Camel Community Supported Agriculture

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  • Seasonal local food recipe No.291 – Aubergines with pasta and cheese

    Posted on August 28th, 2015 Janet No comments

    This is an old favourite from Vegetarian Meals by Rosamund Richardson.  It is good served with a green salad.

    Serves 4-6aubergines-camelcsa-020911

    Preparation time: 45 minutes
    Cooking time: 25 minutes

    Ingredients
    2 medium aubergines
    olive oil
    225 g pasta shapes
    3 tbsp tomato puree
    1 garlic clove, crushed
    225 g strong cheese, grated
    salt and pepper

    Method
    Cut the aubergines into fairly thin slices and sprinkle with salt.  Let them sweat for 30 minutes, and then rinse the salt off and wipe dry.  Cook the aubergine in olive oil – they absorb it well, so you will need quite a lot – until they are soft and slightly browned.

    Cook the pasta ‘al dente’.  Make up 300 ml of tomato sauce using the tomato puree, crushed garlic and water.  Put layers in a baking dish of the tomato sauce, sliced aubergine, pasta and cheese, seasoning with salt and pepper as you go.  Finish with a layer of cheese and bake at 180°C/Gas mark 4 for 25 minutes.

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  • Lots of summer veg in Camel CSA’s boxes

    Posted on August 27th, 2015 charlotte No comments

    We’ve each got a bag of red tomatoes as well as yellow ones, plus aubergines, the “long purple” variety. Standard boxes have a fennel bulb.

    aubergines-tomatoes-camelcsa-180714In all our boxes this week:
    *tomatoes
    *aubergines
    *Swiss chard or spinach
    *mixed salad bag
    *parsley
    *courgettes (Mark Norman, Bodmin)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *cucumbers
    *mangetout peas or French beans
    *fennel

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

    Try these tasty dishes on Camel CSA’s recipe page –
    Neela’s aubergine and potato
    Delia’s oven roasted ratatouille

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  • Seasonal local food recipe No.290 – French beans with pepper and tomatoes

    Posted on August 21st, 2015 Janet No comments

    This classic recipe is based on the late Marcella Hazan‘s recipe for French beans with yellow peppers, tomatoes and chilli pepper. We make it with whatever colour pepper we have to hand and sometimes we include the chilli pepper and sometimes we don’t!  You can also use thinly sliced runner beans.

    Serves 4-6

    french beans-camel csaPreparation time: 10 minutes
    Cooking time: 45 minutes

    Ingredients
    450g French beans
    3 tbsp. olive oil
    1 pepper, cut into strips
    1 medium onion, thinly sliced
    170g tomatoes (tinned or fresh)
    chopped hot red chilli pepper (optional)

    Method
    Trim the beans, soak them in cold water, drain and set aside.  Put the oil in a pan on medium heat and gently cook the onion until translucent.  Add the pepper and roughly chopped tomatoes, stir well and simmer gently for about 20 minutes.

    Add the chilli pepper (if using) and the beans, turn them over 2 or 3 times to coat them well, add 6 tbsp. of water or less if you are using fresh tomatoes and they are watery.

    Cover and cook at a steady simmer until tender, 20-30 minutes depending on the youth and freshness of the beans.  Add more water as needed.  When the beans are done, if the pan juices are watery, uncover, turn the heat up and rapidly boil them down.  Season with salt and chilli pepper to taste.

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  • Elephant garlic in Camel CSA’s veg boxes

    Posted on August 20th, 2015 charlotte No comments

    Each elephant garlic clove is as big as your thumb.

    We planted a few of these very expensive garlic cloves just two years ago as a propagation experiment. This season our clever professional growers have cultivated enough to provide one giant bulb for each veg box.

    It has a mild taste and is best roasted or it can be used raw – chopped or grated into salads.

    elephant-garlic-camelcsa-170815In all our boxes this week:
    *elephant garlic bulb
    *basil
    *parsley
    *tomatoes
    *aubergine OR green peppers
    *broad beans OR French beans OR mangetout peas
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad bag
    *cucumber
    *calabrese OR curly kale

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

    Try these ways of using basil on our recipe page –
    Pesto gnocchi
    Jekka’s basil oil

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  • Seasonal local food recipe No. 289 – Broad bean and feta frittata

    Posted on August 14th, 2015 charlotte No comments

    This is a deliciously simple summer dish which can be eaten hot or cold. It’s ideal for a picnic or lunch in the garden. There are many versions, this one is from Valentine Warner at BBC Food

    Serves: 2

    broadbeans-camelcsa-060614Preparation: 15 minutes
    Cooking: 20 minutes

    Ingredients
    200g broad beans (podded weight)
    2 tbsp olive oil
    1 small red onion, peeled, chopped (or spring onions)
    salt and freshly ground black pepper
    6 large free-range eggs
    100g feta cheese, crumbled
    small bunch fresh mint leaves (or parsley), chopped

    Method
    Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to.

    Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned.

    Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper.

    When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint or parsley leaves and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)

    Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread.

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  • Broad beans still going strong!

    Posted on August 13th, 2015 charlotte No comments
    broad-bean-picking-camelcsa-070815In all the boxes this week: –
    *broad beans
    *tomatoes
    *onions
    *beetroot
    *mangetout peas or French beans (purple or yellow)
    *aubergine
    potatoes

    Standard boxes also have: –
    extra potatoes
    *cucumber
    *green pepper
    *carrots

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

    Try these quick and easy broad bean dishes on our recipe page –
    Simple ways with broad beans

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  • Seasonal local food recipe No.288 – Delia’s pasta ‘Puttanesca’

    Posted on August 12th, 2015 Janet No comments

    In Italian a puttanesca is a “lady of the night” so Delia Smith calls this “tart’s spaghetti”!

    Serves 2

    tomatoes-camel csa 21-08-09Preparation time: 10 minutes
    Cooking time: 40 minutes

    Ingredients
    2 cloves garlic, finely chopped
    50g anchovies, drained (optional)
    150g pitted black olives, chopped
    1 fresh red chilli, de-seeded and chopped
    1 heaped tbsp capers, drained
    450g tomatoes, skinned and chopped
    1 rounded tbsp tomato puree
    1 tbsp fresh basil, chopped
    2 tbsp olive oil
    freshly ground black pepper

    225-275 g spaghetti (depending on how hungry you are)

    freshly grated parmesan cheese
    chopped fresh basil

    Method
    To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these until the garlic is pale golden.  Then add all the other sauce ingredients, stir and season with a little pepper.

    Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.

    Cook the spaghetti, timing it to be ready when the sauce is cooked.  Drain the spaghetti, return it to the pan and toss the sauce in it, adding the basil.  Mix thoroughly and serve with lots of grated parmesan to sprinkle over.

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  • Lots of peas and beans in our organic veg boxes

    Posted on August 6th, 2015 charlotte No comments
    Picking-mangetout-camelcsa- 080612It’s a lucky dip again this week. We’re each getting two of the following – French beans, broad beans, peas and mangetout. They’ll be randomly allocated by our volunteer pickers and packers.
    The tomatoes are fruiting madly along with the green peppers and aubergines. We have more than 100 tomato plants indoors and they have to be tended carefully – it takes one of us about three hours to prune them every Monday. A pleasant job until the polytunnel heats up!
    In all the boxes this week: –
    *tomatoes
    *cucumber
    *spinach or Swiss chard
    *new potatoes – ‘Rocket’
    *onions
    *mangetout peas and/or peas in the pod and/or broad beans and/or French beans (purple or yellow)
    Yellow-beans-camelcsa-270712

    Standard boxes also have: –
    extra new potatoes
    *basil
    *green pepper or aubergine
    * mixed salad bag or green coriander

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

    Try these delicious pea and bean dishes on our recipe page –
    Allegra’s tortellini in brodo d’estiva
    Hugh’s risoni with baby peas (or broad beans), bacon and garlic

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  • Seasonal local food recipe No.287 – Delia’s oven roasted potatoes with garlic and rosemary

    Posted on July 31st, 2015 Janet No comments

    Use the rosemary sprigs in our boxes this week! Delia Smith says: “In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that.”

    Serves 4-6

    Preparation time: 10-15 minutes
    Cooking time: 30-40 minutes

    Ingredients
    900 g new potatoes
    2 Tbs fresh rosemary leaves, finely chopped
    1-2 cloves garlic, finely chopped
    2 Tbs olive oil
    salt and freshly ground black pepper

    Method
    Preheat the oven to 220°C/Gas mark 7.  Put the oil into a shallow solid roasting tin measuring approximately 40×30 cms.  Wash the potatoes but do not scrape them. Cut the potatoes into cubes of roughly 1.25 cm.  Place them in a clean tea-towel and dry them as thoroughly as you can, then transfer them to a large plate.

    Remove the roasting tin from the oven and place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes into the hot oil.  Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go.

    Return the tin to the oven and roast fed or 30-40 minutes or until the potatoes are golden-brown and crisp.  Season with salt and pepper before serving,

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  • Red and yellow tomatoes in our veg boxes

    Posted on July 30th, 2015 charlotte No comments

    Standard box members also have the first of this season’s aubergines and green peppers.

    aubergines-tomatoes-camelcsa-180714In all our boxes this week:-
    *tomatoes
    *broad beans
    *parsley
    *cucumber
    *new potatoes
    *courgettes (Mark Norman, Bodmin)
    *French beans (yellow or purple) OR peas OR mangetout
    rosemary sprig (Janet Hulme, Wadebridge)

    Standard boxes also have: –
    extra new potatoes
    *green pepper
    *aubergine
    *spinach OR calabrese

    * = grown to organic principles

    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these delicious side dishes on our recipe page –
    Lemon cashew parsley dip
    Cucumber raita

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