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  • Baby carrots in Camel CSA’s veg boxes

    Posted on June 18th, 2016 charlotte No comments

    harvesting-baby-carrots-camelcsa-170616In 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
    carrot-harvesting-camelcsa-170616*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 indicated

    Try 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 charlotte No comments

    We 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 minutes

    Ingredients
    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, crushed

    Method
    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

  • Seasonal recipe No 48: Baby carrots with lemon & thyme

    Posted on June 11th, 2010 charlotte No comments

    A 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 minutes

    Ingredients
    750g baby carrots, tops off
    2 sprigs of fresh thyme, chopped finely
    Juice of half a lemon
    25g butter
    500ml vegetable stock

    Method
    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…