We're growing our own food!
Home icon RSS icon
  • Camel CSA’s homemade chutney in our veg boxes

    Posted on May 2nd, 2014 charlotte No comments

    We all have a jar of our very own tomato chutney this week – made last autumn when we had a glut of tomatoes, onions and apples. So useful now during the so-called hungry gap, the leanest time of the year for fresh, seasonal, locally-grown vegetables in the UK.

    All boxes have: –
    tomato chutney (Camel CSA)
    * spinach/chard (Camel CSA)
    * mixed salad bag** (Camel CSA)
    * parsley (Camel CSA)
    potatoes (Burlerrow Farm, St Mabyn)
    leeks (Restharrow Farm, Trebetherick)
    cauliflower (Total Produce, Cornwall)

    Standard boxes also have: –
    extra potatoes
    rocket (Camel CSA)
    onions (Restharrow)
    * rhubarb (Camel CSA/Mark Norman, Bodmin)

    * = grown to organic principles
    ** = baby spinach/leaf beet, lettuce,  red mustard and golden mustard greens

  • Seasonal local food recipe No.163: Roast tomato sauce

    Posted on October 2nd, 2012 charlotte No comments

    We’ve a glut of tomatoes in Camel CSA’s polytunnel. This quick and easy way of using up a surplus is rich and full-flavoured. I added a big bunch of our homegrown basil at the whizzing up stage.

    It’s a River Cottage Community recipe. Lula, the author, says: “Once you have made this you will never use tinned tomatoes again! Make throughout the tomato season, freeze and defrost in the depths of winter when you need a reminder of summer…”

    Serves: 4

    Preparation: no more than 10 minutes
    Cooking: 45 minutes

    Ingredients
    1kg ripe, full flavoured tomatoes (perfect for using up a glut)
    2-3 garlic cloves
    2 tablespoons olive oil
    salt and freshly ground pepper

    Method
    Arrange the tomato halves, tightly packed but not covering each other, in an ovenproof dish. Slice the garlic and place a piece on each tomato half. Drizzle olive oil over the dish evenly and season with salt and pepper. Roast in medium hot oven around 180 degrees until soft, pulpy and slightly charred.River Cottage suggests rubbing through a sieve but for speed and to save waste, whizz in a food processor, skins and all. Perfect as a pasta sauce on its own or as a base for other sauces.