January 14, 2018
This quick and easy to prepare dish from Felicity Cloake is perfect for Veganuary‘. Absolutely no need to buy it ready to cook and ridiculously over-packaged from a supermarket!
Serves 2
Preparation time: 5 minutes
Cooking time: 10-15 minutes
Ingredients
1 cauliflower
olive oil
lemon juice
chopped parsley
chilli flakes
Method
Wash the cauliflower and remove any leaves. Cut the stem so the cauliflower sits flat on a board, then cut into chunky cross sections about 2 cm thick. Put in a shallow dish and drizzle with olive oil and lemon juice.
Season well, then cook on a very hot griddle or frying pan for about 5 minutes on each side, or until soft and charred. Scatter with chopped parsley and chilli flakes. Why not serve with chips? We did!
Why wait 25 years for supermarkets to get their plastic-free act together when you could be getting your weekly veg from a CSA Network UK – Community Supported Agriculture scheme like ours? We use fairtrade jute hampers for our veg boxes supplied by nearby Go Jute in St Austell.
In all our veg boxes this week:-
*baby carrots (Camel CSA)
leeks (Restharrow Farm,Trebetherick)
cauliflower (Restharrow)
beetroot (Restharrow)
onions (Restharrow)
Jerusalem artichokes (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*stir fry oriental leaves (Camel CSA)
*cavolo nero (Camel CSA)
squash ‘Crown Prince’ (Restharrow)
* = grown to organic principles. Please wash all vegetables carefully.
Try more than 350 ways of preparing vegetables on the recipes page on our website.
January 7, 2018
Want to make sure you maintain your New Year resolutions? Consume more fresh, local, seasonal veg and sign up for a veg box. That way you keep fit and healthy while supporting a non-profit community enterprise like ours.
In our first weekly veg boxes of 2018:-
*sprouted mung beans (Camel CSA)
red cabbage (Restharrow Farm,Trebetherick)
cauliflower (Restharrow)
curly kale (Restharrow)
leeks (Restharrow)
onions (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*bunched radishes (Camel CSA)
*swede (Camel CSA)
beetroot (Restharrow)
* = grown to organic principles. Please wash all vegetables carefully.
January 2, 2018
Happy New Year! Hope you veg lovers enjoyed a good break.
Is it your resolution to eat a more healthy diet now you’re back at work? Why not arrange a weekly veg box trial from us? You collect or we deliver on Fridays.
Are you aiming to get more fit in 2018? We offer outdoor volunteering opportunities for all ages.
December 24, 2017
Christmas greetings from the volunteer picking and packing team at Camel CSA! Our double-value boxes have everything you need over the festive season, including a jar each of our own green tomato chutney and Cornish honey. Regular weekly veg boxes resume on Friday 5 January, 2018.
In all the bumper boxes:-
*winter salad leaves (Camel CSA)
*squash ‘Crown Prince’ (Camel CSA)
*baby carrots (Camel CSA)
*parsley (Camel CSA)
green tomato chutney (Camel CSA)
jar of honey (James family, Bodmin)
onions (Restharrow Farm,Trebetherick)
savoy cabbage (Restharrow)
Brussels sprouts stalk (Restharrow)
parsnips (Total Produce)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*chard (Camel CSA)
swede (Restharrow)
leeks (Restharrow)
* = grown to organic principles
Please wash all vegetables carefully
December 11, 2017
This easy and very satisfying vegetarian gratin, good at lunchtime, is adapted from two recipes in Delicious magazine – one for a pastry-encased pie, the other for a pastry-based tart.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
400g leeks
3 large potatoes, thinly sliced
3 large eggs
1 garlic clove, finely chopped
2 tbsp creme fraiche
1 tbsp grainy mustard
100g Gruyere cheese (you could use Cheddar)
Small bunch of chives or parsley, finely chopped
Method
Preheat the oven to 190C/fan 170C/Gas Mark 5. Meanwhile boil the potatoes for 3-4 minutes until beginning to soften. Drain and set aside. Clean the leeks, halve them lengthwise and chop into large pieces. Leave them whole if they’re small, slim ones. Steam or boil for three minutes, then drain and pat dry.
Beat the eggs with the creme fraiche, cheese and garlic, then stir in the chives or parsley. Layer the potatoes in a greased gratin dish, arrange the leeks on top and pour over the egg mixture. Bake for 25 minutes until the filling has set and the top is golden.. Leave to rest for 10 minutes before serving.
December 10, 2017
Another cold week in north Cornwall (but no snow). Lead grower Mark N got into the shelter of the polytunnel to harvest Parisian carrots.
In all our vegetable boxes:-
*baby carrots
squash ‘Crown Prince’ (Restharrow Farm, Trebetherick)
Savoy cabbage (Restharrow)
leeks (Restharrow)
beetroot (Restharrow)
onions (Restharrow)
‘Maris Peer’ potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
*chillies
**frisee/curly green endive
Jerusalem artichokes (Restharrow)
* = grown to organic principles
All produce cultivated by Camel CSA unless stated otherwise. Please wash all fruit and veg
Try more than 350 delicious ways of serving vegetables on the recipes page on our website
December 3, 2017
Yay! Kale CHIPS! They’re fantastic, says Camel CSA chair Danny Barry. “Super easy and quick to make, lovely spices and really crispy…. They were so yummy I ate the whole baking tray of them in one go.”
From Super Healthy Snacks and Treats by Jenna Zoe (via West Country FoodLover magazine).
Serves 2-4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
1 head of curly kale (about 50g)
1 large tomato, quartered
3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
½ tsp paprika
¼ tsp ground cumin
pinch of sea salt
¼ tsp cayenne pepper
freshly-ground black pepper
Method
Preheat the oven to 200C/Gas 6. Line a baking sheet wih foil. Tear small pieces of kale off the stems and place them in a colander. Wash and then dry them as completely as possible – ideally they should be completely dry. Place the dry pieces in a large bowl.
Put the tomato quarters and sun-dried tomatoes in a food processor. Pulse until smooth. scraping down the sides of the bowl as you go. It won’t seem a lot of mixture, as the idea is just to flavour the kale rather than cover it in a thick sauce.
Add the paprika, cumin and salt, then as much cayenne and black pepper as you like. Process the mixture again and then pour it into the bowl of kale. Using your hands, toss the kale so it is evenly coated in the masala mixture.
Spread the kale pieces on to the prepared baking sheet and bake in the oven with the door slightly ajar for 14-16 minutes. You will know the kale is ready when it is totally crispy and thin.
December 2, 2017
Chilly weather! Fortunately Friday was sunny and dry for our volunteer picking and packing team, who wrapped up warm against the cold wind to harvest the kale.
In all our weekly boxes:-
kale (*Camel CSA / Restharrow Farm, Trebetherick)
Brussels sprout stalk (Restharrow)
cauliflower (Restharrow)
leeks (Restharrow)
swede (Restharrow)
onions (Restharrow)
‘Maris Peer’ potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
*green pepper (the last ones, sadly)
beetroot (Restharrow)
Jerusalem artichokes (Restharrow)
* = grown to organic principles
All produce cultivated by Camel CSA unless stated otherwise. Please wash all fruit and veg
Try more than 350 delicious ways of serving vegetables on the recipes page on our website
November 26, 2017
Our two professional growers Mark and Bridget cultivate a terrific selection of vegetables for Camel CSA’s weekly veg boxes. Mark has been trying out different carrot varieties and these Parisian carrots are an absolute winner! This simple recipe is from ohmydish.com
Preparation time: 10 mins
Cooking time: 20 mins
Serves 2-4
Ingredients
about 30 Parisian carrots (depends on their size!)
2 tablespoons of honey
1 tablespoon of olive oil
a few sprigs of thyme (or parsley)
pepper and salt
Method
Pre-heat the oven to 180C. Scrub the carrots to get off all the dirt and remove both ends with a sharp knife. Place the cleaned carrots in a shallow oven dish, then season them and drizzle with the olive oil and honey. Rinse the thyme sprigs (or parsley) under running cold water and spread over the carrots.
Roast them in the oven for about 20 minutes, depending on their size. They’re done when they’re slightly caramelized. They don’t have to be cooked a lot, it’s better if they have a little bite to them.
