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  • 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.

  • Growers and veg box volunteers sprout up in numbers

    Posted on July 26th, 2010 charlotte No comments

    We’ve had a great response in the last few days from volunteers keen to help out both on our growing team and our picking and packing squad.

    Camel CSA’s volunteer growers worked hard today to weed the veg beds, mulch around the celery, celeriac and sweetcorn with green manure and to harvest the garlic.

    Many thanks to expert grower Jane Mellowship and her team – Anne, Cath, Charlotte, Danny, Mark, Mike S and Rebecca plus junior members Finn and Keira. 

    On Friday the volunteer picking and packing squad harvested quantities of our own Swiss chard, perpetual spinach, salad leaves, lettuces and garlic to match the rest of the veg box contents from expert growers Jane, Mark Norman, and Jeremy Brown of St Kew Harvest.

    Thanks also to picking and packing supremo Trish and her squad – Anne, Charlotte, Henrietta, Jenny, Jeremy, Mark N, Penny, Robert and WWOOFer Gillaume, who’s visiting Cornwall from his home in the French Alps.

    As Trish said: “It was good fun this morning. What a difference it makes when there’s a fair number of people there to help!”

    The garlic’s now strung up inside our packing shed, where it’s drying out.

    All the volunteers were rewarded this week with some freshly-picked boysenberries, which are ripening quickly at the perimeter of our plot in this warm, humid weather. 

    If you’d like to take part in the growing operation or veg box preparation, just turn up on our site at St Kew Highway on a Friday or Sunday morning at 10am.

  • We’ve outsmarted them!

    Posted on November 10th, 2009 charlotte No comments

    It’s doing the trick.  The new protective mesh is keeping the voracious rabbits off our spring greens.

    Garlic planting 08-10-09 MMc - croppedThey’ve been hopping all over it and have left droppings everywhere, but they haven’t been able to find a way underneath.

    This expensive mesh is proving to be a worthwhile investment. The rabbits can’t chew holes in it, it doesn’t disintegrate and it lasts for years – unlike fleece.

    The growing team has managed at long last to plant several rows of garlic sets and sow some broad beans for overwintering. We’re hoping these will give us an early crop next year.

    All being well, the rabbits won’t touch the garlic (although earlier in the year they did have a gnaw at some of the onions).

    Thanks to expert growers Jane, Jeremy and Mark plus regular Sunday team members Kitty, Mark, Mike H and Mike S.

  • More and bigger helpings

    Posted on November 7th, 2009 charlotte 1 comment

    The extra potatoes in our shares are put there in direct response to a plea from Camel CSA members.  Standard boxes contain 2.5 kg of Wilja spuds this week and there are 1.5 kg in the small boxes.

    weighing-potatoes-camel-csa 25-09-09 Our picking and packing volunteers had to dodge some sharp, heavy showers as they picked, dug, sorted and weighed the veg on Friday.  The team’s now rigged up some rudimentary shelter to help them escape the worst of Cornwall’s wild autumn equinoxal weather.

    Picking and packing supremo Trish explains:

    “We’ve been loaned a gazebo which we put up over the sorting area.  We’re hoping it’ll stay put and not take off once we put a couple of ties into the wall.

     

    “It was good to stay reasonably dry while doing the packing and it meant we could leave the boxes under cover at the end.”

    Friday’s band of helpers alongside Trish were Penny and Robert, Mike H, Henrietta and Jennie M.

    The growing team still have broad beans to sow and garlic sets to plant which we hope (weather permitting!) to get finished this Sunday.  See you then.