All her life, Jane Griffiths knew that growing her own food made economic and environmental sense. "My mom grew up on a farm in East Griqualand and I spent plenty of time there when I was young," she says. "The farm was almost completely self-sufficient and I have many wonderful memories of food. "On a hot summer’s day there was nothing more refreshing than pulling out fresh, crunchy carrots, rinsing them under the garden tap and munching them right there." Almost everything she ate was grown or reared on her doorstep. As a child, it was her job to pick and shell the bright green peas, many of which went into her mouth before she left the vegetable garden. She drank milk fresh from cows and to this day prefers it at room temperature. Bacon was sourced from the farm’s pigs, cured with her grandfather’s secret recipe. Their chickens were "plump, free range and delicious", Griffiths says. "When I first met my husband he did all the cooking. I could throw together a few basics but Keith...

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