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  • Seasonal local food recipe No.312 – Nigel’s sausage meatballs with leek tagliatelle

    Posted on February 7th, 2016 Janet No comments

    This recipe is taken from a recent Observer magazine in the midweek dinner series.  I changed the quantities slightly as I find Nigel Slater often uses too much cream for my tastes, missed out the dill as I didn’t have any and cut down on the amount of sausage.  Still tasted good though!

    Serves 2P1060892

    Preparation time: 15 minutes
    Cooking time: 25 minutes

    Ingredients
    6 butchers sausages
    1-2 tsp dried chilli flakes
    2 heaped tsp chopped fresh dill
    1-2 leeks, sliced into 1 cm discs
    2 Tbsp olive oil
    150 g tagliatelle
    100 ml double cream
    salt and pepper
    a handful of chopped fresh parsley

    Method
    Remove the sausage meat from the skins, place in a mixing bowl and mix with the chilli flakes and dill.  Divide the mixture into small balls (I aim to get 4 balls from each sausage) and flatten slightly.  Warm the olive oil in a shallow pan.  Brown the balls on both sides then leave over a low heat, covered, until cooked right through – about 4-5 minutes.  Remove the balls from the pan, then add the leeks and let them cook in the pan juices for 7-8 minutes until soft and tender.  Meanwhile, bring a large pan of salted water to the boil, cook the tagliatelle until tender, then drain.  Stir the cream into the leeks, season with salt, pepper and parsley then add the drained pasta to the leeks.  Return the sausage balls to the pan and let everything bubble for a minute or so, then serve.

    http://www.theguardian.com/lifeandstyle/2016/jan/19/nigel-slater-sausage-meatballs-leek-tagliatelle-recipe

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  • Fresh coriander and onions in our Cornish veg boxes

    Posted on February 6th, 2016 charlotte No comments

    The mild, very wet weather in Cornwall continues to set challenges for vegetable growers everywhere as crops mature earlier than normal, causing potential shortages later on.

    Fortunately our partnership with other growers like our own Mark Norman in Bodmin, Restharrow Farm at Trebetherick and Burlerrow Farm at St Mabyn means we can continue to fill the boxes while maintaining plenty of variety. And we do have veg coming on in the polytunnels plus plenty of onions in store!

    green-coriander-bridget-camelcsa-060116In our veg boxes this week: –
    *onions
    *kale – cavelo nero
    cauliflower (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    red cabbage (Restharrow)
    beetroot (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *pak choi
    onion-trimming-camelcsa-060116*green coriander
    carrots (Restharrow)

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

    Try these red cabbage dishes on Camel CSA’s recipes page:-
    Braised red cabbage with apples
    Henrietta’s winter salad

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  • Seasonal local food recipe No. 311- Squash and lentil soup with coriander and smoked paprika

    Posted on January 30th, 2016 Janet 1 comment

    Bridget Gould, one of our professional growers, has recommended this recipe from Felicity Cloake in The Guardian.  Looks like Sunday lunch is sorted in our household!

    Serves 4

    squash - crown prince - croppedPreparation time: 15 minutes
    Cooking time: 45 minutes

    Ingredients
    800g peeled and seeded pumpkin or squash
    2 carrots, about 200g, peeled
    4 Tbsp extra-virgin olive oil
    1 onion, thinly sliced
    1 1/2 tsp smoked paprika
    400g tin of plum tomatoes
    100g red lentils
    small bunch of coriander

    Method
    Heat the oven to 200°C/gas mark 6.  Cut the squash and carrots into chunks about 4 cm square and toss with a little oil.  Spread out on a baking sheet and cook for about 30 minutes until tender and very slightly charred.

    Meanwhile, heat 2 tablespoons of oil in a large saucepan over a medium-low heat and cook the onion until soft, golden and beginning to caramelise.  Stir in half a teaspoon of paprika and cook for another minute or so, then tip in the tomatoes and mash up.  Stir in the lentils and about a litre of water and bring to the boil, then turn down the heat and simmer for about 20 minutes, until the lentils are soft.

    Add the roasted vegetables to the pan and take off the heat.  Whisk together the remaining teaspoon of paprika with the remaining tablespoon of oil and a pinch of salt.  Puree the soup and season to taste, adding a little more water if you prefer it thinner.  Roughly chop the coriander.  Divide between bowls and drizzle over the paprika oil.  Top with coriander and serve.

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  • Plenty of roots but less mud in our veg boxes

    Posted on January 22nd, 2016 charlotte No comments

    No more Cornish rain and less mud! At least for a little while. Our volunteer picking and packing team has been blessed with two consecutive dry, sunny Fridays to harvest and weigh out the vegetables.

    picking-kale-camelcsa-150116In all our veg boxes this week: –
    *turnips
    *onions
    *Jerusalem artichokes (Mark Norman, Bodmin)
    cauliflower (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    cabbage (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    packing-shed-camelcsa-15011Standard boxes also have:-
    extra potatoes
    *kale – Red Russian
    *purple sprouting broccoli
    parsnips (Restharrow)

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

    Try these delicious Jerusalem artichoke dishes on Camel CSA’s recipe page:-
    Palestine soup
    Casserole of artichokes and pork

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  • Seasonal local food recipe No.310 – Cauliflower and rice casserole

    Posted on January 17th, 2016 Janet No comments

    I sometimes like to serve cauliflower cheese with rice – I think this goes back to a college refectory which sold inedible jacket potatoes but there was always rice to accompany the daily curry!  This recipe seems to combine the cauliflower cheese and the rice in one dish.  It is taken from Paola Gavin’s classic Italian Vegetarian Cookery.

    Serves 4-6cauliflower-camelcsa-160312

    Preparation time: 40  minutes
    Cooking time: 20-25 minutes

    Ingredients
    1 medium cauliflower
    1 Tbsp olive oil
    1 small onion, finely chopped
    1 tsp parsley, finely chopped
    175 g long grain rice
    450 ml boiling stock or water
    1/2 tsp salt
    25 g butter
    40 g freshly grated Parmesan cheese
    350 ml bechamel sauce (made with 30 g butter, 25 g flour, 300 ml hot milk, salt, pepper and freshly grated nutmeg)
    40 g grated Gruyere cheese

    Method
    Cut away the stem of the cauliflower and break the curd into florets.  Steam for 10 minutes or until tender.

    Heat the olive oil in a small saucepan and cook the onion and parsley over a moderate heat for 3 minutes.  Stir in the rice and cook for one minute, so each grain is coated with oil.  Add the boiling stock or water and salt, cover and simmer for 8-10 minutes until the rice is tender but still firm. Remove from the heat and stir in the butter and 25 g of the grated Parmesan cheese. 

    Prepare the bechamel sauce, remove from the heat and stir in the Gruyere cheese. 

    Spread a layer of rice in the bottom of a well-buttered shallow baking dish.  Spoon a little of the cheese sauce over the rice.  Cover with a layer of cauliflower.  Repeat the layers, ending with the cheese sauce.  Sprinkle the top with the remaining grated Parmesan cheese and bake in a preheated oven at 190°C/Gas mark 5 for 20-25 minutes or until the top is golden.

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  • Healthy and nutritious kale in Camel CSA’s veg boxes

    Posted on January 15th, 2016 charlotte No comments
    In all the veg boxes this week: –
    kale-picking-camelcsa-0415*kale – red Russian OR curly
    *onions
    *carrots
    cabbage – red OR green
    leeks (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

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

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

    Try these Indian-inspired kale dishes on Camel CSA’s recipe page: –
    Kale and chickpea curry
    Dahl with kale

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  • Seasonal local food recipe No.309 – Pasta and potatoes

    Posted on January 10th, 2016 Janet No comments

    This soup sounds just right for the cold weather that is being predicted to arrive this week.  This recipe is from Rachel Roddy’s Kitchen Sink Tales column in this week’s Guardian Cook supplement.

    She says: “One thing I will stress the importance of is the extra virgin olive oil, with its grassy scent and seductive mix of butteriness and bitterness. It really is the fragrant foundation of this dish … treat it as a key ingredient.”
    potatoes-camelcsa
    Serves 4

    Preparation time: 10 minutes
    Cooking time: 30-40 minutes

    Ingredients
    1 onion, diced
    1 stick celery, diced
    1 carrot, diced
    a sprig of rosemary or 2 bay leaves
    onions-camelcsa600g potatoes, peeled and cut into chunks
    6 tbsp extra virgin olive oil
    1.4 litres water or light stock
    170g pasta (quadrucci, pastina, farfalle or broken spaghetti)
    salt and black pepper
    Pecorino or parmesan, grated

    Method
    Warm the olive oil in a heavy-based saucepan over a medium-low heat.  Fry the onion, celery and carrot, along with a pinch of salt, until soft and translucent.  Add the rosemary of bay leaves and the potatoes, stirring so each chunk is coated with oil and fry for a couple more minutes.

    Add the water or stock and another small pinch of salt, bring to a lively simmer, then reduce to a gentle simmer for 15 minutes or until the potato is very soft – you can break it up slightly with the back of a wooden spoon.  Add the pasta, raise the heat slightly and cook for another 10 minutes, or until the pasta is cooked, stirring and adding a little more water if it looks too thick.

    Taste for salt (remembering you are probably going to add salty cheese) and grind over some black pepper.  Serve with some grated pecorino or parmesan stirred in, or simply a streak of olive oil.

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  • Locally-grown winter veg in Camel CSA’s weekly boxes

    Posted on January 10th, 2016 charlotte No comments

    In all our veg boxes this week: –
    *kale – red Russian or curly
    cauliflower-camelcsa-210809*onions
    *parsley
    parsnips (Restharrow Farm, Trebetherick)
    leeks (Restharrow)
    cauliflower (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad leaves
    *broccoli OR Swiss chard
    *turnips

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

    Try these delicious cauliflower dishes on Camel CSA’s recipe page:-
    Cauliflower cheese soup
    Yotam’s mustardy cauliflower cheese

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  • Seasonal local food recipe No.308 – Jamie’s roasted chicken breast with creamy butternut squash and chilli

    Posted on January 3rd, 2016 Janet No comments

    This simple one-person meal from Cook by Jamie Oliver could easily be scaled up to feed more people.  The recipe calls for butternut squash but I’m going to use the uchiki kuri squash in my veg box instead.

    Serves 1chillies-camelcsa-290912

    Preparation time: 15 minutes
    Cooking time: 25-35 minutes

    Ingredients
    1 chicken breast with skin on
    1/4 medium butternut squash
    1/2 fresh red chilli
    leaves from a couple of sprigs of fresh marjoram or oregano
    sea salt and freshly ground black pepper
    a little double cream
    freshly grated nutmeg
    a little olive oil

    Method
    Preheat the oven to 200°C/Gas mark 6.

    Put the chicken breast, with its skin left on, in a bowl.  Deseed and slice up 1/2 a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano, a pinch of sea salt and some freshly ground black pepper. Toss together then place the chicken breast and flavourings from the bowl into a snug fitting baking dish. 

    Cut a medium butternut squash into quarters.  Remove the seeds and slice one quarter of the squash as finely as you can.  Snugly fit the squash slices around the chicken and carefully pour a little double cream around the squash (not on the chicken).

    Season with freshly grated nutmeg and salt and pepper, then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes, until the chicken is golden brown.

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  • Uchiki kuri squash in our New Year veg boxes

    Posted on January 3rd, 2016 charlotte No comments

    The veg site at St Kew is full of slippery mud and standing water as a result of all the rain. At least it stayed dry for a couple of hours while the picking and packing team got the boxes ready. Many thanks to Anne, Bridget, Charlotte, Janet, Kay, Mark N, Mike, Petra, Tracey and Trish plus Connor, Ethan and Max.

    muddy-max-camelcsa-311215Some of the veg are a bit wet and muddy too (like the rest of us!) but we’ve done our best in very tricky conditions. Happy New Year to all.

    In all this week’s veg boxes: –
    *squash – uchiki kuri
    *carrots
    *kale – black Tuscan
    *onions
    *parsnips (Mark Norman, Bodmin)
    leeks (Mark)
    potatoes (Burlerrow Farm, St Mabyn)

    uchiki-kuri-squash-camelcsa-1015Standard boxes also have:-
    extra potatoes
    *carrots
    *sprouting broccoli
    *Brussels sprouts or sprout tops

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

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