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  • Seasonal local food recipe No.244 – Hugh’s roasted tomato sauce

    Posted on September 28th, 2014 Janet No comments

    This is a brilliant way to use up a surplus of tomatoes.  Once made it can be frozen for later use as a pizza topping or with pasta.  It is from Hugh Fearnley-Whittingstall’s Veg every day.

    Makes about 500ml
    Cooking/preparation time: 1-1hour 15 minutestomatoes-camel csa 21-08-09

    Ingredients
    1.5-2 Kg ripe tomatoes, larger ones halved
    3 garlic cloves, finely chopped
    a few sprigs of thyme
    A couple of sprigs marjoram (optional)
    2 tbs rapeseed or olive oil
    sea salt and freshly ground black pepper

    Method
    Preheat the oven to 180°C/Gas mark 4.  Lay the tomatoes, cut side up if halved, on a baking tray.  Scatter over the garlic and herbs and trickle over the oil.  Season with salt and pepper.  Put the tomatoes in the oven for about an hour until the tomatoes are completely soft and pulpy and starting to crinkle and caramelise on top.  Leave to cool then tip them into a sieve and rub through with a wooden spoon.  Your tomato sauce is now ready to use.

     

     

     

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  • Leeks in our veg boxes

    Posted on September 27th, 2014 Janet No comments

    This week all Camel CSA’s boxes have:red-russian-kale-camelcsa
    *Tomatoes
    *Peppers/chillies
    *Kale
    *Leeks
    *Swiss chard
    Potatoes (Burlerrow)
    Calabrese (Restharrow)

    Standard boxes also contain:
    *Cucumbers
    *Salad bags
    *Beetroot

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

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  • Seasonal local food recipe No.243 – Frank’s tofu with broccoli

    Posted on September 21st, 2014 Janet No comments

    This recipe is inspired by Ken Hom but instead of deep frying the tofu, Frank just braises it at the end to heat it through. 

    Serves 2broccoli-camel CSA

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    Ingredients
    300 g broccoli
    300g firm tofu, cut into 1 inch pieces
    1 tbs olive oil
    1/2 tsp freshly ground black pepper
    2 tbs coarsely chopped garlic
    3 tbs thinly sliced shallots
    1 tbs Shaoxing rice wine or dry sherry
    1 tbs light soy sauce
    2 tbs dark soy sauce
    2 tsp sugar
    3 tbs water
    1 tbs sesame oil

    Method
    Separate the broccoli into small florets and peel and slice the stems.  Blanch the broccoli pieces in boiling water for three minutes and then immerse them in cold water before draining thoroughly.  Heat the olive oil in a wok, add the pepper, garlic and shallots and stir fry for 30 seconds.  Add the broccoli, rice wine, soy sauces and sugar and stir fry for 1 minute.  Now add the water, cover, reduce the heat and simmer for 5 minutes.  Add the tofu and heat through, stirring gently as the tofu is delicate and breaks up easily.  Add the sesame oil and serve at once.

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  • Flat leaf parsley and garlic in our veg boxes.

    Posted on September 20th, 2014 Janet No comments

    This week all Camel CSA’s boxes have:
    Potatoes (Burlerrow)
    *Tomatoes
    *Garlic
    *Onions
    *Chillies/peppers
    *Parsley
    *Red russian kale
    Calabrese (CSA/Restharrow)

    Standard boxes also contain;
    Extra potatoes
    *Cucumbers
    *Aubergines
    *Salad bag
    All veg grown by Camel CSA unless otherwise indicated
    * = grown to organic principles

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  • Seasonal local food recipe No.242 – Jamie’s smashed courgette paste

    Posted on September 13th, 2014 Janet No comments

    This is from Jamie Oliver’s The Return of the Naked Chef.  I use it as a pasta sauce but it can also be used as a spread on toasted bread or as a ravioli filling if mixed with ricotta cheese.

    Serves 6-8courgette-camel csa-260610

    Preparation time – 10 minutes
    Cooking time: 35-40 minutes

    Ingredients
    olive oil
    2 cloves garlic finely chopped
    1-2 small dried red chillies, crumbled
    6-8 small courgettes roughly sliced
    salt and freshly ground black pepper
    1 handful mint, chopped
    juice of 1 lemon

     

    Method
    Put a couple of lugs of olive oil in a hot pan and fry the garlic and chillies for a couple of minutes.  Throw in the courgettes and stir round to coat with the oil.  Turn the heat down to low and cover with a lid.  Give the pan a shake and a stir every 5 minutes for around 35 minutes, making sure the courgettes don’t catch on the bottom.  Cooking with the lid on will ensure a bit of moisture in the pan.  When the courgettes are really soft, with some chunky pieces and the rest almost pulped, remove from the heat and season to taste.  Add the mint and lemon juice and serve as required.  If using as a pasta sauce it is best to mix it with the cooked pasta before serving with grated parmesan cheese.

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  • Tenderstem broccoli in our veg boxes

    Posted on September 12th, 2014 charlotte No comments
    This week all Camel CSA’s boxes have:
    tenderstem-camelcsa-091009Tenderstem broccoli (Restharrow Farm, Trebetherick)
    *Tomatoes
    *Kale (curly or red Russian)
    *Green peppers or chillies
    *Basil
    Potatoes (Burlerrow Farm, St Mabyn)
    *Runner beans (Mark Norman, Bodmin)
    *Courgettes (Mark Norman)

    Standard boxes also contain:
    Extra potatoes
    cucumber-camelcsa-130809*Cucumbers
    *Aubergines
    *Salad bag
    All veg grown by Camel CSA unless otherwise indicated

    * = grown to organic principles

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  • Seasonal local food recipe No.241 – Moroccan aubergine, chickpea and red pepper salad

    Posted on September 7th, 2014 Janet No comments

    My husband made this delicious salad for tea yesterday.  Instead of red pepper we used the green peppers out of our veg box.

    Serves: 2-4purple-peppercamel-csa-270811
    Cooking and preparation time: 30 minutes

    Ingredients
    2 small or 1 large aubergine, sliced into 1cm (½in) rounds
    2 tbsps olive oil
    Salt and pepper
    1 red pepper, cut into quarters
    1 tin of chickpeas, drained and rinsed
    1 red onion, finely chopped
    2 tbsps parsley, chopped
    2 tbsps mint, finely chopped, plus 2 tbsps of small leaves for garnish
    For the dressing:
    1 tsp honey
    1 tsp cumin
    1 tsp cinnamon
    1 tsp paprika
    4 tbsps olive oil
    Juice of 1 lemon
    Salt and pepper

    Method
    Brush the aubergine slices with olive oil, season lightly then cook them on a very-hot ridged grill pan until nicely coloured on each side with char-grilled lines.  Do the same with the red pepper. Once these are cooked, allow them to cool. Whisk together the honey, cumin, cinnamon, paprika, olive oil, lemon juice and season with salt and pepper.  In a large bowl, combine the dressing with the chickpeas, chopped red onions, parsley and mint, then toss together to dress the salad.  Top the salad with the aubergine and pepper slices, garnish with a few mint leaves and serve.

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  • Basil, beetroot and peppers in our boxes this week

    Posted on September 4th, 2014 Janet No comments

    All boxes have basil, beetroot, peppers and aubergines this week.

    Small boxes have:-basil-camelcsa-190812
    *Tomatoes
    *Beetroot
    *Peppers
    *Aubergines
    *Kale
    *Basil
    *Onions
    Potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    Extra potatoes
    *French beans
    *Salad leaves
    *Courgettes (Mark Norman, Bodmin)

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

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  • Seasonal local food recipe No.240 – Delia’s oven roasted ratatouille

    Posted on August 29th, 2014 Janet No comments

    This is my favourite way of making ratatouille. Oven roasting the vegetables means they retain their shape and identity and take on a lovely toasted flavour.  You can vary the quantities of the vegetables to suit what you have available. If you are short of time you could miss out salting the aubergine and courgette,

    Serves 4aubergines-tomatoes-camelcsa-180714

    Preparation time: 1 hour 15 minutes
    Cooking time: 30-40 minutes

    Ingredients
    450g cherry tomatoes, skinned
    2 medium courgettes
    1 small aubergine
    1 small red pepper
    1 small yellow pepper
    1 medium onion
    2 cloves garlic, finely chopped
    3 tbs olive oil
    1 handful fresh basil leaves roughly torn
    salt and freshly ground black pepper

    Method
    Chop the aubergine and courgette into 2.5 cm dice, leaving the skin on.  Sprinkle with 1 dessertspoon salt, place in a colander and leave for an hour to let the bitter juices drain out.  Rinse thouroughly and dry the vegetables.  Chop the rest of the vegetables into 2.5 cm squares.  Place all the vegetables, garlic and basil in a roasting tin so that they form one layer, drizzle with the olive oil, stir to coat the vegetables all over  and season with salt and pepper.  Roast on the top shelf of a preheated oven Gas mark 7/ 220°C for 30-40 minutes or until the vegetables are roasted and tinged brown at the edges.  I served mine with a gougere.

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  • Get a look at the beautiful aubergines in our veg boxes

    Posted on August 29th, 2014 charlotte No comments

    All boxes have aubergines, and plums from Mark’s Dad’s garden this week. We’re back again for the winter with our main-crop potato supplier – James Mutton of Burlerrow Farm in St Mabyn.

    aubergines-camelcsa-020911Small boxes have:-
    Tomatoes
    Parsley
    Chard or spinach
    Aubergines
    Plums ‘Marjorie’ (Mark Norman, Bodmin)
    Runner beans (Mark Norman)

    Standard boxes also have: -
    Extra potatoes
    Cucumbers
    French beans
    Salad bag**
    Sweetcorn (Mark Norman)

    *
    = grown to organic principles
    ** = mixed lettuce, baby leaf beet

    All veg box contents grown by Camel CSA, unless otherwise indicated
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