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  • Beautiful basil in this week’s veg boxes

    Posted on August 29th, 2016 charlotte No comments

    In all the boxes: –
    basil-camelcsa-0716*basil – green and purple
    *tomatoes – yellow or red
    beetroot
    *mixed lettuce and rocket bag
    *courgettes – green and yellow (Mark Norman, Bodmin)
    tenderstem or calabrese  (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *cucumbers
    *aubergine or green pepper
    runner beans (Polmorla Market Garden, Wadebridge)

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.

  • Seasonal local food recipe No.288 – Delia’s pasta ‘Puttanesca’

    Posted on August 12th, 2015 Janet No comments

    In Italian a puttanesca is a “lady of the night” so Delia Smith calls this “tart’s spaghetti”!

    Serves 2

    tomatoes-camel csa 21-08-09Preparation time: 10 minutes
    Cooking time: 40 minutes

    Ingredients
    2 cloves garlic, finely chopped
    50g anchovies, drained (optional)
    150g pitted black olives, chopped
    1 fresh red chilli, de-seeded and chopped
    1 heaped tbsp capers, drained
    450g tomatoes, skinned and chopped
    1 rounded tbsp tomato puree
    1 tbsp fresh basil, chopped
    2 tbsp olive oil
    freshly ground black pepper

    225-275 g spaghetti (depending on how hungry you are)

    freshly grated parmesan cheese
    chopped fresh basil

    Method
    To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these until the garlic is pale golden.  Then add all the other sauce ingredients, stir and season with a little pepper.

    Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.

    Cook the spaghetti, timing it to be ready when the sauce is cooked.  Drain the spaghetti, return it to the pan and toss the sauce in it, adding the basil.  Mix thoroughly and serve with lots of grated parmesan to sprinkle over.

  • Basil, beetroot and peppers in our boxes this week

    Posted on September 4th, 2014 Janet No comments

    All boxes have basil, beetroot, peppers and aubergines this week.

    Small boxes have:-basil-camelcsa-190812
    *Tomatoes
    *Beetroot
    *Peppers
    *Aubergines
    *Kale
    *Basil
    *Onions
    Potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    Extra potatoes
    *French beans
    *Salad leaves
    *Courgettes (Mark Norman, Bodmin)

    All veg grown by Camel CSA, unless otherwise indicated
    * = grown to organic principles

  • Broad beans and more in Camel CSA’s weekly veg boxes

    Posted on July 25th, 2014 charlotte No comments

    Another unbeatable seasonal selection in our vegetable boxes: –

    Small boxes have: –
    broadbeans-camelcsa-060614
    tomatoes or aubergine (Camel CSA)
    basil (Camel CSA)
    * cucumbers (Camel CSA)
    * spinach or chard (Camel CSA)
    carrots (Camel CSA)
    * broad beans (Camel CSA)
    * potatoes (Mark Norman, Bodmin)

    Standard boxes also have: –
    extra potatoes
    broadbeans-inpod-camelcsa* small aubergine
    small salad bag (Camel CSA)
    French beans (Camel CSA)
    courgettes (Mark Norman)

    = grown to organic principles

  • Seasonal local food recipe No.198: Cucumber and tomato salad with feta and basil

    Posted on August 11th, 2013 charlotte No comments

    Another easy summer dish that can be assembled in no time at all, using vegetables and herbs in Camel CSA’s seasonal weekly veg boxes. Thanks to allrecipes.co.uk

    Serves: 4

    Preparation time: 15 minutes

    No cooking!

    Ingredients
    6 tomatoes, diced
    1 small cucumber – peeled, quartered lengthways and chopped
    3 spring onions, chopped
    15g fresh basil leaves, cut into thin strips
    3 tbsp olive oil
    2 tbsp balsamic vinegar
    3 tbsp crumbled feta cheese
    salt and freshly ground black pepper

    Method
    Toss all the ingredients together in a large bowl. Season with salt and pepper.

  • Seasonal local food recipe No 158: Pesto gnocchi

    Posted on August 20th, 2012 charlotte No comments

    This simple dish is from TV presenter Dick Strawbridge, who lives in Cornwall. He cooked it with his son James on ITV’s The Hungry Sailors.

    We’ll be using our homegrown basil in Camel CSA’s veg boxes this week to make it along with the potatoes supplied by James Mutton at Burlerrow Farm, St Mabyn.

    We have a strongly-growing crop of basil in the polytunnel and can look forward to plenty more in the weeks to come.

    Serves: 4

    Preparation time: 30 minutes
    Cooking time: 30 minutes

    Ingredients
    For the gnocchi:
    750g potatoes
    300g plain flour
    1 egg yolk, beaten
    Pinch of salt

    For the pesto:
    2 garlic cloves
    12 basil leaves
    2 tbsp pine nuts
    1 tsp sea salt
    50 g parmesan cheese, grated
    (use a vegetarian version to keep it a veggie dish)
    4 tbsp olive oil

    Method
    Peel and roughly chop the potatoes and boil for 15-20 minutes until soft.

    Push the potatoes through a metal sieve, or a potato ricer, to make a smooth purée. Allow to cool and mix in the flour. Beat in egg yolk and a pinch of salt until it forms a dough. Knead to ensure it is smooth.

    Roll the dough into a long thin sausage then cut into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make an indentation into the top of each gnocchi.

    For the pesto, grind the garlic, basil leaves, pine nuts and salt together in a mortar and pestle to form a paste. Stir in the parmesan and olive oil.

    Drop the gnocchi into boiling, salted water and cook for a couple of minutes. The gnocchi are ready when they rise to the surface of the water. Remove, drain and coat in the pesto.

  • Seasonal recipe No 47: Borlotti bean tagliatelle

    Posted on June 4th, 2010 charlotte No comments

    This is a perfect creamy pasta dish that uses some of the fresh basil we have in the veg boxes this week.  It comes from the first River Cafe Cook Book Easy, whose authors are the late-lamented Rose Gray and her fellow River Cafe founder Ruth Rogers. 

    Serves 4

    Preparation: 10 minutes
    Cooking: 30 minutes

    Ingredients
    350g dried egg tagliatelle
    100g pancetta
    500g cooked borlotti beans (or tinned)
    1 red onion
    2 garlic cloves,
    1 x 400g tin of peeled plum tomatoes, drained
    3 tbs double cream
    3 tbs torn basil leaves
    50g Parmesan, freshly grated
    extra-virgin olive oil

    Method
    Peel and chop the onion and the garlic.  Cut the pancetta into 1cm pieces.  Rinse the beans if tinned.

    Heat 2 tbs of olive oil in a thick-bottomed pan. Add the onion and cook until soft, then add the garlic and pancetta and cook until the pancetta is translucent. This should take about 10 minutes. Add the tomatoes, chopping them up to make a sauce, and cook for a further 10 minutes.

    Season, then stir in the borlotti beans and cream. Cook for 5-10 minutes, until the sauce is thick. Add the basil and 2 tbs of olive oil. Cook the tagliatelle in boiling salted water until al dente. Drain, retaining 3-4 tbs of the pasta water. Add the tagliatelle to the beans, adding the retained pasta water if the sauce is too thick. Toss together, drizzle with olive oil and serve with the Parmesan.

  • Fresh basil in the veg boxes

    Posted on June 3rd, 2010 charlotte No comments

    The delicious smell of new season basil is wafting around the veg boxes.  We’ve got a wonderful selection of spring vegetables this week, which suggests we’re almost over the “hungry gap“.

    All the box contents – except for the last of the Cornish asparagus crop – come from two of Camel CSA’s three expert growers, Jeremy Brown of St Kew Harvest and Mark Norman in Bodmin.

    Small and standard boxes have: –
    *new potatoes (Mark Norman)
    *mixed basil (St Kew Harvest)
    *radish (St Kew Harvest)
    *rocket (St Kew Harvest)
    *lettuce (St Kew Harvest)
    asparagus (Lower Croan, Sladesbridge)

    Standard boxes also have: –
    *extra potatoes (Mark Norman)
    *beetroot (Mark Norman)
    *green onions (Mark Norman)
    *green garlic (St Kew Harvest)

    * = grown to organic principles

  • My holiday with vegetables

    Posted on September 15th, 2009 charlotte No comments

    Holiday nightmare or domestic dream?  Frances is back home after a visit to her parents, who are enthusiastic members of Camel Community Supported Agriculture’s growing-our-own-food project…

    pumpkin 15-09-09“Who’d have thought I’d spend my first morning visiting my parents helping Mum make three lots of soup, the easiest and quickest way to make sure all the vegetables from the box got used.

    “Dad incidentally was out of the way, sorry, too busy up at the farm helping out with the other volunteers.

    “My favourite soup was the roast tomato and basil (see below), as the tomatoes actually tasted like tomatoes unlike the ones you get from the supermarket in Newcastle!

     “The fun didn’t stop there, with another vegetable box arriving towards the end of my visit. This box contained a wonderfully orange pumpkin which we roasted to make a pumpkin and sage risotto with blue cheese.

    “I made up the recipe, simply adding the roasted pumpkin to a basic risotto, adding chopped fresh sage leaves to the stock and cubes of blue cheese on top of the risotto at the end.

    “Although the pumpkin ended up being a little bit watery (perhaps we should have stuck to making soup!) the risotto turned out to be very good energy food for dancing the night away at the barn dance in St Mabyn that evening which was a lovely, if not exhausting end to my Cornwall visit.”

    Roast tomato and basil soup (adapted from the Good Housekeeping Cookery Book)

    Preparation and cooking time: 40 minutes.  Serves 4

    Ingredients
    2 lbs fresh ripe tomatoes
    1 onion
    1 medium potato
    1 stick of celery
    1 carrot
    2 tablespoons olive oil
    1 litre of vegetable stock
    1 tablespoon tomato puree
    1 bunch of basil

     Method
    Halve tomatoes and place in baking tray. Sprinkle with oil and a few basil leaves. Cook in a hot oven for 30 minutes.  Chop onion, carrot, potato and celery finely and sautee gently in oil in a large pan for 10 minutes.  Add stock, salt and pepper and simmer for 10 minutes.  When tomatoes roasted, remove skins and add to pan.  Chop stems of basil and half the leaves and add to the mix with tomato paste.  Simmer for a further 5 minutes.  Puree in a blender. Serve with a garnish of basil leaves.