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  • Borlotti beans in our weekly veg boxes

    Posted on January 11th, 2020 charlotte No comments

    What do you think of the seasonal variety in our share of the produce this week?

    In all the boxes: –
     borlotti-beans-camelcsa-301009*dried borlotti beans
    *alfalfa sprouts
    *kale – lucky dip! Red Russian or black Tuscan or curly or Cottagers
    *Brussels sprouts
    beetroot  (Restharrow Farm, Trebetherick
    potatoes – Wilja (Colwith Farm, Lanlivery)

    Standard boxes also have:-
    *leeks (Mark Norman, Bodmin)
    red cabbage (Restharrow

    * = grown to organic principles. Please wash all produce thoroughly
    Produce grown by Camel CSA, unless indicated otherwise

    Need some cooking inspiration?
    Browse the A-Z page of vegetable recipes on our website, nearly 400 for you to try

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  • Seasonal local food recipes No.245 – Jamie’s humble home-cooked beans Ⓥ

    Posted on October 3rd, 2014 Janet 1 comment

    I have been waiting for fresh borlotti beans to try this recipe again!  If you don’t have fresh beans use 300g dried borlotti beans soaked for at least 12 hours.

    Serves: 4borlotti-beans-camel csa
    Cooking and preparation time: 1 hour

    Fresh borlotti beans (podded)
    3 cloves garlic unpeeled
    a few sprigs fresh thyme
    a sprig fresh rosemary
    3 bay leaves
    1 stick celery, trimmed
    1 small potato, peeled and halved
    2 cherry tomatoes
    extra virgin olive oil
    red wine vinegar
    a small handful of fresh flat-leaf parsley
    4 slices sourdough bread

    Place the beans in a deep pan and cover them with cold water.  Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.  Place the beans on the heat and slowly bring to the boil.  Cover with a lid and simmer very gently for about 45 minutes or until the beans are soft and cooked nicely.  When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot.  remove the garlic, herbs, celery, potato and tomatoes from the beans.  Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.  Put the garlic, tomatoes and potato on to a plate, mash them with a fork and stir back into the beans.  Season well with salt and pepper and pour in three generous glugs of extra virgin olive oil and a few splashes of vinegar.  Stir in the parsley and serve on some toasted sourdough bread.

  • Seasonal local recipe No.203 – Nigel’s gratin of pumpkin and borlotti beans

    Posted on November 10th, 2013 charlotte No comments

    The large amount of double cream in this Nigel Slater recipe made me wilt. So when trying it out I put in a lesser quantity of creme fraiche mixed with yoghurt, and tinned borlotti beans in the absence of fresh.

    A firm and flavourful winter squash from my veg box substituted the more watery pumpkin, so I hope I got away with it! Result: still the “resoundingly satisfying family meal” that Nigel intended.

    Serves 6

    Preparation: 15 minutes
    Cooking time: one hour

    3 small onions, roughly chopped
    5 tbsp oil
    1kg pumpkin or other yellow-fleshed  squash (peeled and seeded weight)
    250g borlotti beans (weight before podding)
    350g gruyere
    500ml double cream
    30g grated parmesan

    Warm the onions in the oil in a deep pan. Cut the pumpkin into large dice, then add to the softened onions and continue cooking till the pumpkin has coloured a little at the edges. Set the oven at 180C/gas mark 4.

    Pod the borlotti and boil the beans hard for 10 minutes in unsalted water then drain. Cut the gruyere into large dice and scatter in the bottom of a large baking dish. Put the onion and pumpkin on top of the cheese, add the drained borlotti beans, then season with salt and black pepper. Pour over the cream, scatter the top with grated parmesan and bake for 35-45 minutes till the cheese has melted and the cream is bubbling around the edges.

  • Seasonal local food recipe No 64: Borlotti beans with sage

    Posted on October 1st, 2010 Trish No comments

    From Sarah Raven’s Garden Cookbook. Good with slow-roasted belly of pork – or just as a first course with rocket or young spinach leaves. Another excellent recipe to try with your borlotti beans is Borlotti bean tagliatelle.

    Serves: 6 as a starter, 8 as a side dish

    Preparation and cooking: 40 minutes

    500g fresh borlotti beans
    1 garlic clove, peeled
    10g sage leaves, chopped, plus plenty extra for scattering
    3 tbsp olive oil, plus a little extra for drizzling
    100g pancetta (or streaky bacon), chopped
    slurp of red wine vinegar
    2 tbsp Dijon mustard
    salt and black pepper
    3 handfuls of rocket or young spinach leaves (optional)

    Put the beans, garlic and chopped sage into a pan, cover with water and bring to the boil. Simmer for 30 minutes or so, until the beans are soft. Drain them and, while still warm, add 1 tbsp oil and put aside.

    Meanwhile, fry the pancetta in a very little olive oil until crisp and add to the beans. Mix together the vinegar, mustard, salt and pepper, and slowly add the rest of the olive oil to give a very creamy dressing. Pour this over the still-warm beans, keeping a third back if you are using the salad leaves. Scatter plenty of chopped sage leaves over the top.

    If using the salad leaves, dress them and divide between the plates, and spoon the beans over the leaves. Drizzle with a little extra virgin olive oil.