We're growing our own food!
Home icon RSS icon
  • Cornish early potatoes in Camel CSA’s weekly veg boxes

    Posted on May 13th, 2017 charlotte No comments

    No more old potatoes! At long last we’ve got Cornish earlies in the veg boxes AND more of that delicious asparagus from Tregassow Farm, Truro. We also have newly-harvested baby turnips, broad beans and peas from our own polytunnels.
    broad-beans-trug-camelcsa-010517

    In all the vegetable boxes this week:-
    *broad beans OR peas in the pod
    *turnips
    asparagus (Tregassow Farm, Truro)
    rhubarb (Mitchell Fruit Garden)
    spring greens (Growfair)
    Cornish early potatoes (Growfair)

    Standard boxes also have:-
    extra potatoes
    *salad bag
    golden beetroot (Growfair)
    cauliflower (Growfair)

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

    Try out these ways of preparing asparagus on Camel CSA’s recipe page – more than 350 vegetable recipes for you to browse:-
    Hugh’s roast new potatoes and asparagus with baked eggs
    Nigel’s asparagus and lemon risotto

  • Seasonal local food recipe No.332 – Roasted and stuffed Golden Nugget squash

    Posted on August 15th, 2016 charlotte No comments

    The compact Golden Nugget squashes in our veg boxes this week are delicious cut in half, seasoned and roasted. You can enjoy them just as they are as a simple accompaniment to grilled chicken or sausages. The roasted halves are transformed into a more substantial main dish if you fill them with stuffing and roast for a further 15 minutes.

    golden-nugget-squash-camelcsa-150816Serves: 4

    Preparation time: 20 minutes
    Cooking time: 45 minutes – 1 hour

    Ingredients
    2 Golden Nugget squash, cut in half lengthwise
    50g butter
    salt and black pepper
    1/2 tsp ground nutmeg or cinnamon

    Method
    Scrub the squashes clean, then cut in half lengthwise. Remove the seeds and soft fibres and score the flesh with a sharp knife to ensure the heat gets to the inside. Dot the cavity with butter and season with salt, black pepper and the cinnamon or nutmeg.

    Place the squash halves cut sides upwards in an ovenproof dish. Bake in an oven preheated to 200C/Gas 6 for 45 minutes until the flesh feels tender when pierced with a knife.


    For the stuffing:
    There are lots of easy ways to stuff squash once you’ve roasted them, depending on what ingredients you’ve got to hand. If you intend to stuff them, omit the nutmeg or cinnamon at the initial roasting stage.

    Nigel Slater suggests a spicy caramelised onion filling.

    Hugh Fearnley-Whittingstall recommends a blue cheese and walnuts or Gruyere cheese and crispy bacon filling.

  • Seasonal local food recipe No.326 – Hugh’s bruschetta with broad beans and asparagus

    Posted on May 29th, 2016 Janet No comments

    I might have been tempted to make this recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! for lunch today had we not already eaten the broad beans out of this week’s box!

    Serves 4Cornish-asparagus-camelcsa-140510

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    Ingredients
    12-15 asparagus spears, trimmed
    200 g baby broad beans (podded weight)
    A bunch spring onions, trimmed
    2 Tbsp olive oil
    4 large slices sourdough bread (or other robust bread)
    1 garlic clove, halved (optional)
    Extra virgin olive oil, to trickle
    50 g mild, crumbly goat’s cheese
    sea salt and freshly ground black pepper

    Method
    Bring a pan of salted water to the boil, add the asparagus spears and blanch for two minutes.  Scoop them out and drain.  Let the water come back to the boil.  Now add the baby broad beans and blanch for 30-60 seconds until tender, then drain.

    Slice the spring onions on the diagonal into 1-2 cm pieces.  Heat the olive oil in a frying pan over a medium heat, add the spring onions and fry fairly gently for 2-3 minutes, until just beginning to soften.  Cut the asparagus spears into 2-3 cm pieces and add, along with the broad beans, to the spring onions in the pan.  Add salt and pepper and toss the whole lot together over the heat, for just a minute, then take off the heat.

    Meanwhile, toast the bread.  Rub very lightly with the cut garlic clove, if you like.  Trickle the toast with a little olive oil.  Crumble the goat’s cheese over the veg in the pan and stir very lightly again.  Pile this veg mixture on to the toast, trickle with a touch more olive oil and serve.

  • Seasonal local food recipe No.325 – Hugh’s Fish-rizo with broad beans

    Posted on May 22nd, 2016 Janet No comments

    This is from Hugh Fearnley-Whittingstall’s River Cottage Light and Easy. It takes the classic seasonings of chorizo sausage and mingles them with fresh fish to create a gloriously red, richly-flavoured dish.

    Serves 4

    broad-beans-in-pod-camelcsaPreparation time: 40 minutes
    Cooking time: 7-8 minutes

    Ingredients
    700 g white fish fillets, such as pollack, coley, whiting or haddock skinned and boned
    1 Tbsp unsmoked paprika
    1 tsp sweet smoked paprika
    a small pinch of cayenne papper
    2 tsps fennel seeds
    2 garlic cloves, sliced
    2 tbsps rapeseed or sunflower oil, plus a little extra for cooking
    150 g cooked broad beans, skinned if they are large
    Juice of 1/2 lemon
    sea salt
    a little roughly shredded mint (optional)

    Method
    Check the fish for pin bones, prising out any you find with tweezers, then cut into roughly 2 cm chunks.  Put into a bowl with the spices, garlic and oil.  Add a pinch of salt.  Turn together and leave for half an hour in the fridge.

    Heat a large frying pan or wok over a medium-high heat.  Add a trickle more oil, then the fish, and cook, tossing often, for 4-5 minutes, until cooked through.  Stir in the broad beans and cook for another minute.  Squeeze over the lemon juice and remove from the heat.  Taste and add more salt if needed.

    Divide between bowls and serve, with some fresh mint sprinkled over if you like.  Serve with rice, flatbreads or potatoes if you want a heartier supper.

  • Seasonal local food recipe No.324 – Hugh’s rhubarb and ginger cheesecake

    Posted on May 15th, 2016 Janet No comments

    This easy to make cheesecake is from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day.

    Preparation time: 30 minutes
    Cooking time: 25-45 minutes
    Chilling time: 4 hours

    Serves 8rhubarb-camelcsa-120512

    Ingredients
    For the rhubarb:
    400 g rhubarb, trimmed
    75 g caster sugar
    finely grated zest and juice of 1/2 orange
    For the biscuit base:
    85 g butter, melted, plus extra for greasing
    200 g ginger biscuits
    For the filling:
    400 g cream cheese
    3 balls preserved stem ginger, finely chopped plus 3 Tbsp syrup from the jar
    25 g caster sugar
    finely grated zest and juice of 1/2 orange
    200 ml double cream

    Method
    For the rhubarb, preheat the oven to 150°C/Gas Mark 2.  Cut the rhubarb into 4 cm lengths and place in a wide oven dish, ideally in one layer.  Sprinkle with the sugar, orange zest and juice.

    Cover the dish with foil and bake for 25-45 minutes (stirring carefully to turn the pieces over after the first 10 minutes), until tender and juicy (check the rhubarb after 25 minutes – and regularly thereafter – poking it with the tip of a small knife).

    Leave to cool completely, then drain off the juice (it’s delicious, so save to pour over ice cream or use in a drink or smoothie). Lightly butter a 20-23 cm springform cake tin, line the base with baking parchment and lightly butter the paper.

    To make the base, blitz the biscuits in a food processor (or bash in a bag with a rolling pin) until fairly fine.  Pour the melted butter through the feed tube, pulsing as you go, until the mix looks like wet sand.  (Or mix the butter with the bashed crumbs in a mixing bowl.)  Tip into the prepared tin and press in firmly with the bottom of a glass so you get an even layer.  Chill the base while you make the filling.

    For the filling, beat the cheese, ginger, ginger syrup, sugar, orange zest and juice together until well blended.  Add the cream and beat until the mixture thickens enough to hold its shape.  Spoon on to the biscuit base and spread into an even layer.

    Chill for 4 hours or overnight, until firm.  Run a thin knife around the edge of the cheesecake and release the side of the tin.  Serve with the cold baked rhubarb on top or on the side.

  • Knobbly celeriac in Camel CSA’s veg boxes

    Posted on November 5th, 2015 charlotte No comments

    We love our veg and don’t discriminate against wonky-looking ones! So we’re following Hugh Fearnley-Whittingstall’s new War on Waste campaign with keen interest. When it comes to growing vegetables, we place more value on freshness, taste and texture than uniform good looks.

    In all our boxes:-
    celeriac-camelcsa-1214*red onions
    *kale – red Russian
    *carrots
    *parsley
    celeriac (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad leaves
    *spinach OR Swiss chard
    *sprouting broccoli OR French beans

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

    Try these delicious celeriac dishes on Camel CSA’s recipe page: –
    Celeriac and Lancashire cheese bread
    Nigel’s celeriac and potato cake

  • Seasonal local food recipe No. 297 – Hugh’s chunky apple and marmalade cake

    Posted on October 11th, 2015 Janet No comments

    I am going to make this cake for pudding tonight.  It’s from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day!  The recipe calls for eating apples but I’m trying it with the veg box apples which are cookers.  If you have a nut allergy leave out the ground almonds and substitute with an extra 5 g flour.

    Serves 10-12

    apples-lord-hindlip-camel-csa181009Preparation time: 40 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    3 tbsp whisky
    100 g sultanas
    100 g ground almonds
    175 g light brown flour
    2 tsp baking powder
    a pinch salt
    500 g apples, peeled, cored and cut into thick slices
    200 g butter, softened
    200 g dark muscovado sugar
    3 large free-range eggs
    150 g thick-cut orange marmalade
    25 g demerara sugar

    Method
    Preheat the oven to 170°C/Gas mark 3.  Grease a 20 cm springform cake tin, line the base with baking parchment and lightly butter the paper.  Warm the whisky in a small pan, then remove from the heat, add the sultanas and leave to soak while you prepare the cake.

    Put the ground almonds, flour, baking powder and salt in a bowl, combine thoroughly and set aside.  Beat the butter and muscovado sugar together thoroughly until light and fluffy.  Beat in the eggs, one at a time, adding a spoonful of the flour mix with each, and amalgamating each thoroughly before adding the next.  Add the remaining flour mix and fold in.  Beat the marmalade to loosen it, then fold into the cake mixture.  Fold in the sultanas and whisky and finally the slices of apple.

    Spread the mixture evenly in the prepared cake tin and scatter the Demerara sugar over the surface.  Bake for about 1 1/4 hours, or until a skewer inserted into the centre comes out clean.  Let the cake cool slightly in the tin for 15 minutes, then turn out and leave to cool completely on a wire rack.

  • Seasonal local food recipe No.295 – Hugh’s radish, mint and spring onion salsa

    Posted on September 26th, 2015 Janet No comments

    This taken from Hugh Fearnley-Whittingstall’s book River Cottage Light and Easy.  Hugh says “Crisp, crunchy and pretty, this colourful little side is delicious with chicken or fish.”

    Serves 4-6radishes-camelcsa-290515

    Preparation time; 10-15 minutes

    Ingredients
    150 g radishes
    5-6 spring onions, trimmed and sliced
    2 Tbsp chopped mint
    2 Tbsp extra virgin rapeseed or olive oil
    sea salt and freshly ground black pepper

    Method
    Trim the radishes, roughly chop them and put in a bowl.  Add the remaining ingredients, leave for 10-15 minutes if possible, then toss well and serve.

  • Seasonal local food recipe No.292 – Hugh’s porotos granados

    Posted on September 4th, 2015 Janet No comments

    If you can’t eat corn off the cob you could try cutting the kernels off the cob and putting them in this hearty soup.  The recipe can be found in River Cottage Veg Every Day by Hugh Fearnley-Whittingstall.

    Serves 6

    sweetcorn-camel csaPreparation time: 30 minutes
    Cooking time: 1 hour 45 minutes if using dried beans

    Ingredients
    2 Tbsp rapeseed or olive oil
    1 medium onion, chopped
    2 garlic cloves, finely chopped
    1 tsp sweet smoked paprika
    a handful of fresh oregano or marjoram, chopped
    100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight or 400g tin beans, drained and rinsed
    1 litre vegetable stock
    1 bay leaf
    750g squash, such as butternut or onion, peeled, deseeded and cut into 2cm chunks
    200g French beans, trimmed and cut into 2cm pieces
    Kernels cut from 2 cobs corn
    sea salt and freshly ground black pepper

    Method
    Heat the oil in a large saucepan over a medium heat.  Add the onion and garlic and sauté gently for about 10 minutes.  Add the paprika and 1 Tbsp of the oregano.  Cook for another minute.

    If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf.  Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour).

    Add the squash, stir well and simmer for 10-15 minutes until the squash is just tender.  If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10-15 minutes.

    Then add the French beans and corn kernels and simmer for a further 5 minutes.  To finish, season well with sea salt and freshly ground pepper.  Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

  • Seasonal local food recipe No.277 – Hugh’s griddled asparagus spears with lemon dressing

    Posted on May 24th, 2015 Janet No comments

    This recipe is from Hugh Fearnley-Whittingstall’s book Veg Every Day.  These can be done on a barbie outdoors, on a ridged cast-iron griddle pan in the kitchen, or even, at a pinch, under a grill.  When barbecuing, threading the asparagus spears onto skewers makes it easier to turn and cook them without losing them through the bars of the grill.
    cornish asparagus portrait
    Serves 4

    Preparation time: 10 minutes
    Cooking time: 6 minutes

    Ingredients
    20-30 asparagus spears, trimmed
    4 Tbs olive or rapeseed oil
    juice of 1/2 lemon
    6-10 mint leaves, finely shredded
    flaky sea salt and freshly ground black pepper
    Parmesan, pecorino or hard goat’s cheese, to serve

    Method
    Light the barbecue well in advance if you are cooking outside.
    Soak 8 wooden skewers in water for 30 minutes.  If the asparagus spears are pretty thick – more than 5mm across the middle of the stem – or perhaps not so freshly cut, it’s best to blanch them first.  Add to a pan of boiling water, blanch for 1 minute, then drain and refresh in cold water.  Drain well and pat dry.

    Thread the asparagus on to the skewers, about 5-6 per skewer, pushing it through the middle of the spears.  Brush the asparagus with some of the oil and season with salt and pepper.

    If cooking indoors, heat the griddle or grill until hot, then place the asparagus skewers on the griddle or under the grill about 10cm from the heat.  If cooking on a barbecue, you want it medium-hot, rather than super-fierce – you should be able to hold your palm about 15cm above the coals for a few seconds.  Grill the asparagus spears for about 3 minutes on each side, depending on thickness, until tender in the centre and lightly charred on the outside.

    Whisk about 2 tablespoons oil with the lemon juice, some pepper and the mint to make a dressing.  Remove the asparagus from the skewers, arrange on a plate and trickle the dressing over them.  Sprinkle with flaky salt and shave some cheese over the top if you like.