Camel Community Supported Agriculture

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  • Golden tomatoes in this week’s Cornish veg boxes

    Posted on August 20th, 2016 charlotte No comments
    In all the boxes: –
    golden-tomatoes-camelcsa-0816*tomatoes – yellow and red
    *Swiss / rainbow chard

    *onions
    *mixed lettuce and rocket bag
    potatoes ‘Wilja’ (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    calabrese (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *broad beans OR French beans
    *cucumbers
    *radishes

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

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  • Seasonal local food recipe No.332 – Roasted and stuffed Golden Nugget squash

    Posted on August 15th, 2016 charlotte No comments

    The compact Golden Nugget squashes in our veg boxes this week are delicious cut in half, seasoned and roasted. You can enjoy them just as they are as a simple accompaniment to grilled chicken or sausages. The roasted halves are transformed into a more substantial main dish if you fill them with stuffing and roast for a further 15 minutes.

    golden-nugget-squash-camelcsa-150816Serves: 4

    Preparation time: 20 minutes
    Cooking time: 45 minutes – 1 hour

    Ingredients
    2 Golden Nugget squash, cut in half lengthwise
    50g butter
    salt and black pepper
    1/2 tsp ground nutmeg or cinnamon

    Method
    Scrub the squashes clean, then cut in half lengthwise. Remove the seeds and soft fibres and score the flesh with a sharp knife to ensure the heat gets to the inside. Dot the cavity with butter and season with salt, black pepper and the cinnamon or nutmeg.

    Place the squash halves cut sides upwards in an ovenproof dish. Bake in an oven preheated to 200C/Gas 6 for 45 minutes until the flesh feels tender when pierced with a knife.


    For the stuffing:
    There are lots of easy ways to stuff squash once you’ve roasted them, depending on what ingredients you’ve got to hand. If you intend to stuff them, omit the nutmeg or cinnamon at the initial roasting stage.

    Nigel Slater suggests a spicy caramelised onion filling.

    Hugh Fearnley-Whittingstall recommends a blue cheese and walnuts or Gruyere cheese and crispy bacon filling.

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  • Gorgeous Golden Nugget squash in our veg boxes

    Posted on August 13th, 2016 charlotte No comments

    We all have Golden Nugget squash in our boxes this week. This fast-maturing variety with its deep orange skin and bright golden flesh is ready to cook and eat only 12 weeks after planting. It’s about the size of a grapefruit. Cut in half then roasted, it’s just the right size for a single serving.

    In all the boxes: –
    golden-nugget-squash-bridget-camelcsa-120816*Golden Nugget squashes
    *tomatoes – yellow or red
    *broad beans OR 
    French beans OR peas
    *basil – green and purple
    *cucumbers
    potatoes (Restharrow Farm, Trebetherick)

    Standard boxes also have:-
    extra potatoes
    *courgettes (Mark Norman, Bodmin)
    *Swiss chard
    cauliflower (Restharrow)

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

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  • Seasonal local food recipe No.331 – Flora’s famous courgette cake

    Posted on August 7th, 2016 charlotte No comments

    This luscious teatime treat was recommended by a friend on our Facebook page in a conversation about courgette olive oil bread. It comes from Nigella Lawson’s classic How to be a Domestic Goddess, and is reproduced here thanks to Irish community gardening guru Dee Sewell of Greenside Up.

    Courgette-Cake-with-Lemon-Lime-Curd-Pistachio-876x1024Preparation: 30 minutes
    Cooking time: 30 minutes

    Serves: 8

    Ingredients
    60g sultanas, optional
    250g courgettes (2-3), weighed before grating
    2 large free range eggs
    125ml organic rapeseed oil
    150g caster sugar, sieved
    225g self-raising flour
    half teaspoon bicarbonate of soda
    half teaspoon baking powder

    lime curd for filling (buy in shop or make your own)
    2 x 21cm sandwich tins, greased and lined

    Method
    If you’re using sultanas, put them in a bowl and cover with warm water to plump them up.

    Wipe the courgettes with kitchen towel (don’t peel them), then grate.  The coarse side of an ordinary grater is best as anything finer or smaller can make them mushy).  When the courgettes are grated turn them into a sieve over the sink to remove excess water.

    Put the eggs, oil and sugar in a bowl and beat until creamy.  Sieve in the flour, bicarb and baking powder and continue to beat until well combined.  Now stir in the grated courgette and add the drained sultanas.

    Equally pour the mixture into the tins and bake for 30 minutes until slightly browned and firm to the touch.  While they’re in the oven, make the icing. When baked, leave the cake in the tins on a rack for 5-10 mins then turn out and allow them to cool. Fill with lime curd and ice the top.

    Lime and pistachio icing:
    200g cream cheese
    100g icing sugar, sieved
    juice of 1 lime, or more to taste
    2-3 tablespoons chopped pistachio nuts

    Beat the cream cheese in a bowl until smooth, add the icing sugar, beating well to combine, then stir in the lime juice to taste. Sprinkle the pistachio nuts over the top.

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  • Red and yellow tomatoes in Camel CSA’s veg boxes

    Posted on August 6th, 2016 charlotte No comments
    vegbox-contents-camelcsa-050716In our boxes this week: –
    *tomatoes – yellow or red
    *yellow 
    French beans OR peas in the pod
    *parsley
    *onions
    *courgettes (Mark Norman, Bodmin)
    calabrese (Restharrow Farm, Trebetherick)
    potatoes (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *cucumbers
    tomatoes-camelcsa-050716*radishes
    *cavelo nero OR cauliflower

    * = grown to organic principles

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

    Try these dishes on Camel CSA’s recipes page: –
    Chicken with lemon, and chilli broccoli
    Chargrilled broccoli with chilli and garlic

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  • Golden nugget squashes enjoying a drop of welcome rain

    Posted on August 3rd, 2016 charlotte No comments

    golden-nugget-squashes-camelcsa-0716golden-nugget-squash-camelcsa-0716

     

     

     

     

     

     

     

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  • Seasonal local food recipe No.330 – Zucchini (courgette) olive oil bread

    Posted on August 1st, 2016 charlotte No comments

    I fed this classic American loaf cake surreptitiously to a courgette-hating 11-year-old who gobbled it down and asked for a second slice. It really is delicious and ideal for summer outdoor eating.

    This version from Claire Ptak of Violet Bakery in east London uses cardamom and ginger root, others prefer nutmeg and cinnamon.

    It’s worth noting that our veg box courgettes don’t need salting to leach out the excess liquid, as they’re small and freshly picked. If you buy your vegetables from a supermarket though, beware.

    Makes 1 900g loaf

    Preparation time: 20 minutes (longer if you salt the grated courgettes)
    Cooking time: 50 minutes
    zucchini-courgette-oliveoil-bread-camelcsa-010816
    Ingredients
    500g courgettes, grated
    [1 tsp salt]
    butter, for greasing
    280g wholemeal flour
    ½ tsp bicarbonate of soda
    ½ tsp baking powder
    ¼ tsp ground cardamom
    200g olive oil
    200g light brown sugar
    3 large eggs
    1 tbsp vanilla
    70g knob of ginger, peeled and grated (around 50g after peeling)

    Method
    [Grate the courgette and toss with the salt. Put in a colander over a bowl, and allow the liquid to leach from the courgettes for 3 hours, or overnight. You will lose around 150g in liquid.]

    Set the oven to 200C/400F/gas mark 6. Butter and line a 900g (2lb) loaf tin with parchment.

    Sift the flour, bicarbonate of soda, baking powder and cardamom together. In a separate bowl, whisk the oil, sugar, eggs, vanilla and ginger together. Add the drained courgette. Stir in the dry ingredients, mixing until just incorporated.

    Tip into the prepared loaf tin, and bake for around 50 minutes, or until the bread is golden and springs back to the touch.

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  • Succulent summer vegetables in our weekly boxes

    Posted on July 29th, 2016 charlotte No comments
    In our boxes this week: –
    courgette-camelcsa-030909*yellow French beans OR peas in the pod
    *cucumbers
    *Swiss/rainbow chard
    *mixed lettuce leaves – ‘Freckles’ / ‘Salad bowl’
    *courgettes – yellow and green (Mark Norman, Bodmin)
    beetroot bunch (Restharrow Farm, Trebetherick)
    potatoes (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *basil – green and purple
    *tomatoes – yellow or red
    *baby cauliflower / tenderstem broccoli

    * = grown to organic principles

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

    Try these vegetarian courgette and egg dishes on Camel CSA’s recipes page: –
    Pasta and zucchini (courgettes) alla carbonara
    Courgette frittata

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  • Seasonal local food recipe No.329 – Chard, olive and mozzarella pizza

    Posted on July 17th, 2016 Janet No comments

    My husband in his quest to create the perfect sourdough pizza adapted a recipe from London pizzeria Franco Manca‘s book Artisan Pizza To Make Perfectly At Home.  They use wild broccoli or friarelli, but Frank used chard from this week’s veg box.  Choose your favourite pizza base (Frank makes a sourdough base from scratch but you might prefer to buy one!) and then cook the pizza as you would normally.

    Serves 4

    chard-pizza-camelcsa-190716Preparation time: 15 minutes
    Cooking time: 30 minutes

    Ingredients
    4 pizza bases
    200g chard leaves
    1 tbsp olive oil
    1 garlic clove, crushed
    1 red chilli, finely chopped
    sea salt

    For the tomato sauce:
    1 can plum tomatoes, ‘mashed’ by hand and ‘lumpy bits’ removed
    1 garlic clove, finely grated
    1 tbsp olive oil

    1 mozzarella cheese
    black olives
    basil leaves

    Method
    To make the tomato sauce, heat the oil in a pan, ad the grated garlic and fry gently for 2-3 minutes.  Add the tomatoes and cook until reduced by about 50%.  Remove from the heat and leave until needed.

    In another pan, heat the olive oil and fry the garlic and chilli over a medium heat.  Add the chard leaves, some salt and a drop of water and cover.  Cook for about 4 minutes.  Drain well and squeeze excess water from the leaves before using.

    Spread the tomato sauce over your pizza bases.  Lay some chard down on the pizzas and then top with mozzarella, olives and basil.  Cook the pizzas in your usual way.

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  • Hand-picked vegetables in Camel CSA’s weekly boxes

    Posted on July 16th, 2016 charlotte No comments

    harvesting-potatoes-camelcsa-140716In all the boxes this week:-
    *potatoes
    *beetroot
    *cucumbers
    *French beans – yellow
    *rainbow chard
    *mixed lettuce leaves – ‘Freckles’ and oak leaf
    calabrese (Restharrow Farm, Trebetherick)

    Standard boxes also have:-
    extra new potatoes
    *basil – green and purplepicking-lettuce-leaves-camelcsa-140716
    *blackcurrants
    *courgettes (Mark Norman, Bodmin)

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

    Try our favourite roast beetroot recipes on Camel CSA’s recipes page: –
    Baked beetroot with balsamic vinegar
    Roast beetroot with balsamic, rosemary and garlic

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