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  • Seasonal local food recipe No.388 – Raw Chioggia beetroot salad with lemon

    Posted on August 6th, 2018 charlotte No comments

    We have some of those candy-striped ‘Chioggia’ heritage beetroot in this week’s veg boxes. They have a sweet and tender flesh which is more fun eaten raw, as cooking eradicates the stripes. This salad, made with lemon, is recommended by Shillingford Organics near Exeter in Devon. It’s also good if you add a little orange juice and honey as well.

    Unless you’re unable to slice the beets extremely thinly, cut them into matchsticks or grate them instead.  Unlike conventional beetroot, they won’t bleed!

    Serves: 4
    chioggia-beetroot-salad-camelcsa-150818Preparation: 10 minutes

    Ingredients
    2-3 Chioggia beets, depending on their size
    salt and freshly cracked pepper
    juice from 1 small lemon, about 2-3 tbsp
    2 tsp olive oil
    1/4 tsp mustard (grainy is good)

    Method
    Scrub the beets really well. Slice off the tops and trim the roots. Slice the beets as thin as possible. This is easiest if you use a mandoline.

    Arrange the slices into a serving bowl, lightly seasoning them with salt and pepper as you go along. Combine the lemon juice, oil and mustard in a small jar with lid and shake well. Drizzle over the beet slices and serve.

  • Seasonal local food recipe No.387 – Courgette loaf cake

    Posted on July 30th, 2018 charlotte No comments

    Want something different to make with the glut of courgettes in your weekly veg box? This simple sponge loaf is recommended by Camel CSA expert grower Bridget Gould. It’s taken from BBC Good Food, which says: “The hidden veg keeps it moist and walnuts add crunch.”

    Serves: 8

    Preparation: 15 minutes
    Cooking: one hour

    Ingredients
    butter, for the tin
    2 large eggs
    125ml vegetable oil
    85g soft brown sugar
    350g courgettes, coarsely grated
    1 tsp vanilla extract
    300g plain flour
    2 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp bicarbonate of soda
    1/2 tsp baking powder
    85g walnuts, roughly chopped
    140g sultanas

    Method
    Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

    In another bowl, combine the remaining ingredients with a pinch of salt. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

  • Wonderful wonky veg in Camel CSA’s weekly vegetable boxes

    Posted on July 29th, 2018 charlotte No comments

    We love our wonky veg! Our veggies taste delicious even if some of them don’t always look perfect and it means we reduce food waste. They’re grown to organic principles and our volunteer picking and packing team harvest them for our weekly veg boxes every Friday morning.

    harvesting-wonky-carrots-camelcsa-270718In all boxes:-
    *bunched carrots – ‘Early Nantes’
    *cucumber
    *beetroot
    *courgettes (Mark Norman, Bodmin)
    *pointed ‘Hispi’ cabbage or calabrese (CSA / Mark)
    *green onions (Mark)
    *new potatoes – ‘Rocket’ or ‘Estima’ (CSA / Mark)

    Standard boxes also have:-
    *aubergines
    *tomatoes
    *runner beans (Mark)

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.

    Have a look at the veg recipes on the recipes page on our website – we have nearly 400 for you to try.

  • Seasonal local food recipe No.386 – River Cafe’s spaghetti with lemon

    Posted on July 23rd, 2018 charlotte No comments

    In hot weather I never feel like cooking. But we have to eat! This couldn’t be easier, and uses basil from Camel CSA’s weekly veg boxes. It’s another summer dish from the Observer Food Monthly‘s 20 Best Recipes and is taken from River Café 30 by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli.

    Serves: 6 (as a starter or light lunch)
    basil-camelcsa-060718Preparation and cooking time: 10 minutes

    Ingredients
    250g spaghetti
    juice of 3-4 unwaxed lemons
    150ml olive oil
    150g parmesan, freshly grated
    2 handfuls fresh basil leaves, finely chopped
    finely grated lemon zest, optional

    Method
    Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

    Meanwhile, whisk the lemon juice with the olive oil, then stir in the parmesan – it will melt into the mixture, making it thick and creamy. Season with sea salt and black pepper and add more lemon juice to taste.

    Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated with the cheese. Finally, stir in the chopped basil and, ideally, some lemon zest.

  • Seasonal local food recipe No.385 – Anna Jones’ courgette and halloumi fritters with chilli and mint jam

    Posted on July 17th, 2018 charlotte No comments

    This is a surprisingly tasty courgette fritter recipe that doesn’t contain any eggs. It’s from the Modern Cook vegetarian series in The Guardian. Anna says: “If you are vegan, you can replace the halloumi with two more courgettes.”

    As there was some Camel CSA chilli and crab apple jelly left over in my fridge, I didn’t need to make the chilli jam.

    Serves 4 (makes 16 fritters)

    courgette-halloumi-fritters-camelcsa-100718Preparation: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    3 medium courgettes (about 400g)
    1 packet halloumi (about 225g)
    100g rice flour
    100g plain or white spelt flour
    1 tsp baking powder
    courgette-halloumi-fritters-plate-camelcsa-1007181 pinch dried oregano
    Zest and juice of 1 lemon
    Olive oil
    Salad leaves, to serve

    For the chilli jam
    6 red chillies, finely sliced
    6 tbsp red-wine vinegar
    5 tbsp sugar
    1 small bunch mint, leaves picked and finely chopped

    Method
    Put all the chilli jam ingredients into a small pan and bring to a simmer for five to eight minutes, until the liquid has thickened and the chillies are soft and sticky.

    Grate the courgette and halloumi. Mix the flours, baking powder, oregano and lemon zest in a large bowl. Add the grated courgette and halloumi, and mix well. Season well with salt and black pepper. If your batter looks too dry add a little milk or water until it is spoonable.

    Heat a large heavy-based frying pan on a medium heat and add a generous drizzle of olive oil. Next add the batter – about two tablespoons for each fritter – and fry for a couple of minutes, until the edge is well-set, then flip and cook for another couple of minutes. Keep going until all your batter is used up – keep the cooked fritters warm in a low oven.

    Serve with the chilli jam and salad leaves dressed with the lemon juice. Leftover fritters keep well in the fridge for several days – reheat in a 180C/350F/gas 4 oven for about 10 minutes. They’re also delicious cold!

  • Hand-dug new potatoes in Camel CSA’s veg boxes

    Posted on July 16th, 2018 charlotte No comments

    Some of the vegetables in our weekly veg boxes are grown for us by Mark Norman on his smallholding on the outskirts of Bodmin. Mark also works two days a week as lead grower at Camel CSA, alongside our other grower Bridget Gould and our seasonal worker Ann Smith.

    In all boxes:-
    digging-potatoes-camelca-130718*carrots – ‘Early Nantes’ or ‘Amsterdam Forcing’
    *Swiss chard
    *salad leaves
    *spring onions
    *courgettes (Mark Norman, Bodmin)
    *new beetroot (CSA / Mark)
    *new potatoes – ‘Rocket’ or ‘Estima’ (CSA / Mark)

    Standard boxes also have:-
    *cucumbers
    *French beans – ‘Amethyst’
    *calabrese (Mark)

    *= grown to organic principles.  Please wash all produce thoroughly.
    All veg grown by Camel CSA unless stated otherwise.
  • Seasonal local food recipe No. 384 – New potato & green bean salad

    Posted on July 8th, 2018 charlotte No comments

    This has to be one of the best and easiest salad combos I’ve tried for a while. The lovely purple French beans in Camel CSA’s weekly veg boxes turn green when cooked. They look and taste beautiful in this healthy recipe from BBC Good Food magazine.

    new-potato-green-bean-salad-camelcsa-080718Serves: 6

    Preparation time: 10 minutes
    Cooking time: 8 minutes

    Ingredients
    500g medium new potatoes, thickly sliced
    200g green bean, trimmed

    For the dressing
    1 tbsp lemon juice
    1 tsp clear honey
    1 tsp wholegrain mustard
    3 tbsp olive oil
    4 spring onions, thinly sliced

    Method
    Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.

    Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing.

  • Seasonal local food recipe No.380 – Nigel Slater’s bubble and swede

    Posted on March 28th, 2018 charlotte No comments

    Some of our veg box members are getting restless. At the end of a long, hard winter they’re finding it hard to think of new ways to serve up the humble swede in our veg boxes.

    bubble-and-swede-camelcsa-240318Food writer Nigel Slater says this vegetarian dish is perfect for a warming midweek supper. He adds: “I am also tempted to introduce some crumbled sausage meat, fried until almost crisp in a shallow pan or, better still, a bit of black pudding.”

    Serves: 2

    Preparation time: 10 minutes
    Cooking time: one hour

    Ingredients
    750g swede
    2 medium leeks
    60g butter
    salt and black pepper

    Method
    Peel the swede, then cut it into large chunks. Place the swede in a steamer basket over a pan of boiling water, then cook it for about 30 minutes until soft.

    Set the oven at 200C/gas mark 6. Meanwhile, trim 2 medium-sized leeks, slice them and rinse thoroughly in cold running water. Melt the butter in a pan, add the leeks and let them cook for 20 minutes or so until they are totally tender.

    When the swede is soft, crush it with a fork, vegetable masher or wooden spoon, and season generously with salt and black pepper. Fold the cooked leeks and the melted butter into the mashed swede, then spoon into an ovenproof dish. Bake the mixture for about 35-40 minutes, until the top is lightly crisp.

  • Standard seasonal produce in this week’s veg boxes

    Posted on February 11th, 2018 charlotte No comments

    The recent cold, damp, dark weather conditions have slowed the growth of our own home-grown veg, so there are more bought-in items this week. Roll on spring and some more warm sunny days!

    In all our veg boxes this week:-
    sorting-Jerusalem-artichokes-camelcsa-090218*Jerusalem artichokes (Mark Norman, Bodmin)
    cauliflower (Restharrow Farm, Trebetherick)
    red onions (Restharrow)
    swede (Restharrow)
    savoy cabbage (Restharrow)
    parsnips (Total Produce)
    potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *purple sprouting broccoli (*Camel CSA/Total Produce)
    leeks (Restharrow)
    beetroot (Restharrow)

    * = grown to organic principles. Please wash all vegetables carefully.

    Try more than 350 ways of preparing vegetables on the recipes page on our website.

  • Seasonal local food recipe No.378 – Ottolenghi’s swede, bacon and walnut gratin

    Posted on January 22nd, 2018 charlotte No comments

    The humble “neep” of traditional Burns Night fame takes on a posh new identity in this Yotam Ottolenghi dish. The secret is the sage and the walnuts. Served with a green salad, it’s awesome! I used fromage frais instead of double cream and left out the salt. Yotam says: “It also works without the bacon, if you want to make it vegetarian.”

    Serves 6 as main course, 8 as a side

    swede-camelcsa-011009Preparation time: 10 minutes
    Cooking time: one hour 15 minutes (mostly oven)

    Ingredients
    25g unsalted butter
    1 large onion, thinly sliced (200g net weight)
    200g smoked bacon lardons
    10g sage leaves, finely shredded
    300ml double cream
    400ml vegetable stock
    1½ tbsp dijon mustard
    2 large swedes, peeled, cut in half and then into 3-4mm-thick slices (1.4kg)
    Salt and freshly ground black pepper
    40g mature cheddar, coarsely grated
    40g walnut halves, roughly chopped

    Method
    Heat the oven to 200C/390F/gas mark 6. Put the butter in a large, 28cm-diameter pot on a medium-high heat. Once it starts to foam, add the onion and bacon, and fry, stirring frequently, for seven to eight minutes, until the onions are soft and the bacon is cooked. Stir in half the sage, the cream, stock, mustard, swede, half a teaspoon of salt and plenty of pepper, bring to a boil, then turn down the heat to medium and leave to simmer for five minutes, stirring every now and then.

    Spoon the swedes into a high-sided, 20cm x 30cm ovenproof dish, and pour all the pan juices and bacon bits over the top. Press the swedes down into the dish, and if need be move the slices around, so they’re evenly layered, then roast for 40 minutes, basting and pressing down once more halfway through.

    While the gratin is cooking, mix the cheddar with the walnuts and remaining sage. When the 40 minutes are up, sprinkle the cheddar mix all over the gratin and bake for a further 15-20 minutes, until the gratin is dark golden brown and bubbling, and leave to rest for 10 minutes before serving.