November 10, 2017
We have bunches of small round carrots in this week’s standard vegetable boxes that are a 19th century heirloom. These miniature Parisian types don’t need peeling, have the most amazing flavour and crunchy texture and are highly sought after by gourmet restaurants. We’re growing the Paris Market Atlas variety from Moles Seeds in Colchester.
In all the boxes this week:-
*pak choi or frisee/curly green endive
*chillies
*butternut or acorn squash or pumpkin
savoy cabbage (Restharrow Farm,Trebetherick)
Brussels sprouts stalk (Restharrow)
Jerusalem artichokes (Restharrow)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*Parisian carrots
*green pepper or cucumber
*chard or spinach
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages
November 5, 2017
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.
November 4, 2017
Brightening up a dull day… Multi-coloured radishes in our vegetable boxes from north Cornwall.
In all the boxes this week:-
*onions
*swede
*parsley
kale (*Camel CSA / Restharrow Farm, Trebetherick)
beetroot (Restharrow)
cauliflower (Restharrow)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*green pepper / cucumber
*salad leaves – mixed lettuce, rocket, red mustard, mizuna
*radishes
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages
October 29, 2017
This classic French salad is absolutely yummy. The bacon and poached egg offset the slightly bitter taste of the frisee (curly green endive) leaves in our weekly veg boxes.
Serves 4
Preparation and cooking time: 15 minutes
Ingredients
250g chopped lardons (small chunks of diced bacon)
4 eggs
4 handfuls of frisee torn in bite-size chunks
3 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 teaspoon sugar
Method
Whisk or shake together the oil, vinegar, mustard and sugar to make a vinaigrette. Pour it over the frisee in a large bowl, mix gently then divide between four large plates.
Fry the lardons over a medium heat until they are crisp. Drain and set aside to keep warm. Poach the eggs. Sprinkle each plate of salad with lardons and place a poached egg on top. Serve immediately.
October 28, 2017
Sadly we’ve harvested the very last of the ripe tomatoes in the polytunnel. Luckily we have enough unripe ones to make the famous green tomato chutney we share out at Christmas.
In all the boxes this week:-
*frisee/curly green endive
*rainbow chard or kale
*turnips or beetroot
*onions
russet apples (Haywood Farm Cider, St Mabyn)
cauliflower (Restharrow Farm, Trebetherick)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*green pepper
*cucumbers
*tomatoes – red and yellow
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Try out these ways of roasting cauliflower on Camel CSA’s recipe pages:-
Felicity’s perfect roasted whole cauliflower
Roasted curried cauliflower
October 25, 2017
What a relief! Our growers and volunteers managed to harvest the Halloween pumpkins in the calm between the Atlantic storms. Big thanks to Bridget, Charlotte, Helen, Mark M, Mark N, Stepper and Toby.
October 22, 2017
In all the boxes this week:-
*Halloween pumpkin – Jack o’ Lantern
*pak choi
*tomatoes – red and yellow
*herb bag – sage, rosemary, bay
*onions
calabrese (Restharrow Farm, Trebetherick)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*green pepper or courgettes
*cucumbers
*salad bag – winter lettuce, rocket, red mustard, frisee/curly green endive
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Try out these ways of serving pumpkin on Camel CSA’s recipe pages:-
Spiced squash or pumpkin soup
Pumpkin pie
October 13, 2017
Do you call it frisee or curly green endive? Like tomayto or tomahto, you takes your choice!
Frisee/curly green endive leaves are excellent scattered in a mixed green salad. This week we’ve all got a whole one. We’ve grown an awful lot of them, that’s why. Something to do with the Cornish weather.
Bridget, one of our growers, has come up with this delicious dish – frisee and panchetta with spaghetti.
In all the boxes this week:-
*frisee/curly green endive
*tomatoes – red and yellow
*aubergines or courgettes or green pepper
*chillies
*onions
kale – black Tuscan or red curly or red Russian (*Camel CSA /Restharrow Farm, Trebetherick)
potatoes – ‘Maris Peer’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*rainbow chard
*cucumbers
*beetroot
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Are you short of ideas how to prepare the vegetables in your box? Try these delicious dishes on the recipes page on our website
October 12, 2017
Bridget, one of our professional growers, came up with this recipe for the frisee (also known as curly green endive) in our veg boxes this week. It got a big thumbs-up from her son.
Serves 2
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
100g panchetta, chopped
1 medium onion, finely chopped
1-2 cloves garlic, peeled and crushed
1 head frisee
2 egg yolks
100 ml double cream
60g Parmigiano cheese, finely grated
freshly ground black pepper
Method
On a medium to high heat, fry off the pancetta to release the fat and brown lightly. Add the onions, reduce the heat and sweat until translucent. Add the garlic and cook for 5 minutes.
Start cooking the spaghetti. Remove the tougher stems from the frisee and wash the remaining leaves. Tear the leaves into the pancetta mix, add the pepper and reduce the heat to low.
In a separate bowl, mix together the cream, egg yolks and Parmigiano. Once the spaghetti is cooked, drain and return to the pan. Mix in the pancetta and frisee and take off the heat before adding the cream and egg mixture. Mix well so that all the spaghetti is coated with the sauce and serve.
October 6, 2017
Ever tasted fresh hand-pressed apple juice? We made plenty to sample and take home on our Apple Day. Thanks to everyone who got together at our community event on the annual CSA Network UK Open Day.
