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  • Season’s greetings from Camel CSA

    Posted on December 24th, 2019 charlotte No comments

    Christmas-vegbox-picking-packing-team-camelcsa-201219Season’s greetings to all our awesome members, volunteers and supporters from Camel CSA’s growers Mark, Bridget and Jane M + regular Friday volunteers Charlotte, Fiona, Jane I, Janet and Venetia.

    Look what’s in our bumper Christmas veg boxes thanks to our picking and packing team.

    In all the Christmas veg boxes:- *Crown Prince squash, *Parisian carrots, *chillies, *parsley, *bay leaves, *garlic, *parsnips, *leeks + Brussels sprout stalk (Restharrow Farm, Trebetherick) + Wilja potatoes  (Colwith Farm, Lanlivery) + our own green tomato chutney and a jar of Cornish honey from the James family in Bodmin.

    Standard Christmas boxes also have:- *mixed salad leaves, *spring onions + red cabbage (Restharrow)

    Produce grown by Camel CSA, unless otherwise stated. Please wash all veg thoroughly.
    * = grown to organic principles

    Need some cooking inspiration?

    Browse our A-Z page of vegetable recipes – nearly 400 for you to try.

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  • Everything you need for Christmas in our festive vegetable boxes

    Posted on December 24th, 2017 charlotte No comments
    Christmas greetings from the volunteer picking and packing team at Camel CSA! Our double-value boxes have everything you need over the festive season, including a jar each of our own green tomato chutney and Cornish honey. Regular weekly veg boxes resume on Friday 5 January, 2018.
    picking-packing-team-camelcsa-221217In all the bumper boxes:-
    *winter salad leaves (Camel CSA)
    *squash ‘Crown Prince’ (Camel CSA)
    *baby carrots (Camel CSA)
    *parsley (Camel CSA)
    green tomato chutney (Camel CSA)
    jar of honey (James family, Bodmin)
    onions (Restharrow Farm,Trebetherick)
    savoy cabbage (Restharrow)
    Brussels sprouts stalk  (Restharrow)
    parsnips (Total Produce)
    harvesting-winter-salad-leaves-camelcsa-221217potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *chard (Camel CSA)
    swede (Restharrow)
    leeks (Restharrow)

    * = grown to organic principles

    Please wash all vegetables carefully

  • Seasonal local food recipe No. 345 – Nigel’s Christmas vegetarian loaf

    Posted on December 20th, 2016 Janet No comments

    I would have made this parsnip loaf from Nigel Slater in The Guardian if I hadn’t received a request from my son for roast parsnips.  Its herb flavourings and seedy texture do sound delicious, so I will try it at some point in the not-too-distant future.

    Serves 6

    Preparation time: 60 minutes
    Cooking time: 45 minutes

    parsnips 500g
    carrots 250g
    apple 1
    butter 75g
    onions 2, medium
    garlic 2 large cloves
    parsley 2 heaped tbsp, chopped
    rosemary needles 2 tbsp
    thyme leaves 1 tbsp
    hemp seeds 1 tbsp
    pumpkin seeds 1 tbsp
    sunflower seeds 1 tbsp
    poppy seeds 1 tbsp
    eggs 2
    butter for greasing the loaf tin
    thyme sprigs 8

    You will also need a loaf tin measuring about 22cm x 12cm x 8cm, lined with baking parchment.

    Peel the parsnips, then cut lengthways into quarters. Grate them finely using the coarse blade of a food processor, slightly thinner than matchsticks, then do the same with the carrot. (I don’t find it necessary to peel the carrots, only to scrub them with a vegetable brush.) Grate the apple, without peeling it, and add to the bowl.

    Warm half the butter in a shallow pan, then add the grated root vegetables and apple and let them cook, for 3 or 4 minutes, until they are bright and approaching softness. Tip them into a large mixing bowl. Set the oven at 180C/gas mark 4.

    Peel, halve and finely slice the onions. Melt the remaining butter in the shallow pan then cook the onion until it is soft and pale gold. Peel the garlic, crush finely then add to the onion and continue cooking. Tip the onion and garlic into the bowl with the carrots and parsnips. Add the chopped parsley to the mixture then finely chop the rosemary needles and thyme and add them, too. Add the hemp, pumpkin, sunflower and poppy seeds and a generous grinding of salt and pepper.

    Break the eggs into a bowl, beat them lightly to combine yolks and whites, then fold into the mixture. Combine the ingredients making sure the seeds, eggs and herbs are evenly distributed.

    Line the loaf tin with baking parchment then butter it generously. Scatter a few thyme sprigs over the bottom of the tin. Transfer the mixture into the loaf tin, pressing it firmly into place. Smooth the surface level and cover with buttered parchment. Place the loaf tin on a baking sheet and bake in the preheated oven for about 45 minutes, until lightly firm to the touch.

    Remove from the oven and leave to settle for 10 minutes then turn out of the tin and carefully peel away the paper. Cut into slices and serve with the sauce (below) or Cumberland or cranberry sauce.

    Stout and onion gravy
    A dark and deeply-flavoured accompaniment for this loaf, but also good for spooning over baked vegetables or a slice of pie.

    harvesting-onions-camelcsa-0816Enough for 6
    onions 2, medium
    butter 40g
    garlic 3 cloves
    button mushrooms 250g
    olive oil 3 tbsp
    thyme sprigs 8
    plain flour 1-2 tbsp
    vegetable stock 250ml, hot
    stout or other dark beer 250ml
    fruit jelly, such as redcurrant 4 tbsp

    Peel the onions, cut them in half from stem to root, then slice each half into thin segments. Warm the butter in a heavy-based saucepan, add the onion and leave to cook over a medium heat. Peel and thinly slice the garlic, add to the onions and continue cooking for a good 15-20 minutes until the onions are thoroughly soft, golden and sweet.

    Slice or quarter the button mushrooms as you wish then add them, together with the oil, to the onions. Pull the thyme leaves from their stalks then stir into the onions and mushrooms. When the mushrooms are soft and nut brown, scatter the flour over the surface, stir and cook for a couple of minutes. Pour in the stock and stout and bring to the boil. While stirring, lower the heat, season with salt and black pepper, then leave to simmer for 15-20 minutes.

    Stir in the redcurrant or other fruit jelly, taste for sweetness, adding more if you wish. You are after a nicely-balanced gravy – savoury and sweet with a deep, wintry character.

  • Chilli festive garlands ready to go in Christmas veg boxes

    Posted on December 19th, 2011 charlotte No comments

    Camel CSA members got together as planned to create around 40 decorative chilli strings for our Christmas vegetable boxes.

    At a ready guess we used up more than 4,000 surplus chillies harvested from the magnificent crop in our second polytunnel.

    The garlands make beautiful swags for the mantelpiece, table centrepieces or runners, or Christmas tree decorations.

    And, of course, they can be eaten!

    Festive greetings to the chilli stringing team – Anne, Caroline, Cath, Charlotte, Danny, Evie, Jenny, Kitty, Mark, Penny, Robert, Tess and Trish F.

  • Hot chilli Christmas garlands create festive fire

    Posted on December 4th, 2011 charlotte No comments

    Camel CSA’s vegetable boxes have been overflowing with a surplus of produce for months now.

    All kinds of chutneys and preserves have been made from the veg gluts, but we’ve been almost defeated by the enormous surplus of chillies cultivated in our second polytunnel.

    The problem with chillies is that a little goes a very long way.

    They feature regularly in our weekly vegetable boxes. Volunteer veg packer Henrietta has made some into chilli jam. Volunteer grower Mark M (who loves to crunch them up raw) pickled some chillies in vinegar. Membership secretary Cath experimented with chilli oil.

    All these culinary enterprises proved extremely expensive and time-consuming. I still have hundreds – no thousands – of chillies drying out slowly on the laundry rack above my boiler at home.

    Enter now the artistic wing of our food-growing social enterprise.

    The latest plan is to turn the chilli surplus into natural edible garlands to go in our Christmas veg boxes. After the festivities are over, the chillies can be plucked from the decorative string and used in cooking.

    We’re holding a chilli stringing evening this coming week, when the hundreds of chillis will be threaded on to fishing line. We’re supplying the wine, the chillies, the materials and the surgical gloves(!) Camel CSA members are providing the labour.

    I’m amazed at what people charge for hot chilli garlands, centrepieces and edible chilli and herb garlands, so I’ll be interested to see how many we can string together in just one evening!

  • We’re enjoying local Cornish veg in spite of the freeze

    Posted on December 24th, 2010 charlotte No comments

    Camel CSA members are enjoying an awesome selection of fresh, seasonal produce from north Cornwall in their Christmas veg boxes.

    Our commitment to eating local food and reducing food miles has paid off. We can blissfully ignore rumours of a national Brussels sprouts shortage and avoid supermarket mayhem.

    Happy Christmas everyone!