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  • Frisee/curly green endive in Camel CSA’s veg boxes

    Posted on October 13th, 2017 charlotte No comments


    Do you call it frisee or curly green endive? Like tomayto or tomahto, you takes your choice!

    Frisee/curly green endive leaves are excellent scattered in a mixed green salad. This week we’ve all got a whole one. We’ve grown an awful lot of them, that’s why. Something to do with the Cornish weather.

    Bridget, one of our growers, has come up with this delicious dish – frisee and panchetta with spaghetti.

    curly-green-endive-camelcsa-210412

    In all the boxes this week:-
    *frisee/curly green endive
    *tomatoes – red and yellow
    *aubergines or courgettes or green pepper
    *chillies
    *onions
    kale – black Tuscan or red curly or red Russian (*Camel CSA /Restharrow Farm, Trebetherick)
    potatoes – ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *rainbow chard
    *cucumbers
    *beetroot

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

    Are you short of ideas how to prepare the vegetables in your box? Try these delicious dishes on the recipes page on our website
  • Seasonal local food recipe No.369 – Bridget’s frisee and panchetta with spaghetti

    Posted on October 12th, 2017 Janet No comments

    Bridget, one of our professional growers, came up with this recipe for the frisee (also known as curly green endive) in our veg boxes this week.  It got a big thumbs-up from her son.

    Serves 2

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    100g panchetta, chopped
    1 medium onion, finely chopped
    1-2 cloves garlic, peeled and crushed
    1 head frisee
    2 egg yolks
    100 ml double cream
    60g Parmigiano cheese, finely grated
    freshly ground black pepper

    Method
    On a medium to high heat, fry off the pancetta to release the fat and brown lightly. Add the onions, reduce the heat and sweat until translucent. Add the garlic and cook for 5 minutes.

    Start cooking the spaghetti.  Remove the tougher stems from the frisee and wash the remaining leaves. Tear the leaves into the pancetta mix, add the pepper and reduce the heat to low.

    In a separate bowl, mix together the cream, egg yolks and Parmigiano. Once the spaghetti is cooked, drain and return to the pan. Mix in the pancetta and frisee and take off the heat before adding the cream and egg mixture. Mix well so that all the spaghetti is coated with the sauce and serve.