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Last of this season’s tomatoes in our Cornish veg boxes
Posted on October 28th, 2017 No commentsSadly we’ve harvested the very last of the ripe tomatoes in the polytunnel. Luckily we have enough unripe ones to make the famous green tomato chutney we share out at Christmas.
In all the boxes this week:-
*frisee/curly green endive
*rainbow chard or kale
*turnips or beetroot
*onions
russet apples (Haywood Farm Cider, St Mabyn)
cauliflower (Restharrow Farm, Trebetherick)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)Standard boxes also have:-
extra potatoes
*green pepper
*cucumbers
*tomatoes – red and yellow* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.Try out these ways of roasting cauliflower on Camel CSA’s recipe pages:-
Felicity’s perfect roasted whole cauliflower
Roasted curried cauliflower -
Green tomato chutney all ready for the veg boxes
Posted on October 28th, 2015 No commentsWe’ve made 100 jars this year. We like to minimize waste and make the most of seasonal vegetable gluts.
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Last of the ripe tomatoes in our veg boxes
Posted on October 1st, 2015 No commentsThe under-ripe tomatoes are going into chutney to have at Christmas.
In all our boxes this week: –
*tomatoes
*parsley
*sweetcorn
*onions
*sprouting broccoli OR Tuscan kale
*celery (Mark Norman, Bodmin)
potatoes (Burlerrow Farm, St Mabyn)Standard boxes also have:-
extra potatoes
*mixed salad bag
*peppers OR aubergines
*French beans OR Swiss chard* = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit carefully
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Camel CSA’s homemade chutney in our bumper Christmas boxes
Posted on December 18th, 2014 No commentsHappy Christmas to our veg box members. We all have a beautiful selection of vegetables to see us through the festive season as well as a jar of our own chutney plus some Cornish honey from Chris Tamblyn in Helland. Happy eating everyone!All boxes have:-
*green tomato chutney
*Crown Prince squash
*spring onions
*parsley
*Red Russian kale
*mixed salad leaves
carrots (Restharrow Farm, Trebetherick)
sprout stalk (Restharrow)
cauliflower (Restharrow)
leeks (Restharrow)
Cornish honey (Chris Tamblyn, Helland)
potatoes (Burlerrow Farm, St Mabyn)Standard boxes also have:
Extra potatoes
*Swiss chard
red cabbage (Restharrow)
beetroot (Restharrow)
kohl rabi (Restharrow)All veg grown by Camel CSA unless otherwise indicated
* = grown to organic principlesRecommended recipes from our website archive:
The perfect potato gratin
Parmesan-baked parsnips
Christmas roasted vegetables with honey and spice -
Seasonal local food recipe No 115: Brown tom
Posted on September 30th, 2011 No commentsWe have so many tomatoes in our weekly veg boxes at the moment we hardly know what to do with them!
Some of us are roasting the split, slightly over-ripe ones with garlic and onion, then whizzing them up into a tasty pasta sauce with basil and parsley from our veg boxes. Others are busy making green tomato chutney from the fruits that drop before ripening.
I keep the small, sweet cherry tomatoes in a bowl on the worktop and dip into them like sweets. The larger ones are so full of flavour they’re ideal for cooking.
This variation on the classic tomato gratin is from Lindsey Bareham’s new recipe collection The Big Red Book of Tomatoes.
Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutesIngredients
1kg tomatoes, ripe, full-flavoured cored, scalded, peeled and thickly sliced
150g wholemeal bread, without crust
2 medium onions, very finely chopped
1 very large clove of garlic, finely chopped
25ml flat-leaf parsley, finely chopped
30ml basil, finely chopped
6 tbsp parmesan, freshly grated
4 tbsp olive oil
25g butterPre-heat the oven to 200C/gas mark 6. Chunk the bread and process to crumbs in a food processor. Mix together the breadcrumbs, onion, garlic, herbs and parmesan, and season generously with salt and pepper.
Use 1 tbsp of the olive oil to grease an approximately 25cm x 5cm metal oven dish. Cover the bottom with a third of the bread mixture and top with half the tomatoes. Season, then dribble over a tbsp of the olive oil. Cover the tomatoes with another third of the bread mixture and then the remaining tomatoes. Season with salt and pepper and another tbsp of olive oil. Finish with the remaining third of bread mixture and dribble over the remaining olive oil. Finally, cover the bread with thin slices of butter.
Cook for 35 minutes in the middle of the hot oven or until the top is well-browned. Serve from the dish, cut like a cake using a fish slice. Dust with more parmesan.