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Baby carrots in Camel CSA’s veg boxes
Posted on June 18th, 2016 No commentsIn all the boxes this week:-
*new season baby carrots
*Swiss chard
*spring onions
*parsley
*Cornish new potatoes (Mark Norman, Bodmin)
strawberries (Mitchell Fruit Garden)
cauliflower (Growfair, Cornwall)Standard boxes also have:-
extra new potatoes
*mangetout OR podded peas
*mixed lettuce bag – including ‘Freckles’
Hispi ‘sweetheart’ cabbage (Growfair, Cornwall)* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicatedTry these delicious baby carrot dishes on Camel CSA’s recipes page: –
Baby carrots with lemon and thyme
Jamie’s best whole-baked baby carrots -
Seasonal local food recipe No.150: Jamie’s best whole-baked baby carrots
Posted on June 15th, 2012 No commentsWe have REAL baby carrots in this week’s veg boxes – not the baby-cut carrots that are heavily marketed in supermarkets as a healthy alternative to junk food.
Real baby carrots are delectable eaten raw or lightly steamed. They are also delicious roasted, in this simple recipe from Jamie Oliver. He says: “By cooking them first covered by tinfoil, they steam and exchange flavours with the herbs and garlic. Then when you remove the foil they start to roast and sweeten.”
Serves: 4
Preparation: 5 minutes
Cooking: 40-50 minutesIngredients
750g/1lb 10oz young bunched carrots, different colours if possible, washed and scrubbed
olive oil
herb or red wine vinegar
sea salt and freshly ground black pepper
a few sprigs of fresh thyme
3 cloves of garlic, crushedMethod
Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good glug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves.Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.
Baby carrots with lemon and thyme
Summer carrots, herb sauce
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Seasonal recipe No 48: Baby carrots with lemon & thyme
Posted on June 11th, 2010 No commentsA simply delicious way of cooking new-season carrots from Henrietta Danvers, one of Camel CSA’s picking and packing volunteers.
Serves 6
Preparation: 10 minutes
Cooking: 15 minutesIngredients
750g baby carrots, tops off
2 sprigs of fresh thyme, chopped finely
Juice of half a lemon
25g butter
500ml vegetable stockMethod
Scrub the carrots and leave them whole. Bring the stock to the boil in a heavy-bottomed pan, then add the butter and lemon juice. When the butter has melted, add the whole carrots and cook for five minutes. Take out the carrots with a slotted spoon and pour some of the liquid into another container (keep for soup). Retain about 1ml of stock in the bottom of the pan and reduce it over a high heat. Pop the carrots back into the pan to coat them with the remaining liquid. Sprinkle on the chopped thyme leaves and serve.Update
Glad we agree on this one: Hugh Fearnley-Whittingstall’s cookery column in the Guardian this weekend features – guess what – new-season carrot recipes. “There’s not much that heralds the onset of summer as much as a new-season carrot – so get grating, chopping, roasting, even baking now,” he says.
We will, Hugh, we will…