Our veg box scheme is a year old

Camel Community Supported Agriculture’s first veg boxes were distributed exactly a year ago today.

Over the last 12 months our volunteer picking and packing team have braved extreme conditions - frost, snow, hail, gales, mud, rain and shine - to prepare the weekly vegetable boxes for our members.

Together with our growers and local suppliers in north Cornwall they ensure that the quality of the veg box contents remains of a consistently high standard.

Between us we’re growing a fantastic variety of fresh seasonal vegetables.

Our veg box scheme has vacancies for new members. So if you’re interested in a regular weekly supply of locally-grown food, please contact us.

We’ll make sure you feel very welcome.

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Seasonal recipe No 51: Stir-fried beetroot tops

A recipe from Sarah Raven’s Garden Cookbook which she says came from Madhur Jaffrey’s World Vegetarian. A good way of using those beetroot leaves and a nice change from chard or spinach.

Serves 4

Preparation: 5 minutes
Cooking: 10 minutes

Ingredients
450g beetroot greens
3 tbsp vegetable oil
1 fresh green chilli, cut into long thin slivers
3cm piece of fresh ginger, peeled and cut into long slivers
½ tsp salt

Method
Strip the beetroot greens from the stalks and cut them into fine ribbons.
Put the oil in a large pan and warm over a high heat. When the oil is hot, put in the chilli and ginger. Stir them around for a minute and then add the greens.

Cover the pan, turn the heat to low and cook until the leaves have wilted. Add the salt and stir, then add 4 tbsp water and bring to a simmer.

Cover again and cook on a low heat, stirring occasionally, until the greens are tender.

More beetroot recipes recommended by Camel CSA

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