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  • 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

    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

    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
    purple sprouting broccoli (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    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.346 – Bridget’s squash curry

    Posted on December 31st, 2016 Janet No comments

    Our professional grower Bridget Gould acquired this simple recipe from a Bangladeshi friend. It’s the perfect antidote to rich festive food!
    Serves 4

    Preparation time: 15 minutes
    Cooking time: 30-40 minutes

    1 medium squash, peeled and de-seeded
    2 onions, roughly chopped
    4 cloves garlic, finely chopped
    ½ tsp ground coriander
    1 tsp ground cumin
    crown-prince-squash-harvest-2312161 tsp turmeric
    2 cardamom, seeds only
    2-3 chillies, deseeded and chopped
    juice of ½ small lemon
    small bunch fresh coriander, roughly chopped
    1 tbsp oil

    Heat the oil and fry off the spices, taking care not to burn them. Add onions and garlic and fry until soft. If dry add a bit of water.

    Next, cut the squash into 2cm chunks and add to the pan, mixing through well. Season with salt and pepper and simmer until the squash is tender. Just before serving add the lemon juice and fresh coriander.

  • Seasonal local food recipe No. 311- Squash and lentil soup with coriander and smoked paprika

    Posted on January 30th, 2016 Janet 1 comment

    Bridget Gould, one of our professional growers, has recommended this recipe from Felicity Cloake in The Guardian.  Looks like Sunday lunch is sorted in our household!

    Serves 4

    squash - crown prince - croppedPreparation time: 15 minutes
    Cooking time: 45 minutes

    800g peeled and seeded pumpkin or squash
    2 carrots, about 200g, peeled
    4 Tbsp extra-virgin olive oil
    1 onion, thinly sliced
    1 1/2 tsp smoked paprika
    400g tin of plum tomatoes
    100g red lentils
    small bunch of coriander

    Heat the oven to 200°C/gas mark 6.  Cut the squash and carrots into chunks about 4 cm square and toss with a little oil.  Spread out on a baking sheet and cook for about 30 minutes until tender and very slightly charred.

    Meanwhile, heat 2 tablespoons of oil in a large saucepan over a medium-low heat and cook the onion until soft, golden and beginning to caramelise.  Stir in half a teaspoon of paprika and cook for another minute or so, then tip in the tomatoes and mash up.  Stir in the lentils and about a litre of water and bring to the boil, then turn down the heat and simmer for about 20 minutes, until the lentils are soft.

    Add the roasted vegetables to the pan and take off the heat.  Whisk together the remaining teaspoon of paprika with the remaining tablespoon of oil and a pinch of salt.  Puree the soup and season to taste, adding a little more water if you prefer it thinner.  Roughly chop the coriander.  Divide between bowls and drizzle over the paprika oil.  Top with coriander and serve.

  • Beautiful variety of winter veg in Camel CSA’s boxes

    Posted on February 5th, 2015 charlotte No comments
    In the boxes this week: –
    *purple or white sprouting broccoli (CSA / Restharrow Farm, Trebetherick)
    Jerusalem artichokes (Restharrow)
    Harlequin or Crown prince squash (Restharrow)
    onions (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: –
    *red cabbage (prepare/cook like spring greens!)
    extra potatoes

    * = grown organic principles
    All produce grown by Camel CSA unless otherwise indicated

    Please ensure you wash all vegetables carefully
    This week we recommend two traditional winter recipes from our website archive:-
    Homity bake      Pan haggerty
  • Seasonal local food recipe No.260 – Hugh’s squash stuffed with leeks

    Posted on January 24th, 2015 Janet No comments

    A big thank-you to CSA members Alex and Jeremy for recommending this recipe.  It is taken from Hugh Fearnley-Whittingstall’s book Veg every day.

    Serves 4P1050621

    Preparation time: 30-40 minutes
    Cooking time: 50-60 minutes

    35g butter
    2 large leeks, trimmed and thinly sliced
    1 teaspoon English mustard
    4 tablespoons crème fraîche
    125g Gruyère or other well-flavoured hard cheese, finely grated
    2–4 smallish squash (400–800g each)
    A handful of thyme sprigs
    Sea salt and freshly ground
    black pepper

    Preheat the oven to 190C / gas mark 5. Heat the butter in a saucepan over a medium heat and add the leeks. As soon as they begin to sizzle, turn the heat right down and cover the pan. Sweat the leeks gently for about 10 minutes, until very soft. Remove from the heat and stir in the mustard, crème fraîche and cheese. Season the mixture well with salt and pepper, as it will be surrounded by a good amount of squash.

    Cut a small slice off the base of each squash so it will stand up on a baking tray without wobbling. Carefully slice a “lid” off the top of each one too and set aside. Now, with a small, sharp knife, cut into the centre of each squash, then use a teaspoon to scoop out all the seeds and fibres.

    Fill the squash cavities with the leek mixture – they should be about two-thirds full. Tuck a few thyme sprigs into the centre of each. Put the “lids” back on top and stand the squash on a large baking tray – there should be plenty of room for hot air to circulate around them.

    Bake for 50–60 minutes – possibly longer if the squash are large – until the flesh feels very tender inside. Serve straight away.

  • Crown Prince squash in Camel CSA’s veg boxes

    Posted on January 22nd, 2015 charlotte No comments
    squash-crownprince-camelcsa-2011This week all boxes have:-
    *Crown Prince squash (Camel CSA) 
    onions (Restharrow Farm, Trebetherick)
    kale (Restharrow)
    beetroot (Restharrow)
    red cabbage (Restharrow)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)
    Standard boxes also have:
    extra potatoes
    *Camel CSA tomato and apple chutney
    purple sprouting broccoli (Restharrow)
    celeriac (Restharrow)

    = grown organic principles
    Please ensure you wash all vegetables carefully
    This week’s recommended recipes from our online archive:-
    Squash and sage risotto      Stuffed squash
  • Camel CSA’s own tomato chutney and Cornish honey in our Christmas vegetable boxes

    Posted on December 19th, 2013 charlotte No comments

    Our bumper Xmas boxes contain a fabulous selection of seasonal vegetables to see us into the New Year.

    There’s also a tasty jar of our homemade tomato and apple chutney in each double-size box + honey from Lewis Cox of St Mabyn and his grandson Chris Tamblyn in Helland. You can’t get more local than that!

    A very merry Christmas and happy New Year to you all.

    All boxes have: –
    * tomato and apple chutney (Camel CSA)
    * cavolo nero – Tuscan black kale (Camel CSA)
    * squash – Crown Prince or Bon Bon
    * small salad bag (Camel CSA) **
    * parsley (Camel CSA)
    * onions (Mark Norman, Bodmin)
    Brussels sprouts stalk (Restharrow Farm, Trebetherick)
    savoy cabbage (Restharrow)
    carrots (Restharrow)
    potatoes 1.5kg ‘Wilja‘ (Restharrow)
    Cornish honey (Lewis Cox, St Mabyn / Chris Tamblyn, Helland)

    Standard boxes also have:-
    extra 500g potatoes
    * beetroot (Camel CSA)
    red cabbage (Restharrow)
    leeks (Restharrow)
    swede (Restharrow)

    * = grown to organic principles
    ** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocketred mustard and golden mustard greens

  • Crown Prince squash in Camel CSA’s boxes

    Posted on December 9th, 2013 charlotte No comments

    This week both standard and small boxes have: –
    * Crown Prince or Uchiki Kuri squash (Camel CSA)
    sprout stalk (Restharrow Farm, Trebetherick)
    carrots (Restharrow)
    potatoes ‘Wilja‘ (Restharrow)
    * beetroot (Camel CSA)
    * onions (Mark Norman, Bodmin)

    Standard boxes also have: –
    extra potatoes
    * garlic (Camel CSA)
    cauliflower (Restharrow)
    swede (Restharrow)

    * = grown to organic principles

  • Seasonal local veg from Cornwall in this week’s boxes

    Posted on January 12th, 2012 Trish No comments

    The last of our squash are in this week’s share of the harvest. There were just enough for a Crown Prince variety in each box, minus the one that had been nibbled by the resident mice in our potting shed.

    Everyone will have:
    * parsley (Camel CSA)
    * onions (Camel CSA)
    * carrots (Camel CSA)
    * red cabbage (Camel CSA)
    * squash (Camel CSA)
    * parsnips (Camel CSA)
    * swede (Camel CSA)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes will have extra potatoes plus:
    * leeks (Camel CSA)
    * turnip bunch (Camel CSA)
    * purple sprouting broccoli (Camel CSA)

    = grown to organic principles

    Try these recipe ideas from Camel CSA: –
    Spicy roasted squash
    Squash and apple curry