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Healthy and nutritious kale in Camel CSA’s veg boxes
Posted on January 15th, 2016 No commentsIn all the veg boxes this week: –
*kale – red Russian OR curly
*onions
*carrots
cabbage – red OR green
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)Standard boxes also have:-
extra potatoes
*pak choi
*beetroot
swede (Restharrow)* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated.Try these Indian-inspired kale dishes on Camel CSA’s recipe page: –
Kale and chickpea curry
Dahl with kale -
Chillies and curly kale in Camel CSA’s veg boxes
Posted on November 26th, 2015 No commentsIn all our boxes this week: –
*chillies
*curly kale
*salad leaves
*onions
parsnips (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)Standard boxes also have:-
extra potatoes
*swede
*cabbage (Camel CSA / Mark Norman, Bodmin)
leeks (Restharrow)* = grown to organic principles
Please wash all vegetables and fruit.
All produce grown by Camel CSA unless otherwise indicated.Try these delicious kale and chilli dishes on Camel CSA’s recipe pages: –
Stir-fried curly kale with chilli and garlic
Hugh’s pasta with greens, garlic and chilli -
Seasonal local food recipe No. 303 – Red dragon pie
Posted on November 22nd, 2015 No commentsThis is a favourite, well-loved recipe from Sarah Brown’s Vegetarian Kitchen which I have been making for the past 30 years, I will be serving it with the curly kale from this week’s veg box. It gets its name from the Chinese name for aduki beans – red dragon beans.
Serves 4
Preparation time: 1 hour 10 minutes
Cooking time: 35-40 minutesIngredients
110 g aduki beans
50 g brown rice
1 Tbsp oil
1 onion, peeled and finely chopped
225 g carrots, scrubbed and diced
1-2 Tbsp soy sauce
2 Tbsp tomato puree
1 tsp mixed herbs
275 ml aduki bean stock
salt and freshly ground black pepper
450 g potatoes, peeled
25 g butterMethod
Soak the aduki beans overnight or steep them in boiling water for an hour. Drain and rinse, then bring them to the boil in fresh water along with the rice and cook for 50 minutes, until the beans are tender and the rice is fairly soft. Drain, reserving the stock.Meanwhile, heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2-3 minutes before adding the cooked beans and rice. Mix the soy sauce, tomato puree and herbs with the stock and pour over the bean and vegetable mixture. Bring to the boil and simmer for 20 minutes, so that the flavours are well blended. Season to taste. Add a little more liquid if necessary so that the final mixture is moist.
Transfer into a greased 1.5 litre casserole. Whilst the bean and vegetable mixture is cooking , boil the potatoes until soft and mash them with the butter. Season well and spread the mashed potato over the beans and vegetables. Place in a preheated oven 180°C/Gas mark 4 and bake for 35-40 minutes until the potato is crisp and brown.
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Seasonal local food recipe No.251 – Paprika and chilli kale chips
Posted on November 16th, 2014 No commentsI was recommended to try making kale chips by a CSA member. I found this recipe from Australia on the internet and my husband made them last night. We ate them as a starter with a glass of chilled white wine and they were soon gone!
Preparation time: 10 mins
Cooking time: 12-15 minsIngredients
Method
Preheat oven to 180°C/Gas Mark 5. Line 2 large baking trays with baking paper. Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture.Spread kale out in a single layer on prepared trays. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.
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Curly green kale in Camel CSA’s veg boxes
Posted on December 13th, 2013 No commentsWe have a wide selection of Cornish-grown winter vegetables in our boxes this week: –
* curly kale (Camel CSA)
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
carrots (Restharrow)
swede (Restharrow)
potatoes ‘Wilja‘ (Restharrow)
* onions (Mark Norman, Bodmin)Standard boxes also have: –
extra potatoes
* purple sprouting broccoli (Camel CSA)
* cabbage (Camel CSA)
Jerusalem artichokes (Restharrow)* = grown to organic principles
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Sweet corn-on-the-cob in Camel CSA’s boxes this week
Posted on September 19th, 2013 No commentsThe bountiful autumn harvest continues! Both small and standard boxes have: –
* sweetcorn (Camel CSA)
* tomatoes (Camel CSA)
* curly or black Tuscan kale/cavalo nero (Camel CSA)
* basil (Camel CSA)
* mixed salad bag (Camel CSA) **
* bunched turnips (Camel CSA)
* potatoes (Restharrow Farm, Trebetherick)Standard boxes also have extra potatoes plus:
* aubergines (Camel CSA)
* peppers (Camel CSA)
* cucumbers (Camel CSA)* = grown to organic principles
** salad bag – lettuce, mibuna, mizuma, baby leaf beet, rocket -
It’s time to… dig up over-wintered kale
Posted on April 4th, 2013 No commentsCamel 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 kaleWe’re about to start off next winter’s crop in modules.
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Seasonal local food recipe No.162: Chinese-style kale
Posted on September 24th, 2012 No commentsThis incredibly simple dish from BBC Good Food comes via the Grow to Love campaign at Horticulture Wales. (Thanks to Tony Little of Canolfan Organig Cymru/Organic Centre Wales for the tip-off.)
You can use any kind of kale to make it. This year at Camel CSA we’re growing two varieties – red Russian and Tuscan (cavalo nero), which are much superior in taste and texture to common curly kale.
Preparation: 5 minutes
Cooking: 10 minutesIngredients
1 tbsp vegetable oil
1 large garlic clove, sliced
200g kale,chopped
1 tbsp soy sauce
1 tbsp oyster sauceMethod
Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through. Stir in the soy and oyster sauces and heat through to serve.
Try with… Grilled chicken, pork or beef and a bowl of aromatic steamed rice.