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  • Sign up for a veg box of seasonal local vegetables on CSA Day UK and get these free gifts

    Posted on February 26th, 2017 charlotte No comments

    Sign up for a 4-week vegetable box trial from Camel CSA on CSA Day UK this Wednesday 1 March and we’ll give you a free pack of seeds and a LoveYourVeg cloth bag.

    LoveYourVeg-bag-camelcsa-240217We’re proud to be one of the first CSAs in the UK; we set up at St Kew, near Wadebridge, back in 2008. We’re now part of a rapidly-growing national CSA network with more than 60 members.

    A small weekly veg box (feeds 1-2) costs £28 for four weeks; a standard weekly veg box (feeds 2-4) costs £42. Delivery every Friday to home or work is £2, or just £1 to a collection point.

    So why not give us a try and help us grow.



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  • Seasonal local food recipe No.353 – Onion, bacon and potato hotpot

    Posted on February 26th, 2017 Janet No comments

    This straightforward dish from the late Jocasta Innes’ classic The Pauper’s Cookbook is recommended by one of Camel CSA‘s members. The recipe became a favourite when she was a student. Serve with the sprouting broccoli or kale in this week’s veg boxes.

    Serves 4

    Preparation time: 20 minutes
    Cooking time: 2 hours

    50g butter
    50g plain flour
    600ml milk
    sea salt and ground black pepper
    grated nutmeg (optional)
    4 large onions, peeled and very thinly sliced
    4 large potatoes, peeled and very thinly sliced
    125-150g bacon, rind removed, cut into strips

    Preheat the oven to 200°C/Gas 6). Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk.  Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients. 

    Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes  Pour the white sauce ovver the top and jiggle well to distribute the sauce evenly. Cover and bake for 1 hour at 200°C/Gas 6), uncover and reduce to 180°C/Gas 4) and cook for 1 final hour.Serve with winter vegetables such as broccoli, sprouts, kale or cabbage.

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  • Camel CSA’s seasonal local veg box will help you get your 10-a-day

    Posted on February 25th, 2017 charlotte No comments

    We’re all being urged to start eating 10 portions of fruit and vegetables a day.  Eating seasonally and locally reduces the cost of a 10-a-day diet. So why not sign up for a 4-week veg box trial with us?

    veg-box-camelcsa-240217In all our veg boxes this week: –
    *herb bag (rosemary, bay, sage + curry plant sprig)
    *sprouting broccoli (Camel CSA / Restharrow Farm, Trebetherick)
    red cabbage
    leeks (Restharrow)
    cauliflower (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    purple-sprouting-broccoli-parsnips-camelcsa-240217*kale ‘Red Russian’ or ‘black Tuscan’
    red onions (Restharrow)

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

    Try these delicious ways to serve red cabbage on Camel CSA’s recipe page: –
    Braised red cabbage with apples
    Red cabbage coleslaw
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  • Seasonal local food recipe No.352 – Cauliflower and lentil curry

    Posted on February 19th, 2017 Janet No comments

    We had this tasty curry recently, the lentils and coconut milk give a nice creamy sauce. Use the green coriander in Camel CSA’s veg boxes this week.

    cauliflower-camelcsa-210809Serves 4

    Preparation time: 20 minutes
    Cooking time: 40 minutes

    3 tbsp vegetable oil
    1 onion, finely chopped
    1 fat garlic clove, finely chopped
    25g fresh root ginger, grated
    2 tsp ground coriander
    green-coriander-bridget-camelcsa-0601162 tsp ground cumin
    1/2 tsp ground turmeric
    75g red split lentils
    150ml vegetable stock
    1 cauliflower, cut into small florets
    1 large carrot, peeled and sliced
    400 ml can coconut milk
    75g green beans
    3 tbsp chopped fresh coriander
    1 tbsp lemon juice
    salt and freshly ground black pepper

    Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent.  Add the garlic, ginger,ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time. Stir in the lentils, then pour in the stock.  Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.

    Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the cauliflower for 2-3 minutes until lightly browned.  Add to the lentil mixture with the carrots and coconut milk.  Bring the curry back to a gentle simmer and cook for a further 10 minutes.  Stir in the beans and cook until all the vegetables are tender.

    Stir in the chopped coriander and lemon juice, then season to taste.  Serve with rice, warm naan or chapatis.

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  • Freshly-picked salad leaves in our seasonal veg boxes

    Posted on February 19th, 2017 charlotte No comments

    Camel CSA’s salad leaves are freshly picked, not freshly clicked! Unlike the supermarkets, ours are harvested on the same day we deliver the veg boxes.

    In all our veg boxes this week: –
    *mixed salad leaves (mizuma, baby chard/spinach, rocket, red and golden mustard, lettuce)
    *green coriander
    harvesting-winterl-salad-camelcsa-170217purple sprouting broccoli (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    cauliflower (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *Savoy cabbage
    *turnips or kohlrabi
    beetroot (Restharrow)

    * = 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.351 – Roast squash and blood orange salad

    Posted on February 12th, 2017 charlotte No comments

    I discovered this salad in a Cook with M&S promo leaflet I picked up in store. It was the only seasonal dish I could find in it!

    The best squash to use is Crown Prince, which we have in Camel CSA’s veg boxes this week, but any full-flavoured variety will do.

    If you can’t get blood oranges, which are in season at this time of year, use other decent ones instead. I’ve also adapted the recipe to include pumpkin or pomegranate seeds, oriental salad leaves or rocket, and parsley or coriander. It’s up to you.

    Serves 6

    roast-crown-prince-squash-blood-orange-salad-camelcsa-070217Preparation time: 20 minutes
    Cooking time: 35-40 minutes

    800g full-flavoured squash (such as Crown Prince) peeled, deseeded and cut into 4cm cubes
    3 sprigs thyme
    2 cloves garlic, unpeeled
    3 tbsp olive oil
    200g couscous
    5 oranges – ideally blood oranges
    75g pomegranate or pumpkin seeds
    100g rocket or oriental salad leaves
    small handful chopped parsley or coriander
    200g feta cheese, crumbled

    Heat oven to 180C/160C fan/gas 4. Put squash, thyme and garlic in a roasting tin and season. Drizzle with 1 tbsp olive oil, then roast for 35-45 minutes. Squeeze the garlic from its skin.

    Meanwhile put the couscous in a bowl and add 100ml boiling water and set aside for 15 minutes, then fluff with a fork. Peel and slice four of the oranges. Squeeze the juice from the remaining orange, whisk this with the remaining olive oil and season.

    Stir the pomegranate or pumpkin seeds, salad leaves and parsley into the couscous, reserving some to scatter over. Divide the mixture among six plates and top with the squash, orange slices, feta, seeds, salad and parsley. Drizzle with the dressing and serve.

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  • Veg in Camel CSA’s weekly boxes go from field to fork within hours

    Posted on February 11th, 2017 charlotte No comments

    We still have plenty of home-grown seasonal vegetables available in Cornwall. No need to panic!

    crown-prince-squash-camelcsa-100217In all our veg boxes this week: –
    *squash ‘Crown Prince’
    *sprouted mung beans
    purple sprouting broccoli (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    beetroot (Restharrow)

    * = 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.350 – Nigella’s roast chicken with lemon, rosemary, garlic, leeks and potatoes

    Posted on February 6th, 2017 Janet No comments

    This Nigella Lawson recipe appears in 20 best one-pot recipes in The Observer’s Food Monthly supplement.  It’s easy to prepare and tastes delicious.

    Serves 6

    Preparation time: 20 minutes
    Cooking time: 1 hour 20 minutes

    4 tbsp olive oil
    2 tsp rosemary needles, finely chopped, plus more to serve
    1 bulb garlic, separated into unpeeled cloves
    2 leeks
    1 kg waxy potatoes, washed if necessary, but unpeeled
    2 unwaxed lemons
    1 medium chicken (approx. 1.4 kg)
    sea salt flakes to taste

    Preheat the oven to 220°C/Gas mark 7.  Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it.  Throw in the chopped rosemary needles and the garlic cloves.

    Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin too.  Cut the potatoes into 1.5 cm slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the tin.  Quarter the lemons, then cut each quarter in half, take out as many pips as you can and toss the lemon quarters into the pan.

    Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in.  Untruss the chicken, place it in the reserved parking place, pour the tiny bit of the remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only.

    Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the tin as you do so.

    Then put the potato mixture back in the oven for 10 minutes until soft and golden.  If the chicken needs longer, keep everything in the oven until the chicken is cooked.  When it’s ready, and the chicken has rested, carve it or cut into joints as wished.  Sprinkle with 1/2 a teaspoon of finely chopped rosemary needles and sea salt flakes to taste.

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  • Crisis? What veg crisis?! Plenty of seasonal vegetables in our veg boxes from Cornwall

    Posted on February 5th, 2017 charlotte No comments

    The “veg crisis” hit new heights this week as supermarkets ran out of imported iceberg lettuce. It’s tasteless stuff at the best of times.

    UK consumers have become far too reliant on food imports – around 50% of the vegetables and 90% of the fruit we eat come from other countries. Global food prices are rising inexorably. We need to encourage more people to buy fresh, local, seasonal produce. It’s better for our health and well-being as well as the British economy.

    In all our veg boxes this week: –
    veg-box-contents-camelcsa-030217*Red Russian or black Tuscan kale
    leeks (Restharrow Farm, Trebetherick)
    Romanesco or white cauliflower (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *sprouting broccoli or Brussels sprouts

    * = 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.349 – Jerusalem artichokes a la provencale

    Posted on January 29th, 2017 Janet No comments

    This quick and easy recipe was given to me by Joan, an ex-colleague who was very fond of Jerusalem artichokes.  We’ve got plenty in our veg boxes this week thanks to the Hoare family at Restharrow Farm, Trebetherick in north Cornwall. I have no idea where she got the idea from, possibly Elizabeth David.

    Serves 2-3

    Preparation time: 10 minutes
    Cooking time: 20-30 minutes

    500 g Jerusalem artichokes
    olive oil
    2-3 tomatoes, chopped
    1 clove garlic, chopped

    Boil the artichokes in salted water, straining them before they are quite cooked.  Cut them in halves and sauté them gently in a little olive oil with the tomatoes, garlic, and chives and parsley.

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