November 4, 2016
We’ve got a brilliant selection of winter and oriental salad leaves to look forward to over the next few months. They take a lot of picking though!
In all the boxes this week: –
*winter salad leaves – mizuna, red mustard, rocket, green/red salad bowl lettuce, baby chard/leaf beet
*turnips
*chillies
*parsley
*parsnips (Mark Norman, Bodmin)
cauliflower (Restharrow Farm, Trebetherick)
potatoes ‘Wilja’ (Restharrow)
Standard boxes also have: –
extra potatoes
*carrots
*swede
*Swiss/rainbow chard
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit
October 30, 2016
In all the boxes: –
*celery
*squash – Uchiki Kuri
*onions
*garlic
cavelo nero – black Tuscan kale (Camel CSA / Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
potatoes ‘Wilja’ (Restharrow)
Standard boxes also have: –
extra potatoes
*swede
leeks (Restharrow)
Swiss chard (Restharrow)
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit
Try these celery dishes on the recipes page on our website:
Delia’s celery soup with blue cheese
Millet and vegetable gratinée
October 16, 2016
My husband made this delicious cake recently – it is definitely one to repeat! It’s from James Martin at BBC Food.
Serves 6-8
Preparation time: 30 minutes
Cooking time: 30-60 minutes
Ingredients
For the pudding
140 g butter, softened at room temperature, plus extra for greasing
300 g Bramley apples, peeled, cored and chopped
50 ml water
75 g caster sugar
2 Tbsp calvados
175 g light soft brown sugar, plus extra for sprinkling
3 Tbsp golden syrup
2 free-range eggs
1 tsp vanilla extract
200 g self-raising flour
1 tsp bicarbonate of soda
1 Cox’s Orange Pippin apple, cored and finely sliced
For the sauce
110 g dark soft brown sugar
110 g butter
2 Tbsp calvados
175 ml double cream
Method
Preheat the oven to 190°C/Gas Mark 5. Grease and flour a 23 cm(9in) spring-form tin. Melt 25 g of the butter in a saucepan and add the apples, water and caster sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined.
Beat 90 g of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup, eggs and vanilla extract and mix until well combined. Fold the self-raising flour into the cake mixture. Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture. Bake for about 40-45 minutes in total.
While the cake is baking, melt the remaining 25 g of butter in a saucepan. After the cake has been been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out.
For the calvados caramel sauce, place the sugar and butter into a small pan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for 3-5 minutes, or until the mixture thickens slightly.
To serve, cut the cake into slices and put a spoonful of ice-cream on top. Finish by drizzling over some of the sauce.
October 9, 2016
We had this dish for our tea last night, served with chapatis – delicious. The recipe is from The Telegraph Food and Drink pages. Asparagus, peas, white cabbage or carrot also work well instead of beetroot.
Serves 4
Preparation time: 30 minutes
Cooking time: 5-10 minutes
Ingredients
250 g fresh beetroot, with the leaves if possible, washed
2 Tbsp vegetable oil
1 tsp black mustard seeds
2 sprigs fresh curry leaves
1 fresh green chilli, deseeded and finely chopped
1 small red onion, thinly sliced
1 coconut, smashed flesh peeled and grated
1 lemon
Method
Peel and coarsely grate the beetroot and finely slice the leaves, then mix them together. Heat a large frying pan over a high heat. Add the oil and then the mustard leaves. When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves.
Season with salt and continue to stir-fry for about five minutes. Finish with the grated coconut and a squeeze of lemon juice.
September 29, 2016
As it’s our annual Apple Day on Saturday, we all have some apples this week.
In all the boxes: –
*apples (Mark Norman / Bridget Gould)
*chillies / *basil
*tomatoes – red, golden
*spring onions
*chard – Swiss, rainbow
*calabrese / tenderstem (Camel CSA / Restharrow Farm, Trebetherick)
potatoes ‘Wilja’ (Restharrow)
Standard boxes also have: –
extra potatoes
*aubergine
*cucumber
*mixed salad leaves
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
September 25, 2016
This recipe comes from Jamie Oliver‘s The return of the Naked Chef. If, like me, you don’t like prosciutto in the salad just leave it off the plate.
Serves 2
Preparation time: 10 minutes
Ingredients
Mixed salad leaves
1 mozzarella
2 peaches, skinned and quartered
4 slices prosciutto
a few mint leaves, torn
olive oil and lemon dressing – whisk together the following:
5 tbsp olive oil
2 tbsp lemon juice
salt and freshly ground black pepper to taste
Method
Put the salad leaves and mint on a flat serving dish and dress with a little of the dressing. Scatter the peach quarters and torn up mozzarella over the top. Lay the prosciutto (if using) over the top. Serve with some good bread to mop up the juices.
‘Honey Bear’ is an acorn-type squash. It’s shaped like an acorn, but larger, has a dark green skin and sweet, nutty, light golden flesh.
In all the boxes this week: –
*acorn squash ‘Honey bear’
*sweetcorn
*tomatoes – red, golden
*radish bunch
*sweet pepper – green or yellow
*mixed leaf salad bag
potatoes ‘Wilja’ (Restharrow Farm, Trebetherick)
Standard boxes also have: –
extra potatoes
*cavolo nero
*cucumber
*cabbage ‘Stonehead’
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
September 18, 2016
My husband used our bag of tomatoes to make this delicious sausage dish from Jamie Oliver last night. He finely chopped the rosemary before cooking and cut the larger tomatoes into chunks. He served the finished dish with garlic bread.
Serves: 6
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Ingredients
2 kg ripe cherry tomatoes
2 sprigs each of fresh thyme, rosemary and bay
1 tbsp dried oregano
3 cloves garlic, peeled and chopped
12 good-quality Cumberland or coarse Italian pork sausages
extra virgin olive oil
balsamic vinegar
sea-salt and freshly ground black pepper
Method
Preheat the oven to 190°C/gas mark 5. Get an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15-30 minutes, depending on how golden and sticky you like your sausages.
Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quite thick – then put the sausages back in.
Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
Get your teeth into this! Our sweetcorn harvest has begun and we’re overwhelmed with sweet, flavoursome tomatoes, basil and rainbow chard. We all have an extra vegetable this week – a green or yellow pepper.
In all the boxes this week: –
*sweetcorn
*tomatoes – red, golden
*basil
*sweet pepper – green or yellow
*Swiss / rainbow chard
*beetroot bunch
tenderstem (Restharrow Farm, Trebetherick)
potatoes ‘Wilja’ (Restharrow)
Standard boxes also have: –
extra potatoes
*cucumber
*aubergine
*courgettes – green, gold (Mark Norman, Bodmin)
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
We’re holding our annual Apple Day to coincide with the CSA Network UK’s first-ever Open Day.
Community supported farms like ours all over Britain are opening their gates to visitors on Saturday 1 October.
Come to Camel CSA’s Apple Day and join in chopping, crushing and pressing the apples. Enjoy a free glass of delicious juice.
Take a tour of the growing beds and polytunnels and see what’s growing for our veg boxes. Admire our bumper crop of squashes.
There’ll be light refreshments, including soup. Try a slice of our homemade apple cake and some vegetable cake! Or bring your own lunch to enjoy in our picnic area.
