Meuse Farm

Meuse Farm We are an agroecological farm on the outskirts of Cape Town. We are an agroecological farm on the outskirts of Cape Town, South Africa.

Spring 2017 will be our first season farming a quarter hectare of specialty crops for the high end restaurant market and culturally relevant crops for the Hout Bay township communities. Visit our website and follow our Instagram feed for more information on who we are and why, how, and what we farm.

Meuse box 8 (19 November 2025)The greenhouse is clean and pretty much empty, crops are growing quickly, all but 3 seeds ...
13/11/2025

Meuse box 8 (19 November 2025)

The greenhouse is clean and pretty much empty, crops are growing quickly, all but 3 seeds and transplants in the ground, weeds multiplying, and cabbage white butterfly reproducing. This season (🤞🏽) we've had a noticeable absence of cutworm but much more caterpillar pressure of various kinds. It's good to see a wasp friend back sucking up one of the cabbage moth babies.

The box this week is a mix of delicious Asian roots/greens and some solid staples. Tender and flavourful Little Shanghai pak choy and Green River komatsuna are both delicious raw or cooked. Hakurei turnips are looking lovely and would work well with these greens in a stir fry, bowl of ramen or even a salad. Speaking of which Truchas and Breen mini romaine are this week's lettuce. Add on Avalanche beets and sweet Mokum carrots for some versatile veg.

Order by Sunday 16 November for collection at the farm or delivery (Hout Bay, Atlantic Seaboard, CBD, Southern Suburbs to Muizenberg) Weds 19 after 2pm. If you order for collection, please remember to leave you cell number so we can remind you to collect.

December tickets are up! We know festive season can get a bit crazy so we've posted our Dec events so you can plan ahea...
11/11/2025

December tickets are up! We know festive season can get a bit crazy so we've posted our Dec events so you can plan ahead to enjoy our food and farm.

December is a bountiful month with crops ripening before our eyes. To highlight these, we’re bringing you relaxed lunches, festive dinners, chef collaborations, and more foodie experiences. Come celebrate our glorious summers with friends and family.

Follow the link in bio, check out our December collection, and book your seats from an array of options. 

Some of the highlights to look forward to include…

🍅 Relaxed weekday lunches and dinners

🍾Festive season dining

👬 An inspired collaboration with Chef Arno Janse van Rensburg (set on a Monday with industry discounts for our hospitality friends to enjoy)

And of course, favourite summer crops. This season, everything has been ripening a few weeks earlier than normal. We're expecting our delicious Sungold tomatoes by mid Dec and will be featuring these in an Italian inspired menu. Alongside these sweet bursts of sunshine, expect tastes of our various radicchio, beautiful Magda cousa style summer squash and fragrant basils.

Last season we experimented with a range of cauliflower and cabbage. They're filling the fields now with a highlight being the gorgeous crinkled Alcosa Savoy cabbage. Cait will be featuring this mild, thin leafed veg in a freeform cabbage lasagne in Dec.



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We are so excited to be welcoming Karen Dudley back to our event venue. A meal with is a not-to-be-missed experience. J...
08/11/2025

We are so excited to be welcoming Karen Dudley back to our event venue. A meal with is a not-to-be-missed experience. Join us for a wholesome, multi-course lunch, bursting with flavour and colour.
Saturday 15 Nov.

Karen is a South African chef, food writer, and former restaurateur. She is best known for her iconic restaurant, The Kitchen, in Woodstock, Cape Town, a meeting point for creativity and connection.
Since the Covid-19 pandemic forced The Kitchen’s closure, Karen has been putting her creative energies into developing menus for other South African restaurants that have embraced a movement towards vegetable-centric dining. Her 5th book, Upwards, has just launched, and she will be sharing her amazing dishes with you for this abundant lunch.

Enjoy a curated welcome drink on arrival, and relax in the peaceful farm atmosphere before delving into a scrumptious menu.

R1400pp
Book your tickets for an afternoon of great fun, delicious food, and an energy that only Karen Dudley can bring :)
Follow the link in bio or check out our website shop.

📷 💛

Meuse box 7 (12 November 2025)Yup. That's right, there are some baby Magda summer squash in this pic! Things are growin...
06/11/2025

Meuse box 7 (12 November 2025)

Yup. That's right, there are some baby Magda summer squash in this pic! Things are growing, crops are maturing and the swing from spring greens and roots to a bit more variety is happening. On the farm, the pepper and eggplant beds are finally ready but, with this crazy wind, we will wait til Monday to transplant. Just in time, the greenhouse will be empty, seeding will be done and the rush of harvesting squash, cucumber, sprouting broccoli, and more will be upon us. Cherry tomato trellis going up, cucumbers have already started their way up their nets. And, just to add some interest to late spring, we're having a bit of pump drama.

In next week's box, the first Magda (cousa style) summer squash, the start of Melody sprouting broccoli, two new lettuces (Dragoon mini romaine and Kolibri mini Bibb), and more delicious Seaside spinach, Little Shanghai Pak choy, Bright Lights chard, and Romance carrots.

Order by Sunday 9 November for collection at the farm or delivery (Hout Bay, Atlantic Seaboard, CBD, Southern Suburbs to Muizenberg) Weds 12th after 2pm.

Bottled from the season, crafted on the farm.Our Meuse Farm Cordials capture the essence of fresh, seasonal produce — fr...
03/11/2025

Bottled from the season, crafted on the farm.

Our Meuse Farm Cordials capture the essence of fresh, seasonal produce — from fragrant herbs to sun-ripened fruit — transforming the harvest into bright, refreshing flavours.

Perfect on their own, poured over ice, or mixed into something refreshing.

Keep an eye out… our farm-inspired cocktail menu is on its way for our events.

Meuse box 6 (5 Nov 2025)It's been a week of getting to the odds and ends- transplanting the misc herbs from the greenhou...
30/10/2025

Meuse box 6 (5 Nov 2025)

It's been a week of getting to the odds and ends- transplanting the misc herbs from the greenhouse, spreading some Johnson Su vermicompost that we should have added before we transplanted tomatoes, finally getting grains in the ground. It's also been a week of weeding- nutsedge and galinsoga thriving. Ben, meanwhile, has been prepping the beds for our last big transplanting - peppers, eggplant, and chilli going in next week.

But let's take a moment to appreciate the humble lettuce. Not the generic ice berg, but the many other varieties, textures, shapes, colours, and sizes of this wonderful crop. Oh lettuce, how I appreciate your forgiving nature, your delicious crunch, how undemandingly you grow after transplanting and while I forget about your existence until the baby greens have bolted and we've somewhat caught up on transplanting other sexier things. We grow you only in spring, only two successions, so you don't struggle in the heat and grow old and bitter like some people we know.

In this week's box, the gorgeous Cegolaine and Rosaine mini Bibb lettuces. It's prime time for lettuce. Enjoy them. Carrying on besides them, spring Seaside baby spinach, Little Shanghai Pak choy, Orazio fennel, the early KN Bravo purple daikon finally sizing up, and some more sweet Avalanche beets.

On the horizon, some new crops (swipe for baby pics). And as an interesting extra titbit, it's been 9 seasons since we leveled two of our main fields, excavating a bit while we did so. After 9 seasons of minimal tractor work, lots of cover crop, raising soil, adding compost, etc, there is still a very visible line where the compaction is worse and, therefore, nutsedge thrives. Pretty wild the lasting footprint.

Order by Sunday 2 November for collection at the farm or delivery (Hout Bay, Atlantic Seaboard, CBD, Southern Suburbs to Muizenberg) Weds 5 November after 2pm.

Join us for an unforgettable evening of great food, good vibes, music to sway to, and drinks to savor.Meuse Farm x Frida...
29/10/2025

Join us for an unforgettable evening of great food, good vibes, music to sway to, and drinks to savor.

Meuse Farm x
Friday 7 November, 6 for 6:30pm

R1460pp includes a welcome drink, 6 course menu, and live music.
Relax with a complimentary cocktail on arrival, Mediterranean/Asian influenced dishes, beautiful beats in the background, and a tailored wine list to choose from.

Chef Braam has created a unique, newly curated menu for you. Think -
Seasonal, local, natural, fresh, flavourful.
Bluefin tuna belly, charred greens, broad bean and artichoke butter chicken, homemade bread, aged trout with tarragon sabayon, springbok loin, summer veg and decadent pastry-lovers dessert.

Don’t miss out on this enchanting evening.

Tickets are available via the link in bio or Meuse Farm website Shop.

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November tickets are up! And it’s a spectacular looking month of events.We’re bringing you more farm fresh, seasonal pro...
23/10/2025

November tickets are up! And it’s a spectacular looking month of events.
We’re bringing you more farm fresh, seasonal produce, more incredible chefs and artisans, and more foodie experiences. Whether you’re looking for a light lunch, a relaxing dinner, a wine and dine evening or workshops, we’ve got you covered!

Follow the link in bio, check out our November collection, and book your seats from an array of options.

Some of the highlights to look forward to include…

🥗 Our first weekday lunches of the season!

👐 Hands-on workshops

👥 Exciting collaborations with
Chef Braam Beyers
Chef Karen Dudley
Artist Amanda of basson.winemaker of

☀️ Early Summer Open Day

🌱 And, of course, abundant spring crops. With the warmer weather bringing some of our favourite flowers, such as the yellow chrysanthemum, known as Shungiku. Its sunny yellow blooms bring bees to the farm, and in the kitchen, the flavour profile is reminiscent of honey and warmth. This month and her team are pairing it with local honey, dairy from and our neighbour Ginny’s free range eggs for delectable desserts.

Another farm favourite we’re using this month is shiso. We grow three varieties: green, red, and the Korean variety known as perilla. Part of the mint family, they all offer intriguing earthy, woody, herbaceous, and slightly sweet notes.

Keep an eye out for these fragrant, flavourful ingredients that will be used in our upcoming menus.

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Meuse box 5 (29 Oct 2025)Bed prep is taking longer than expected (as always) so winter squash and tomatillo only going i...
23/10/2025

Meuse box 5 (29 Oct 2025)

Bed prep is taking longer than expected (as always) so winter squash and tomatillo only going in today. Grain seeds are yet to be sowed. But I have big plans for Monday 😅 grains, second succession of tomatoes and more hitting the soil then!

One of the victims of the spring moths/caterpillars was our first succession of Little Shanghai pak choy. But the second round is looking decent now so it's leading off the list. Bronze fennel, Kalebrations baby kale, and this season's spring green hero Seaside baby spinach round out the leaves. Mini Mak daikon and Avalanche beets complete the box.

Order by Sunday, 26 Oct for collection at the farm or delivery (Hout Bay, Atlantic Seaboard, CBD, Southern Suburbs to Muizenberg) Weds 29 Oct after 2pm.

Our Sweet Sorghum range celebrates a crop that’s as nourishing for the land as it is for the kitchen — rich in flavour, ...
22/10/2025

Our Sweet Sorghum range celebrates a crop that’s as nourishing for the land as it is for the kitchen — rich in flavour, naturally sweet, and beautifully versatile.

Granola • Molasses • Flour • Muffin Mix

From breakfast to baking, each brings the taste of the farm to your table.

Oh sweet sorghum, an emblem of my stubbornness and love of utility. Since year 1 of the farm, we've been growing this m...
21/10/2025

Oh sweet sorghum, an emblem of my stubbornness and love of utility.

Since year 1 of the farm, we've been growing this marvelous crop. Despite making zero financial sense and with little initial interest, we persisted 😜. Over the years, in an attempt to make it profitable, we've tried intercropping it, growing it in the poorest block, growing it as part of a cover crop mix, and this season, a bit of a hybrid of the above.

Why? This phenomenal plant is useful from tip to toe. It's roots are hardy; penetrating and holding tight in even firm soils. It's needs are minimal (much less than my children) surviving with little water or nutrients. It's giving- the stem yields sweet green juice which we turn into molasses, it's grains are better than other sorghum we've tried. It's remnant stalks after pressing? One day we hope to weave them but in the meantime, they make good mulch putting plenty of organic matter back in the soil.

Gradually, we're winning people over. Chefs are using the green juice and molasses. Caitlin and her team are making delicious items like her fermented sorghum molasses and black bean chilli oil and her well loved sorghum granola.

One day, I'd love to go from seed to plant to juice to molasses to rum! I've heard tales of fresh rum straight from the juice. Anyone have knowledge on this!?

The ingredients from our farm that shaped the flavours of last month’s menu: wild herbs, fennel, borage, kale, carrots, ...
17/10/2025

The ingredients from our farm that shaped the flavours of last month’s menu: wild herbs, fennel, borage, kale, carrots, and beautiful rough-skinned lemons. The joy of our menu lies in how it moves with the seasons, rooted in what the land has to offer.

We invite you to join us for one of our upcoming seasonal lunches or dinners, where and her team bring the farm’s bounty to life!

Visit our website for more info on our veg boxes, deli products and seasonal events.

Address

1A Avenue De Chavonne
Hout Bay
7806

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