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  • Freshly-picked sweetcorn in Camel CSA’s veg boxes

    Posted on September 18th, 2016 charlotte No comments

    Get your teeth into this! Our sweetcorn harvest has begun and we’re overwhelmed with sweet, flavoursome tomatoes, basil and rainbow chard. We all have an extra vegetable this week – a green or yellow pepper.

    In all the boxes this week: –
    sweetcorn-camelcsa-150916*sweetcorn
    *tomatoes – red, golden
    *basil
    *sweet pepper – green or yellow
    *Swiss / rainbow chard
    *beetroot bunch
    tenderstem (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *cucumber
    *aubergine
    *courgettes – green, gold (Mark Norman, Bodmin)

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

  • Seasonal local food recipe No.292 – Hugh’s porotos granados

    Posted on September 4th, 2015 Janet No comments

    If you can’t eat corn off the cob you could try cutting the kernels off the cob and putting them in this hearty soup.  The recipe can be found in River Cottage Veg Every Day by Hugh Fearnley-Whittingstall.

    Serves 6

    sweetcorn-camel csaPreparation time: 30 minutes
    Cooking time: 1 hour 45 minutes if using dried beans

    Ingredients
    2 Tbsp rapeseed or olive oil
    1 medium onion, chopped
    2 garlic cloves, finely chopped
    1 tsp sweet smoked paprika
    a handful of fresh oregano or marjoram, chopped
    100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight or 400g tin beans, drained and rinsed
    1 litre vegetable stock
    1 bay leaf
    750g squash, such as butternut or onion, peeled, deseeded and cut into 2cm chunks
    200g French beans, trimmed and cut into 2cm pieces
    Kernels cut from 2 cobs corn
    sea salt and freshly ground black pepper

    Method
    Heat the oil in a large saucepan over a medium heat.  Add the onion and garlic and sauté gently for about 10 minutes.  Add the paprika and 1 Tbsp of the oregano.  Cook for another minute.

    If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf.  Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour).

    Add the squash, stir well and simmer for 10-15 minutes until the squash is just tender.  If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10-15 minutes.

    Then add the French beans and corn kernels and simmer for a further 5 minutes.  To finish, season well with sea salt and freshly ground pepper.  Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

  • Newly-harvested onions and sweetcorn in Camel CSA’s veg boxes

    Posted on September 4th, 2015 charlotte No comments

    Our boxes are bursting with veg this week. We’re enjoying the first of our bumper crop of juicy onions and sharing out 100 corn cobs produced by Mark Norman on his sunny smallholding near Bodmin.

    harvesting-onions-camelccsa-0815In all our boxes this week:
    *onions
    *French beans or mangetout peas
    *tomatoes
    *calabrese
    *cucumbers
    *sweetcorn (Mark Norman, Bodmin)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad bag
    Sweetcorn polytunnel*basil
    *bunched carrots

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

    Try these tasty dishes on Camel CSA’s recipe page –
    French beans with feta, walnuts and mint
    Braised sweetcorn with lime and chilli 

  • French beans and sweetcorn in our boxes this week

    Posted on August 14th, 2014 charlotte No comments

    Another wonderful selection of  fresh, seasonal, summer vegetables. Like to have a share of the harvest? Details here

    yellow-french-beans-camelcsa-270712All boxes have: –
    * French beans
    *
    cucumbers
    * tomatoes
    * onions
    * parsley
    * sweetcorn (Mark Norman, Bodmin)
    * courgettes (Mark Norman, Bodmin
    potatoes (Restharrow Farm, Trebetherick)

    Standard boxes also have: –
    * extra potatoes
    * aubergines
    * beetroot
    * mixed lettuce bag

    All veg grown by Camel CSA, unless otherwise indicated
    * = grown to organic principles

  • Sweet corn-on-the-cob in Camel CSA’s boxes this week

    Posted on September 19th, 2013 charlotte No comments

    The bountiful autumn harvest continues! Both small and standard boxes have: –

    * sweetcorn (Camel CSA)
    * tomatoes (Camel CSA)
    * curly or black Tuscan kale/cavalo nero (Camel CSA)
    * basil (Camel CSA)
    * mixed salad bag (Camel CSA) **
    * bunched turnips (Camel CSA)
    * potatoes (Restharrow Farm, Trebetherick)

    Standard boxes also have extra potatoes plus:
    * aubergines (Camel CSA)
    * peppers (Camel CSA)
    * cucumbers (Camel CSA)

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

  • Seasonal local food recipe No.164: Braised sweetcorn with lime & chilli

    Posted on October 5th, 2012 charlotte No comments

    I like to eat freshly-picked sweetcorn with Cornish butter (preferably from Trewithen Dairy). When I’m not feeling so pure but want to keep it simple, I use this recipe from Riverford Organic Farms.

    The chillies are ripening in Camel CSA’s polytunnel. One will be enough in this dish, as they’re quite hot.

    Serves: 4

    Preparation: 5-10 minutes 
    Cooking: 5-10 minutes

    Ingredients
    4 corn cobs, cut into 3-4cm pieces
    about 75g butter
    2 tbsp olive oil
    2x 5cm lengths lemongrass (optional),
    2 mild red chillies, deseeded & finely chopped
    zest & juice 1 lime
    2 tbsp chopped coriander leaves
    sea salt & ground black pepper

    Method
    Heat the butter and oil in a large pan. Add the sweetcorn, lemongrass and chilli. Stir for 2 mins. Add the lime zest and juice, with 4 tbsp water.

    Cover and cook for 6-8 mins, stirring every now and then, until the corn is cooked. Keep an eye on the liquid and top up a little if needed. Season to taste and stir in the coriander to serve.

  • Polytunnel-grown sweetcorn in our weekly veg boxes

    Posted on September 23rd, 2012 charlotte No comments

    Camel CSA’s expert growers have been responding in lots of innovative ways to the difficult vegetable growing conditions this year in Cornwall.

    When the ground in May proved too wet and soggy to prepare any growing beds let alone plant anything, Bridget had a brainwave. Why not put some sweetcorn in the polytunnel?

    And you can see the results for yourselves – what a success! The only drawback has been the blackfly, which means messy hands for the pickers.

    All Camel CSA’s veg boxes this week have: –
    sweetcorn (Camel CSA)
    tomatoes (Camel CSA) 
    * cucumbers (Camel CSA)
    * aubergines (Camel CSA)
    garlic (Camel CSA)
    * beetroot (Camel CSA)
    * onions (Camel CSA)
    red Russian kale (Camel CSA)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes will also have: –
    extra potatoes
    * salad bag – lettuce, mustard, rocket, pak choi (Camel CSA)
    * chard / spinach (Camel CSA)
    * basil (Camel CSA)  

    *
    = grown to organic principles

  • Carrot washing goes on as polytunnel goes up

    Posted on October 22nd, 2010 charlotte No comments

    It’s been a productive end to the week on Camel CSA’s site at St Kew Highway in north Cornwall.

    While the new polytunnel framework was being painstakingly put together, the volunteer picking and packing team were harvesting our own homegrown carrots, sweetcorn and beetroot from the veg plot.

    As the freshly-dug carrots are so muddy they all need to be washed before they can be weighed and placed in the veg boxes. This Friday the job fell to Penny and Anne, who tackled it with characteristic goodwill and enthusiasm.

    The eagerly-awaited polytunnel will house all the winter salad crops we’ve been sowing – corn salad and rocket, as well as two varieties of both mustard and mizuna. It’s the first of three big polytunnel constructions that our expert growers Jeremy and Mark N are overseeing at the far end of our two-acre site over the next 18 months.

    Also on our shopping list are a small seeding tunnel, cold frames, a borehole, water tank, pump, irrigation, rabbit fencing, tractor, plough, cultivator, rotovator, storage sheds and other vital horticultural equipment.

  • Veg box packers brave the Cornish monsoon

    Posted on October 1st, 2010 charlotte No comments

    Our veg box picking and packing team got soaked through this morning as they dug carrots and harvested sweetcorn in torrential Cornish rain.

    The carrots were so muddy they had to be washed by hand under the outside tap. No fun in such a steady downpour!

    Grateful thanks to volunteer picking and packing supremo Trish and her team – Anne, Mike S, Penny and Robert. They deserve the celebratory drink we’re all planning in the St Kew Inn tonight.

    The growing team has been busy sowing winter salad seed. So far we’ve planted corn salad and rocket, as well as two varieties of both mustard and mizuna. They’ll go into the new polytunnel we’re about to construct on our full two-acre site at St Kew Highway.

  • Sweet corn on the cob

    Posted on August 20th, 2010 Trish No comments

    The contents of our vegetable boxes this week come from Mark Norman, Jeremy Brown of St Kew Harvest, Benbole Farm and our own Camel CSA plot.

    Small boxes will have:
    * sweetcorn (Mark)
    * runner beans (Mark)
    potatoes (Benbole Farm)
    * coriander (Camel CSA)
    * swiss chard (Camel CSA)
    * salad bags (Camel CSA)

    Standard boxes will have larger quantities of potatoes and runner beans plus:
    * garlic (Camel CSA)
    * carrots (Camel CSA)
    * courgettes (Jeremy)

    * = grown to organic principles