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  • Volunteers help with harvest at Camel CSA

    Posted on August 9th, 2020 charlotte No comments

    We need every little bit of help to transport harvested veg from our relocation site at Treraven Farm to the packing shed at St Kew Highway – even in a tiny Smart car! All achieved thanks to this week’s picking and packing volunteers – Lucy, Jane, Danny, Charlotte and Claire.

    transporting-chard-camelca-070720What’s in all the boxes:
    *mixed chard
    *French beans ‘Orinoco’
    *tomatoes – red and yellow
    *basil (bonus item)
    *courgettes (Mark Norman, Bodmin)
    potatoes ‘Marfona’ (Colwith Farm, Lanlivery)

    Standard boxes also have:-
    *aubergine / green pepper
    harvesting-beetroot-camelcsa-070720*mixed salad leaves
    *runner beans

    *= grown to organic principles

    Please wash all produce thoroughly. Veg grown by Camel CSA, unless indicated otherwise

    Need some cooking inspiration?
    Browse our A-Z page of vegetable recipes – nearly 400 for you to try.

    Keep up with our latest news on Facebook, on Instagram and on Twitter
  • Tuscan kale in Camel CSA’s vegetable boxes

    Posted on August 2nd, 2020 charlotte No comments

    The cavolo nero (Tuscan kale) in this week’s veg boxes is flavourful and full of health-boosting nutrients. It has a lighter, sweeter flavour than other varieties of kale and is best lightly cooked or used raw in salads.

    harvesting-Tuscan-kale-cavolonero-camelcsa-310720What’s in all the boxes:
    *cavolo nero (Tuscan kale)
    *fennel bulb
    *French beans ‘Orinoco’
    *basil (bonus item)
    *courgettes (Mark Norman, Bodmin)
    potatoes ‘Marfona’ (Colwith Farm, Lanlivery)

    Standard boxes also have:-
    *green pepper
    *mixed salad leaves
    Tuscan-kale-cavolonero-camelcsa-310720*runner beans

    *= grown to organic principles

    Please wash all produce thoroughly. Veg grown by Camel CSA, unless indicated otherwise

    Need some cooking inspiration?
    Browse our A-Z page of vegetable recipes – nearly 400 for you to try.

    Keep up with our latest news on Facebook, on Instagram and on Twitter
  • Keep your healthy eating resolutions and get veg from Camel CSA

    Posted on January 7th, 2018 charlotte No comments

    Want to make sure you maintain your New Year resolutions? Consume more fresh, local, seasonal veg and sign up for a veg box. That way you keep fit and healthy while supporting a non-profit community enterprise like ours.

    In our first weekly veg boxes of 2018:-
    bean-sprouts-radishes-red-cabbage-camelcsa-050118*sprouted mung beans (Camel CSA)
    red cabbage (Restharrow Farm,Trebetherick)
    cauliflower  (Restharrow)
    curly kale (Restharrow)
    leeks (Restharrow)
    onions (Restharrow)
    potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *bunched radishes (Camel CSA)
    *swede (Camel CSA)
    beetroot (Restharrow)

    * = grown to organic principles. Please wash all vegetables carefully.

  • Seasonal local food recipe No.365 – Suspiciously delicious cabbage

    Posted on August 6th, 2017 Janet No comments

    Looking for a way to use this week’s cabbage I came across The 10 best cabbage recipes  in The Guardian.  Suspiciously delicious cabbage leapt out, partly because of the name, and indeed it was delicious (as well as being very easy to make)!  I served it with grilled sausages.

    Serves 2-4

    Preparation time: 10 minutes
    Cooking time: 40 minutes

    2 tbsp butter
    1 medium onion, finely chopped
    2 garlic cloves, minced
    1 heaped tbsp fresh ginger, grated
    1 medium cabbage, cored and finely shredded
    200ml double cream
    salt and black pepper to taste

    In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.  Stir in the onion and garlic and cook for about 5 minutes, until softened.  Stir in the ginger and cook for about a minute.

    Then add the cabbage, stirring well to coat it with the butter and other flavours.  Cook, stirring occasionally, for about 15-20 minutes until the cabbage is soft and caramelised. Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.

    Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings and serve.


  • Seasonal local food recipe No.348 – Nadiya’s mustard kale mac and cheese

    Posted on January 22nd, 2017 Janet No comments

    We’ve had this dish twice since Nadiya’s Kitchen arrived in our household at Christmas.  I’ve used both curly kale with penne and cavolo nero with macaroni but the biggest recommendation must be from my husband who usually turns his nose up at plain macaroni cheese!

    If you don’t have any cream, just use milk.  Nadiya, the BBC’s last Great British Bake Off winner, doesn’t pre-cook the kale but I blanche it with the pasta at the end of the pasta cooking time.

    Serves 6

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    500g pasta
    2 tbsps unsalted butter
    3 cloves garlic, crushed
    1 tsp English mustard powder
    3 tbsps plain flour
    250ml whole milk
    25 ml single cream
    250g mature Cheddar cheese, grated
    a large handful of kale leaves, chopped
    50g Parmesan cheese, grated
    freshly ground black pepper

    Preheat the oven to 200°C/Gas mark 6.  Bring a large pan of salted water to the boil, and cook the pasta for the recommended time on the packet.  Drain and add the oil, stirring it through, this will stop the pasta sticking together.

    Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute.  Stir in the flour, and cook for another minute, mixing all the time.  Add the milk and the cream, and whisk until the sauce is smooth and lump-free.  Continue to whisk until the sauce thickens.  Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.

    Now tip the pasta and kale into an oven proof dish, and pour over the sauce.  Bake for 20 minutes, until the top is crisp and golden.  Sprinkle with the Parmesan and a good grind of black pepper to serve.

  • Courgette crisis? Local, seasonal vegetables grown in Cornwall are fresher and healthier than out-of-season imported produce

    Posted on January 20th, 2017 charlotte No comments

    The so-called courgette crisis has created a ridiculous fuss. At Camel CSA near Wadebridge we are proud to grow and supply freshly-picked, local and seasonal vegetables. That means no spiralised courgettes in winter!

    mung-beans-sprouted-camelcsaIn all the boxes: –
    *sprouted mung beans
    *squash ‘Autumn Crown’ or ‘Golden Nugget’
    *carrots – good for spiralising!
    *parsnips (Mark Norman, Bodmin)
    Tuscan kale (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *calabrese or sprouting broccoli
    romanesco-camel csa*Romanesco cauliflower (Restharrow)

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

  • Seasonal local food recipe No.341 – Radicchio and red wine risotto

    Posted on November 13th, 2016 Janet No comments

    Bridget, one of our professional growers, found this recipe on the Riverford Organic Farmers website.  I served it garnished with parsley, the bright green contrasting well with the red of the dish – delicious.

    Serves 4

    p1070886Preparation time: 10 minutes
    Cooking time: 35 minutes

    1 Tbsp olive oil
    50 g butter
    1 onion, finely chopped
    1 garlic clove, finely chopped
    1/2 large or 1 small radicchio, finely sliced
    400g risotto rice
    300ml red wine
    1 1/2 – 2 litres veg or chicken stock
    3 Tbsp Parmesan or Pecorino cheese, grated

    Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft.  Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).

    When cooked, the rice should be tender but firm in the centre. Mix in the cheese. Season with black pepper to taste.

    Try these delicious ways with radicchio on our recipes page:-
    Radicchio and lemon pasta
    Radicchio, pear, blue cheese + walnut salad 

  • Seasonal local food recipe No.326 – Hugh’s bruschetta with broad beans and asparagus

    Posted on May 29th, 2016 Janet No comments

    I might have been tempted to make this recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! for lunch today had we not already eaten the broad beans out of this week’s box!

    Serves 4Cornish-asparagus-camelcsa-140510

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    12-15 asparagus spears, trimmed
    200 g baby broad beans (podded weight)
    A bunch spring onions, trimmed
    2 Tbsp olive oil
    4 large slices sourdough bread (or other robust bread)
    1 garlic clove, halved (optional)
    Extra virgin olive oil, to trickle
    50 g mild, crumbly goat’s cheese
    sea salt and freshly ground black pepper

    Bring a pan of salted water to the boil, add the asparagus spears and blanch for two minutes.  Scoop them out and drain.  Let the water come back to the boil.  Now add the baby broad beans and blanch for 30-60 seconds until tender, then drain.

    Slice the spring onions on the diagonal into 1-2 cm pieces.  Heat the olive oil in a frying pan over a medium heat, add the spring onions and fry fairly gently for 2-3 minutes, until just beginning to soften.  Cut the asparagus spears into 2-3 cm pieces and add, along with the broad beans, to the spring onions in the pan.  Add salt and pepper and toss the whole lot together over the heat, for just a minute, then take off the heat.

    Meanwhile, toast the bread.  Rub very lightly with the cut garlic clove, if you like.  Trickle the toast with a little olive oil.  Crumble the goat’s cheese over the veg in the pan and stir very lightly again.  Pile this veg mixture on to the toast, trickle with a touch more olive oil and serve.

  • Seasonal local food recipe No.324 – Hugh’s rhubarb and ginger cheesecake

    Posted on May 15th, 2016 Janet No comments

    This easy to make cheesecake is from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day.

    Preparation time: 30 minutes
    Cooking time: 25-45 minutes
    Chilling time: 4 hours

    Serves 8rhubarb-camelcsa-120512

    For the rhubarb:
    400 g rhubarb, trimmed
    75 g caster sugar
    finely grated zest and juice of 1/2 orange
    For the biscuit base:
    85 g butter, melted, plus extra for greasing
    200 g ginger biscuits
    For the filling:
    400 g cream cheese
    3 balls preserved stem ginger, finely chopped plus 3 Tbsp syrup from the jar
    25 g caster sugar
    finely grated zest and juice of 1/2 orange
    200 ml double cream

    For the rhubarb, preheat the oven to 150°C/Gas Mark 2.  Cut the rhubarb into 4 cm lengths and place in a wide oven dish, ideally in one layer.  Sprinkle with the sugar, orange zest and juice.

    Cover the dish with foil and bake for 25-45 minutes (stirring carefully to turn the pieces over after the first 10 minutes), until tender and juicy (check the rhubarb after 25 minutes – and regularly thereafter – poking it with the tip of a small knife).

    Leave to cool completely, then drain off the juice (it’s delicious, so save to pour over ice cream or use in a drink or smoothie). Lightly butter a 20-23 cm springform cake tin, line the base with baking parchment and lightly butter the paper.

    To make the base, blitz the biscuits in a food processor (or bash in a bag with a rolling pin) until fairly fine.  Pour the melted butter through the feed tube, pulsing as you go, until the mix looks like wet sand.  (Or mix the butter with the bashed crumbs in a mixing bowl.)  Tip into the prepared tin and press in firmly with the bottom of a glass so you get an even layer.  Chill the base while you make the filling.

    For the filling, beat the cheese, ginger, ginger syrup, sugar, orange zest and juice together until well blended.  Add the cream and beat until the mixture thickens enough to hold its shape.  Spoon on to the biscuit base and spread into an even layer.

    Chill for 4 hours or overnight, until firm.  Run a thin knife around the edge of the cheesecake and release the side of the tin.  Serve with the cold baked rhubarb on top or on the side.

  • Seasonal local food recipe No.321 – Radish and mint tzatziki

    Posted on April 17th, 2016 Janet No comments

    This recipe is from the latest West Country FoodLover magazine. It’s a topping for a Turkish pizza but I reckon it would be just as good with a curry.

    harvesting-radishes-camelcsa-260316Preparation time: 20 minutes

    1 bunch (10-12) radishes
    200g plain yoghurt
    1 garlic clove, crushed
    4 Tbsp chopped fresh mint
    juice of 1/2 lemon, more to taste
    1/2 tsp ground cumin

    Trim, wash and slice the radishes finely.  Mix with all the other ingredients and serve.