Canara Farm – November Update

Canara Farm – November Update

Late November at Canara Farm. The fields and tunnels look very different at Canara Farm this time of year. The rows of Organic Lizard Leaf are gone as the Heritage Tomatoes. While the fields are resting there are some exciting signs of growth inside of the tunnels. We have had a very good crop of Baby Beetroots. These are readily available and have been since early November and are much cheaper than the imported varieties. If you have any dishes on your menu using Canara Farm Beetroot please send us a picture so we can share your passion for food with fellow chefs throughout Cornwall and Devon. The tunnels have an abundance of large leaf spinach which is also available now. Beneath the leafy green tops we have bunches of rainbow carrots. For those chefs out there looking to add a touch of Cornish colour to their menu, our rainbow carrots should be available for the middle of December. The baby rainbow chard is starting to grow. These colourful stems are a couple of inches long and will be another colourful organic vegetable to add to Christmas menus. It is on schedule for first cut during the middle of December. We are very close to the first harvest of two varieties of Baby Radish. The first of these being the Breakfast Radish. These are cylindrical in shape and longer than a traditional radish. Breakfast Radish have a very mild spicy flavour. The large edible leafy green tops make these a very popular product. The second radish variety is the round black radish. This heritage variety has a nutty, mild...
Tropical Fruit Growing in Cornwall

Tropical Fruit Growing in Cornwall

Tropical Fruit Growing at Canara Farm. Pete is keeping a careful eye on a small batch of Kiwano as they approach ripeness. The Kiwano also known as a Horned Melon or Jelly Melon is native to the much warmer climates of Southern and Central Africa. The skin of these tropical fruits is orange with little horns and cannot be eaten. The flesh of the fruit is green and jelly like in texture with edible seeds. The Kiwano is most often eaten on its own, but also makes a great addition to salads or desserts. The taste is said to be a combination of melon, banana, cucumber and lime. Although the stock will be very limited we are very excited about the success of this fruit as we believe it to be the first instance of this tropical fruit being grown here in Cornwall. Currently available from Canara Farm we have bunches of baby beetroot and large leaf spinach. Over the next few weeks we can look forward to seeing new crops of Rainbow Radish, Baby White Turnip and Sweet Peppers (available with red or green flesh). We are confident that we will have Rainbow Chard and Rainbow Carrots available in time for Christmas. Remember to keep up to date with all new arrivals at Canara Farm follow us on Twitter and subscribe to our weekly email offers. Looking ahead to the New Year we are beginning to see growth on both the Carrassome Wight Garlic and the Eschallot Grise and hope to see some development in the “over winter” onion crops. We are continuing to advance the infrastructure of...
Sarah & Finns Artisan Cornish Relish’s

Sarah & Finns Artisan Cornish Relish’s

Introducing Sarah & Finns Cornish made Artisan Relish Born and raised in Cornwall, Sarah hand crafts every jar of relish using local ingredients in her beautiful kitchen overlooking the cliffs at Gwynver, near Lands End. For over fifteen years Sarah has been making small batches of relish without the use of artificial flavourings, colourings or preservatives and ensures the highest quality is maintained. Production is limited and therefore, highly sought after selling nationally. Sarah’s ethos is ‘quality not quantity’ which is why every batch of relish is made by Sarah herself with the help of her husband John and their son Finn. Sarah and Finn’s multi award-winning range was recently a featured product on BBC1 James Martins ‘Home Comforts’. The following range of Cornish made Artisan Relish is only £2.95 per jar. All flavours are available to buy individually. Cranberry Relish 300g This fruity relish is a Christmas favourite and production is in full swing leading up to the festive period. Of course, this relish can also be enjoyed at any other time of the year too. The tartness of the cranberries works well with the warmth of mixed spice, a zing of orange and sweetness from local apples. Ideal with roast turkey or chicken, cold meats and cheeses. Cider Apple Relish 300g ‘Taste of the West’ Gold Medal Winner! Made using the finest local cider apples to achieve the perfect balance of sweetness and acidity. This relish is seasoned with Cornish Sea Salt and has a warming hint of mixed spice. It goes perfectly with Sunday roast pork and is a great accompaniment to cheese. Sarah and Finns original chilli relish trio are all multiple medal...
Worlds Hottest Chili

Worlds Hottest Chili

Fear The Reaper – The Carolina Reaper aka The World’s Hottest Chili. Everyday we receive deliveries of the finest fresh produce from local farmers in Cornwall and suppliers around the world. With today’s delivery we received a supply of Carolina Reaper Chilis, which is officially recognised by the Guinness Book of World Records as the Worlds Hottest Chili . The Carolina Reaper has averages at 1,569,300 SHU (Scoville Heat Units) on the Scoville Heat scale, which is a measurement of spicy heat. To give an idea of just how hot the Carolina Reaper is see the below list for some of the other chilis that you may be familiar with: Bell Pepper has a SHU of 0 Jalapeno – 8000 SHU Habenero – 300,000 SHU Scotch Bonnet – 350,000 SHU Dorset Naga – 970,000 SHU Ghost – 1,000,000 SHU The Carolina Reaper has been Cultivated by Ed Currie of the PuckerButt Pepper Company based in Fort Mill, North Carolina, USA. Originally know as HP22BNH7, it is a crossbreed between the Ghost Pepper and the Red Habenero and was officially recognised by the Guinness World Record Team as the Worlds Hottest Chili in 2013. For those brave people out there, there is an opportunity to enter the record books by simply eating 3 of these peppers. The current record for eating these is 10.95 seconds, held by Jason McNabb since September 2014. Fellow Competitor Matt Gross described the sensation of eating these as “like a white hot ball of nickel implanted just above my stomach”. While we are not recommending that anybody actually tries this record, used sparingly the Reaper...