We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.373 – Tagliatelle with cavolo nero, chickpeas and pecorino

    Posted on November 19th, 2017 charlotte No comments

    We’re so fortunate to have cavolo nero on our field and extra supplies available from our neighbours at Restharrow Farm, Trebetherick. This quick and easy supper dish comes from BBC Food.

    Ingredients
    large handful cavolo nero, or kale
    100ml olive oil
    2 lemons, zest only
    ½ lemon, juice only
    200g cooked chickpeas
    500g fresh tagliatelle pasta, or similar
    salt
    freshly ground black pepper
    100g pecorino or other hard cheese, finely grated

    Method

    Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.

    Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.

    Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.

    Serve the pasta in deep bowls with more cheese scattered over.

  • Seasonal local food recipe No.366 – Nigel’s orzo, black cabbage and smoked cheese

    Posted on August 14th, 2017 Janet No comments

    I made this simple dish, one of Nigel Slater’s midweek dinners for The Guardian, for tea on Friday using the cavolo nero from our veg box.  He says it makes a “toothsome treat with dark earthy tones”.

    Serves 2-3

    Preparation time: 20 minutes
    Cooking time: 20-25 minutes

    Ingredients
    200g orzo or other small pasta
    100g cavalo nero
    250ml double cream
    100g smoked cheddar, grated
    25g Parmesan cheese, grated

    Method
    Cook the orzo as directed on the packet, then drain through a sieve.  Run cold water through the pasta and set aside.

    Trim the cavalo nero and cut into 8cm lengths, add it to a pan of boiling water, cook for 4 minutes, then drain and plunge into cold water.

    Wipe the pan then pour in the cream, add the grated smoked cheddar, season with black pepper then bring to the boil.  Remove from the heat immediately.  Fold the orzo and drained cavalo nero into the cream and cheese then tip into a shallow baking dish and sprinkle the grated Parmesan over the top.

    Bake for 20-25 minutes in a preheated oven at 180°C/Gas mark 6 until the top is golden brown.

  • New season leeks in Camel CSA’s veg boxes

    Posted on October 29th, 2015 charlotte No comments
    Beautiful autumn bounty is now replacing the summer produce in our vegetable boxes.

    leek-trimming-camelcsa-221015

    All boxes have:-
    *red onions
    *kale  – black Tuscan OR red Russian
    *mixed salad leaves
    *pumpkin (Mark Norman, Bodmin)
    *leeks (Mark)
    beetroot (Restharrow Farm, Trebetherick)
    potatoes (Burlerrow Farm, St Mabyn)

    leeks-camel csa

    Standard boxes also have:-
    extra potatoes
    *turnips
    *chilli peppers
    *spinach OR purple sprouting broccoli

    * = grown to organic principles.

    All produce grown by Camel CSA unless otherwise indicated.
    Please wash all vegetables and fruit.

    Try these delicious leek dishes on Camel CSA’s recipe page: –
    A risotto of leeks and pancetta
    Leek and smoked cheddar tart

  • Camel CSA’s own tomato chutney and Cornish honey in our Christmas vegetable boxes

    Posted on December 19th, 2013 charlotte No comments

    Our bumper Xmas boxes contain a fabulous selection of seasonal vegetables to see us into the New Year.

    There’s also a tasty jar of our homemade tomato and apple chutney in each double-size box + honey from Lewis Cox of St Mabyn and his grandson Chris Tamblyn in Helland. You can’t get more local than that!

    A very merry Christmas and happy New Year to you all.

    All boxes have: –
    * tomato and apple chutney (Camel CSA)
    * cavolo nero – Tuscan black kale (Camel CSA)
    * squash – Crown Prince or Bon Bon
    * small salad bag (Camel CSA) **
    * parsley (Camel CSA)
    * onions (Mark Norman, Bodmin)
    Brussels sprouts stalk (Restharrow Farm, Trebetherick)
    savoy cabbage (Restharrow)
    carrots (Restharrow)
    potatoes 1.5kg ‘Wilja‘ (Restharrow)
    Cornish honey (Lewis Cox, St Mabyn / Chris Tamblyn, Helland)

    Standard boxes also have:-
    extra 500g potatoes
    * beetroot (Camel CSA)
    red cabbage (Restharrow)
    leeks (Restharrow)
    swede (Restharrow)

    * = grown to organic principles
    ** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocketred mustard and golden mustard greens

  • Beautiful fresh beetroot in this week’s boxes

    Posted on November 22nd, 2013 charlotte No comments

    Camel CSA’s polytunnel-grown beetroot bunches are tender, juicy and modestly-sized.

    Both standard and small boxes have: –
    * beetroot (Camel CSA)
    * cavolo nero (Camel CSA)
    *
    mixed salad greens (Camel CSA)** 
    leeks (Restharrow Farm, Trebetherick)
    parsnips (Restharrow Farm)
    potatoes ‘Wilja‘ (Restharrow)

    Small boxes only also have: –
    * kohlrabi (Camel CSA)

    Standard boxes also have: –
    extra potatoes
    loose Brussels sprouts (Camel CSA)
    * carrots (Camel CSA)
    calabrese (Camel CSA)
    chillies (Camel CSA)

    * = grown to organic principles
    ** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocketred mustard and golden mustard greens

  • Seasonal local food recipe No.202 – Caldo verde (Portuguese greens soup)

    Posted on October 26th, 2013 charlotte No comments

    I first came across this nourishing national dish when exploring north Portugal on the back of a motor bike. We were on a tight budget, so cooked this soup often on our camp stove.

    Every village market had a stall heaped with dark green leaves of couve galega (collard greens) – an open, flat-leaved cabbage that’s not dissimilar in texture and flavour to spring greens or kale. Behind this stall a woman was cutting the leaves into fine strands using a hand-operated shredder, ready to cook.

    How do UK cooks make a reasonably authentic version of this traditional poor man’s soup?  Answer: with kale. So here’s my own version, with thanks to food writers Jamie Oliver and Nigel Slater. For advice on how to make a proper Portuguese caldo verde, go to Azelia’s Kitchen.

    Serves: 4
    Preparation time: 10 minutes
    Cooking time: 25 minutes

    Ingredients
    2 tbsp extra-virgin olive oil
    1 large onion, finely chopped
    2 garlic cloves, chopped
    3 or 4 large potatoes, peeled and diced
    1 litre water or stock
    300g red Russian kale or Tuscan kale (cavolo nero) or spring greens, finely shredded
    150g chorizo or spicy sausage, sliced (optional)
    black pepper

    Method
    Cook a finely chopped onion and clove of garlic in a little olive oil for 2 minutes. Add 3 or 4 large potatoes, peeled and diced, cook them for a minute or two, then pour in a litre of water or stock. Simmer for 20 minutes until the potatoes are soft then crush them gently.

    Meanwhile prepare the kale. Cut out the stalks and roll the leaves up tightly like a cigar before cutting them into wafer-thin strips. Thickly slice the chorizo or spicy sausage.,

    Stir the kale into the soup and simmer for barely five minutes. Fry the sausage briefly in a nonstick pan. Remove it, leaving the fat behind, and drop it into the hot soup. Serve immediately with a small pool of olive oil floating on the surface.

  • It’s time to… dig up over-wintered kale

    Posted on April 4th, 2013 charlotte No comments

    Camel CSA’s growing team have been digging up the winter brassicas (watch this RHS video) that have yielded so much for us over the last few months.

    Top of the list are the three types of kale we’ve been growing this past winter. They are: –

    • common curly kale
    • gourmet cavolo nero (Tuscan kale)
    • sweet-tasting red Russian kale

    We’re about to start off next winter’s crop in modules.

  • Seasonal recipe No 24 – Cavolo nero (kale) soup

    Posted on December 11th, 2009 Trish No comments

    From Rose Gray and Ruth Rogers’ River Café Cook Book Easy. They add this note, ‘All bean soups are made more delicious with a generous addition of the spicy-flavoured newly pressed olive oil poured over each serving. Tuscan olive oil is pressed at the end of October, which is also when the frosty weather starts and cavolo nero is ready to be picked.’

    Serves: a generous 4cavolo nero soup-river cafe cook book easy

    Preparation: 10 minutes
    Cooking time: 45 minutes

    Ingredients
    500g cavolo nero
    4 garlic cloves
    2 red onions
    4 carrots
    1 celery head
    1 dried chilli (or good pinch of dried chilli flakes)
    400g tin borlotti beans
    extra virgin olive oil (see note above)
    ½ tsp fennel seeds
    200g tin tomatoes
    500 ml chicken or vegetable stock
    ¼ sourdough loaf

    Method
    Peel the garlic, onion and carrots. Roughly chop 3 garlic cloves, the onion, pale celery heart and carrots. Crumble the chilli. Drain and rinse the beans.

    Heat 3 tbsp of olive oil in a thick-bottomed pan, add the onion, celery and carrot and cook gently until soft. Add the fennel seeds, chilli and garlic and stir, then add the tomatoes, chopping them as they cook. Season and simmer for 15 minutes, stirring occasionally. Add the beans and stock, and cook for another 15 minutes.

    Discard the stalks from the cavolo nero and boil the leaves in salted water for 5 minutes, drain and chop. Keep 4 tbsp of the water. Add the water and cavolo to the soup. Stir and season.

    Cut the bread into 1.5cm slices. Toast on both sides, then rub with the remaining garlic and drizzle with olive oil. Break up the toast and divide between the soup bowls. Spoon over the soup and serve with more olive oil.