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  • New potatoes in our veg boxes this week

    Posted on June 3rd, 2018 Janet No comments

    After a long cold winter and wet spring, at last we have new potatoes in our boxes this week.  Grown by our lead grower Mark Norman on his smallholding in Bodmin.

    In all the boxes:-
    *broad beans
    *peas
    *salad bags
    *spring onions
    *new potatoes (Mark Norman, Bodmin)
    asparagus (St Enodoc Asparagus)

    Standard boxes also have:-
    *turnips
    *spinach/chard
    *baby carrots

    *= grown to organic principles.  Please wash all veg carefully.
    All veg grown by Camel CSA unless stated otherwise.

  • Seasonal local food recipe No.287 – Delia’s oven roasted potatoes with garlic and rosemary

    Posted on July 31st, 2015 Janet No comments

    Use the rosemary sprigs in our boxes this week! Delia Smith says: “In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that.”

    Serves 4-6

    Preparation time: 10-15 minutes
    Cooking time: 30-40 minutes

    Ingredients
    900 g new potatoes
    2 Tbs fresh rosemary leaves, finely chopped
    1-2 cloves garlic, finely chopped
    2 Tbs olive oil
    salt and freshly ground black pepper

    Method
    Preheat the oven to 220°C/Gas mark 7.  Put the oil into a shallow solid roasting tin measuring approximately 40×30 cms.  Wash the potatoes but do not scrape them. Cut the potatoes into cubes of roughly 1.25 cm.  Place them in a clean tea-towel and dry them as thoroughly as you can, then transfer them to a large plate.

    Remove the roasting tin from the oven and place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes into the hot oil.  Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go.

    Return the tin to the oven and roast fed or 30-40 minutes or until the potatoes are golden-brown and crisp.  Season with salt and pepper before serving,