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Crispy crunchy pak choi in Camel CSA’s veg boxes
Posted on December 3rd, 2018 No commentsThe polytunnels provide welcome shelter at this time of year for our picking and packing volunteers on Fridays. Many thanks to Anna, Bea, Charlotte, Elliott, Helen, Phillippa, Toby D, Toby T and Trish.
In all the veg boxes this week
:-
*pak choi or kohlrabi
celery (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
beetroot (Restharrow)
parsnips (Restharrow)
onions (Restharrow)
potatoes – ‘Wilja’ (Colwith Farm, Lanlivery)
Standard boxes also have:-
*mixed winter salad leaves
*chard or *spinach (CSA / Mark Norman, Bodmin)
*purple sprouting broccoli or *cavolo nero (Camel CSA / Restharrow)*= grown to organic principles.
Please wash all produce thoroughly. Veg grown by Camel CSA unless stated otherwise.*Keep up with our latest news on Facebook, Instagram and Twitter*
Weekly veg boxes camel community supported agriculture, Camel CSA, cornwall, local food, st kew, vegetable boxes, wadebridge, weekly veg boxesGreen tomatoes in Camel CSA’s veg boxes
Posted on November 18th, 2018 No commentsWaste not, want not… We’re sharing out the end-of-season green tomatoes along with this fantastic recipe created by Camel CSA member Maxine.
A great bunch of volunteers turned out to help growers Bridget and Mark prepare Friday’s veg boxes. Many thanks to Bea, Charlotte, Darren, Jane, Phillippa, Rob, Sarah and Toby.
In all the boxes this week:-
*green tomatoes
*mixed winter salad leaves
*chillies
onions (Restharrow Farm, Trebetherick)
cabbage ‘Stonehead’ (Restharrow)
Brussels sprouts stalk (Restharrow)
potatoes – ‘Wilja’ (Colwith Farm, Lanlivery)Standard boxes also have:-
*purple sprouting broccoli or *cavolo nero (Camel CSA / Mark Norman, Bodmin)
*kohlrabi or *celeriac (CSA / Mark)
*parsnips (Mark)*= grown to organic principles. Please wash all produce thoroughly. Veg grown by Camel CSA unless stated otherwise.
*Keep up with our latest news on Facebook, Instagram and Twitter*
Seasonal local food recipe No.392 – Maxine’s green tomato and potato veg curry
Posted on November 15th, 2018 No commentsAvoiding food waste is an incredibly important aspect of being a community supported agriculture scheme. We’ve already made many of our leftover end-of-season green tomatoes into chutney to go in our Christmas boxes.
The very last of the green tomato glut are going in the weekly veg boxes alongside this delicious recipe that Camel CSA member Maxine has provided for us.
She says: “This recipe has been stolen and merged with a dozen or so others, so none of it’s original, but this is my take on it. It does tend to be different each time I make it according to what veg I have in the cupboard.”
Sometimes she serves it with a side dish of fried green tomatoes, immortalised in the southern US film Fried Green Tomatoes at the Whistle Stop Cafe.
Serves: 6
Preparation time: 15 minutes
Cooking time: one hourIngredients
1 cup of yellow split peas or lentils
½ tsp turmeric
½ tsp cayenne pepper
4 cloves of garlic
4 shallots or medium sized onions (the more flavourful the better)
1 large thumb-sized piece of fresh ginger
2 lemongrass stems
1 tsp ground cumin
4-6 medium-hot green chillies – finger type (according to taste)
2 tbsp fish sauce (or vegan equivalent)
2 tbsp oil
1 x 400g tin of coconut milk
250 veg stock, or boiling water with 1 veg stock pot pod, pouch or cube
500g green tomatoes
300g potatoes, roasted squash or roasted sweet potato according to taste (or combination) carrots, sprouts or any other veg you fancy
To serve:
fresh coriander
lime wedges
1 handful of roasted and salted peanutsMethod
Add the split peas to a pan and cover with water, add turmeric and cayenne pepper and simmer until cooked but still nutty.Peel the garlic, onions and ginger. Remove the tough outer leaves of the lemongrass and discard. Chop everything finely (leaving half the onions aside just roughly chopped into chunks) and add to a food processor along with the cumin and chillies and half of the coriander leaves and all the stalks. Blitz until it makes a paste, then add the fish sauce and whizz again.
Heat the oil in a wok or pan and gently fry off the blitzed green paste for about 5 minutes, stirring gently. Add coconut milk and boiling hot stock and allow to boil. Turn down and simmer for 10 minutes until thickened. Add tomatoes and other vegetables and allow to cook through without going mushy.
Stir in gently the yellow split peas or lentils and heat gently to combine the flavours. Sprinkle with remaining coriander, peanuts and a squeeze of lime juice. Serve with rice or any flat bread.
Beautiful seasonal winter veg in Camel CSA’s weekly boxes
Posted on November 11th, 2018 No commentsThree cheers for the volunteer pickers and packers who helped growers Mark and and Bridget get 62 vegetable boxes ready for delivery or collection in our packing shed on Friday. We managed to finish just as the Cornish wind and rain came roaring in. Many thanks to Bea, Caron, Charlotte, Darren, Jane, Janet, Sarah and Toby.
In all this week’s boxes:-
*purple sprouting broccoli /curly kale (Camel CSA / Mark Norman, Bodmin)
beetroot (CSA / Mark)
*swede (Mark)
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
carrots (Westcountry Fruit Sales, St Austell)
potatoes – Wilja (Colwith Farm, Lanlivery)Standard boxes also have:-
*pak choi
*turnips
*Brussels sprouts*= grown to organic principles. Please wash all produce thoroughly. Veg grown by Camel CSA unless stated otherwise.
*Keep up with our latest news on Facebook, Instagram and Twitter*
Halloween pumpkins in our weekly veg boxes
Posted on October 28th, 2018 No commentsIn all Camel CSA’s Cornish vegetable boxes this week: –
*parsley
pumpkin (*CSA / Trevathan Farm, St Endellion)
*broccoli or curly kale (CSA / Mark Norman, Bodmin)
*parsnips (Mark)
leeks (Restharrow Farm, Trebetherick)
Hereford russet apples (Haywood Farm Cider)
potatoes – Wilja (Colwith Farm, Lanlivery)Standard boxes also have:-
*tomatoes
*turnips
*celeriac (Mark)*= grown to organic principles. Please wash all produce thoroughly.
Veg grown by Camel CSA unless stated otherwiseHave a look at the pumpkin recipes under ‘P’ for pumpkin on the recipes page on our website.
*Keep up with our latest news on Facebook, Instagram and Twitter*
Seasonal local food recipe No. 391 – Garlic and lemon roasted romanesco cauliflower
Posted on October 23rd, 2018 No commentsRomanesco cauliflower isn’t just about good looks. It has a sweet, nutty taste somewhere between broccoli and cauliflower, is full of fibre and rich in nutrients.
This quick and simple roasting method, using lemon zest rather than spices, emphasises its flavour. The recipe’s from veggie-mad Lizzie Streit at It’s a Veg World After All.Serves: 2
Preparation time: 5 minutes
Cooking time: 20 minutesIngredients
1 romanesco cauliflower head
2 tbsp extra virgin olive oil
6 cloves garlic, finely chopped
2 tsp lemon zest plus a little more, to taste
sea salt and ground black pepperMethod
Preheat oven to 225C / Mark 7. Line a baking sheet with parchment paper. Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula. Grate the lemon zest over and sprinkle with sea salt and pepper.Bake for 20 minutes, or until tender and browned. Serve warm, topped with more lemon zest to taste.
More ways to love your veg on our recommended recipes page – nearly 400 to try!
Romanesco cauliflower in Camel CSA’s veg boxes
Posted on October 21st, 2018 No commentsFrom imperial purple cauliflowers (last week) to zingy lime green ones (this week) – we certainly know how to make our weekly veg boxes grab your attention!
In all the veg boxes: –
*pak choi or mixed salad leaves – lettuce, rocket, red mustard, baby chard
*tomatoes
Romanesco cauliflower (Restharrow Farm, Trebetherick)
Celtic cabbage (Restharrow)
*rainbow chard (CSA / Mark Norman, Bodmin)
*onions (Mark)
potatoes – Wilja or Estima (Colwith Farm, Lanlivery)Standard boxes also have:-
*Parisian carrots
*pepper
*giant beetroot (Mark)
*French beans / runner beans / peas (CSA / Mark)*= grown to organic principles.
Please wash all produce thoroughly.
All veg grown by Camel CSA unless stated otherwise*Keep up with our latest news on Facebook, Instagram and Twitter*
Purple cauliflower in Camel CSA’s weekly veg boxes
Posted on October 13th, 2018 No commentsSuch an awesome purple theme in our Cornish veg boxes this week! Purple cauliflower, turnips, beetroot…
In all the boxes: –
*turnips
*tomatoes
*black Tuscan or curly kale (Mark Norman, Bodmin)
*apples (Mark)
purple cauliflower (Restharrow Farm, Trebetherick)
leeks (Restharrow)
beetroot (Restharrow)
potatoes – ‘Wilja (Colwith Farm, Lanlivery)Standard boxes also have:-
*mixed salad leaves – lettuce, rocket, red mustard, baby chard
*French beans / runner beans (CSA / Mark)
*tomatillos (Ann Smith, Burlawn)*= grown to organic principles.
Please wash all produce thoroughly.
All veg grown by Camel CSA unless stated otherwise.Try these cauliflower recipes on the recipes page on our website + nearly 400 more veg recipes to try!
Cauliflower and chickpea curry
Roasted cauliflower gigli with pine nuts and currantsBumper tomato harvest in Camel CSA’s veg boxes
Posted on September 30th, 2018 No commentsIn all the boxes this week: –
*tomatoes – ‘Mamande’, ‘Golden Sunrise’
*squash – ‘Golden Nugget’ or ‘Uchiki Kuri’
*spring onions
*Bramley apples (Mark Norman, Bodmin)
*curly kale (Mark)
*French beans / runner beans / peas (CSA / Mark)
potatoes – ‘Wilja (Colwith Farm, Lanlivery)Standard boxes also have:-
*mixed salad leaves – lettuce, rocket, red mustard
*pepper / aubergine
*cucumber / courgette (Mark)*= grown to organic principles.
Please wash all produce thoroughly.
All veg grown by Camel CSA unless stated otherwise.Have a look at all the veg recipes on the recipes page on our website – nearly 400 to try!
It’s time to… relocate to a new site at Treraven Farm
Posted on September 20th, 2018 No commentsCamel CSA is moving to a new veg growing site near Wadebridge. But not right away!
We’ve secured a new permanent base on the Treraven Farm nature reserve owned by the Gaia Trust when our lease at Benbole Farm, St Kew Highway, ends in two years’ time. The move will be gradual as we start to relocate our polytunnels, equipment store, solar panels and packing shed and continue growing crops on two sites simultaneously until 2020.Where is our new site?
It’s right next to the car park at Treraven overlooking Wadebridge and the Camel estuary. You can also access it easily on foot via the public footpath from the Camel Trail at Guineaport on the edge of town.
Our new field at Treraven backs on to Gaia Trust’s ancient woodland and community forest and is situated directly above the trust’s saltwater meadows on the tidal floodplain. The site is larger so we’ll be able to expand our growing area, create a wildflower meadow and plant an orchard. We’ll be able to deliver joint social and educational opportunities along with the Gaia Trust, which shares a similar ethos.
How are we paying for the move?
We’re incredibly grateful to the three organisations that have contributed so far towards our £15,000 relocation costs: Wadebridge Renewable Energy Network (WREN) St Breock Wind Farm Community Fund – £3,349; WREN Middle Treworder Solar Farm Community Fund – £2,000; Cornwall Community Foundation – £1,329.34; Comic Relief – £2,658.66.
We’re about to submit a planning application for the two freight containers we want to convert into secure equipment and packing sheds. We intend to landscape them with sustainable green roofs and wildlife habitat walls so they blend in harmoniously with their surroundings at Treraven.
What can you do?
There’ll be numerous opportunities on special volunteer work days over the coming months to help dismantle, move and reinstate the polytunnels, convert sheds, plant Cornish hedging, install rabbit-proof fencing, prepare new no-dig vegetable beds and spread compost. If you feel you have a particular skill you could contribute just for a few hours we’d love to hear from you.
We’ll continue to post updates here and on Facebook, Instagram and Twitter. If you have any specific queries you can email us at info@camel-csa.org.uk or call/text us on 01208 420014 and we’ll get back to you straight away
