*

Standard boxes will have extra potatoes plus:
* radish bunch (Camel CSA)
* parsnips (Camel CSA)
cauliflower (Camel CSA/Restharrow Farm, Trebetherick)

* = grown to organic principles

Standard boxes will have extra potatoes and onions plus:
* red cabbage (Camel CSA)
* garlic (Camel CSA)
sprouting broccoli (Restharrow Farm, Trebetherick)

* = grown to organic principles

Standard boxes will get extra potatoes and onions plus:
* oriental salad leaves (Camel CSA)
* red cabbage (Camel CSA)
cauliflower (Camel CSA/Restharrow Farm, Trebetherick)

* = grown to organic principles

Serves 4
Preparation/Cooking: 15-20 minutes

Ingredients
10 rashers of pancetta or dry-cured streaky bacon, thinly sliced
olive oil
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
1 handful of grated Parmesan cheese
455g dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
200g buffalo mozzarella, cut into 1cm dice
2 handfuls of pine nuts, lighly toasted

Method
In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in the mozzarella and pine nuts. Serve immediately.

Standard boxes will have extra potatoes and onions plus
* swiss chard (Camel CSA)
* beetroot (Camel CSA)
sprout stalk (Restharrow Farm)

* = grown to organic principles

Standard boxes will have extra potatoes and onions plus:
* leeks (St Kew Harvest)
* savoy cabbage (Camel CSA)
* parsley (Camel CSA)

* = grown to organic principles

Standard boxes will have extra potatoes plus:
* parsnips (Camel CSA)
* celeriac (Camel CSA)
* salad leaves (Camel CSA)

* = grown to organic principles

Everyone will have:
* parsley (Camel CSA)
* onions (Camel CSA)
* carrots (Camel CSA)
* red cabbage (Camel CSA)
* squash (Camel CSA)
* parsnips (Camel CSA)
* swede (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* leeks (Camel CSA)
* turnip bunch (Camel CSA)
* purple sprouting broccoli (Camel CSA)

* = grown to organic principles

Try these recipe ideas from Camel CSA: -
Spicy roasted squash
Squash and apple curry

potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* celeriac (Camel CSA)
* parsnips (Camel CSA)
* carrots (Camel CSA)
* savoy cabbage (Camel CSA)
* beetroot (Camel CSA)
* turnip (Camel CSA)

Standard boxes will have extra potatoes plus:
* leeks (Camel CSA)
* squash (Camel CSA)

* = grown to organic principles

Serves 4
Preparation and cooking: 30-40 minutes

Ingredients
For the gnocchi:
300g floury potatoes
50g plain flour, plus extra for dusting

For tomato sauce:
1-2 tbsp olive oil
1 small onion, finley chopped
1 garlic clove, finely chopped1 tbsp tomato purée
1 x 400g can chopped tomatoes
pinch of sugar
salt and freshly ground black pepperbasil leaves, to garnish

Method
For the gnocchi, cook the potatoes in their skins in a pan of boiling water for 10-15 minutes, or until tender (a knife should slide in without much resistance). Drain the potatoes and set aside until cool enough to handle. Peel the potatoes and pass through a potato ricer into a bowl, then measure out 250g for the gnocchi.

For the tomato sauce, heat the olive oil in a small pan and gently fry the onion and garlic for 2-3 minutes, or until softened but not coloured. Add the tomato purée and chopped tomatoes and bring to a simmer. Reduce the heat slightly and cook for a further 10-15 minutes, stirring occasionally. Season with a pinch of sugar and some salt and freshly ground black pepper.

Meanwhile, tip the potato onto a floured work surface and knead in the flour until the mixture comes together to form a dough. Divide into four equal pieces and roll out into thick sausage shapes. Cut each sausage into 2cm/1in pieces and press with the tines of a fork to create a pattern.

Bring a large pot of salted water to the boil and add the gnocchi. Cook the gnocchi for 1-2 minutes, or until they float to the top. Remove with a slotted spoon and divide among serving bowls.

Spoon over the tomato sauce and garnish with fresh basil to serve.