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  • Top-class fennel in Camel CSA’s weekly veg boxes

    Posted on August 22nd, 2020 charlotte No comments

    We’re harvesting our best-ever crop of fennel this year, thanks to the healthy organic soil on our relocation site at Treraven Farm.

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    What’s in all the veg shares this week:
    *tomatoes – red and yellow
    *runner beans
    *French beans – yellow or flat green
    *kale – red Russian or black Tuscan
    potatoes ‘Marfona’ or  ‘Wilja’ (Colwith Farm, Lanlivery)

    Standard veg boxes also have:-
    *courgettes (Mark Norman, Bodmin)

    *= grown to organic principles

    Please wash all produce thoroughly. Veg grown by Camel CSA, unless indicated otherwise

    Need some cooking inspiration?
    Browse our A-Z page of vegetable recipes – nearly 400 for you to try.
  • Seasonal local food recipe No.286 – Hugh’s raw courgette and fennel with peanut dressing

    Posted on July 24th, 2015 Janet No comments

    This recipe is from my new book – River Cottage Light and Easy by Hugh Fearnley Whittingstall.  It can be dished up as a light lunch or starter on its own or as a partner with some protein such as lentils, chickpeas, chicken or fish for something more substantial.

    Serves 2, or 4 as a starterfennel-197-vegboxrecipes

    Preparation time: 15-20 minutes

    For the dressing
    2 Tbs no sugar added peanut butter
    Finely grated zest of 1/2 lemon
    1 Tbs lemon juice
    1/2 tsp runny honey
    sea salt and freshly ground black pepper

    200g young small courgette
    1 large or 2 small fennel bulbs
    A little extra virgin rapeseed or olive oil
    1 Tbs sunflower or pumpkin seeds or a mix of the two (optional)
    A small handful of basil or mint leaves

    To make the dressing, put all the ingredients in a bowl, adding salt and pepper as needed, bearing in mind that the nut butter will add salt.  Add 2 tablespoons water and whisk until you have a thick mixture, smooth except for any chunks of nut.  It should be loose enough to fall off the spoon in thick ribbons – you can whisk in a little more cold water, if necessary, to reach this consistency.

    Top and tail the courgettes, then use a veg peeler to shave them lengthways into wafer-thin ribbons.  Put into a large bowl.  Trim the fennel, removing any tough and fibrous outer layers, saving a few of the fronds if there are any.  Slice the fennel, top to bottom, as thinly as you can, and add to the courgettes.

    Trickle a little oil over the veg, sprinkle with salt and pepper and toss lightly.  Scatter the seeds, if using, over the veg and spoon on the dressing.  Finish with roughly torn basil or mint leaves and fennel fronds if you have them, then serve.

  • It’s time to… sow seeds and prepare growing beds

    Posted on April 19th, 2015 charlotte No comments

    seeding-tunnel-camelcsa-0415rootsbed-prep-camelcsa-0415Mark N is ploughing, weeding, composting and raking the veg beds set aside for root veg – carrots, beetroot, fennel and parsnips.

    In the meantime young plants in the seeding tunnel are growing well in the warm conditions and strong spring light.

  • It’s time to… sow fennel and Swiss chard

    Posted on April 14th, 2012 charlotte No comments

    Camel CSA’s hard-working secretary Mike Sadler loves fennel, so we’re sowing a whole 120-module tray of it especially for him. The seedlings will be planted outdoors later on our plot.

    Other jobs for the growing team this Sunday morning include sowing more cabbage, chard and perpetual spinach (leaf beet) into modules. We’ll also be planting rocket in the polytunnel to add variety to our salad bags.

    There’s parsnip seeds to sow straight into the ground as well as more onion beds to prepare and onion sets to plant.

    See you there!