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  • Spinach and chard in our veg boxes this week

    Posted on March 13th, 2014 charlotte No comments

    The spring sunshine is helping to bring things on. Camel CSA’s vegetable boxes also have freshly-picked salad leaves from our polytunnel and tender sprouting broccoli from Restharrow Farm, Trebetherick.

    All boxes have: –
    * spinach or chard leaves (Camel CSA)
    * mixed salad bag (Camel CSA)
    * sprouting broccoli (Camel CSA/Restharrow Farm)
    onions (Restharrow)
    red cabbage  (Restharrow)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra 500g potatoes
    * flat-leaved parsley (Camel CSA)
    * beetroot (Camel CSA)
    * leeks (Camel CSA)

    * = grown to organic principles
    ** baby leaf beet, pak choi, lettuce, rocketred mustard and golden mustard greens

  • Three different sorts of broccoli in our autumn veg boxes

    Posted on September 26th, 2013 charlotte No comments

    It’s a bit of a lottery this week as Camel CSA box members randomly get one of three broccoli varieties grown on our site in Cornwall. Both small and standard boxes have:-

    * calabrese or sprouting or tenderstem broccoli (Camel CSA)
    * sweetcorn (Camel CSA)
    * tomatoes (Camel CSA)
    * cucumbers (Camel CSA)
    * beetroot (Camel CSA)
    * red Russian or red curly kale (Camel CSA)
    * potatoes (Restharrow Farm, Trebetherick)

    Standard boxes also get extra potatoes plus:
    * aubergines (Camel CSA)
    * spring onions (Camel CSA)
    * mixed salad bag (Camel CSA) **

    * = grown to organic principles
    ** salad bag – lettuce, mibuna, mizuma, baby leaf beet, rocket

  • Seasonal recipe No 39 – Pasta with sprouting broccoli

    Posted on April 9th, 2010 Trish No comments

    A simple seasonal dish that’s quick to make and very tasty.

    Serves 4

    Preparation time: less than 30 minutes
    Cooking time: 10 to 30 minutes

    Ingredients
    500g sprouting broccoli
    1 medium sized fresh red chilli
    2 cloves garlic, peeled
    1 small tin of anchovy fillets in olive oil, drained (approx 10-12 fillets)
    6 tbsp olive oil
    350g pasta (fusilli, orecchiette, penne rigate or conchiglie are the best shapes)
    4 tbsp grated parmesan
    salt and pepper

    Method
    Put a large pan of water on to boil with a little salt. Trim any woody stalks from the broccoli, wash and chop into 1cm sections. Cut the chilli in half lengthways and remove the seeds and pith. Chop the chilli flesh, garlic and the anchovies finely.

    Drop the pasta into the boiling water and stir immediately. Cook until just tender.

    In another pan warm 4 tbsp of the olive oil over a medium flame and add the chilli, garlic and anchovies. Sweat these for a minute or so and then add the broccoli, season with a little salt and pepper and continue to cook gently while the pasta cooks.When the pasta’s been cooking for about 5 minutes, transfer a small ladle of its water to the broccoli mix. When the pasta is ready, add the remaining 2 tbsp oil and the cheese to this mixture and stir over a high heat for a couple of minutes. Toss with the drained pasta and serve immediately.