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  • More broad beans in Camel CSA’s weekly veg boxes

    Posted on May 28th, 2016 charlotte No comments

    Our early summer crops are starting to come on nicely. We have the last of the polytunnel-grown broad beans in the boxes this week along with the first of the podded peas for a lucky few.

    weighing-broad-beans-camelcsa-0516In all the boxes this week:-
    *broad beans
    *turnips
    Cornish asparagus (Lower Croan, Sladesbridge)
    rhubarb (Mitchell Fruit Garden)
    cauliflower (Growfair, Cornwall)
    potatoes (St Lawrence Farm, Bodmin)

    Standard boxes also have:-
    new potatoes (Restharrow Farm, Trebetherick)
    *mangetout OR podded peas
    *mixed salad leaves – assorted lettuce, rocket, baby chard
    broad-beans-scales-camelcsa-0516*radishes

    * = grown to organic principles

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

    Try these cauliflower dishes-with-a-difference on Camel CSA’s recipes page: –
    Cauliflower with saffron, pinenuts and raisins
    Roasted cauliflower gigli with pine nuts and currants

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  • Seasonal local food recipe No.325 – Hugh’s Fish-rizo with broad beans

    Posted on May 22nd, 2016 Janet No comments

    This is from Hugh Fearnley-Whittingstall’s River Cottage Light and Easy. It takes the classic seasonings of chorizo sausage and mingles them with fresh fish to create a gloriously red, richly-flavoured dish.

    Serves 4

    broad-beans-in-pod-camelcsaPreparation time: 40 minutes
    Cooking time: 7-8 minutes

    Ingredients
    700 g white fish fillets, such as pollack, coley, whiting or haddock skinned and boned
    1 Tbsp unsmoked paprika
    1 tsp sweet smoked paprika
    a small pinch of cayenne papper
    2 tsps fennel seeds
    2 garlic cloves, sliced
    2 tbsps rapeseed or sunflower oil, plus a little extra for cooking
    150 g cooked broad beans, skinned if they are large
    Juice of 1/2 lemon
    sea salt
    a little roughly shredded mint (optional)

    Method
    Check the fish for pin bones, prising out any you find with tweezers, then cut into roughly 2 cm chunks.  Put into a bowl with the spices, garlic and oil.  Add a pinch of salt.  Turn together and leave for half an hour in the fridge.

    Heat a large frying pan or wok over a medium-high heat.  Add a trickle more oil, then the fish, and cook, tossing often, for 4-5 minutes, until cooked through.  Stir in the broad beans and cook for another minute.  Squeeze over the lemon juice and remove from the heat.  Taste and add more salt if needed.

    Divide between bowls and serve, with some fresh mint sprinkled over if you like.  Serve with rice, flatbreads or potatoes if you want a heartier supper.

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  • Broad beans in Camel CSA’s veg boxes

    Posted on May 21st, 2016 charlotte No comments

    picking-broad-beans-camelcsa-220715In all the boxes this week:-
    *broad beans
    *sprouted mung beans
    *mixed salad leaves – assorted lettuce, rocket, baby chard
    Cornish asparagus (Lower Croan, Sladesbridge)
    Cornish strawberries (Mitchell Fruit Garden)
    potatoes (St Lawrence Farm, Bodmin)

    Standard boxes also have:-
    extra potatoes
    *chives/parsley bag
    *Swiss/rainbow chard
    *mangetout peas OR purple sprouting broccoli OR turnip bunch

    * = grown to organic principles

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

    Try these broad bean dishes on Camel CSA’s recipes page: –
    Simple ways with broad beans
    Broad bean and feta frittata

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  • Seasonal local food recipe No.324 – Hugh’s rhubarb and ginger cheesecake

    Posted on May 15th, 2016 Janet No comments

    This easy to make cheesecake is from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day.

    Preparation time: 30 minutes
    Cooking time: 25-45 minutes
    Chilling time: 4 hours

    Serves 8rhubarb-camelcsa-120512

    Ingredients
    For the rhubarb:
    400 g rhubarb, trimmed
    75 g caster sugar
    finely grated zest and juice of 1/2 orange
    For the biscuit base:
    85 g butter, melted, plus extra for greasing
    200 g ginger biscuits
    For the filling:
    400 g cream cheese
    3 balls preserved stem ginger, finely chopped plus 3 Tbsp syrup from the jar
    25 g caster sugar
    finely grated zest and juice of 1/2 orange
    200 ml double cream

    Method
    For the rhubarb, preheat the oven to 150°C/Gas Mark 2.  Cut the rhubarb into 4 cm lengths and place in a wide oven dish, ideally in one layer.  Sprinkle with the sugar, orange zest and juice.

    Cover the dish with foil and bake for 25-45 minutes (stirring carefully to turn the pieces over after the first 10 minutes), until tender and juicy (check the rhubarb after 25 minutes – and regularly thereafter – poking it with the tip of a small knife).

    Leave to cool completely, then drain off the juice (it’s delicious, so save to pour over ice cream or use in a drink or smoothie). Lightly butter a 20-23 cm springform cake tin, line the base with baking parchment and lightly butter the paper.

    To make the base, blitz the biscuits in a food processor (or bash in a bag with a rolling pin) until fairly fine.  Pour the melted butter through the feed tube, pulsing as you go, until the mix looks like wet sand.  (Or mix the butter with the bashed crumbs in a mixing bowl.)  Tip into the prepared tin and press in firmly with the bottom of a glass so you get an even layer.  Chill the base while you make the filling.

    For the filling, beat the cheese, ginger, ginger syrup, sugar, orange zest and juice together until well blended.  Add the cream and beat until the mixture thickens enough to hold its shape.  Spoon on to the biscuit base and spread into an even layer.

    Chill for 4 hours or overnight, until firm.  Run a thin knife around the edge of the cheesecake and release the side of the tin.  Serve with the cold baked rhubarb on top or on the side.

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  • Cornish asparagus and rhubarb in our veg boxes

    Posted on May 13th, 2016 charlotte No comments

    At last! Freshly-picked Cornish asparagus from Roger and Gill Derryman and rhubarb from Jeremy and Claudia Best are back in our boxes this week.

    cornish-asparagus-camelcsaIn all the veg boxes:-
    Cornish asparagus (Lower Croan, Sladesbridge)
    rhubarb (Mitchell Fruit Garden)
    *broad beans
    *turnip bunch
    *mixed salad leaves – assorted lettuce, rocket, baby chard
    potatoes (St Lawrence Farm, Bodmin)

    Standard boxes also have:-
    extra potatoes
    *purple sprouting broccoli
    *Swiss/rainbow chard
    cauliflower (Restharrow Farm, Trebetherick)

    * = grown to organic principles

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

    Try these asparagus dishes on Camel CSA’s recipes page: –
    Simply delicious Cornish asparagus
    Shaved asparagus and goat’s cheese salad Read the rest of this entry »

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  • Seasonal local food recipe No.323 – Frank’s Cornish seaweed noodles

    Posted on May 8th, 2016 Janet No comments

    My husband concocted this delicious meal last night from this week’s veg box contents when challenged with what to do with the sea spaghetti from The Cornish Seaweed Company.  He also used the bean sprouts in our boxes. Ingredients can be changed as you see fit!

    Serves 2

    mung-bean-sprouts-camelcsaPreparation time: 30 minutes
    Cooking time: 10 minutes

    Ingredients
    20g sea spaghetti
    1 onion, halved and thinly sliced
    thumb sized knob of ginger, peeled and matchsticked
    3 cloves garlic, finely chopped
    4 dried shitake mushrooms (or any fresh mushrooms as desired)
    bean sprouts
    150g buckwheat soba noodles (or any other noodles you fancy)
    1 heaped tsp chilli bean paste or sliced fresh chillies to taste
    1 Tbsp oil (sunflower or rapeseed)
    1 Tbsp soy sauce
    a dash of sesame oil
    juice of 1 lime

    Method
    Soak the sea spaghetti in cold water for 30 minutes, then drain.  If using dried mushrooms, soak in boiling water for 30 minutes, then drain and slice thinly.  Cook the noodles as instructed on the packet until al-dente and drain.

    Heat a wok or large frying pan, add the oil and stir-fry the onion for 2 minutes.  Add the ginger, garlic and beansprouts and stir-fry until the beansprouts start to soften.  Add the sea spaghetti, mushrooms, chilli paste, soy sauce and half the lime juice and stir-fry for 30 seconds or so. Add the noodles and stir-fry until everything is piping hot.

    Divide into two bowls.  Sprinkle some sesame oil and the remaining lime juice over each bowl and serve.

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  • Cornish seaweed in Camel CSA’s vegetable boxes

    Posted on May 7th, 2016 charlotte No comments
    We’ve all got a packet of sea spaghetti from The Cornish Seaweed Company in Falmouth in this week’s veg boxes. It’s organic of course! We like to be adventurous during the “hungry gap”.

    Happily last week’s shortage of fresh veg brought on by the sudden cold snap is now a distant memory. We’re enjoying the first of the early summer crops like Swiss and rainbow chard, broad beans and new-season turnips. We can also look forward over the next few weeks to rhubarb, beetroot, mangetout peas and carrots as well as Cornish asparagus.

    In all this week’s boxes:-
    van-sign-camelcsa-0216*sea spaghetti (The Cornish Seaweed Company)
    *Swiss and rainbow chard
    *bean sprouts
    *mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
    cauliflower (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (St Lawrence Farm, Bodmin)

    Standard boxes also have:-
    extra potatoes
    *purple sprouting broccoli OR broad beans
    *turnip bunch
    *parsley

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

    Try these seaweed dishes on The Cornish Seaweed Company’s recipes page: –
    Carrot and seaweed salad
    Chicken soup with sea spaghetti, spinach and dill

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  • Seasonal local food recipe No.322 – Jerusalem artichoke, hazelnut and goat’s cheese tart

    Posted on May 1st, 2016 Janet No comments

    My husband Frank found this recipe from Rosie Sykes’ The Kitchen Revolution on the Low Sizergh Barn website while looking for something new to do with the Jerusalem artichokes in our veg boxes this week.  Then, even better, he cooked it for tea last night!  If you are ever up in the Lake District, the shop and tearoom at Low Sizergh Barn are well worth a visit.

    jerusalem artichokes-camel csaServes 4

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

    Ingredients
    3 tbsp olive oil
    60g butter
    4 sprigs of thyme
    Zest and juice of half a lemon
    2 garlic cloves, peeled and crushed
    80g whole hazelnuts
    3 leeks, trimmed and finely sliced
    400g Jerusalem artichokes, sliced into pound coin-thick circles
    250g filo pastry
    60g soft goat’s cheese

    Method
    Add 2 tbsp of olive oil and all the butter to a small pan over a low heat. Add half the thyme, and all the lemon zest and garlic. Cover and warm gently. If any butter solids come to the top, skim them off. Set aside until needed.

    Preheat the oven to 200C/400F/gas mark 6. Toast the hazelnuts in the warming oven for a few minutes until light golden. While warm, wrap in a tea towel and rub them to remove the skins. Once cool, finely chop the nuts.

    Add the remaining oil to a pan over a medium heat. Add the leeks and thyme leaves stripped from the remaining stalks, cover and cook gently for about 10 minutes until soft. Turn the heat up, add the lemon juice and stir. Let the leeks become pretty dry, season to taste, take off the heat and set aside.  Meanwhile, boil the artichokes in salted water for around 3 minutes until soft. Strain and run under cold water.

    Brush a baking sheet with the infused oil mixture. Lay out one or two sheets of filo to create a 30cm square. Butter the pastry and scatter with a quarter of the hazelnuts, cover with another layer of filo and press down. Repeat to create three more layers on top of the first.  Cover the pastry base with soft leeks, then arrange the artichokes on top in overlapping rows.

    Season and brush with infused oil, crumble the goat’s cheese on top and cook in the oven for 20-25 minutes until the pastry is crisp and the cheese has melted nicely.

    Cut the tart into quarters. Serve with some bitter leaves dressed with orange.

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  • Last of the winter roots in Camel CSA’s weekly veg boxes

    Posted on May 1st, 2016 charlotte No comments

    Brrrrr! The sudden cold snap has knocked back our own spring crops. It’s been almost back to winter here in north Cornwall and our root-dominated veg box contents reflect this.

    In all the veg boxes this week:-
    *mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
    Jerusalem artichokes (Restharrow Farm, Trebetherick)
    swede-lifting-camelcsa-130112cauliflower (Restharrow)
    savoy cabbage (Total Produce, Cornwall)
    leeks (Total Produce)
    parsnips (Total Produce)
    *potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *radishes
    carrots (Total Produce)
    swede (Total Produce)

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

    Try these baked parsnip dishes on Camel CSA’s recipes page: –
    Parsnips baked with Cornish Yarg cheese
    Parmesan-baked parsnips

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  • Rainbow chard in our spring vegetable boxes

    Posted on April 21st, 2016 charlotte No comments

    In all the veg boxes this week:-
    Chard-camelcsa-231112*rainbow chard
    *mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
    *radishes
    *parsley
    leeks (Restharrow Farm, Trebetherick)
    Jerusalem artichokes (Restharrow)
    *potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *purple sprouting broccoli OR broad beans
    *spring onions
    beetroot (Restharrow)

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

    Try these chard dishes on Camel CSA’s recipes page: –
    Trouchia (chard omelette)
    Sag aloo  (Indian spiced chard with potato)

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