They’re determined to eat local at Shayne’s house
![](https://camel-csa.org.uk/wp-content/uploads/2010/08/P-p-13-08-10-015.jpg)
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
scheme
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