Open Farm Sunday – come and join us

We’re celebrating Open Farm Sunday at Camel Community Supported Agriculture AND St Kew Harvest Farm Shop in north Cornwall this Sunday 13 June 12.30 – 5pm.

This is a joint event aimed at promoting locally-grown food and produce. We’re neighbours, so come and find us behind St Kew Harvest Farm Shop beside the A39 at St Kew Highway near Wadebridge. 

Join in family fun & games, guided tours, nature quiz, vegetable box raffle.  Refreshments include a home-reared hog roast, veggie BBQ, home-made cakes, hot & cold drinks.

Camel Community Supported Agriculture is a co-operative group. We grow fresh, seasonal vegetables for our members to share through our weekly veg box scheme.

At St Kew Harvest Farm they cultivate their own fruit and vegetables without any chemicals or pesticides in the fields next to the shop. They also raise their own free-range Gloucester Old Spot pigs.

Join in the fun and games
12:30 Guided tour / lettuce planting, make bee nests & bird scarers
13:30 Tai Chi for kids / tomato toss, bull’s eye, Mr Potato Heads
14:30 Guided tour / lettuce planting, make bee nests & bird scarers
15:30 Tai Chi for kids / tomato toss, bull’s eye, Mr Potato Heads
16.30 Guided tour / lettuce planting, make bee nests & bird scarers

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Seasonal recipe No 48: Baby carrots with lemon & thyme

A simply delicious way of cooking new-season carrots from Henrietta Danvers, one of Camel CSA’s picking and packing volunteers.

Serves 6

Preparation: 10 minutes
Cooking: 15 minutes

Ingredients
750g baby carrots, tops off
2 sprigs of fresh thyme, chopped finely
Juice of half a lemon
25g butter
500ml vegetable stock

Method
Scrub the carrots and leave them whole. Bring the stock to the boil in a heavy-bottomed pan, then add the butter and lemon juice. When the butter has melted, add the whole carrots and cook for five minutes. Take out the carrots with a slotted spoon and pour some of the liquid into another container (keep for soup). Retain about 1ml of stock in the bottom of the pan and reduce it over a high heat. Pop the carrots back into the pan to coat them with the remaining liquid. Sprinkle on the chopped thyme leaves and serve.

Update 

Glad we agree on this one: Hugh Fearnley-Whittingstall’s cookery column in the Guardian this weekend features – guess what – new-season carrot recipes.  “There’s not much that heralds the onset of summer as much as a new-season carrot - so get grating, chopping, roasting, even baking now,” he says.

We will, Hugh, we will…

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