They’re determined to eat local at Shayne’s house

August 30, 2010

One of Camel Community Supported Agriculture’s veg box members is going all out to make local food work in north Cornwall.

Shayne House, co-founder of the Tea Appreciation Society, demonstrates in his blogpost Stuff the Supermarkets how to source food locally without going to a superstore. He says:

Everything in my stuffed marrow recipe excluding the balsamic vinegar was produced in Cornwall. If I ignore the salt, the rest of the food came from within a 15 mile radius of my home. My food miles were drastically reduced thanks to a number of fantastic local producers.

This is Shayne’s list of ingredients sourced locally in order to make stuffed marrow:

1 marrow – Camel Community Supported Agriculture vegetable box scheme, St Kew Highway
1 small onion finely chopped – Camel Community Supported Agriculture veg box
500g lean minced beef – Button Meats, Michaelstow
30g fresh white breadcrumbs – Malcolm Barnecutt Bakery
1 tbsp chopped parsley – Camel Community Supported Agriculture veg box scheme
1 tbsp chopped chives – Shayne’s garden
1 tsp balsamic vinegar – fail
sea salt to taste – Cornish Sea Salt Co, Porthkerris
1 egg beaten – Killibury Nursery, Wadebridge
250ml cheese sauce – cheese from Davidstow Creamery; milk from Bradley’s Dairy, Delabole; flour from The Cornish Mill & Bakehouse, St Newlyn East

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