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  • Rhubarb in Camel CSA’s veg boxes this week

    Posted on April 2nd, 2017 Janet No comments

    Rhubarb in our boxes is another sign that spring is here.

    rhubarb-camelcsa-120512In all the boxes this week:-
    *radishes
    rhubarb (Mitchell Fruit Garden)
    potatoes (Restharrow Farm, Trebetherick)
    beetroot (Restharrow)
    onions (Restharrow)
    red cabbage (Restharrow)
    Jerusalem artichokes (Restharrow)

    Standard boxes also have:-
    extra potatoes
    leeks (Restharrow)
    *kale/beet leaves
    *mixed salad leaves

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

    Try these delicious ways with rhubarb on Camel CSA’s recipe page:-
    Rhubarb and custard cake
    Delia’s rhubarb and almond crumble

  • Seasonal local food recipe No.317 – Red cabbage coleslaw

    Posted on March 13th, 2016 Janet No comments

    I first tasted coleslaw made with red cabbage at Cowslip Workshops near Launceston. I like the way the dressing takes on a pinky hue and I now prefer using red cabbage to white. It’s difficult to give exact quantities as it depends on the size of all the vegetables and whether or not you like certain ingredients to be prominent flavours but make as much as you need!

    Preparation time: 15 minutesP1060899

    Ingredients
    1 red cabbage, core removed and finely shredded
    1 onion, peeled and finely sliced
    1 large carrot, peeled and coarsely grated
    1-2 Tbsp mayonnaise
    1-2 Tbsp plain yoghurt

    Method
    Mix the prepared vegetables before adding a dressing made with equal amounts of mayonnaise and plain yoghurt and toss well to combine thoroughly. Season to taste and serve. If the mood takes you, add other ingredients such as diced apple, sunflower or pumpkin seeds or chopped cashew nuts.

  • Seasonal recipe No 57: Red cabbage salad

    Posted on August 13th, 2010 Trish No comments

    This recipe is from Sybil Kapoor’s Simply British. “Surprisingly good,” she says, “and should be served with cold meat and jacket potatoes.” It’s a variation on one that appeared in the classic Food in England by Dorothy Hartley, and known as Yorkshire ploughboy.

    Serves 4

    Preparation: 10 minutes + 10 minutes resting time

    Ingredients
    ½ large red cabbage, finely sliced
    1 red onion, halved and finely sliced
    3 tbsp dried sour cherries or cranberries
    2 tbsp black treacle
    4 tbsp white wine vinegar
    salt and black pepper
    pinch of cayenne pepper

    Method
    Place the cabbage, onion and dried fruit in a mixing bolw. Measure the treacle and vinegar into a small mixing bowl and stir until the treacle has dissolved. Pour over the salad, mix thoroughly and season to taste. Allow to sit for 10 minutes before serving.

    Note: This can also be made into a warm red cabbage salad by lightly frying the cabbage with finely sliced spring onions, a little garlic and the dried fruit before tipping in the dressing.

  • Seasonal recipe No 18 – Braised red cabbage with apples

    Posted on October 30th, 2009 Trish No comments

    A classic recipe for slow-cooked red cabbage and apple from Delia Smith’s Complete Cookery Course.

    Serves: 4red cabbage-camel csa 30-10-09

    Preparation time: 15 minutes
    Cooking time: 2½-3 hours

    900g red cabbage
    450g onions, chopped small
    450g cooking apples, peeled, cored and chopped small
    3 tbsp wine vinegar
    3 tbsp brown sugar
    1 clove garlic, chopped very small
    ¼ whole nutmeg, freshly grated
    ¼ level tsp ground cinnamon
    ¼ level tsp ground cloves
    10g butter
    salt, black pepper

    Preheat oven to 150C/gas mark 2.

    Discard any tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk, then shred it finely.

    In a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.

    Now pour in the wine vinegar, add the butter, put a lid on the casserole and let it cook very slowly in the oven for about 2½-3 hours, stirring everything around once or twice during the cooking.

    Once cooked, it will keep warm without coming to any harm. It will also reheat very successfully so it can be made in advance.