We're growing our own food!
Home icon RSS icon
  • Broad beans and more in Camel CSA’s weekly veg boxes

    Posted on July 25th, 2014 charlotte No comments

    Another unbeatable seasonal selection in our vegetable boxes: –

    Small boxes have: –
    tomatoes or aubergine (Camel CSA)
    basil (Camel CSA)
    * cucumbers (Camel CSA)
    * spinach or chard (Camel CSA)
    carrots (Camel CSA)
    * broad beans (Camel CSA)
    * potatoes (Mark Norman, Bodmin)

    Standard boxes also have: –
    extra potatoes
    broadbeans-inpod-camelcsa* small aubergine
    small salad bag (Camel CSA)
    French beans (Camel CSA)
    courgettes (Mark Norman)

    = grown to organic principles

  • New season aubergines and tomatoes in our veg boxes

    Posted on July 19th, 2014 charlotte No comments

    aubergines-tomatoes-camelcsa-180714Yummylicious! This week in Camel CSA’s vegetable boxes: –
    * aubergine or tomatoes (Camel CSA)
    * cucumbers (Camel CSA)
    blackcurrants (Camel CSA)
    carrots (Camel CSA)
    potatoes (Camel CSA)
    shiitake mushrooms (Mark Malcolmson, St Kew)
    broad beans (Mark Norman, Bodmin)
    Standard boxes also have: –
    extra potatoes
    French beans (Camel CSA)
    parsley (Camel CSA)
    mixed salad bag (Camel CSA)

    = grown to organic principles

  • Seasonal local food recipe No.231 – Gruyere salad roulade

    Posted on June 14th, 2014 Janet No comments

    This is a perfect dish to serve on a hot summer’s day.  It’s from Cordon Vert by Colin Spencer.

    Serves 4-6

    salad leaves-camel csaPreparation time: 30-40 minutes
    Cooking time: 10-15 minutes

    2 tbs parmesan cheese, grated
    55g fresh wholemeal breadcrumbs
    170g gruyère cheese, grated
    4 eggs, separated
    150 ml single cream
    sea salt and freshly ground black pepper
    2-3 pinches cayenne pepper
    2 tbs warm water
    4-5 tbs mayonnaise
    salad leaves, shredded
    2-3 tomatoes, finely sliced
    30g mushrooms, finely sliced
    1 tbs fresh chives, parsley or mint, chopped
    bunch of watercress to garnish

    Preheat the oven to 200°C/Gas Mark 6.  Line a swiss roll tin with greaseproof paper and sprinkle with half the parmesan cheese.

    Mix the breadcrumbs and gruyere cheese together in a bowl.  Add the egg yolks, cream, salt, pepper and cayenne pepper.  Stir in the water.  Whisk the egg whites until stiff and fold into the cheese mixture.  Pour into the swiss roll tin and bake for 10-15 minutes until firm and springy to the touch.

    Remove from the oven and let cool.  Sprinkle another piece of greaseproof paper with the rest of the parmesan cheese and turn the cheese roulade onto the paper.  Peel off the paper on top and spread the mayonnaise over the roulade, then sprinkle with the salad leaves, tomatoes, mushrooms and herbs.  Roll up loosely, but firmly.  Transfer to a serving dish, garnish with watercress and serve in slices.

  • 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.198: Cucumber and tomato salad with feta and basil

    Posted on August 11th, 2013 charlotte No comments

    Another easy summer dish that can be assembled in no time at all, using vegetables and herbs in Camel CSA’s seasonal weekly veg boxes. Thanks to allrecipes.co.uk

    Serves: 4

    Preparation time: 15 minutes

    No cooking!

    6 tomatoes, diced
    1 small cucumber – peeled, quartered lengthways and chopped
    3 spring onions, chopped
    15g fresh basil leaves, cut into thin strips
    3 tbsp olive oil
    2 tbsp balsamic vinegar
    3 tbsp crumbled feta cheese
    salt and freshly ground black pepper

    Toss all the ingredients together in a large bowl. Season with salt and pepper.

  • Seasonal local food recipe No.197 – Masala omelette

    Posted on August 4th, 2013 charlotte No comments

    Enjoy this delicious, spicy Indian omelette at the start or the end of the day. This version (there are many) comes from the Edible Garden. Kerala-born food blogger Nags (Nagalakshmi V ) says: “Needless to say, the omelette has many forms in India and every household makes it differently. Even I have a few variations… depending on what I have in the pantry and vegetable tray.”

    As I didn’t have any sweet pepper to hand, I used some freshly-cooked French beans along with the tomatoes and coriander in Camel CSA’ s veg boxes this week.

    Serves: 2

    Preparation time: 5 minutes
    Cooking time: 10 minutes

    4 eggs
    3 tbsp of shallots or minced onions
    3 tbsp of finely chopped tomatoes
    3 tbsp of finely chopped capsicum (bell pepper)
    1 green chilli, deseeded and chopped (see notes)
    3 tbsp of finely chopped coriander (cilantro) leaves
    1/2 tsp of freshly ground pepper
    1/2 tsp of curry powder or garam masala
    1/2 tsp of salt (adjust to taste)
    2 tsp of oil

    Break the eggs into a large bowl and beat lightly with a fork. Add all other ingredients (except oil) and beat again.

    Heat the oil in a small pan and swirl around so it coats it completely. Pour half the egg mixture in the pan and cook until the edges curl over and the centre bubbles up. Gently flip the omelette over and cook for another minute (the centre may be jiggly but the edges would have cooked). The omelette will rise a bit and then fall, making it fluffy and soft.

    Add more pepper powder on top if you prefer. Serve hot with toast / ketchup or eat on its own.

  • Tomatoes and cucumbers ripening rapidly in polytunnels

    Posted on July 23rd, 2013 charlotte No comments








    It’s almost time to start picking tomatoes. They share a polytunnel with aubergines, sweet peppers and chillies. We’re already harvesting cucumbers, which are growing happily next to coriander, mixed lettuce and rocket. We picked more than 80 cucumbers for last week’s veg boxes, with hundreds more to come.

  • It’s time to… clear some beds in the polytunnels

    Posted on June 16th, 2013 charlotte No comments

    Camel CSA’s professional growers – Bridget and Mark N – have been picking and clearing the last of the peas and broad beans in the polytunnels to make way for more tomatoes and cucumbers.

  • Seasonal local food recipe No 115: Brown tom

    Posted on September 30th, 2011 charlotte No comments

    We have so many tomatoes in our weekly veg boxes at the moment we hardly know what to do with them! 

    Some of us are roasting the split, slightly over-ripe ones with garlic and onion, then whizzing them up into a tasty pasta sauce with basil and parsley from our veg boxes. Others are busy making green tomato chutney from the fruits that drop before ripening. 

    I keep the small, sweet cherry tomatoes in a bowl on the worktop and dip into them like sweets. The larger ones are so full of flavour they’re ideal for cooking.

    This variation on the classic tomato gratin is from Lindsey Bareham’s new recipe collection The Big Red Book of Tomatoes.

    Serves: 4

    Preparation time: 15 minutes
    Cooking time: 35 minutes

    1kg tomatoes, ripe, full-flavoured cored, scalded, peeled and thickly sliced
    150g wholemeal bread, without crust
    2 medium onions, very finely chopped
    1 very large clove of garlic, finely chopped
    25ml flat-leaf parsley, finely chopped 
    30ml basil, finely chopped
    6 tbsp parmesan, freshly grated
    4 tbsp olive oil 
    25g butter

    Pre-heat the oven to 200C/gas mark 6. Chunk the bread and process to crumbs in a food processor. Mix together the breadcrumbs, onion, garlic, herbs and parmesan, and season generously with salt and pepper.

    Use 1 tbsp of the olive oil to grease an approximately 25cm x 5cm metal oven dish. Cover the bottom with a third of the bread mixture and top with half the tomatoes. Season, then dribble over a tbsp of the olive oil. Cover the tomatoes with another third of the bread mixture and then the remaining tomatoes. Season with salt and pepper and another tbsp of olive oil. Finish with the remaining third of bread mixture and dribble over the remaining olive oil. Finally, cover the bread with thin slices of butter.

    Cook for 35 minutes in the middle of the hot oven or until the top is well-browned. Serve from the dish, cut like a cake using a fish slice. Dust with more parmesan.

  • Seasonal local food recipe No 113: Raw salsa

    Posted on September 16th, 2011 charlotte No comments

    This simple but tasty version comes from The Hairy Bikers. Perfect for the tomatoes and chillies in Camel CSA’s veg boxes this week.

    Raw salsa is a delicious and easy accompaniment to all sorts of food – from simple Mexican corn chips to Tex Mex dishes from chilli con carne to guacamole to beef fajitas to beef tacos to vegetarian nachos. It also makes a very good chunky dip for raw vegetables.

    Preparation: 10 minutes
    Cooking: None

    250g/9oz fresh tomatoes, finely chopped
    1 small onion, finely chopped
    3 mild chillies, finely chopped
    bunch coriander, finely chopped
    salt, to taste
    lime juice, to taste
    1 tbsp water

    To make the salsa, combine all the ingredients together in a bowl and serve immediately.

    Couldn’t be easier!