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  • Seasonal local food recipe No.368 – Aubergine curry with chilli, tomato and kaffir lime leaves

    Posted on September 24th, 2017 Janet No comments

    This recipe is taken from Rick Stein’s Far Eastern Odyssey.  If you miss out the shrimp paste, you have got a pleasing vegetarian curry.  The kaffir lime leaves can also be replaced with grated lime zest.  Kecap manis is an Indonesian soy sauce which Rick Stein says is not interchangeable with ordinary soy sauce but we just put a little extra dark soy sauce in.  The use of fresh tomatoes gave the curry a nice fresh taste.  We served the curry with plain boiled rice.

    Serves 4

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    2 medium sized aubergines
    7 Tbsp vegetable oil
    200g shallots, thinly sliced
    25 g garlic, thinly sliced
    25g peeled ginger, finely chopped
    2 medium-hot red chillies, seeded if you wish, then thinly sliced
    1/2 tsp shrimp paste
    200g chopped tomatoes
    4 kaffir lime leaves
    1 Tbsp kecap manis
    1 Tbsp dark soy sauce
    1 tsp palm sugar
    juice of 1/2 lime

    Method
    Cut the aubergines in half lengthways and then across into slices 1cm thick.  Heat 5 tablespoons of the oil in a wok or large, deep frying pan.  Add the aubergines and stir fry for 6 minutes until lightly golden.  Lift out with a slotted spoon onto a plate and set aside.  Add the remaining oil to the pan, add the shallots and garlic and fry until golden.  Add the ginger, chillies, shrimp paste and tomatoes and cook for a few seconds more until the tomatoes have softened.  Return the aubergines to the pan with the lime leaves and 6 tablespoons of water.  Simmer for 2 minutes until the aubergines are tender and the sauce has reduced slightly.  Stir in the kecap manis, dark soy sauce, sugar, lime juice and 1/2 teaspoon salt or to taste, and serve.

  • Seasonal local food recipe No.363 – Quick strawberry frozen yoghurt

    Posted on June 11th, 2017 Janet No comments

    I’ve just found this recipe in the latest West Country food lover magazine and will definitely be trying it out when we get some hot weather!  I will use fresh strawberries instead of frozen.

    Preparation time: 15 minutesstrawberries-camelcsa-090610

    Ingredients
    500 g frozen strawberries
    500 g Greek-style yoghurt
    2 Tbsp runny honey

    Method
    Place all of the ingredients into a food processor and blend until smooth.  Transfer to a suitable container and freeze until required.

  • Rhubarb in Camel CSA’s veg boxes this week

    Posted on April 2nd, 2017 Janet No comments

    Rhubarb in our boxes is another sign that spring is here.

    rhubarb-camelcsa-120512In all the boxes this week:-
    *radishes
    rhubarb (Mitchell Fruit Garden)
    potatoes (Restharrow Farm, Trebetherick)
    beetroot (Restharrow)
    onions (Restharrow)
    red cabbage (Restharrow)
    Jerusalem artichokes (Restharrow)

    Standard boxes also have:-
    extra potatoes
    leeks (Restharrow)
    *kale/beet leaves
    *mixed salad leaves

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

    Try these delicious ways with rhubarb on Camel CSA’s recipe page:-
    Rhubarb and custard cake
    Delia’s rhubarb and almond crumble

  • Sign up for a veg box of seasonal local vegetables on CSA Day UK and get these free gifts

    Posted on February 26th, 2017 charlotte No comments

    Sign up for a 4-week vegetable box trial from Camel CSA on CSA Day UK this Wednesday 1 March and we’ll give you a free pack of seeds and a LoveYourVeg cloth bag.

    LoveYourVeg-bag-camelcsa-240217We’re proud to be one of the first CSAs in the UK; we set up at St Kew, near Wadebridge, back in 2008. We’re now part of a rapidly-growing national CSA network with more than 60 members.

    A small weekly veg box (feeds 1-2) costs £28 for four weeks; a standard weekly veg box (feeds 2-4) costs £42. Delivery every Friday to home or work is £2, or just £1 to a collection point.

    So why not give us a try and help us grow.

    weighing-veg-camelcsa-240217

    harvesting-veg-camelcsa-240217

  • 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.