Posted on April 2nd, 2017 No comments
Preparation time: 10 minutes
Cooking time: 30-45 minutes
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
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.
Posted on February 21st, 2016 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.
Preparation time: 40-50 minutes
Cooking time: 30-35 minutes
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
50 ml single cream
75 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
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.
Posted on March 11th, 2010 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
Posted on October 3rd, 2009 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.
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.
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.
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.
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.
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.
Posted on October 1st, 2009 No comments
This week we’ll be getting another great selection of fresh seasonal veg in the boxes: –
The small boxes will have:
* 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)