Camel Community Supported Agriculture

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  • Camel CSA’s homemade chutney in our bumper Christmas boxes

    Posted on December 18th, 2014 charlotte No comments
    Happy Christmas to our veg box members. We all have a beautiful selection of vegetables to see us through the festive season as well as  a jar of our own chutney plus some Cornish honey from Chris Tamblyn in Helland. Happy eating everyone!
    green-tomato-chutney-jar-camelcsa-1214

     

    All boxes have:-
    *green tomato chutney 
    *Crown Prince squash
    *spring onions
    *parsley
    *Red Russian kale
    *mixed salad leaves
    carrots (Restharrow Farm, Trebetherick)
    sprout stalk (Restharrow)
    cauliflower (Restharrow)
    leeks (Restharrow)
    Cornish honey (Chris Tamblyn, Helland)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    christmas tree-camel csaExtra potatoes
    *Swiss chard
    red cabbage (Restharrow)
    beetroot (Restharrow)
    kohl rabi (Restharrow)

     

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

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  • Seasonal local food recipe No.255 – Nigel’s celeriac and potato cake

    Posted on December 15th, 2014 Janet No comments

    This side dish from Nigel Slater’s classic Real Good Food. It’s delicious served with roast meat but can also be served as a main course on its own.

    Serves: 4 as a side dish

    celeriac-camelcsa-1214Preparation time: 20 minutes
    Cooking time: 1 hour 30 minutes

    Ingredients
    500g waxy potatoes, peeled
    a medium-sized celeriac, peeled
    90 g butter
    4 cloves garlic, peeled and thinly sliced
    2 heaped tablespoons Dijon mustard
    a level teaspoon of thyme leaves
    60ml vegetable stock
    a handful of dill leaves

    Method
    Slice the potato and celeriac so thinly you can see through them.  Mix them together and soak in cold water. Melt the butter in a metal-handled, deep frying pan (one that can go in the oven) and when it starts to bubble add the garlic and cook slowly for five minutes, till it is soft and has perfumed the butter.  Take off the heat and stir in the mustard, thyme leaves and a grinding of salt and pepper.

    Drain the potatoes and celeriac and dry them on kitchen paper.  Toss them in the mustard butter so that they are wet all over, then loosely flatten them and pour in the stock.

    Cover with a circle of greaseproof paper, then bake in an oven preheated to 190°C/Gas mark 5 for an hour and ten minutes, until tender to the point of a knife.  Remove the greaseproof, turn up the heat to 220°C/Gas mark 7 and bake for a further ten minutes, until coloured and lightly crisp on top.  Tear the dill up a bit and scatter it over the top and into the juices.

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  • Celeriac in Camel CSA’s veg boxes

    Posted on December 11th, 2014 charlotte No comments
    We all have a celeriac root in our weekly boxes together with a lovely variety of top-quality winter vegetables. Standard boxes can also look forward to butternut squash and a Brussels sprout top.
    All this week’s boxes have: -
    celeriac-camelcsa*celeriac (Mark Norman, Bodmin)
    *leeks
    *swede
    *chillies
    *kale ((Restharrow Farm, Trebetherick)
    *carrots (Camel CSA/Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *butternut squash
    red cabbage (Restharrow)
    Brussels sprout tops (Restharrow)

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

     

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  • Seasonal local food recipe No.254 – Hugh’s cauliflower pakoras with tamarind raita

    Posted on December 7th, 2014 Janet No comments

    My husband made these delicious morsels for tea last night, he used pomegranate molasses instead of tamarind paste in the raita and it was delicious. They’re from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day.

    Serves 6-8cauliflower-camelcsa-160312

    Preparation time: 30 mins
    Cooking time: 20 mins

    Ingredients
    1 medium cauliflower (about 800g), trimmed
    sunflower oil, for frying
    For the batter:
    150g gram (chickpea) flour
    1/2 tsp baking powder
    2 tsps ground cumin
    2 tsps ground coriander
    1/2 tsp ground turmeric
    a good shake of cayenne pepper
    1/2 tsp fine sea salt

    For the tamarind raita
    6 heaped tbs plain yoghurt
    A large handful coriander, chopped
    2 tsps tamarind paste or mango chutney
    sea salt and freshly ground black pepper

    Method
    For the raita, mix all the ingredients together, seasoning with salt and pepper to taste.  Set aside.
    Cut the cauliflower into small florets, no more that 2 cm across in any direction, discarding nearly all the stalk.
    For the batter, put the gram flour, baking powder, ground spices and salt into a large bowl.  Whisk to combine and get rid of any lumps.  Slowly whisk in 175 ml cold water, which should give you a smooth batter with a similar consistency to double cream.  Add a little more water if necessary – different brands of gram flour will vary in how much they absorb.

    Add the cauliflower florets to the batter and turn them, making sure they are all thoroughly coated.  Heat about 1 cm of oil in a heavy-based pan over a medium heat.  When the oil is hot enough to turn a cube of white bread light golden in 30-40 seconds, start cooking the pakoras, a few at a time so you don’t crowd the pan.

    Place spoonfuls of battered cauliflower – just a few florets per spoonful – into the hot oil.  Cook for about 2 minutes, until crisp and golden brown on the base, then turn over and cook for another minute or two.  drain the pakoras on kitchen paper, then serve piping hot with the raita for dipping.

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  • Fresh selection of winter veg in our boxes

    Posted on December 4th, 2014 charlotte No comments

    All this week’s boxes have: -
    kale-picking-camelcsa-1114*kale (see recipe ideas below)
    *carrots
    *beetroot
    *parsley
    *leeks
    cauliflower (Restharrow Farm, Trebetherick)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *turnips or swede
    *sprouting broccoli
    loose Brussels sprouts (Restharrow)

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

    This week’s recommended recipes from our website archive:
    Chinese-style kale       Dahl with kale

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  • Seasonal local food recipe No.253 – Nigel’s leek and taleggio risotto

    Posted on November 29th, 2014 Janet No comments

    I love risotto and its soothing texture.  If you can’t find taleggio, Camembert will do in its place. This recipe is from Nigel Slater’s Real Food.

    Serves: 2 generouslyleeks-trimmed-camelcsa-221010

    Preparation time: 10 mins
    Cooking time: 35-40 mins

    Ingredients
    50 g butter
    2 large leeks, chopped and rinsed
    2 large cloves of garlic, sliced
    1 tsp dried oregano
    225 g arborio rice
    900 ml hot vegetable stock
    225 g tallegio cheese, cut into thick slices

    Method
    Melt the butter in a shallow, heavy bottomed pan and add the leeks and garlic.  Cook over a moderate heat, stirring occasionally, until the leeks are soft (about 15-20 minutes).  Stir in the oregano and the rice.

    Pour in three ladles of hot stock and stir.  Leave to simmer gently, stirring regularly, until the stock has almost all been soaked up by the rice.  Add more stock and leave to cook once more, at a gentle pace, then add more when that too has gone.  It will stick if you forget to stir it.

    The rice should be plump and tender after about 18-20 minutes.  Taste it to see if it is done to your liking.  Stir in the cheese at the last minute – it will melt creamily.  Check for seasoning.

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  • Seasonal local food recipe No.252 – Jamie’s creamy butternut squash

    Posted on November 23rd, 2014 Janet No comments

    This dish can be served as a main dish or as a side with roast meat.

    Serves 4imagesCAI1KJGB

    Preparation time: 15 minutes
    Cooking time: 40 minutes

    Ingredients
    1 medium butternut squash, peeled
    1 heaped tsp coriander seeds, smashed
    1-2 dried red chillies, crumbled
    6 sprigs fresh thyme, leaves picked
    sea salt and freshly ground black pepper
    olive oil
    250 ml single cream
    1/2 a nutmeg, grated
    a wineglass of Chardonnay
    2 handfuls of freshly grated parmesan cheese

    Method
    Preheat the oven to 200°C/Gas mark 6.  Cut the butternut squash in half lengthways, remove the seeds, then cut into 1 inch slices and toss in a bowl with the smashed coriander seeds, chilli, thyme leaves, salt and pepper and a good glug of olive oil to coat everything.  Mix around then place the squash slices tightly in a roasting tray or earthenware dish, standing up on their sides.  Take a piece of greaseproof paper slightly larger than the roasting tray, dampen it under the tap and scrunch it up then drape it over the squash, tucking in at the sides.  Place the tray in the oven for about 30 minutes or until the squash starts to soften.  While the squash is cooking mix together the grated nutmeg, cream, wine, half the parmesan, salt and pepper.  Take the butternut squash out of the oven, remove the greaseproof paper, pour over the creamy sauce and sprinkle with the rest of the parmesan.  Place with the squash back in the oven for another 10 minutes until golden, bubbling and delicious.

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  • Butternut squash in Camel CSA’s veg boxes

    Posted on November 20th, 2014 charlotte No comments

    All this week’s boxes have: -
    butternut-squash-harvest-camelcsa-071114*butternut squash (see recipe ideas below)
    *carrots
    *beetroot
    *parsley
    leeks (Restharrow Farm, Trebetherick)
    *cabbage (CSA/Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *turnips (CSA) or kohlrabi (Restharrow)
    *chillies
    *calabrese

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

    This week’s recommended recipes from our website archive:
    Stuffed squash
    Squash and sage risotto

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  • Seasonal local food recipe No.251 – Paprika and chilli kale chips

    Posted on November 16th, 2014 Janet No comments

    I was recommended to try making kale chips by a CSA member.  I found this recipe from Australia on the internet and my husband made them last night.  We ate them as a starter with a glass of chilled white wine and they were soon gone!

    kale -chips-camelcsaServes 2-4

    Preparation time: 10 mins
    Cooking time: 12-15 mins

    Ingredients

    Method
    Preheat oven to 180°C/Gas Mark 5. Line 2 large baking trays with baking paper.  Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl.  Add kale leaves and toss to coat in oil mixture.

    Spread kale out in a single layer on prepared trays.  Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

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  • Tender leeks in Camel CSA’s veg boxes

    Posted on November 14th, 2014 charlotte No comments

    leeks-trimmed-camelcsa-221010All boxes have:
    *leeks
    *chillies
    *kale
    *Swiss chard
    cauliflower (Restharrow Farm, Trebetherick)
    bunched carrots (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *garlic
    *calabrese or broccoli tenderstem
    *mixed salad bag (lettuce, baby beet leaves, golden mustard, rocket)

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

    Try these delicious recipes for early season leeks from our website archive: -
    Leek and smoked cheddar tart     A risotto of leeks and pancetta
     
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