Posted on April 2nd, 2017 No comments
Rhubarb in our boxes is another sign that spring is here.
In all the boxes this week:-
rhubarb (Mitchell Fruit Garden)
potatoes (Restharrow Farm, Trebetherick)
red cabbage (Restharrow)
Jerusalem artichokes (Restharrow)
Standard boxes also have:-
*mixed salad leaves
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Posted on February 26th, 2017 No comments
So why not give us a try and help us grow.
Posted on November 6th, 2016 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.
Preparation time 10-15 minutes
Cooking time: 30 minutes
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
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.
Posted on September 11th, 2016 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.
Preparation time: 10 minutes
3 large tomatoes
extra virgin olive oil
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.
Posted on February 21st, 2016 No comments
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.”
Posted on November 6th, 2015 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.
200g celeriac (peeled weight)
1 eating apple
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
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.
Posted on October 18th, 2015 No comments
I like to serve Colcannon with grilled sausages for a quick and easy tea.
Preparation time: 15 minutes
Cooking time: 25 minutes
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
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.
Posted on September 11th, 2015 No commentsThis 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.Preparation time: 30 minutes
Cooking time: 25-30 minutesIngredients
750g / 1 1/2lb cucumbers450g / 1 lb onions1 green pepper50g / 2 oz saltPickling liquor350g / 12 oz light soft brown sugar475ml / 16 fl oz cider vinegar1/2 tsp tumeric1/4 tsp ground cloves1 tsp yellow mustard seeds1/2 tsp celery seedMethod
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.
Posted on July 24th, 2015 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.
Preparation time: 15-20 minutes
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
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.
Posted on July 3rd, 2015 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.
Preparation time: 30 minutes
Cooking time: 30 minutes
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
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.