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  • Seasonal local food recipe No.364 – Asparagus frittata with soft cheese and chives

    Posted on June 18th, 2017 Janet No comments

    This recipe was featured in The Guardian‘s 10 best asparagus recipes. It made for a very tasty meal on Friday evening accompanied by a green salad.

    Serves 2

    Preparation time: 5 minutes
    Cooking time: 15 minutes

    Ingredients
    200 g asparagus, trimmed
    1 tbsp olive oil
    salt and cayenne pepper
    nutmeg, freshly grated
    3 large eggs, beaten
    125g soft cream cheese
    30g parmesan, finely grated
    2 tsp chives, chopped
    butter, for frying

    Method
    Thinly slice the asparagus spears on the diagonal.  Warm the olive oil in a non-stick frying pan, add the asparagus and season with salt, cayenne pepper and a pinch of nutmeg.  Cook gently over a low heat until the asparagus is tender and lightly coloured.  Tip out on to a plate, set aside and wipe out the frying pan.

    In a mixing bowl, beat together the eggs, cream cheese, parmesan and chives until smooth.  Return the frying pan to a moderate heat, add a little slice of butter and heat until it is just beginning to froth.  Pour in the egg mixture, turn down the heat to low and begin bringing in the frothing edges to the liquid centre of the pan using a spatula.

    Tip the cooked asparagus into the pan and disperse evenly.  Continue to gently lift the more cooked parts of the frittata, allowing the liquid egg to slip underneath them until a happy, soft and curd-like medium has evolved.  This should take around 2 minutes.  Slide the frittata on to a plate and allow to cool a little before serving.

  • Fresh, crunchy carrots in Camel CSA’s veg boxes

    Posted on June 10th, 2017 charlotte No comments

    In all the vegetable boxes this week:-
    *carrots
    carrots-camelcsa-090617*salad leaves – ‘Freckles’, oakleaf lettuce, chard
    *spring onions
    asparagus (Tregassow Farm, Truro)
    strawberries (Mitchell Fruit Garden)
    Cornish early potatoes (Growfair)

    Standard boxes also have:-
    extra potatoes
    *cucumbers
    *parsley
    spring greens (Growfair)

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

    Try out these ways of preparing carrots on Camel CSA’s recipe page – more than 350 vegetable recipes for you to browse:-
    Baby carrots with lemon and thyme
    Jamie’s best whole-baked baby carrots

  • Seasonal local food recipe No.362 – Frank’s tagliatelle with tomatoes, peas and prawns

    Posted on May 29th, 2017 Janet No comments

    This recipe was inspired by a Marcella Hazan recipe for squid with tomatoes and peas, Tuscan style, which Frank adapted to suit the ingredients we had to hand.

    Serves 2

    Preparation time: 20 minutes
    Cooking time: 30 minutes

    Ingredients
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    3 Tbsp olive oil
    1 tin plum tomatoes
    bag of shelled Camel CSA peas or 285g frozen peas
    10 peeled prawns
    1 Tbsp chopped parsley
    salt and pepper
    1 bag fresh tagliatelle

    Method
    Heat the oil in a saucepan, add the onion and garlic and cook slowly until the onion is translucent.  Add the tomatoes and cook slowly until the volume is reduced by half.

    Add the peas and the prawns and cook until the prawns have turned pink.  When the sauce is about 5 minutes from being ready, cook the tagliatelle in a large pan of boiling water.  Drain the pasta and mix into the sauce with the chopped parsley.

  • Seasonal local food recipe No.361 – Risotto with broad beans and mint

    Posted on May 8th, 2017 Janet No comments

    This fantastic risotto recipe is taken from chef David Eyre’s The Eagle Cookbook: Recipes from the Original Gastropub. We had it for our meal last night; Frank didn’t “shuck” the beans (take them out of their little grey sacs), he cooked the beans in the risotto and it still tasted great!

    Serves 5-6 as a starter

    Preparation time: 20 minutes
    Cooking time: 30 minutes

    Ingredients
    3kg broad beans (400g podded and shucked weight)
    2 litres vegetable or chicken stock
    150g unsalted butter
    2 onions, finely chopped
    2 garlic cloves, finely chopped
    300g Arborio rice
    a glass of white wine
    a bunch of mint, chopped
    75g Parmesan cheese, finely grated
    salt and freshly ground black pepper

    Method
    To shuck the beans drop the podded beans into a pan of boiling salted water and leave for about 30 seconds, then drain and cool them quickly under running cold water. Take a bean in one hand and aim it at a large bowl. Squeeze gently between your forefinger and thumb. The bean will pop out of the membrane and fall into the bowl in two neat halves.

    Put the stock in a pan and bring it to simmering point. Gently heat 100g of the butter in a separate pan, add the onions and garlic with a little salt and fry until tender. Do not let them brown. Turn the heat up high and pour in the rice. Stir it with a wooden spoon for about half a minute, coating it with the butter; do not let it stick to the pan.

    Add the wine and let it bubble fiercely for about a minute, stirring gently all the time. Reduce the heat and start to add the hot stock in stages. When the rice is done, remove from the heat, add the rest of the butter and cover the pan until it has melted. Stir in the broad beans and mint, then add the Parmesan and some seasoning. Serve immediately.

  • Radishes, rainbow chard and rhubarb in Camel CSA’s weekly veg boxes

    Posted on April 9th, 2017 charlotte No comments

    The vibrant reds and greens of spring are in our vegetable boxes from Cornwall this week.

    rainbow-chard-camelcsa-070417In all the boxes this week:-
    *radishes
    *sprouted mung beans
    rhubarb (Mitchell Fruit Garden)
    leeks (Restharrow Farm, Trebetherick)
    beetroot (Restharrow)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    harvesting-radishes-camelcsa-070417Standard boxes also have:-
    extra potatoes
    *rainbow chard
    *mixed salad leaves
    *parsley

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

    Try these ways with radishes on Camel CSA’s recipe page (more than 350 recipes for you to try):-
    Warm halloumi with radish, apple and pecan salad
    Radish and mint tzatziki

  • 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.