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Cornish calabrese in Camel CSA’s weekly veg boxes
Posted on July 26th, 2012 No commentsWhat 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
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Seasonal local food recipe No 67: Double pepper broccoli
Posted on October 22nd, 2010 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 minutesIngredients
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
saltMethod
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.
