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  • Seasonal local food recipe No.371 – Nigel’s baked beetroot with seeded ricotta

    Posted on November 5th, 2017 Janet No comments

    If we hadn’t already used our beetroot I’d be tempted by this recipe featured in today’s Observer magazine.

    Serves 4 as a side dish

    Preparation time: 45 minutes
    Cooking time: 45 minutes

    4 medium-sized beetroot
    12 sprigs thyme
    4 sprigs rosemary
    4 bay leaves
    3 tbsp olive oil
    200g ricotta cheese
    1 small orange
    1 tbsp hemp seeds
    2 tbsp pumpkin seeds
    3 tbsp parsley, chopped

    Bring a large, deep saucepan of water to the boil and salt it generously.  Scrub and trim the beetroots, taking care not to pierce the skin. Boil them whole and unpeeled for 40-45 minutes until they are fully tender.  You should be able to pierce them effortlessly with a skewer.

    Heat the oven to 200°C/gas mark 6.  Put the ricotta in a mixing bowl.  Finely grate the zest ot the orange and add to the ricotta with the hemp and pumpkin seeds and the chopped parsley.  Season with a little salt and a few twists of black pepper.

    Place a large piece of kitchen foil in a roasting tin.  When the beetroots are tender, remove them from the water, peel off the skins – they should come away easily – then place the beetroots on the foil. Put the sprigs of thyme and rosemary and the bay in a mixing bowl.  Add a little salt and black pepper, then pour in the olive oil.  Toss the seasonings and oil together then spoon over the beetroots.

    Loosely scrunch the edges of the foil together to make a parcel around the beetroots, then bake for about 45 minutes. Remove the roasting tin from the oven, unwrap the foil, then put the beetroots on a serving plate.  Slice them open and place generous spoonfuls of the seeded ricotta mixture on each one.

  • Seasonal local food recipe No.338 – South Indian beetroot thoran Ⓥ

    Posted on October 9th, 2016 Janet No comments

    We had this dish for our tea last night, served with chapatis – delicious.  The recipe is from The Telegraph Food and Drink pages. Asparagus, peas, white cabbage or carrot also work well instead of beetroot.

    Serves 4p1070696

    Preparation time: 30 minutes
    Cooking time: 5-10 minutes

    250 g fresh beetroot, with the leaves if possible, washed
    2 Tbsp vegetable oil
    1 tsp black mustard seeds
    2 sprigs fresh curry leaves
    1 fresh green chilli, deseeded and finely chopped
    1 small red onion, thinly sliced
    1 coconut, smashed flesh peeled and grated
    1 lemon

    Peel and coarsely grate the beetroot and finely slice the leaves, then mix them together.  Heat a large frying pan over a high heat.  Add the oil and then the mustard leaves.  When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves.

    Season with salt and continue to stir-fry for about five minutes.  Finish with the grated coconut and a squeeze of lemon juice.

  • Seasonal local food recipe No.316 – Beetroot and chocolate traybake

    Posted on March 6th, 2016 Janet No comments

    This recipe was a technical challenge in The Great Sport Relief Bake Off.  I’m going to make it tonight as a pudding for my Mum on Mothers’ Day.  I may skip the candied beetroot hearts!

    beetroot_and_chocolate_33061_16x9Makes 12 slices

    Preparation time: 30 minutes
    Cooking time: 40-50 minutes

    For the cake:
    250 g self raising flour
    4 Tbsp cocoa powder
    2 tsp baking powder
    beetroot-bunch-camelcsa-20100730250 g cooked beetroot in natural juices
    3 Tbsp white wine vinegar
    160 ml buttermilk
    160 g butter, softened
    230 g caster sugar
    3 large free-range eggs
    For the icing:
    280 g cream cheese
    50 g unsalted butter, softened
    50 g icing sugar, sifted
    1/2 tsp vanilla extract
    For the candied beetroot hearts:
    2 raw beetroots
    200 g caster sugar

    Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin.

    Mix together the flour, cocoa powder and baking powder in a bowl.  Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine.

    Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture.  Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot.

    Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely.  Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake.

    For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes.  Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup.  Slice the cake into 12 even squares, and then decorate each square with a beetroot heart.

  • It’s time to… sow seeds and prepare growing beds

    Posted on April 19th, 2015 charlotte No comments

    seeding-tunnel-camelcsa-0415rootsbed-prep-camelcsa-0415Mark N is ploughing, weeding, composting and raking the veg beds set aside for root veg – carrots, beetroot, fennel and parsnips.

    In the meantime young plants in the seeding tunnel are growing well in the warm conditions and strong spring light.

  • Seasonal local food recipe No.266 – Hugh’s Beetroot and raisin tea loaf

    Posted on March 7th, 2015 Janet No comments

    This recipe is from Hugh Fearnley-Whittingstalls book Veg every day.  The original recipe was for a pumkin and raisin loaf but he suggested using beetroot instead – I’m not sure about the colour!  The loaf itself is rich and sweet but also light as it doesn’t contain any butter or oil.

    Preparation time: 30 minsP1050623
    Cooking time: 1 hour

    200g light muscovado sugar
    4 large eggs, separated
    200g finely grated beetroot
    finely grated zest and juice of 1 lemon
    100g raisins
    100g ground almonds
    200g self-raising flour
    a pinch of fine sea salt
    1 tsp ground cinnamon
    A generous grating of nutmeg

    Preheat the oven to 170°C/Gas mark 3.  Lightly grease a loaf tin, about 20 x 10 cm, and line with baking parchment.  Using an electric whisk, beat the sugar and egg yolks together for 2-3 minutes until pale and creamy.  Lightly stir in the grated beetroot, lemon zest and juice, raisins and ground almonds.  Sift the flour, salt and spices together over the mixture and then fold them in, using a metal spoon.  In a large clean bowl, beat the egg whites until they hold soft peaks.  Stir in a heaped tablespoon of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.  Tip the mixture into the prepared loaf tin and gently level the surface.  Bake for about one hour, or until a skewer inserted into the centre comes out clean.  Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

  • Plenty of spring veg in our boxes this week

    Posted on March 6th, 2015 Janet No comments

    Spring has almost sprung and we’ve got plenty of greens in the vegetable boxes.

     beetroot-camelcsaIn all the boxes this week: –
    *salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
    *spring onions
    curly kale (Restharrow Farm, Trebetherick)
    purple sprouting broccoli  (Restharrow)
    beetroot (Restharrow)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have: –
    extra potatoes
    *Swiss chard
    Jerusalem artichokes (Restharrow)

    * = grown organic principles
    All produce grown by Camel CSA unless otherwise indicated

    Please ensure you wash all vegetables carefully

    This week we recommend these recipes from our own website recipe collection:-
    Beetroot seed cake     Chocolate beetroot cake

  • Beetroot and spring onions in our veg boxes

    Posted on October 31st, 2014 charlotte No comments
    We’ve got new crops of beetroot and spring onions from the polytunnels in our boxes this week. Have you carved the pumpkins in last week’s boxes ahead of Halloween? There weren’t any to be had for love or money in nearby Wadebridge today!
    All boxes have:
    freshly-picked-beetroot-camel csa 04-09-09*beetroot (see recipe ideas below)
    *spring onions
    *parsnips (Mark Norman, Bodmin)

    Standard boxes also have:
    Extra potatoes
    *salad bag (rocket, mixed lettuce, golden mustard)
    *cauliflower (Restharrow Farm, Trebetherick)

    All veg grown by Camel CSA unless otherwise indicated
    * = grown to organic principles


  • Basil, beetroot and peppers in our boxes this week

    Posted on September 4th, 2014 Janet No comments

    All boxes have basil, beetroot, peppers and aubergines this week.

    Small boxes have:-basil-camelcsa-190812
    Potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    Extra potatoes
    *French beans
    *Salad leaves
    *Courgettes (Mark Norman, Bodmin)

    All veg grown by Camel CSA, unless otherwise indicated
    * = grown to organic principles

  • Fresh new beetroot in our vegetable boxes

    Posted on July 31st, 2014 charlotte No comments

    This week all boxes have: –
    freshly-picked-beetroot-camel csa 04-09-09beetroot (Camel CSA)
    tomatoes (Camel CSA)
    cucumbers (Camel CSA)
    parsley (Camel CSA)
    courgettes (Mark Norman, Bodmin)
    broad beans (Camel CSA/Mark Norman)
    potatoes (Mark Norman)

    Standard boxes also have:
    extra potatoes
    aubergines (Camel CSA)
    chard (Camel CSA)
    French beans (Camel CSA/Mark Norman)

    = grown to organic principles

  • Seasonal local food recipe No.213 – Jamie’s crunchy raw beetroot salad with feta and pear

    Posted on January 26th, 2014 Janet No comments

    It has to be said I’m not a great fan of beetroot but this recipe has become a staple in our household.  It is from Jamie Oliver’s book Cook with Jamie.

    Serves 4

    Preparation time: 15-20 minutes
    No cooking!

    4 beetroots, peeled and cut into fine matchsticks
    3 ripe pears, peeled, cored and cut into matchsticks
    lemon oil dressing – the juice of half a lemon mixed with 5 tbs olive oil, seasoned and well shaken
    salt and pepper
    200g feta cheese
    a small bunch of fresh mint, smallest leaves picked
    optional: a large handful of sunflower seeds

    Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper.  Taste to check the flavours are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.

    Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle with the baby mint leaves and the sunflower seeds if using them.