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  • Seasonal local food recipe No.340 – Sweet potato and cauliflower curry

    Posted on November 6th, 2016 Janet No comments

    This recipe was recommended by Ann Smith who worked alongside Mark and Bridget, our professional growers, earlier this year.  Ann says you could substitute pumpkin or squash for sweet potato.

    Serves 4

    Preparation time 10-15 minutes
    Cooking time: 30 minutescauliflower-camelcsa-160312

    Ingredients
    Oil
    1 onion, chopped
    2-3 garlic cloves, crushed
    2 tablespoons medium curry powder
    4 teaspoons plain flour
    350g sweet potato, cubed
    350g cauliflower florets
    850ml vegetable stock
    100g green beans, trimmed
    1 teaspoon garam masala

    Method
    Fry onion until soft, add garlic, curry powder and flour. Cook for 1 minute.  Add sweet potatoes, cauliflower and stock. Bring to boil, simmer for 10-15 minutes (until sweet potatoes are almost tender). Add beans and garam masala. Cook for 3 minutes.

  • Seasonal local food recipe No.335 – Miryam’s tomatoes with toast

    Posted on September 11th, 2016 Janet No comments

    We have recently returned from our holiday touring round Spain.  For five nights we stayed at the Valencia home of our young Spanish friend Miryam.  Every morning she prepared this simple dish for breakfast.

    Serves 2p1070693

    Preparation time: 10 minutes

    Ingredients
    3 large tomatoes
    sea salt
    extra virgin olive oil

    Method
    Halve the tomatoes and grate the flesh directly into a shallow dish, discard the skin.  Season to taste with sea salt and a good glug of extra virgin olive oil.  Serve with freshly made toast, left over baguette is ideal.

  • We love our clean green electric veg box delivery van

    Posted on February 21st, 2016 charlotte No comments

    electric-delivery-van-camelcsa-120216We’ve switched to an electric van for our weekly vegetable box deliveries. It means we’re cutting the cost of food miles as well as CO2 emissions.

    Camel CSA veg grower Mark Norman said:”It’s so clean. It doesn’t use any juice so it’s not chucking out exhaust emissions.

    “It’s really convenient for deliveries when you’re stopping and starting all the time. You just press the button and go.”

  • Seasonal local food recipe No.301 – Hugh’s celeriac with apple, raisin and parsley

    Posted on November 6th, 2015 Janet No comments

    This is from Hugh Fearnley-Whittingstall‘s book River Cottage Veg Every Day.  He recommends using a good, fresh, firm celeriac, ideally an early-season one.

    Serves 4

    celeriac-camel csaPreparation time: 20 minutes

    Ingredients
    200g celeriac (peeled weight)
    1 eating apple
    50g raisins
    a good handful of flat-leaf parsley

    For the dressing
    1 tsp English mustard
    1 tsp sugar
    1 Tbsp cider vinegar
    2 Tbsp sunflower or rapeseed oil
    2 Tbsp olive oil
    sea salt and freshly ground black pepper

    Method
    For the dressing, shake all the ingredients together in a screw-topped jar to emulsify.  Tip into a bowl.

    Cut the celeriac into matchstick-sized pieces.  The easiest way to do this is to use a mandolin, but you can use a large, sharp knife.  Transfer directly to the bowl of dressing and toss them in, so they don’t get a chance to brown.  Peel, quarter and thinly slice the apple and add to the salad with the raisins.  Taste and adjust the seasoning if you need to.

    Serve straight away, or leave for an hour or so, which will allow the celeriac to soften slightly.  Toss in the roughly torn parsley leaves just before serving.

  • Seasonal local food recipe No.298 – Colcannon

    Posted on October 18th, 2015 Janet No comments

    I like to serve Colcannon with grilled sausages for a quick and easy tea.

    Serves 4-6savoy cabbages

    Preparation time: 15 minutes
    Cooking time: 25 minutes

    Ingredients
    1 Kg floury potatoes such as Maris Piper or Cara, peeled and cut into chunks
    100 ml milk
    100 g butter
    1/2 cabbage, finely shredded
    salt and freshly ground black pepper

    Method
    Cook the potatoes in boiling water until tender.  While the potatoes are cooking melt half the butter in a pan and cook the cabbage for about 10 minutes until tender.  Drain the potatoes well then return to the pan with the milk and the rest of the butter and leave on a low heat until the milk comes to the boil and the butter has melted.  Remove from the heat, mash the potatoes then add the cabbage and mix well.  Season to taste and serve.

  • Seasonal local food recipe No.293 – Bread and butter pickles

    Posted on September 11th, 2015 Janet No comments
    This recipe has been recommended by CSA member Sarah Brown.  It is taken from Rick Stein’s Food Heroes but there are references to these pickles back as far as the Great Depression and earlier.  A great homemade version of gherkins for burgers, cold meats, cheeses and as the name suggests just bread & butter.
    Makes 4 x 450g (1lb) jarswpid-wp-1441288221057.jpeg
    Preparation time: 30 minutes
    Cooking time: 25-30 minutes
    Ingredients
    750g / 1 1/2lb cucumbers
    450g / 1 lb onions
    1 green pepper
    50g / 2 oz salt
    Pickling liquor
    350g / 12 oz light soft brown sugar
    475ml / 16 fl oz cider vinegar
    1/2 tsp tumeric
    1/4 tsp ground cloves
    1 tsp yellow mustard seeds
    1/2 tsp celery seed
    Method
    Trim the ends off the cucumbers, scoop seeds with a teaspoon (optional) and cut them into thin slices about 3-4mm thick. Finely slice the onion and slice the pepper. Put the cucumber, onion and pepper in a large bowl and sprinkle over the salt. Cover and leave for three to four hours, or overnight – this will remove excess water and help to keep the vegetable crisp when pickled.  Rinse, drain and dry the vegetables thoroughly.  Put all the remaining ingredients in a large, stainless-steel pan and heat gently until the sugar has dissolved. Bring to a boil for 5 minutes. Add the cucumber, onion & pepper and simmer for three to four minutes – the cucumber will turn a slight yellowy-olive colour.  Pack into warm, sterilised jars right up to the brim, and cap immediately with vinegar-proof lids. These will keep for a year, preferably in a dark place to preserve the colour. Once opened, refrigerate and eat within three or four weeks.
  • Seasonal local food recipe No.286 – Hugh’s raw courgette and fennel with peanut dressing

    Posted on July 24th, 2015 Janet No comments

    This recipe is from my new book – River Cottage Light and Easy by Hugh Fearnley Whittingstall.  It can be dished up as a light lunch or starter on its own or as a partner with some protein such as lentils, chickpeas, chicken or fish for something more substantial.

    Serves 2, or 4 as a starterfennel-197-vegboxrecipes

    Preparation time: 15-20 minutes

    Ingredients
    For the dressing
    2 Tbs no sugar added peanut butter
    Finely grated zest of 1/2 lemon
    1 Tbs lemon juice
    1/2 tsp runny honey
    sea salt and freshly ground black pepper

    200g young small courgette
    1 large or 2 small fennel bulbs
    A little extra virgin rapeseed or olive oil
    1 Tbs sunflower or pumpkin seeds or a mix of the two (optional)
    A small handful of basil or mint leaves

    Method
    To make the dressing, put all the ingredients in a bowl, adding salt and pepper as needed, bearing in mind that the nut butter will add salt.  Add 2 tablespoons water and whisk until you have a thick mixture, smooth except for any chunks of nut.  It should be loose enough to fall off the spoon in thick ribbons – you can whisk in a little more cold water, if necessary, to reach this consistency.

    Top and tail the courgettes, then use a veg peeler to shave them lengthways into wafer-thin ribbons.  Put into a large bowl.  Trim the fennel, removing any tough and fibrous outer layers, saving a few of the fronds if there are any.  Slice the fennel, top to bottom, as thinly as you can, and add to the courgettes.

    Trickle a little oil over the veg, sprinkle with salt and pepper and toss lightly.  Scatter the seeds, if using, over the veg and spoon on the dressing.  Finish with roughly torn basil or mint leaves and fennel fronds if you have them, then serve.

  • Seasonal local food recipe No.283 – Courgette and spinach tian

    Posted on July 3rd, 2015 Janet No comments

    I don’t know where the original recipe for this dish came from but it tastes good.  The quantities quoted are what I used tonight.  I served it with carrots though a salad would also be good.  It is also delicious cold.

    Serves 4P1050962

    Preparation time: 30 minutes
    Cooking time: 30 minutes

    Ingredients
    1 onion, finely chopped
    1 Tbs olive oil
    3 medium courgettes, chopped into small chunks
    200 g spinach, shredded
    50 g rice, cooked
    100g cheddar cheese, grated
    3 eggs, lightly beaten
    freshly ground black pepper
    3 Tbs grated parmesan cheese

    Method
    Heat the oil in a large pan and gently fry the onion.  Once the onion is starting to go translucent add the chopped courgette and cook until the courgette has softened.  Add the spinach and cook until wilted.  Remove the pan from the heat and add the rice, cheddar cheese, pepper and eggs.  Mix well before pouring into a greased, shallow oven proof dish.  Sprinkle the parmesan cheese over the top.  Bake in a preheated oven at 200°C/ Gas Mark 6 for 30 minutes or until the top is golden brown.

  • Seasonal local food recipe No.281 – Cheat’s Eton mess

    Posted on June 19th, 2015 Janet No comments

    Who wants to spend ages slaving over a hot kitchen stove when the weather is good?  If you use shop bought meringue nests this tasty pudding can be knocked up in no time at all.

    Serves 3-4eton mess

    Preparation time: 15 minutes

    Ingredients
    250 g strawberries, hulled
    300 ml double cream
    1/2 Tbs icing sugar
    1 packet meringue nests

    Method
    Chop half the strawberries, place them in a blender with the icing sugar and whiz to a puree.  Whip the double cream to the floppy stage.  Chop the rest of the strawberries and break up the meringue nests into roughly 2.5 cm pieces.  Fold together the cream, meringue pieces and most of the puree to give a marbled effect.  Serve immediately with the rest of the puree poured over.

  • Seasonal local food recipe No.280 – Jamie’s Couscous with grilled summer vegetables and loadsa herbs

    Posted on June 12th, 2015 Janet No comments

    This is from Jamie Oliver’s second book, the Return of the Naked Chef.

    Serves 4cornish asparagus portrait

    Preparation and cooking time: 30-40 minutes

    Ingredients
    255 g couscous
    285 ml cold water
    3 red peppers
    1 handful asparagus, trimmed and peeled if need be
    2 or 3 small firm courgettes, sliced
    1 bunch spring onions, trimmed and finely sliced
    2-4 fresh chillies, deseeded and finely sliced
    3 good handfuls mixed fresh herbs (basil, coriander, mint, flat leaf parsley)
    4 Tbs lemon juice
    10 Tbs olive oil
    salt and freshly ground black pepper
    red wine vinegar

    Method
    Place the couscous in a bowl with the cold water.  This will start to soften the couscous and you will see the water disappear as it soaks in.  While the couscous is softening, blacken the peppers.  Either place the peppers directly on to the naked flame of a gas hob or blacken under the grill.  Both ways you need to blacken the peppers on all sides, so turn when need be.  When fully blackened cover in a bowl for 5 minutes until cool.  This will steam the skins and make peeling and deseeding easier.  Remove the skins and seeds and roughly chop.  On a very hot ridged grill pan, lightly char the asparagus and courgettes on both sides then toss them into the bowl with the couscous with the peppers, spring onions, chillies and ripped up herbs.  Mix well.  Make a dressing with the olive oil and lemon juice, add and toss well.  Season to taste with salt and freshly ground black pepper and a couple of dribbles of red wine vinegar for a slight twang.