Seasonal local veg from Cornwall in this week’s boxes

The last of our squash are in this week’s share of the harvest. There were just enough for a Crown Prince variety in each box, minus the one that had been nibbled by the resident mice in our potting shed.

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

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Christmas veg boxes brimming with local seasonal produce

Our double-value Christmas boxes will all have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* garlic (Camel CSA)
sprout stalk (Restharrow Farm, Trebetherick)
* salad bag (Camel CSA)
* carrots (Camel CSA)
* parsnips (Camel CSA)
* squash (Camel CSA)
* savoy cabbage (Camel CSA)
* swede (Camel CSA)
* chilli string (Camel CSA)
green tomato and apple chutney (Camel CSA)
tomato marmalade (Camel CSA)
* parsley (Camel CSA)

Standard boxes will have additional potatoes plus
* leeks (Camel CSA)
* red cabbage (Camel CSA)
* beetroot (Camel CSA)
jar of St Mabyn honey

NB next veg box day is Friday 6 January 2012

* = grown to organic principles

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Local and seasonal – contents of this week’s veg boxes

Everyone will be having:

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

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Seasonal local veg in the boxes this week

This week everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* salad bag (Camel CSA)
* sprout stalk (Camel CSA) – do use the tasty top too!
* carrots (Camel CSA)
* leeks (Camel CSA)
* turnip bunch (Camel CSA)

Standard boxes will have extra potatoes plus
* parsley (Camel CSA)
* purple sprouting broccoli/swiss chard (Camel CSA)
* beetroot bunch (Camel CSA)

* = grown to organic principles

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Seasonal local recipe No 123: Three-root boulangère

With a selection of roots in our boxes this week – and with the weather getting colder – it seems a good idea to try this ‘comfort food’ recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day. He says that while it’s not exactly ‘light’, it’s certainly less rich than a creamy dauphinoise-style gratin. You could also substitute other seasonal roots such as Jerusalem artichokes, carrots or swede which would all work well. Good served with some big flat field mushrooms simply baked with some butter, garlic and cheese, and some good bread.

Serves 4

Preparation: 20 minutes
Cooking: about an hour

Ingredients
30g butter
2 onions, halved and sliced
2 garlic cloves, sliced
1 small celeriac
2 large potatoes
3 large parsnips
a couple of sprigs of thyme, leaves only, chopped
3 sage leaves, finely chopped
about 1.2 litres vegetable stock
sea salt and freshly ground black pepper

Method
Preheat the oven the 180C/gas 4. Melt the butter in a heavy-bottomed frying pan and use some of it to grease a large gratin dish. Add the onions to the pan and sauté over a medium heat for about 10 minutes, until soft, then add the garlic and cook gently for a further minute or two.

Meanwhile, peel the celeriac, potatoes and parsnips and cut into slices the thickness of a 10p piece, slicing the parsnips lengthways. Spread out the celeriac in the gratin dish, season generously with salt and pepper, then sprinkle with half the onions and half the herbs. Layer the parsnips on top, then scatter the remaining onions and herbs on top and finish with a layer of potatoes.

Bring the stock to a simmer and add some salt and pepper, then pour over the vegetables to barely cover them (you may not need all of it). Cover the dish with foil and bake for 30 minutes, then uncover and continue to bake for another 30 minutes or so until the vegetables are cooked.

At this point, if there is still liquid covering the potatoes, spoon off a little and return the dish to the oven for 15 minutes or so, to brown the potatoes on the top. Serve piping hot.

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Local and seasonal – the contents of this week’s boxes

This week everyone will have:
potatoes ((Burlerrow Farm, St Mabyn)
* garlic (Camel CSA)
* onions (Camel CSA)
* salad bag (Camel CSA)
* carrots (Camel CSA)
* celeriac (Camel CSA)
* swiss chard (Camel CSA)
* squash (Camel CSA)

Standard boxes will have extra potatoes plus:
* swede (Camel CSA)
* parsnips (Camel CSA)
* purple sprouting broccoli or red cabbage (Camel CSA)

* = grown to organic principles

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This week’s seasonal local veg …

Everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* garlic (Camel CSA)
* onions (Camel CSA)
* salad bag of mixed winter leaves (Camel CSA)**
* squash (Camel CSA)
* carrots (Camel CSA)
* swede (Camel CSA)
* swiss chard (Camel CSA)

Standard boxes will have extra potatoes plus:
* celeriac (Camel CSA)
* beetroot (Camel CSA)
* sprouting broccoli and/or kale depending on amount of broccoli available (Camel CSA)

* = grown to organic principles

** The salad bags contain mixed lettuce, red mustard, pak choi, mizuna, mibuna, baby chard and curly endive leaves.

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The bumper crop continues in this week’s veg boxes

This week everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* parsnips (Camel CSA)
* squash (Camel CSA)
* savoy cabbage (Camel CSA)
* carrots (Camel CSA)
* salad leaves (Camel CSA)
* turnips (Camel CSA)
* chillies (Camel CSA)
* apples (Camel CSA)

Standard boxes will also have:
* purple sprouting broccoli/calabrese (Camel CSA)
* florence fennel (Camel CSA)
* swiss chard (Camel CSA)
* beetroot (Camel CSA)

* = grown to organic principles

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Seasonal local food recipe No 120: Caramelised carrots with gremolata

From Hugh Fearnley-Whittingstall’s new River Cottage Veg Everyday cookbook. ‘The contrast of sweet, caramelised carrots and zesty gremolata is brilliant – and it looks good too,’ he says. Good with young, small carrots but fine with bigger ones if you cut them into long, thin batons.

Serves 4

Preparation: 5 minutes
Cooking: about an hour

Ingredients
1 tbsp rapeseed or olive oil
30g butter
500g young carrots, larger ones halved lengthways
sea salt and freshly ground black pepper

For the gremolata:
½ garlic clove
small bunch of flat-leaf parsley, leaves only
finely grated zest of 1 lemon

Method
Preheat the oven to 180C/gas mark 4. Put the oil and butter in a large roasting dish and place in the oven until the butter melts. Add the carrots, season generously with salt and pepper and toss well. Cover with foil and roast in the oven for 30-40 minutes, until the carrots are tender.

Take the dish out of the oven, remove the foil and give the carrots a stir. Roast, uncovered, for 20-30 minutes, until they start to brown and caramelise.

While the carrots are in the oven, make the gremolata. Roughly chop the garlic on a large board, then add the parsley and lemon zest. Use a large, sharp knife to chop and mix the three ingredients together until very fine and well mixed.

As soon as the carrots are ready, toss them with the gremolata and serve straight away.

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Another box full of local seasonal veg – and fruit

This week, everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* garlic (Camel CSA)
* sweetcorn (Camel CSA)
* fennel (Camel CSA)
* calabrese/purple sprouting broccoli (Camel CSA)
* salad leaves (Camel CSA)
* swiss chard (Camel CSA)
* turnips (Camel CSA)
* carrots (Camel CSA)
* dessert apples – ‘Lord Hindlip’ variety (Camel CSA)

Standard boxes will also have:
* sweet peppers (Camel CSA)
* aubergines (Camel CSA)
* tomatoes (Camel CSA)
* curly parsley (Camel CSA)

* = grown to organic principles

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