Camel Community Supported Agriculture

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  • Beetroot and spring onions in our veg boxes

    Posted on October 31st, 2014 charlotte No comments
    We’ve got new crops of beetroot and spring onions from the polytunnels in our boxes this week. Have you carved the pumpkins in last week’s boxes ahead of Halloween? There weren’t any to be had for love or money in nearby Wadebridge today!
    All boxes have:
    freshly-picked-beetroot-camel csa 04-09-09*beetroot (see recipe ideas below)
    *spring onions
    *kale
    *leeks
    *chillies
    *parsnips (Mark Norman, Bodmin)

    Standard boxes also have:
    Extra potatoes
    *salad bag (rocket, mixed lettuce, golden mustard)
    *carrots
    *cauliflower (Restharrow Farm, Trebetherick)

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

     

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  • Seasonal local food recipe No.248 – Mauritian pumpkin curry

    Posted on October 27th, 2014 Janet No comments

    The Guardian Cook supplement had the 10 best pumpkin recipes this weekend.  I am going to try this delicious-sounding curry from Ivor Peters at urbanrajah.com.

    Serves 4 10 best Mauritian Pumpkin Curry
    Preparation and cooking time: 40-45 minutes

    Ingredients
    3 tbsp vegetable oil
    1 onion
    2 garlic cloves, grated
    3cm of fresh ginger, grated
    2 green finger chillies, sliced lengthways
    1kg pumpkin, diced
    ½ tsp salt
    A dash of sugar
    200ml water
    1 tsp ground coriander
    12 fresh curry leaves
    2 sprigs thyme

    Method
    In a large, lidded pan, heat the oil over a medium heat, fry the onion until blonde, tip in the garlic, ginger and chillies until they sizzle a little, browning at the edges.

    Add the pumpkin chunks, season with salt, a touch of sugar and add the water. Cover and cook for 15 minutes until the pumpkin flesh has yielded.

    Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.

    Eat with rice or a flatbread such as faratha or chapatti.

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  • Pumpkins in our veg boxes this week

    Posted on October 25th, 2014 Janet No comments

    This week all Camel CSAs boxes have: Pumpkin
    *Pumpkins
    *Swiss chard
    *Carrots
    *Radishes
    *Raddichio
    *Onions (Mark Norman, Bodmin)
    Potatoes (Burlerrow)

    Standard boxes also have:
    *Tomatoes
    *Mixed salad leaves
    *Celery (Mark Norman, Bodmin)
    Extra potatoes

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

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  • Seasonal local food recipe No.247 – Neela’s aubergine and potato

    Posted on October 18th, 2014 Janet No comments

    This recipe is taken from Madhur Jaffrey’s Eastern Vegetarian Cooking.  It is a tasty side dish for a curry.

    Serves 2-4aubergines-camelcsa-020911
    Preparation and cooking time: 20-30 minutes

    Ingredients
    4 tbs vegetable oil
    1/2 tsp whole black mustard seeds
    140g peeled, diced potatoes (1.5 cm cubes)
    115g diced aubergine (1.5 cm cubes)
    1 1/2 tsp ground coriander seeds
    1 tsp ground cumin seeds
    1/4 tsp ground turmeric
    1/8 – 1/4 tsp cayenne pepper
    1/2 tsp salt
    1 tbs fresh green coriander (optional)

    Method
    Heat the oil in a frying pan over a medium heat.  When hot, put in the mustard seeds.  As soon as the mustard seeds begin to pop put in the potatoes and aubergine.  Stir once then put in the rest ot the ingredients, apart from the fresh coriander, stir and fry for one minute.  Add 3 tbs water, cover and turn the heat to low and simmer gently for 10 – 15 minutes or until the potatoes are tender, stirring every now and then.  If the vegetables seem to catch at the bottom of the pan, add another tablespoon of water.  Serve garnished with the fresh coriander, finely chopped.

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  • Turnips in our veg boxes this week

    Posted on October 17th, 2014 Janet No comments

    This week all Camel CSAs boxes have:
    *Peppers or aubergineturnips-camel csa
    *Red Russian kale
    *Turnips
    *Salad leaves
    *Onions
    *Garlic
    *Chillies
    Potatoes (Burlerrow)

    Standard boxes also have:
    Extra potatoes
    *Tomatoes
    *Parsley
    Cauliflower (Restharrow)

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

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  • Seasonal local food recipes No.246 – Crusty apple pudding

    Posted on October 12th, 2014 Janet No comments

    This is an old family recipe – much loved and much used, I think it probably came off the side of a porage oats box many years ago.

    Serves 4apples-Lord-Hindlipp-camelcsa-100909
    Preparation time: 15-20 mins
    Cooking time: 30-40 mins

    Ingredients
    100g porage oats
    100g butter
    75g sugar
    4 medium apples, peeled and thinly sliced
    for decoration:
    1 apple, peeled, cored and quartered
    golden syrup

    Method
    Melt the butter and sugar then mix in the oats.  Fill a greased 2 litre baking dish with alternate layers of sliced apple and oat mixture, finishing with a layer of oats.  Thinly slice the apple quarters and arrange on top of the dish and glaze with the golden syrup.  Bake in the oven Gas Mark 4/180°C for 30-40 minutes until golden brown.  Serve with pouring cream or custard.

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  • Apples in our veg boxes this week

    Posted on October 11th, 2014 Janet No comments

    This week all Camel CSAs boxes have:chillies-camelcsa-290912
    *Tomatoes
    *Kale
    *Swiss chard
    *Chillies
    *Parsley
    *Dessert apples (West End, St Mabyn)
    Potaoes (Burlerrow Farm)

    Standard boxes also have:
    Extra potatoes
    *Cucumber
    *Peppers
    *Radishes

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

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  • Seasonal local food recipes No.245 – Jamie’s humble home-cooked beans

    Posted on October 3rd, 2014 Janet No comments

    I have been waiting for fresh borlotti beans to try this recipe again!  If you don’t have fresh beans use 300g dried borlotti beans soaked for at least 12 hours.

    Serves: 4borlotti-beans-camel csa
    Cooking and preparation time: 1 hour

    Ingredients
    Fresh borlotti beans (podded)
    3 cloves garlic unpeeled
    a few sprigs fresh thyme
    a sprig fresh rosemary
    3 bay leaves
    1 stick celery, trimmed
    1 small potato, peeled and halved
    2 cherry tomatoes
    extra virgin olive oil
    red wine vinegar
    a small handful of fresh flat-leaf parsley
    4 slices sourdough bread

    Method
    Place the beans in a deep pan and cover them with cold water.  Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.  Place the beans on the heat and slowly bring to the boil.  Cover with a lid and simmer very gently for about 45 minutes or until the beans are soft and cooked nicely.  When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot.  remove the garlic, herbs, celery, potato and tomatoes from the beans.  Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.  Put the garlic, tomatoes and potato on to a plate, mash them with a fork and stir back into the beans.  Season well with salt and pepper and pour in three generous glugs of extra virgin olive oil and a few splashes of vinegar.  Stir in the parsley and serve on some toasted sourdough bread.

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  • Fresh borlotti beans in our veg boxes this week

    Posted on October 2nd, 2014 Janet No comments

    This week all Camel CSA’s boxes have:salad leaves-camel csa
    *Tomatoes
    *Borlotti beans
    *Mixed salad leaves
    *Onions
    *Celery (Mark Norman, Bodmin)
    *Parsnips (Mark Norman)
    Potatoes (Burlerrow)

    Standard boxes also contain:
    *Cucumbers
    *Aubergines
    *Radish
    Extra potatoes

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

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  • Seasonal local food recipe No.244 – Hugh’s roasted tomato sauce

    Posted on September 28th, 2014 Janet No comments

    This is a brilliant way to use up a surplus of tomatoes.  Once made it can be frozen for later use as a pizza topping or with pasta.  It is from Hugh Fearnley-Whittingstall’s Veg every day.

    Makes about 500ml
    Cooking/preparation time: 1-1hour 15 minutestomatoes-camel csa 21-08-09

    Ingredients
    1.5-2 Kg ripe tomatoes, larger ones halved
    3 garlic cloves, finely chopped
    a few sprigs of thyme
    A couple of sprigs marjoram (optional)
    2 tbs rapeseed or olive oil
    sea salt and freshly ground black pepper

    Method
    Preheat the oven to 180°C/Gas mark 4.  Lay the tomatoes, cut side up if halved, on a baking tray.  Scatter over the garlic and herbs and trickle over the oil.  Season with salt and pepper.  Put the tomatoes in the oven for about an hour until the tomatoes are completely soft and pulpy and starting to crinkle and caramelise on top.  Leave to cool then tip them into a sieve and rub through with a wooden spoon.  Your tomato sauce is now ready to use.

     

     

     

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