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  • Seasonal local food recipe No.252 – Jamie’s creamy butternut squash

    Posted on November 23rd, 2014 Janet No comments

    This dish can be served as a main dish or as a side with roast meat.

    Serves 4imagesCAI1KJGB

    Preparation time: 15 minutes
    Cooking time: 40 minutes

    Ingredients
    1 medium butternut squash, peeled
    1 heaped tsp coriander seeds, smashed
    1-2 dried red chillies, crumbled
    6 sprigs fresh thyme, leaves picked
    sea salt and freshly ground black pepper
    olive oil
    250 ml single cream
    1/2 a nutmeg, grated
    a wineglass of Chardonnay
    2 handfuls of freshly grated parmesan cheese

    Method
    Preheat the oven to 200°C/Gas mark 6.  Cut the butternut squash in half lengthways, remove the seeds, then cut into 1 inch slices and toss in a bowl with the smashed coriander seeds, chilli, thyme leaves, salt and pepper and a good glug of olive oil to coat everything.  Mix around then place the squash slices tightly in a roasting tray or earthenware dish, standing up on their sides.  Take a piece of greaseproof paper slightly larger than the roasting tray, dampen it under the tap and scrunch it up then drape it over the squash, tucking in at the sides.  Place the tray in the oven for about 30 minutes or until the squash starts to soften.  While the squash is cooking mix together the grated nutmeg, cream, wine, half the parmesan, salt and pepper.  Take the butternut squash out of the oven, remove the greaseproof paper, pour over the creamy sauce and sprinkle with the rest of the parmesan.  Place with the squash back in the oven for another 10 minutes until golden, bubbling and delicious.

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  • Butternut squash in Camel CSA’s veg boxes

    Posted on November 20th, 2014 charlotte No comments

    All this week’s boxes have: -
    butternut-squash-harvest-camelcsa-071114*butternut squash (see recipe ideas below)
    *carrots
    *beetroot
    *parsley
    leeks (Restharrow Farm, Trebetherick)
    *cabbage (CSA/Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *turnips (CSA) or kohlrabi (Restharrow)
    *chillies
    *calabrese

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

    This week’s recommended recipes from our website archive:
    Stuffed squash
    Squash and sage risotto

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  • Seasonal local food recipe No.251 – Paprika and chilli kale chips

    Posted on November 16th, 2014 Janet No comments

    I was recommended to try making kale chips by a CSA member.  I found this recipe from Australia on the internet and my husband made them last night.  We ate them as a starter with a glass of chilled white wine and they were soon gone!

    kale -chips-camelcsaServes 2-4

    Preparation time: 10 mins
    Cooking time: 12-15 mins

    Ingredients

    Method
    Preheat oven to 180°C/Gas Mark 5. Line 2 large baking trays with baking paper.  Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl.  Add kale leaves and toss to coat in oil mixture.

    Spread kale out in a single layer on prepared trays.  Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

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  • Tender leeks in Camel CSA’s veg boxes

    Posted on November 14th, 2014 charlotte No comments

    leeks-trimmed-camelcsa-221010All boxes have:
    *leeks
    *chillies
    *kale
    *Swiss chard
    cauliflower (Restharrow Farm, Trebetherick)
    bunched carrots (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *garlic
    *calabrese or broccoli tenderstem
    *mixed salad bag (lettuce, baby beet leaves, golden mustard, rocket)

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

    Try these delicious recipes for early season leeks from our website archive: -
    Leek and smoked cheddar tart     A risotto of leeks and pancetta
     
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  • Seasonal local food recipe No.250 – Wok-fried Brussels sprouts with ginger

    Posted on November 7th, 2014 Janet No comments

    This is for those of you who don’t like plain boiled sprouts!  The Riverford Farm cookbook suggests serving with rice.

    Serves 4sprout stalk-caml csa

    Preparation time: 20 minutes
    Cooking time: 7 minutes

    Ingredients
    3 tbs sunflower oil
    2 shallots or 1 onion, finely chopped
    2 cloves garlic, finely chopped
    1 chilli, finely chopped
    600g Brussels sprouts, finely shredded
    4cm piece of fresh ginger, cut into very fine strips
    4 cm piece of crystallised stem ginger, cut into very fine strips
    sea salt and freshly ground black pepper

    Method
    Heat the oil in a wok, add the shallots or onion, plus the garlic and chilli and fry quickly for about 2 minutes, without browning.  Add the shredded sprouts and the fresh and crystallised ginger.  Cook stirring constantly for two minutes.  Add 3 tbs water, cover and steam for 3 minutes.  Season to taste and serve.

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  • Juicy bunched carrots in Camel CSA’s veg boxes

    Posted on November 6th, 2014 charlotte No comments
    esthers-carrots-camelcsaAll boxes have:
    *carrots
    *onions
    *red Russian kale
    *flat parsley
    cauliflower (Restharrow Farm, Trebetherick)
    loose Brussels sprouts (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *radicchio
    *calabrese
    beetroot (Restharrow)

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

    Try these delicious carrot recipes from our website archive: -
    Spicy Moroccan carrot salad   Great Ormond Street carrot cake

     

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  • Seasonal local food recipe No.249 – Nigel’s leek and taleggio tart

    Posted on November 2nd, 2014 Janet No comments

    I made this delicious tart for tea; it was easy to make as I used ready rolled puff pastry.  If you can’t get taleggio you can use fontina or Camembert.LT Tart 3

    Serves: 2

    Preparation time: 40 minutes
    Cooking time: 15-20 minutes

    Ingredients
    3 medium leeks, sliced
    50 g butter
    200 g puff pastry
    120 g Taleggio cheese
    1 tsp fresh thyme leaves

    Method


    Melt the butter in a shallow pan and add the sliced leeks.  Cook the leeks slowly intil they are soft but not browned, this can take up to 30 minutes.  Roll out the pastry until no thicker than a 10 p coin and place on a floured baking sheet.  Score a border 2 cm from each edge and prick with a fork.  Tip the leeks on to the pastry, pushing them almost, but not quite, to the border.  Brush the rim with some of the leek butter.  Slice the cheese thinly, then break it up into small pieces, tucking it in amongst the leeks.  Scatter over the thyme.  Bake in the oven at 220°C/Gas Mark 7 for 15-20 minutes until the pastry is golden and puffed and the leeks are browning.

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  • Beetroot and spring onions in our veg boxes

    Posted on October 31st, 2014 charlotte No comments
    We’ve got new crops of beetroot and spring onions from the polytunnels in our boxes this week. Have you carved the pumpkins in last week’s boxes ahead of Halloween? There weren’t any to be had for love or money in nearby Wadebridge today!
    All boxes have:
    freshly-picked-beetroot-camel csa 04-09-09*beetroot (see recipe ideas below)
    *spring onions
    *kale
    *leeks
    *chillies
    *parsnips (Mark Norman, Bodmin)

    Standard boxes also have:
    Extra potatoes
    *salad bag (rocket, mixed lettuce, golden mustard)
    *carrots
    *cauliflower (Restharrow Farm, Trebetherick)

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

     

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  • Seasonal local food recipe No.248 – Mauritian pumpkin curry

    Posted on October 27th, 2014 Janet No comments

    The Guardian Cook supplement had the 10 best pumpkin recipes this weekend.  I am going to try this delicious-sounding curry from Ivor Peters at urbanrajah.com.

    Serves 4 10 best Mauritian Pumpkin Curry
    Preparation and cooking time: 40-45 minutes

    Ingredients
    3 tbsp vegetable oil
    1 onion
    2 garlic cloves, grated
    3cm of fresh ginger, grated
    2 green finger chillies, sliced lengthways
    1kg pumpkin, diced
    ½ tsp salt
    A dash of sugar
    200ml water
    1 tsp ground coriander
    12 fresh curry leaves
    2 sprigs thyme

    Method
    In a large, lidded pan, heat the oil over a medium heat, fry the onion until blonde, tip in the garlic, ginger and chillies until they sizzle a little, browning at the edges.

    Add the pumpkin chunks, season with salt, a touch of sugar and add the water. Cover and cook for 15 minutes until the pumpkin flesh has yielded.

    Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.

    Eat with rice or a flatbread such as faratha or chapatti.

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  • Pumpkins in our veg boxes this week

    Posted on October 25th, 2014 Janet No comments

    This week all Camel CSAs boxes have: Pumpkin
    *Pumpkins
    *Swiss chard
    *Carrots
    *Radishes
    *Raddichio
    *Onions (Mark Norman, Bodmin)
    Potatoes (Burlerrow)

    Standard boxes also have:
    *Tomatoes
    *Mixed salad leaves
    *Celery (Mark Norman, Bodmin)
    Extra potatoes

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

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