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Broad bean glut over
Posted on July 17th, 2009 2 commentsCamel Community Supported Agriculture regrets to announce that the broad beans have gone over, so there are none in the latest veg share. You probably have mixed feelings about this. But remember to keep all those recipes for next year!
Some succulent baby carrots are included in the veg boxes this week. We did sort them out, but some of the tops are a little chewed. We think either rabbits or badgers are the culprits.There are surplus older peas available at the box distribution point for any members who would like to help themselves. They are rather starchy, but can be used in soups and casseroles.
The small £5 box contains: - 700g potatoes, 700g peas, baby carrots, two onions, Swiss chard, spring onion bunch, 100g salad bag, a few chive stems
The standard £8 box contains: – 1kg potatoes, 1kg peas, baby carrots, three onions, Swiss chard, spring onion bunch, 140g salad bag, bunch of chives, cabbage, cucumber
If you’d like to give feedback on box content, please click on the comments link at the top of this post. We really want to know what you think. Also tell us what you’ve done with the vegetables.
More and more Camel CSA members are signing up for a share in the harvest. We filled a total of 22 veg boxes this week, up from just 15 a fortnight ago.
Please remember to return your empty box when you collect your fresh one next Friday.
And don’t forget the Big Lunch on the site at 1 p.m. on Sunday! We look forward to seeing you there.
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Seasonal recipe No 3 – New potatoes baked in parchment
Posted on July 17th, 2009 2 commentsThis spectacular but easy dish can be found on the Riverford Organic Vegetables website
Preparation time: 5 minutes
Cooking time: 30 minutesServes: 4
Ingredients
Per person:
1 sheet baking parchment
5 small new potatoes
5 cloves of garlic unpeeled – wet garlic can also be used
small branch rosemary or several branches of thyme
1 tbsp virgin olive oil
salt & black pepperMethod
The idea for this came from Alice Waters at Chez Panisse.1. If the potatoes are large – cut in half, wash, but leaves skins on. Preheat oven to 200ºC (gas mark 6).
2. Fold the baking parchment in half to make a crease; open and lay potatoes on the lower half. Tuck in garlic and herbs. Pour olive oil over spuds and season with salt and pepper. Bring the rest of the paper down and roll lightly along the edges to form a pouch (a bit like pastry). Make sure that the package is sealed.
3. Bake for 30 minutes and serve immediately. The ‘pastry’ packages will “puff up”. The packages are best opened at the table.
Notes
I first tasted this delicious method of preparing the new potatoes in our veg boxes when visiting Riverford Organic Vegetables in Devon to tour the farm and to have lunch in its Field Kitchen. The resident chef, Jane Baxter, used to work at the River Cafe in London. It shows!If you have a way of cooking new potatoes you’d like to share, please let us have it. Click on the comments link at the top of this post and get writing…
Click here to see all the recipes that Camel CSA members have recommended so far.
