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  • Seasonal local food recipe No.259 – Potato and broccoli soup

    Posted on January 16th, 2015 Janet No comments

    This is the perfect soup for the depths of winter, it is thick and warming.  The original recipe came from Simply Vegan by David Scott but this is my take on it.  If I haven’t got vegetable stock to hand I add a splash of soy sauce to add flavour.  Often I finely chop the broccoli stalk and add that at the same time as the potato, again for extra flavour.  This soup has a chunky texture but if you prefer a smooth soup you can easily blend it and reheat before serving.

    Serves 4potatoes-camel csa

    Preparation time: 10 minutes
    Cooking time: 25 minutes

    1 small onion, finely chopped
    25g butter or vegetable margarine
    450g potatoes, peeled and cut into 2 cm cubes
    700ml vegetable stock
    250g broccoli, divided into small florets
    Salt and freshly ground black pepper to taste

    Fry the onion in the butter or margarine for 3 minutes.  Add the cubed potatoes and fry for a further minute.  Add the stock and bring to the boil.  Add seasoning to taste and simmer for 10-15 minutes.  Stir well to break up the potato and thicken the soup.  Add the broccoli and simmer until just tender.  Serve.

  • Seasonal local food recipe No.243 – Frank’s tofu with broccoli

    Posted on September 21st, 2014 Janet No comments

    This recipe is inspired by Ken Hom but instead of deep frying the tofu, Frank just braises it at the end to heat it through. 

    Serves 2broccoli-camel CSA

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    300 g broccoli
    300g firm tofu, cut into 1 inch pieces
    1 tbs olive oil
    1/2 tsp freshly ground black pepper
    2 tbs coarsely chopped garlic
    3 tbs thinly sliced shallots
    1 tbs Shaoxing rice wine or dry sherry
    1 tbs light soy sauce
    2 tbs dark soy sauce
    2 tsp sugar
    3 tbs water
    1 tbs sesame oil

    Separate the broccoli into small florets and peel and slice the stems.  Blanch the broccoli pieces in boiling water for three minutes and then immerse them in cold water before draining thoroughly.  Heat the olive oil in a wok, add the pepper, garlic and shallots and stir fry for 30 seconds.  Add the broccoli, rice wine, soy sauces and sugar and stir fry for 1 minute.  Now add the water, cover, reduce the heat and simmer for 5 minutes.  Add the tofu and heat through, stirring gently as the tofu is delicate and breaks up easily.  Add the sesame oil and serve at once.

  • Cornish calabrese in Camel CSA’s weekly veg boxes

    Posted on July 26th, 2012 charlotte No comments

    What a difference ten days of sustained warmth and sunshine can make! Just two weeks ago, our growing team were in despair. Torrential rain, leaden skies, mud, mildew, slugs, snails…

    Now, in the space of a week, we have some spectacular heads of calabrese and some enormous cabbages on our plot.

    In the polytunnel the French beans are cropping prolifically and the cucumbers are doing well. The indoor tomatoes, peppers, aubergines and chillies are coming along nicely.

    The field-grown peas and beans are a bit of a mess and we have few outdoor carrots. But we have plenty of Tuscan and red Russian kale and purple-sprouting broccoli in modules ready to be planted out.

    All the boxes this week will have: –
    potatoes (Burlerrow Farm, St Mabyn)
    Swiss chard (Camel CSA)
    spring onions (Camel CSA)
    * calabrese (Camel CSA)
    * French beans (Camel CSA)
    courgettes (Mark Norman, Bodmin)
    * garlic (Camel CSA)
    cabbage (Camel CSA)

    Standard boxes will also have: –
    extra potatoes (Growfair
    * mixed salad bag (Camel CSA)
    * turnip or beetroot (Camel CSA)
    * cucumber (Camel CSA / Mark Norman)

     * = grown to organic principles

  • Seasonal local food recipe No 67: Double pepper broccoli

    Posted on October 22nd, 2010 Trish No comments

    From Sarah Raven’s Garden Cookbook. Good as a vegetable side dish, she says, or, with rice, as a light supper.

    Serves 4-6
    Preparation and cooking: about 15 minutes

    600g calabrese or sprouting broccoli
    1 sweet red pepper
    2 tbsp groundnut oil
    1 tbsp black mustard seeds
    1 tsp dried chilli, crumbled
    3 tbsp chicken or vegetable stock

    Trim the broccoli, retaining much of the stem as well as the heads. If the stems are tough, pare off the outer layer and then cut the stems into chunks. If using calabrese, separate the heads into small florets, breaking them off the main stem.

    Deseed the pepper and then cut it into strips.

    Heat the oil in a wok or deep frying pan and add the mustard seeds. Add the crumbled dried chilli and, when the mustard seeds begin to pop, add the broccoli and stir to combine. Add the strips of pepper and stock, and stir again.

    Cover the pan, turn down the heat and cook for about 4-5 minutes, or until the broccoli is tender but crisp. If any liquid remains in the pan, raise the heat and boil it off. Season with salt before serving.