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Societi Bistro
Homegrown Produce
Stéfan Marais, head chef
One of our big focal points for 2011 has been the provenance
of all our goods.
Where we get our beef from, where we get our chicken, our pork, and our veg.
So what we've started is this little project.
We've basically started with radish that we put on with the salad on our winter menu.
And then we've got about 4 different lettuce varietals growing.
If you ever want to grow some of your own stuff at home,
If your radishes are too close to each other, they don't seem to do that well,
like if I pull one out here you can see
it's a massive big plant,
there's almost no radish growing at the bottom, where
if I go over here,
you see, for a plant that's even smaller than that,
your actual radish
starts to grow a lot bigger.
If the soil is too rich, the radishes don't seem to do so well, so they want
plain soil, not too much compost mixed through it. 21 00:00:53,880 --> 00:00:55,720 So that's what we're doing to grow our own, and
hopefully I can report back in the future with a lot more! �