Camel Community Supported Agriculture

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  • Nine types of winter salad leaves in Camel CSA’s boxes

    Posted on January 29th, 2015 charlotte No comments

    Our winter salad leaves are doing really well now the light levels are improving. Much helped by Mike’s efforts to clean the polytunnels inside and out - a necessary winter chore that makes so much difference.

    In all our veg boxes this week: -
    mixed-salad-leaves-camelcsa-160115*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    *sprouted mung beans
    *Jerusalem artichokes (Mark Norman, Bodmin)
    leeks (Restharrow Farm, Trebetherick)
    *purple sprouting broccoli (CSA/Restharrow)
    *cabbage (CSA/Restharrow)
    potatoes

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

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

    Please ensure you wash all vegetables carefully
    This week’s recommended recipes from our online archive:-
    Leeks with greens     Cabbage with bacon and lemon
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  • seasonal local food recipe No.260 – Hugh’s Squash stuffed with leeks

    Posted on January 24th, 2015 Janet No comments

    A big thank-you to CSA members Alex and Jeremy for recommending this recipe.  It is taken from Hugh Fearnley-Whittingstall’s book Veg every day.

    Serves 4P1050621

    Preparation time: 30-40 minutes
    Cooking time: 50-60 minutes

    Ingredients
    35g butter
    2 large leeks, trimmed and thinly sliced
    1 teaspoon English mustard
    4 tablespoons crème fraîche
    125g Gruyère or other well-flavoured hard cheese, finely grated
    2–4 smallish squash (400–800g each)
    A handful of thyme sprigs
    Sea salt and freshly ground
    black pepper

    Method
    Preheat the oven to 190C / gas mark 5. Heat the butter in a saucepan over a medium heat and add the leeks. As soon as they begin to sizzle, turn the heat right down and cover the pan. Sweat the leeks gently for about 10 minutes, until very soft. Remove from the heat and stir in the mustard, crème fraîche and cheese. Season the mixture well with salt and pepper, as it will be surrounded by a good amount of squash.

    Cut a small slice off the base of each squash so it will stand up on a baking tray without wobbling. Carefully slice a “lid” off the top of each one too and set aside. Now, with a small, sharp knife, cut into the centre of each squash, then use a teaspoon to scoop out all the seeds and fibres.

    Fill the squash cavities with the leek mixture – they should be about two-thirds full. Tuck a few thyme sprigs into the centre of each. Put the “lids” back on top and stand the squash on a large baking tray – there should be plenty of room for hot air to circulate around them.

    Bake for 50–60 minutes – possibly longer if the squash are large – until the flesh feels very tender inside. Serve straight away.

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  • Crown Prince squash in Camel CSA’s veg boxes

    Posted on January 22nd, 2015 charlotte No comments
    squash-crownprince-camelcsa-2011This week all boxes have:-
    *Crown Prince squash (Camel CSA) 
    onions (Restharrow Farm, Trebetherick)
    kale (Restharrow)
    beetroot (Restharrow)
    red cabbage (Restharrow)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)
    Standard boxes also have:
    extra potatoes
    *Camel CSA tomato and apple chutney
    purple sprouting broccoli (Restharrow)
    celeriac (Restharrow)

    *
    = grown organic principles
    Please ensure you wash all vegetables carefully
    This week’s recommended recipes from our online archive:-
    Squash and sage risotto      Stuffed squash
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  • Seasonal local food recipe No.259 – Potato and broccoli soup

    Posted on January 16th, 2015 Janet No comments

    This is the perfect soup for the depths of winter, it is thick and warming.  The original recipe came from Simply Vegan by David Scott but this is my take on it.  If I haven’t got vegetable stock to hand I add a splash of soy sauce to add flavour.  Often I finely chop the broccoli stalk and add that at the same time as the potato, again for extra flavour.  This soup has a chunky texture but if you prefer a smooth soup you can easily blend it and reheat before serving.

    Serves 4potatoes-camel csa

    Preparation time: 10 minutes
    Cooking time: 25 minutes

    Ingredients
    1 small onion, finely chopped
    25g butter or vegetable margarine
    450g potatoes, peeled and cut into 2 cm cubes
    700ml vegetable stock
    250g broccoli, divided into small florets
    Salt and freshly ground black pepper to taste

    Method
    Fry the onion in the butter or margarine for 3 minutes.  Add the cubed potatoes and fry for a further minute.  Add the stock and bring to the boil.  Add seasoning to taste and simmer for 10-15 minutes.  Stir well to break up the potato and thicken the soup.  Add the broccoli and simmer until just tender.  Serve.

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  • Purple-sprouting broccoli in Camel CSA’s veg boxes

    Posted on January 16th, 2015 charlotte No comments

    This week all boxes have:-
    purple-sproutingbroccoli-camelcsa*purple sprouting broccoli (CSA / Restharrow Farm, Trebetherick)
    *rainbow chard
    *swede
    *brussels sprouts
    *sprouted mung beans
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    Extra potatoes
    red cabbage (Restharrow)
    kale (Restharrow)
    beetroot (Restharrow)

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

    Please ensure you wash all vegetables carefully.

    This week’s recommended recipes from our online archive:-
    Char-grilled broccoli with chilli and garlic      Pasta with sprouting broccoli

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  • Seasonal local food recipe No.258 – Leek and cheddar cheese crumble

    Posted on January 11th, 2015 Janet No comments

    This recipe is from www.british-leeks.co.uk via West Country Foodlover magazine.  Be careful not to overcook the leeks at the beginning as they cook some more as the sauce is made.

    Serves 4
    Preparation time: 30 minutesP1050593
    Cooking time: 30 minutes

    Ingredients
    30g butter
    4 large leeks cut into 2cm slices
    30g plain flour
    400mls whole milk
    175g cheddar cheese, grated
    2 heaped tsp Dijon mustard
    30g chopped parsley

    For the topping
    100g plain flour
    100g rolled oats
    75g diced butter
    50g chopped hazelnuts
    50g grated parmesan cheese
    2 tbsp sunflower seeds
    Salt and pepper

    Method
     Preheat oven to 190°C. Place the butter in a large sauté pan and turn the heat to medium. When melted, add the sliced leeks, stir around in the butter and cook for 5-10 minutes, stirring occasionally.  When the leeks are soft, add the flour and stir around in the leeks for a few minutes.

    Now add half the milk, stir well and bring to the boil. When the sauce starts to thicken, add the remaining milk and repeat the process. Add the grated cheese, the mustard, the chopped parsley, season with salt and pepper and leave to cool.

    Make the crumble topping by combining the flour with the oats before adding the diced butter and combining together using your fingers. Once the mix resembles bread crumbs, add the remaining ingredients and mix well.

    Pour the leek sauce into a baking dish and top with the crumble. Place into a hot oven to cook for 30 minutes until golden brown and bubbling. Serve straight from the oven to the table.

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  • Lovely leeks and carrots in our veg boxes

    Posted on January 8th, 2015 charlotte No comments

    This week all boxes have:-
    leek-harvesting-camelcsa-020115*kale
    *beetroot
    *mixed salad leaves
    *chillies
    carrots (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *cabbage or purple sprouting broccoli
    *coriander
    cauliflower (Restharrow)

    All veg grown by Camel CSA unless otherwise indicated
    * = grown organic principles
    Please ensure you wash all salad vegetables carefully.

    This week’s recommended recipes from our online archive:-
    Stir-fried curly kale with chilli and garlic
    Hugh’s pasta with greens, garlic and chilli

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  • Seasonal local food recipe No.257 – Sprouts with chipotle, honey and toasted almonds

    Posted on January 4th, 2015 Janet No comments

    This is from a Thomasina Miers column in The Guardian. If you haven’t got chipotle en adobo (a relish) she suggests deseeding a dried chipotle, simmering it in water for 20 minutes to soften before pureeing it; failing that use smoked paprika.  You could also substitute hazelnuts for the almonds.

    The sprouts made a tasty supper with grilled sausages.  Thomasina Miers also suggests serving over rice or quinoa loosened with sesame oil, and topped with feta.

    Serves 2-4sprouts with chipotle

    Preparation time: 10-20 minutes
    Cooking time: 10-15 minutes

    Ingredients
    500g brussels sprouts
    45g almonds (optional), skinned
    60 g butter
    1 tbsp chipotle en adobo (or 1 tsp hot smoked paprika)
    1 tbsp honey
    juice of 1 lime

    Method
    Wash and tail the sprouts, cut away any discoloured/damaged leaves, and cut into halves.  Put a large, heavy-bottomed frying pan on a medium heat and, when hot, toast the nuts (if using) for 5-10 minutes, tossing them every so often until they are toasted all over.  Roughly chop the nuts.

    Turn the heat under the pan right up, add the butter, wait for the butter to start foaming, then cook until the solids turn a rich deep brown and it smells deliciously nutty.  Throw in the sprouts, fry for a few minutes, then turn them over and cook for 5 minutes more, tossing every so often so they colour all over.

    Add the honey and chipotle to the pan, toss to coat the sprouts and squeeze in the lime juice.  Leave to heat through for a minute and sprinkle with the chopped nuts before serving.

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  • Sprouted mung beans in our New Year veg boxes

    Posted on January 1st, 2015 charlotte No comments

    Our first vegetable boxes of 2015 are full of fresh winter variety.

    mung-beans-sprouted-camelcsaAll boxes have: -
    *sprouted mung beans
    *leeks
    *loose sprouts
    *
    squash ‘Metro’
    *parsnips (Mark Norman, Bodmin)
    *Jerusalem artichokes (Mark) See recipes below
    potatoes (Burlerrow Farm, St Mabyn)

    swiss-chard-camel csaStandard boxes also have:
    Extra potatoes
    *beetroot
    *
    Swiss chard
    *
    sprouting broccoli or carrots

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

    This week’s recommended recipes from our website archive:
    Palestine soup           A casserole of artichokes and pork for deepest winter

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  • Seasonal local food recipe No.256 – Yotam’s cauliflower cake

    Posted on December 22nd, 2014 Janet No comments

    I cooked this cauliflower cake at the weekend.  It was rather time consuming to prepare but it looked impressive and tasted good!  I served it with a green salad. It’s from Yotam Ottolenghi’s newest book Plenty More.

    Serves: 4-6yotam-ottolenghi-cauliflower-cake-camelcsa

    Preparation time: 1 hour
    Cooking time: 45 minutes

    Ingredients
    1 small cauliflower, broken into 3 cm florets
    salt and black pepper
    1 medium red onion, peeled
    75 ml olive oil
    1/2 tsp finely chopped rosemary
    7 eggs
    cauliflower-camelcsa-16031215g basil, chopped
    120g plain flour
    1 1/2 tsp baking powder
    1/3 tsp ground turmeric
    150g coarsely grated parmesan
    melted butter, to grease the tin
    1 tbs white sesame seeds
    1 tsp nigella seeds

    Method
    Put the cauliflower florets in a pan and add a teaspoon of salt.  Cover with water, bring to a simmer and cook for 15 minutes, until they florets are quite soft.  Strain and leave in a colander to dry.

    Cut 3 or 4 round 0.5 cm slices off one end of the onion and set aside.  Coarsely chop the rest of the onion, and put in a small pan with the oil and rosemary.  Cook for 10 minutes on a medium heat, stirring from time to time, until soft, then set aside to cool.  Transfer the cooked onion to a large bowl, add the eggs and basil, whisk, then add the flour, baking powder, turmeric, cheese, a teaspoon of salt and plenty of pepper.  Whisk until smooth, then add the cauliflower and stir gently, trying not to break up all the florets.

    Line the base and sides of a 24 cm springform cake tin with baking parchment, and brush the sides with melted butter.  Mix together the sesame and nigella seeds and toss them around the inside of the tin, so they stick to the sides.  Tip in the cauliflower mix and arrange the reserved onion rings on top.  Bake in the centre of a preheated oven 200°C/Gas mark 6 for 45 minutes, until golden brown and set: a knife inserted into the middle should come out clean.

    Remove from the oven and leave for at least 20 minutes before serving; it needs to be served just warm, or at room temperature, rather than hot.

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