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  • Gooseberries in our north Cornwall veg boxes

    Posted on July 8th, 2016 charlotte No comments

    In all the boxes this week:-
    *cucumbers OR yellow French beans
    *green garlic
    *new potatoes (Mark Norman, Bodmin / Camel CSA)
    tenderstem (Restharrow Farm, Trebetherick)
    cauliflower (Growfair Cornwall)

    Standard boxes also have:-
    extra new potatoes
    *green onions
    *courgettes (Mark Norman)
    beetroot (Restharrow)

    * = grown to organic principles
    Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated

    Try these ways with gooseberries on Camel CSA’s recipes page: –
    Gooseberry crumble cake
    Gooseberry sauce

  • Blackcurrants in Camel CSA’s veg boxes

    Posted on July 10th, 2015 charlotte No comments

    blackcurrants-camel csaIn all our boxes this week:-
    gooseberries (Camel CSA / Mark Norman, Bodmin)
    *cucumbers (CSA / Mark)
    *courgettes (Mark)
    *new potatoes
    *spring onions
    calabrese (Growfair, St Columb)

    Standard boxes also have: –
    extra new potatoes
    *purple French beans

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit carefully.
  • Seasonal local food recipe No.235 – My Mum’s gooseberry fool

    Posted on July 5th, 2014 Janet No comments

    A simple summer pudding and my Mum’s addition of yoghurt makes it a little less rich.

    Serves: 2-3gooseberries-camel csa-170611
    Preparation time: 20-30 minutes

    250g gooseberries, topped and tailed
    sugar to taste
    150 ml double cream
    150 ml greek style yoghurt


    Stew the gooseberries until soft with a little sugar and leave to cool.  If like me you don’t like the seeds you can sieve them to get a puree, in which case there is no need to top and tail before stewing.  Mix the cooked gooseberries with the yoghurt.  Whip the cream until you reach the soft peak stage and fold into the gooseberry and yoghurt mix.  Taste and add more sugar if required.  Serve with shortbread biscuits.

  • Beautiful cucumbers and gooseberries in our veg boxes

    Posted on July 3rd, 2014 charlotte No comments

    The cucumbers are doing brilliantly. Special thanks to Camel CSA member Rosemary Neal for the gooseberries from her garden.

    All boxes have: –
    cucumbers-camelcsa-190614* cucumbers (Camel CSA)
    * radishes (Camel CSA)
    * spring greens (Camel CSA)
    potatoes ‘Rocket’ (Camel CSA)
    * gooseberries (Rosemary Neal, Chapel Amble)
    * courgettes (Mark Norman, Bodmin)
    * shiitake mushrooms (Mark Malcolmson, St Kew)

    Standard boxes also have: –
    * extra potatoes
    * turnips (Camel CSA)
    * parsley (Camel CSA)
    * French beans (Camel CSA)

    * = grown to organic principles

  • Mark’s homegrown gooseberries in our weekly veg boxes

    Posted on July 12th, 2013 charlotte No comments

    What a treat! Mark Norman, one of Camel CSA’s professional growers, is supplying each of this week’s boxes with a punnet of gooseberries grown on his smallholding just outside Bodmin.

    Many apologies to those who got a dodgy cauliflower in their veg box last week. Unfortunately our quality control system went awry. We all have an extra item in the boxes this week to make up for it.

    UPDATE: We’ve all got a big bunch of basil, and both box sizes now have courgettes. Only standard boxes have calabrese, as there’s not quite enough yet for all of us.

    This week everyone has: –
    * gooseberries (Mark Norman, Bodmin)
    * new potatoes (Mark Norman)
    * peas (Camel CSA)
    * broad beans (Camel CSA/Mark Norman)
    * basil (Camel CSA)
    * cucumber (Camel CSA/Mark Norman)
    * mixed lettuce bag (Camel CSA)
    * courgettes (Mark Norman)

    Standard boxes have extra new potatoes plus:
    * baby carrots (Camel CSA) 
    * beetroot (Camel CSA/Mark Norman)
    * calabrese (Camel CSA) – just a small head, more next week

    * = grown to organic principles

  • Seasonal local food recipe No.151: Gooseberry and elderflower fool with gingersnaps

    Posted on June 29th, 2012 charlotte No comments

    This recipe in Food Magazine comes from chef Dez Turland of the Saunton Sands Hotel in Devon. Dez says: “This fantastic light and simple summer dessert is a winner for any dinner party.”

    Serves: 4

    Preparation time: 30 minutes
    Cooking time: 25 minutes
    PLUS: At least two hours to chill the fool in the fridge

    450g gooseberries
    120g castor sugar
    60ml elderflower cordial
    350ml double cream
    Candied gooseberries to serve
    Sprig of mint

    For the gingersnaps:
    175g unsalted butter
    100g dark brown sugar
    100g castor sugar
    60ml treacle
    1 vanilla pod, seeds only
    2 eggs
    260g plain flour
    ½ tsp bicarbonate of soda
    ¼ tsp salt
    2 tsp ground ginger
    1 tsp cinnamon
    200g granulated sugar, for rolling

    Cook the gooseberries with the sugar on the stove until soft and starting to break down, then roughly blitz. Add the cordial and allow to cool.

    Whip the cream until it reaches the ribbon stage and fold gently into the gooseberry mix, reserving a little to spoon into the bottom of each glass. Spoon the fool into each glass and refrigerate for at least 2 hours. Finish with candied gooseberries, if you have them, and a sprig of mint.

    To make the gingersnaps: beat the butter and sugars until light and fluffy. Add the treacle, vanilla seeds and eggs, then add all of the dry ingredients. Mix until combined, cover and chill for a least an hour.

    When firm, roll into 1cm balls, then roll in granulated sugar, coating thoroughly. Place onto a non stick tray and flatten with the palm of your hand until 1cm thick. Cook at 180°c/gas 4 for 15 minutes, allow to cool on a wire rack.

    Serve in glass dishes with the gingersnaps on the side for dipping.

    Also try: Gooseberry crumble cake

  • Seasonal local food recipe No.101: Nigel Slater’s gooseberry crumble cake

    Posted on June 25th, 2011 charlotte No comments

    This is a delicious alternative to the traditional gooseberry crumble and takes only a little longer to make. Try it with Mark Norman’s organically-grown gooseberries in this week’s veg boxes, also available for sale at St Kew Harvest Farm Shop.

    The ground almonds make all the difference. And if you’ve got any elderflower cordial, add a few drops of that. As Nigel Slater says, it’s very much a “cut-and-come-again cake” so it’s popular with children and teenagers. My daughters love it.

    Serves 8

    Preparation and cooking: 75 – 90 minutes (mostly cooking time)

    For the cake:
    butter, softened 180g
    golden caster sugar 90g
    light muscovado sugar 90g
    eggs 2
    ground almonds 80g
    self-raising flour 150g
    vanilla extract 2–3 drops
    gooseberries 350g

    For the crumble:
    plain flour 110g
    butter 80g
    caster sugar 2 tbsp

    Preheat the oven to 175C/gas mark 3. Line the base of a 20cm round tin with baking parchment. To make the crumble topping, blitz the flour and the butter to crumbs in a food processor. Add the caster sugar and mix lightly. Remove the mixer bowl from the stand and add a few drops of water. Shake the bowl a little so that some of the crumbs stick together like small pebbles.  

    To make the cake, beat the butter and sugars in a food mixer for 8-10 minutes until pale and fluffy. Beat the eggs gently then gradually introduce them to the mixture with the beater on slow.

    Fold in the ground almonds and flour then add the drops of vanilla extract. Transfer the mixture to the tin and smooth it flat. Scatter the gooseberries on top, pressing them down a little. Then scatter the crumble mixture loosely over the gooseberries.

    Bake for 60-75 minutes, checking for doneness with a skewer. The skewer should come out damp from the gooseberries but without any raw cake mixture attached. Leave to cool in the tin, then remove and set aside.

    Try these recipes for gooseberry sauce