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  • Seasonal local food recipe No.273 – Hugh’s twice baked potatoes

    Posted on April 24th, 2015 Janet No comments

    The weather is about to turn cooler so I have a good opportunity to serve this winter warmer for one last time before the summer.

    Serves 4potatoes sarpo axona-camel csa 16-10-09

    Preparation time: 10 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    4 large baking potatoes
    40g butter
    180ml soured cream or crème fraiche
    120g mature Cheddar, grated
    2-3 spring onions, trimmed and thinly sliced
    sea salt and freshly ground black pepper

    Method
    Preheat the oven to 200°C/Gas Mark 6.  Place the potatoes on a baking sheet and cook in the oven for about an hour, until tender when pierced with a knife.  Remove from the oven but leave the oven on.  When the potatoes are cool enough to handle, carefully halve them lengthways – you might want to wrap them in a tea towel when you do this – and scoop out most of the insides into a bowl, leaving a shell about 5 mm thick.  Return these shells to the oven to the oven to crisp up while you make the filling (don’t let them cook for more than 10 minutes).  Mash the scooped-out potato with the butter, then stir in the soured cream or crème fraiche, Cheddar and spring onions.  Season generously with salt and pepper.  Spoon the mixture back into the shells and bake until heated through, about 10-15 minutes.

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  • Sprouted mung beans in our boxes this week.

    Posted on April 23rd, 2015 Janet No comments

    The hungry gap is still with us but  our boxes are bursting with seasonal food.

    In all the boxes this week:swede-camel csa 1.10.09

    *Radish
    *Sprouted mung beans
    Cauliflower (csa/total produce)
    Onions (Restharrow farm, Trebetherick)
    Leeks (Restharrow)
    Potatoes (Burlerrow Farm, St Mabyn)
    Swede (total produce)

    Our standard boxes also have:

    Extra potatoes
    *salad bags
    *chives
    *spinach/beet leaf

    * = grown to organic principles.  All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables carefully.

    This weeks recommended recipes from our website archive:

    root vegetable stew
    leek tian

     

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  • Camel CSA launches brand new polo shirts

    Posted on April 21st, 2015 charlotte No comments

    Expert growers Bridget and Mark show off our new, branded polo shirts. Why don’t you buy one? They’re tough and practical. Email info@camel-csa.org.uk or phone/text  01208 420014 for prices and sizes.

    poloshirt-back-bridget-mark-camelcsa-230415poloshirt-bridget-mark-camelcsa-230415

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  • It’s time to… sow seeds and prepare growing beds

    Posted on April 19th, 2015 charlotte No comments

    seeding-tunnel-camelcsa-0415rootsbed-prep-camelcsa-0415Mark N is ploughing, weeding, composting and raking the veg beds set aside for root veg – carrots, beetroot, fennel and parsnips.

    In the meantime young plants in the seeding tunnel are growing well in the warm conditions and strong spring light.

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  • Seasonal local food recipe No.272 – Wild garlic risotto

    Posted on April 18th, 2015 Janet No comments

    I can’t remember where I got the original recipe for wild garlic risotto but I have been making it for a few years when I remember to forage wild garlic.

    Serves 3wpid-dsc_1643.jpg

    Preparation time: 5 minutes
    Cooking time: 30 minutes

    Ingredients
    30 g butter
    1 Tbsp olive oil
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    250 g Arborio rice
    splash white wine
    1 l chicken or vegetable stock
    large handful wild garlic leaves, roughly chopped
    50 g Parmesan cheese, grated

    Method
    Heat the half the butter and the oil in a heavy saucepan and cook the onion and garlic slowly for about 10 minutes.  Add the rice and stir to coat the rice in the garlic and onion mixture.  Add the wine, turn up the heat and stir until the wine has been absorbed.  Add stock until the rice is just covered and turn down the heat so that the rice is at a simmer.  Keep adding stock as it is absorbed.  After about 10 minutes add the wild garlic leaves and stir into the rice.  Once the rice is just cooked but still has some bite, add the rest of the butter and the cheese.  Season to taste and serve.

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  • Freshly picked wild garlic leaves in our boxes this week.

    Posted on April 18th, 2015 Janet No comments

    We’re fortunate to have freshly picked wild garlic leaves in our boxes this week thanks to Bridget and Charlotte’s foraging skills.  We’ve also got the first of the rhubarb with plenty more to come.

    In all the boxes this week:DSC_1641

    *Swiss chard/spinach
    wild garlic leaves (foraged locally)
    *rhubarb (CSA/Mark Norman)
    *leeks (Mark Norman, Bodmin)
    onions (Restharrow Farm, Trebetherick)
    Jerusalem artichokes (Restharrow)
    potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    extra potatoes
    *mixed salad bag
    *spring greens
    *parsley

    * = grown to organic principles.  All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables carefully.

    This week’s recommended recipes from our website archive:
    http://camel-csa.org.uk/2012/07/06/seasonal-local-food-recipe-no-152-wet-garlic-salad/

    http://camel-csa.org.uk/2013/05/03/seasonal-local-recipe-no-185-wild-garlic-pesto/

     

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  • Seasonal local food recipe No.271 – Cauliflower rice

    Posted on April 12th, 2015 Janet No comments

    Cauliflower rice or couscous is in vogue at the moment as a low carb alternative.  Charlotte, the CSA publicity officer, was planning to have this with a chilli last night.  Recipe from BBC Good Food.

    Serves 4cauliflower-camelcsa-160312

    Preparation time: 3 minutes
    Cooking time: 7 minutes

    Ingredients
    1 medium cauliflower
    Good handful coriander leaves, chopped
    Cumin seeds, toasted (optional)

    Method
    Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice.  Tip into a heatproof bowl, cover with clingfilm, then pierce and microwave for 7 minutes on high – there is no need to add any water.  Stir in the coriander.  For spicier rice, add some toasted cumin seeds.

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  • Cauliflowers and kale in our veg boxes this week.

    Posted on April 11th, 2015 Janet No comments

    Our early spring crops are growing well and it’s only a matter of time until we have rhubarb, broad beans and asparagus in our veg boxes.

    In the meantime we’re doing our best to fill the boxes with as much variety as possible as the ‘hungry gap’ begins to bite.  This is when UK-grown seasonal veg become quite thin on the ground as last year’s crops run out – on the field and in storage – and we wait for the new spring-sown crops to mature.

    Ired-russian -kale-picking-camel csa-0315n all the boxes this week:

    *Swiss chard
    *Red Russian kale
    Cauliflower (Restharrow Farm, Trebetherick)
    Leeks (Restharrow)
    Beetroot (Restharrow) – small only
    Red onions (Restharrow)
    Potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:

    Extra potatoes
    *Mixed salad bag
    *Purple sprouting broccoli
    *cabbage or spring greens
    Green tomato chutney

    * = grown to organic principles.  All produce grown by Camel CSA unless otherwise indicated.
    Please wash all vegetables carefully

    This week’s recommended recipes from our website archive:
    Trouchia (chard omelette)     Swiss chard fritters

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  • It’s time to… get all those spring growing jobs done

    Posted on April 11th, 2015 charlotte No comments

    todo-list-camelcsa-010415done-list-camelcsa-010415

     

     

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  • It’s time to plant potatoes… the traditional way

    Posted on April 9th, 2015 charlotte No comments

    planting-potatoes2-camelcsa-060415

    planting-potatoes1-camelcsa-060415

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