February 28, 2013
Everyone’s boxes will have:
* salad leaves – little gem, oakleaf, rocket, baby chard (Camel CSA)
* parsley (Camel CSA)
* parsnips (Camel CSA)
* leeklets (Camel CSA)
* chillies (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
sprouts (Growfair)
Standard boxes will also have extra potatoes plus:
* perpetual spinach (Camel CSA)
cauliflower (Growfair, Cornwall)
swede (Growfair, Cornwall)
* = grown to organic principles
February 24, 2013
Camel CSA’s professional growers are busy getting ready for our fifth spring growing season.
February 22, 2013
A recipe from Lucas Hollweg’s Good Things to Eat. Make sure the leeks are totally soft before you add the mussels, he advises.
Serves 4 as a first course, 2 as a main
Preparation: 20 minutes
Cookings: 15 minutes
Ingredients
4 rashers streaky bacon, sliced into 5mm strips
a couple of good knobs of butter
1 medium leek, white and pale green only, sliced
2 garlic cloves
2 bushy sprigs of thyme
125ml dry white wine or dry cider
1kg mussels, debearded and scrubbed
freshly ground black pepper
a handful of fresh tarragon leaves, chopped
5 tbsp double cream, if you like
Method
In a large saucepan, fry the bacon with a knob of butter for a minute or two, then add the remaining butter and turn the heat down to low. Stir in the leek, garlic and thyme, cover with a lid, and sweat gently for 5-6 minutes, or until softened but not brown.
Add the wine and mussels, season with pepper, then cover and turn up the heat. Give the pan a vigorous shake, then cook for 5 minutes, or until the mussels have opened. Throw away any that don’t.
Now you can
EITHER stir in the tarragon, then serve immediately, ladling the shells and juices into bowl
OR strain out the mussels with a slotted spoon and bubble the juices for a minute or two to thicken slightly, then add the cream and bubble for 1 minute more. Tip the mussels back in, along with the tarragon, and stir until everything is warmed through and coated in the sauce.
February 21, 2013
This week, everyone will have:
* kale (Camel CSA)
* sprouted mung beans (Camel CSA/Mark Norman)
potatoes (Burlerrow Farm, St Mabyn)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)
cauliflower (Growfair, Cornwall)
carrots (Growfair)
Standard boxes will have extra potatoes plus:
* purple sprouting broccoli (Camel CSA)
* salad bag (Camel CSA)
* parsnips (Camel CSA)
* = grown to organic principles
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.
