Chef Jenny Morris, Tri Toad Nursery join forces to feed the future
Chef Jenny Morris teamed up with Sheena Paulus, the founder of Tri Toad Nursery, for a day of delicious food and community building. Through business and farming training, and seedling donations to community gardens, Tri Toad Nursery is making a difference – one harvest at a time
Recently, Tri Toad Nursery became more than just a farm – it was an event filled with laughter, learning, and great experiences. Founder Sheena Paulus, along with the ever-energetic popular chef Jenny Morris, showed Mzansi that supporting others goes beyond just offering help – it’s about real connection and watching everyone grow together. All while growing and sharing nutritious food.
Tri Toad Nursery, over the past three years, has hosted numerous schools and groups, leading excursions and sharing insights into business practices, as well as permaculture and hydroponic farming techniques.
“Beyond working with schools, we actively contribute to the community by donating seedlings to community gardens and individuals in vulnerable communities,” Paulus explained.
The founder and director, Sheena Paulus, shared that Tri Toad Nursery has opened its doors to schools and community groups, offering knowledge on farming and business practices.
Photo: Lenol Studios
“We also invite them to the nursery for training, providing ideas, support, and resources to enhance food security efforts.”
Sheena Paulus
Paulus noted that on her business journey, she has learned that collaboration is a cornerstone of growth, fostering inclusion and creating opportunities for mutual success.
Nutrition in every meal
Morris said when she prepares food, she does it mindfully, including ingredients that are essential for our health. Growing up, her parents cultivated 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 shared.
For this event, the vegetables and herbs on her menu were freshly grown at the Tri Toad Nursery.
Jenny Morris prepared an amazing selection of scrumptious meals for the event, including juicy roasted chicken thighs, baby beetroot with raspberry balsamic, and bulgur wheat salad dashed with cucumbers, peppers, and sweet firm tomatoes.
Photos: Lenol Studios
Morris said that working alongside Paulus was a rewarding experience because she cares about the community and wants to mentor young people who share her passion.
“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.” She added.
Morris served a healthy menu, including a fine bean salad dressed with homemade garlic and almond aioli, roasted baby beetroot dressed in raspberry balsamic, and bulgur wheat salad dashed with cucumbers, peppers, and sweet firm tomatoes. This was all married together with fresh mint, coriander, parsley, and a lemon vinaigrette.
For dessert, she treated us to a delicious fruit salad, served with naked pears and drizzled with honey cream. She told Health for Mzansi that, as much as she cooks modern, she knows her way around indigenous foods too.
“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.”
Jenny Morris
Morris added that when it comes to indigenous foods, she is still in the learning stages, making her way to include them, especially sorghum among many others. Morris said she grew up eating amadumbe, and they are earthy, delicious, and healthy. Other ingredients on her list are pumpkin tops, which make the best imifino, another wonderful ingredient from her youth.
“Blackjack leaves are also delicious, and I love them stewed and served with pap.”
Jenny Morris dishes up her yummy fine bean salad, dressed with homemade garlic and almond aioli. Photo: Lenol Studios
She added, “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 believes everything in food preparation starts with freshness –that’s what makes your dishes shine –then adding collaborative, healthy condiments to balance taste and health.
Vateka Halile grew up in rural areas of Cofimvaba in the Eastern Cape. She was raised in a traditional family setting and found writing to be a source of comfort and escape. Vateka participated in an online citizen journalism course through Food For Mzansi, and her passion for health and medicine-related stories was born. Her dedication to community work and love for social justice and solidarity spaces is evident in her quality time with the community when she isn't working.
