March 12, 2018
They survived the cold snap! We all have oriental salad leaves from our polytunnels in this week’s veg boxes from north Cornwall.
In all the boxes:-
*oriental salad leaves (Camel CSA)
cauliflower (Restharrow Farm, Trebetherick)
Celtic cabbage (Restharrow)
leeks (Restharrow)
beetroot (Restharrow)
Jerusalem artichokes (Restharrow)
swede (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*kale (Camel CSA)
*swede (Camel CSA)
onions (Restharrow)
* = grown to organic principles. Please wash all vegetables.
Try more than 350 ways of preparing vegetables on the recipes page on our website.
February 25, 2018
The Big Freeze continues to slow growth in the polytunnels so the veg selection in this week’s boxes has a decidedly winter flavour.
In all our veg boxes this week:-
*Jerusalem artichokes (Mark Norman, Bodmin)
cauliflower (Restharrow Farm, Trebetherick)
beetroot (Restharrow)
onions (Restharrow)
swede (Restharrow)
purple sprouting broccoli (Total Produce)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*parsley (Camel CSA)
Celtic cabbage (Restharrow)
leeks (Restharrow)
* = grown to organic principles. Please wash all vegetables.
Try more than 350 ways of preparing vegetables on the recipes page on our website.
February 18, 2018
We’ve all got a share of bean sprouts and mixed oriental leaves in this week’s veg boxes to mark the start of Chinese New Year.
In all our veg boxes this week:-
*sprouted mung beans (Camel CSA)
*oriental salad leaves (Camel CSA)
*bunched turnips (Camel CSA)
cauliflower (Restharrow Farm, Trebetherick)
Celtic cabbage (Restharrow)
leeks (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*spring onions (Camel CSA)
*carrots (Camel CSA)
*rainbow chard (Camel CSA)
* = grown to organic principles. Please wash all vegetables carefully.
Stuck for ideas? Try more than 350 wonderful ways of preparing seasonal vegetables on the recipes page on our website.
February 11, 2018
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:-
*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.
February 4, 2018
This quick and easy dish is based on a recipe from Madhur Jaffrey and goes with any curry. Savoy cabbage is best.
Serves 4
Preparation time: 15 minutes
Cooking time: 7 minutes
Ingredients
1 tbsp vegetable oil
1 tbsp black mustard seeds
1 dried chilli
1/2 cabbage, thinly sliced
2 carrots, coarsely grated
1 tbsp caster sugar
juice of 1/2 lemon
sea salt and freshly ground black pepper
Method
Heat the oil in a wok and add the mustard seeds and chilli. When the mustard seeds start to pop, add the cabbage and carrots and stir-fry for 5 minutes. Add all the rest of the ingredients and cook for a minute longer. Serve immediately.
February 3, 2018
We’ve all got a bunch of new carrots grown over winter in the polytunnel plus a jar of our own chilli and crab apple jelly.
In all our veg boxes this week:-
*new carrots (Camel CSA)
*chilli and crab apple jelly (Camel CSA)
*sprouted mung beans (Camel CSA)
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
savoy cabbage (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*coriander / chillies (Camel CSA)
beetroot (Restharrow)
red onions (Restharrow)
* = grown to organic principles. Please wash all vegetables carefully.
Try these ways of preparing new carrots on the recipes page on our website:-
Honey-glazed carrots
Baby carrots with lemon and thyme
January 27, 2018
We’re growing rocket, namenia, mizuna, mixed lettuce, baby chard, red and golden mustard leaves in the polytunnels this winter.
In all our veg boxes this week:-
*mixed salad leaves (Camel CSA)
squash ‘Crown Prince’ (Restharrow Farm, Trebetherick)
kale (Restharrow)
beetroot (Restharrow)
leeks (Restharrow)
*swede (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*mooli (daikon) radish or baby turnips (Camel CSA)
cauliflower (Restharrow)
onions (Restharrow)
* = grown to organic principles. Please wash all vegetables carefully.
Try these ways of preparing Crown Prince squash on the recipes page on our website:-
Roast squash and blood orange salad
Bridget’s squash curry
January 22, 2018
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
Preparation 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.
January 21, 2018
It’s Burns Night this Thursday 25 January so the packing team has made sure we’ve all got “neeps” in our weekly veg boxes. If you’re celebrating Robert Burns’ birthday we hope you enjoy your Burns Supper of haggis and bashed neeps and chappit (mashed) tatties. And don’t forget to have a wee dram of whisky!
In all our veg boxes this week:-
*sprouted mung beans (Camel CSA)
neep (swede) (Restharrow Farm,Trebetherick)
savoy cabbage (Restharrow)
cauliflower (Restharrow)
leeks (Restharrow)
onions (Restharrow)
potatoes ‘Electra’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*parsley (Camel CSA)
Jerusalem artichokes (Restharrow)
beetroot (Restharrow)
* = grown to organic principles. Please wash all vegetables carefully.
Try these upmarket ways of preparing neeps on the recipes page on our website:-
Spiced creamy swede
A cake of swede and potato
January 14, 2018
This quick and easy to prepare dish from Felicity Cloake is perfect for Veganuary‘. Absolutely no need to buy it ready to cook and ridiculously over-packaged from a supermarket!
Serves 2
Preparation time: 5 minutes
Cooking time: 10-15 minutes
Ingredients
1 cauliflower
olive oil
lemon juice
chopped parsley
chilli flakes
Method
Wash the cauliflower and remove any leaves. Cut the stem so the cauliflower sits flat on a board, then cut into chunky cross sections about 2 cm thick. Put in a shallow dish and drizzle with olive oil and lemon juice.
Season well, then cook on a very hot griddle or frying pan for about 5 minutes on each side, or until soft and charred. Scatter with chopped parsley and chilli flakes. Why not serve with chips? We did!
