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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
    *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

    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

    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

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

    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.


    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…