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  • Kohlrabi and ‘Uchiki Kuri’ squash in our veg boxes

    Posted on December 11th, 2016 charlotte No comments

    Yet more exciting seasonal vegetables this week that we bet you don’t get in the supermarket!

    kohlrabi-harvesting-camelcsa-071216In all the boxes: –
    *kohlrabi
    *squash ‘Uchiki Kuri’
    *kale ‘Red Russian’
    *onions
    leeks (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *carrot bunch
    kohlrabi-camelcsa-071216*chillies
    *beetroot

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

    Try these delicious cauliflower dishes on the recipes page on our website:-
    Penne with cauliflower and chilli
    Warm cauliflower salad

  • It’s time to… pick veg and pack the weekly boxes

    Posted on December 8th, 2016 charlotte No comments

    Our veg box picking and packing team work incredibly hard every Friday morning to get the harvest in.

    winter-salad-picking-camelcsa-021216

    turnip-picking-camelcsa-021216

     

     

     

     

     

     

     

    leek-picking-camelcsa-021216parsley-picking-camelcsa-021216

     

     

  • Seasonal local food recipe No.344 – Frank’s fried rice

    Posted on December 4th, 2016 Janet No comments

    Frank conjured up this dish using the juicy pak choi in this week’s veg boxes, but it can be made with any combination of meat, vegetables or seafood.

    Serves 2

    Preparation time: 10 minutes (if you have left over cold, cooked rice)
    Cooking time: 10 minutes

    wp_20161202_19_29_55_pro-1Ingredients
    200 g rice, cooked and allowed to cool
    1-2 heads pak choi
    100 g pancetta or smoked bacon, shredded
    6 spring onions, sliced
    4 (or more) cloves garlic, finely chopped
    1 red chilli, finely chopped
    a handful frozen sweetcorn kernels
    2 eggs, beaten with a drizzle of sesame oil
    splash soy sauce
    splash cooking oil

    Method
    Heat a wok or large frying pan until smoking hot.  Add a splash of cooking oil, swirl to spread round the pan and add the eggs.  Swirl the eggs until you have a thin omelette then remove to a warm plate and shred.

    Add the pancetta or bacon to the pan and stir fry to release some fat, add the onions, garlic and chilli and continue stirring for a few seconds.  Add the pak choi and sweetcorn and stir fry until the pak choi wilts.

    Add the cold, cooked rice and continue stir frying over a high heat until the whole lot is piping hot.  Stir in the shredded egg and a splash of soy sauce to taste and serve.

  • Pak choi in Camel CSA’s wonderful veg boxes

    Posted on December 4th, 2016 charlotte No comments

    We have a fantastic selection of vegetables despite this week’s unusually heavy frost in Cornwall.

    pakchoi-harvest-camelcsa-041216In all the boxes this week: –
    *pak choi
    *squash ‘Autumn Crown’
    *winter salad bag (mizuna, red/green mustard, green/red lettuce, baby chard/leaf beet)
    *turnips
    *onions
    *parsnips (Mark Norman, Bodmin)
    potatoes – red ‘Desiree’ (Restharrow Farm, Trebetherick)

    Standard boxes also have: –
    extra potatoes
    pakchoi-polytunnel-camelcsa-041216*baby leeks
    *curly parsley
    curly kale (Restharrow)

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

    Try these delicious dishes on the recipes page on our website:-
    Frank’s Shanghai rice (pak choi)
    Hugh’s squash stuffed with leeks

  • Seasonal local food recipe No.342 – Braised squash with chickpeas and harissa

    Posted on November 20th, 2016 Janet No comments

    Don’t be put off by the rather long list of ingredients, the result is very tasty.  I was a bit dubious about the dried apricots and was pleased to be proved wrong.  I have given you Frank, my husband’s, version of Yotam Ottolenghi’s original recipe.  We didn’t have preserved lemon skin so Frank substituted grated lemon zest and the juice of half a lemon.

    Serves 4p1070889

    Preparation time: 15 minutes
    Cooking time: 45 minutes

    Ingredients
    2 Tbsp olive oil
    2-3 banana shallots, peeled and chopped
    1 garlic clove, peeled and thinly sliced
    1 tsp ground cumin
    4 whole cardamom pods, crushed to release the seeds, pods discarded
    salt and black pepper
    2 1/2 Tbsp harissa paste
    1/2 tsp rose water
    500 ml vegetable stock
    1 large butternut squash, peeled and cut into 4 cm dice
    400 g tinned, cooked chickpeas, drained and rinsed
    7 dried apricots, thinly sliced
    20 g preserved lemon skin, roughly chopped
    10 g coriander leaves, roughly chopped
    150 g Greek yoghurt

    Method
    In a large saute pan for which you have a lid, heat the oil on a medium-high flame.  Add the shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelised, then stir in the garlic, spices, half a teaspoon of salt and plenty of pepper, and fry for 2 minutes longer.

    Add the harissa, rose water and stock, bring to a boil, then add the chickpeas, apricots and lemon and leave to simmer for 20 minutes. Add the squash and simmer until the squash is tender, adding a little more water if necessary.  Sprinkle with the coriander and serve with some yoghurt alongside.

  • Winter salad leaves in Camel CSA’s weekly veg boxes

    Posted on November 19th, 2016 charlotte No comments

    We all have a big bag of freshly-picked oriental and other winter salad leaves grown in our polytunnels. All our veg are harvested the same day the boxes go out. You can’t get any fresher than that!

    In all the boxes this week: –
    *winter salad bag (mizuna, red/green mustard, green/red lettuce, baby chard/leaf beet)
    *squash – lucky dip!
    winter-salad-leaves-camelcsa-181116*bunch of carrots
    *turnips
    leeks (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes – white Wilja or red Desiree (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *kohlrabi
    *garlic
    *kale – Red Russian

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

    Try these delicious leek dishes on the recipes page on our website:-
    A risotto of leeks and pancetta
    Leek and smoked cheddar tart

  • Winter salad leaves in our weekly boxes

    Posted on November 4th, 2016 charlotte No comments

    We’ve got a brilliant selection of winter and oriental salad leaves to look forward to over the next few months. They take a lot of picking though!

    In all the boxes this week: –
    *winter salad leaves – mizuna, red mustard, rocket, green/red salad bowl lettuce, baby chard/leaf beet
    *turnips
    picking-winter-salad-leaves-camelcsa-041116*chillies
    *parsley
    *parsnips (Mark Norman, Bodmin)
    cauliflower (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *carrots
    *swede
    *Swiss/rainbow chard

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

  • Seasonal local food recipe No.337- Jamie’s mixed leaf salad with mozzarella, mint, peach and prosciutto

    Posted on September 25th, 2016 Janet No comments

    This recipe comes from Jamie Oliver‘s The return of the Naked Chef.  If, like me, you don’t like prosciutto in the salad just leave it off the plate.

    Serves 2salad leaves-camel csa

    Preparation time: 10 minutes

    Ingredients
    Mixed salad leaves
    1 mozzarella
    2 peaches, skinned and quartered
    4 slices prosciutto
    a few mint leaves, torn

    olive oil and lemon dressing – whisk together the following:
    5 tbsp olive oil
    2 tbsp lemon juice
    salt and freshly ground black pepper to taste

    Method
    Put the salad leaves and mint on a flat serving dish and dress with a little of the dressing.  Scatter the peach quarters and torn up mozzarella over the top.  Lay the prosciutto (if using) over the top.  Serve with some good bread to mop up the juices.

  • ‘Honey bear’ acorn squash in Camel CSA’s veg boxes

    Posted on September 25th, 2016 charlotte No comments

    ‘Honey Bear’ is an acorn-type squash. It’s shaped like an acorn, but larger, has a dark green skin and sweet, nutty, light golden flesh.

    In all the boxes this week: –
    honeybear-squash-ccamelcsa-220916*acorn squash ‘Honey bear’
    *sweetcorn
    *tomatoes – red, golden
    *radish bunch
    *sweet pepper – green or yellow
    *mixed leaf salad bag
    potatoes ‘Wilja’ (Restharrow Farm, Trebetherick)

    Standard boxes also have: –
    extra potatoes
    *cavolo nero
    *cucumber
    *cabbage ‘Stonehead’

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

  • Seasonal local food recipe No.336 – Jamie’s sweet cherry tomato and sausage bake

    Posted on September 18th, 2016 Janet No comments

    My husband used our bag of tomatoes to make this delicious sausage dish from Jamie Oliver last night.  He finely chopped  the rosemary before cooking and cut the larger tomatoes into chunks.  He served the finished dish with garlic bread.

    Serves: 6p1070694

    Preparation time: 10 minutes
    Cooking time: 45-60 minutes

    Ingredients
    2 kg ripe cherry tomatoes
    2 sprigs each of fresh thyme, rosemary and bay
    1 tbsp dried oregano
    3 cloves garlic, peeled and chopped
    12 good-quality Cumberland or coarse Italian pork sausages
    extra virgin olive oil
    balsamic vinegar
    sea-salt and freshly ground black pepper

    Method
    Preheat the oven to 190°C/gas mark 5.  Get an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer.  Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages.  Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

    Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour.  After this time, give it a shake and turn the sausages over.  Put back into the oven for 15-30 minutes, depending on how golden and sticky you like your sausages.

    Once it’s cooked, you’ll have an intense, tomatoey sauce.  If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quite thick – then put the sausages back in.

    Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.