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  • Red and yellow tomatoes in our veg boxes

    Posted on July 30th, 2015 charlotte No comments

    Standard box members also have the first of this season’s aubergines and green peppers.

    aubergines-tomatoes-camelcsa-180714In all our boxes this week:-
    *tomatoes
    *broad beans
    *parsley
    *cucumber
    *new potatoes
    *courgettes (Mark Norman, Bodmin)
    *French beans (yellow or purple) OR peas OR mangetout
    rosemary sprig (Janet Hulme, Wadebridge)

    Standard boxes also have: –
    extra new potatoes
    *green pepper
    *aubergine
    *spinach OR calabrese

    * = grown to organic principles

    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these delicious side dishes on our recipe page –
    Lemon cashew parsley dip
    Cucumber raita

  • Seasonal local food recipe No.247 – Neela’s aubergine and potato

    Posted on October 18th, 2014 Janet No comments

    This recipe is taken from Madhur Jaffrey‘s Eastern Vegetarian Cooking.  It is a tasty side dish for a curry.

    Serves 2-4aubergines-camelcsa-020911
    Preparation and cooking time: 20-30 minutes

    Ingredients
    4 tbs vegetable oil
    1/2 tsp whole black mustard seeds
    140g peeled, diced potatoes (1.5 cm cubes)
    115g diced aubergine (1.5 cm cubes)
    1 1/2 tsp ground coriander seeds
    1 tsp ground cumin seeds
    1/4 tsp ground turmeric
    1/8 – 1/4 tsp cayenne pepper
    1/2 tsp salt
    1 tbs fresh green coriander (optional)

    Method
    Heat the oil in a frying pan over a medium heat.  When hot, put in the mustard seeds.  As soon as the mustard seeds begin to pop put in the potatoes and aubergine.  Stir once then put in the rest ot the ingredients, apart from the fresh coriander, stir and fry for one minute.  Add 3 tbs water, cover and turn the heat to low and simmer gently for 10 – 15 minutes or until the potatoes are tender, stirring every now and then.  If the vegetables seem to catch at the bottom of the pan, add another tablespoon of water.  Serve garnished with the fresh coriander, finely chopped.

  • Seasonal local food recipe No.241 – Moroccan aubergine, chickpea and red pepper salad

    Posted on September 7th, 2014 Janet No comments

    My husband made this delicious salad for tea yesterday.  Instead of red pepper we used the green peppers out of our veg box.

    Serves: 2-4purple-peppercamel-csa-270811
    Cooking and preparation time: 30 minutes

    Ingredients
    2 small or 1 large aubergine, sliced into 1cm (½in) rounds
    2 tbsps olive oil
    Salt and pepper
    1 red pepper, cut into quarters
    1 tin of chickpeas, drained and rinsed
    1 red onion, finely chopped
    2 tbsps parsley, chopped
    2 tbsps mint, finely chopped, plus 2 tbsps of small leaves for garnish
    For the dressing:
    1 tsp honey
    1 tsp cumin
    1 tsp cinnamon
    1 tsp paprika
    4 tbsps olive oil
    Juice of 1 lemon
    Salt and pepper

    Method
    Brush the aubergine slices with olive oil, season lightly then cook them on a very-hot ridged grill pan until nicely coloured on each side with char-grilled lines.  Do the same with the red pepper. Once these are cooked, allow them to cool. Whisk together the honey, cumin, cinnamon, paprika, olive oil, lemon juice and season with salt and pepper.  In a large bowl, combine the dressing with the chickpeas, chopped red onions, parsley and mint, then toss together to dress the salad.  Top the salad with the aubergine and pepper slices, garnish with a few mint leaves and serve.

  • Seasonal local food recipe No.240 – Delia’s oven roasted ratatouille

    Posted on August 29th, 2014 Janet No comments

    This is my favourite way of making ratatouille, from Delia Smith. Oven roasting the vegetables means they retain their shape and identity and take on a lovely toasted flavour.  You can vary the quantities of the vegetables to suit what you have available. If you are short of time you could miss out salting the aubergine and courgette,

    Serves 4aubergines-tomatoes-camelcsa-180714

    Preparation time: 1 hour 15 minutes
    Cooking time: 30-40 minutes

    Ingredients
    450g cherry tomatoes, skinned
    2 medium courgettes
    1 small aubergine
    1 small red pepper
    1 small yellow pepper
    1 medium onion
    2 cloves garlic, finely chopped
    3 tbs olive oil
    1 handful fresh basil leaves roughly torn
    salt and freshly ground black pepper

    Method
    Chop the aubergine and courgette into 2.5 cm dice, leaving the skin on.  Sprinkle with 1 dessertspoon salt, place in a colander and leave for an hour to let the bitter juices drain out.  Rinse thouroughly and dry the vegetables.  Chop the rest of the vegetables into 2.5 cm squares.  Place all the vegetables, garlic and basil in a roasting tin so that they form one layer, drizzle with the olive oil, stir to coat the vegetables all over  and season with salt and pepper.  Roast on the top shelf of a preheated oven Gas mark 7/ 220°C for 30-40 minutes or until the vegetables are roasted and tinged brown at the edges.  I served mine with a gougere.