Edible Landscaping

12-22-2007

Foraging in the Tropical Wilds Golfo Dulce – Osa Peninsula, Costa Rica – A new epicurean adventure has guests embarking with Playa Nicuesa Rainforest Lodge's head chef and eco guides, foraging for exotic edibles from the tropical jungle and lodge gardens.

 

Guests roll up their sleeves and play assistant chef for a meal, working in the wilds, as well as the kitchen, selecting and preparing the food and garnishes for the evening's savory meal.

 

Perhaps a highlight of the new program is, well, munching on yummy termites. Yes, the health and nutritional benefits of eating lip-smacking termites are part of the culinary line up. Did you know the ancient insects taste like sweet carrots, are high in protein and act as an appetite suppressant?

 

Playa Nicuesa takes pride in its menu which is designed around the philosophy of using only the freshest fruits, vegetables and fish/meats available locally. In this way, Nicuesa’s menu highlights a combination of authentic local cuisine and a variety of Latin American dishes, while at the same time achieving two of the Lodge’s environmental goals of:

 

• reducing food miles (impact on the environment related to transport of food products from afar);

 

• supports the local economy by purchasing organic produce from local vendors and area farmers’ markets.

 

 

 

 

 

 

 

To supplement what Nicuesa purchases in local produce markets, guest will help identify and select fresh herbs, spices, fruits and vegetables from Nicuesa’s very own gardens. Edible landscaping involves the planting and harvesting of vegetables, herbs and fruits to provide fresh produce for the table. Culinary enthusiasts explore the on-site gardens, harvesting a delicious bounty of chili pepper, lemon grass, red zinger/hibiscus, garlic vine, wild cilantro and several varieties of ginger. An abundance of fruits are also collected such as momochino/lichee, carambola/star-fruit, papaya, coconut, guava, water apple and a full range of citrus. Guests will then work with Nicuesa’s chef to use these ingredients to help create a delectable tropical dish.

 

One of the dishes that a guest may help create is coconut-ginger fish, accompanied by garlic infused yucca and sautéed chayote (green summer squash). A tropical fruit chutney serves as an excellent complement for the fish! Those even more adventurous may want to help catch the “fish of the day” with Nicuesa’s local fishermen for use as sushi or sashimi appetizer or for the main course.

 

Also included in this edible adventure is a short boat or kayak excursion to Casa Orquidias, a beautiful botanical garden. Here guests will learn about indigenous fruits, vegetables, herbs, spices and even medicinal plants while touring the grounds of this private tropical botanic garden. There are more than 150 types of edible tropical fruits found in Costa Rica alone.

 

While not foraging, cooking or eating the healthy daily creations, guests may take part in a variety of eco-adventures ranging from waterfall hikes, kayaking and dolphin watching excursions.

 

The Foraging in the Tropical Wilds package includes:

 

Ø       4 night's accommodations and all meals.

Ø       Preparation of one guest meal with the chef.

Ø       Garden foraging excursion and rainforest hike/termite foraging outing.

Ø       Trip to Casa Orquidias Botanical Garden and farmers market outing.

Ø       The cost is $ 925 in private cabin. (High season 2007/8

 

Call 1-866-504-8116 or visit www.nicuesalodge.com

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