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Farm Fresh
A majority of our fresh produce is either grown on-site in our kitchen garden which you can see when you arrive and at our family farm. We use bio dynamic farming practices meaning we do not use pesticides or herbicides but all-natural compost. for more.
The UPPside has a ideal location and setting to execute their culinary and sustainability journey. Not only do they use their family farm but they also grow fresh produce on-site with their kitchen garden along with a number of composting practices including cooked and raw food composting, worm farming, coffee grind composting, using pot ash from the fireplace, using an environmental cycle system to repurpose grey water for certain plants and natives, installation of solar power and of course enviro-friendly packaging including SA's very own fully compostable coffee cups. They also use local eco and enviro-friendly suppliers/producers.
Leading by example, creating a clean and green future.
Soil conditioning is import. Soil is more than just dirt it is a living organism made up from minerals, organic matter, air, water, microorganisms and larger organisms.
We monitor our soil and aim for a ph. level from 6 to 8. Sometimes it can get a little low, so we counter this with our raw food compost and a mixture of dried manures. It is also very important to monitor moisture levels. To dry and your soil nutrients starts to die to wet and you waterlog your plants.
We make our own soil at The UPPside so we know what is in it and how to control it.
How do we produce/use out of season? Chef Christian Uppill is passionate about preserving, pickling and drying fresh produce, A practice that has being in use throughout Europe for hundreds of years.
We also use a green house to start of seedlings and grow produce and herbs in the cooler months of the year.
These practices allow us to quality use of produce that is not available all year round and lets us stock up our farm shop.
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