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  • Seasonal recipe No 18 – Braised red cabbage with apples

    Posted on October 30th, 2009 Trish No comments

    A classic recipe for slow-cooked red cabbage and apple from Delia Smith’s Complete Cookery Course.

    Serves: 4red cabbage-camel csa 30-10-09

    Preparation time: 15 minutes
    Cooking time: 2½-3 hours

    900g red cabbage
    450g onions, chopped small
    450g cooking apples, peeled, cored and chopped small
    3 tbsp wine vinegar
    3 tbsp brown sugar
    1 clove garlic, chopped very small
    ¼ whole nutmeg, freshly grated
    ¼ level tsp ground cinnamon
    ¼ level tsp ground cloves
    10g butter
    salt, black pepper

    Preheat oven to 150C/gas mark 2.

    Discard any tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk, then shred it finely.

    In a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.

    Now pour in the wine vinegar, add the butter, put a lid on the casserole and let it cook very slowly in the oven for about 2½-3 hours, stirring everything around once or twice during the cooking.

    Once cooked, it will keep warm without coming to any harm. It will also reheat very successfully so it can be made in advance.

  • Apple press gang gets on with the job

    Posted on October 26th, 2009 charlotte No comments

    Apple juicing 1 26-10-09

    Apple juicing 5 26-10-09Young and old alike – great fun was had by all at Camel Community Supported Agriculture’s first apple juicing fest on Sunday.

    We managed to produce more than 20 litres of delicious juice.  It was shared out among our volunteer team, who diligently washed, cut up, crushed and pressed a harvest of local apples.

    Grateful thanks to Camel CSA members Peter and Jane, and to the National Trust, for loaning their traditional wooden Vigo apple crushers and presses. CSA core (!) group member Ian remarked later:

    “It was a great morning and the fruits (or should that be juices?) of our labour have certainly gone down well with my family – so much so that our bottles are already nearly empty!” 

    Apple juicing 3 26-10-09Apple juicing 4 26-10-09

    Antonina, Claire, Charlotte, Danny,     Ian,     Jane I,   Jane M, Jeremy B, Mark N, Mike H, Mike S, Paul 
    & Peter
    were the volunteers.  We were aided and abetted by our young press gang – Carla, Charlie, Clementine, Finn, Keira and Seth.

  • Crunchy carrots

    Posted on October 25th, 2009 charlotte No comments

    We can enjoy our very own carrots in Camel CSA’s veg boxes this week.  We also have the apples we picked last Sunday in St Mabyn.

    All that tender loving care has paid off!  All those painstaking hours spent handweeding carrot beds suddenly seem worthwhile. 

    We’ve already taken delivery of our share of the harvest.  So, as they say, this list is just for the record…

    carrot-bunching-camel-csa O2-10-09 In the small boxes: –
    *carrots (Camel CSA)
    *onions (Camel CSA)
    *leeks (Mark Norman)
    *peppers (Jeremy Brown)
    *salad bag (Jane Mellowship)
    *apples – Lord Hindlip (Charlotte Barry)
    potatoes (Burlerrow, St Mabyn)
    kale (Rest Harrow, Trebetherick)

    Medium boxes also have:
    *parsnips (Camel CSA)
    calabrese or tenderstem broccoli (Rest Harrow, Trebetherick)

    * = grown to organic principles

  • Enjoy these unusual Cornish apples

    Posted on October 23rd, 2009 charlotte No comments

    The dessert apples in Camel CSA’s vegetable boxes this week are a delicious old English variety called Lord Hindlip.  They were planted in our garden at St Mabyn some 40 or more years ago by Percy Dunstan, a smallholder.  His daughter, who still lives in the village, says they were his favourite.

    lord-hindlip-apples-camel csa 10-09-09Pomona Publications, which specialises in fine botanical art prints, describes this attractive-looking apple:

    “A seedling from the Worcester estate of Lord Hindlip, introduced by the Watkins nurseries of Hereford in 1896. Lord Hindlip has beautifully coloured skin and a fine physique, broad shoulders tapering to a narrow base, with juicy flesh and a refreshing, tangy aromatic flavour.” 

    Rosanne Sanders, in her classic book The English Apple, admires its particular taste:

    “The fruit is a very late dessert type, with rich and distinctive vinous flavour.  Picking time is early to mid October and its season is December to March.”


    Lord Hindlip is a late variety that benefits from being kept for a couple of weeks before eating.  (But I suggest you try one and decide for yourself.)

    apple-harvest-camel-csa 18-10-09From my own experience, I recommend Rosanne Sanders’ method of storing apples in a clear plastic bag: 

    “The material maintains high humidity and so prevents the fruits from shrivelling too quickly.  However, the apple must be allowed to breathe. 

    The skin of the bag should be perforated with a hole the diameter of a pencil for every pound of fruit, and the top of the bag folded over rather than sealed.  Use clear polythene so that the apples can be seen and any rots removed if necessary.

    The required conditions of coolness, darkness and ventilation still apply.”

    We’ll be including the remainder of the Lord Hindlip harvest in the apple juice we’re going to produce on Camel CSA’s site at St Kew Highway on Sunday.  But we could do with some more.  So please –  if you know about any surplus apples going begging, do let us know.

  • Come to our apple harvest

    Posted on October 14th, 2009 charlotte No comments

    apples-lord-hindlip-camel csa 25-09-09We’re devoting this Sunday’s volunteer session to picking apples in St Mabyn.

    Camel Community Supported Agriculture members are invited to turn up at  between 10 a.m. and 1 p.m. on Sunday.  Look out for the Camel CSA sign on the gate.  Or contact us.

    We’re hoping to harvest enough apples to go in next week’s boxes and to turn into delicious, fresh apple juice the following Sunday.  If you’ve got any surplus apples of your own, we’d like you to bring them along then.

    In the meantime we’re busy trying to source an apple crusher and press.  So if anyone out there can help us, please get in touch with one of our core (!) group.