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  • Seasonal recipe No 4 – Swiss chard and potato gratin

    Posted on July 25th, 2009 Trish 2 comments

    Another excellent recipe from the Riverford Organic Vegetables website. 

    Camel CSA 25-07-09Preparation time: 25 minutes
    Cooking time: 55 minutes

    Serves: 4

    500g Swiss chard
    75g margarine
    2tbsp plain flour
    100g cheddar cheese
    750g potatoes
    4 garlic cloves
    600ml (1 pint) milk
    salt and pepper

    1. Remove and roughly chop the green part of the chard leaves. Cut the stalks into 2cm lengths and steam for 10 mins. Stir in the green leaves and continue to cook for a few minutes.
    2. Wash the potatoes and cut into 1cm slices. Boil for 5 mins until just tender. Drain.
    3. Grease a shallow baking dish and layer with half the potatoes, the chard, then the remaining potatoes.

    To make the sauce:
    1. Melt the margarine and fry the crushed garlic for 2 mins. Stir in the flour and continue stirring for 1 min.
    2. Gradually add the milk, stirring continuously until the sauce thickens.
    3. Add half the grated cheese and season with salt and pepper.
    4. Pour the sauce over the vegetables and top with remaining cheese. Bake at 180° Mark 4 for 35 mins.

    Do you have a recipe for Swiss chard that you would like to share with the rest of us?  Just click on Comments at the top of this article and let us have it!

    Click here to see all the recipes that Camel CSA members have recommended so far.

  • Seasonal recipe No 3 – New potatoes baked in parchment

    Posted on July 17th, 2009 charlotte 2 comments

    This spectacular but easy dish can be found on the Riverford Organic Vegetables website

    Preparation time: 5 minutes
    Cooking time: 30 minutes

    Serves: 4

    Per person:
    1 sheet baking parchment
    5 small new potatoes
    5 cloves of garlic unpeeled – wet garlic can also be used
    small branch rosemary or several branches of thyme
    1 tbsp virgin olive oil
    salt & black pepper

    The idea for this came from Alice Waters at Chez Panisse.

    1. If the potatoes are large – cut in half, wash, but leaves skins on. Preheat oven to 200ºC (gas mark 6).

    2. Fold the baking parchment in half to make a crease; open and lay potatoes on the lower half. Tuck in garlic and herbs. Pour olive oil over spuds and season with salt and pepper. Bring the rest of the paper down and roll lightly along the edges to form a pouch (a bit like pastry). Make sure that the package is sealed.

    3. Bake for 30 minutes and serve immediately. The ‘pastry’ packages will “puff up”. The packages are best opened at the table.

    I first tasted this delicious method of preparing the new potatoes in our veg boxes when visiting Riverford Organic Vegetables in Devon to tour the farm and to have lunch in its Field Kitchen.  The resident chef, Jane Baxter, used to work at the River Cafe in London.  It shows!

    If you have a way of cooking new potatoes you’d like to share, please let us have it.  Click on the comments link at the top of this post and get writing…

    Click here to see all the recipes that Camel CSA members have recommended so far.

    Watch our latest video: Camel CSA – Our first harvest