Camel Community Supported Agriculture

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  • Camel CSA open day on Saturday 1 October

    Posted on September 18th, 2016 charlotte No comments

    We’re holding our annual Apple Day to coincide with the CSA Network UK’s first-ever Open Day.

    packingteam-camelcsa-220916Community supported farms like ours all over Britain are opening their gates to visitors on Saturday 1 October.

    Come to Camel CSA’s Apple Day and join in chopping, crushing and pressing the apples. Enjoy a free glass of delicious juice.

    Take a tour of the growing beds and polytunnels and see what’s growing for our veg boxes. Admire our bumper crop of squashes.

    There’ll be light refreshments, including soup.  Try a slice of our homemade apple cake and some vegetable cake! Or bring your own lunch to enjoy in our picnic area.

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  • ‘Honey bear’ acorn squash in Camel CSA’s veg boxes

    Posted on September 25th, 2016 charlotte No comments

    ‘Honey Bear’ is an acorn-type squash. It’s shaped like an acorn, but larger, has a dark green skin and sweet, nutty, light golden flesh.

    In all the boxes this week: –
    honeybear-squash-ccamelcsa-220916*acorn squash ‘Honey bear’
    *sweetcorn
    *tomatoes – red, golden
    *radish bunch
    *sweet pepper – green or yellow
    *mixed leaf salad bag
    potatoes ‘Wilja’ (Restharrow Farm, Trebetherick)

    Standard boxes also have: –
    extra potatoes
    *cavolo nero
    *cucumber
    *cabbage ‘Stonehead’

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

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  • Seasonal local food recipe No.336 – Jamie’s sweet cherry tomato and sausage bake

    Posted on September 18th, 2016 Janet No comments

    My husband used our bag of tomatoes to make this delicious sausage dish from Jamie Oliver last night.  He finely chopped  the rosemary before cooking and cut the larger tomatoes into chunks.  He served the finished dish with garlic bread.

    Serves: 6p1070694

    Preparation time: 10 minutes
    Cooking time: 45-60 minutes

    Ingredients
    2 kg ripe cherry tomatoes
    2 sprigs each of fresh thyme, rosemary and bay
    1 tbsp dried oregano
    3 cloves garlic, peeled and chopped
    12 good-quality Cumberland or coarse Italian pork sausages
    extra virgin olive oil
    balsamic vinegar
    sea-salt and freshly ground black pepper

    Method
    Preheat the oven to 190°C/gas mark 5.  Get an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer.  Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages.  Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

    Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour.  After this time, give it a shake and turn the sausages over.  Put back into the oven for 15-30 minutes, depending on how golden and sticky you like your sausages.

    Once it’s cooked, you’ll have an intense, tomatoey sauce.  If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quite thick – then put the sausages back in.

    Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

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  • Freshly-picked sweetcorn in Camel CSA’s veg boxes

    Posted on September 18th, 2016 charlotte No comments

    Get your teeth into this! Our sweetcorn harvest has begun and we’re overwhelmed with sweet, flavoursome tomatoes, basil and rainbow chard. We all have an extra vegetable this week – a green or yellow pepper.

    In all the boxes this week: –
    sweetcorn-camelcsa-150916*sweetcorn
    *tomatoes – red, golden
    *basil
    *sweet pepper – green or yellow
    *Swiss / rainbow chard
    *beetroot bunch
    tenderstem (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *cucumber
    *aubergine
    *courgettes – green, gold (Mark Norman, Bodmin)

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

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  • Seasonal local food recipe No.335 – Miryam’s tomatoes with toast

    Posted on September 11th, 2016 Janet No comments

    We have recently returned from our holiday touring round Spain.  For five nights we stayed at the Valencia home of our young Spanish friend Miryam.  Every morning she prepared this simple dish for breakfast.

    Serves 2p1070693

    Preparation time: 10 minutes

    Ingredients
    3 large tomatoes
    sea salt
    extra virgin olive oil

    Method
    Halve the tomatoes and grate the flesh directly into a shallow dish, discard the skin.  Season to taste with sea salt and a good glug of extra virgin olive oil.  Serve with freshly made toast, left over baguette is ideal.

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  • Newly-harvested onions in Camel CSA’s veg boxes

    Posted on September 11th, 2016 charlotte No comments

    harvesting-onions-camelcsa-0816We’ve now got all the onions into the polytunnels to dry out before they’re put into storage. Next big job: keeping an eye on our ripening squashes and deciding when best to harvest and cure them.

    In all the boxes: –
    *onions
    *tomatoes – yellow, red
    *parsley
    *cabbage
    *courgettes – green, yellow (Mark Norman, Bodmin)
    tenderstem  (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)
    onions-camelcsa-0816

    Standard boxes also have:-
    extra potatoes
    *aubergines or peppers
    *cucumbers
    *mixed lettuce, endive

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

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  • Seasonal local food recipe No.334 – Chickpeas and chard

    Posted on September 6th, 2016 Janet No comments

    This delicious recipe, featured in The Guardian recently, is by Rachel Roddy.  I served it with feta cheese crumbled over the top.

    Serves 4          P1070683

    Preparation time: 15 minutes
    Cooking time: 15-20 minutes

    Ingredients
    250g dried chickpeas, soaked and cooked, or 400g tinned chickpeas, drained
    600g chard
    12 cherry tomatoes
    6 Tbsp extra virgin olive oil, plus more for serving
    2 garlic cloves
    salt and black pepper
    A handful of parsley, chopped
    juice of 1/2 lemon
    Ricotta, feta, goat’s cheese, lamb chops, or a poached egg, to serve

    Method
    Wash the chard and cut the stems from the leaves, trimming tough ends and pulling away any stringy bits.  Cut the stems into short lengths, then roll the leaves into cigars and chop roughly.

    Bring a large pan of water to the boil, add salt. Add the stems for 1-2 minutes, then add the leaves for a few minutes more or until tender.  Drain.

    Warm the olive oil over a medium-low heat.  Peel and crush the garlic for a milder flavour, or slice for a stronger hit.  Add to the pan with the cherry tomatoes.  Fry, squashing the tomatoes gently with the back of a spoon, until they are soft and the oil is tinted red.  Add the chard and stir until it glistens with oil, add the chickpeas and cook for a few minutes more.

    Remove from the heat, add the parsley, lemon juice, salt and pepper, then let it sit for a while.  Before serving, check seasoning, and pour over a little more oil.

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  • Golden Nugget squash in our veg boxes – again!

    Posted on September 4th, 2016 charlotte No comments

    Our Golden Nugget squashes have thrived this season in Cornwall. They take only 12 weeks to mature from planting out and were developed in the US to grow as a substitute for sweet potato in areas with a short summer.

    In all the boxes: –
    golden-nugget-squash-camelcsa-040916*Golden Nugget squash
    *tomatoes – yellow or red
    *Swiss / rainbow chard
    *cucumber
    *’Marjorie Seedling’ plums or ‘Katy’ apples (Mark Norman, Bodmin)
    beetroot  (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *aubergine
    *cavolo nero or sprouting calabrese
    runner beans (Polmorla Market Garden, Wadebridge)

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

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  • Seasonal local food recipe No.333 – Pasta all’Amatriciana

    Posted on August 29th, 2016 Janet No comments

    I’m posting this recipe in solidarity with all those affected by the earthquake in Italy last week which was centred on Amatrice.  More than 600 restaurants across Italy have been putting pasta all’Amatriciana on their menus and donating €2 from each one sold to the Red Cross.  If you are making the tomato sauce from scratch you will need to add another hour to the cooking time. This version is in The Geometry of Pasta by Caz Hildebrand and Jacob Kennedy.

    Serves 4 as a starter, 2 as a maintomatoes-camelcsa-050716

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    Ingredients
    200 g rigatoni or penne
    120 g guanciale (cured pig’s cheek) or pancetta
    a small pinch of crushed dried chilli
    1/2 tsp ground black pepper
    170 ml tomato sauce (see below)
    90 g grated Pecorino Romano or parmesan, to serve

    Method
    Cut the guanciale or pancetta into 5 mm slices and then 1 cm batons.  Whilst the rigatoni is boiling, place the guanciale in a frying pan over a high heat and fry until fiercely smoking and just starting to colour (it will release plenty of fat, which makes the sauce).  Take the pan off the heat for a few moments (for safety’s sake), add the chilli flakes followed by the tomato sauce, 2 tablespoons of the cooking water and the black pepper.  Bring back to simmering, add the drained pasta and serve with the grated cheese on the side.

    Tomato sauce
    Ingredients (for 600ml sauce)
    3 cloves garlic, thinly sliced
    6 tbsp extra virgin olive oil
    a small pinch of crushed chilli flakes
    500 g ripe vine tomatoes, chopped
    500 g tinned tomatoes, chopped or crushed
    1/2 rounded tsp fine sea salt

    Method
    Fry the garlic in the oil until it just begins to colour, then add the chilli flakes, then the tomatoes and salt along with a few grinds of black pepper.  Cook at a brisk simmer until thickened – about an hour.

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  • Beautiful basil in this week’s veg boxes

    Posted on August 29th, 2016 charlotte No comments

    In all the boxes: –
    basil-camelcsa-0716*basil – green and purple
    *tomatoes – yellow or red
    beetroot
    *mixed lettuce and rocket bag
    *courgettes – green and yellow (Mark Norman, Bodmin)
    tenderstem or calabrese  (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *cucumbers
    *aubergine or green pepper
    runner beans (Polmorla Market Garden, Wadebridge)

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

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