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  • Seasonal local food recipe No.353 – Onion, bacon and potato hotpot

    Posted on February 26th, 2017 Janet No comments

    This straightforward dish from the late Jocasta Innes’ classic The Pauper’s Cookbook is recommended by one of Camel CSA‘s members. The recipe became a favourite when she was a student. Serve with the sprouting broccoli or kale in this week’s veg boxes.

    Serves 4

    Preparation time: 20 minutes
    Cooking time: 2 hours

    Ingredients
    50g butter
    50g plain flour
    600ml milk
    sea salt and ground black pepper
    grated nutmeg (optional)
    4 large onions, peeled and very thinly sliced
    4 large potatoes, peeled and very thinly sliced
    125-150g bacon, rind removed, cut into strips

    Method
    Preheat the oven to 200°C/Gas 6). Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk.  Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients. 

    Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes  Pour the white sauce ovver the top and jiggle well to distribute the sauce evenly. Cover and bake for 1 hour at 200°C/Gas 6), uncover and reduce to 180°C/Gas 4) and cook for 1 final hour.Serve with winter vegetables such as broccoli, sprouts, kale or cabbage.

  • Seasonal local food recipe No.347 – Jamie’s roasted apple and squash soup

    Posted on January 10th, 2017 Janet No comments

    Mark, one of our core group members, recommends this soup recipe from Jamie Oliver’s Great Britain.  We don’t bother with the cream though,” Mark says, “as it’s rich enough!” Although the recipe uses the butternut variety, any decent squash would do.

    uchiki-kuri-squash-camelcsa-1015Serves 4-6

    Preparation time: 15-20 minutes
    Cooking time: 60 minutes

    Ingredients
    1 squash (roughly 1kg), peeled, de-seeded and chopped into 2.5 cm chunks
    3 good eating apples, peeled, cored and quartered
    1 large onion, roughly chopped
    1 or 2 fresh red chillies, halved and de-seeded
    crown-prince-squash-camelcsa-2312164 cloves garlic, unpeeled and bashed
    Olive oil
    Sea salt and ground pepper
    Pinch of coriander seeds
    Few sprigs of fresh rosemary, leaves picked and finely chopped
    3 heaped tablespoons pumpkin seeds
    Pinch of cayenne pepper
    800ml cups organic vegetable or chicken stock
    150ml single cream

    Method
    Preheat the oven to 200°C/Gas Mark 6.  Put the chunks of squash, apple, onion, chillies and garlic on to a baking sheet and drizzle with a good amount of olive oil.  Add a good pinch of salt and pepper and a pinch of coriander seeds and a little chopped rosemary.  Toss everything together so all the veg is nicely coated then cook for around 45 minutes or until everything is cooked through, intensely golden and delicious.

    Toss the pumpkin seeds with salt, pepper, olive oil and the cayenne.  Spread on a baking sheet and roast in the oven for 10-15 minutes then put aside for later.

    Put some of the roasted veg into a blender, making sure you squeeze the garlic flesh out of its skin first.  Add a swig of stock and gently blitz until smooth and lovely.  Put this into a large pan while you blitz the rest.  Pour in most of the cream and bring to a simmer over a medium to low heat.

    Have a taste, season to perfection. To serve, divide between bowls and add a swirl of cream and a sprinkling of roasted seeds.

  • Newly-harvested onions in Camel CSA’s veg boxes

    Posted on September 11th, 2016 charlotte No comments

    harvesting-onions-camelcsa-0816We’ve now got all the onions into the polytunnels to dry out before they’re put into storage. Next big job: keeping an eye on our ripening squashes and deciding when best to harvest and cure them.

    In all the boxes: –
    *onions
    *tomatoes – yellow, red
    *parsley
    *cabbage
    *courgettes – green, yellow (Mark Norman, Bodmin)
    tenderstem  (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)
    onions-camelcsa-0816

    Standard boxes also have:-
    extra potatoes
    *aubergines or peppers
    *cucumbers
    *mixed lettuce, endive

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

  • Last of the winter squashes in our weekly veg boxes

    Posted on March 11th, 2016 charlotte No comments

    Our shed-stored squashes and onions have survived one of the warmest and wettest winters ever recorded in Cornwall.

    For the first time ever we have enough onions to see us into the start of the ‘hungry gap’, when UK-grown vegetables become thin on the ground as we wait for spring-sown crops to mature.

    winter-squashes-camelcsa-0216In all our veg boxes this week: –
    *onions
    *bean sprouts
    *kale or spring cabbage
    leeks (Restharrow Farm, Trebetherick)
    beetroot (Restharrow)
    red cabbage(Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *winter squash – Crown Prince or Uchiki Kuri
    onions-camelcsa-0216*mixed salad bag – rocket, baby chard, mizuma, golden/red mustard, lettuce
    swede (Restharrow)

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

    Try these red cabbage salads on Camel CSA’s recipes page: –
    Henrietta’s winter salad
    Warm red cabbage and apple salad

  • Seasonal local food recipe No.314 – French onion tarts

    Posted on February 21st, 2016 Janet No comments

    This recipe is from Sarah Brown’s classic Vegetarian Kitchen. The quantities will fill either six individual tartlet tins 7cm in diameter or one 28cm flan tin.

    onions cropped - jg 09-08-09Serves 6

    Preparation time: 40-50 minutes
    Cooking time: 30-35 minutes

    Ingredients
    450 g onions, peeled and finely chopped
    40 g butter
    1/2 tsp salt
    1/2 tsp brown sugar
    1 tsp fresh tarragon or 1/2 tsp freshly grated nutmeg
    salt and freshly ground black pepper
    2 eggs
    50 ml single cream
    harvesting-onions-camelccsa-081575 g Cheddar cheese, grated
    Wholemeal shortcrust pastry made with:
    165 g wholewheat flour,
    1 1/2 tsp baking powder,
    a pinch of salt,
    75 g mixed fats (half butter and half solid vegetable fat),
    1 1/2 tsp brown sugar,
    5-6 Tbsp cold water,
    1 1/2 Tbsp oil

    Method
    Roll out the pastry to fill six individual tartlet tins or one flan tin.  Press the pastry firmly into the cases and prick well.  Bake for 5 minutes at 200°C/ Gas mark 6 so that the pastry sets.

    Meanwhile, fry the onions in the butter, taking care not to colour them.  During the frying, lightly sprinkle them with salt as this brings out the juices.  Then stir in the brown sugar and tarragon.  Remove from the heat and leave the mixture to cool.

    In a separate bowl beat the eggs thoroughly and then mix in the cream and grated cheese.  When the onion filling is cool, season with extra salt and black pepper.  Mix it into the cheese and egg mixture and spoon this filling into the pastry cases.  Bake for 30-35 minutes until the pastry shells are cooked and the filling is firm.  Serve hot, warm or cold.

  • Newly-harvested onions and sweetcorn in Camel CSA’s veg boxes

    Posted on September 4th, 2015 charlotte No comments

    Our boxes are bursting with veg this week. We’re enjoying the first of our bumper crop of juicy onions and sharing out 100 corn cobs produced by Mark Norman on his sunny smallholding near Bodmin.

    harvesting-onions-camelccsa-0815In all our boxes this week:
    *onions
    *French beans or mangetout peas
    *tomatoes
    *calabrese
    *cucumbers
    *sweetcorn (Mark Norman, Bodmin)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad bag
    Sweetcorn polytunnel*basil
    *bunched carrots

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

    Try these tasty dishes on Camel CSA’s recipe page –
    French beans with feta, walnuts and mint
    Braised sweetcorn with lime and chilli 

  • Seasonal local food recipe No.268 – Delia’s tortilla

    Posted on March 22nd, 2015 Janet No comments

    A simple supper, served with a Camel CSA green salad – delicious! Delia recommends using a frying pan with a base measurement of 20 cm in diameter.

    Serves 2-3P1050625

    Preparation time: 10 minutes
    Cooking time: 40-45 minutes

    Ingredients
    5 large eggs
    1 medium onion (about 110g)
    300g small potatoes
    3 Tbs olive oil
    salt and freshly milled black pepper

    Method
    Peel the onion and cut in half before thinly slicing and separating into half moon shapes.  Peel the potatoes and slice into thin rounds.  Heat 2 Tbs of the oil in the frying pan and, when it is smoking hot, add the potatoes and onions.  Toss them around in the oil to get a good coating, then turn the heat down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender.  Shake the pan or turn them over from time to time as they are not supposed to brown very much but just gently stew in the oil.

    Break the eggs into a large bowl and whisk them lightly with a fork and add some seasoning.  When the potatoes and onions are cooked quickly transfer them to the eggs in the bowl.  Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium.  Mix the potato and eggs thoroughly and pour the whole lot into the frying pan, turning the heat down to the lowest setting immediately.

    Leave to cook slowly for 20-25 minutes uncovered.  Every now and then draw the edge in gently with a palette knife to give it a rounded edge.  When there is virtually no liquid egg left on the surface of the omelette, place a flat lid or plate over the pan, invert it and hopefully the omelette will turn out.  Put the pan back on the heat and use the palette knife to gently ease the omelette back into the pan.

    Cook for about 2 minutes more, then leave to settle for a further 5 minutes.  If your omelette doesn’t turn out or you are not feeling brave I usually finish mine off under a hot grill until there is no liquid egg left.

  • Seasonal local food recipe No.239 – Swiss chard and onion tart

    Posted on August 24th, 2014 Janet No comments

    I made this for tea on Friday – it has to be said that swiss chard is not one of my husband’s favourite vegetables but after he had polished off a second helping he said I could make it again!  I cheated and used ready-made and ready rolled pastry!  It is from the Riverford Farm cook book.

    Serves: 4swiss chard-camel csa

    Preparation time: 45 minutes
    Cooking time: 15 minutes

    Ingredients
    300g shortcrust pastry
    50g butter
    3 small onions, finely sliced
    leaves from 1 sprig of thyme
    300g swiss chard
    10 olives, chopped
    3-4 tbs creme fraiche
    1/2 tbs freshly grated parmesan cheese
    sea salt and freshly ground black pepper

    Method
    Roll out the pastry on a lightly floured surface and place on a baking sheet, prick with a fork in several places and chill for 15 minutes (it doesn’t need to be a uniform shape).  Place in a pre-heated oven 200°C/gas mark 6 and bake for 10-15 minutes, until golden brown.  Once the pastry is rolled out you can start to prepare the topping.  Heat the butter in a pan, add the onions and thyme and cook gently for about 10 minutes until soft but not coloured.  Meanwhile, separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate.  Add the stalks to a pan of boiling water and cook for 2-3 minutes, until tender.  Remove the stalks with a slotted spoon and set aside.  Add the leaves to the boiling water and blanch briefly.  drain well, refresh under a cold tap and then squeeze to remove as much water as possible.  ( I actually cooked the chard stalks with the onions and wilted the leaves in the microwave.)  Add the chard stalks and leaves to the onions and reheat gently.  Season to taste and mix well.  Spread the mixture over the pastry base and sprinkle with the chopped olives, parmesan and a few blobs of creme fraiche.  Bake in the oven 190°C/gasmark 5 for about 15 minutes, until lightly browned.

  • It’s time to… hoe more onions and plant calabrese

    Posted on May 21st, 2014 charlotte No comments

    Sunny days… It’s such wonderful sowing, growing and weeding weather in Cornwall this week!

    calabrese-planting-camelcsa-160514 onion-hoeing-camelcsa-160514

     

     

     

     

     

  • It’s time to… hoe the onions and plant more onion sets

    Posted on May 13th, 2014 charlotte No comments

    onion_set_planting-camelcsa-040514onion-hoeing-camelcsa-040514