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  • This week’s Cornish seasonal local veg in our boxes

    Posted on August 25th, 2011 Trish No comments

    As you’ll have been finding over the last few weeks, what’s in your box doesn’t necessarily exactly match Camel CSA’s weekly list published here on the blog.

    This is because we’re having to harvest and share out crops, such as peas or beans, before they go over even if they’ve not been listed. Other veg promised for the week might not be quite ready when it comes to picking them on Fridays, so we’ve left them to grow on for another week.

    So, here’s this week’s proposed list with the warning that it is subject to change. You might also find the appearance of the occasional sweet pepper (green and dark purple versions), aubergine or chilli.

    Rest assured, the picking/packing team will be trying to ensure that the distribution of extras is as fair as it can be. Herbs, too, will be unpredicted extras. So – enjoy the abundance while it lasts!

    This week expert grower Jane Mellowship says that boxes will be ‘full to the brim’ with the bonus of early cooking apples from Charlotte’s orchard in St Mabyn. Apparently these cook to a fluff and need very little sugar. Lovely with the blackberries growing so abundantly this year in our Cornish hedges.

    Everyone can be reasonably sure of getting:
    potatoes (Burlerrow Farm, St Mabyn)
    * Emneth Early cooking apples, aka Early Victoria (Camel CSA)
    * broccoli (Camel CSA)
    * spring onions (Camel CSA)
    * tomatoes (Camel CSA)
    * cucumber (Camel CSA)
    * swiss chard (Camel CSA)
    * radish (Camel CSA)
    * coriander (Camel CSA)

    Standard boxes will also have:
    * peppers (Camel CSA)
    * beetroot (Camel CSA)
    * rocket (Camel CSA)

    * = grown to organic principles

  • Seasonal local food recipe No 109: Braised peas, rocket and spring onions

    Posted on August 20th, 2011 Trish No comments

    Recommended by Camel CSA member and expert grower Bridget Gould, a recipe from Delia Smith that would work as well with french beans as with peas. It’s a good recipe for slightly older peas which perhaps have more flavour than younger ones.

    Serves 6

    Preparation/cooking: 15 minutes

    Ingredients
    3 lb (1.35 kg) peas (unshelled weight), freshly shelled
    2½ oz (60 g) fresh rocket
    12 bulbous spring onions
    1½ oz (40g) butter
    pinch golden caster sugar
    1 rounded tsp Maldon sea salt

    Method
    First trim the spring onions: you need only the white bulbs (the rest can be chopped and saved for something such as a stir fry).

    Pull off any thick, stalky bits from the rocket and tear the larger leaves in half. Now all you do is put all the ingredients in a large saucepan, together with 3 tablespoons of water, cover with a lid, bring them up to simmering point and simmer gently for 8-15 minutes, depending on the age of the peas.

  • Seasonal local veg in this week’s boxes

    Posted on August 18th, 2011 Trish 3 comments

    First, a plea from the packers: if you have any of those small plastic containers such as tomatoes, peaches etc are often sold in, it would be great if you could bring them in to the shed. Many thanks.

    This week everyone will have:
    * potatoes (St Kew Harvest)
    * onions (csa)
    * french beans (csa)
    * kohlrabi (csa)
    * tuscan kale (csa)
    * sugar snap/podding peas (csa)
    * spring onion (csa)
    * basil (csa)

    Standard boxes will also have:
    * tomatoes (csa)
    * cucumber (csa)
    * sprouting broccoli (csa)

    * = grown to organic principles

  • Seasonal local food recipe No 104: Warmed salmon and pickled cucumber salad with broccoli

    Posted on July 15th, 2011 Trish No comments

    This week’s offering from Angela Hartnett’s ‘Midweek Suppers’ in the Guardian is ‘the ideal quick meal’. The other main ingredient is calabrese/broccoli.

    Serves 4

    Sarah Lee for the Guardian

    Preparation and cooking: 20 minutes

    Ingredients1 cucumber
    25ml soy sauce
    75ml sesame oil
    10ml white wine vinegar
    2 heads of broccoli cut into florets
    2 tbsp olive oil
    4 salmon fillets, skin removed, 120g each
    ½ bunch of dill, chopped
    salt and pepper
    horseradish cream, to serve

    Method
    Leaving the skin on, cut the cucumber into 8cm long strips, discarding any seeds. Place in a bowl and add the soy sauce, sesame oil and white wine vinegar. Season to taste with salt and pepper and allow to marinate.

    Bring a saucepan of salted water to the boil, add the broccoli and cook for five minutes until just cooked. Drain and allow to cool.

    Heat the olive oil in a frying pan and cook the salmon for two minutes on each side, depending on the thickness (up to a maximum of five minutes in total). Remove from the pan and allow to cool until it is cold enough to handle. Then break it into flakes.

    In a large bowl, mix the salmon, broccoli and marinated cucumber, tipping in as much of the marinade as you like. Finish with the chopped dill, mix well and check the seasoning.

    Serve on a large plate with spoons of horseradish cream or grated fresh horseradish. Serve immediately.

  • Seasonal local veg in this week’s boxes

    Posted on July 7th, 2011 Trish No comments

    This week sees the first courgettes from expert grower Mark Norman and the last of the french beans from the CSA’s polytunnel. Also potatoes from Jeremy Brown at St Kew Harvest. Everyone will have:

    * courgettes (Mark)
    * swiss chard (Camel CSA)
    * french beans (Camel CSA)
    * basil (Camel CSA)
    * turnips (Camel CSA)
    * cucumber (Camel CSA)
    * potatoes (St Kew Harvest)

    Standard boxes will also have:
    * red kale (Camel CSA)
    * peas (Camel CSA)
    * beetroot (Camel CSA)

    * = grown to organic principles

    UPDATE: The peas aren’t quite ready despite the recent heavy rain. So, instead, all the boxes have a bunch of freshly-picked radishes and extra kale (lots of it!)

  • Seasonal local Cornish veg in this week’s boxes

    Posted on June 9th, 2011 Trish No comments

    Another good harvest from Camel CSA’s own plot this week – including the first of the french beans and sweet-scented basil from the polytunnel. Everyone will be getting:
    * spring cabbage (Camel CSA)
    * salad leaves (Camel CSA)
    * radish (Camel CSA)
    * french beans (Camel CSA)
    * broad beans (Mark Norman)
    * green onions (Mark)
    new potatoes (Restharrow Farm, Trebetherick)

    Standard boxes will also have:
    * beetroot (Camel CSA)
    * carrots (Camel CSA)
    * basil (Camel CSA)

    * = grown to organic principles

  • This week’s seasonal local Cornish veg

    Posted on June 2nd, 2011 Trish No comments

    All boxes will have:
    * 600g new potatoes (Mark Norman, Bodmin)
    * lettuce (Camel CSA)
    * spring greens (Camel CSA)
    * beetroot (Camel CSA)
    calabrese (Growfair, Cornwall)
    broad beans (Growfair)

    Standard boxes will also have:
    * an extra 400g new potatoes
    * baby carrots (Camel CSA)
    * sprouting seeds (mung beans) (Mark Norman)
    * turnips (Camel CSA/Mark)

    * = grown to organic principles

  • Country Living comes to Camel Community Supported Agriculture

    Posted on May 30th, 2011 charlotte No comments

    Our growing operation at Camel CSA in Cornwall has a mention in June’s Country Living magazine. Its Tap into local flavours section highlights what we’re up to. Writer Jane Taylor says: –

    Community supported agriculture schemes are the buzzword in local food… no two schemes are alike. Yet their benefits always exceed the sum of their parts.

    The article explains what Camel CSA does and includes us in its list of useful contacts. It’s all part of the magazine’s Your Community Needs You campaign, which wants to harness the groundswell of support for local food and regional producers.

  • Seasonal local Cornish veg in this week’s boxes

    Posted on May 26th, 2011 Trish No comments

    In National Vegetarian Week everyone will have: –
    * lettuce (Camel CSA)
    * beetroot (Camel CSA)
    * spring onions (Camel CSA)
    * spring cabbage (Camel CSA)
    600g new potatoes (Restharrow Farm, Trebetherick)
    * baby carrots (Jeremy Brown, St Kew Harvest)

    Standard boxes will also have:
    extra 300g new potatoes
    calabrese (Growfair, St Merryn)
    strawberries (Growfair, Saltash or Hayle)

    * = grown to organic principles

  • Seasonal local food recipe No 97: A Vietnamese stir-fry

    Posted on May 20th, 2011 Trish No comments

    A good way to use this week’s spring onions and some spring greens – from Nigel Slater’s Tender (Vol. 1). As he says, ‘Of all the flavours that seem to bring out the best of the cabbage family’s earthy greenness, few work as effectively as those of Southeast Asia. Ginger, spring onion and garlic have a natural affinity with chlorophyll-rich vegetables of any sort …’

    Serves 2 as a side dish

    Preparation and cooking: about 15 minutes

    Ingredients
    about 12 stems or small leaves of chinese greens or small cabbage leaves
    2 large cloves garlic
    thumb-sized piece of ginger
    6 spring onions (though maybe a few more of our CSA baby ones)
    2 tbsp groundnut oil
    1 tbsp nam pla (Thai fish sauce)

    Method
    Put a saucepan of deep water on to boil and salt it slightly. Wash the greens thoroughly. Peel the garlic and ginger, finely chop the garlic and shred the ginger into matchstick strips. Trim the spring onions and cut each into two or three.

    Warm the oil in a shallow pan or wok. Toss the garlic, ginger and spring onions in the oil till deep gold, verging on being lightly browned and fragrant. Drop the greens, whole or shredded as you wish into the boiling water. Leave for only a minute or so before draining. Pour the fish sauce in with the garlic and ginger – it will spit and sizzle – then toss with the greens and eat.

    More seasonal veg recipes from Camel CSA