Cape Town’s Tri Toad Nursery recently hosted an exclusive industry gathering, highlighting its journey to success and 2025 plans. Guests were treated to guided nursery excursions, a farm-to-table feast curated by celebrity chef Jenny Morris, live entertainment and more.
In her speech, founder Sheena Paulus shared the nursery’s ongoing commitment to education and community empowerment over the past three years. The nursery has hosted numerous schools and groups, offering excursions and sharing valuable insights into business practices, permaculture, and hydroponic farming.
“Beyond working with schools, we actively contribute to the community by donating seedlings to community gardens and individuals in vulnerable communities,” she said.
“We also invite them to the nursery for training, providing ideas, support, and resources to enhance food security efforts.”
Tri Toad Nursery founder Sheena Paulus
Reflecting on her journey, Paulus emphasised that collaboration has been central to Tri Toad’s growth, promoting inclusion and creating opportunities for mutual success. She also credited Jasper Terblanche, owner of Landorf Nursery, for playing a pivotal role in her early entrepreneurial days.
“If it wasn’t for Jasper, I honestly don’t know how I would have managed,” she said.
The presence of key stakeholders, including the Land Bank, SA Olive Oil’s Wendy Petersen, and the Western Cape department of agriculture, made the day even more significant. Loren Erasmus’s captivating music added a magical touch, transforming the day from a simple farm visit into an unforgettable experience.
A mindful menu by Jenny Morris
Morris took to the stage to share her mindful approach to cooking, one that prioritises ingredients essential for health and well-being. She fondly recalled her childhood when her parents grew everything they ate.
“I was taught how important nutrition was. So whenever a meal was planned, it was colourful, fresh herbs were used as an ingredient and not just a garnish,” she said. The vegetables and herbs featured on her menu, made with love, were freshly grown at Tri Toad Nursery.
For Morris, working alongside Paulus is deeply rewarding because of Paulus’s passion for uplifting her community and mentoring young people who share her vision.
“The grass won’t grow under her feet. I wish her well in her endeavours, and I know she will make her vision a reality,” Morris said. “She is a true leader and a mover and shaker.”
Cooking with indigenous crops
Morris’s vibrant, health-focused menu was a feast for the senses. She served a fine bean salad with homemade garlic and almond aioli, roasted baby beetroot in raspberry balsamic, and a bulgur wheat salad packed with cucumbers, peppers, and sweet tomatoes—all brought together with fresh mint, coriander, parsley, and a tangy lemon vinaigrette. For dessert, a refreshing fruit salad with naked pears drizzled in honey cream rounded off the meal.
While Morris embraces modern cooking, she also values the wisdom of indigenous foods.
“I think we can learn a lot from people living in rural areas, living off the land and eating wonderful indigenous foods that are uncontaminated by chemicals and pollution,” she shared.
She is now incorporating traditional ingredients into her dishes, particularly sorghum, and adds, “I wonder why it has taken me so long.”
Growing up, she enjoyed amadumbe – earthy, delicious, and healthy – and has a fondness for pumpkin tops, which she uses in imifino, and blackjack leaves, which she stews and serves with pap.
“I try hard not to over-engineer a dish. I like the main ingredient to be the hero. Herbs and spices take the food to the next level, but all the ingredients need to be balanced and in harmony,” she said.
For Morris, freshness is the key to making dishes shine. She believes the addition of collaborative, healthy condiments is what truly enhances both the taste and nutritional value of any meal.
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