
FIGURE 18.6 Reading FieldTable menu of dishes from the season’s bounty. (Image credit: Eva van Niekerk.)
FIGURE 18.7 A plate of locally and naturally grown ‘bare awakening food’ composed of: poached asparagus; brochettes of biltong, pickled beetroot and horseradish paste; marinated kohlrabi; broad beans with
freshly made mayonnaise; salted lemon chard; fermented cabbage; butternut squash puree with oregano;
grilled red spring onions; raw whole carrot and boiled egg in shell. (Image credit: Eva van Niekerk.)