February 15, 2013
This week our boxes will all have:
* onions (Camel CSA)
* parsnips (Camel CSA)
* chillies (Camel CSA)
* salad bags (Camel CSA/Mark Norman)
potatoes (Burlerrow Farm, St Mabyn)
carrots (Growfair)
sprouts (Growfair)
Standard boxes will have extra potatoes plus:
* savoy cabbage (Camel CSA)
leeks (Growfair)
cauliflower (Growfair)
* = grown to organic principles
February 10, 2013
Great news if you live in north Cornwall – we can now deliver a weekly veg box to your doorstep.
Expert grower Mark Norman is delivering the boxes – a choice of standard or small – in his van every Friday afternoon to homes and workplaces.
You can join the veg box scheme if you live within a 10-mile radius of our site at St Kew Highway, near Wadebridge.
We grow much of the fresh seasonal box contents ourselves, using organic farming principles. Other local growers supply us with an extended range of vegetables to give the boxes all-year-round variety.
A small box (feeds 1-2) costs £8.15. The standard box (feeds 3-4) is £11.50.
You get a £2 discount if you pick up the box yourself from our vegetable-growing plot. We have a lease on two acres of land behind St Kew Harvest Farm Shop.
Camel Community Supported Agriculture is a community interest company, so any profits are ploughed back into the project. Volunteers work with paid growers to produce, pick and pack the vegetables.
If you’re interested in a one-month trial or want to sign up for a regular weekly or fortnightly vegetable box please ring Cath Simmons on 01208 812685 or email her cath@camel-csa.org.uk
February 7, 2013
Our boxes this week will all have:
* onions (Camel CSA)
* parsnips (Camel CSA)
* parsley (Camel CSA)
* salad bag (Camel CSA)
* jerusalem artichokes (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
cauliflower (Growfair, Cornwall)
Standard boxes will also have extra potatoes plus:
* swede (Camel CSA)
leeks (Growfair)
tundra cabbage (Growfair)
* = grown to organic principles
February 1, 2013
Yotam Ottolenghi’s recipe incorporates sweet spices, fresh herbs and a lemony kick. Serve with other Middle Eastern salads, or just to accompany fried fish. You could serve it warm as well as cold, with a pilaf.
Serves 4
Preparation and cooking 30 mins + cooling time
Ingredients
1kg carrots
80ml olive oil, plus extra to finish
1 medium onion, finely chopped
1 tsp caster sugar
3 garlic cloves crushed
2 medium green chillies, finely chopped
1 spring onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon skin
40g chopped coriander, plus extra to garnish
120ml Greek yoghurt, chilled
salt
Method
Peel the carrots and cut them, depending on their size, into cylinders or semi-circles 1cm thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain and leave to dry out.
Heat the oil in a large pan and saute the onion for 12 minutes on a medium heat until soft and slightly brown. Add the cooked carrots to the onions, followed by all the remaining ingredients, apart from the fresh coriander and the yoghurt. Remove from the heat. Season liberally with salt, stir well and leave to cool.
Before serving, stir in the coriander, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yoghurt, a drizzle of oil and garnished with the extra coriander.
January 31, 2013
More freshly-picked sprouting broccoli from our own plot for all the boxes. Standard boxes have beansprouts lovingly cultivated in expert grower Mark Norman’s linen cupboard!
Everyone’s box will contain:
* purple sprouting broccoli (Camel CSA)
* chillies (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
cauliflower (Growfair, Cornwall)
leeks (Growfair, Cornwall)
carrots (Growfair)
cabbage (Growfair, Cornwall)
Standard boxes will have extra potatoes plus:
* sprouting mung beans (Mark Norman/Camel CSA)
* spring onions (Camel CSA)
loose sprouts (Growfair)
* = grown to organic principles
January 25, 2013
The winning ‘remedy’ recipe in a recent Guardian ‘Cook’ supplement was this quick and easy dal – ‘spicy enough to cut through a cold, and healthy enough to feel medicinal’. Recipe and photo by Helen Best-Shaw, fussfreeflavours.com
Preparation and cooking 40 minutes
Serves 2
1 tbsp vegetable oil
1 small onion, finely chopped
1 tsp curry powder
1 tsp cumin seeds
1 tsp nigella seeds
100g red lentils
250ml vegetable stock
juice of a lemon
1 large handful of kale, shredded
salt and black peppeer
Method
Fry the onion in the oil for a couple of minutes until softened, then add the spices and the lentils. Fry for a few minutes until the spices are fragrant.
Add the stock, simmer over a low heat, stirring from time to time for about half an hour, until the lentils are soft but still holding their shape. Add more stock if needed – you want them to be quite soupy.
Add the lemon juice, stir in the kale and cook for a few more minutes until it is wilted. Season to taste.
January 24, 2013
In this week’s boxes, everyone will be getting:
* onions (Camel CSA)
* beetroot bunches (Camel CSA)
* red Russian kale (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
cauliflower (Growfair, Cornwall)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)
Standard boxes will have extra potatoes plus:
* purple sprouting broccoli (Camel CSA)
* salad (Camel CSA)
* jerusalem artichokes (Camel CSA)
* = grown to organic principles
January 18, 2013
Hugh Fearnley-Whittingstall’s Northumbrian take on the delicious combination of potatoes, onions and cheese. He suggests serving it with a crisp green salad, and some simply cooked pulses.
Serves 6 as a side dish
Preparation 20 minutes
Cooking 40 minutes
Ingredients
50g butter
2 onions, thinly sliced
500g fairly firm-fleshed maincrop potatoes
80g mature cheddar cheese
sea salt, freshly ground black pepper
Method
Heat the oven to 190C/375F/gas mark 5. Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden. Meanwhile, peel the potatoes and slice them very thinly (use a mandoline or the slicing side of a box cheese grater).
Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved cheese over the top and season. Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot.
Recipe and photograph from The Guardian
January 17, 2013
Everyone will have:
* onions (Camel CSA)
* parsley (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
savoy cabbage (Growfair, Cornwall)
leeks (Growfair, Cornwall)
cauliflower (Growfair, Cornwall)
swede (Growfair, Cornwall)
Standard boxes wil have extra potatoes plus:
* purple sprouting broccoli (Camel CSA)
* salad or swiss chard (Camel CSA)
beetroot bunch (Growfair, Cornwall)
* = grown to organic principles
January 11, 2013
Much loved by customers at Yotam Ottolenghi’s restaurant, this can be made with calabrese or purple sprouting broccoli. For extra oomph, add four chopped anchovy fillets to the chilli and garlic when cooking them in the oil.
Serves 2-4
Preparation and cooking 15-20 minutes
Ingredients
2 heads broccoli or about 500g sprouting broccoli
115ml olive oil
4 garlic cloves, thinly sliced
2 mild red chillies, thinly sliced
coarse sea salt and black pepper
toasted flaked almonds or very thin slices of lemon (with skin) to garnish (optional)
Method
Prepare the broccoli by separating it into florets or cut the sprouting broccoli into small pieces if necessary. Bring a large pan of water to the boil. Throw in the broccoli and blanch for 2 minutes only. With a large slotted spoon, transfer the broccoli to a bowl full of ice-cold water. Drain in a colander and allow to dry completely. It must not be wet at all. In a mixing bowl, toss the broccoli with 45ml of the oil and a generous amount of salt and pepper.
Place a ridged riddle pan over a high heat and leave it there for at least 5 minutes, until it is extremely hot. Depending on the size of your pan, grill the broccoli in several batches. The florets mustn’t be cramped. Turn them around as they grill so they get char marks all over. Transfer to a heatproof bowl and continue with another batch.
While grilling the broccoli, place the rest of the oil in a small saucepan with the garlic and chillies. Cook over a medium heat until the garlic just begins to turn golden brown. Be careful not to let them burn – they will keep on cooking even when off the heat. Pour the oil, garlic and chilli over the hot broccoli and toss together well. Taste and adjust the seasoning.
Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving if you like.
Photo and recipe from Ottolenghi: The Cookbook
