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  • Seasonal local food recipe No.269 – Nigel’s baked eggs with taleggio and greens

    Posted on March 27th, 2015 Janet No comments

    Charlotte saw this recipe, looks nice and simple and can be made with the kale in this weeks boxes.  Nigel also recommends using steamed spinach instead of the kale or a goat’s or blue cheese.  Apparently the combination of spinach and blue cheese is particularly good.

    Serves 2untitleduntitledred-russian-kale-camelcsa

    Preparation time: 10 minutes
    Cooking time: 20 mins

    Ingredients
    125 g of mixed greens such as kale and cavalo nero
    6 eggs
    salt and pepper
    2 Tbs olive oil
    150 g taleggio cheese, torn or sliced
    3 Tbs pumpkin seeds, chopped

    Method
    Put a pan of water on to boil. Set the oven at 200C/gas mark 6. Wash and lightly shred 125g of mixed greens, such as kale and cavolo nero. Add the greens to the boiling water, leave for a minute, then immediately remove and refresh in a colander under cold, running water. Gently squeeze most of the water out of the greens and set aside. Beat six eggs in a large mixing bowl, then add the shredded greens and season generously with salt and pepper.  Warm 2 tbsp of olive oil in a nonstick ovenproof 22cm pan, then, as bubbles start to appear, pour in the egg and greens mixture.  Leave to cook over a moderate heat for two minutes. Tear or slice 150g of taleggio, or another soft, easily melting cheese, and place the pieces on the surface of the eggs and greens. Scatter over three tablespoons of chopped pumpkin seeds then bake in the preheated oven for 12 minutes until the eggs are lightly set and the cheese oozing.

     
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  • Lots of leafy green vegetables in our veg boxes this week

    Posted on March 27th, 2015 Janet No comments

    The days are getting longer and we have lots of leafy green vegetables in our veg boxes this week.

    In all the boxes this week:-swiss-chard-camel csa
    *Salad bags
    *Swiss chard
    *Red Russian kale
    Onions (Restharrow Farm, Trebetherick)
    Jerusalem artichokes (Restharrow)
    Purple sprouting broccoli (Restharrow)
    Potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *Cabbage
    Leeks (Restharrow)
    Beetroot (Restharrow)

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

    Please ensure you wash all vegetables carefully

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  • Seasonal local food recipe No.268 – Delia’s Tortilla

    Posted on March 22nd, 2015 Janet No comments

    A simple supper, served with a Camel CSA green salad – delicious! Delia recommends using a frying pan with a base measurement of 20 cm in diameter.

    Serves 2-3P1050625

    Preparation time: 10 minutes
    Cooking time: 40-45 minutes

    Ingredients
    5 large eggs
    1 medium onion (about 110g)
    300g small potatoes
    3 Tbs olive oil
    salt and freshly milled black pepper

    Method
    Peel the onion and cut in half before thinly slicing and separating into half moon shapes.  Peel the potatoes and slice into thin rounds.  Heat 2 Tbs of the oil in the frying pan and, when it is smoking hot, add the potatoes and onions.  Toss them around in the oil to get a good coating, then turn the heat down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender.  Shake the pan or turn them over from time to time as they are not supposed to brown very much but just gently stew in the oil.  Break the eggs into a large bowl and whisk them lightly with a fork and add some seasoning.  When the potatoes and onions are cooked quickly transfer them to the eggs in the bowl.  Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium.  Mix the potato and eggs thoroughly and pour the whole lot into the frying pan, turning the heat down to the lowest setting immediately.  Leave to cook slowly for 20-25 minutes uncovered.  Every now and then draw the edge in gently with a palette knife to give it a rounded edge.  When there is virtually no liquid egg left on the surface of the omelette, place a flat lid or plate over the pan, invert it and hopefully the omelette will turn out.  Put the pan back on the heat and use the palette knife to gently ease the omelette back into the pan.  Cook for about 2 minutes more, then leave to settle for a further 5 minutes.  If your omelette doesn’t turn out or you are not feeling brave I usually finish mine off under a hot grill until there is no liquid egg left. 

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  • Radishes in our veg boxes

    Posted on March 20th, 2015 Janet No comments

    Some of our veg today was picked under a partial eclipse of the sun, a first for the Camel CSA!

    In all the boxes this week: -radishes-janem-camelcsa-160314
    *radishes
    *spring greens
    *mixed salad bag
    cauliflower (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    onions (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *purple sprouting broccoli (CSA/Restharrow)
    *Swiss chard
    *parsley

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

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  • Seasonal local food recipe No.267 – Yotam’s Roasted whole cauliflower with creme fraiche

    Posted on March 13th, 2015 Janet No comments

    This recipe appeared in Yotam Ottolengi’s column in the Guardian recently and I have been waiting for a cauliflower to try it out.  Yotam recommends: keep all the leaves on the head of cauliflower for this: when roasted, they are deliciously crisp and tasty. The addition of a few chopped anchovies would be a flavoursome addition to the butter: you won’t need the salt if you do this.

    Serves: four as a starter.cauliflower-camel csa 21-08-09

    Preparation and cooking time: 2- 2 1/2 hours

    Ingredients
    1 large cauliflower with its leaves intact
    150g creme fraiche
    1 tbsp lemon juice
    70g unsalted butter, softened to room temperature
    3 tbsp olive oil
    Coarse sea salt

    Method
    Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed.  Fill a pan large enough to fit the cauliflower in salty water. Bring to a boil and carefully lower in the cauliflower exposed head down: don’t worry if the base sticks out a little. Bring back to a boil, cook for six minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool.  Heat the oven to 170C/335F/gas mark 3. Mix together the creme fraiche and lemon juice, and set aside in the fridge until required.  Mix the butter with the oil. Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white flower. Sprinkle over a teaspoon and a quarter of salt, and roast for an hour and a half to two hours, basting the cauliflower with the buttery juices five or six times during cooking. The cauliflower is done when it’s super-tender and a dark golden-brown, and the leaves are crisp and charred. Remove from the oven and serve with the lemony creme fraiche and a little extra salt for sprinkling on top alongside.   Serve this in the centre of the table, for people to share with drinks at the start of a meal. Break the cauliflower apart with your hands (let it cool down a little first), dip the individual florets and crisp green leaves into the creme fraiche sauce and sprinkle with salt. For those who prefer eating with a knife and fork on separate small plates, just cut the cauli into quarters and serve individually.

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  • Lots of leafy vegetables in our veg boxes this week

    Posted on March 12th, 2015 Janet No comments

    The days are getting longer and we have lots of leafy vegetables in the veg boxes this week.

    In the boxes this week:-mung-beans-sprouted-camelcsa
    *chard
    *salad bags
    *Red Russian kale
    *sprouted mung beans
    cauliflower (Restharrow Farm, Trebetherick)
    artichokes (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *purple sprouting broccoli
    *swede
    leeks (Restharrow)

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

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Jamie’s and Ami’s flavoured greens      Chinese style kale

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  • Seasonal local food recipe No.266 – Hugh’s Beetroot and raisin tea loaf

    Posted on March 7th, 2015 Janet No comments

    This recipe is from Hugh Fearnley-Whittingstalls book Veg every day.  The original recipe was for a pumkin and raisin loaf but he suggested using beetroot instead – I’m not sure about the colour!  The loaf itself is rich and sweet but also light as it doesn’t contain any butter or oil.

    Preparation time: 30 minsP1050623
    Cooking time: 1 hour

    Ingredients
    200g light muscovado sugar
    4 large eggs, separated
    200g finely grated beetroot
    finely grated zest and juice of 1 lemon
    100g raisins
    100g ground almonds
    200g self-raising flour
    a pinch of fine sea salt
    1 tsp ground cinnamon
    A generous grating of nutmeg

    Method
    Preheat the oven to 170°C/Gas mark 3.  Lightly grease a loaf tin, about 20 x 10 cm, and line with baking parchment.  Using an electric whisk, beat the sugar and egg yolks together for 2-3 minutes until pale and creamy.  Lightly stir in the grated beetroot, lemon zest and juice, raisins and ground almonds.  Sift the flour, salt and spices together over the mixture and then fold them in, using a metal spoon.  In a large clean bowl, beat the egg whites until they hold soft peaks.  Stir in a heaped tablespoon of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.  Tip the mixture into the prepared loaf tin and gently level the surface.  Bake for about one hour, or until a skewer inserted into the centre comes out clean.  Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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  • Plenty of spring veg in our boxes this week

    Posted on March 6th, 2015 Janet No comments

    Spring has almost sprung and we’ve got plenty of greens in the vegetable boxes.

     beetroot-camelcsaIn all the boxes this week: -
    *salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    *spring onions
    *leeklets
    curly kale (Restharrow Farm, Trebetherick)
    purple sprouting broccoli  (Restharrow)
    beetroot (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *Swiss chard
    *coriander
    Jerusalem artichokes (Restharrow)

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

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Beetroot seed cake     Chocolate beetroot cake

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  • Seasonal local food recipe No.265 – Yotam’s mustardy cauliflower cheese

    Posted on March 1st, 2015 Janet No comments

    A neat take on a classic. This recipe from Yotam Ottolenghi in The Guardian is recommended by CSA members Charlotte Barry and Alex and Jeremy Simmons.  The lentils are described as a really positive addition and cooking them from scratch will mean they are less mushy.  I’m looking forward to trying it tomorrow.

    Serves 4cauliflower-camel csa 21-08-09

    Preparation time: 30 minutes
    Cooking time: 12-14 minutes

    Ingredients
    50g puy lentils
    1 large cauliflower, separated into 4cm florets
    2 tbsp ghee
    2 banana shallots, peeled and diced fine
    1½ tsp cumin seeds
    1 tsp curry powder
    1 tsp mustard powder
    2 green chillis, deseeded and finely diced
    1 tsp black mustard seeds
    200ml double cream
    90g mature cheddar, grated
    15g parmesan, grated
    Salt
    15g panko breadcrumbs
    5g parsley, finely chopped

    Method
    Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry. Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.

    Melt the ghee in a round, 24cm ovenproof casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden. Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally.

    Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.

    In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.

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  • Fresh spring greens in Camel CSA’s veg boxes

    Posted on February 28th, 2015 charlotte No comments

    In all the boxes this week: -
    *spring greens
    spring-greens-camelcsa-020611*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    cauliflower (Restharrow Farm, Trebetherick)
    purple sprouting broccoli (Restharrow)
    onions (Restharrow)
    leeks (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: -
    extra potatoes
    *parsley
    *swede
    beetroot (Restharrow)

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

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Leeks with greens    Spring greens with lemon dressing

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