Camel Community Supported Agriculture

We're growing our own food!
Home icon RSS icon
  • Broad beans and more in Camel CSA’s weekly veg boxes

    Posted on July 25th, 2014 charlotte No comments

    Another unbeatable selection in our vegetable boxes: -
    broadbeans-camelcsa-060614

    Small boxes have: -
    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-camelcsabroad-beans-in-pod-camelcsa* small aubergine
    small salad bag (Camel CSA)
    French beans (Camel CSA)
    courgettes (Mark Norman)

    = grown to organic principles

    Be Sociable, Share!
  • 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

    Be Sociable, Share!
  • 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.

    Be Sociable, Share!
  • New season aubergines and tomatoes in our veg boxes

    Posted on July 19th, 2014 charlotte No comments

    aubergines-tomatoes-camelcsa-180714Yummylicious! This week in Camel CSA’s vegetable boxes: -
    * aubergine or tomatoes (Camel CSA)
    * cucumbers (Camel CSA)
    blackcurrants (Camel CSA)
    carrots (Camel CSA)
    potatoes (Camel CSA)
    shiitake mushrooms (Mark Malcolmson, St Kew)
    broad beans (Mark Norman, Bodmin)
    Standard boxes also have: -
    extra potatoes
    French beans (Camel CSA)
    parsley (Camel CSA)
    mixed salad bag (Camel CSA)

    = grown to organic principles

    Be Sociable, Share!
  • Fresh basil in Camel CSA’s veg boxes

    Posted on July 10th, 2014 charlotte No comments
    We’re at the Rock Oyster Festival on Saturday. Do come and visit our stall at the Farmers Market. You’ll get the chance to win one of our lovely vegetable boxes.
    basil-harvesting-camel-csa-090813This week all boxes have : -
    * basil (Camel CSA)
    * cucumbers (Camel CSA)
    gooseberries or blackcurrants (Camel CSA)
    chard or spinach (Camel CSA)
    potatoes (Camel CSA)
    shiitake mushrooms (Mark Malcolmson, St Kew)
    * peas or broad beans (Mark Norman, Bodmin)
    Standard boxes also have: -
    * extra potatoes
    * French beans (Camel CSA)
    * carrots (Camel CSA)
    *
    mixed salad bag (Camel CSA)
    * = grown to organic principles
    Be Sociable, Share!
  • Seasonal local food recipe No.235 – My Mum’s gooseberry fool

    Posted on July 5th, 2014 Janet No comments

    A simple summer pudding and my Mum’s addition of yoghurt makes it a little less rich.

    Serves: 2-3gooseberries-camel csa-170611
    Preparation time: 20-30 minutes

    Ingredients
    250g gooseberries, topped and tailed
    sugar to taste
    150 ml double cream
    150 ml greek style yoghurt

     

    Method
    Stew the gooseberries until soft with a little sugar and leave to cool.  If like me you don’t like the seeds you can sieve them to get a puree, in which case there is no need to top and tail before stewing.  Mix the cooked gooseberries with the yoghurt.  Whip the cream until you reach the soft peak stage and fold into the gooseberry and yoghurt mix.  Taste and add more sugar if required.  Serve with shortbread biscuits.

    Be Sociable, Share!
  • Beautiful cucumbers and gooseberries in our veg boxes

    Posted on July 3rd, 2014 charlotte No comments

    The cucumbers are doing brilliantly. Special thanks to Camel CSA member Rosemary Neal for the gooseberries from her garden.

    All boxes have: -
    cucumbers-camelcsa-190614* cucumbers (Camel CSA)
    * radishes (Camel CSA)
    * spring greens (Camel CSA)
    *
    potatoes ‘Rocket’ (Camel CSA)
    * gooseberries (Rosemary Neal, Chapel Amble)
    * courgettes (Mark Norman, Bodmin)
    * shiitake mushrooms (Mark Malcolmson, St Kew)

    Standard boxes also have: -
    * extra potatoes
    * turnips (Camel CSA)
    * parsley (Camel CSA)
    * French beans (Camel CSA)

    * = grown to organic principles

    Be Sociable, Share!
  • Seasonal local food recipe No.234 – River Cafe’s Grated zucchini

    Posted on June 30th, 2014 charlotte No comments

    A really simple way of preparing courgettes as a side dish. It’s from the classic Italian collection of recipes in River Cafe Cook Book Easy. Quite frankly, it doesn’t make much difference if you omit the standing time.
    courgette-camel csa-260610
    Serves: 4
    Preparation/cooking time: 15 minutes  (+30 mins standing time)

    Ingredients
    1kg courgettes
    ½ a nutmeg, grated
    2 tbs parsley leaves, finely chopped
    1 garlic clove, finely chopped
    2 tbs extra virgin oil
    Salt and pepper

    Method
    Wash the courgettes, dry, then grate them on the large holes of a cheese grater. Place in a colander, spread out and sprinkle with salt.

    Leave for half an hour to release water, then wrap in a clean towel and wring out the water. Heat the olive oil in a thick-bottomed pan, add the courgettes, nutmeg and garlic, and season. Cover and cook on a medium heat for three minutes. Add the parsley and stir to combine. Drizzle with olive oil and serve.

    Be Sociable, Share!
  • Home-grown shiitake mushrooms in our veg boxes

    Posted on June 27th, 2014 charlotte No comments

    We all have shiitake mushrooms cultivated in his shed by Mark Malcolmson, Camel CSA’s vice-chair. We also have lots of basil and cucumbers, which love these warm, sunny and moist weather conditions. Gooseberries are not in the boxes after all. They’ll be ripe and ready next week instead.

    All boxes have:
    shiitake-mushrooms-camelcsa-250614.JPG* shiitake mushrooms (Mark Malcolmson, St Kew)
    * bunched carrots (Camel CSA)
    mangetout or French beans or peas in pods (Camel CSA)
    * basil (Camel CSA)
    * potatoes (Camel CSA)
    * courgettes (Mark Norman, Bodmin)
    * cucumbers (Camel CSA)

    Standard boxes also have:
    extra potatoes
    * spinach (Camel CSA)
    cauliflower (Camel CSA)
    * salad bag (Camel CSA)

    *
    = grown to organic principles
    ** = mixed lettuce, baby leaf beet
    Be Sociable, Share!
  • Seasonal local food recipe No.232 – Frank’s mangetout and shitake mushroom stir-fry

    Posted on June 22nd, 2014 Janet No comments

    My husband knocked up this tasty stir-fry with some of the veg box contents and served it with fried noodles and beansprouts.

    Serves 2mangetout-peas-camelcsa-080612

    Preparation time: 15 minutes
    Cooking time:10 minutes

    Ingredients
    250g mangetout, trimmed
    150g shitake mushrooms, sliced
    1 onion, thinly sliced
    1 tbs vegetable oil
    4 cloves garlic, finely chopped
    1 tbs fresh ginger, shredded
    1 tbs oyster sauce
    2 tbs water

    Method
    Heat a wok over a high heat and add the oil.  When the oil is smoking add the onion, mushrooms and mangetout and stir fry for 3 minutes.  Turn the heat to medium and add the garlic and ginger then stir fry for a further 30 seconds, taking care not to burn the garlic or ginger.  Stir in the oyster sauce and water and cook for 2-3 minutes.  Serve with noodles or rice.

    Be Sociable, Share!