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  • Seasonal local food recipe No.344 – Frank’s fried rice

    Posted on December 4th, 2016 Janet No comments

    Frank conjured up this dish using the juicy pak choi in this week’s veg boxes, but it can be made with any combination of meat, vegetables or seafood.

    Serves 2

    Preparation time: 10 minutes (if you have left over cold, cooked rice)
    Cooking time: 10 minutes

    wp_20161202_19_29_55_pro-1Ingredients
    200 g rice, cooked and allowed to cool
    1-2 heads pak choi
    100 g pancetta or smoked bacon, shredded
    6 spring onions, sliced
    4 (or more) cloves garlic, finely chopped
    1 red chilli, finely chopped
    a handful frozen sweetcorn kernels
    2 eggs, beaten with a drizzle of sesame oil
    splash soy sauce
    splash cooking oil

    Method
    Heat a wok or large frying pan until smoking hot.  Add a splash of cooking oil, swirl to spread round the pan and add the eggs.  Swirl the eggs until you have a thin omelette then remove to a warm plate and shred.

    Add the pancetta or bacon to the pan and stir fry to release some fat, add the onions, garlic and chilli and continue stirring for a few seconds.  Add the pak choi and sweetcorn and stir fry until the pak choi wilts.

    Add the cold, cooked rice and continue stir frying over a high heat until the whole lot is piping hot.  Stir in the shredded egg and a splash of soy sauce to taste and serve.

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  • Pak choi in Camel CSA’s wonderful veg boxes

    Posted on December 4th, 2016 charlotte No comments

    We have a fantastic selection of vegetables despite this week’s unusually heavy frost in Cornwall.

    pakchoi-harvest-camelcsa-041216In all the boxes this week: –
    *pak choi
    *squash ‘Autumn Crown’
    *winter salad bag (mizuna, red/green mustard, green/red lettuce, baby chard/leaf beet)
    *turnips
    *onions
    *parsnips (Mark Norman, Bodmin)
    potatoes – red ‘Desiree’ (Restharrow Farm, Trebetherick)

    Standard boxes also have: –
    extra potatoes
    pakchoi-polytunnel-camelcsa-041216*baby leeks
    *curly parsley
    curly kale (Restharrow)

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

    Try these delicious dishes on the recipes page on our website:-
    Frank’s Shanghai rice (pak choi)
    Hugh’s squash stuffed with leeks

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  • Seasonal local food recipe No.343 – Carrot and swede

    Posted on November 27th, 2016 Janet No comments

    This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.swede-camel csa 1.10.09

    Serves 4

    Preparation time: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    300 g peeled, chopped carrot
    300 g peeled, chopped swede
    30 g butter
    freshly ground black pepper

    Method
    Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender.  Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed.  Season with freshly ground pepper to taste and serve.

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  • Seasonal local food recipe No.342 – Braised squash with chickpeas and harissa

    Posted on November 20th, 2016 Janet No comments

    Don’t be put off by the rather long list of ingredients, the result is very tasty.  I was a bit dubious about the dried apricots and was pleased to be proved wrong.  I have given you Frank, my husband’s, version of Yotam Ottolenghi’s original recipe.  We didn’t have preserved lemon skin so Frank substituted grated lemon zest and the juice of half a lemon.

    Serves 4p1070889

    Preparation time: 15 minutes
    Cooking time: 45 minutes

    Ingredients
    2 Tbsp olive oil
    2-3 banana shallots, peeled and chopped
    1 garlic clove, peeled and thinly sliced
    1 tsp ground cumin
    4 whole cardamom pods, crushed to release the seeds, pods discarded
    salt and black pepper
    2 1/2 Tbsp harissa paste
    1/2 tsp rose water
    500 ml vegetable stock
    1 large butternut squash, peeled and cut into 4 cm dice
    400 g tinned, cooked chickpeas, drained and rinsed
    7 dried apricots, thinly sliced
    20 g preserved lemon skin, roughly chopped
    10 g coriander leaves, roughly chopped
    150 g Greek yoghurt

    Method
    In a large saute pan for which you have a lid, heat the oil on a medium-high flame.  Add the shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelised, then stir in the garlic, spices, half a teaspoon of salt and plenty of pepper, and fry for 2 minutes longer.

    Add the harissa, rose water and stock, bring to a boil, then add the chickpeas, apricots and lemon and leave to simmer for 20 minutes. Add the squash and simmer until the squash is tender, adding a little more water if necessary.  Sprinkle with the coriander and serve with some yoghurt alongside.

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  • Winter salad leaves in Camel CSA’s weekly veg boxes

    Posted on November 19th, 2016 charlotte No comments

    We all have a big bag of freshly-picked oriental and other winter salad leaves grown in our polytunnels. All our veg are harvested the same day the boxes go out. You can’t get any fresher than that!

    In all the boxes this week: –
    *winter salad bag (mizuna, red/green mustard, green/red lettuce, baby chard/leaf beet)
    *squash – lucky dip!
    winter-salad-leaves-camelcsa-181116*bunch of carrots
    *turnips
    leeks (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes – white Wilja or red Desiree (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *kohlrabi
    *garlic
    *kale – Red Russian

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

    Try these delicious leek dishes on the recipes page on our website:-
    A risotto of leeks and pancetta
    Leek and smoked cheddar tart

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  • Seasonal local food recipe No.341 – Radicchio and red wine risotto

    Posted on November 13th, 2016 Janet No comments

    Bridget, one of our professional growers, found this recipe on the Riverford Organic Farmers website.  I served it garnished with parsley, the bright green contrasting well with the red of the dish – delicious.

    Serves 4

    p1070886Preparation time: 10 minutes
    Cooking time: 35 minutes

    Ingredients
    1 Tbsp olive oil
    50 g butter
    1 onion, finely chopped
    1 garlic clove, finely chopped
    1/2 large or 1 small radicchio, finely sliced
    400g risotto rice
    300ml red wine
    1 1/2 – 2 litres veg or chicken stock
    3 Tbsp Parmesan or Pecorino cheese, grated
    Pepper

    Method
    Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft.  Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).

    When cooked, the rice should be tender but firm in the centre. Mix in the cheese. Season with black pepper to taste.

    Try these delicious ways with radicchio on our recipes page:-
    Radicchio and lemon pasta
    Radicchio, pear, blue cheese + walnut salad 

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  • Radicchio and acorn squash Camel CSA’s veg boxes

    Posted on November 12th, 2016 charlotte No comments

    harvesting-radicchio-camelcsa-111116In all the boxes this week: –
    *radicchio
    *acorn squash ‘Honey Bear’
    *beetroot bunch
    *onions
    *kale ‘Black Tuscan’
    *Swiss chard
    potatoes (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *coriander
    acorn-squash-camelcsa-111116*cabbage
    *sprouting broccoli (Camel CSA / Restharrow)

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

    Try these ways with radicchio on the recipes page on our website:
    Radicchio and lemon pasta
    Radicchio, pear, blue cheese + walnut salad 

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  • Seasonal local food recipe No.340 – Sweet potato and cauliflower curry

    Posted on November 6th, 2016 Janet No comments

    This recipe was recommended by Ann Smith who worked alongside Mark and Bridget, our professional growers, earlier this year.  Ann says you could substitute pumpkin or squash for sweet potato.

    Serves 4

    Preparation time 10-15 minutes
    Cooking time: 30 minutescauliflower-camelcsa-160312

    Ingredients
    Oil
    1 onion, chopped
    2-3 garlic cloves, crushed
    2 tablespoons medium curry powder
    4 teaspoons plain flour
    350g sweet potato, cubed
    350g cauliflower florets
    850ml vegetable stock
    100g green beans, trimmed
    1 teaspoon garam masala

    Method
    Fry onion until soft, add garlic, curry powder and flour. Cook for 1 minute.  Add sweet potatoes, cauliflower and stock. Bring to boil, simmer for 10-15 minutes (until sweet potatoes are almost tender). Add beans and garam masala. Cook for 3 minutes.

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  • Winter salad leaves in our weekly boxes

    Posted on November 4th, 2016 charlotte No comments

    We’ve got a brilliant selection of winter and oriental salad leaves to look forward to over the next few months. They take a lot of picking though!

    In all the boxes this week: –
    *winter salad leaves – mizuna, red mustard, rocket, green/red salad bowl lettuce, baby chard/leaf beet
    *turnips
    picking-winter-salad-leaves-camelcsa-041116*chillies
    *parsley
    *parsnips (Mark Norman, Bodmin)
    cauliflower (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *carrots
    *swede
    *Swiss/rainbow chard

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

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  • Celery in our Cornish weekly vegetable boxes

    Posted on October 30th, 2016 charlotte No comments

    celery-camelcsaIn all the boxes: –
    *celery
    *squash – Uchiki Kuri
    *onions
    *garlic
    cavelo nero – black Tuscan kale (Camel CSA / Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *swede
    leeks (Restharrow)
    Swiss chard (Restharrow)

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

    Try these celery dishes on the recipes page on our website:
    Delia’s celery soup with blue cheese
    Millet and vegetable gratinée

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