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  • Lots of peas and beans in our organic veg boxes

    Posted on August 6th, 2015 charlotte No comments
    Picking-mangetout-camelcsa- 080612It’s a lucky dip again this week. We’re each getting two of the following – French beans, broad beans, peas and mangetout. They’ll be randomly allocated by our volunteer pickers and packers.
    The tomatoes are fruiting madly along with the green peppers and aubergines. We have more than 100 tomato plants indoors and they have to be tended carefully – it takes one of us about three hours to prune them every Monday. A pleasant job until the polytunnel heats up!
    In all the boxes this week: –
    *spinach or Swiss chard
    *new potatoes – ‘Rocket’
    *mangetout peas and/or peas in the pod and/or broad beans and/or French beans (purple or yellow)

    Standard boxes also have: –
    extra new potatoes
    *green pepper or aubergine
    * mixed salad bag or green coriander

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

    Try these delicious pea and bean dishes on our recipe page –
    Allegra’s tortellini in brodo d’estiva
    Hugh’s risoni with baby peas (or broad beans), bacon and garlic

  • Seasonal local food recipe No.194 – Allegra’s tortellini in brodo d’estiva

    Posted on July 13th, 2013 charlotte No comments

    Another easy 10-minute meal – vital in the present heatwave – this time from Allegra McEvedy (via Guardian Cook). Try it with with the peas, broad beans and basil in Camel CSA’s veg boxes this week.

    She says: This has long been my top fall-back supper: warming, nutritious, quick and indisputably yum-a-licious. Without meaning to sound like a smartypants… a decent [homemade] stock is both the vital background and making of this dish – cube or concentrate just won’t do on this occasion.”

    Serves 2
    Preparation / cooking time: 10 minutes

    500ml chicken stock
    150g ready-made tortellini
    A few slices of red chilli (optional)
    2 handfuls of seasonal veg such as mange tout or sugar snaps, roughly sliced; courgette, diced; peas or broad beans; french beans cut into batons; or broccoli cut into tiny florettes
    A large handful of summer herbs, such as basil, mint and parsley
    Lemon juice, to taste

    To finish
    Parmesan, grated
    Extra virgin olive oil
    Salt and black pepper

    Warm up the stock and, once steaming, drop in the tortellini and pop a lid on the pan. After 3-4 minutes, and when just cooked, add the veg of your choice. When the stock has come back to a simmer, turn the heat off and stir in most of the herbs, some seasoning and a little lemon juice to taste.

    Ladle into warm, wide bowls and finish with a flourish of grated parmesan, a drizzle of olive oil and the last of the herbs.