Preparation time: 15 minutes
Cooking time: about 25 minutes

 Ingredients
1 tablespoon oil
1 onion, chopped
1 butternut squash – diced
4 large potatoes – diced
2 eating apples, cored and chopped into chunks
1 dessertspoon curry paste
2 mugs water
1 vegetable stock cube
2 tbsp raisins

Naan bread, rice and yogurt to serve

 Method
1. Fry onion, squash and potatoes in the oil for 5 mins until they begin to brown.

2. Add the apple, water, stock cube, raisins and curry paste. Bring to the boil. Turn down the heat, put the lid on the pan and simmer for 15 – 20 mins until veg are cooked.

Notes
Jenny says:

“This is double the quantities in the cookbook.   We like to give it a bit of a mush at the end till we get the texture we like.”   

Amounts may have to be adjusted depending on the size of the squash or pumpkin!

Click here to see all the recipes that Camel CSA members have recommended so far.

Also in the small boxes:
*potatoes (Camel CSA)
*onions (Camel CSA)
*parsnips (Camel CSA)
*curly parsley (Camel CSA)
*100g salad bag (Jane Mellowship)
*pumpkin (Mark Norman)
*1/2 cucumber (Jeremy Brown)
*carrots (Jeremy)
cauliflower (Richard Hore, Rest Harrow Farm, Trebetherick)
tomatoes (Mr & Mrs Sanders, Polmorla Market Gardens)

Standard boxes are the same as above except:
*140g salad bag (Jane)
plus
*whole cucumber (Jeremy)
*runner beans (Jeremy)

* = grown to organic principles

Try Camel CSA’s Recipe No 11 – Squash (or pumpkin) and apple curry

We need to plant out brassicas, celeriac, parsley and spring onion plants and, if we have time, sow sweetcorn and squash seeds.

If you’re able to give a hand, we’ll be on the site this Thursday 28 May between 10 a.m. and 1 p.m.  Click here for directions. 

If you can’t make it on Thursday morning, why not give expert grower Jeremy Brown a ring on 07971762227 to find out when else it might be convenient to help out.

Medals all round

Last Sunday’s team deserves special praise.  Everyone got down on their knees and hand weeded. 

The onion, shallot and Swiss chard beds were comparatively easy to tackle, but weeding the carrots by hand was an exacting and extremely fiddly job. The air was blue at times.  We’ll savour every single one of those carrots when they appear in our weekly vegetable boxes!

Grateful thanks to volunteer expert growers Jane, Jeremy and Mark and to their willing helpers – Beverley, Cath, Carolyn, Charlotte, John, Kitty, Mike H and Mike S.

There’s so much effort going into preparing the first vegetable shares, which should start to be available in mid-June.  A lot of thought is being given to when and how they will be picked, packed and distributed.  

We’ll be working on the site as usual next Sunday from 10 a.m. to 1 p.m.   Do come along and enjoy the fresh air and exercise.  It’s not all hard work.  It’s good company – and fun too.

Expert grower Jane Mellowship says: -

“On Sunday we have lots to get done. Brassica, celeriac, parsley and spring onion plugs need to be planted out, there’s sweetcorn and squash to sow and plenty of weeding too.

Hope to see you all then!”