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  • White sprouting broccoli in Camel CSA’s veg boxes

    Posted on March 12th, 2017 charlotte No comments

    Our boxes are bursting with staple winter vegetables.white-sprouting-broccoli-camel csa

    In all our veg boxes: –
    white sprouting broccoli (Restharrow Farm, Trebetherick)
    red onions (Restharrow)
    cauliflower (Restharrow)
    beetroot (Restharrow)
    leeks (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra potatoes
    *coriander
    *cabbage
    *mixed salad leaves – rocket, lettuce, mizuma, baby beet/spinach, red/golden mustard

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

    Try these delicious ways with roasted cauliflower on Camel CSA’s recipe page: –
    Yotam’s roast cauliflower with chorizo and green olives
    Roasted curried cauliflower
    Roasted cauliflower gigli with pine nuts and currants

  • Crisis? What veg crisis?! Plenty of seasonal vegetables in our veg boxes from Cornwall

    Posted on February 5th, 2017 charlotte No comments

    The “veg crisis” hit new heights this week as supermarkets ran out of imported iceberg lettuce. It’s tasteless stuff at the best of times.

    UK consumers have become far too reliant on food imports – around 50% of the vegetables and 90% of the fruit we eat come from other countries. Global food prices are rising inexorably. We need to encourage more people to buy fresh, local, seasonal produce. It’s better for our health and well-being as well as the British economy.

    In all our veg boxes this week: –
    veg-box-contents-camelcsa-030217*Red Russian or black Tuscan kale
    *beetroot
    *onions
    leeks (Restharrow Farm, Trebetherick)
    Romanesco or white cauliflower (Restharrow)
    parsnips (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *sprouting broccoli or Brussels sprouts
    *kohlrabi
    *swede

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

  • 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.

  • Wonderful seasonal selection in our bumper festive vegetable boxes

    Posted on December 30th, 2016 charlotte No comments
    picking-packing-team-camelcsa-231216Season’s greetings from Camel CSA! We have in all our Christmas/New Year veg boxes:-
    *squash ‘Crown Prince’
    chilli and crab apple jelly
    *carrots
    *leeks
    *parsley
    *onions
    *parsnips (Mark Norman, Bodmin)
    *bay leaves (Janet Hulme, Wadebridge)
    sprout stalk (Restharrow Farm, Trebetherick)
    brussels-sprout-stalks-camelcsa-231416potatoes ‘Wilja’ (Restharrow)
    Cornish honey (Eric James, Bodmin)
    Standard boxes also have:-
    extra potatoes
    *pak choi
    *mixed winter salad bag
    *spring onions
    * = grown to organic principles  Please wash all vegetables and fruit
    All produce grown by Camel CSA unless otherwise indicated
  • Seasonal local food recipe No. 345 – Nigel’s Christmas vegetarian loaf

    Posted on December 20th, 2016 Janet No comments

    I would have made this parsnip loaf from Nigel Slater in The Guardian if I hadn’t received a request from my son for roast parsnips.  Its herb flavourings and seedy texture do sound delicious, so I will try it at some point in the not-too-distant future.

    Serves 6

    Preparation time: 60 minutes
    Cooking time: 45 minutes

    Ingredients
    parsnips 500g
    carrots 250g
    apple 1
    butter 75g
    onions 2, medium
    garlic 2 large cloves
    parsley 2 heaped tbsp, chopped
    rosemary needles 2 tbsp
    thyme leaves 1 tbsp
    hemp seeds 1 tbsp
    pumpkin seeds 1 tbsp
    sunflower seeds 1 tbsp
    poppy seeds 1 tbsp
    eggs 2
    butter for greasing the loaf tin
    thyme sprigs 8

    You will also need a loaf tin measuring about 22cm x 12cm x 8cm, lined with baking parchment.

    Peel the parsnips, then cut lengthways into quarters. Grate them finely using the coarse blade of a food processor, slightly thinner than matchsticks, then do the same with the carrot. (I don’t find it necessary to peel the carrots, only to scrub them with a vegetable brush.) Grate the apple, without peeling it, and add to the bowl.

    Warm half the butter in a shallow pan, then add the grated root vegetables and apple and let them cook, for 3 or 4 minutes, until they are bright and approaching softness. Tip them into a large mixing bowl. Set the oven at 180C/gas mark 4.

    Peel, halve and finely slice the onions. Melt the remaining butter in the shallow pan then cook the onion until it is soft and pale gold. Peel the garlic, crush finely then add to the onion and continue cooking. Tip the onion and garlic into the bowl with the carrots and parsnips. Add the chopped parsley to the mixture then finely chop the rosemary needles and thyme and add them, too. Add the hemp, pumpkin, sunflower and poppy seeds and a generous grinding of salt and pepper.

    Break the eggs into a bowl, beat them lightly to combine yolks and whites, then fold into the mixture. Combine the ingredients making sure the seeds, eggs and herbs are evenly distributed.

    Line the loaf tin with baking parchment then butter it generously. Scatter a few thyme sprigs over the bottom of the tin. Transfer the mixture into the loaf tin, pressing it firmly into place. Smooth the surface level and cover with buttered parchment. Place the loaf tin on a baking sheet and bake in the preheated oven for about 45 minutes, until lightly firm to the touch.

    Remove from the oven and leave to settle for 10 minutes then turn out of the tin and carefully peel away the paper. Cut into slices and serve with the sauce (below) or Cumberland or cranberry sauce.

    Stout and onion gravy
    A dark and deeply-flavoured accompaniment for this loaf, but also good for spooning over baked vegetables or a slice of pie.

    harvesting-onions-camelcsa-0816Enough for 6
    onions 2, medium
    butter 40g
    garlic 3 cloves
    button mushrooms 250g
    olive oil 3 tbsp
    thyme sprigs 8
    plain flour 1-2 tbsp
    vegetable stock 250ml, hot
    stout or other dark beer 250ml
    fruit jelly, such as redcurrant 4 tbsp

    Peel the onions, cut them in half from stem to root, then slice each half into thin segments. Warm the butter in a heavy-based saucepan, add the onion and leave to cook over a medium heat. Peel and thinly slice the garlic, add to the onions and continue cooking for a good 15-20 minutes until the onions are thoroughly soft, golden and sweet.

    Slice or quarter the button mushrooms as you wish then add them, together with the oil, to the onions. Pull the thyme leaves from their stalks then stir into the onions and mushrooms. When the mushrooms are soft and nut brown, scatter the flour over the surface, stir and cook for a couple of minutes. Pour in the stock and stout and bring to the boil. While stirring, lower the heat, season with salt and black pepper, then leave to simmer for 15-20 minutes.

    Stir in the redcurrant or other fruit jelly, taste for sweetness, adding more if you wish. You are after a nicely-balanced gravy – savoury and sweet with a deep, wintry character.

  • Seasonal local food recipe No.343 – Carrot and swede

    Posted on November 27th, 2016 Janet No comments

    This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.swede-camel csa 1.10.09

    Serves 4

    Preparation time: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    300 g peeled, chopped carrot
    300 g peeled, chopped swede
    30 g butter
    freshly ground black pepper

    Method
    Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender.  Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed.  Season with freshly ground pepper to taste and serve.

  • Seasonal local food recipe No.338 – South Indian beetroot thoran

    Posted on October 9th, 2016 Janet No comments

    We had this dish for our tea last night, served with chapatis – delicious.  The recipe is from The Telegraph Food and Drink pages. Asparagus, peas, white cabbage or carrot also work well instead of beetroot.

    Serves 4p1070696

    Preparation time: 30 minutes
    Cooking time: 5-10 minutes

    Ingredients
    250 g fresh beetroot, with the leaves if possible, washed
    2 Tbsp vegetable oil
    1 tsp black mustard seeds
    2 sprigs fresh curry leaves
    1 fresh green chilli, deseeded and finely chopped
    1 small red onion, thinly sliced
    1 coconut, smashed flesh peeled and grated
    1 lemon

    Method
    Peel and coarsely grate the beetroot and finely slice the leaves, then mix them together.  Heat a large frying pan over a high heat.  Add the oil and then the mustard leaves.  When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves.

    Season with salt and continue to stir-fry for about five minutes.  Finish with the grated coconut and a squeeze of lemon juice.

  • 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.

  • 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.

  • Seasonal local food recipe No.335 – Miryam’s tomatoes with toast

    Posted on September 11th, 2016 Janet No comments

    We have recently returned from our holiday touring round Spain.  For five nights we stayed at the Valencia home of our young Spanish friend Miryam.  Every morning she prepared this simple dish for breakfast.

    Serves 2p1070693

    Preparation time: 10 minutes

    Ingredients
    3 large tomatoes
    sea salt
    extra virgin olive oil

    Method
    Halve the tomatoes and grate the flesh directly into a shallow dish, discard the skin.  Season to taste with sea salt and a good glug of extra virgin olive oil.  Serve with freshly made toast, left over baguette is ideal.