It’s time to get growing again

You’re all invited to join our first vegetable growing session of the year this Sunday 14 March.  It’s exactly a year to the day since our volunteer team started preparing the ground and planting the first seeds.

We’ll be out in force from 10am onwards on Camel CSA’s site behind St Kew Harvest Farm Shop, just outside St Kew Highway.  There’s plenty of parking.

Please turn up any time between 10am and 12 noon.  We’re a friendly and energetic bunch and you’ll be made to feel very welcome.  We represent all ages, shapes and sizes. 

Be prepared to get your hands dirty.  Wear old clothes, boots and a hat and bring gardening gloves. 

If it’s threatening rain you’ll need a waterproof jacket and some waterproof trousers, as there’s limited shelter from the elements.  If you can, please bring tools - forks for tackling the dockleaves plus hoes and hand tools for weeding the broad beans and garlic.  We’ll be planting some seeds as well.

We always stop for a refreshment break – tea, coffee and water are provided.  You may want to bring a snack to boost your energy levels as it can be hard work!  If you’d like to know more about these Sunday growing sessions, don’t hesitate to contact us.

Other jobs

If you’d rather help with preparing vegetables and packing veg boxes, you can join our volunteer picking and packing team on a Friday morning between 10am and 12 noon.  This enthusiastic and sociable group has been turning out every week since our first harvest last July.

A few of the regulars normally have a cup of coffee or tea (cakes optional!) in the shop afterwards.  Please contact us if you’d like to join the picking and packing rota.

Lastly, if admin’s more your thing we can always use your skills.  Please get in touch with a member of the core group to find out what needs doing.  There’s always something on the to-do list..

Grow-your-own groups must act together

The local food movement is too fragmented and can only work if the government puts its full weight behind it.  So Professor Kevin Morgan of Cardiff University, told guests at the Growing Collaboration event at the Eden Project in Cornwall.

The “quiet revolution” against our industrialised food system is helping more people to understand where their food comes from and how it’s produced.  

But action is needed at the centre to counteract the hidden health, environmental and economic costs of our cheap food culture, said Professor Morgan, a member of the Food Ethics Council: 

“Nothing helps people to reconnect more than food.  Locally, sustainably-produced food is absolutely essential.  

The biggest weakness of our local food movement is fragmentation and localisation.  It can’t do anything until central government acts in a more strategic way.  The government has to get its act together to be more supportive.”

The Growing Collaboration conference was organised by Eatsome, an NHS-funded project which aims to improve healthy eating in Cornwall.  The event enabled people who grow, prepare and eat food in a sustainable way to get together, share their experience and strengthen contact.

The fragmented nature of Cornwall’s own local food projects became evident during the three-minute “soap box” slot, when we all had a chance to explain what we’re doing. 

Here’s a selection: - 

• Camel Community Supported Agriculture – that’s us, of course
• Bugle Greenspace  -  Growing Together project aims to link owners of unused gardens and greenhouses with other local people who would like to grow their own but don’t have a growing space
• Trevalon Organic Vegetables – established organic veg box scheme and online shop near Liskeard supplying local businesses.  In the process of setting up a Community Supported Agriculture Scheme
• Chyan Community Field - volunteers around Penryn are developing allotments, pond, strawbale tea-shed and toolstore, sensory garden, composting area, covered cob seat, playground and community orchard
• Seeds, Soup and Sarnies - providing families in St Blazey and Treverbyn parishes and parts of St Austell with the chance to share gardening skills and favourite recipes
• Cornish Guild of Smallholders - Lostwithiel Local Produce Market, Taste Cornwall community shop in Liskeard, annual show
• Transition Cornwall Network – supporting Transition groups throughout Cornwall move towards a positive, resilient, low carbon future
• Soil Association – helping to develop community supported agriculture projects in partnership with Making Local Food Work
• Cornwall Neighbourhoods for Change (CN4C) - its Growing Food at Home programme aims to make home-grown food more accessible.  Works with Cornwall Waste Action’s compost project
• Healthy Early Years (HEY) – “nipper nutrition” project aimed at nurseries
• The Big Lunch – annual Eden Project initiative to get people out on their street, raise a glass and share food with their neighbours
• Penair School chef - unorthodox and award-winning approach to school dinners in Cornwall
• Cornwall Food Programme - addressing the local food supply needs of the NHS in Cornwall
• Cornwall Healthier Eating and Food Safety Awards (CHEFS) - award scheme for restaurants and cafes 
• Cornwall Agri-food Council - aims to “transform Cornwall into the UK’s exemplar agri-food centre of excellence”
• Somerset Land & Food - developing a digital tool to map food projects in the south west

It should now be clear why we all need to be working together in a much more organised way!

Growing your own – so what’s new?

The days of food rationing may be long over but the need to alter our eating habits is as important as ever.  This became clear on my recent visit to - of all places – the Imperial War Museum in London. 

Its Ministry of Food exhibition reveals some fascinating parallels between the dig for victory campaign in the Second World War and the enthusiasm that we all now share for growing our own food.

It shows that eating seasonal fruit and vegetables, healthy nutrition, recycling and reducing imports were just as important in 1940 as they are today.

But for very different reasons 70 years ago, of course. 

Back then as now, people queued up for allotments and pledged to grow fruit and vegetables at work and in their gardens.  They learned all about crop rotation, the value of nutritious green manure and how to create rich, sweet-smelling compost.  They clubbed together to raise pigs, poultry and rabbits.

By 1943, more than six million British families were growing their own veg.  The number of allotments had doubled to 1.75 million compared to 850,000 in 1939.  Potatoes – led by cheery icon Potato Pete - replaced imported wheat as a staple of the wartime diet because they were full of vitamin C, easy to grow, cheap, filling and energy-rich.

A vegetable list to provide “winter meals from a well-planned plot” itemised potatoes, cabbage, sprouting broccoli, carrots, onions, shallots, beetroot, swede, brussels sprouts, parsnips, leeks, kale, savoy cabbage, spinach beet and turnip.

Unsurprisingly, it mirrors the contents of Camel Community Supported Agriculture’s own seasonal weekly veg boxes being handed out to our members during the winter months.

The only difference is, thanks largely to multicultural influences, that our seasonal recipes are much more tasty and adventurous! 

The Ministry of Food exhibition runs at the Imperial War Museum in London until 3 January 2011.  It’s sponsored by Company of Cooks.

Recipe No 33 – A fried cauliflower

This seasonal recipe for cauliflower served with a salsa verde is from Nigel Slater’s latest book, Tender. He deep fries the cauliflower but, if that’s a problem for you, shallow frying would probably work pretty well.

Serves 2 as a main course

Preparation: 15 minutes
Cooking: max 10 minutes

Ingredients
a medium cauliflower
sunflower or groundnut oil for deep-frying
3 tbsp gram flour
½ tsp paprika

For the salsa verde:
handful parsley leaves
6 bushy sprigs mint
handful basil leaves
2 cloves garlic, crushed
1 tbsp Dijon mustard
2 tbsp capers, rinsed
6 tbsp olive oil
2 tbsp lemon juice

Method
Break the cauliflower into florets. Boil in deep, salted water for a couple of minutes (a little longer if you can only shallow fry), then drain thoroughly.

To make the sauce, chop the herbs quite finely, then stir in the garlic, mustard and capers. Pour in the olive oil slowly, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.

Get the oil hot in a deep pan. Toss the cauliflower with the gram flour, a little salt and pepper and the paprika. When the cauliflower is coated, fy in the hot oil until crisp – a matter of three or four minutes or so. Drain on kitchen paper before serving with the sauce.

Fresh salad leaves this week

This week’s veg boxes will contain:

potatoes (Burlerrow Farm, St Mabyn)
onions (Rest Harrow Farm, Trebetherick)
carrots (Rest Harrow Farm)
* parsnips (Camel CSA/Jeremy Brown)
* salad bag (Jeremy)
cauliflower (Rest Harrow Farm)

Standard boxes will have larger quantities of some of the above, plus:
spring greens (Rest Harrow Farm)
curly kale (Rest Harrow Farm)
red cabbage (Rest Harrow Farm)

Large boxes will also have:
* pak choi (Jeremy)
leeks (Rest Harrow Farm)

We’ve passed another milestone

Our picking and packing team prepared a total of 30 seasonal veg boxes for our members this week – an all-time record.  Plus the box we’re offering in a prize draw at the St Mabyn Pre-School Valentine Brunch.

A further milestone was reached.  For the first time, all the contents of the boxes were bought in from other growers.

The fact that we’re buying in such a high proportion of the weekly vegetable box contents at this time of year may seem like an admission of defeat.  But this is far from the case.

In the UK, community supported agriculture comes in many different shapes and sizes.  There’s no “right” or “wrong” way of doing it.

As a not-for-profit organisation we rely totally at present on the goodwill of our members, who make up our volunteer workforce.  This will change as we expand and if we are successful in our funding bids to the Lottery and the Local Action Group.

As we’re working on less than two acres, we’re not in a position to grow large-scale main crops which need constant rotation like potatoes and winter brassicas.  Instead we are concentrating on “high-value” seasonal crops which would be either too expensive to buy in or do not travel well.

Benefits

As a CSA, we’re committed to building up partnerships between farmers and the local community, enabling farmers to sell direct to the public, and providing other mutual benefits.  So that’s why we’re happy to include varying proportions of vegetables in our boxes from small-scale, local growers.

The Camel CSA approach is very much community-led.  It’s organised democratically. Every member has a say in how our project is run.

The core management group is responsible for all the main decisions.  Under the guidance of our three volunteer expert growers, it works out what to grow, how we grow it, what goes in the boxes, what we charge our members and who should supply us. 

All our own onions and shallots – in store since last summer – have been used up at long last.  The remaining parsnips, artichokes and carrots are again well and truly frozen into the ground.

So the carrots, curly kale, onions, purple sprouting broccoli, swede and Brussels sprouts (complete with sprout top!) in this week’s boxes come from Richard Hore at Rest Harrow Farm, Trebetherick.  

Richard and his family, who cultivate 30 acres close to the relatively mild climes of the Camel estuary, have done us proud this winter.

The winter salad bag was supplied by Jeremy Brown, one of Camel CSA’s expert growers.  It contains a selection of baby leaves such as pak choi, watercress, mustard, rocket and spinach from his polytunnels behind St Kew Harvest Farm Shop at St Kew Highway.

The potatoes were grown by Colin and James Mutton of Burlerrow Farm, St Mabyn.

Recipe No 31 – Brussels sprouts with chestnuts, bacon and parsley

Cooking sprouts with chestnuts and bacon makes them seriously irresistible.

Serves 4

Preparation time: less than 30 minutes
Cooking time: 10 to 30 minutes

Ingredients
500g Brussels sprouts
vegetable oil
125g streaky bacon, cut into small pieces
1 tbsp butter
125g vacuum-packed chestnuts, roughly chopped
30ml marsala (optional)
handful fresh parsley, chopped
freshly ground pepper

Method
Trim the ends of the sprouts and put them in a large saucepan of salted boiling water. Cook for about 5 minutes, or until they are tender but still retain a bit of bite. Remove from the heat and drain.

Heat about half a tablespoon of oil in a large pan. Add the bacon and cook until it is crisp and golden-brown. Add the butter and chestnuts. If you’re using the marsala, once the chestnuts have warmed through, turn the heat up and add the marsala. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the pan and mix well. Season with freshly ground black pepper. Serve with the rest of the parsley sprinkled over the top.

Curly kale in the veg boxes

… and it’s a record number to be filled this Friday: a total of 30 boxes.

All boxes will have:
curly kale (Rest Harrow Farm, Trebetherick)
sprout stalks (Rest Harrow Farm)
carrots (Rest Harrow Farm)
potatoes (Burlerrow Farm, St Mabyn)
onions (Rest Harrow Farm)
swede (Rest Harrow Farm)

Standard boxes will also have:
extra potatoes (Burlerrow Farm)
leeks (Rest Harrow Farm)
sprouting broccoli (Rest Harrow Farm)
* salad bags (Jeremy Brown)

* = grown to organic principles

In the veg boxes this week

Friday update: curly kale has taken the place of the cauliflowers that were not available.

All boxes will have:
potatoes (Burlerrow Farm, St Mabyn)
* shallots (Camel CSA)
* winter salad bag (Jeremy Brown)
curly kale (Rest Harrow Farm, Trebetherick) 
carrots (Rest Harrow Farm)
leeks (Rest Harrow Farm)

Standard boxes will also have:
* parsnip (Camel CSA)
savoy cabbage (Rest Harrow Farm)
swede (Rest Harrow Farm)

And this week’s large box will have larger shares of all of the above plus:
* jerusalem artichokes (Camel CSA)

* = grown to organic principles

Mud, mud… glorious Cornish mud

So much for the first signs of spring.  When the north wind blows in North Cornwall it strikes with a vengeance.

Camel Community Supported Agriculture’s picking and packing team discovered this today as they battled against the elements to get this week’s veg boxes ready for our members.

First the root vegetables – the parsnips, Jerusalem artichokes and carrots – had to be dug up in the teeth of the gale. 

Then they had to be washed clean of the mud that enveloped them.  By hand. Outdoors. At the edge of the field. 

Try that in freezing conditions!

The adverse weather meant yet again the eagerly-anticipated purple sprouting broccoli wasn’t available from our suppliers. 

Mushrooms were also a little short, so we had to raid our own patch for cabbages. Jeremy Brown provided mustard greens.

In spite of these setbacks, the volunteer team remained very upbeat.  Special thanks to picking and packing supremo Trish and to Robert, Penny, Jennifer, Henrietta, Mike S, Gillian and Charlotte.