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  • Seasonal local food recipe No.283 – Courgette and spinach tian

    Posted on July 3rd, 2015 Janet No comments

    I don’t know where the original recipe for this dish came from but it tastes good.  The quantities quoted are what I used tonight.  I served it with carrots though a salad would also be good.  It is also delicious cold.

    Serves 4P1050962

    Preparation time: 30 minutes
    Cooking time: 30 minutes

    Ingredients
    1 onion, finely chopped
    1 Tbs olive oil
    3 medium courgettes, chopped into small chunks
    200 g spinach, shredded
    50 g rice, cooked
    100g cheddar cheese, grated
    3 eggs, lightly beaten
    freshly ground black pepper
    3 Tbs grated parmesan cheese

    Method
    Heat the oil in a large pan and gently fry the onion.  Once the onion is starting to go translucent add the chopped courgette and cook until the courgette has softened.  Add the spinach and cook until wilted.  Remove the pan from the heat and add the rice, cheddar cheese, pepper and eggs.  Mix well before pouring into a greased, shallow oven proof dish.  Sprinkle the parmesan cheese over the top.  Bake in a preheated oven at 200°C/ Gas Mark 6 for 30 minutes or until the top is golden brown.

  • Seasonal local food recipe No.225 – Spinach with Indian cheese

    Posted on May 2nd, 2014 Janet No comments

    This is from Quick Vegetarian Curries by Mridula Baljekar.  It is a favourite of mine when we have friends round for a curry.  If you can’t get hold of Indian paneer it is just as good made with halloumi cheese.

    Serves 4

    Photo: Heath Bass

    Preparation time: 25-30 minutes
    Cooking time: 20 minutes

    Ingredients
    2 tbs sunflower oil
    6 cloves garlic, peeled and crushed
    1 small onion, finely chopped
    2.5cm cube root ginger, peeled and finely grated
    1 tbs ground coriander
    1 tsp ground cumin
    1/2 tin chopped tomatoes
    1/2 tsp ground turmeric
    1 tsp paprika
    1/4-1/2 tsp chilli powder
    150g spinach, finely chopped
    300ml water
    250g paneer, cut into 1cm cubes
    175g cooked potatoes cut into 2.5cm cubes (optional)
    1/2 tsp garam masala

    Method
    Heat the oil in a pan over a low heat, add the garlic and stir fry for 1 minute, then add the onion and fry for 5-6 minutes until softened.  Add the ginger, ground coriander and cumin, cook for 1 minute then add the tomatoes and cook for 3-4 minutes.  Add the turmeric, paprika and chilli powder and cook for 30 seconds before adding the spinach and stir fry for 2-3 minutes.  Add half the water and cook for 3 minutes or until the water dries up, tossing and turning the ingredients constantly.  Add the paneer, potatoes if using and remaining water, reduce the heat to low and simmer for 5 minutes, uncovered.  Add a little more water if necessary.  Sprinkle on the garam masala and serve.

  • Seasonal local food recipe No.224 – Cannelloni stuffed with spinach and almonds

    Posted on April 18th, 2014 Janet No comments

    This is from Cordon Vert by Colin Spencer and has been a favourite for nearly 30 years!  It’s a bit fiddly but well worth the effort. If you can’t get canneloni you could use lasagne sheets or use the filling to make a lasagne.

    baby-spinach-camel csaServes 4-6

    Preparation time: 30 minutes
    Cooking time: 20 minutes

    Ingredients:
    12-16 cannelloni tubes
    900g leaf spinach
    50 g butter
    115g ground almonds
    2 tbs double cream
    salt and freshly ground black pepper
    50g grated gruyere cheese
    300 ml single cream
    50g grated parmesan cheese

    Method

    Cook the pasta in boiling water until done.  Remove from the heat, drain then put the cooked pasta into a bowl of cold water with a little oil in it to keep it separate.  Remove the stalks from the spinach and discard.  Cook the spinach in half the butter over a low heat.  The spinach should shrink to less than half its bulk in about 5-6 minutes.  Cool and drain off the excess liquid.

    Put the cooked spinach in a bowl and chop with a wooden spoon.  Add the almonds, remaining butter, double cream, gruyere cheese, season to taste and mix well.

    Drain the canneloni, then taking one tube at a time put a portion of the spinach mixture in it.  Place the filled tubes in a shallow, greased ovenproof dish, pour the single cream over, sprinkle with the parmesan cheese and bake in a preheated oven gas mark 2/150°C for about 20 minutes until the canneloni is heated through and the cheese is melted.  Serve with a green salad.

  • Seasonal local food recipe No.222 – Hugh’s spinach, penne and cheese spouffle

    Posted on March 28th, 2014 Janet No comments

    This is from Hugh Fearnley-Whittingstall’s Veg Every Day book.  He puts cooked pasta into a soufflé mix to turn it into a sustaining one-pot dish – a spoufflé!  I’ve been waiting for spinach (or chard) in my veg box to try this again.

    Serves 4baby spinach-camel csa

    Preparation time: 30 minutes
    Cooking time: 25-30 minutes

    Ingredients
    300ml milk
    1 bay leaf
    1/2 onion
    a few black peppercorns
    100g penne
    olive oil
    250g spinach, any tough stalks removed
    50g butter, plus extra for greasing
    50g plain flour
    75g mature cheddar cheese, grated
    a little freshly grated nutmeg
    3 large eggs, separated, plus 1 extra egg white
    salt and pepper

    Method
    Put the milk, bay leaf, onion and peppercorns into a small pan and bring to just below a simmer.  Turn off the heat and leave to infuse.

    Cook the penne until al dente, drain well then toss in a tiny bit of olive oil to stop it sticking together.

    Cook the spinach, with just the water clinging to it after washing, in a covered pan over a medium heat until wilted – just a few minutes.  Drain well.  When cool enough to handle, squeeze out the excess water and chop roughly.

    Heat the butter in a pan over a medium heat, stir in the flour to form a roux and cook for a few minutes.  Reheat the infused milk, then strain.  Add the milk to the roux a third at a time, beating well: you will end up with a thick bechamel sauce.  Cook, stirring for a couple of minutes.  Remove from the heat and stir in the cheese, nutmeg, chopped spinach and season to taste.  Beat in the egg yolks, then fold in the cooked penne.

    In a clean bowl, whisk the egg whites to firm peaks.  Stir a spoonful into the bechamel mix to loosen it, then carefully fold in the rest.

    Tip into a buttered 1.5 litre soufflé dish, place on a baking sheet and bake in a preheated oven gas mark 5/190°C for 25-30 minutes until well risen and golden.  Serve straight away.

  • Spinach and chard in our veg boxes this week

    Posted on March 13th, 2014 charlotte No comments

    The spring sunshine is helping to bring things on. Camel CSA’s vegetable boxes also have freshly-picked salad leaves from our polytunnel and tender sprouting broccoli from Restharrow Farm, Trebetherick.

    All boxes have: –
    * spinach or chard leaves (Camel CSA)
    * mixed salad bag (Camel CSA)
    * sprouting broccoli (Camel CSA/Restharrow Farm)
    onions (Restharrow)
    red cabbage  (Restharrow)
    cauliflower (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra 500g potatoes
    * flat-leaved parsley (Camel CSA)
    * beetroot (Camel CSA)
    * leeks (Camel CSA)

    * = grown to organic principles
    ** baby leaf beet, pak choi, lettuce, rocketred mustard and golden mustard greens

  • Seasonal local food recipe No.111: Kohlrabi, potato and spinach gratin

    Posted on September 2nd, 2011 charlotte No comments

    Camel CSA’s weekly veg box members keep asking: “What’s that pale greenish-white sputnik-like vegetable in the veg boxes? And what do I do with it?”

    Kohlrabi are easy to grow, not often seen in the shops and highly underrated. They have the combined taste and texture of radishes and turnips – but are milder, crisper and more juicy.

    I love to eat smaller ones raw – just peel and slice them into batons or matchsticks. They can be grated as a crunchy addition to salads, made into a kohlrabi remoulade, or cubed and steamed before dressing with oil and lemon juice. Some people even stuff them! (But I think life’s too short for that.)

    This recipe comes with some useful tips on cooking with kohlrabi from Hugh Fearnley-Whittingstall in the Guardian. He says: “If your kohlrabi still has its green leaves attached, combine them with the spinach in this tasty gratin.”

    The spinach could be replaced with some of the Swiss chard we’re getting in Camel CSA’s weekly veg boxes at the moment. Oh – and I used creme fraiche instead of double cream.

    If you have just one kohl rabi, you could make this for two people (or for four as a side dish) simply by dividing the amounts by three.

    Serves 6

    Preparation: 20 minutes
    Cooking:  35 – 40 minutes

    Ingredients
    1 tbsp sunflower oil
    1 knob butter, plus a little more for greasing the dish
    2 medium onions (about 600g), halved and finely sliced
    Salt and freshly ground black pepper
    500g kohlrabi, peeled and cut into 3mm thick rounds
    250g potatoes, peeled and cut into 3mm rounds
    2 tsp thyme leaves, chopped
    200ml double cream
    200ml water (or chicken or vegetable stock)
    1 big handful baby spinach, or spinach mixed with kohlrabi leaves
    1 tbsp parsley, chopped

    For the topping
    60g fresh breadcrumbs
    25g butter, melted
    45g cheddar or hard goat’s cheese, grated

    Method

    Preheat the oven to 190C/375F/gas mark 5. Place a medium-sized frying pan over a medium heat. Add the oil and butter, wait until it foams, then add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.

    Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.

    Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley, then place in a lightly buttered gratin dish, about 30cm x 20cm x 7cm in size, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.

    Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling.

  • Green leafy veg ‘may reduce diabetes risk’

    Posted on August 20th, 2010 charlotte No comments

    The mounds of Swiss chard picked for our veg boxes this week could help prevent us developing type 2 diabetes, according to the British Medical Journal.

    Researchers from Leicester University found that one and a half portions of green leafy vegetables every day could result in a significant 14 per cent risk reduction in getting the disease. You can see the BBC report on their findings here.

    Green leafy veg include chard, spinach, cabbage, kale and lettuce – and are all found in abundance in Camel Community Supported Agriculture’s weekly veg boxes at different times of the year.

  • This week’s share of the harvest

    Posted on July 30th, 2009 charlotte No comments

    Members of Camel Community Supported Agriculture can expect to find up to a dozen freshly-harvested vegetables in their boxes this week.

    Camel CSA 30-07-09The beetroot, onions, radishes, turnips and Swiss chard have been cultivated on our own site at St Kew Highway.

    Camel CSA’s expert growing team are providing the remainder of the box contents from their own plots.

    Mark Norman has grown the courgettes, which feature in Camel CSA’s Recipe No 5 – Courgette frittata, at his site on the outskirts of Bodmin.   He has also supplied the new potatoes, which are Marfona variety.  The British Potato Council says these have an almost “buttery” flavour and a smooth waxy texture.

    Jane and Gav Mellowship are supplying large and small mixed salad bags from their plot on the coast at New Polzeath.

    Jeremy Brown has produced the parsley, spinach and cucumbers on his land behind St Kew Harvest Farm Shop.

    Watch our latest video: Camel CSA – Our first harvest