Posted on September 11th, 2015 No commentsThis recipe has been recommended by CSA member Sarah Brown. It is taken from Rick Stein’s Food Heroes but there are references to these pickles back as far as the Great Depression and earlier. A great homemade version of gherkins for burgers, cold meats, cheeses and as the name suggests just bread & butter.Preparation time: 30 minutes
Cooking time: 25-30 minutesIngredients
750g / 1 1/2lb cucumbers450g / 1 lb onions1 green pepper50g / 2 oz saltPickling liquor350g / 12 oz light soft brown sugar475ml / 16 fl oz cider vinegar1/2 tsp tumeric1/4 tsp ground cloves1 tsp yellow mustard seeds1/2 tsp celery seedMethod
Trim the ends off the cucumbers, scoop seeds with a teaspoon (optional) and cut them into thin slices about 3-4mm thick. Finely slice the onion and slice the pepper. Put the cucumber, onion and pepper in a large bowl and sprinkle over the salt. Cover and leave for three to four hours, or overnight – this will remove excess water and help to keep the vegetable crisp when pickled. Rinse, drain and dry the vegetables thoroughly. Put all the remaining ingredients in a large, stainless-steel pan and heat gently until the sugar has dissolved. Bring to a boil for 5 minutes. Add the cucumber, onion & pepper and simmer for three to four minutes – the cucumber will turn a slight yellowy-olive colour. Pack into warm, sterilised jars right up to the brim, and cap immediately with vinegar-proof lids. These will keep for a year, preferably in a dark place to preserve the colour. Once opened, refrigerate and eat within three or four weeks.
Posted on July 30th, 2015 No comments
Standard box members also have the first of this season’s aubergines and green peppers.
In all our boxes this week:-
*courgettes (Mark Norman, Bodmin)
*French beans (yellow or purple) OR peas OR mangetout
rosemary sprig (Janet Hulme, Wadebridge)
Standard boxes also have: –
extra new potatoes
*spinach OR calabrese
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Posted on June 26th, 2015 No comments
This simple recipe appeared in issue 29 of the FoodLover magazine which celebrates West Country food.
Cooking and preparation time: 15 minutes
1 1/2 tsp mustard seeds
1 1/2 tsp fennel seeds
3 tbsp olive oil
2 tsp red wine vinegar
handful of rocket leaves
Heat a small frying pan, add the oil then add the mustard and fennel seeds and cook for a few minutes until they become fragrant and start to pop but don’t burn. Set aside to cool.
Slice the cucumber and the radishes into thin disks and arrange on a platter. Combine the cooled oil and seeds with the red wine vinegar and season with rock salt to taste. Drizzle the dressing over the cucumber and radish and then scatter with the rocket.
Posted on June 25th, 2015 No comments
In all our boxes this week:-
*new potatoes (Mark Norman, Bodmin)
*calabrese OR spinach (Mark Norman / Camel CSA)
Standard boxes also have: –
extra new potatoes
*kohlrabi (how to use it)
*peas OR cucumber* = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit carefully.
For nearly 300 vegetable recipe ideas go to this page on Camel CSA’s website.
Posted on July 22nd, 2014 1 commentThis is a dish for hot weather from BBC Good Food. It’s perfect for barbecues. Janet, who normally posts our recipes, says: “It was really tasty when we had it for lunch.”Preparation time: 10 minutes. No cooking involved
1 large cucumber, peeled
1 tsp golden caster sugar
1 tbsp rice white wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
small knob of ginger, finely chopped
2 garlic cloves, finely chopped
1 large red chilli, halved, deseeded and finely sliced
2 spring onions, finely sliced
large handful coriander leaves
Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest.
Seasonal local food recipe No.201 – Hugh’s melon, cucumber and courgette salad with olives and red onionPosted on September 6th, 2013 No comments
Camel CSA’s growing skills don’t quite extend to melons, but there are some beautiful ones on sale at the moment at The Vine in Wadebridge. Hugh Fearnley-Whittingstall in The Guardian suggests partnering them with cucumbers and courgettes in this side dish. Luckily we’ve got plenty of those.
Preparation time: 5-10 minutes
½ large cucumber (about 200g)
1 medium courgette (about 200g)
¼ small charentais or galia melon (about 200g)
50g pitted black olives, such as kalamata
½ medium red onion, peeled and finely chopped
Juice of ½ small lemon
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
Quarter the cucumber lengthways, scoop out the seeds with a teaspoon and slice into thin quarter-moons about 2mm thick. Put the slices in a large bowl. Top and tail the courgette, quarter it lengthways and cut into pieces the same thickness as the cucumber. Add to the bowl.
Scoop the seeds out of the melon. Carefully slice the melon off its skin, then cut it first lengthways into two to three slender wedges, then crosswise, as with the cucumber and courgette, and add to the bowl.
Roughly chop the olives and add to the salad with the onion. Squeeze over the lemon juice, trickle over the oil, give it a good seasoning and stir together gently. Taste, add more salt, pepper or lemon juice if needed, and serve straight away.
Posted on July 28th, 2013 No comments
There are lots of cucumbers in the polytunnel, so we’re on the lookout for different ways to prepare them.
Nigel Slater says: “I know this sounds extraordinary, but [this] is the crispest, most refreshing fruit salad imaginable… summer in a bowl. And if you really can’t handle the idea of cucumber, then it is jolly good with strawberries and banana.” (via The Observer)
Preparation time: 10 minutes + 30 minutes in fridge
450g medium strawberries
Put the honey, mint and elderflower syrup into a blender and blitz to a thick, fragrant syrup. If you don’t have a blender, chop the mint very, very finely, mix it with the honey and cordial, then leave it for an hour. Strain through a fine sieve or muslin to remove the mint.
Peel the cucumbers, slice them in half down their length, then scrape the seeds out with a teaspoon. Dice the flesh finely and put it in a large bowl. Remove the leaves from the strawberries, slice the fruit in half and toss gently with the cucumber.
Pour the mint and elderflower syrup into the fruit, stir very gently, then leave for about 30 minutes, in the fridge and covered, before serving.
Posted on August 21st, 2009 No comments
We can expect to find some tomatoes and a cauliflower among the contents of this week’s veg boxes.
These vegetables come from Richard Hore, our new supplier at Rest Harrow, Trebetherick (between Daymer Bay and Rock). They’re not grown to organic principles, but are freshly picked and have clocked up few food miles – barely five in fact.
The potatoes and onions are our own contribution to the harvest. They’ve been grown by our volunteers on Camel Community Supported Agriculture’s two-acre plot at St Kew Highway.
Our expert growers are providing the rest of the box contents. Salad bags – Jane Mellowship, cucumber and curly parsley – Jeremy Brown, celery – Mark Norman.
See this week’s Recipe No 8 – Braised celery
Posted on August 14th, 2009 1 comment
Serve this as a side dish with curries or simply as a dip. This recipe is from Sarah Raven’s Garden Cookbook. Without the turmeric and with a bit more garlic and a tablespoon of olive oil, you’ll have Greek tzatziki. And the Turkish cucumber and yoghurt salad cacik is pretty much identical too.
Draining time: 30 minutes
Preparation time: 5 minutes
¼ teaspoon fine salt
200g mild natural yoghurt
small bunch of mint
1 garlic clove, finely chopped
small pinch of ground turmeric or paprika
Grate the cucumber – you don’t need to skin – and put it in a sieve over a bowl. Sprinkle it with the fine salt and leave it to drain for half an hour. Pat the cucumber dry with kitchen paper. Mix with the yoghurt, mint, garlic and just enough water to give you the consistency you want, usually in the region of 100ml. Add a pinch of turmeric for extra flavour and pale yellow colouring or sprinkle paprika over the top.
I didn’t find it necessary to add water! There are many variations on this recipe: Delia Smith slices rather than grates the cucumber and adds a finely chopped spring onion, 2 pinches cayenne pepper and 1 pinch cumin seeds; Madhur Jaffrey doesn’t bother with draining the cucumber and uses 1 pinch roasted cumin seeds. But whichever way you make it, it’s a refreshing and cooling dish.
Click here to see all the recipes that Camel CSA members have recommended so far.
Posted on July 30th, 2009 No comments
Members of Camel Community Supported Agriculture can expect to find up to a dozen freshly-harvested vegetables in their boxes this week.
Camel CSA’s expert growing team are providing the remainder of the box contents from their own plots.
Mark Norman has grown the courgettes, which feature in Camel CSA’s Recipe No 5 – Courgette frittata, at his site on the outskirts of Bodmin. He has also supplied the new potatoes, which are Marfona variety. The British Potato Council says these have an almost “buttery” flavour and a smooth waxy texture.
Jane and Gav Mellowship are supplying large and small mixed salad bags from their plot on the coast at New Polzeath.
Jeremy Brown has produced the parsley, spinach and cucumbers on his land behind St Kew Harvest Farm Shop.