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  • Celery in our Cornish weekly vegetable boxes

    Posted on October 30th, 2016 charlotte No comments

    celery-camelcsaIn all the boxes: –
    *celery
    *squash – Uchiki Kuri
    *onions
    *garlic
    cavelo nero – black Tuscan kale (Camel CSA / Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *swede
    leeks (Restharrow)
    Swiss chard (Restharrow)

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit

    Try these celery dishes on the recipes page on our website:
    Delia’s celery soup with blue cheese
    Millet and vegetable gratinée

  • Seasonal local food recipe No.296 – Delia’s braised celery with cheese and onion sauce

    Posted on October 3rd, 2015 Janet No comments

    This dish is from Delia Smith’s first Complete Cookery Course.  It can be a bit time consuming to make but I think it is worth the trouble.

    Serves 2-3celery

    Preparation time: 15 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    1 large or 2 small heads of celery
    25 g butter
    1 Tbs olive or rapeseed oil
    1 carrot, thinly sliced
    1 onion, thinly sliced
    150 ml chicken stock
    1/4 tsp celery seeds (optional)
    salt and freshly ground black pepper

    For the sauce:
    Milk
    25 g butter
    1 small onion, finely chopped
    15 g flour
    75 g cheddar cheese, grated
    1 egg, beaten

    Method
    Clean the celery with a bristle brush, trim off the leaf and base of each stalk and cut in half.  Blanch the celery by putting it in boiling salted water for about 5 minutes, then drain well. 
    In a flameproof casserole, heat the butter and oil, add the carrot and onion and cook gently for about 5 minutes.  Add the drained celery and the chicken stock.  Sprinkle with the celery seeds if using and season with a little salt and pepper. 
    Place the casserole in a preheated oven 180°C/Gas Mark 4 and bake, covered, for 30 minutes or until the celery is tender. 
    Drain the cooking liquid into a measuring jug and make it up to 275 ml with milk. To make the sauce, heat the butter in a saucepan and fry the finely chopped onion until golden, then blend in the flour and cook for a couple of minutes before adding the milk mixture a little at a time, stirring well after each addition.  Bring to simmering point, still stirring, and simmer gently for a minute or two, then remove from the heat and beat in the cheese and beaten egg. 
    Pour the sauce over the vegetables in the casserole dish and bake in the oven for a further 20 minutes until it is baking hot.  Serve with rice.

  • Seasonal local food recipe No.288 – Delia’s pasta ‘Puttanesca’

    Posted on August 12th, 2015 Janet No comments

    In Italian a puttanesca is a “lady of the night” so Delia Smith calls this “tart’s spaghetti”!

    Serves 2

    tomatoes-camel csa 21-08-09Preparation time: 10 minutes
    Cooking time: 40 minutes

    Ingredients
    2 cloves garlic, finely chopped
    50g anchovies, drained (optional)
    150g pitted black olives, chopped
    1 fresh red chilli, de-seeded and chopped
    1 heaped tbsp capers, drained
    450g tomatoes, skinned and chopped
    1 rounded tbsp tomato puree
    1 tbsp fresh basil, chopped
    2 tbsp olive oil
    freshly ground black pepper

    225-275 g spaghetti (depending on how hungry you are)

    freshly grated parmesan cheese
    chopped fresh basil

    Method
    To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these until the garlic is pale golden.  Then add all the other sauce ingredients, stir and season with a little pepper.

    Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.

    Cook the spaghetti, timing it to be ready when the sauce is cooked.  Drain the spaghetti, return it to the pan and toss the sauce in it, adding the basil.  Mix thoroughly and serve with lots of grated parmesan to sprinkle over.

  • Seasonal local food recipe No.268 – Delia’s tortilla

    Posted on March 22nd, 2015 Janet No comments

    A simple supper, served with a Camel CSA green salad – delicious! Delia recommends using a frying pan with a base measurement of 20 cm in diameter.

    Serves 2-3P1050625

    Preparation time: 10 minutes
    Cooking time: 40-45 minutes

    Ingredients
    5 large eggs
    1 medium onion (about 110g)
    300g small potatoes
    3 Tbs olive oil
    salt and freshly milled black pepper

    Method
    Peel the onion and cut in half before thinly slicing and separating into half moon shapes.  Peel the potatoes and slice into thin rounds.  Heat 2 Tbs of the oil in the frying pan and, when it is smoking hot, add the potatoes and onions.  Toss them around in the oil to get a good coating, then turn the heat down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender.  Shake the pan or turn them over from time to time as they are not supposed to brown very much but just gently stew in the oil.

    Break the eggs into a large bowl and whisk them lightly with a fork and add some seasoning.  When the potatoes and onions are cooked quickly transfer them to the eggs in the bowl.  Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium.  Mix the potato and eggs thoroughly and pour the whole lot into the frying pan, turning the heat down to the lowest setting immediately.

    Leave to cook slowly for 20-25 minutes uncovered.  Every now and then draw the edge in gently with a palette knife to give it a rounded edge.  When there is virtually no liquid egg left on the surface of the omelette, place a flat lid or plate over the pan, invert it and hopefully the omelette will turn out.  Put the pan back on the heat and use the palette knife to gently ease the omelette back into the pan.

    Cook for about 2 minutes more, then leave to settle for a further 5 minutes.  If your omelette doesn’t turn out or you are not feeling brave I usually finish mine off under a hot grill until there is no liquid egg left.

  • Seasonal local food recipe No.161: Delia’s celery soup with blue cheese

    Posted on September 17th, 2012 charlotte No comments

    Cornish blue cheese works beautifully in this flavourful recipe from Delia Smith. The celery in our veg boxes this week comes from St Kew Harvest, whose artisan bread would be delicious with this soup.

    Serves 6

    Preparation time: 10 minutes
    Cooking time: 45 minutes

    Ingredients
    450g celery (1 large head, trimmed weight)
    150g blue cheese, rind removed and crumbled
    50g butter
    1 potato (about 200g), peeled and diced
    1 small onion, finely chopped
    570 ml vegetable stock 
    150 ml single cream
    salt and freshly milled black pepper

    Method
    First of all separate the stalks of celery from the base and trim, reserving the leaves for a garnish. Scrub them in cold water, drain them, then slice across into thinnish slices. Now in a large saucepan melt the butter and stir in the celery, the chopped potato and the onion. Stir everything around to get a good coating of butter, then put a lid on the pan and, keeping the heat at minimum, allow the vegetables to sweat for 10 minutes to release their juices. Then uncover, pour in the stock and bring it up to simmering point.

    Cover again and cook gently for 30 minutes: after that test that the vegetables are tender and, if not, re-cover and continue to cook until they are. Next remove the pan from the heat and stir in the cream, then liquidise the soup along with the crumbled cheese until it is quite smooth. Return the soup to the rinsed-out pan and re-heat very gently. Taste and season with salt and pepper.