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  • Seasonal local food recipe No.283 – Courgette and spinach tian

    Posted on July 3rd, 2015 Janet No comments

    I don’t know where the original recipe for this dish came from but it tastes good.  The quantities quoted are what I used tonight.  I served it with carrots though a salad would also be good.  It is also delicious cold.

    Serves 4P1050962

    Preparation time: 30 minutes
    Cooking time: 30 minutes

    Ingredients
    1 onion, finely chopped
    1 Tbs olive oil
    3 medium courgettes, chopped into small chunks
    200 g spinach, shredded
    50 g rice, cooked
    100g cheddar cheese, grated
    3 eggs, lightly beaten
    freshly ground black pepper
    3 Tbs grated parmesan cheese

    Method
    Heat the oil in a large pan and gently fry the onion.  Once the onion is starting to go translucent add the chopped courgette and cook until the courgette has softened.  Add the spinach and cook until wilted.  Remove the pan from the heat and add the rice, cheddar cheese, pepper and eggs.  Mix well before pouring into a greased, shallow oven proof dish.  Sprinkle the parmesan cheese over the top.  Bake in a preheated oven at 200°C/ Gas Mark 6 for 30 minutes or until the top is golden brown.

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  • Gooseberries in this week’s veg box share

    Posted on July 2nd, 2015 charlotte No comments

    We also have Cornish strawberries from Mitchell Fruit Garden and the first of the courgettes from Mark Norman’s smallholding on the outskirts of Bodmin.gooseberries-camel csa-170611

    In all our boxes this week:-
    *gooseberries (Camel CSA/Mark Norman, Bodmin)
    *mixed salad bag
    *green onions
    *spinach / Swiss chard
    *new potatoes (Mark Norman)
    *courgettes (Mark Norman)
    strawberries (Mitchell Fruit Garden)
    strawberries-camelcsa-090610
    Standard boxes also have: –
    extra new potatoes
    *peas OR French beans
    *carrots
    *cucumbers

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

    Try these delicious dishes on our recipe page –
    Gooseberry crumble cake
    My Mum’s gooseberry fool

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  • Seasonal local food recipe No. 282 – Radish and cucumber salad

    Posted on June 26th, 2015 Janet No comments

    Radish-and-cucumber-lThis simple recipe appeared in issue 29 of the FoodLover magazine which celebrates West Country food.

    Serves 4
    Cooking and preparation time: 15 minutes

    Ingredients
    1 1/2 tsp mustard seeds
    1 1/2 tsp fennel seeds
    1/2 cucumber
    20 radishes
    3 tbsp olive oil
    2 tsp red wine vinegar
    rock salt
    handful of rocket leaves

    Method
    Heat a small frying pan, add the oil then add the mustard and fennel seeds and cook for a few minutes until they become fragrant and start to pop but don’t burn.  Set aside to cool.

    Slice the cucumber and the radishes into thin disks and arrange on a platter.  Combine the cooled oil and seeds with the red wine vinegar and season with rock salt to taste.  Drizzle the dressing over the cucumber and radish and then scatter with the rocket.

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  • Radishes and spring onions in Camel CSA’s veg boxes

    Posted on June 25th, 2015 charlotte No comments

    The summer salad veg are ripening fast. Some of us also have the first of the cucumber crop this week, with plenty more to come.  Plenty!radishes-camelcsa-290515

    In all our boxes this week:-
    *radishes
    *spring onions
    *parsley
    *new potatoes (Mark Norman, Bodmin)
    *calabrese OR spinach (Mark Norman  / Camel CSA)
    *cauliflower (Mark)
    spring-onions-camelcsa*cabbage (Mark)

    Standard boxes also have: –
    extra new potatoes
    *kohlrabi (how to use it)
    *carrots
    *peas OR cucumber

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

    For nearly 300 vegetable recipe ideas go to this page on Camel CSA’s website.

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  • Seasonal local food recipe No.281 – Cheat’s Eton mess

    Posted on June 19th, 2015 Janet No comments

    Who wants to spend ages slaving over a hot kitchen stove when the weather is good?  If you use shop bought meringue nests this tasty pudding can be knocked up in no time at all.

    Serves 3-4eton mess

    Preparation time: 15 minutes

    Ingredients
    250 g strawberries, hulled
    300 ml double cream
    1/2 Tbs icing sugar
    1 packet meringue nests

    Method
    Chop half the strawberries, place them in a blender with the icing sugar and whiz to a puree.  Whip the double cream to the floppy stage.  Chop the rest of the strawberries and break up the meringue nests into roughly 2.5 cm pieces.  Fold together the cream, meringue pieces and most of the puree to give a marbled effect.  Serve immediately with the rest of the puree poured over.

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  • Seasonal local food recipe No.280 – Jamie’s Couscous with grilled summer vegetables and loadsa herbs

    Posted on June 12th, 2015 Janet No comments

    This is from Jamie Oliver’s second book, the Return of the Naked Chef.

    Serves 4cornish asparagus portrait

    Preparation and cooking time: 30-40 minutes

    Ingredients
    255 g couscous
    285 ml cold water
    3 red peppers
    1 handful asparagus, trimmed and peeled if need be
    2 or 3 small firm courgettes, sliced
    1 bunch spring onions, trimmed and finely sliced
    2-4 fresh chillies, deseeded and finely sliced
    3 good handfuls mixed fresh herbs (basil, coriander, mint, flat leaf parsley)
    4 Tbs lemon juice
    10 Tbs olive oil
    salt and freshly ground black pepper
    red wine vinegar

    Method
    Place the couscous in a bowl with the cold water.  This will start to soften the couscous and you will see the water disappear as it soaks in.  While the couscous is softening, blacken the peppers.  Either place the peppers directly on to the naked flame of a gas hob or blacken under the grill.  Both ways you need to blacken the peppers on all sides, so turn when need be.  When fully blackened cover in a bowl for 5 minutes until cool.  This will steam the skins and make peeling and deseeding easier.  Remove the skins and seeds and roughly chop.  On a very hot ridged grill pan, lightly char the asparagus and courgettes on both sides then toss them into the bowl with the couscous with the peppers, spring onions, chillies and ripped up herbs.  Mix well.  Make a dressing with the olive oil and lemon juice, add and toss well.  Season to taste with salt and freshly ground black pepper and a couple of dribbles of red wine vinegar for a slight twang.

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  • Cornish new potatoes in Camel CSA’s veg boxes

    Posted on June 11th, 2015 charlotte No comments

    Lots more yummy summer veg plus strawberries in the boxes this week. new-potatoes-camelcsa-0615

    In all the boxes:-
    *peas OR broad beans OR mangetout
    *parsley
    *new potatoes (Mark Norman, Bodmin)
    Cornish asparagus (Lower Croan, Sladesbridge)
    *spring greens (Camel CSA/Mark Norman)
    punnet of strawberries (Growfair)
    cauliflower (Growfair)

    Standard boxes also have
    ‘old’ potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)
    *mixed salad bag
    extra punnet of strawberries
    *turnips

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

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  • Seasonal local food recipe No.279 – Cauliflower crust pizza

    Posted on June 5th, 2015 Janet No comments

    cauli pizzaThis recipe comes from Community Harvest Whetstone – a veg growing coop in Leicestershire.

    Serves 2

    Preparation and cooking time: 50 minutes

    Ingredients
    For the base:
    1 large cauliflower
    1 free range egg
    1 Tbs olive oil
    1/4 tsp salt
    1/2 cup grated mature cheddar cheese
    For the tomato pizza sauce:
    100-150g tomato passata
    1 Tbs olive oil
    1 clove garlic, minced
    1/2 tsp dried oregano
    salt to taste
    Topping:
    grated mozzarella or cheddar cheese

    Method
    Preheat the oven to 200°C/Gas mark 6, line and grease a large pizza tray.  In a food processor blitz the head of the cauliflower into a grainy paste.  Transfer into a large bowl and microwave on high for 6-8 minutes.  Wait for the softened and cooked cauliflower to cool a little.  Mix in the egg, season with salt and pepper, add the cheese and mix well.  Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base about 1 cm in thickness.  Place in the oven and bake for 15-20 minutes until the base is golden brown.  While the base is cooking combine the pizza sauce ingredients and spread over the pizza base, top with the grated mozzarella or cheddar cheese and bake in the oven for a further 10 minutes or until the cheese has melted.  Gently slice up the pizza and leave to cool a little.  Slowly transfer the slices onto a plate as the base is very soft and crumbly.

     

    http://www.community-harvest-whetstone.org.uk/recipes/cauliflower-crust-pizza

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  • More broad beans, peas and mangetout in our veg boxes

    Posted on June 4th, 2015 charlotte No comments

    It’s the Royal Cornwall Show this week and our vegetable boxes are looking absolutely awesome!

    Broad-beans-peas-camelcsa-060713*peas
    *broad beans
    *spring onions
    Cornish asparagus (Lower Croan, Sladesbridge)
    *carrots
    cauliflower (Growfair)
    potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    extra potatoes
    *mixed salad bag
    *mangetout peas
    calabrese (Mark Norman, Bodmin)

    * = 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:
    Risoni with baby peas (or broad beans), bacon and garlic     Baby broad beans (or peas) with chorizo

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  • Seasonal local food recipe No.278 – Hugh’s radishes with butter and salt

    Posted on May 31st, 2015 Janet No comments

    This is a simple, time-honoured way of serving radishes, taken from Veg every day by Hugh Fearnley-Whittingstall.  You need to use very fresh, little roots as they quickly lose their crunch and peppery flavour.

    Serves 4radish-bunches-camelcsa-040610

    Preparation time: 5 minutes

    Ingredients
    About 400g radishes
    A pat of unsalted butter, at room temperature but not too soft
    A little dish of best quality flaky sea salt

    Method
    Clean the radishes.  Arrange everything on the table and make sure each diner has a knife.  To eat, just smear a little bit of butter on the end of a radish then sprinkle with the tiniest pinch of salt before popping into your mouth.

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