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  • Neeps for Burns Night in Camel CSA’s veg boxes

    Posted on January 25th, 2020 charlotte No comments

    It’s become a tradition at Camel CSA to make sure all our members have a neep in their veg box for supper on Burns Night. Also this week we all have a jar of our very own crab apple and chilli jelly.

    neeps-swede-camelcsa-250120In all the veg boxes:-
    *kale –  ‘Red Russian
    *sprouted mung beans
    *jar of crab apple and chilli jelly
    cauliflower (Total Produce, Bodmin)
    swede (Total Produce)
    potatoes ‘Wilja’ (Colwith Farm, Lanlivery)

    Standard boxes also have:-
    *purple turnips
    *Parisian carrots
    *purple sprouting broccoli or savoy cabbage (Restharrow Farm, Trebetherick)

    Produce grown by Camel CSA, unless otherwise stated
    * = grown to organic principles
    Please wash all produce thoroughly

    Need some cooking inspiration?

    Have a look at our A-Z page of vegetable recipes on our website – nearly 400 for you to try.

    Keep up with our latest news on Facebook, on Instagram and on Twitter

  • Neeps for Burns Night in Camel CSA’s veg boxes

    Posted on January 28th, 2019 charlotte No comments

    veg-box-camelcsa-250119This week’s awesome veg boxes include swede for serving with haggis on Burns Night.

    In all the boxes:-
    *swede (Mark Norman, Bodmin)
    celeriac (Restharrow Farm, Trebetherick)
    savoy cabbage (Restharrow)
    Brussels sprouts (Restharrow)
    leeks (Restharrow|)
    purple sprouting broccoli (Total Produce)
    potatoes – ‘Wilja (Colwith Farm, Lanlivery)

    swedes-camelcsa-250119Standard boxes also have:-
    *carrots (Camel CSA)
    *chard (CSA)
    beetroot (Restharrow)

    *= grown to organic principles. Please wash all produce thoroughly.

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  • Seasonal local food recipe No.378 – Ottolenghi’s swede, bacon and walnut gratin

    Posted on January 22nd, 2018 charlotte No comments

    The humble “neep” of traditional Burns Night fame takes on a posh new identity in this Yotam Ottolenghi dish. The secret is the sage and the walnuts. Served with a green salad, it’s awesome! I used fromage frais instead of double cream and left out the salt. Yotam says: “It also works without the bacon, if you want to make it vegetarian.”

    Serves 6 as main course, 8 as a side

    swede-camelcsa-011009Preparation time: 10 minutes
    Cooking time: one hour 15 minutes (mostly oven)

    25g unsalted butter
    1 large onion, thinly sliced (200g net weight)
    200g smoked bacon lardons
    10g sage leaves, finely shredded
    300ml double cream
    400ml vegetable stock
    1½ tbsp dijon mustard
    2 large swedes, peeled, cut in half and then into 3-4mm-thick slices (1.4kg)
    Salt and freshly ground black pepper
    40g mature cheddar, coarsely grated
    40g walnut halves, roughly chopped

    Heat the oven to 200C/390F/gas mark 6. Put the butter in a large, 28cm-diameter pot on a medium-high heat. Once it starts to foam, add the onion and bacon, and fry, stirring frequently, for seven to eight minutes, until the onions are soft and the bacon is cooked. Stir in half the sage, the cream, stock, mustard, swede, half a teaspoon of salt and plenty of pepper, bring to a boil, then turn down the heat to medium and leave to simmer for five minutes, stirring every now and then.

    Spoon the swedes into a high-sided, 20cm x 30cm ovenproof dish, and pour all the pan juices and bacon bits over the top. Press the swedes down into the dish, and if need be move the slices around, so they’re evenly layered, then roast for 40 minutes, basting and pressing down once more halfway through.

    While the gratin is cooking, mix the cheddar with the walnuts and remaining sage. When the 40 minutes are up, sprinkle the cheddar mix all over the gratin and bake for a further 15-20 minutes, until the gratin is dark golden brown and bubbling, and leave to rest for 10 minutes before serving.

  • Neeps in Camel CSA’s veg boxes for Burns Night

    Posted on January 21st, 2018 charlotte No comments

    It’s Burns Night this Thursday 25 January so the packing team has made sure we’ve all got “neeps” in our weekly veg boxes. If you’re celebrating Robert Burns’ birthday we hope you enjoy your Burns Supper of haggis and bashed neeps and chappit (mashed) tatties. And don’t forget to have a wee dram of whisky!

    In all our veg boxes this week:-
    *sprouted mung beans (Camel CSA)
    picking-packing-team-camel-csa-190118neep (swede) (Restharrow Farm,Trebetherick)
    savoy cabbage (Restharrow)
    cauliflower  (Restharrow)
    leeks (Restharrow)
    onions (Restharrow)
    potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *parsley (Camel CSA)
    Jerusalem artichokes (Restharrow)
    beetroot (Restharrow)

    * = grown to organic principles. Please wash all vegetables carefully.

    Try these upmarket ways of preparing neeps on the recipes page on our website:-
    Spiced creamy swede
    A cake of swede and potato

  • Seasonal local recipe No 172: Hugh’s curry-spiced parsnips and potatoes

    Posted on December 22nd, 2012 charlotte No comments

    This makes a simple supper in the aftermath of rich festive food and drink. Great made with the parsnips, potatoes, garlic and chillies from Camel CSA’s Christmas veg boxes.

    parsnipsHugh Fearnley-Whittingstall takes the French to task for not eating parsnips. Parsnips aren’t part of a traditional Scottish diet either (no jokes about deep-fried Mars bars please…)  To be honest, I never ate parsnips until I moved from Scotland to England. Scots prefer neeps, but I’m a willing convert.

    Hugh says: “This is gorgous with simply cooked fish but stands as a dish on its own with a salad and a spoonful of thick yoghurt.” Can’t wait to give it a try.

    Serves: 2-3

    Preparation: 10 minutes
    Cooking time: 45-50 minutes

    About 500g potatoes
    About 500g parsnips
    3 tbsp sunflower oil
    1 garlic clove, peeled and very finely chopped

    For the curry spice mix
    1 tbsp coriander seeds
    Half a dozen black peppercorns
    ½ tsp dried chilli flakes
    1 tsp ground fenugreek
    1 tsp ground turmeric
    ¼ tsp fine sea salt

    First make the spice mix. Heat the oven to 200C/390F/gas mark 6. Put the coriander seeds and black peppercorns in a dry frying pan and toast over a gentle heat for a few minutes, until fragrant. Tip into a pestle and mortar and leave to cool. Add the chilli flakes, then crush the lot to a coarse powder and mix with the fenugreek, turmeric and salt.

    Peel the spuds and cut into 3-4cm chunks. Put them in a saucepan, cover with cold water and bring to a rolling boil. Boil for one minute only, then take off the heat and drain well.

    Peel the parsnips, cut into similar sized chunks to the potatoes (remove the core if it seems tough or woody) and add to the potatoes.

    Pour the oil into a large, shallow roasting dish and heat in the oven for five minutes. Tip the potatoes and parsnips into the hot oil, add the spice mix and toss so the veg get a good coating of spice. Roast for 40 minutes, giving them a stir halfway through, or until golden and crisp. Stir in the garlic and return to the oven for two to three minutes. Serve straight away, with thick, plain yoghurt and perhaps mango chutney.