Camel Community Supported Agriculture

We're growing our own food!
Home icon RSS icon
  • Plenty of spring veg in our boxes this week

    Posted on March 6th, 2015 Janet No comments

    Spring has almost sprung and we’ve got plenty of greens in the vegetable boxes.

     beetroot-camelcsaIn all the boxes this week: -
    *salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    *spring onions
    *leeklets
    curly kale (Restharrow Farm, Trebetherick)
    purple sprouting broccoli  (Restharrow)
    beetroot (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *Swiss chard
    *coriander
    Jerusalem artichokes (Restharrow)

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

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Beetroot seed cake     Chocolate beetroot cake

    Be Sociable, Share!
  • Seasonal local food recipe No.265 – Yotam’s mustardy cauliflower cheese

    Posted on March 1st, 2015 Janet No comments

    A neat take on a classic. This recipe from Yotam Ottolenghi in The Guardian is recommended by CSA members Charlotte Barry and Alex and Jeremy Simmons.  The lentils are described as a really positive addition and cooking them from scratch will mean they are less mushy.  I’m looking forward to trying it tomorrow.

    Serves 4cauliflower-camel csa 21-08-09

    Preparation time: 30 minutes
    Cooking time: 12-14 minutes

    Ingredients
    50g puy lentils
    1 large cauliflower, separated into 4cm florets
    2 tbsp ghee
    2 banana shallots, peeled and diced fine
    1½ tsp cumin seeds
    1 tsp curry powder
    1 tsp mustard powder
    2 green chillis, deseeded and finely diced
    1 tsp black mustard seeds
    200ml double cream
    90g mature cheddar, grated
    15g parmesan, grated
    Salt
    15g panko breadcrumbs
    5g parsley, finely chopped

    Method
    Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry. Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.

    Melt the ghee in a round, 24cm ovenproof casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden. Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally.

    Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.

    In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.

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

    Posted on February 28th, 2015 charlotte No comments

    In all the boxes this week: -
    *spring greens
    spring-greens-camelcsa-020611*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    cauliflower (Restharrow Farm, Trebetherick)
    purple sprouting broccoli (Restharrow)
    onions (Restharrow)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *parsley
    *swede
    beetroot (Restharrow)

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

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Leeks with greens    Spring greens with lemon dressing

    Be Sociable, Share!
  • Seasonal local food recipe No.264 – Leek and butter bean stew

    Posted on February 22nd, 2015 Janet No comments

    This is taken from a recipe by Rose Elliot. It was originally a recipe for a pie with a puff pastry crust but the filling is just as good on its own.

    Serves 4leeks-trimmed-camelcsa-221010

    Preparation time: 15 minutes
    Cooking time: 30-40 minutes

    Ingredients
    2 cans butter beans, rinsed and drained
    25 g butter
    225 g carrots, peeled and diced small
    450 g leeks, cleaned and cut into 1 cm slices
    125 g mushrooms, wiped and sliced
    1 Tbs flour
    1/2 can tomatoes
    150 ml vegetable stock or water
    salt and pepper

    Method
    Melt the butter in a medium-sized pan, add the carrots, cover and cook very gently without browning for about 10 minutes.  Add the leeks and mushrooms and cook for a further 10 minutes.  Sprinkle in the flour then stir so it gets mixed with the fat.  Mix in the tomatoes and stock or water and cook gently, stirring for 2-3 minutes, until thickened.  Add the butter beans and season to taste.  Cook for a further 5-10 minutes until the beans are heated through.  Serve with a green vegetable and potatoes.

    Be Sociable, Share!
  • More mixed salad leaves in Camel CSA’s veg boxes

    Posted on February 19th, 2015 charlotte No comments

    In all the boxes this week: -
    *salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    *sprouted mung beans
    picking-salad-leaves-camelcsa-300115cauliflower (Restharrow Farm, Trebetherick)
    *purple sprouting broccoli (CSA / Restharrow)
    curly kale (Restharrow)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *celeriac
    *coriander
    *Swiss chard

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

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Warm cauliflower salad    Cauliflower with saffron, pine nuts and raisins

    Be Sociable, Share!
  • Seasonal local food recipe No.263 – Hugh’s pasta with purple sprouting broccoli, garlic and chilli

    Posted on February 13th, 2015 Janet No comments

    This is a variation on a recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day I posted last spring, using purple sprouting broccoli instead of spring greens, but it is so good that I think it is worth sharing it again.  If you don’t have a fresh chilli you can use 2 pinches of dried chilli flakes.

    Serves 4purple-sproutingbroccoli-camelcsa

    Cooking and preparation time: 15-20 minutes

    Ingredients
    250g purple sprouting broccoli
    6 Tbs olive oil
    1 red chilli, deseeded and finely chopped
    2 garlic cloves, finely slivered
    300g pasta shapes such as penne or fusilli
    sea salt and freshly ground black pepper

    To serve:
    olive oil
    parmesan cheese, grated

    Method
    Rinse the broccoli and break into bite-sized pieces. Bring a large pan of water to the boil and add the pasta.   Add the broccoli to the pasta giving it a good 5 minutes cooking time.  Warm the olive with the chilli and garlic for a few minutes.

    Once the pasta is al dente, drain the pasta and broccoli thoroughly and toss with the olive oil, chilli and garlic.  Check the seasoning then serve with olive oil for trickling and lots of grated cheese.

    Be Sociable, Share!
  • Celeriac and spring onions in our vegetable boxes

    Posted on February 12th, 2015 charlotte No comments
    The first snowdrops are a sign that the outdoor veg growing season is approaching rapidly. There’s so much more to look forward to! Our seed order has come through and we’ve already planted radishes and a bed of broad beans in the polytunnel.

    celeriac-camel csa

    In all the boxes this week: -
    *spring onions
    *spring greens
    celeriac (Restharrow Farm, Trebetherick)
    purple sprouting broccoli (Restharrow)
    red cabbage (Restharrow)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *golden ball turnips
    cauliflower (Restharrow)
    spring-onions-camelcsaJerusalem artichokes (Restharrow)

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

    This week we recommend these recipes from our website recipe collection:-
    Nigel’s celeriac and potato cake
    Celeriac and Lancashire cheese bread (no yeast, no kneading, also includes spring onions)

    Be Sociable, Share!
  • Seasonal local food recipe No.262 – Frank’s squash, kale and bean soup

    Posted on February 7th, 2015 Janet No comments

    The original inspiration for this soup was in a newspaper or magazine, long since lost.  This is my husband’s version where he puts in whatever squash we have together with whatever greens are around: kale, cavalo nero and chard have all been used at some point.

    Serves 4squash-crownprince-camelcsa-2011

    Preparation time: 20 mins
    Cooking time: 30-40 minutes

    Ingredients
    2 Tbs olive oil
    1 onion, peeled and chopped
    2 cloves garlic, finely chopped
    1 tsp smoked paprika
    1 squash, peeled, seeds removed and diced
    500 ml stock
    1 can cannelini beans, drained
    1 large handful of kale, torn into small pieces

    Method
    Heat the olive oil in a large pan, add the onion and garlic and fry gently until the onion has softened.  Add the squash with the smoked paprika and coat in the oil before adding the stock and the cannelini beans.  Simmer until the squash is cooked.  At this point you can mash the soup slightly to make it thicker if you so wish.  Add the kale and simmer until cooked.  Season to taste and serve.

    Be Sociable, Share!
  • Beautiful variety of winter veg in Camel CSA’s boxes

    Posted on February 5th, 2015 charlotte No comments
    In the boxes this week: -
    *purple or white sprouting broccoli (CSA / Restharrow Farm, Trebetherick)
    purple-sprouting-broccoli-picking-300115*kale
    *parsley
    Jerusalem artichokes (Restharrow)
    Harlequin or Crown prince squash (Restharrow)
    onions (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    *leeks
    *red cabbage (prepare/cook like spring greens!)
    *swede
    extra potatoes

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

    Please ensure you wash all vegetables carefully
    This week we recommend two traditional winter recipes from our website archive:-
    Homity bake      Pan haggerty
    Be Sociable, Share!
  • Seasonal local food recipe No.261 – Yotam’s roasted chicken with Jerusalem artichoke and lemon

    Posted on January 31st, 2015 Janet No comments

    If you don’t know what to do with Jerusalem artichokes try this dish.  You need to prepare it ahead of time as it requires at least 2 hours marinating in the fridge though overnight is better.  It is taken from Yotam Ottolenghi’s book Jerusalem and he suggests serving it with mejadra, a rice and lentil dish, though this weekend we are going to try it with new potatoes and a green salad.

    Serves 4P1050590

    Preparation time: 30-40 minutes
    Cooking time: 45 minutes

    Ingredients
    450g Jerusalem artichokes, peeled and cut into 1.5 cm wedges lengthways
    3 Tbs lemon juice
    8 chicken thighs
    12 banana shallots, peeled and cut in half lengthways
    12 large garlic cloves, sliced
    1 lemon, cut in half lengthways and then thinly sliced
    1 tsp saffron threads
    50ml olive oil
    150ml cold water
    1 1/2 Tbs pink peppercorns, slightly crushed
    10g fresh thyme leaves
    40g tarragon leaves, chopped
    2 tsp salt
    1/2 tsp black pepper

    Method
    Put the Jerusalem artichokes in a pan, cover with plenty of water and half the lemon juice,  Bring to the boil, reduce the heat and simmer for 10-20 minutes, until tender but not soft.  Drain and leave to cool.

    Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half the tarragon in a large mixing bowl and use your hands to mix everything together well.  Cover and leave to marinate in the fridge overnight, or for at least 2 hours.

    Preheat the oven to 240°C/ Gas Mark 9.  Arrange the chicken pieces, skin-side up in the centre of a roasting tin and spread the remaining ingredients around the chicken.  Roast for 30 minutes.  Cover the tin with foil and cook for a further 15 minutes.  At this point the chicken should be completely cooked.  Remove from the oven and add the reserved tarragon and lemon juice.  Stir well, season to taste and serve.

    Be Sociable, Share!