Camel Community Supported Agriculture

We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.292 – Hugh’s Porotos granados

    Posted on September 4th, 2015 Janet No comments

    If you can’t eat corn off the cob you could try cutting the kernels off the cob and putting them in this hearty soup.  The recipe can be found in Veg every day by Hugh Fearnley-Whittingstall.

    Serves 6

    sweetcorn-camel csaPreparation time: 30 minutes
    Cooking time: 1 hour 45 minutes if using dried beans

    Ingredients
    2 Tbsp rapeseed or olive oil
    1 medium onion, chopped
    2 garlic cloves, finely chopped
    1 tsp sweet smoked paprika
    a handful of fresh oregano or marjoram, chopped
    100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight or 400g tin beans, drained and rinsed
    1 litre vegetable stock
    1 bay leaf
    750g squash, such as butternut or onion, peeled, deseeded and cut into 2cm chunks
    200g French beans, trimmed and cut into 2cm pieces
    Kernels cut from 2 cobs corn
    sea salt and freshly ground black pepper

    Method
    Heat the oil in a large saucepan over a medium heat.  Add the onion and garlic and sauté gently for about 10 minutes.  Add the paprika and 1 Tbsp of the oregano.  Cook for another minute.  If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf.  Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour).  Add the squash, stir well and simmer for 10-15 minutes until the squash is just tender.  If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10-15 minutes.  Then add the French beans and corn kernels and simmer for a further 5 minutes.  To finish, season well with sea salt and freshly ground pepper.  Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

    Be Sociable, Share!
  • Newly-harvested onions and sweetcorn in Camel CSA’s veg boxes

    Posted on September 4th, 2015 charlotte No comments

    Our boxes are bursting with veg this week. We’re enjoying the first of our bumper crop of juicy onions and sharing out 100 corn cobs produced by Mark Norman on his sunny smallholding near Bodmin.

    harvesting-onions-camelccsa-0815In all our boxes this week:
    *onions
    *French beans or mangetout peas
    *tomatoes
    *calabrese
    *cucumbers
    *sweetcorn (Mark Norman, Bodmin)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad bag
    Sweetcorn polytunnel*basil
    *bunched carrots

    * = 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 –
    French beans with feta, walnuts and mint
    Braised sweetcorn with lime and chilli 

    Be Sociable, Share!
  • 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.

    Be Sociable, Share!
  • 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.

    summer-veg-camelcsa-0815In 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

    Be Sociable, Share!
  • 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.

    Be Sociable, Share!
  • 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

    Be Sociable, Share!
  • 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.

    Be Sociable, Share!
  • 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

    Be Sociable, Share!
  • 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.

    Be Sociable, Share!
  • 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

    Be Sociable, Share!