We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.352 – Cauliflower and lentil curry

    Posted on February 19th, 2017 Janet No comments

    We had this tasty curry recently, the lentils and coconut milk give a nice creamy sauce. Use the green coriander in Camel CSA’s veg boxes this week.

    cauliflower-camelcsa-210809Serves 4

    Preparation time: 20 minutes
    Cooking time: 40 minutes

    Ingredients
    3 tbsp vegetable oil
    1 onion, finely chopped
    1 fat garlic clove, finely chopped
    25g fresh root ginger, grated
    2 tsp ground coriander
    green-coriander-bridget-camelcsa-0601162 tsp ground cumin
    1/2 tsp ground turmeric
    75g red split lentils
    150ml vegetable stock
    1 cauliflower, cut into small florets
    1 large carrot, peeled and sliced
    400 ml can coconut milk
    75g green beans
    3 tbsp chopped fresh coriander
    1 tbsp lemon juice
    salt and freshly ground black pepper

    Method
    Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent.  Add the garlic, ginger,ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time. Stir in the lentils, then pour in the stock.  Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.

    Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the cauliflower for 2-3 minutes until lightly browned.  Add to the lentil mixture with the carrots and coconut milk.  Bring the curry back to a gentle simmer and cook for a further 10 minutes.  Stir in the beans and cook until all the vegetables are tender.

    Stir in the chopped coriander and lemon juice, then season to taste.  Serve with rice, warm naan or chapatis.

  • Freshly-picked salad leaves in our seasonal veg boxes

    Posted on February 19th, 2017 charlotte No comments

    Camel CSA’s salad leaves are freshly picked, not freshly clicked! Unlike the supermarkets, ours are harvested on the same day we deliver the veg boxes.

    In all our veg boxes this week: –
    *mixed salad leaves (mizuma, baby chard/spinach, rocket, red and golden mustard, lettuce)
    *green coriander
    harvesting-winterl-salad-camelcsa-170217purple sprouting broccoli (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    cauliflower (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *Savoy cabbage
    *turnips or kohlrabi
    beetroot (Restharrow)

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

  • Seasonal local food recipe No.351 – Roast squash and blood orange salad

    Posted on February 12th, 2017 charlotte No comments

    I discovered this salad in a Cook with M&S promo leaflet I picked up in store. It was the only seasonal dish I could find in it!

    The best squash to use is Crown Prince, which we have in Camel CSA’s veg boxes this week, but any full-flavoured variety will do.

    If you can’t get blood oranges, which are in season at this time of year, use other decent ones instead. I’ve also adapted the recipe to include pumpkin or pomegranate seeds, oriental salad leaves or rocket, and parsley or coriander. It’s up to you.

    Serves 6

    roast-crown-prince-squash-blood-orange-salad-camelcsa-070217Preparation time: 20 minutes
    Cooking time: 35-40 minutes

    Ingredients
    800g full-flavoured squash (such as Crown Prince) peeled, deseeded and cut into 4cm cubes
    3 sprigs thyme
    2 cloves garlic, unpeeled
    3 tbsp olive oil
    200g couscous
    5 oranges – ideally blood oranges
    75g pomegranate or pumpkin seeds
    100g rocket or oriental salad leaves
    small handful chopped parsley or coriander
    200g feta cheese, crumbled

    Method
    Heat oven to 180C/160C fan/gas 4. Put squash, thyme and garlic in a roasting tin and season. Drizzle with 1 tbsp olive oil, then roast for 35-45 minutes. Squeeze the garlic from its skin.

    Meanwhile put the couscous in a bowl and add 100ml boiling water and set aside for 15 minutes, then fluff with a fork. Peel and slice four of the oranges. Squeeze the juice from the remaining orange, whisk this with the remaining olive oil and season.

    Stir the pomegranate or pumpkin seeds, salad leaves and parsley into the couscous, reserving some to scatter over. Divide the mixture among six plates and top with the squash, orange slices, feta, seeds, salad and parsley. Drizzle with the dressing and serve.

  • Veg in Camel CSA’s weekly boxes go from field to fork within hours

    Posted on February 11th, 2017 charlotte No comments

    We still have plenty of home-grown seasonal vegetables available in Cornwall. No need to panic!

    crown-prince-squash-camelcsa-100217In all our veg boxes this week: –
    *squash ‘Crown Prince’
    *sprouted mung beans
    *onions
    *parsley
    purple sprouting broccoli (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *carrots
    *leeks
    beetroot (Restharrow)

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

  • Seasonal local food recipe No.350 – Nigella’s roast chicken with lemon, rosemary, garlic, leeks and potatoes

    Posted on February 6th, 2017 Janet No comments

    This Nigella Lawson recipe appears in 20 best one-pot recipes in The Observer’s Food Monthly supplement.  It’s easy to prepare and tastes delicious.

    Serves 6

    Preparation time: 20 minutes
    Cooking time: 1 hour 20 minutes

    Ingredients
    4 tbsp olive oil
    2 tsp rosemary needles, finely chopped, plus more to serve
    1 bulb garlic, separated into unpeeled cloves
    2 leeks
    1 kg waxy potatoes, washed if necessary, but unpeeled
    2 unwaxed lemons
    1 medium chicken (approx. 1.4 kg)
    sea salt flakes to taste

    Method
    Preheat the oven to 220°C/Gas mark 7.  Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it.  Throw in the chopped rosemary needles and the garlic cloves.

    Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin too.  Cut the potatoes into 1.5 cm slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the tin.  Quarter the lemons, then cut each quarter in half, take out as many pips as you can and toss the lemon quarters into the pan.

    Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in.  Untruss the chicken, place it in the reserved parking place, pour the tiny bit of the remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only.

    Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the tin as you do so.

    Then put the potato mixture back in the oven for 10 minutes until soft and golden.  If the chicken needs longer, keep everything in the oven until the chicken is cooked.  When it’s ready, and the chicken has rested, carve it or cut into joints as wished.  Sprinkle with 1/2 a teaspoon of finely chopped rosemary needles and sea salt flakes to taste.

  • Crisis? What veg crisis?! Plenty of seasonal vegetables in our veg boxes from Cornwall

    Posted on February 5th, 2017 charlotte No comments

    The “veg crisis” hit new heights this week as supermarkets ran out of imported iceberg lettuce. It’s tasteless stuff at the best of times.

    UK consumers have become far too reliant on food imports – around 50% of the vegetables and 90% of the fruit we eat come from other countries. Global food prices are rising inexorably. We need to encourage more people to buy fresh, local, seasonal produce. It’s better for our health and well-being as well as the British economy.

    In all our veg boxes this week: –
    veg-box-contents-camelcsa-030217*Red Russian or black Tuscan kale
    *beetroot
    *onions
    leeks (Restharrow Farm, Trebetherick)
    Romanesco or white cauliflower (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *sprouting broccoli or Brussels sprouts
    *kohlrabi
    *swede

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

  • Seasonal local food recipe No.349 – Jerusalem artichokes a la provencale

    Posted on January 29th, 2017 Janet No comments

    This quick and easy recipe was given to me by Joan, an ex-colleague who was very fond of Jerusalem artichokes.  We’ve got plenty in our veg boxes this week thanks to the Hoare family at Restharrow Farm, Trebetherick in north Cornwall. I have no idea where she got the idea from, possibly Elizabeth David.

    Serves 2-3

    Preparation time: 10 minutes
    Cooking time: 20-30 minutes

    Ingredients
    500 g Jerusalem artichokes
    olive oil
    2-3 tomatoes, chopped
    1 clove garlic, chopped
    parsley
    chives

    Method
    Boil the artichokes in salted water, straining them before they are quite cooked.  Cut them in halves and sauté them gently in a little olive oil with the tomatoes, garlic, and chives and parsley.

  • White sprouting broccoil and winter salad leaves in our Cornish veg boxes

    Posted on January 29th, 2017 charlotte No comments

    Vegetable growers in Cornwall can take advantage of the additional warmth and light in this part of the UK to grow early outdoor veg and plenty of indoor crops like oriental salad leaves.

    At this time of year the Hoare family at Restharrow Farm on the Camel estuary, near Wadebridge, supply us with a selection of winter brassicas to provide variety in our veg boxes.

    white-sprouting-broccoli-camelcsa-270117In all the boxes this week: –
    *mixed winter salad leaves (mizuna, red/green mustard, green/red lettuce, baby rainbow chard, leaf beet, rocket)
    *onions
    white sprouting broccoli (Restharrow Farm, Trebetherick)
    parsnips (Restharrow)
    leeks (Restharrow)
    Jerusalem artichokes (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    Jerusalem-artichokes-camelcsa-270117extra potatoes
    *pak choi (ideal for Chinese New Year!)
    *cabbage
    *turnips

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

  • Courgette crisis? Local, seasonal vegetables grown in Cornwall are fresher and healthier than out-of-season imported produce

    Posted on January 20th, 2017 charlotte No comments

    The so-called courgette crisis has created a ridiculous fuss. At Camel CSA near Wadebridge we are proud to grow and supply freshly-picked, local and seasonal vegetables. That means no spiralised courgettes in winter!

    mung-beans-sprouted-camelcsaIn all the boxes: –
    *sprouted mung beans
    *squash ‘Autumn Crown’ or ‘Golden Nugget’
    *carrots – good for spiralising!
    *onions
    *parsnips (Mark Norman, Bodmin)
    Tuscan kale (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *calabrese or sprouting broccoli
    *parsley
    romanesco-camel csa*Romanesco cauliflower (Restharrow)

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

  • All set for a happy new year of healthy green eating in Cornwall

    Posted on January 7th, 2017 charlotte No comments

    Happy New Year! We’re brimming with vigour and all set for 2o17. Our veg boxes are overflowing with tasty, vitamin-packed, organically-grown vegetables.

    broccoli-camelCSAIn all the boxes: –
    *kohlrabi
    *squash ‘Uchiki Kuri’ or ‘Golden Nugget’
    *calabrese
    *swede
    *onions
    cauliflower (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *cavolo nero kale
    *mixed salad bag
    *turnips

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

    Try these delicious ways to serve squash on Camel CSA’s recipe page: –