Apart from that, we’re relying on new season salad leaves, beetroot and turnip grown in our polytunnels. Also more freshly-picked Cornish asparagus and bean sprouts from our expert grower Mark Norman.

All the boxes will have: -
new potatoes (Growfair)
Cornish asparagus (Lower Croan, Sladesbridge)
* beetroot bunch (Camel CSA)
* turnip bunches (Camel CSA)
* salad bag (Camel CSA)
* sprouted mung beans (Mark Norman)

Standard boxes will have: -
extra new potatoes (Growfair)
strawberries (Growfair)
* Swiss chard (Camel CSA)
* homemade Camel CSA pickle – sweet apple and ginger, runner bean or sweet cucumber

Serves: 6
Preparation and cooking time: 50 minutes

Ingredients
2 lb (900g) rhubarb
4 oz (110g) golden caster sugar
1 rounded teaspoon grated fresh root ginger
For the crumble:
4 oz (110g) whole almonds, skin on
3 oz (75g) chilled butter, cut into small dice
6 oz (175g) self-raising flour, sifted
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
4 oz (110g) demerara sugar

To serve: custard or pouring cream

Method
Pre-heat the oven to gas mark 6, 400°F (200°C). You will also need either an oval ovenproof baking dish measuring 7½ x 11 inches (19 x 28 cm) and 1¾ inches (4.5 cm) deep, or a round ovenproof baking dish with a diameter of 9½ inches (24 cm) and 1¾ inches (4.5 cm) deep.

Begin by preparing the rhubarb. First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on one side.

Now make the crumble, which couldn’t be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs. Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.

If you don’t have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar.

 Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream.

Although we planted our own rhubarb earlier this year, it isn’t ready to pick yet. And we’ve no need to grow our own asparagus as there’s plenty being produced just down the road from us.

Everyone will have: -
new potatoes ‘Rocket’ (Growfair)
cauliflower (Growfair)
rhubarb (Growfair)
Cornish asparagus (Lower Croan, Sladesbridge)
* parsley (Camel CSA)

Standard boxes will have:
extra  potatoes
* radishes (Camel CSA)
* Swiss chard (Camel CSA)

* = grown to organic principles

And we’re proud of the fact that the total food miles = barely 2!

Roger and Gill Derryman of Cornish Asparagus have produced some recipe ideas for their customers. This is the simplest one.

Serves 2

Preparation time: 5 minutes
Cooking time: 12 minutes

Ingredients
A bunch (approx 250g) of Cornish asparagus
1 tbsp olive oil
110g chorizo, sliced
2 eggs
Handful of chives, chopped

Preheat the oven to 210C. Put the Cornish asparagus into a roasting dish, add the olive oil and place in the oven for 10-12 minutes.

In a dry hot frying pan add the slices of chorizo. Cook on both sides for two minutes until the paprika oil oozes out of the slices. Remove from the pan and reserve the paprika oil.

Meanwhile place a pan of boiling water on the hob and bring to a fast rolling boil. When you have three minutes to go before serving, crack two eggs into the boiling water and immediately lower the heat to low-medium for two minutes. Then turn the heat off completely.

Remove the Cornish asparagus from the oven and place on a serving dish, sprinkle over the hot chorizo slices and add the poached eggs. Finally drizzle over the paprika oil from the frying pan and finish with the chives.

Simple recipes for fresh Cornish asparagus

Everyone will have:
asparagus (Lower Croan, Sladesbridge)
new potatoes (GrowFair Cornwall)
* leeks (St Kew Harvest)
* carrots (Camel CSA)
* swiss chard (Camel CSA)

Standard boxes will have extra potatoes plus:
* salad bag
cauliflower (GrowFair Cornwall)
* parsley or parsnips (Camel CSA)

* = grown to organic principles

Serves 6

Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients
knob of butter
1 large onion , finely chopped
1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
1 potato , peeled and cut into chunks
700ml vegetable stock (from a cube is fine)
400ml milk
100g mature cheddar , diced

Method
Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning.

Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.

Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

You can make it ahead up to two days in advance, cool, cover and leave in the fridge until needed, or freeze for up to one month.

Standard boxes will have extra new potatoes plus:
* rhubarb (Mark Norman)
* parsnips (Camel CSA)
* radishes (Camel CSA)
* sprouted mung beans (Mark Norman)

* = grown to organic principles

Instead, we have plenty of mixed lettuce, baby chard, radishes, bright red and yellow leaf beet, spring onions and salad rocket in the polytunnel to look forward to.

Our three expert growers have also been busy preparing growing beds and planting outside over the past week. As the last of the previous season’s onion harvest went into the veg boxes, the last of this year’s onion sets went into the ground.

Already planted are shallots, parsnips, beetroot, broad beans, turnips, cabbage, spring onions, radishes, perpetual spinach, garlic and calabrese. Next job on the list is to sow a bed of peas.

It’s recommended by Bridget Gould, one of Camel CSA’s three expert growers, and comes from Bringing Italy Home by Ursula Ferrigno.

Any spring greens will do. Bridget says: “I have also used black kale to make this delicious dish and will be trying it with turnip tops when they’re available!”

Serves 4

Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
675g mixed greens (spinach, Swiss chard, purple sprouting broccoli, endive)
2 tbsp olive oil
2 garlic cloves, peeled and crushed
1-2 small hot chillies, deseeded and finely chopped
extra virgin olive oil

Method
Trim and thoroughly wash the leaves and vegetables.

Fill a large pan with three litres of water and bring to the boil. Add salt to taste. Stir in the greens and boil for three to five minutes, or until just tender. Drain and refresh under cold water and drain again. Squeeze to eliminate all the water, then chop coarsely.

Heat the olive oil in a large saute pan over a medium heat. Add the garlic and chillies and cook lightly to soften. Add the greens, and saute until heated through. Season with salt and pepper. To serve, sprinkle with extra virgin olive oil or fresh lemon juice.

*

Standard boxes will have extra potatoes plus:
* radish bunch (Camel CSA)
* parsnips (Camel CSA)
cauliflower (Camel CSA/Restharrow Farm, Trebetherick)

* = grown to organic principles