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  • Seasonal local food recipe No.286 – Hugh’s Raw courgette and fennel with peanut dressing

    Posted on July 24th, 2015 Janet No comments

    This recipe is from my new book – River Cottage light and easy by Hugh Fearnley Whittingstall.  It can be dished up as a light lunch or starter on its own or as a partner with some protein such as lentils, chickpeas, chicken or fish for something more substantial.

    Serves 2, or 4 as a starterfennel-197-vegboxrecipes

    Preparation time: 15-20 minutes

    Ingredients
    For the dressing
    2 Tbs no sugar added peanut butter
    Finely grated zest of 1/2 lemon
    1 Tbs lemon juice
    1/2 tsp runny honey
    sea salt and freshly ground black pepper

    200g young small courgette
    1 large or 2 small fennel bulbs
    A little extra virgin rapeseed or olive oil
    1 Tbs sunflower or pumpkin seeds or a mix of the two (optional)
    A small handful of basil or mint leaves

    Method
    To make the dressing, put all the ingredients in a bowl, adding salt and pepper as needed, bearing in mind that the nut butter will add salt.  Add 2 tablespoons water and whisk until you have a thick mixture, smooth except for any chunks of nut.  It should be loose enough to fall off the spoon in thick ribbons – you can whisk in a little more cold water, if necessary, to reach this consistency.
    Top and tail the courgettes, then use a veg peeler to shave them lengthways into wafer-thin ribbons.  Put into a large bowl.  Trim the fennel, removing any tough and fibrous outer layers, saving a few of the fronds if there are any.  Slice the fennel, top to bottom, as thinly as you can, and add to the courgettes.  Trickle a little oil over the veg, sprinkle with salt and pepper and toss lightly.  Scatter the seeds, if using, over the veg and spoon on the dressing.  Finish with roughly torn basil or mint leaves and fennel fronds if you have them, then serve.

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  • Broad beans and fennel bulb in Camel CSA’s veg boxes

    Posted on July 24th, 2015 charlotte No comments

    AND the first of this season’s tomatoes!

    picking-broad-beans-camelcsa-220715In all our boxes this week:-
    *broad beans
    *French beans (yellow or purple) OR peas
    *fennel bulb
    *tomatoes
    *cucumber
    *courgettes (Mark Norman, Bodmin)
    *new potatoes (CSA / Mark)

    Standard boxes also have: –
    extra new potatoes
    *spring onions
    *basil
    *mixed salad bag

    * = grown to organic principles

    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these delicious dishes on our recipe page –
    Broad bean hummus
    Crushed broad bean bruschetta

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  • Seasonal local food recipe No. 285 – Nigel’s whitecurrant tart

    Posted on July 19th, 2015 Janet No comments

    Thanks to Charlotte for spotting this recipe.  We don’t have the quantity of whitecurrants in the veg boxes so you could either make a smaller tart or make up the amount with strawberries, which have a great affinity with whitecurrants.

    You will need to start this Nigel Slater recipe the day before you want to serve it. You will need a loose-bottomed tart tin about 22cm in diameter.

    Serves: 8P1050966

    Preparation and cooking time: 30-40 minutes

    Ingredients
    for the filling:

    500g fromage frais
    450g plain yogurt
    3 lightly heaped tbsp icing sugar
    the grated zest of a small orange
    450g white currants
    for the crust:
    75g butter
    300g lemon, orange or ginger biscuits
    icing sugar for dusting

    Method
    Mix the fromage frais and yogurt. Line a colander or sieve with muslin or a new J Cloth. Pour the mixture into the sieve, place the whole thing on a shallow dish and put it in the fridge. (You may well have to take a shelf out to fit it in.) Leave overnight.
    Melt the butter. Crush the biscuits to a coarse, open crumb then mix them with the melted butter. Tip them into the tart tin then smooth them in, pushing them into the corners with your fingers. Chill for 20 minutes.
    To make the filling, tip the strained cream cheese mixture out of the muslin into a bowl. Stir in the sugar and zest. Smooth the filling into the chilled tart crust. Pull the currants from their stalks and pile them on top of the tart filling. Dust generously with icing sugar and leave for a few minutes before slicing.

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  • A real beanfeast in Camel CSA’s veg boxes this week

    Posted on July 16th, 2015 charlotte No comments

    Our French beans are purple or yellow (not green). This enables our volunteer picking and packing team to spot them more easily and harvest them more quickly.

    Yellow-beans-camelcsa-270712In all our boxes this week:-
    *broad beans OR French beans
    *white currants
    *beetroot
    *mixed salad bag
    *cucumber
    *courgettes (Mark Norman, Bodmin)
    *new potatoes (CSA / Mark)

    broadbeans-camelcsa-060614Standard boxes also have: –
    extra new potatoes
    *spring onions
    *calabrese (CSA / Mark)
    *Swiss chard / kohlrabi
    *gooseberries

    * = grown to organic principles

    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these delicious dishes on our recipe page –
    Simple ways with broad beans     French beans with new potatoes

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  • Seasonal local food recipe No.284 – Hugh’s blackcurrant and orange salad with mint sugar

    Posted on July 10th, 2015 Janet No comments

    This recipe is taken from Hugh Fearnley-Whittingstall’s book Fruit every day!  I’ve had pineapple with mint sugar and it is delicious – oranges will be added to the shopping list!

    Serves: 4blackcurrants-camel csa

    Preparation time: 15-20 minutes

    Ingredients
    75g caster sugar
    about 20 mint leaves
    100g blackcurrants
    4 oranges

    Method
    Start by making the mint sugar.  Either put the sugar and mint into a food processor and blitz them together or, alternatively, finely chop the mint leaves then pound them together with the sugar using a pestle and mortar.  Either way you should end up with a crystalline green grainy mixture with a texture a little like damp green sand.  Set aside.

    Slice all the peel and pith away from the oranges.  Now, working over a bowl, slice out the orange segments, letting them drop into the bowl.  Arrange the orange segments over individual plates.  Scatter over the blackcurrants, finish with a generous sprinkling of the minty green sugar and serve.

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  • Blackcurrants in Camel CSA’s veg boxes

    Posted on July 10th, 2015 charlotte No comments

    blackcurrants-camel csaIn all our boxes this week:-
    *blackcurrants
    *
    gooseberries (Camel CSA / Mark Norman, Bodmin)
    *cucumbers (CSA / Mark)
    *courgettes (Mark)
    *new potatoes
    *spring onions
    calabrese (Growfair, St Columb)

    Standard boxes also have: –
    extra new potatoes
    *purple French beans
    *basil
    basil-harvesting-camel-csa-090813*beetroot

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit carefully.
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  • Seasonal local food recipe No.283 – Courgette and spinach tian

    Posted on July 3rd, 2015 Janet No comments

    I don’t know where the original recipe for this dish came from but it tastes good.  The quantities quoted are what I used tonight.  I served it with carrots though a salad would also be good.  It is also delicious cold.

    Serves 4P1050962

    Preparation time: 30 minutes
    Cooking time: 30 minutes

    Ingredients
    1 onion, finely chopped
    1 Tbs olive oil
    3 medium courgettes, chopped into small chunks
    200 g spinach, shredded
    50 g rice, cooked
    100g cheddar cheese, grated
    3 eggs, lightly beaten
    freshly ground black pepper
    3 Tbs grated parmesan cheese

    Method
    Heat the oil in a large pan and gently fry the onion.  Once the onion is starting to go translucent add the chopped courgette and cook until the courgette has softened.  Add the spinach and cook until wilted.  Remove the pan from the heat and add the rice, cheddar cheese, pepper and eggs.  Mix well before pouring into a greased, shallow oven proof dish.  Sprinkle the parmesan cheese over the top.  Bake in a preheated oven at 200°C/ Gas Mark 6 for 30 minutes or until the top is golden brown.

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  • Gooseberries in this week’s veg box share

    Posted on July 2nd, 2015 charlotte No comments

    We also have Cornish strawberries from Mitchell Fruit Garden and the first of the courgettes from Mark Norman’s smallholding on the outskirts of Bodmin.gooseberries-camel csa-170611

    In all our boxes this week:-
    *gooseberries (Camel CSA/Mark Norman, Bodmin)
    *mixed salad bag
    *green onions
    *spinach / Swiss chard
    *new potatoes (Mark Norman)
    *courgettes (Mark Norman)
    strawberries (Mitchell Fruit Garden)
    strawberries-camelcsa-090610
    Standard boxes also have: –
    extra new potatoes
    *peas OR French beans
    *carrots
    *cucumbers

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these delicious dishes on our recipe page –
    Gooseberry crumble cake
    My Mum’s gooseberry fool

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  • Seasonal local food recipe No. 282 – Radish and cucumber salad

    Posted on June 26th, 2015 Janet No comments

    Radish-and-cucumber-lThis simple recipe appeared in issue 29 of the FoodLover magazine which celebrates West Country food.

    Serves 4
    Cooking and preparation time: 15 minutes

    Ingredients
    1 1/2 tsp mustard seeds
    1 1/2 tsp fennel seeds
    1/2 cucumber
    20 radishes
    3 tbsp olive oil
    2 tsp red wine vinegar
    rock salt
    handful of rocket leaves

    Method
    Heat a small frying pan, add the oil then add the mustard and fennel seeds and cook for a few minutes until they become fragrant and start to pop but don’t burn.  Set aside to cool.

    Slice the cucumber and the radishes into thin disks and arrange on a platter.  Combine the cooled oil and seeds with the red wine vinegar and season with rock salt to taste.  Drizzle the dressing over the cucumber and radish and then scatter with the rocket.

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  • Radishes and spring onions in Camel CSA’s veg boxes

    Posted on June 25th, 2015 charlotte No comments

    The summer salad veg are ripening fast. Some of us also have the first of the cucumber crop this week, with plenty more to come.  Plenty!radishes-camelcsa-290515

    In all our boxes this week:-
    *radishes
    *spring onions
    *parsley
    *new potatoes (Mark Norman, Bodmin)
    *calabrese OR spinach (Mark Norman  / Camel CSA)
    *cauliflower (Mark)
    spring-onions-camelcsa*cabbage (Mark)

    Standard boxes also have: –
    extra new potatoes
    *kohlrabi (how to use it)
    *carrots
    *peas OR cucumber

    * = grown to organic principles.  All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit carefully.

    For nearly 300 vegetable recipe ideas go to this page on Camel CSA’s website.

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