We're growing our own food!
Home icon RSS icon
  • 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.

  • Seasonal local food recipe No.372 – Pork stew with savoy cabbage and a smoked cheese crust

    Posted on November 12th, 2017 Janet No comments

    We had this tasty stew for tea on Friday, using the Savoy cabbage in this week’s veg boxes.  It’s from TV chef Tom Kerridge’s Dopamine Diet.  As I am not a fan of smoked food we used ordinary cheddar cheese for the crust.  It has a lovely liquor, delicious spooned over mashed potato.

    Serves 4-6

    Preparation time: 30 minutes
    Cooking time: 3 hours 30 minutes

    Ingredients
    vegetable oil
    1kg shoulder of pork, skin removed and cut into 3 cm cubes
    200g pancetta, diced
    2 onions, halved and sliced
    10 garlic cloves, grated
    2 chicken stock cubes
    200ml white wine
    2 tsp cracked black pepper
    A bunch of rosemary (about 6-8 sprigs), tied together with kitchen string
    400ml chicken stock
    3 tbsp medium-hot German mustard
    1 Savoy cabbage, cored and finely sliced
    2 x 70g packets of pork scratchings, packets bashed to coarsely crush
    6 tbsp dried onion flakes
    3 tbsp thyme leaves
    250g smoked cheese, grated
    sea salt and freshly ground black pepper

    Method
    Set a large, lidded heavy flameproof casserole over a medium heat.  Add a little oil and saute the pork in batches until golden brown.  Remove with a slotted spoon; drain on kitchen paper.

    Add the pancetta to the casserole and fry until it has rendered plenty of its fat and is lightly browned.  Reduce the heat slightly and add the onions and garlic.  Sweat gently, stirring occasionally for about 10-15 minutes until softened. Crumble in the stock cubes, then add the wine and cracked black pepper.  Bring to the boil and simmer until the liquor is reduced down to a rich glaze.

    Meanwhile, preheat the oven to 150°C/Gas mark 2.  Return the pork to the casserole, add the herb bundle and pour on the stock.  Bring to the boil, put the lid on and cook in the oven for 2 hours.

    Stir in the mustard and some salt and pepper.  Spread the sliced cabbage over the pork.  Cover and cook in the oven for a further 45 minutes. Remove the lid and return to the oven for a further 15-20 minutes to reduce the liquor.

    In a small bowl, mix the pork scratchings with the onion flakes and thyme leaves.  Scatter the cheese over the casserole, followed by the crunchy pork mixture.  Return to the oven for a further 25-30 minutes.  Leave to stand for 5 minutes before serving.

  • Seasonal local food recipe No.371 – Nigel’s baked beetroot with seeded ricotta

    Posted on November 5th, 2017 Janet No comments

    If we hadn’t already used our beetroot I’d be tempted by this recipe featured in today’s Observer magazine.

    Serves 4 as a side dish

    Preparation time: 45 minutes
    Cooking time: 45 minutes

    Ingredients
    4 medium-sized beetroot
    12 sprigs thyme
    4 sprigs rosemary
    4 bay leaves
    3 tbsp olive oil
    200g ricotta cheese
    1 small orange
    1 tbsp hemp seeds
    2 tbsp pumpkin seeds
    3 tbsp parsley, chopped

    Method
    Bring a large, deep saucepan of water to the boil and salt it generously.  Scrub and trim the beetroots, taking care not to pierce the skin. Boil them whole and unpeeled for 40-45 minutes until they are fully tender.  You should be able to pierce them effortlessly with a skewer.

    Heat the oven to 200°C/gas mark 6.  Put the ricotta in a mixing bowl.  Finely grate the zest ot the orange and add to the ricotta with the hemp and pumpkin seeds and the chopped parsley.  Season with a little salt and a few twists of black pepper.

    Place a large piece of kitchen foil in a roasting tin.  When the beetroots are tender, remove them from the water, peel off the skins – they should come away easily – then place the beetroots on the foil. Put the sprigs of thyme and rosemary and the bay in a mixing bowl.  Add a little salt and black pepper, then pour in the olive oil.  Toss the seasonings and oil together then spoon over the beetroots.

    Loosely scrunch the edges of the foil together to make a parcel around the beetroots, then bake for about 45 minutes. Remove the roasting tin from the oven, unwrap the foil, then put the beetroots on a serving plate.  Slice them open and place generous spoonfuls of the seeded ricotta mixture on each one.

  • Seasonal local food recipe No.364 – Asparagus frittata with soft cheese and chives

    Posted on June 18th, 2017 Janet No comments

    This recipe was featured in The Guardian‘s 10 best asparagus recipes. It made for a very tasty meal on Friday evening accompanied by a green salad.

    Serves 2

    Preparation time: 5 minutes
    Cooking time: 15 minutes

    Ingredients
    200 g asparagus, trimmed
    1 tbsp olive oil
    salt and cayenne pepper
    nutmeg, freshly grated
    3 large eggs, beaten
    125g soft cream cheese
    30g parmesan, finely grated
    2 tsp chives, chopped
    butter, for frying

    Method
    Thinly slice the asparagus spears on the diagonal.  Warm the olive oil in a non-stick frying pan, add the asparagus and season with salt, cayenne pepper and a pinch of nutmeg.  Cook gently over a low heat until the asparagus is tender and lightly coloured.  Tip out on to a plate, set aside and wipe out the frying pan.

    In a mixing bowl, beat together the eggs, cream cheese, parmesan and chives until smooth.  Return the frying pan to a moderate heat, add a little slice of butter and heat until it is just beginning to froth.  Pour in the egg mixture, turn down the heat to low and begin bringing in the frothing edges to the liquid centre of the pan using a spatula.

    Tip the cooked asparagus into the pan and disperse evenly.  Continue to gently lift the more cooked parts of the frittata, allowing the liquid egg to slip underneath them until a happy, soft and curd-like medium has evolved.  This should take around 2 minutes.  Slide the frittata on to a plate and allow to cool a little before serving.