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  • 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

    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

    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.

  • Seasonal local food recipe No.342 – Braised squash with chickpeas and harissa

    Posted on November 20th, 2016 Janet No comments

    Don’t be put off by the rather long list of ingredients, the result is very tasty.  I was a bit dubious about the dried apricots and was pleased to be proved wrong.  I have given you Frank, my husband’s, version of Yotam Ottolenghi’s original recipe.  We didn’t have preserved lemon skin so Frank substituted grated lemon zest and the juice of half a lemon.

    Serves 4p1070889

    Preparation time: 15 minutes
    Cooking time: 45 minutes

    2 Tbsp olive oil
    2-3 banana shallots, peeled and chopped
    1 garlic clove, peeled and thinly sliced
    1 tsp ground cumin
    4 whole cardamom pods, crushed to release the seeds, pods discarded
    salt and black pepper
    2 1/2 Tbsp harissa paste
    1/2 tsp rose water
    500 ml vegetable stock
    1 large butternut squash, peeled and cut into 4 cm dice
    400 g tinned, cooked chickpeas, drained and rinsed
    7 dried apricots, thinly sliced
    20 g preserved lemon skin, roughly chopped
    10 g coriander leaves, roughly chopped
    150 g Greek yoghurt

    In a large saute pan for which you have a lid, heat the oil on a medium-high flame.  Add the shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelised, then stir in the garlic, spices, half a teaspoon of salt and plenty of pepper, and fry for 2 minutes longer.

    Add the harissa, rose water and stock, bring to a boil, then add the chickpeas, apricots and lemon and leave to simmer for 20 minutes. Add the squash and simmer until the squash is tender, adding a little more water if necessary.  Sprinkle with the coriander and serve with some yoghurt alongside.

  • ‘Honey bear’ acorn squash in Camel CSA’s veg boxes

    Posted on September 25th, 2016 charlotte No comments

    ‘Honey Bear’ is an acorn-type squash. It’s shaped like an acorn, but larger, has a dark green skin and sweet, nutty, light golden flesh.

    In all the boxes this week: –
    honeybear-squash-ccamelcsa-220916*acorn squash ‘Honey bear’
    *tomatoes – red, golden
    *radish bunch
    *sweet pepper – green or yellow
    *mixed leaf salad bag
    potatoes ‘Wilja’ (Restharrow Farm, Trebetherick)

    Standard boxes also have: –
    extra potatoes
    *cavolo nero
    *cabbage ‘Stonehead’

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

  • It’s time to… plant out squashes and pumpkins

    Posted on June 17th, 2016 charlotte No comments

    We got hundreds of squash and pumpkin plants into the ground at our volunteer work morning on Sunday. Many thanks to Bob, Charlotte, Helen, Kathi, Mark M and our lead grower Mark Norman.









  • Seasonal local food recipe No.308 – Jamie’s roasted chicken breast with creamy butternut squash and chilli

    Posted on January 3rd, 2016 Janet No comments

    This simple one-person meal from Cook by Jamie Oliver could easily be scaled up to feed more people.  The recipe calls for butternut squash but I’m going to use the uchiki kuri squash in my veg box instead.

    Serves 1chillies-camelcsa-290912

    Preparation time: 15 minutes
    Cooking time: 25-35 minutes

    1 chicken breast with skin on
    1/4 medium butternut squash
    1/2 fresh red chilli
    leaves from a couple of sprigs of fresh marjoram or oregano
    sea salt and freshly ground black pepper
    a little double cream
    freshly grated nutmeg
    a little olive oil

    Preheat the oven to 200°C/Gas mark 6.

    Put the chicken breast, with its skin left on, in a bowl.  Deseed and slice up 1/2 a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano, a pinch of sea salt and some freshly ground black pepper. Toss together then place the chicken breast and flavourings from the bowl into a snug fitting baking dish. 

    Cut a medium butternut squash into quarters.  Remove the seeds and slice one quarter of the squash as finely as you can.  Snugly fit the squash slices around the chicken and carefully pour a little double cream around the squash (not on the chicken).

    Season with freshly grated nutmeg and salt and pepper, then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes, until the chicken is golden brown.

  • Uchiki kuri squash in our New Year veg boxes

    Posted on January 3rd, 2016 charlotte No comments

    The veg site at St Kew is full of slippery mud and standing water as a result of all the rain. At least it stayed dry for a couple of hours while the picking and packing team got the boxes ready. Many thanks to Anne, Bridget, Charlotte, Janet, Kay, Mark N, Mike, Petra, Tracey and Trish plus Connor, Ethan and Max.

    muddy-max-camelcsa-311215Some of the veg are a bit wet and muddy too (like the rest of us!) but we’ve done our best in very tricky conditions. Happy New Year to all.

    In all this week’s veg boxes: –
    *squash – uchiki kuri
    *kale – black Tuscan
    *parsnips (Mark Norman, Bodmin)
    leeks (Mark)
    potatoes (Burlerrow Farm, St Mabyn)

    uchiki-kuri-squash-camelcsa-1015Standard boxes also have:-
    extra potatoes
    *sprouting broccoli
    *Brussels sprouts or sprout tops

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

  • Seasonal local food recipe No.307 – Squash, ricotta and sage pasta bake

    Posted on December 21st, 2015 Janet No comments

    My husband found this recipe on the BBC Good Food website.  It was tasty served with a green salad on the side.

    squash-icotta-pasta-bake-camelcsa-191215Serves 6

    Preparation time: 20 minutes
    Cooking time: 1 hour

    1 squash, weighing about 1kg, chopped into chunks
    2 tbsp olive oil
    200 ml tub crème fraiche
    50 g finely grated parmesan cheese
    250 g tub ricotta cheese
    small bunch sage leaves, half chopped, half whole
    12 sheets fresh lasagne

    Heat the oven to 220°C/Gas mark 7.  Toss the squash together with the olive oil in a roasting tin.  Roast the squash for 30 minutes until soft and golden.  While the squash is roasting, mix the crème fraiche with half the parmesan, then set aside.

    When the squash is ready, leave to cool slightly, then peel the skin away from the flesh.  In a separate bowl beat the ricotta with the chopped sage and the remaining parmesan and fold through the squash with some seasoning, trying not to break it up too much.

    Assemble the bake by spreading a little of the crème fraiche mix over a gratin dish.  Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crème fraiche.  Use all the ricotta mix to fill the bake, but make sure you keep some crème fraiche for the top.

    Finally spread the crème fraiche over the top layer of lasagne, then scatter with the whole sage leaves.  Bake for 25 minutes until bubbling and golden, then serve cut into squares.

  • Seasonal local food recipe No.302 – Baked rigatoni with squash, kale and ricotta

    Posted on November 15th, 2015 Janet No comments

    This delicious recipe appeared recently in Thomasina Mier’s column in The Guardian magazine.  It uses three of the veg in our boxes this week. We happened to have rigatoni in the cupboard but this week I might be tempted to try it with penne instead.

    Serves 4-6

    Preparation time: 45 minutes
    kale-squash-ricotta-pie-camelcsa-1115Cooking time: 15-20 minutes

    600g butternut, acorn or onion squash, peeled, deseeded and cut into chunks
    200g cherry tomatoes, halved
    3 garlic cloves, bashed and peeled
    1 pinch dried chilli
    1/2 bunch sage, leaves picked
    salt and freshly ground black pepper
    3 tbsp olive oil
    200g kale
    400g rigatoni
    250g ricotta
    125g grated parmesan

    Preheat the oven to 220°C/Gas mark 7.  Put the squash, tomatoes, garlic, chilli and sage in a roasting tray, season generously, then drizzle over the oil and mix with your hands so that every chunk of squash is coated.  Roast for 25-35 minutes, shaking the tray occasionally, until the squash is a little crisp and the tomatoes are falling apart.

    Meanwhile, tear the kale leaves from their stems.  Bring a large pan of salted water to a boil, blanch the kale leaves until tender – no more than a few minutes – then transfer to a colander with a slotted spoon and leave to cool.  Bring the water back to a boil and cook the pasta for a couple of minutes less than the instructions on the packet: you want it to be still a little firm to the bite.  Squeeze any remnants of water from the kale, finely chop and put in a bowl.

    In another bowl, beat the ricotta and half the parmesan with a fork, season generously, then stir half this mixture through the kale.  Drain the pasta, reserving a cup of the cooking liquid, and return to the pan.  Stir in the kale mix and enough of the reserved cooking water to make a wet sauce that coats the pasta.

    Tip into a big baking dish and scatter the roast squash, tomatoes and sage over the top.  Dollop the remaining ricotta mixture here and there, pushing some of it down into the pasta, sprinkle on the rest of the parmesan and drizzle with a little oil.  Bake for 15-20 minutes, until the parmesan has melted and the top is golden brown.  Serve with a green salad.

  • Turks’s Turban and Uchiki Kuri squashes in our boxes

    Posted on November 12th, 2015 charlotte No comments
    turks-turban-squash-camelcsa-1015In all the veg boxes this week: –

    *squash – Turk’s Turban or Uchiki Kuri
    *curly kale
    beetroot (Restharrow Farm, Trebetherick)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    uchiki-kuri-squash-camelcsa-1015extra potatoes
    *red cabbage
    *spring onions
    leeks (Restharrow)

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

    Try these delicious squash dishes on Camel CSA’s recipe page: –
  • Seasonal local food recipe No.262 – Frank’s squash, kale and bean soup

    Posted on February 7th, 2015 Janet No comments

    The original inspiration for this soup was in a newspaper or magazine, long since lost.  This is my husband’s version where he puts in whatever squash we have together with whatever greens are around: kale, cavalo nero and chard have all been used at some point.

    Serves 4squash-crownprince-camelcsa-2011

    Preparation time: 20 mins
    Cooking time: 30-40 minutes

    2 Tbs olive oil
    1 onion, peeled and chopped
    2 cloves garlic, finely chopped
    1 tsp smoked paprika
    1 squash, peeled, seeds removed and diced
    500 ml stock
    1 can cannelini beans, drained
    1 large handful of kale, torn into small pieces

    Heat the olive oil in a large pan, add the onion and garlic and fry gently until the onion has softened.  Add the squash with the smoked paprika and coat in the oil before adding the stock and the cannelini beans.  Simmer until the squash is cooked.  At this point you can mash the soup slightly to make it thicker if you so wish.  Add the kale and simmer until cooked.  Season to taste and serve.