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  • Seasonal local food recipe No.272 – Wild garlic risotto

    Posted on April 18th, 2015 Janet No comments

    I can’t remember where I got the original recipe for wild garlic risotto but I have been making it for a few years when I remember to forage wild garlic.

    Serves 3wpid-dsc_1643.jpg

    Preparation time: 5 minutes
    Cooking time: 30 minutes

    Ingredients
    30 g butter
    1 Tbsp olive oil
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    250 g Arborio rice
    splash white wine
    1 l chicken or vegetable stock
    large handful wild garlic leaves, roughly chopped
    50 g Parmesan cheese, grated

    Method
    Heat the half the butter and the oil in a heavy saucepan and cook the onion and garlic slowly for about 10 minutes.  Add the rice and stir to coat the rice in the garlic and onion mixture.  Add the wine, turn up the heat and stir until the wine has been absorbed.  Add stock until the rice is just covered and turn down the heat so that the rice is at a simmer.  Keep adding stock as it is absorbed.  After about 10 minutes add the wild garlic leaves and stir into the rice.  Once the rice is just cooked but still has some bite, add the rest of the butter and the cheese.  Season to taste and serve.

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  • Freshly picked wild garlic leaves in our boxes this week.

    Posted on April 18th, 2015 Janet No comments

    We’re fortunate to have freshly picked wild garlic leaves in our boxes this week thanks to Bridget and Charlotte’s foraging skills.  We’ve also got the first of the rhubarb with plenty more to come.

    In all the boxes this week:DSC_1641

    *Swiss chard/spinach
    wild garlic leaves (foraged locally)
    *rhubarb (CSA/Mark Norman)
    *leeks (Mark Norman, Bodmin)
    onions (Restharrow Farm, Trebetherick)
    Jerusalem artichokes (Restharrow)
    potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    extra potatoes
    *mixed salad bag
    *spring greens
    *parsley

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

    This week’s recommended recipes from our website archive:
    http://camel-csa.org.uk/2012/07/06/seasonal-local-food-recipe-no-152-wet-garlic-salad/

    http://camel-csa.org.uk/2013/05/03/seasonal-local-recipe-no-185-wild-garlic-pesto/

     

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  • Seasonal local food recipe No.271 – Cauliflower rice

    Posted on April 12th, 2015 Janet No comments

    Cauliflower rice or couscous is in vogue at the moment as a low carb alternative.  Charlotte, the CSA publicity officer, was planning to have this with a chilli last night.  Recipe from BBC Good Food.

    Serves 4cauliflower-camelcsa-160312

    Preparation time: 3 minutes
    Cooking time: 7 minutes

    Ingredients
    1 medium cauliflower
    Good handful coriander leaves, chopped
    Cumin seeds, toasted (optional)

    Method
    Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice.  Tip into a heatproof bowl, cover with clingfilm, then pierce and microwave for 7 minutes on high – there is no need to add any water.  Stir in the coriander.  For spicier rice, add some toasted cumin seeds.

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  • Cauliflowers and kale in our veg boxes this week.

    Posted on April 11th, 2015 Janet No comments

    Our early spring crops are growing well and it’s only a matter of time until we have rhubarb, broad beans and asparagus in our veg boxes.

    In the meantime we’re doing our best to fill the boxes with as much variety as possible as the ‘hungry gap’ begins to bite.  This is when UK-grown seasonal veg become quite thin on the ground as last year’s crops run out – on the field and in storage – and we wait for the new spring-sown crops to mature.

    Ired-russian -kale-picking-camel csa-0315n all the boxes this week:

    *Swiss chard
    *Red Russian kale
    Cauliflower (Restharrow Farm, Trebetherick)
    Leeks (Restharrow)
    Beetroot (Restharrow) – small only
    Red onions (Restharrow)
    Potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:

    Extra potatoes
    *Mixed salad bag
    *Purple sprouting broccoli
    *cabbage or spring greens
    Green tomato chutney

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

    This week’s recommended recipes from our website archive:
    Trouchia (chard omelette)     Swiss chard fritters

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  • It’s time to… get all those spring growing jobs done

    Posted on April 11th, 2015 charlotte No comments

    todo-list-camelcsa-010415done-list-camelcsa-010415

     

     

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  • It’s time to plant potatoes… the traditional way

    Posted on April 9th, 2015 charlotte No comments

    planting-potatoes2-camelcsa-060415

    planting-potatoes1-camelcsa-060415

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  • Children hunt for Easter eggs among Camel CSA’s veg

    Posted on April 8th, 2015 charlotte No comments

    easter-egg-hunt2-camelcsa-030415

    easter-egg-hunt1-camelcsa-030415

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  • Seasonal local food recipe No.270 – Orecchiette with peas and chard

    Posted on April 5th, 2015 Janet No comments

    This recipe is from Leon’s Fast Vegetarian which my son very kindly bought me for my birthday last year because he thought it might give me inspiration for the weekly recipe.  I will be using some of the chard from our box this week to make it.

    Serves 4swiss-chard-camelcsa-310709

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

    Ingredients
    150 ml white wine
    2 cloves garlic, crushed
    2 red chillies, deseeded and chopped
    300g peas (frozen are fine)
    150 ml water
    100g chard, washed
    salt and freshly ground black pepper
    440g orecchiette
    2 Tbs flat leaf parsley, chopped
    extra virgin olive oil for drizzling

    Method
    Put the wine, garlic and chilli into a large pan and bring to the boil, then reduce the heat and simmer until the volume has reduced by half.  Add the peas to the pan with the water and simmer for 2 minutes.  Next add the chard and stir quickly to wilt, then remove from the heat.  Remove half the pea/chard mix from the pan and blitz in a blender or food processor, then return it to the pan, stir and season well.  Bring a large pan of salted water to the boil.  Add the pasta and cook for about 10-12 minutes (or according to the instructions on the packet), then drain.  Toss the pasta with the sauce, add the parsley and mix well.  Season and serve drizzled with good olive oil.

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  • More radishes and plenty of chard in the veg boxes

    Posted on April 2nd, 2015 charlotte No comments

    Everyone is getting extra shares of chard and spinach at the moment as we experience a glut of this delicious and versatile green vegetable. The increased warmth and light is bringing on other over-wintered crops like mixed salad leaves and parsley as well as the early sowings of radishes and spring onions.

    radishes-camel csa-0315In all the boxes this week:

    * radishes
    * Swiss chard
    * turnips
    white or purple sprouting broccoli
    (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    cauliflower (Restharrow)
    potatoes 'Wilja'(Burlerrow Farm, St Mabyn)

    Standard boxes also have:

    extra potatoes
    * parsley
    * mixed salad bag
    red cabbage (Restharrow)

    chard-camel csa-0315* = grown to organic principles. All produce grown by Camel CSA unless otherwise stated

    Please ensure you wash all vegetables carefully

    This week’s recommended recipes from our website archive:

    Maharashtrian radish salad    
    Warm halloumi with radish, apple and pecan salad
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  • It’s time to… plant onion sets

    Posted on April 1st, 2015 charlotte No comments

    Four 30-metre beds planted up so far – that’s more than 5,000 onions! Many thanks to volunteers Chloe, Charlotte, Chris, Honey, Joe, Mark N, Mike and Stuart.

    onion-planting-family-camelcsa-0315

    onion-planting-camel csa-0315

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