Rainy road trips

We took advantage of the rainy days in Bonnievale and decided to take a road trip to George. The mission was to buy an identical fireplace to the one in the sitting room of our cottage in Woodstock. Keith saw the fireplace at an antique shop on our previous visit. We could unfortunately not buy the fireplace at that stage as the bakkie was already fully loaded with Cape Regency dining chairs. The fireplace has the exact same design pattern as the existing one which in itself was a rare find.

Near Heidelberg, Cape

Ever since Keith saw the fireplace he had a bee in his bonnet about buying it. I could not prise the bonnet away from him as he had embraced the bee. It was clear that we simply had to go and buy the fireplace. We decided to make a road trip out of it and our first stop was an antique shop in Swellendam. We had previously bought a pair of antique inside shutters for a Towerwater bedroom there. Unfortunately a shutter was later found to be missing two original hinges and Keith was determined to find the exact hinges to match those remaining. The stop at the antique shop involved a search for them in the workshop. The owner allowed Keith to search through an old crate of ironmongery for them. True to form, Keith emerged from the workshop triumphantly with a pair that matched the existing on the nineteenth century shutters.

The road to George was a pleasure and we stopped repeatedly so that I could photograph the undulating green wheat and yellow canola fields. We decided to take a detour to Mossel Bay to eat seafood overlooking Munro’s Bay, which is named after Keith’s maternal ancestors who settled there in the nineteenth century.

With the fireplace securely in the back of the bakkie and a copy of 'The Cape Kitchen' by Dr Mary Cook next to me on the seat, we headed off to Calitzdorp via Oudtshoorn. We wanted to buy some Bo-Plaas 8 year old brandy. With very little time to spare before the cellar was scheduled to close, I phoned ahead and asked the proprietors to wait for us. They graciously agreed.

Wet vineyards at Boplaas, Calitzdorp

With the rain falling on the Cellar roof, we had a brandy and port tasting. We bought some excellent brandy, port and moscato. We then headed back to Towerwater via the Huis Rivier Pass, Barrydale and Montagu.

Huisrivier pass between Calitzdorp and Ladismith

After a great trip taking a circular route along the garden route and the Klein Karoo it was exciting to return to Towerwater.

The comfort of rainy days

Winter has brought some welcome rain. It is frustrating at times, because we are prevented from working in the garden. However, the rain allows time for reflection on what still needs to be done for the coming season.

With the garden completely cleaned, clipped and cultivated, we have time to research and plan new projects that will enhance the authentic lifestyle that is Towerwater.

The pruning of the rose garden brought another comfort in the form of a glorious mixed bunch of roses. The luxurious gift from the garden brightened up the Voorkamer and filled the room with a soft hint of summer rose fragrance.

Outside it was winter but inside it was summer.

The rain falling on the roof over the library has become the sound-track to reading while in the big brown library chair. The books are like old friends sharing their knowledge. The Africana book collection is an important part of recreating the authenticity of Towerwater. The information in the collection on traditional architecture, furniture, skills, gardening, crafts, and viticulture and food preparation is invaluable.

Reflecting on the elements of a traditional lifestyle at Towerwater, steeped in traditional skills, we have discovered that there is still information that needs to be recorded. We have found that there is still a need for research and new thought that should be recorded to enhance and support existing information.

On rainy days I embark on armchair travels. I enjoy the travel and cookbooks that are my one weakness. I love cookbooks that cater for the history of traditional dishes of foreign countries. However, I am always drawn back to the trusty old Africana cookbooks for local recipes. Currently, I am reviewing venison recipes that will refresh my skills for preparing the springbok in the fridge.

Springbok neck marinated in port and quince jelly

I discovered a recipe for springbok neck served with quince jelly. With the jars of quince jelly in the larder made in the Towerwater kitchen from our own fruit just begging to be used, I decided to use the recipe at hand.

Oven roasted Springbok neck

The comforting aroma of springbok neck roasting in the oven on a cold rainy winters day, must be one of the most comforting of traditional dishes.

The vegetable garden gave us a picking of tomatoes in July. I used the summer vegetables in a risotto as the cold days called for slow food and what can be better than a slowly prepared risotto that is creamy and nutty. The roasted yellow and orange tomatoes were not only visually pleasing but were delicious with the creamy risotto.

Risotto with roasted orange and yellow tomatoes

I enjoy rainy days and the comfort of winter days that force one to slow down and to discover the hidden pleasures of a slow life.

Fruitful pruning

The deep-winter pruning regime at Towerwater includes the pruning of the 6 Hanepoot (Muscat d’Alexandrie) vines, 4 quince trees and a variety of 18 different fruit trees in the orchard.

Sunlight through pruned quinces

The fruit garden at Towerwater was planned to produce fruit throughout the year on a domestic scale.  These trees and vines includes peaches, apricots, plums, figs, nectarines, prunes, apples,  pears, white and pink guavas, pomegranates, grapes, almonds, quinces, lemons, limes, oranges, naartjies (tangerine), kumquats, grenadillas and paw paws.

Pruned orchard

Winter is the most important time to prepare the fruit trees for the seasons that will follow. Pruning for shape and fruiting is very important in a home garden and for a full week we will be pruning roses, fruit trees, herbs, hydrangeas, shrubs and ornamental trees.

The dormant fruit trees also receive a spraying of Lime-Sulphur to protect them from a variety of diseases. Feeding and composting will be the final touch before we hand over to Mother Nature to do her magic.

This year I am starting with a new regime of bait stations to try and reduce and control the Mediterranean fruit fly problem in soft-fruit season.  Regrettably our garden provides the perfect habitat for lazy fruit flies. They can just float from tree to tree, season to season without having to search for the next crop to destroy.

With the pruning complete, we could marvel at the beautiful bare trees and roses that can rest before they will burst into blossom and bloom. In doing so, they will turn the Towerwater garden into an enchanted feast of colour and flavours, starting in the spring.

Cutting roses down to size

The busiest week of the garden calendar is behind us and all the pruning has been completed. Pruning has to be the most important activity in the garden.

The annual pruning of the roses does not only allow for the re-shaping of the rosebush but it is also the time to remove old and diseased wood. This ensures that the bush stays young, vigorous and healthy, encouraging better and more prolific blooms.

Our approach is somewhat between a light and severe pruning. With some of the bushes more than 15 years old, we tend to prune these lighter. With a regular deadheading regime during the season, there are fewer dead blooms to remove and we can concentrate on the branches.

The spring and summer display of the rosarium depends on the success of the winter pruning. Pruning the more than 125 different rose bushes in the rosarium and garden borders, is no mean task. It normally takes three of us 2 days of full-out pruning.

Seeing the neatly pruned and cleaned rose garden at the end of the two days gives a different kind of satisfaction. With battle scars from the thorns and a stiff back from being in a bent position for two days, it feels good to finally look back on our handy-work.

The stark, pruned rose-bushes, holds the excitement for spring and the anticipation of the next season’s display. Every year the rosarium looks different. It is a joy to see the magic of nature revealed in a multi-coloured rosarium.

The dormant roses are sprayed with Lime-Sulphur to give them a head-start on several diseases. These include the likes of powdery mildew, rose black spot, rusts, anthracnose, spur blight and cane blight. I have agonised over the use of Lime-Sulphur in the garden but after finding that it has been recommended for use in an organic garden, I have no qualms.  After reading ‘The Organic Gardener's Handbook of Natural Insect and Disease Control’, I decided that it was fine to use it as part of the preparation of the fruit trees and rose-bushes, for summer.

We still need to feed them. After feeding and as soon as my order of compost arrives, we will dress the bed to help the garden retain moisture during the warm summer months.

Roses demand a lot of care from their gardener, but in return they give so much more in visual and fragrant pleasure. 

The Mediterranean fruit fly bait stations

The Mediterranean fruit fly or Ceratitis capitata is one of the most destructive fruit pests in the garden at Towerwater.

An  adult Mediterranean fruit fly on a spoilt apple

I have learned to use the full description ‘Mediterranean fruit fly’ or Ceratitis capitata when I search for information on how to protect the garden from this pest.  I have discovered that if I only use the phrase fruit fly, I end up with information on how to control what I know as a ‘miggie’, the irritating little flies finding their way to the bowl of fruit in the house.

An adult Mediterranean fruit fly

The adult Mediterranean fruit fly lays its eggs under the skins of fruit. The eggs hatch within three days, and the larvae develop inside the fruit. Depending on temperature and food availability, maggots may stay from 5 to 10 days. When the larvae reach the next development stage, it will exit the fruit by making a small hole. It then falls to the ground where it starts to dig and then pupates centimetres underground. Depending on temperature, adults can emerge in as short as 7 days, ready to infest more fruit.

Ingredients for bait stations

I have made several fruit fly traps out of empty plastic 1.5 litre water bottles. I burnt four holes on opposite sides of the bottle, near the ‘shoulders’. The size of the holes should be 6 - 8mm.

Bait stations with mixes

I hung the traps at 1.5 - 2m above the ground in the fruit trees and Bougainvillea hedge where flies might shelter in winter.  Traps should be no more than 5 – 6m apart. If possible hang at least two homemade traps per tree.

I filled the traps to about one-third, using my four recipes between the arsenals of traps. I used the following recipes:

Solution 1

80 grams white sugar

1.5g dry brewer's yeast

920ml water

One drop of dishwashing liquid to break the water-surface ‘skin’. This prevents the fly from landing on the water surface and then flying away after feeding.

Solution 2

5ml vanilla essence

20ml cloudy ammonia
1L water

One drop of dishwashing liquid to break the water-surface ‘skin’. This prevents the fly from landing on the water surface and then flying away after feeding.

Solution 3

½ a cup of white sugar

5ml vanilla essence

30ml cloudy ammonia

1L water

One drop of dishwashing liquid to break the water-surface ‘skin’. This prevents the fly from landing on the water surface and then flying away after feeding.

Solution 4

2 teaspoons vegemite (Marmite)

½ a cup of white sugar

1L water

2 drops of commercial fruit fly poison dripped into each bait station.

Deployed bait stations

I have placed the bait stations in the trees directly after pruning to start monitoring the presence of fruit fly in the garden during winter and reducing their numbers in the low fruit season.

Deployed bait stations

With a smorgasbord of bait stations now deployed in the garden, I hope it will be the fruit flies’ deadly delicatessen.

Fighting Fruit-flies and making Bait Stations

Organic gardening is not for the faint hearted because pests and diseases are ruthless when it comes to infesting fruit. I am tired of losing complete crops to fruit-fly infestation. I have studied their life-cycle in order to plan how best to fight them.

Equipment to make the bait stations

I decided to start fighting them in winter by making bait stations and hanging them in the trees after pruning. I found the recipes for different mixes of bait to lure them to their death.

Bait stations with their handles for hanging in the trees

I collected the plastic bottles, made four 6 to 8 mm holes on the shoulders and put a wire handle through the neck of the bottle.

The entry holes for the flies 

I was impressed with my battery of bait stations that stood on the table in the garden shed waiting to be deployed.

A gardener never stops learning and I hope that this time I have found a solution for one of my biggest gardening headaches.

When history glows amber in a balloon glass

The changing seasons herald a shift in what we eat and drink at Towerwater. Light summer salads and glasses of sparkling MCC give way to savoury stews, full-bodied red wines and aromatic brandies.

Although the valley is known for its wines, it also enjoys a rich brandy history. Brandy was first distilled at the Cape on the 19^th of May 1672 by an assistant ship’s cook on the Dutch vessel De Pijl. He distilled “twee leggers” which is approximately 1000 litres of Cape wine to achieve approximately “drie ankers” or approximately 130 litres of brandy.

While his name has been lost, no-one could forget his distilled wares which soon were to become among the most sought-after at the Cape. Such was its popularity that it soon became a contributor to the economic development of the Cape.

In the years following, many farmers took to distilling their own from mostly Chenin Blanc and Colombar grape varietals. The Chenin Blanc and Colombar cultivar were over time found to do exceptionally well in the Robertson region.

An indicator of the importance of brandy at the Cape in the early years was that it was an itemised asset frequently listed in deceased estate inventories. The earliest occurrence of this practice that I have been able to trace is that of the estate of Catharina Cruse dated 5 July 1713: “Op de solder – 1 celder met 9 flessen Caebse brandewijn,” Which translated, reads: “On the loft – 1 crate containing nine bottles of Cape brandy.” While perhaps not such a large quantity, it was certainly enough to warrant recording as proceeds of the estate along with the additional fact that it was Cape brandy.

In another, dated 24 September 1753, in the estate of Hendrina Steevenz of the farm Saraas Rivier, which was then a neighbouring farm east of the farm,  ‘Aan de Breede’ of which Towerwater was the homestead, is listed in the estate inventory “1 disteleer ketel, 4 leggers, 8 amen, 1 half aam, 1 partij eijsere hoepels”.  The description lists a pot still, various bulk measures of wine or brandy and iron hoops.

From this account it is evident that the ‘free burghers’ farming on early loan farms in the valley were established brandy distillers by 1753.

In the inventory dated 28 January 1802 of the estate of Jacobus Arnoldus Steyn of the farm ‘Bruinjes Rivier’, a neighbouring farm to the south-east of Aan de Breede in the direction of the town of Swellendam, the following is recorded: “In de kelder - een brandewyns keetel met zyn toebehooren, een helm van een brandewyns keetel, een slang, elff heele leggers, twee halve leggers, drie bier pypen, vyf balies in z:t, twee halfaamen, drie tregters in z:t, een pintje”. This describes, in the cellar – one pot still with all related fittings, one pot still head/cap, a coil/worm, various bulk measures of wine or brandy, beer pipes, vats, and funnels.

Apart from the fact that one could conclude from the contents of the cellar and other buildings that this farm was well established by 1802, it is also evident that there was a capacity for elegant entertainment with beer, wine and brandy.

It therefore can come as little surprise that one of South Africa’s best known brandies should emanate from this same valley. Jacobus Petrus (Kosie) Marais was born on the 12^th of May in 1900 and farmed on the farm Klipdrift between Robertson and Bonnievale. From 1935 until his demise in 1963, he focussed on the making of liqueurs and the distillation of high quality brandy. He was a true ‘Renaissance Man’, designing and building all the farm buildings. In addition, he was a musician, cultured and refined, amateur engineer, a Springbok Bisley shot, anthropologist, archaeologist, military officer and enlightened politician. 

A wall at the Klipdrift tasting venue in Robertson

His “Southern Liqueur Company” distilled the now well-known Klipdrift brandy which he also used as a basis for his liqueurs.

Legend has it that the first Klipdrift brandy was distilled at 8:02pm one night in 1938. It is for this reason that the clock depicted on the Klipdrift label is fixed at 8:02. Furthermore, there are only 4 minutes instead of 5 between the numerals on the face of the clock as by Kosie’s philosophy, time becomes irrelevant after drinking a couple of snifters of Klipdrift.

Names in the valley today that reminds us of the history 

Kosie inherited the farm from his father, Kowie. According to legend, the farm was granted as a gift to Kowie by a farmer by the name of Bruwer on being saved from drowning in the Breede River by Kowie. The farm is named in Dutch after a stony ford in the river on the farm.

The modern Klipdrift Distillery in Robertson

In 1963, Klipdrift became a commercial distillery as part of the Distell group when the company acquired the Southern Liqueur Company and the trade name Klipdrift brandy.

With Klipdrift’s history glowing amber in my brandy balloon glass where I enjoy a snifter of the Klipdrift Premium, I lift my glass to Kosie, a dreamer, thinker and doer. A man worthy of respect and emulation.

Klipdrift Premium has been awarded as the world’s best brandy at the 2016 “World Brandy Awards”.


Lees die Afrikaans weergawe hier As geskiedenis amber in ‘n ballonglas kom lê