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  • Seasonal local food recipe No.357 – Jerusalem artichoke soup

    Posted on April 2nd, 2017 Janet No comments

    This recipe is from one of the first cookery books I ever bought – the classic Penguin Cookery Book by Bee Nilson.
    jerusalem artichokes-camel csa
    Serves 4-5

    Preparation time: 10 minutes
    Cooking time: 30-45 minutes

    Ingredients
    750 g Jerusalem artichokes, peeled and chopped
    1 onion, chopped
    1 stalk celery, chopped
    25 g butter
    900 ml vegetable stock
    300 ml milk
    salt and freshly ground black pepper

    Method
    Melt the butter in a saucepan and add the vegetables.  Cover and cook gently for about 15 minutes without browning. Shake the pan occasionally to prevent sticking.

    Add the stock and seasoning and simmer until the vegetable are tender.  Liquidise the mixture (I use a stick blender in the pan), add the milk and reheat.  Taste for seasoning.  Serve with a swirl of cream and some chopped parsley.

  • 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.

  • Seasonal veg in this week’s boxes

    Posted on March 11th, 2010 Trish No comments

    This week everyone will have:
    potatoes (Burlerrow Farm, St Mabyn)
    carrots (Rest Harrow Farm, Trebetherick)
    onions (Rest Harrow Farm)
    leeks (Rest Harrow Farm)
    * rocket (Jeremy Brown)
    kale (Rest Harrow Farm)
    swede (Rest Harrow Farm)

    Medium boxes will get larger quantities of some of the above plus:
    * coriander (Jeremy)
    savoy cabbage (Rest Harrow Farm)
    white sprouting broccoli (Rest Harrow Farm)

    And large boxes will also have:
    * pak choi (Jeremy)
    spring greens (Rest Harrow Farm)

    * = grown to organic principles

  • Keeping up the momentum

    Posted on October 3rd, 2009 charlotte No comments

    Our seasonal veg boxes will continue to be available to members throughout the winter months. 

    Camel Community Supported Agriculture’s core group has decided that continuity of supply should be a top priority.  This is despite the fact that we’ve harvested most of the vegetables we’ve grown this year.

    veg-boxes-camel csa  29-09-09

    By the start of next year, we’ll have eaten all our own remaining parsnips, carrots, onions, celeriac, parsley and beetroot.  By then we will have only cabbages, kale, Brussels sprouts and (hopefully) some sprouting broccoli to fall back on.  That’s provided the rabbits leave some for us.

    So the proportion of vegetables we buy in from other local growers will continue to increase significantly over the next few weeks.

    Expanding

    Our financial applications to the Lottery’s “Changing spaces” Local Food programme and the East Cornwall Local Action Group are about to be submitted.  Core group members have been furiously working out last-minute cash flow projections.  Then we face several nerve-racking weeks while we wait on tenterhooks to discover whether we’ve been successful. 

    p & p 3 25-09-09We need an injection of capital to realise our dream of expanding and consolidating our growing-our-own-food project. 

    It will fund the purchase of equipment, materials and resources to set up a self-sustaining growing operation on our existing site.  It’ll also support the start-up costs of providing a training and educational programme for volunteers and local groups.

    We want to employ an expert grower to manage cultivation, guide volunteers and oversee group visits to our St Kew Highway plot.

     

    After the three-year funding period elapses, we’re confident we can be totally self-sustaining.  But we need that initial boost to invest in equipment like a small tractor, packing shed, bore hole, poly tunnels, tools and the all-important predator-proof fencing. 

     

    However we’re well aware that there is only a 50% chance (at best) of getting Lottery money.  The competition is stiff: there have been so many applications for a share of the £50m pot of gold.  

     

    Committed

     

    We’ve proved as a group that we can get a community agriculture project off the ground and keep the momentum going, come what may.

     

    p & p 02-10-10None of this would have been possible without such committed volunteer input from a large proportion of our members.  Membership now stands at just under 50 households. 

     

    As well as the three expert growers, we reckon that we now have around 25 regular volunteers working at various administrative tasks during the week, tending the plot and cultivating the vegetables in all weathers on a Sunday, or picking and packing the boxes every Friday morning.

     

    Along with the land so generously made available by the Brown family, our dedicated and loyal volunteers are our most valuable asset.

     

  • Fresh and tasty

    Posted on October 1st, 2009 Trish No comments

    This week we’ll be getting another great selection of fresh seasonal veg in the boxes: –

    The small boxes will have:beetroot-camel csa 1.10.09
    * onions (Camel CSA)
    * beetroot (Camel CSA)
    * potatoes (Mark Norman)
    * half cucumber (Jeremy Brown)
    * carrots (Jeremy)
    * small salad bag (Jane Mellowship)
    tomatoes (Rest Harrow Farm, Trebetherick)
    swede (Rest Harrow Farm, Trebetherick)
    curly kale (Rest Harrow Farm, Trebetherick)

    Standard boxes as above plus:
    * bagged swiss chard (Camel CSA)
    * whole cucumber (Jeremy)
    * sweet pepper (Jeremy)
    * large salad bag (Jane)

    Large boxes will be as standard with the addition of:
    * brussels sprouts (Jeremy)
    * celeriac (Jeremy)
    * marrow (Jeremy)
    * leeks (Mark)
    * 2 small salad bags (Jane)
    plus larger quantities of potatoes, onions, tomatoes, carrots and beetroot

    (* = grown to organic principles)