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What we’re getting in our vegetable boxes
Posted on August 21st, 2009 No commentsWe 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
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Seasonal recipe No 7 – Cucumber raita
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 minutesServes 4-6
Ingredients
½ cucumber
¼ teaspoon fine salt
200g mild natural yoghurt
small bunch of mint
1 garlic clove, finely chopped
small pinch of ground turmeric or paprikaMethod
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.Notes
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.
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This week’s share of the harvest
Posted on July 30th, 2009 No commentsMembers of Camel Community Supported Agriculture can expect to find up to a dozen freshly-harvested vegetables in their boxes this week.
The beetroot, onions, radishes, turnips and Swiss chard have been cultivated on our own site at St Kew Highway.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.
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Beautiful plump peas
Posted on July 9th, 2009 No comments
The harvest from Camel Community Supported Agriculture includes some beautiful plump peas in this week’s share. Otherwise we are providing a similar selection of vegetables to last week. The broad bean glut continues so please think of different ways to use these versatile vegetables. Please pick up your box from St Kew Harvest, as detailed in the e-mail to members.
Subscribers can expect all or some of of the following: -
- potatoes (Arran Pilot)
- onions
- broad beans
- beetroot
- peas
- salad pack / lettuce
- cucumber
- courgettes
- turnips
A definitive list and recipe ideas for beetroot will be posted once the boxes have been packed on Friday.
