Seasonal local veg from Cornwall in this week’s boxes

 This week everyone will have:
* onions (Camel CSA)
* leeks (St Kew Harvest)
* carrots (Camel CSA)
* savoy cabbage (Camel CSA)
* swede (Camel CSA)
* garlic (Camel CSA)
* parsley (Camel CSA)
purple sprouting broccoli (Restharrow Farm, Trebetherick)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* parsnips (Camel CSA)
* celeriac (Camel CSA)
* salad leaves (Camel CSA)

* = grown to organic principles

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Seasonal local veg from Cornwall in this week’s boxes

The last of our squash are in this week’s share of the harvest. There were just enough for a Crown Prince variety in each box, minus the one that had been nibbled by the resident mice in our potting shed.

Everyone will have:
* parsley (Camel CSA)
* onions (Camel CSA)
* carrots (Camel CSA)
* red cabbage (Camel CSA)
* squash (Camel CSA)
* parsnips (Camel CSA)
* swede (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* leeks (Camel CSA)
* turnip bunch (Camel CSA)
* purple sprouting broccoli (Camel CSA)

* = grown to organic principles

Try these recipe ideas from Camel CSA: -
Spicy roasted squash
Squash and apple curry

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Christmas veg boxes brimming with local seasonal produce

Our double-value Christmas boxes will all have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* garlic (Camel CSA)
sprout stalk (Restharrow Farm, Trebetherick)
* salad bag (Camel CSA)
* carrots (Camel CSA)
* parsnips (Camel CSA)
* squash (Camel CSA)
* savoy cabbage (Camel CSA)
* swede (Camel CSA)
* chilli string (Camel CSA)
green tomato and apple chutney (Camel CSA)
tomato marmalade (Camel CSA)
* parsley (Camel CSA)

Standard boxes will have additional potatoes plus
* leeks (Camel CSA)
* red cabbage (Camel CSA)
* beetroot (Camel CSA)
jar of St Mabyn honey

NB next veg box day is Friday 6 January 2012

* = grown to organic principles

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Seasonal local food recipe No 126: Celeriac and Lancashire Cheese Bread

Thanks to Bridget for this recipe from Delia’s Vegetarian Collection. A tasty loaf – no yeast required.

Makes 1 loaf (serves 4-6)

Preparation: 15-20 minutes
Cooking: 45-50 minutes

Ingredients
175g celeriac (peeled weight)
110g Lancashire cheese, roughly crumbled into 1cm pieces
175g self-raising flour, plus a little extra for the top of the loaf
4 spring onions, finely chopped (including the green parts)
pinch cayenne pepper
1 tsp salt
1 large egg
2 tbsp milk
You’ll also need a small baking tray, very well greased.

Ingredients
Preheat oven to 190C/gas mark 5.
Sift the flour into a large mixing bowl , add the spring onions, two-thirds of the crumble cheese, the cayenne pepper and the salt. Then, using the coarse side of a grater, grate in the celeriac. Give everything a really good mix. Beat the egg and milk together and, using a palette know to mix, gradually add it all to the mixture until you have a loose, rough dough.

Transfer the dough to the baking tray and, still keeping the rough texture, shape it into a round with your hands. Net, lightly press the rest of the cheese over the surface, sprinkle with a little flour and bake the bread on the middle shelf of the oven for 45-50 minutes, or until golden brown. Cool on a wire rack and eat as fresh as possible. This is lovely served warm, and if you have any left over, it’s really good toasted.

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Local and seasonal – contents of this week’s veg boxes

Everyone will be having:

potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* celeriac (Camel CSA)
* parsnips (Camel CSA)
* carrots (Camel CSA)
* savoy cabbage (Camel CSA)
* beetroot (Camel CSA)
* turnip (Camel CSA)

Standard boxes will have extra potatoes plus:
* leeks (Camel CSA)
* squash (Camel CSA)

* = grown to organic principles

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Seasonal local veg in the boxes this week

This week everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* salad bag (Camel CSA)
* sprout stalk (Camel CSA) – do use the tasty top too!
* carrots (Camel CSA)
* leeks (Camel CSA)
* turnip bunch (Camel CSA)

Standard boxes will have extra potatoes plus
* parsley (Camel CSA)
* purple sprouting broccoli/swiss chard (Camel CSA)
* beetroot bunch (Camel CSA)

* = grown to organic principles

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Seasonal local recipe No 123: Three-root boulangère

With a selection of roots in our boxes this week – and with the weather getting colder – it seems a good idea to try this ‘comfort food’ recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day. He says that while it’s not exactly ‘light’, it’s certainly less rich than a creamy dauphinoise-style gratin. You could also substitute other seasonal roots such as Jerusalem artichokes, carrots or swede which would all work well. Good served with some big flat field mushrooms simply baked with some butter, garlic and cheese, and some good bread.

Serves 4

Preparation: 20 minutes
Cooking: about an hour

Ingredients
30g butter
2 onions, halved and sliced
2 garlic cloves, sliced
1 small celeriac
2 large potatoes
3 large parsnips
a couple of sprigs of thyme, leaves only, chopped
3 sage leaves, finely chopped
about 1.2 litres vegetable stock
sea salt and freshly ground black pepper

Method
Preheat the oven the 180C/gas 4. Melt the butter in a heavy-bottomed frying pan and use some of it to grease a large gratin dish. Add the onions to the pan and sauté over a medium heat for about 10 minutes, until soft, then add the garlic and cook gently for a further minute or two.

Meanwhile, peel the celeriac, potatoes and parsnips and cut into slices the thickness of a 10p piece, slicing the parsnips lengthways. Spread out the celeriac in the gratin dish, season generously with salt and pepper, then sprinkle with half the onions and half the herbs. Layer the parsnips on top, then scatter the remaining onions and herbs on top and finish with a layer of potatoes.

Bring the stock to a simmer and add some salt and pepper, then pour over the vegetables to barely cover them (you may not need all of it). Cover the dish with foil and bake for 30 minutes, then uncover and continue to bake for another 30 minutes or so until the vegetables are cooked.

At this point, if there is still liquid covering the potatoes, spoon off a little and return the dish to the oven for 15 minutes or so, to brown the potatoes on the top. Serve piping hot.

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Local and seasonal – the contents of this week’s boxes

This week everyone will have:
potatoes ((Burlerrow Farm, St Mabyn)
* garlic (Camel CSA)
* onions (Camel CSA)
* salad bag (Camel CSA)
* carrots (Camel CSA)
* celeriac (Camel CSA)
* swiss chard (Camel CSA)
* squash (Camel CSA)

Standard boxes will have extra potatoes plus:
* swede (Camel CSA)
* parsnips (Camel CSA)
* purple sprouting broccoli or red cabbage (Camel CSA)

* = grown to organic principles

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This week’s seasonal local veg …

Everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* garlic (Camel CSA)
* onions (Camel CSA)
* salad bag of mixed winter leaves (Camel CSA)**
* squash (Camel CSA)
* carrots (Camel CSA)
* swede (Camel CSA)
* swiss chard (Camel CSA)

Standard boxes will have extra potatoes plus:
* celeriac (Camel CSA)
* beetroot (Camel CSA)
* sprouting broccoli and/or kale depending on amount of broccoli available (Camel CSA)

* = grown to organic principles

** The salad bags contain mixed lettuce, red mustard, pak choi, mizuna, mibuna, baby chard and curly endive leaves.

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The bumper crop continues in this week’s veg boxes

This week everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* parsnips (Camel CSA)
* squash (Camel CSA)
* savoy cabbage (Camel CSA)
* carrots (Camel CSA)
* salad leaves (Camel CSA)
* turnips (Camel CSA)
* chillies (Camel CSA)
* apples (Camel CSA)

Standard boxes will also have:
* purple sprouting broccoli/calabrese (Camel CSA)
* florence fennel (Camel CSA)
* swiss chard (Camel CSA)
* beetroot (Camel CSA)

* = grown to organic principles

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