Al-Qalam 
By Azra Hoosen
What began with seeds, soil and lessons in sustainable gardening has now produced a first harvest for 37 participants in SANZAF’s Agriculture Programme in Sea Cow Lake, Durban.
The Agriculture Programme forms part of SANZAF’s Skills Development Programme and includes some of SANZAF’s chef students, as well as members of the public who were invited to take part. Facilitated by Garth Concur, the programme will consist of 12 courses over the coming months, with a team on the ground overseeing the day-to-day work. According to Concur, the first garden was planted about five weeks ago and has flourished with the spring rains.
Participants recently gathered for their first harvest after learning how to prepare soil, make compost, plant and care for crops, use drip irrigation and manage pests. The programme is aimed at building practical skills that can contribute to food security, self-reliance and future livelihood opportunities.
Speaking to Al-Qalam, SANZAF Marketing representative, Alika Ahmad said that the programme was introduced to give beneficiaries hands-on experience in sustainable living and food security, while helping students learn how to grow their own food.
Participants have been growing spinach, cabbage, lettuce, tomatoes, cucumber, beetroot, celery, spring onion, basil, coriander, rosemary and carrots. A drip irrigation system was installed to help water the crops, while participants were taught how to care for the plants and harvest them correctly to maintain quality and allow for regrowth.
During the gardening workshops, participants also learned about different types of soil and sand, how compost supports healthy plant growth, how to make compost at home and natural pest-control methods.
The first harvest gave participants the opportunity to put the lessons they learned into practice. “The first harvest was a moment of immense pride. For participants, it was proof that they can produce food with their own hands – from seed to plate,” said Ahmad.
Participants had planted their own seeds, monitored their growth and harvested fresh vegetables, with some produce taken home. “It gave them a real sense of achievement, confidence, and hope that they can become self-sufficient, Alhamdulillah,” added Ahmad.
For SANZAF, the significance of the project lies in what participants can do with these skills beyond the programme.
Participants can start backyard gardens to grow food for their families and reduce grocery costs. For the chef students, the project also introduces the farm-to-table cycle, with the possibility of growing fresh produce that can eventually be used in their own restaurants. “This goes far beyond just food security,” Ahmad noted.
To help participants continue what they have learned, SANZAF provided starter kits containing seedlings and compost. The participants can use these to start their own gardens and monitor their growth in their classrooms, keeping the practical learning going beyond the farm.
The programme is ultimately aimed at helping participants become self-sufficient, both in producing food and potentially generating an income. “In the long term, InshaAllah, we want to see these participants become fully self-sufficient, able to feed their families and generate an income,” said Ahmad.
For the participants, the first harvest was a rewarding step in their journey, giving them the opportunity to put their skills into practice. They enjoyed the pruning process and expressed gratitude to SANZAF for the opportunity to learn and gain practical experience.
SANZAF’s vision extends beyond the 37 participants, with hopes that they become ambassadors of change. “We want them to eventually share their knowledge, train others in their communities and develop their own sustainable micro-farms and agribusinesses,” she said.
