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  • Seasonal local food recipe No.376 – Creamy leek, potato and cheese gratin

    Posted on December 11th, 2017 charlotte No comments

    This easy and very satisfying vegetarian gratin, good at lunchtime, is adapted from two recipes in Delicious magazine – one for a pastry-encased pie, the other for a pastry-based tart.

    leeks-p-camel-csa-1115Serves: 4

    Preparation time: 15 minutes
    Cooking time: 30 minutes

    Ingredients
    400g leeks
    3 large potatoes, thinly sliced
    3 large eggs
    1 garlic clove, finely chopped
    2 tbsp creme fraiche
    1 tbsp grainy mustard
    100g Gruyere cheese (you could use Cheddar)
    Small bunch of chives or parsley, finely chopped

    Method
    Preheat the oven to 190C/fan 170C/Gas Mark 5. Meanwhile boil the potatoes for 3-4 minutes until beginning to soften. Drain and set aside. Clean the leeks, halve them lengthwise and chop into large pieces. Leave them whole if they’re small, slim ones. Steam or boil for three minutes, then drain and pat dry.

    Beat the eggs with the creme fraiche, cheese and garlic, then stir in the chives or parsley. Layer the potatoes in a greased gratin dish, arrange the leeks on top and pour over the egg mixture. Bake for 25 minutes until the filling has set and the top is golden.. Leave to rest for 10 minutes before serving.

  • Baby carrots in Camel CSA’s weekly veg boxes

    Posted on December 10th, 2017 charlotte No comments

    Another cold week in north Cornwall (but no snow). Lead grower Mark N got into the shelter of the polytunnel to harvest Parisian carrots.

    In all our vegetable boxes:-
    harvesting-parisian-carrots-camelcsa-071217*baby carrots
    squash ‘Crown Prince’ (Restharrow Farm, Trebetherick)
    Savoy cabbage (Restharrow)
    leeks (Restharrow)
    beetroot (Restharrow)
    onions (Restharrow)
    ‘Maris Peer’ potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    *chillies
    **frisee/curly green endive
    Jerusalem artichokes (Restharrow)

    * = grown to organic principles
    All produce cultivated by Camel CSA unless stated otherwise. Please wash all fruit and veg
     
    Try more than 350 delicious ways of serving vegetables on the recipes page on our website
  • Seasonal local food recipe No.375 – Spicy kale chips

    Posted on December 3rd, 2017 charlotte No comments

    Yay! Kale CHIPS! They’re fantastic, says Camel CSA chair Danny Barry. “Super easy and quick to make, lovely spices and really crispy…. They were so yummy I ate the whole baking tray of them in one go.”

    From Super Healthy Snacks and Treats by Jenna Zoe (via West Country FoodLover magazine).

    Serves 2-4

    Preparation time: 15 minutes
    Cooking time: 15 minutes

    Ingredients
    1 head of curly kale (about 50g)
    1 large tomato, quartered
    3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
    ½ tsp paprika
    ¼ tsp ground cumin
    pinch of sea salt
    ¼ tsp cayenne pepper
    freshly-ground black pepper

    Method
    Preheat the oven to 200C/Gas 6. Line a baking sheet wih foil. Tear small pieces of kale off the stems and place them in a colander. Wash and then dry them as completely as possible – ideally they should be completely dry. Place the dry pieces in a large bowl.

    Put the tomato quarters and sun-dried tomatoes in a food processor. Pulse until smooth. scraping down the sides of the bowl as you go. It won’t seem a lot of mixture, as the idea is just to flavour the kale rather than cover it in a thick sauce.

    Add the paprika, cumin and salt, then as much cayenne and black pepper as you like. Process the mixture again and then pour it into the bowl of kale. Using your hands, toss the kale so it is evenly coated in the masala mixture.

    Spread the kale pieces on to the prepared baking sheet and bake in the oven with the door slightly ajar for 14-16 minutes. You will know the kale is ready when it is totally crispy and thin.

  • Winter vegetables in this week’s boxes

    Posted on December 2nd, 2017 charlotte No comments

    Chilly weather! Fortunately Friday was sunny and dry for our volunteer picking and packing team, who wrapped up warm against the cold wind to harvest the kale.

    harvesting-kale-camelcsa-011217In all our weekly boxes:-
    kale (*Camel CSA / Restharrow Farm, Trebetherick)
    Brussels sprout stalk (Restharrow)
    cauliflower (Restharrow)
    leeks (Restharrow)
    swede (Restharrow)
    onions (Restharrow)
    ‘Maris Peer’ potatoes (Burlerrow Farm, St Mabyn)

    kale-harvesting-camelcsa-011217Standard boxes also have:-
    *green pepper (the last ones, sadly)
    beetroot (Restharrow)
    Jerusalem artichokes (Restharrow)

    * = grown to organic principles
    All produce cultivated by Camel CSA unless stated otherwise. Please wash all fruit and veg
     
    Try more than 350 delicious ways of serving vegetables on the recipes page on our website
  • Seasonal local food recipe No. 374 – Roasted baby Parisian carrots

    Posted on November 26th, 2017 charlotte No comments

    Ingredients
    about 30 Parisian carrots (depends on their size!)
    2 tablespoons of honey
    1 tablespoon of olive oil
    a few sprigs of thyme (or parsley)
    pepper and salt

    Method
    Pre-heat the oven to 180C. Scrub the carrots to get off all the dirt and remove both ends with a sharp knife. Place the cleaned carrots in a shallow oven dish, then season them and drizzle with the olive oil and honey. Rinse the thyme sprigs (or parsley) under running cold water and spread over the carrots.

    Roast them in the oven for about 20 minutes, depending on their size. They’re done when they’re slightly caramelized. They don’t have to be cooked a lot, it’s better if they have a little bite to them.

  • Crown Prince squash in our wonderful weekly veg boxes

    Posted on November 25th, 2017 charlotte No comments

    NO imports! Our boxes contain a selection of seasonal winter vegetables locally grown in north Cornwall.

    crown-prince-squash-camelcsa-241117In all the boxes this week:-
    *salad leaves – mixed winter lettuce, red mustard, mizuma, rocket, coriander
    *Parisian carrots
    *chillies
    *flat-leaved parsley
    leeks (Restharrow Farm, Trebetherick)
    squash ‘Crown Prince’ (Restharrow)
    potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

    rainbow-chard-landscape-camelcsa-241117Standard boxes also have:-
    extra potatoes
    *rainbow chard  or spinach
    *swede
    red cabbage (Restharrow)

    * = grown to organic principles
    Produce grown by Camel CSA unless otherwise indicated. Please ensure you wash all fruit and veg

    Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages

  • Seasonal local food recipe No.373 – Tagliatelle with cavolo nero, chickpeas and pecorino

    Posted on November 19th, 2017 charlotte No comments

    We’re so fortunate to have cavolo nero on our field and extra supplies available from our neighbours at Restharrow Farm, Trebetherick. This quick and easy supper dish comes from BBC Food.

    Ingredients
    large handful cavolo nero, or kale
    100ml olive oil
    2 lemons, zest only
    ½ lemon, juice only
    200g cooked chickpeas
    500g fresh tagliatelle pasta, or similar
    salt
    freshly ground black pepper
    100g pecorino or other hard cheese, finely grated

    Method

    Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.

    Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.

    Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.

    Serve the pasta in deep bowls with more cheese scattered over.

  • Winter staples in Camel CSA’s weekly vegetable boxes

    Posted on November 18th, 2017 charlotte No comments

    We’ve reached that time of year when some weeks a higher proportion of the veg in our weekly boxes is coming from other local growers in north Cornwall.

    We do have winter salad leaves and veg in our polytunnels as well as root veg and brassicas outside. But we can’t harvest them every Friday because growth slows down as temperatures drop and light levels fade.

    So we’re seeing the welcome return of winter staples like Jerusalem artichokes and cauliflower. If you’re stuck for ideas how to prepare and cook these thoroughly British veg, look for inspiration on the recipes page on our website.

    jerusalem artichokes-camel csaIn all the boxes this week:-
    cavolo nero (Restharrow Farm, Trebetherick)
    Brussels sprouts stalk (Restharrow)
    Jerusalem artichokes (Restharrow)
    cauliflower (Restharrow)
    beetroot (Restharrow)
    onions (Restharrow)
    potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *turnips
    *radishes
    *green pepper

    * = grown to organic principles
    Produce grown by Camel CSA unless otherwise indicated. Please ensure you wash all fruit and veg

    Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages 

  • Seasonal local food recipe No.372 – Pork stew with savoy cabbage and a smoked cheese crust

    Posted on November 12th, 2017 Janet No comments

    We had this tasty stew for tea on Friday, using the Savoy cabbage in this week’s veg boxes.  It’s from TV chef Tom Kerridge’s Dopamine Diet.  As I am not a fan of smoked food we used ordinary cheddar cheese for the crust.  It has a lovely liquor, delicious spooned over mashed potato.

    Serves 4-6

    Preparation time: 30 minutes
    Cooking time: 3 hours 30 minutes

    Ingredients
    vegetable oil
    1kg shoulder of pork, skin removed and cut into 3 cm cubes
    200g pancetta, diced
    2 onions, halved and sliced
    10 garlic cloves, grated
    2 chicken stock cubes
    200ml white wine
    2 tsp cracked black pepper
    A bunch of rosemary (about 6-8 sprigs), tied together with kitchen string
    400ml chicken stock
    3 tbsp medium-hot German mustard
    1 Savoy cabbage, cored and finely sliced
    2 x 70g packets of pork scratchings, packets bashed to coarsely crush
    6 tbsp dried onion flakes
    3 tbsp thyme leaves
    250g smoked cheese, grated
    sea salt and freshly ground black pepper

    Method
    Set a large, lidded heavy flameproof casserole over a medium heat.  Add a little oil and saute the pork in batches until golden brown.  Remove with a slotted spoon; drain on kitchen paper.

    Add the pancetta to the casserole and fry until it has rendered plenty of its fat and is lightly browned.  Reduce the heat slightly and add the onions and garlic.  Sweat gently, stirring occasionally for about 10-15 minutes until softened. Crumble in the stock cubes, then add the wine and cracked black pepper.  Bring to the boil and simmer until the liquor is reduced down to a rich glaze.

    Meanwhile, preheat the oven to 150°C/Gas mark 2.  Return the pork to the casserole, add the herb bundle and pour on the stock.  Bring to the boil, put the lid on and cook in the oven for 2 hours.

    Stir in the mustard and some salt and pepper.  Spread the sliced cabbage over the pork.  Cover and cook in the oven for a further 45 minutes. Remove the lid and return to the oven for a further 15-20 minutes to reduce the liquor.

    In a small bowl, mix the pork scratchings with the onion flakes and thyme leaves.  Scatter the cheese over the casserole, followed by the crunchy pork mixture.  Return to the oven for a further 25-30 minutes.  Leave to stand for 5 minutes before serving.

  • Parisian carrots in Camel CSA’s veg boxes from Cornwall

    Posted on November 10th, 2017 charlotte No comments

    We have bunches of small round carrots in this week’s standard vegetable boxes that are a 19th century heirloom. These miniature Parisian types don’t need peeling, have the most amazing flavour and crunchy texture and are highly sought after by gourmet restaurants. We’re growing the Paris Market Atlas variety from Moles Seeds in Colchester.

    Harvesting-Parisian-carrots-camelcsa-101117In all the boxes this week:-
    *pak choi or frisee/curly green endive
    *chillies
    *butternut or acorn squash or pumpkin
    savoy cabbage (Restharrow Farm,Trebetherick)
    Brussels sprouts stalk (Restharrow)
    Jerusalem artichokes (Restharrow)
    potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

    Parisian-carrots-camelcsa-101117Standard boxes also have:-
    extra potatoes
    *Parisian carrots
    *green pepper or cucumber
    *chard or spinach

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

    Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages