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  • Seasonal local food recipe No.242 – Jamie’s smashed courgette paste

    Posted on September 13th, 2014 Janet No comments

    This is from Jamie Oliver’s The Return of the Naked Chef.  I use it as a pasta sauce but it can also be used as a spread on toasted bread or as a ravioli filling if mixed with ricotta cheese.

    Serves 6-8courgette-camel csa-260610

    Preparation time – 10 minutes
    Cooking time: 35-40 minutes

    olive oil
    2 cloves garlic finely chopped
    1-2 small dried red chillies, crumbled
    6-8 small courgettes roughly sliced
    salt and freshly ground black pepper
    1 handful mint, chopped
    juice of 1 lemon


    Put a couple of lugs of olive oil in a hot pan and fry the garlic and chillies for a couple of minutes.  Throw in the courgettes and stir round to coat with the oil.  Turn the heat down to low and cover with a lid.  Give the pan a shake and a stir every 5 minutes for around 35 minutes, making sure the courgettes don’t catch on the bottom.  Cooking with the lid on will ensure a bit of moisture in the pan.  When the courgettes are really soft, with some chunky pieces and the rest almost pulped, remove from the heat and season to taste.  Add the mint and lemon juice and serve as required.  If using as a pasta sauce it is best to mix it with the cooked pasta before serving with grated parmesan cheese.

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  • Tenderstem broccoli in our veg boxes

    Posted on September 12th, 2014 charlotte No comments
    This week all Camel CSA’s boxes have:
    tenderstem-camelcsa-091009Tenderstem broccoli (Restharrow Farm, Trebetherick)
    *Kale (curly or red Russian)
    *Green peppers or chillies
    Potatoes (Burlerrow Farm, St Mabyn)
    *Runner beans (Mark Norman, Bodmin)
    *Courgettes (Mark Norman)

    Standard boxes also contain:
    Extra potatoes
    *Salad bag
    All veg grown by Camel CSA unless otherwise indicated

    * = grown to organic principles

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  • Seasonal local food recipe No.241 – Moroccan aubergine, chickpea and red pepper salad

    Posted on September 7th, 2014 Janet No comments

    My husband made this delicious salad for tea yesterday.  Instead of red pepper we used the green peppers out of our veg box.

    Serves: 2-4purple-peppercamel-csa-270811
    Cooking and preparation time: 30 minutes

    2 small or 1 large aubergine, sliced into 1cm (½in) rounds
    2 tbsps olive oil
    Salt and pepper
    1 red pepper, cut into quarters
    1 tin of chickpeas, drained and rinsed
    1 red onion, finely chopped
    2 tbsps parsley, chopped
    2 tbsps mint, finely chopped, plus 2 tbsps of small leaves for garnish
    For the dressing:
    1 tsp honey
    1 tsp cumin
    1 tsp cinnamon
    1 tsp paprika
    4 tbsps olive oil
    Juice of 1 lemon
    Salt and pepper

    Brush the aubergine slices with olive oil, season lightly then cook them on a very-hot ridged grill pan until nicely coloured on each side with char-grilled lines.  Do the same with the red pepper. Once these are cooked, allow them to cool. Whisk together the honey, cumin, cinnamon, paprika, olive oil, lemon juice and season with salt and pepper.  In a large bowl, combine the dressing with the chickpeas, chopped red onions, parsley and mint, then toss together to dress the salad.  Top the salad with the aubergine and pepper slices, garnish with a few mint leaves and serve.

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  • Basil, beetroot and peppers in our boxes this week

    Posted on September 4th, 2014 Janet No comments

    All boxes have basil, beetroot, peppers and aubergines this week.

    Small boxes have:-basil-camelcsa-190812
    Potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    Extra potatoes
    *French beans
    *Salad leaves
    *Courgettes (Mark Norman, Bodmin)

    All veg grown by Camel CSA, unless otherwise indicated
    * = grown to organic principles

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  • Seasonal local food recipe No.240 – Delia’s oven roasted ratatouille

    Posted on August 29th, 2014 Janet No comments

    This is my favourite way of making ratatouille. Oven roasting the vegetables means they retain their shape and identity and take on a lovely toasted flavour.  You can vary the quantities of the vegetables to suit what you have available. If you are short of time you could miss out salting the aubergine and courgette,

    Serves 4aubergines-tomatoes-camelcsa-180714

    Preparation time: 1 hour 15 minutes
    Cooking time: 30-40 minutes

    450g cherry tomatoes, skinned
    2 medium courgettes
    1 small aubergine
    1 small red pepper
    1 small yellow pepper
    1 medium onion
    2 cloves garlic, finely chopped
    3 tbs olive oil
    1 handful fresh basil leaves roughly torn
    salt and freshly ground black pepper

    Chop the aubergine and courgette into 2.5 cm dice, leaving the skin on.  Sprinkle with 1 dessertspoon salt, place in a colander and leave for an hour to let the bitter juices drain out.  Rinse thouroughly and dry the vegetables.  Chop the rest of the vegetables into 2.5 cm squares.  Place all the vegetables, garlic and basil in a roasting tin so that they form one layer, drizzle with the olive oil, stir to coat the vegetables all over  and season with salt and pepper.  Roast on the top shelf of a preheated oven Gas mark 7/ 220°C for 30-40 minutes or until the vegetables are roasted and tinged brown at the edges.  I served mine with a gougere.

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  • Get a look at the beautiful aubergines in our veg boxes

    Posted on August 29th, 2014 charlotte No comments

    All boxes have aubergines, and plums from Mark’s Dad’s garden this week. We’re back again for the winter with our main-crop potato supplier – James Mutton of Burlerrow Farm in St Mabyn.

    aubergines-camelcsa-020911Small boxes have:-
    Chard or spinach
    Plums ‘Marjorie’ (Mark Norman, Bodmin)
    Runner beans (Mark Norman)

    Standard boxes also have: -
    Extra potatoes
    French beans
    Salad bag**
    Sweetcorn (Mark Norman)

    = grown to organic principles
    ** = mixed lettuce, baby leaf beet

    All veg box contents grown by Camel CSA, unless otherwise indicated
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  • Seasonal local food recipe No.239 – Swiss chard and onion tart

    Posted on August 24th, 2014 Janet No comments

    I made this for tea on Friday – it has to be said that swiss chard is not one of my husband’s favourite vegetables but after he had polished off a second helping he said I could make it again!  I cheated and used ready-made and ready rolled pastry!  It is from the Riverford Farm cook book.

    Serves: 4swiss chard-camel csa

    Preparation time: 45 minutes
    Cooking time: 15 minutes

    300g shortcrust pastry
    50g butter
    3 small onions, finely sliced
    leaves from 1 sprig of thyme
    300g swiss chard
    10 olives, chopped
    3-4 tbs creme fraiche
    1/2 tbs freshly grated parmesan cheese
    sea salt and freshly ground black pepper

    Roll out the pastry on a lightly floured surface and place on a baking sheet, prick with a fork in several places and chill for 15 minutes (it doesn’t need to be a uniform shape).  Place in a pre-heated oven 200°C/gas mark 6 and bake for 10-15 minutes, until golden brown.  Once the pastry is rolled out you can start to prepare the topping.  Heat the butter in a pan, add the onions and thyme and cook gently for about 10 minutes until soft but not coloured.  Meanwhile, separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate.  Add the stalks to a pan of boiling water and cook for 2-3 minutes, until tender.  Remove the stalks with a slotted spoon and set aside.  Add the leaves to the boiling water and blanch briefly.  drain well, refresh under a cold tap and then squeeze to remove as much water as possible.  ( I actually cooked the chard stalks with the onions and wilted the leaves in the microwave.)  Add the chard stalks and leaves to the onions and reheat gently.  Season to taste and mix well.  Spread the mixture over the pastry base and sprinkle with the chopped olives, parmesan and a few blobs of creme fraiche.  Bake in the oven 190°C/gasmark 5 for about 15 minutes, until lightly browned.

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  • French beans and sweetcorn in our boxes this week

    Posted on August 14th, 2014 charlotte No comments

    Another wonderful selection of  fresh, seasonal, summer vegetables. Like to have a share of the harvest? Details here

    yellow-french-beans-camelcsa-270712All boxes have: -
    * French beans
    * tomatoes
    * onions
    * parsley
    * sweetcorn (Mark Norman, Bodmin)
    * courgettes (Mark Norman, Bodmin
    potatoes (Restharrow Farm, Trebetherick)

    Standard boxes also have: -
    * extra potatoes
    * aubergines
    * beetroot
    * mixed lettuce bag

    All veg grown by Camel CSA, unless otherwise indicated
    * = grown to organic principles

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  • Seasonal local food recipe No.238 – Broad bean hummus

    Posted on August 2nd, 2014 charlotte No comments

    Another way to serve broad beans which is specially good if you’re on a nut-free diet. The beans replace the usual tahini in a hummus recipe. This comes from the Recipes without… series in Guardian Food & Drink.

    broad-beans-camelcsaServes: 4
    Cooking/preparation time: 15-20 minutes

    200g fresh broad beans, podded
    110g tin chickpeas
    50ml water
    30ml olive oil
    15ml lemon juice
    ¼ tsp ground cumin
    ¼ tsp salt

    Cook the beans. Drain and allow to cool, then pop them out of their skins.

    Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with flatbread.

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  • Fresh new beetroot in our vegetable boxes

    Posted on July 31st, 2014 charlotte No comments

    This week all boxes have: -
    freshly-picked-beetroot-camel csa 04-09-09beetroot (Camel CSA)
    tomatoes (Camel CSA)
    cucumbers (Camel CSA)
    parsley (Camel CSA)
    courgettes (Mark Norman, Bodmin)
    broad beans (Camel CSA/Mark Norman)
    potatoes (Mark Norman)

    Standard boxes also have:
    extra potatoes
    aubergines (Camel CSA)
    chard (Camel CSA)
    French beans (Camel CSA/Mark Norman)

    = grown to organic principles

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