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  • Seasonal local food recipe No.240 – Delia’s oven roasted ratatouille

    Posted on August 29th, 2014 Janet No comments

    This is my favourite way of making ratatouille. Oven roasting the vegetables means they retain their shape and identity and take on a lovely toasted flavour.  You can vary the quantities of the vegetables to suit what you have available. If you are short of time you could miss out salting the aubergine and courgette,

    Serves 4aubergines-tomatoes-camelcsa-180714

    Preparation time: 1 hour 15 minutes
    Cooking time: 30-40 minutes

    Ingredients
    450g cherry tomatoes, skinned
    2 medium courgettes
    1 small aubergine
    1 small red pepper
    1 small yellow pepper
    1 medium onion
    2 cloves garlic, finely chopped
    3 tbs olive oil
    1 handful fresh basil leaves roughly torn
    salt and freshly ground black pepper

    Method
    Chop the aubergine and courgette into 2.5 cm dice, leaving the skin on.  Sprinkle with 1 dessertspoon salt, place in a colander and leave for an hour to let the bitter juices drain out.  Rinse thouroughly and dry the vegetables.  Chop the rest of the vegetables into 2.5 cm squares.  Place all the vegetables, garlic and basil in a roasting tin so that they form one layer, drizzle with the olive oil, stir to coat the vegetables all over  and season with salt and pepper.  Roast on the top shelf of a preheated oven Gas mark 7/ 220°C for 30-40 minutes or until the vegetables are roasted and tinged brown at the edges.  I served mine with a gougere.

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  • Get a look at the beautiful aubergines in our veg boxes

    Posted on August 29th, 2014 charlotte No comments

    All boxes have aubergines, and plums from Mark’s Dad’s garden this week. We’re back again for the winter with our main-crop potato supplier – James Mutton of Burlerrow Farm in St Mabyn.

    aubergines-camelcsa-020911Small boxes have:-
    Tomatoes
    Parsley
    Chard or spinach
    Aubergines
    Plums ‘Marjorie’ (Mark Norman, Bodmin)
    Runner beans (Mark Norman)

    Standard boxes also have: -
    Extra potatoes
    Cucumbers
    French beans
    Salad bag**
    Sweetcorn (Mark Norman)

    *
    = grown to organic principles
    ** = mixed lettuce, baby leaf beet

    All veg box contents grown by Camel CSA, unless otherwise indicated
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  • Seasonal local food recipe No.239 – Swiss chard and onion tart

    Posted on August 24th, 2014 Janet No comments

    I made this for tea on Friday – it has to be said that swiss chard is not one of my husband’s favourite vegetables but after he had polished off a second helping he said I could make it again!  I cheated and used ready-made and ready rolled pastry!  It is from the Riverford Farm cook book.

    Serves: 4swiss chard-camel csa

    Preparation time: 45 minutes
    Cooking time: 15 minutes

    Ingredients
    300g shortcrust pastry
    50g butter
    3 small onions, finely sliced
    leaves from 1 sprig of thyme
    300g swiss chard
    10 olives, chopped
    3-4 tbs creme fraiche
    1/2 tbs freshly grated parmesan cheese
    sea salt and freshly ground black pepper

    Method
    Roll out the pastry on a lightly floured surface and place on a baking sheet, prick with a fork in several places and chill for 15 minutes (it doesn’t need to be a uniform shape).  Place in a pre-heated oven 200°C/gas mark 6 and bake for 10-15 minutes, until golden brown.  Once the pastry is rolled out you can start to prepare the topping.  Heat the butter in a pan, add the onions and thyme and cook gently for about 10 minutes until soft but not coloured.  Meanwhile, separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate.  Add the stalks to a pan of boiling water and cook for 2-3 minutes, until tender.  Remove the stalks with a slotted spoon and set aside.  Add the leaves to the boiling water and blanch briefly.  drain well, refresh under a cold tap and then squeeze to remove as much water as possible.  ( I actually cooked the chard stalks with the onions and wilted the leaves in the microwave.)  Add the chard stalks and leaves to the onions and reheat gently.  Season to taste and mix well.  Spread the mixture over the pastry base and sprinkle with the chopped olives, parmesan and a few blobs of creme fraiche.  Bake in the oven 190°C/gasmark 5 for about 15 minutes, until lightly browned.

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  • French beans and sweetcorn in our boxes this week

    Posted on August 14th, 2014 charlotte No comments

    Another wonderful selection of  fresh, seasonal, summer vegetables. Like to have a share of the harvest? Details here

    yellow-french-beans-camelcsa-270712All boxes have: -
    * French beans
    *
    cucumbers
    * tomatoes
    * onions
    * parsley
    * sweetcorn (Mark Norman, Bodmin)
    * courgettes (Mark Norman, Bodmin
    potatoes (Restharrow Farm, Trebetherick)

    Standard boxes also have: -
    * extra potatoes
    * aubergines
    * beetroot
    * mixed lettuce bag

    All veg grown by Camel CSA, unless otherwise indicated
    * = grown to organic principles

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  • Seasonal local food recipe No.238 – Broad bean hummus

    Posted on August 2nd, 2014 charlotte No comments

    Another way to serve broad beans which is specially good if you’re on a nut-free diet. The beans replace the usual tahini in a hummus recipe. This comes from the Recipes without… series in Guardian Food & Drink.

    broad-beans-camelcsaServes: 4
    Cooking/preparation time: 15-20 minutes

    Ingredients
    200g fresh broad beans, podded
    110g tin chickpeas
    50ml water
    30ml olive oil
    15ml lemon juice
    ¼ tsp ground cumin
    ¼ tsp salt

    Cook the beans. Drain and allow to cool, then pop them out of their skins.

    Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with flatbread.

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  • Fresh new beetroot in our vegetable boxes

    Posted on July 31st, 2014 charlotte No comments

    This week all boxes have: -
    freshly-picked-beetroot-camel csa 04-09-09beetroot (Camel CSA)
    tomatoes (Camel CSA)
    cucumbers (Camel CSA)
    parsley (Camel CSA)
    courgettes (Mark Norman, Bodmin)
    broad beans (Camel CSA/Mark Norman)
    potatoes (Mark Norman)

    Standard boxes also have:
    extra potatoes
    aubergines (Camel CSA)
    chard (Camel CSA)
    French beans (Camel CSA/Mark Norman)

    = grown to organic principles

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  • Seasonal local food recipe No.237 – Crushed broad bean bruschetta

    Posted on July 27th, 2014 charlotte No comments

    A delicious snack or starter from Riverford Organic Farms via West Country FoodLover magazine.

    broadbeans-in-pod-camelcsaServes: 4

    Preparation time: 10 minutes
    Cooking time: 5 minutes

    Ingredients
    500g broad beans (weight in their pods), podded
    1 lemon
    good olive oil
    2 tbsp grated parmesan or vegetarian equivalent + more to serve
    small bunch mint leaves, finely chopped
    pinch of dried chilli flakes
    thin slices of sourdough/ciabatta
    1 garlic clove, peeled  

    Method
    Boil the beans in salted water for 3-5 mins until tender, then mash roughly with a fork. Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in 4 tbsp olive oil, the lemon zest, parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

    Toast, grill or griddle the bread, then rub with a cut clove of garlic. Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.         

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  • Broad beans and more in Camel CSA’s weekly veg boxes

    Posted on July 25th, 2014 charlotte No comments

    Another unbeatable seasonal selection in our vegetable boxes: -

    Small boxes have: -
    broadbeans-camelcsa-060614
    tomatoes or aubergine (Camel CSA)
    basil (Camel CSA)
    * cucumbers (Camel CSA)
    * spinach or chard (Camel CSA)
    carrots (Camel CSA)
    * broad beans (Camel CSA)
    * potatoes (Mark Norman, Bodmin)

    Standard boxes also have: -
    extra potatoes
    broadbeans-inpod-camelcsa* small aubergine
    small salad bag (Camel CSA)
    French beans (Camel CSA)
    courgettes (Mark Norman)

    = grown to organic principles

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  • It’s time to… Prune tomatoes and prepare brassica beds

    Posted on July 23rd, 2014 charlotte No comments

    wpid-wp-1406037423133.jpegwpid-wp-1406037391611.jpeg

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  • Seasonal local food recipe No.236 – Spicy cucumber salad

    Posted on July 22nd, 2014 charlotte No comments
    This is a dish for hot weather from BBC Good Food. It’s perfect for barbecues. Janet, who normally posts our recipes, says: “It was really tasty when we had it for lunch.”
    cucumber-camelcsa-130809
    Serves: 4
    Preparation time: 10 minutes.  No cooking involved

    Ingredients
    1 large cucumber, peeled
    1 tsp golden caster sugar
    1 tbsp rice white wine vinegar
    2 tbsp soy sauce
    1 tbsp sesame oil
    small knob of ginger, finely chopped
    2 garlic cloves, finely chopped
    1 large red chilli, halved, deseeded and finely sliced
    2 spring onions, finely sliced
    large handful coriander leaves


    Method
    Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest.

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