NO imports! Our boxes contain a selection of seasonal winter vegetables locally grown in north Cornwall.

In all the boxes this week:-
*salad leaves – mixed winter lettuce, red mustard, mizuma, rocket, coriander
*Parisian carrots
*chillies
*flat-leaved parsley
leeks (Restharrow Farm, Trebetherick)
squash ‘Crown Prince’ (Restharrow)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*rainbow chard  or spinach
*swede
red cabbage (Restharrow)

* = grown to organic principles
Produce grown by Camel CSA unless otherwise indicated. Please ensure you wash all fruit and veg

Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages

We’re so fortunate to have cavolo nero on our field and extra supplies available from our neighbours at Restharrow Farm, Trebetherick. This quick and easy supper dish comes from BBC Food.

Preparation time: less than 30 mins
Cooking time: less than 10 mins

Serves 4

Ingredients
large handful cavolo nero, or kale
100ml olive oil
2 lemons, zest only
½ lemon, juice only
200g cooked chickpeas
500g fresh tagliatelle pasta, or similar
salt
freshly ground black pepper
100g pecorino or other hard cheese, finely grated

Method

Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.

Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.

Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.

Serve the pasta in deep bowls with more cheese scattered over.

We’ve reached that time of year when some weeks a higher proportion of the veg in our weekly boxes is coming from other local growers in north Cornwall.

We do have winter salad leaves and veg in our polytunnels as well as root veg and brassicas outside. But we can’t harvest them every Friday because growth slows down as temperatures drop and light levels fade.

So we’re seeing the welcome return of winter staples like Jerusalem artichokes and cauliflower. If you’re stuck for ideas how to prepare and cook these thoroughly British veg, look for inspiration on the recipes page on our website.

In all the boxes this week:-
cavolo nero (Restharrow Farm, Trebetherick)
Brussels sprouts stalk (Restharrow)
Jerusalem artichokes (Restharrow)
cauliflower (Restharrow)
beetroot (Restharrow)
onions (Restharrow)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*turnips
*radishes
*green pepper

* = grown to organic principles
Produce grown by Camel CSA unless otherwise indicated. Please ensure you wash all fruit and veg

Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages 

We had this tasty stew for tea on Friday, using the Savoy cabbage in this week’s veg boxes.  It’s from TV chef Tom Kerridge’s Dopamine Diet.  As I am not a fan of smoked food we used ordinary cheddar cheese for the crust.  It has a lovely liquor, delicious spooned over mashed potato.

Serves 4-6

Preparation time: 30 minutes
Cooking time: 3 hours 30 minutes

Ingredients
vegetable oil
1kg shoulder of pork, skin removed and cut into 3 cm cubes
200g pancetta, diced
2 onions, halved and sliced
10 garlic cloves, grated
2 chicken stock cubes
200ml white wine
2 tsp cracked black pepper
A bunch of rosemary (about 6-8 sprigs), tied together with kitchen string
400ml chicken stock
3 tbsp medium-hot German mustard
1 Savoy cabbage, cored and finely sliced
2 x 70g packets of pork scratchings, packets bashed to coarsely crush
6 tbsp dried onion flakes
3 tbsp thyme leaves
250g smoked cheese, grated
sea salt and freshly ground black pepper

Method
Set a large, lidded heavy flameproof casserole over a medium heat.  Add a little oil and saute the pork in batches until golden brown.  Remove with a slotted spoon; drain on kitchen paper.

Add the pancetta to the casserole and fry until it has rendered plenty of its fat and is lightly browned.  Reduce the heat slightly and add the onions and garlic.  Sweat gently, stirring occasionally for about 10-15 minutes until softened. Crumble in the stock cubes, then add the wine and cracked black pepper.  Bring to the boil and simmer until the liquor is reduced down to a rich glaze.

Meanwhile, preheat the oven to 150°C/Gas mark 2.  Return the pork to the casserole, add the herb bundle and pour on the stock.  Bring to the boil, put the lid on and cook in the oven for 2 hours.

Stir in the mustard and some salt and pepper.  Spread the sliced cabbage over the pork.  Cover and cook in the oven for a further 45 minutes. Remove the lid and return to the oven for a further 15-20 minutes to reduce the liquor.

In a small bowl, mix the pork scratchings with the onion flakes and thyme leaves.  Scatter the cheese over the casserole, followed by the crunchy pork mixture.  Return to the oven for a further 25-30 minutes.  Leave to stand for 5 minutes before serving.

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

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.

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 

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.

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

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.

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