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  • Seasonal local food recipe No.375 – Spicy kale chips

    Posted on December 3rd, 2017 charlotte No comments

    Yay! Kale CHIPS! They’re fantastic, says Camel CSA chair Danny Barry. “Super easy and quick to make, lovely spices and really crispy…. They were so yummy I ate the whole baking tray of them in one go.”

    From Super Healthy Snacks and Treats by Jenna Zoe (via West Country FoodLover magazine).

    Serves 2-4

    Preparation time: 15 minutes
    Cooking time: 15 minutes

    Ingredients
    1 head of curly kale (about 50g)
    1 large tomato, quartered
    3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
    ½ tsp paprika
    ¼ tsp ground cumin
    pinch of sea salt
    ¼ tsp cayenne pepper
    freshly-ground black pepper

    Method
    Preheat the oven to 200C/Gas 6. Line a baking sheet wih foil. Tear small pieces of kale off the stems and place them in a colander. Wash and then dry them as completely as possible – ideally they should be completely dry. Place the dry pieces in a large bowl.

    Put the tomato quarters and sun-dried tomatoes in a food processor. Pulse until smooth. scraping down the sides of the bowl as you go. It won’t seem a lot of mixture, as the idea is just to flavour the kale rather than cover it in a thick sauce.

    Add the paprika, cumin and salt, then as much cayenne and black pepper as you like. Process the mixture again and then pour it into the bowl of kale. Using your hands, toss the kale so it is evenly coated in the masala mixture.

    Spread the kale pieces on to the prepared baking sheet and bake in the oven with the door slightly ajar for 14-16 minutes. You will know the kale is ready when it is totally crispy and thin.

  • Seasonal local food recipe No.348 – Nadiya’s mustard kale mac and cheese

    Posted on January 22nd, 2017 Janet No comments

    We’ve had this dish twice since Nadiya’s Kitchen arrived in our household at Christmas.  I’ve used both curly kale with penne and cavolo nero with macaroni but the biggest recommendation must be from my husband who usually turns his nose up at plain macaroni cheese!

    If you don’t have any cream, just use milk.  Nadiya, the BBC’s last Great British Bake Off winner, doesn’t pre-cook the kale but I blanche it with the pasta at the end of the pasta cooking time.

    Serves 6

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    500g pasta
    2 tbsps unsalted butter
    3 cloves garlic, crushed
    1 tsp English mustard powder
    3 tbsps plain flour
    250ml whole milk
    25 ml single cream
    250g mature Cheddar cheese, grated
    a large handful of kale leaves, chopped
    50g Parmesan cheese, grated
    freshly ground black pepper

    Method
    Preheat the oven to 200°C/Gas mark 6.  Bring a large pan of salted water to the boil, and cook the pasta for the recommended time on the packet.  Drain and add the oil, stirring it through, this will stop the pasta sticking together.

    Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute.  Stir in the flour, and cook for another minute, mixing all the time.  Add the milk and the cream, and whisk until the sauce is smooth and lump-free.  Continue to whisk until the sauce thickens.  Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.

    Now tip the pasta and kale into an oven proof dish, and pour over the sauce.  Bake for 20 minutes, until the top is crisp and golden.  Sprinkle with the Parmesan and a good grind of black pepper to serve.

  • Seasonal local food recipe No.302 – Baked rigatoni with squash, kale and ricotta

    Posted on November 15th, 2015 Janet No comments

    This delicious recipe appeared recently in Thomasina Mier’s column in The Guardian magazine.  It uses three of the veg in our boxes this week. We happened to have rigatoni in the cupboard but this week I might be tempted to try it with penne instead.

    Serves 4-6

    Preparation time: 45 minutes
    kale-squash-ricotta-pie-camelcsa-1115Cooking time: 15-20 minutes

    Ingredients
    600g butternut, acorn or onion squash, peeled, deseeded and cut into chunks
    200g cherry tomatoes, halved
    3 garlic cloves, bashed and peeled
    1 pinch dried chilli
    1/2 bunch sage, leaves picked
    salt and freshly ground black pepper
    3 tbsp olive oil
    200g kale
    400g rigatoni
    250g ricotta
    125g grated parmesan

    Method
    Preheat the oven to 220°C/Gas mark 7.  Put the squash, tomatoes, garlic, chilli and sage in a roasting tray, season generously, then drizzle over the oil and mix with your hands so that every chunk of squash is coated.  Roast for 25-35 minutes, shaking the tray occasionally, until the squash is a little crisp and the tomatoes are falling apart.

    Meanwhile, tear the kale leaves from their stems.  Bring a large pan of salted water to a boil, blanch the kale leaves until tender – no more than a few minutes – then transfer to a colander with a slotted spoon and leave to cool.  Bring the water back to a boil and cook the pasta for a couple of minutes less than the instructions on the packet: you want it to be still a little firm to the bite.  Squeeze any remnants of water from the kale, finely chop and put in a bowl.

    In another bowl, beat the ricotta and half the parmesan with a fork, season generously, then stir half this mixture through the kale.  Drain the pasta, reserving a cup of the cooking liquid, and return to the pan.  Stir in the kale mix and enough of the reserved cooking water to make a wet sauce that coats the pasta.

    Tip into a big baking dish and scatter the roast squash, tomatoes and sage over the top.  Dollop the remaining ricotta mixture here and there, pushing some of it down into the pasta, sprinkle on the rest of the parmesan and drizzle with a little oil.  Bake for 15-20 minutes, until the parmesan has melted and the top is golden brown.  Serve with a green salad.

  • Seasonal local food recipe No.299 – Jack Monroe’s lentil, bean and kale salad

    Posted on October 23rd, 2015 Janet No comments

    I have made this Jack Monroe salad twice recently, once with curly kale and today with cavelo nero and both times it was delicious. It is even easier if you use a tin of black-eyed beans and lentils that do not need pre-soaking such as puy lentils.

    Serves 4 for lunchP1060853

    Preparation time: 30 minutes
    Cooking time: 30-40 minutes

    Ingredients
    100 g dried brown or green lentils
    100 g dried black-eyed or haricot beans
    8 sundried tomatoes, chopped
    A handful of black olives, chopped
    A fistful of parsley, torn
    80 g kale, rinsed and chopped
    For the dressing:
    1 fat clove garlic, minced
    1 fresh red chilli, deseeded and finely chopped
    130 ml olive oil
    1 lemon, zested and juiced

    Method
    Soak the lentils and beans for at least 8 hours and preferably overnight. Meanwhile, make your dressing – a good steeping in oil and acid will calm the chilli and garlic and meld the flavours. Put the garlic, chilli, oil, lemon zest and some of the lemon juice into a lidded jar, screw on the lid tightly and shake vigorously to emulsify.  Unscrew, taste and add more lemon juice if needed.

    When you are ready to make the salad, thoroughly rinse the lentils and beans, then put them in a pan of unsalted, cold water. Bring to the boil, scrape off any scum and boil vigorously for 10 minutes.  Reduce to a simmer and cook for a further 30 minutes or until tender. Drain and rinse with hot water.  Meanwhile, warm the dressing in a small saucepan over a low heat.

    Toss all the other salad ingredients together with the warm pulses – there is no need to cook the kale as the warmth of the beans, lentils and dressing will soften it sufficiently.  Add the dressing to taste and serve.

  • Red onions in Camel CSA’s veg boxes

    Posted on October 22nd, 2015 charlotte No comments
    We have more red onions in our boxes this week. These need to be used soon, as they don’t store as well as everyday white ones. We’ve had such a prolific onion harvest this year we can expect many more for weeks to come.
    Red-onions-Camel-CSA 09-08-09
    All boxes have:-
    *red onions
    *cavolo nero (Tuscan kale)
    *carrots
    *mixed salad leaves
    *radishes
    Standard boxes also have:-
    extra potatoes
    *garlic
    *spinach OR Swiss chard
    baby leeks (Mark Norman, Bodmin)
    * = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated.
    Please wash all vegetables and fruit.
    Try these delicious kale soups on Camel CSA’s recipe page: –
  • Seasonal local food recipe No.269 – Nigel’s baked eggs with taleggio and greens

    Posted on March 27th, 2015 Janet No comments

    Charlotte saw this recipe, looks nice and simple and can be made with the kale in this week’s boxes.  Nigel also recommends using steamed spinach instead of the kale or a goat’s or blue cheese.  Apparently the combination of spinach and blue cheese is particularly good.

    Serves 2untitleduntitledred-russian-kale-camelcsa

    Preparation time: 10 minutes
    Cooking time: 20 mins

    Ingredients
    125 g of mixed greens such as kale and cavalo nero
    6 eggs
    salt and pepper
    2 Tbs olive oil
    150 g taleggio cheese, torn or sliced
    3 Tbs pumpkin seeds, chopped

    Method
    Put a pan of water on to boil. Set the oven at 200C/gas mark 6. Wash and lightly shred 125g of mixed greens, such as kale and cavolo nero.

    Add the greens to the boiling water, leave for a minute, then immediately remove and refresh in a colander under cold, running water. Gently squeeze most of the water out of the greens and set aside. Beat six eggs in a large mixing bowl, then add the shredded greens and season generously with salt and pepper.

    Warm 2 tbsp of olive oil in a nonstick ovenproof 22cm pan, then, as bubbles start to appear, pour in the egg and greens mixture.  Leave to cook over a moderate heat for two minutes. Tear or slice 150g of taleggio, or another soft, easily melting cheese, and place the pieces on the surface of the eggs and greens. Scatter over three tablespoons of chopped pumpkin seeds then bake in the preheated oven for 12 minutes until the eggs are lightly set and the cheese oozing.

  • Seasonal local food recipe No.262 – Frank’s squash, kale and bean soup

    Posted on February 7th, 2015 Janet No comments

    The original inspiration for this soup was in a newspaper or magazine, long since lost.  This is my husband’s version where he puts in whatever squash we have together with whatever greens are around: kale, cavalo nero and chard have all been used at some point.

    Serves 4squash-crownprince-camelcsa-2011

    Preparation time: 20 mins
    Cooking time: 30-40 minutes

    Ingredients
    2 Tbs olive oil
    1 onion, peeled and chopped
    2 cloves garlic, finely chopped
    1 tsp smoked paprika
    1 squash, peeled, seeds removed and diced
    500 ml stock
    1 can cannelini beans, drained
    1 large handful of kale, torn into small pieces

    Method
    Heat the olive oil in a large pan, add the onion and garlic and fry gently until the onion has softened.  Add the squash with the smoked paprika and coat in the oil before adding the stock and the cannelini beans.  Simmer until the squash is cooked.  At this point you can mash the soup slightly to make it thicker if you so wish.  Add the kale and simmer until cooked.  Season to taste and serve.

  • Fresh selection of winter veg in our boxes

    Posted on December 4th, 2014 charlotte No comments

    All this week’s boxes have: –
    kale-picking-camelcsa-1114*kale (see recipe ideas below)
    *carrots
    *beetroot
    *parsley
    *leeks
    cauliflower (Restharrow Farm, Trebetherick)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:
    Extra potatoes
    *turnips or swede
    *sprouting broccoli
    loose Brussels sprouts (Restharrow)

    All veg grown by Camel CSA unless otherwise indicated
    * = grown to organic principles

    This week’s recommended recipes from our website archive:
    Chinese-style kale       Dahl with kale

  • Seasonal local food recipe No.208 – Stir-fried curly kale with chilli & garlic

    Posted on December 14th, 2013 charlotte No comments

    A quick and easy way to give kale a kick from ever-reliable BBC GoodFood. Use the kale in Camel CSA’s veg boxes this week along with our homegrown garlic and chilli.

    Serves: 4

    Preparation: 5 minutes
    Cooking time: 8 minutes

    Ingredients
    200g curly kale
    1tbsp olive oil
    2 garlic cloves, finely sliced
    1 red chilli pepper, deseeded and sliced

    Method
    Heat the oil in a large wok or frying pan, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

  • Seasonal recipe No 40 – Kale with chorizo and poached egg

    Posted on April 16th, 2010 Trish No comments

    A recipe from Nigella Lawson’s How to Eat. She claims it’s one of her ‘regular fast hot lunches’. Quantities are for one, so double, treble or quadruple etc as necessary.

    Serves 1

    Preparation 15 minutes
    Cooking 15 minutes

    Ingredients
    175g kale
    approx. 100g chorizo (the fresh or semi-dried sausages – rather than the salami type – half of one of the horseshoe-shaped linked sausage loops is about right)
    1 egg
    1 tbsp ordinary oil

    Method
    Remove the curly leaves of kale from the stems and tear the leaves into smallish pieces. Cut the chorizo into slices about 5mm to 1cm thick and then cut them into quarters. Bring a pan of water to the boil and add salt. Put the kale in the boiling water and cook till tenderish (about 5-7 minutes).

    Put 1 tbsp oil into a heavy-bottomed, deepish frying pan and cook the chorizo pieces for a few minutes, stirring and pressing with a wooden sppon – 3 or so minutes should be fine. While this is happening, as well as keeping an eye on the kale, put a pan of water on to poach the egg. Drain the kale well when cooked and then stir into the chorizo. Put the egg in to poach and when it’s ready, turn the orange-spliced kale on to a plate and put the poached egg on top.