We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.359 – Vietnamese salad with tiger prawns

    Posted on April 23rd, 2017 Janet No comments

    Frank made this delicious salad for Friday’s supper.  If you don’t eat prawns you could substitute with some fried tofu or just have the salad as is.  Frank used the radishes and bean sprouts from this week’s veg boxes for an extra bit of crunch!

    Serves 4 for a starter or 2 for a main

    Preparation time: 30-40 minutes
    Cooking time: 10 minutes

    Ingredients
    8 tiger prawns, peeled and de-veined (we used frozen)
    1 bunch fresh mint leaves
    1 bunch fresh coriander
    200g cucumber
    2 shallots
    harvesting-radishes-camelcsa-260316100g bean sprouts
    small bunch radishes, sliced
    40g cashew nuts
    150g pomelo or grapefruit
    For the dressing:
    2 tbsp sugar
    4 tbsp fish sauce
    4 tbsp lime juice
    1 tbsp rice vinegar
    2 cloves garlic
    1 small red chilli (eg bird’s-eye)

    Method
    First make the dressing because you’ll use it to marinate your prawns.  Very finely chop or mince the garlic and chilli.  Place these in an empty jar and then add all the other dressing ingredients.  Shake well until the sugar dissolves.  Taste – you can adjust the level of spice, saltiness, sweetness or sourness according to your tastes.  Place the prawns in a dish and pour over a little of the dressing, just enough to coat.  Refrigerate while you prepare the other ingredients.

    Deseed and cut the cucumber into fine matchsticks and place in a bowl.  Next, finely slice the shallots and add these.  Then prepare the pomelo/grapefruit – remove the skin from each segment so you only have the juicy centre.  Break the segments into chunks.  Add to the bowl along with the chopped mint and coriander and the beansprouts.

    Finally prepare the cashew nuts.  Spread them out on a baking sheet and bake in a hot oven for about 5 minutes until they are golden.  Alternatively you could brown them under a hot grill.  Once they have cooled coarsely chop them and add them to the salad.

    Next cook the prawns.  Heat a griddle pan on a high flame with a little olive oil.  Once the oil is hot place your prawns in the pan.  Cook until the prawns are pink and firm but they should not become tough – about 2 minutes each side should be enough.  Take the prawns off the heat and allow to rest while you dress and plate the salad.  Dress the salad and divide evenly between the plates before placing the prawns on top.

  • Radishes and purple sprouting broccoli in Camel CSA’s veg boxes from Cornwall

    Posted on April 23rd, 2017 charlotte No comments

    Spring has definitely sprung!

    harvesting-radishes-camelcsa-210417In all the boxes this week:-
    *radishes
    *sprouted mung beans
    rhubarb (Camel CSA / Mark Norman, Bodmin)
    leeks (Restharrow Farm, Trebetherick)
    beetroot (Restharrow)
    cauliflower (Growfair)
    potatoes ‘Wilja’ (Restharrow)

    purple-sprouting-broccoli-camelcsa-170417

    Standard boxes also have:-
    extra potatoes
    *purple sprouting broccoli
    onions (Restharrow)
    Jerusalem artichokes (Restharrow)

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

    Try more than 350 vegetable recipes on Camel CSA’s recipe page

  • Seasonal local food recipe No.358 – Rhubarb and date loaf cake

    Posted on April 11th, 2017 charlotte No comments

    This is one of those popular recipes passed on by a relative or family friend. Can’t remember! It has the virtue of using much less sugar, as the dates provide added sweetness. It’s really easy to make with the rhubarb in this week’s veg boxes.

    rhubarb-date-loaf-cake-camelcsa-130417Serves 8

    Preparation time: 10 minutes
    Cooking time: 30-45 minutes

    Ingredients
    225g rhubarb
    85g butter
    170g self-raising flour
    110g sugar + 1tsp extra
    110g (about 12) stoned dates, chopped
    1 large egg
    4 tbsp milk

    Method
    Heat the oven to 190C/gas mark 5. Grease and line a 450g loaf tin.

    Chop the rhubarb into 1cm dice. Rub the butter into the flour and stir in the sugar, the rhubarb and dates. Mix in the beaten egg and milk. Scrape the thick mixture into the tin, hollowing out a shallow trough along the middle. Sprinkle with the extra 1tsp sugar.

    Bake for 1.5 hours. Allow to stand for five minutes before turning out of the tin to cool.

  • Radishes, rainbow chard and rhubarb in Camel CSA’s weekly veg boxes

    Posted on April 9th, 2017 charlotte No comments

    The vibrant reds and greens of spring are in our vegetable boxes from Cornwall this week.

    rainbow-chard-camelcsa-070417In all the boxes this week:-
    *radishes
    *sprouted mung beans
    rhubarb (Mitchell Fruit Garden)
    leeks (Restharrow Farm, Trebetherick)
    beetroot (Restharrow)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    harvesting-radishes-camelcsa-070417Standard boxes also have:-
    extra potatoes
    *rainbow chard
    *mixed salad leaves
    *parsley

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

    Try these ways with radishes on Camel CSA’s recipe page (more than 350 recipes for you to try):-
    Warm halloumi with radish, apple and pecan salad
    Radish and mint tzatziki

  • Seasonal local food recipe No.356 – Wild garlic and cheese muffins

    Posted on March 26th, 2017 charlotte No comments

    Camel CSA’s chair Diana Barry recommends this River Cottage Handbook No.8 Pam Corbin recipe for wild garlic. Pam says: “It’s heady, yet sweet aroma combines beautifully with strong Cheddar to make moreishly good muffins.”

    wild-garlic-camelcsa-170317Makes 10 large muffins

    Preparation time: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    250g plain flour
    2 tsp baking powder
    1/2 tsp bicarbonate of soda
    1/2 tsp salt
    flowering-wild-garlic-camelcsa-1703171 tsp English mustard powder or 1/2 rsp cayenne pepper (optional)
    125ml milk
    125ml plain yogurt
    1 egg
    100ml sunflower or rapeseed oil
    2 level tbsp finely chopped wild garlic leaves (about 20 leaves)
    100-150g strong Cheddar cheese, grated
    5 cherry tomatoes, halved (optional)

    Method
    Preheat the oven to 200C/Gas Mark 6. Sift the first five ingredients into a medium mixing bowl, making sure they are evenly blended together.

    Put the milk, yogurt, egg, oil, chopped garlic leaves and three-quarters of the cheese into a large mixing bowl. Beat together until well combined and the mture is like a very thick batter. Pour into the dry ingredients and stir very lightly, scraping son the sides, until just combined, with no clumps of dried flour lurking in the bottom of the bowl.

    Place 10 muffin cases in a muffin tray with holes 2cm deep / 6.5cm diameter. Divide the mixture between the cases, filling each 3/4 full. Place half a tomato, if using, on top of each muffin and sprinkle with the remaining sheese.

    Bake in the oven until well risen and golden on top.They should spring back into shape when touched lightly.

  • Salad leaves and wild garlic in Camel CSA’s veg boxes

    Posted on March 24th, 2017 charlotte No comments

    Spring comes early to Cornwall. The longer days and increased light levels are encouraging seeds to germinate and veg plants to put on a growth spurt.

    In all the boxes this week:-
    *salad bag – rocket, lettuce, mizuma, baby beet/spinach, red/golden mustard leaves
    *wild garlic leaves – foraged
    mixed-salad-leaves-camelcsa-040316*sprouted mung beans
    cauliflower Restharrow Farm, Trebetherick
    parsnips (Restharrow)
    Jerusalem artichokes(Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *red Russian kale or purple sprouting broccoli
    leeks (Restharrow)
    onions (Restharrow)

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

    Try these Jerusalem artichoke recipes on Camel CSA’s recipe page (more than 350 recipes for you to browse): –
    Yotam’s roasted chicken with Jerusalem artichokes and lemon
    Casserole of artichokes and pork
  • Seasonal local food recipe No.355 – Wild garlic frittata

    Posted on March 19th, 2017 charlotte No comments

    Newly-laid eggs are the perfect partner for wild garlic during its short season in Cornwall. This tasty and colourful recipe from Demuths Vegetarian Cookery School is delicious served with the red kale or purple sprouting broccoli in our weekly veg boxes.

    wild-garlic-fritatta-camelcsa-170317Serves: 2
    Preparation and cooking time: 15-20 minutes

    Ingredients
    1 medium potato peeled and diced very small
    1 tbsp olive oil
    4 eggs
    50g ricotta
    25g vegetarian-style Parmesan, grated
    1 large handful of young wild garlic leaves, chopped roughly
    sea salt and freshly ground black pepper

    Method
    In a 24cm frying pan, one without a plastic handle, heat the olive oil and gently sauté the potato, with a lid on until cooked, which takes about 10 minutes.

    In a mixing bowl, whisk the eggs with 2/3rds of the ricotta and parmesan, add the wild garlic and season with salt and pepper. Add the egg mix to the potatoes and cook on a gentle heat, until almost set. You will need to run a heatproof spatula around the frittata to stop it from sticking.

    Pre-heat the grill. Scatter the remaining ricotta and parmesan over the top of the frittata and grill until the top is golden. Serve at once cut into wedges. with wild garlic leaves drizzled with your favourite nut or olive oil.

    Tips
    Flavour frittatas with whatever is in season, spring onions and peas with chervil, steamed asparagus tips with fresh mint, sweet tomatoes with basil or wild mushrooms with tarragon.

  • Wild garlic leaves in Camel CSA’s seasonal veg boxes

    Posted on March 17th, 2017 charlotte No comments

    Wild garlic is in season in Cornwall, so we’re foraging madly! We expect it to be in our veg boxes over the next 2-3 weeks, depending on the weather conditions. Our picking and packing team forage the garlic leaves from private locations where no chemical fertilisers or sprays are used.

    foraging-wild-garlic-camelcsa-170317In all the boxes this week:-
    *wild garlic leaves – foraged
    *swede
    *purple sprouting broccoli or red kale (Camel CSA / Restharrow Farm, Trebetherick
    leeks (Restharrow)
    red onions (Restharrow)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    flowering-wild-garlic-camelcsa-170317Standard boxes also have:-
    extra potatoes
    *flat-leaved parsley
    *beetroot (Camel CSA / Restharrow)
    Jerusalem artichokes (Restharrow)

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

    Try these wild garlic recipes on Camel CSA’s recipe page (more than 350 recipes for you to browse): –
    Wild garlic pesto (bit of a kick, great on pizza)
  • Seasonal local food recipe No.354 – Beetroot and caraway soda bread

    Posted on March 12th, 2017 Janet No comments

    Frank made this loaf for Sunday lunch last weekend.  The recipe’s from Anna Jones in The Guardian. You might expect the loaf to be bright pink.  It was before it went into the oven but oddly, once baked, it turned to a more palatable shade of yellow!  Whatever the colour it tasted great.

    Preparation time: 30 minutes
    Cooking time: 40 minutes

    Makes 1 x 750g loaf

    Ingredients
    300g cooked beetroot, chopped
    1 tsp fennel seeds
    1 tsp caraway seeds
    100ml buttermilk (or plain yoghurt let down with a splash of milk)
    200g white spelt flour
    200g wholemeal spelt flour
    50g pumpkin seeds, plus more for sprinkling
    1 tsp salt
    2 tsp bicarbonate of soda
    Black pepper

    Method
    Preheat the oven to 220°C/gas mark 7. Put the beetroot (see the note below if you’re roasting your own), spices and buttermilk in a food processor and puree until smooth.

    Put the flours, pumpkin seeds, salt, bicarbonate of soda and pepper into a large bowl and mix well.  Pour the beetroot mixture into the flours and mix with a fork until well combined, then use your hands to gently bring the lot into a rough ball. Don’t knead it though, or it will make the finished loaf tough.

    Scatter some flour over a baking sheet and put your ball of dough on top. Dust with a little more flour and a few more pumpkin seeds.   Cut a deep cross in the bread, then bake for 30 – 40 minutes until golden and risen.

    Remove from the oven and tap the bottom of the loaf. If you get a hollow sound, it’s perfect, so pop it on a wire rack to cool. This is delicious warm with salted or almond butter.

    If you are roasting the beetroot yourself
    Wash the beetroot well and trim off the stalks. Place the whole beetroot in a foil parcel, wrapped really tightly so the steam doesn’t escape. Cook for around an hour (depending on the size of your beetroot) until tender. Once cooked, allow to cool in the foil parcel, this will make it really easy to remove the skins. When cool enough to handle slip the skins off and discard. Extra roasted beetroot can be used in salads or alongside dips such as hummus.

  • White sprouting broccoli in Camel CSA’s veg boxes

    Posted on March 12th, 2017 charlotte No comments

    Our boxes are bursting with staple winter vegetables.white-sprouting-broccoli-camel csa

    In all our veg boxes: –
    white sprouting broccoli (Restharrow Farm, Trebetherick)
    red onions (Restharrow)
    cauliflower (Restharrow)
    beetroot (Restharrow)
    leeks (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *coriander
    *cabbage
    *mixed salad leaves – rocket, lettuce, mizuma, baby beet/spinach, red/golden mustard

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

    Try these delicious ways with roasted cauliflower on Camel CSA’s recipe page: –
    Yotam’s roast cauliflower with chorizo and green olives
    Roasted curried cauliflower
    Roasted cauliflower gigli with pine nuts and currants