We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.228 – Hugh’s baby carrot and broad bean risotto

    Posted on May 24th, 2014 Janet No comments

    broad beans in pod-camel csaThis is from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! and is a perfect summer risotto.  I often use chicken stock instead of vegetable stock.

    Serves 4broad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csa

    Preparation time: 15 minutes
    Cooking time: 35-40 minutesbroad-beans-in-pod-camelcsa

    broad beans in pod-camel csaIbroad beans in pod-camel csangredients
    1 tbs olive or rapeseed oil
    40 g butter
    1 large onion, finely chopped
    800ml hot vegetable stock
    200g risotto rice
    100ml white wine
    250-300g baby carrots, scrubbed and halved or quartered lengthways
    150g baby broad beans
    20g parmesan cheese, finely grated
    A handful of flat-leaf parsley, chopped
    salt and freshly ground pepper
    olive or rapeseed oil to serve

    Heat the oil and 25 g butter in a large pan over a medium heat.  Add the onion and fry gently for 8-10 minutes, until softened.  Stir the rice into the onion and cook for a minute or two, then stir again.  Add the wine and bring to a simmer.  Cook for a few minutes, stirring from time to time, until the wine is absorbed.

    Start adding the hot stock a ladleful at a time, stirring frequently and add more stock as it is absorbed.  It should take about 20-25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente. Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in about 5 minutes from the end of the cooking time.

    When the rice and vegetables are cooked, turn off the heat.  Add the cheese and the remaining butter, cover and leave for a couple of minutes.  Add most of the parsley and season to taste.  Serve in bowls with the remaining parsley scattered over and trickle over a little oil.

  • It’s time to… plant new potatoes

    Posted on March 31st, 2014 charlotte No comments

    Our growing team had some welcome assistance from four-year-old Daisy M on Sunday, as we dug a trench for “Rocket” potatoes. Daisy also drew us this lovely picture of a “beardy gnome growing carrots”.











  • Seasonal local food recipe No.219 – Millet and vegetable gratinee

    Posted on March 8th, 2014 Janet No comments

    I was first introduced to this dish when our son was at nursery school – he is now 23 and I am still cooking it!  It is from the Cranks recipe book.

    Serves 4leeks-camelcsa-221010

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

    125g millet
    600ml water
    75g butter or margarine
    2 medium leeks sliced
    1 large carrot grated
    4 sticks celery thinly sliced
    300ml milk
    25g plain flour
    3 tbs parsley, chopped
    grated rind and juice of 1/2 lemon
    salt and pepper to taste
    125g cheese grated

    Cook the millet in the measured boiling water until just tender and all the water has been absorbed.  Melt 50g butter in a saucepan, add the prepared vegetables ansd saute for 10-15 minutes, stirring frequently. Meanwhile, melt the remaining 25g butter in a saucepan and add the flour and cook for 1 minute.  Stir in the milk, parsley, lemon juice and rind and bring to the boil.  Reduce the heat and simmer for 2 minutes before adding half the grated cheese.  Combine the cooked millet, vegetables and cheese sauce, season to taste and transfer the mixture to an ovenproof serving dish. Sprinkle the remaining grated cheese over and bake in the oven gas mark 5/180°C for 30 minutes or until golden brown on top.

  • Seasonal local food recipe No.216 – Carrot halva

    Posted on February 15th, 2014 Janet No comments

    This a favourite dessert from celebrated Indian cook Madhur Jaffrey.  It’s a little time-consuming to make but so much nicer than bought Indian sweets.
    Serves 4-6

    Preparation time: 10-15 minutes
    Cooking time: 60-90 minutes

    450g grated carrots
    700ml milk
    8 whole green cardamom pods
    5 tbs vegetable oil or ghee
    5 tbs caster sugar
    1-2 tbs sultanas
    1 tbs shelled unsalted pistachios, lightly crushed

    Put the grated carrots, milk and cardamom pods into a heavy-bottomed pan and bring to the boil.  Turn the heat down to low and cook, stirring now and then, until there is no liquid left.  Heat the oil or ghee in a non-stick frying pan over a medium heat.  When hot add the carrot mixture, stir and fry until the carrots no longer have a rich, reddish colour.  This can take 10-15 minutes.  Add the sugar, sultanas and pistachios, stir and fry for another two minutes.

    Serve warm or at room temperature.  It’s good served with whipped or clotted cream.

  • Seasonal local food recipe No.215 – Country-style hot-pot

    Posted on February 8th, 2014 Janet No comments

    A hearty casserole to warm you up when you come in out of the wind and rain!  It’s my adaptation from Sarah Brown’s Vegetarian Kitchen using vacuum packed chestnuts instead of dried chestnuts and is a meal in a pot if you serve it with the cheese nuggets.

    Serves 2-4

    Preparation time: 15-20 minutes
    Cooking time: 50 minutes

    200g vacuum packed chestnuts
    250g whole pickling onions or shallots
    250g carrots, peeled and sliced into 1cm rings
    250g sprouts, peeled
    125g button mushrooms, cleaned
    1 tbs oil
    1/2 tsp mustard powder
    1 tbs soy sauce
    freshly chopped parsley
    salt and pepper

    carrots-camelcsafor the cheese nuggets (optional)
    50 fresh breadcrumbs
    50g grated cheese
    1 egg
    1/4 tsp mustard powder
    1/4 tsp paprika

    Heat the oil in a flameproof casserole or large pan and gently fry the onions for a few minutes, add the carrots and mustard powder and continue frying for a few minutes.  Add the soy sauce, the chestnuts and 500ml of water, bring to the boil and simmer for about 20 minutes.

    While this is cooking make the cheese nuggets.  Mix together the breadcrumbs and grated cheese.  Beat the egg and mix with the salt, mustard and paprika then mix this into the breadcrumbs and cheese.  Form the mixture into small balls the size of walnuts.

    After the hot-pot has cooked for 20 minutes add the sprouts, mushrooms, parsley and cheese nuggets (if using).  Season to taste and continue cooking for 15-20 minutes until the cheese nuggets are cooked and the sprouts are tender.  Serve staight away.

    This casserole will go further if you serve it with mashed potatoes and a green vegetable.

  • Carrots from the polytunnel in Camel CSA’s veg boxes

    Posted on February 6th, 2014 charlotte No comments

    Our field is still sodden so the picking and packing team are glad to be working mostly indoors this Friday.

    • UPDATE – I’m afraid we are not able to supply onions this week – they’ve gone missing! An extra item
      will go in next week’s boxes to compensate. Fortnightly boxes will get a replacement the week after.

    All boxes have: –
    * carrots (Camel CSA)
    beetroot bunches (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    sprout stalk  (Restharrow)
    swede (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra 500g potatoes
    * purple sprouting broccoli (Camel CSA)
    curly kale (Restharrow)
    red cabbage (Restharrow)

    * = grown to organic principles

  • Seasonal local food recipe No.209 – Christmas roasted vegetables with honey and spice

    Posted on December 20th, 2013 charlotte No comments

    This dead-simple combination of winter vegetables works well with turkey or ham. There’s time to cook it while the turkey rests. The recipe is part of the Season’s Eatings (groan!) mini-series from John Lewis.

    Serves: 4

    Preparation time: 10 minutes
    Cooking time: 30 minutes

    1 mini squash
    4 carrots
    4 parsnips
    2 garlic cloves, unpeeled
    2 tbsp olive oil
    2 tbsp honey
    3cm ginger root, grated
    large pinch of allspice

    Preheat the oven to 180C/gas mark 4. Scrub the carrots and parsnips (don’t peel) and cut lengthways into evenly sized chunks. Peel the squash and cut into thick slices, removing the seeds. Place the vegetables in a roasting tray with the garlic cloves. Drizzle with the olive oil and stir well so the vegetables are coated. There should be enough space for them to sit in a single layer or they will steam instead of roasting.

    Roast the vegetables in the oven for about 30 minutes until tender. Meanwhile combine the honey, ginger and allspice. Ten minutes before the end of cooking remove the veg from the oven and pour over the glaze. Return to the oven until sticky and caramelised.

  • Seasonal local food recipe No.203 – Hugh’s carrots with almonds and cumin

    Posted on November 3rd, 2013 charlotte No comments

    This simple and delicious dish from seasonal food campaigner Hugh Fearnley-Whittingstall is a perfect way to serve the tender, flavoursome carrots in Camel CSA’s veg boxes this week.

    Hugh says: “Very good with fish or chicken, and I love it with hummus and flatbread, in which case I often add some segments of orange and a squeeze of orange juice.”

    Serves: 6
    Preparation/cooking time: 15-20 minutes

    500g carrots, peeled and sliced about 4mm thick on the diagonal
    100g whole, blanched almonds
    1 tbsp cumin seeds
    2 tbsp extra-virgin olive oil
    Sea salt and freshly ground black pepper

    Bring a pan of salted water to a boil, add the carrots, cook for five minutes, until tender, then drain.

    Meanwhile, heat a large frying pan over medium heat. Toast the almonds, tossing frequently, until golden all over. Transfer to a mortar. Toast the cumin in the same pan for a few minutes until fragrant, add to the almonds, then lightly bash.

    Put the still-warm carrots in a bowl, add the nuts, seeds and oil, season, toss and serve.

  • Seasonal local food recipe No.183: Honey-glazed carrots or swede

    Posted on April 13th, 2013 charlotte No comments

    This easy side dish brings out the sweetness of carrots or swede. It’s from BBC GoodFood’s Olive magazine. You need to cut larger carrots and swede into long, thick batons. Use new-season, thinner carrots whole.

    Serves: 4
    Preparation / cooking time: 25 minutes

    400g carrots, scrubbed or peeled (cut into long, thick batons if necessary)
    Or 400g swede, peeled and cut into long, thick batons
    1 tbsp honey
    15g butter

    Simmer the carrots or swede in a large wide pan until just tender, about 15 minutes. Drain off all but a few tbsp of the cooking water then add the honey and butter and season well. Turn the carrots or swede over the heat until glazed and golden.

  • Carrots back again in this week’s veg boxes

    Posted on September 27th, 2012 Trish No comments

    This week, everyone will have:
    * carrots (Camel CSA)
    * salad (Camel CSA)
    * sweetcorn (Camel CSA)
    * chard (Camel CSA)
    * tomatoes (Camel CSA)
    * peppers (Camel CSA)
    * cucumbers (Camel CSA/Mark Norman)
    * courgettes (Mark)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes will also have:
    extra potatoes
    * aubergine (Camel CSA)
    * beetroot (Camel CSA)
    * basil (Camel CSA)
    * kale (Camel CSA)

    * = grown to organic principles