In all the boxes this week:-
*pak choi
*tomatoes – red and yellow
*aubergines or courgettes
*parsley
*turnips
*onions
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*sweetcorn
*cucumber
*squash ‘Golden Nugget’ (sadly, the last of them)

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out these ways of eating pak choi on Camel CSA’s recipe page:-
Frank’s Shanghai rice
Frank’s fried rice

In all the boxes this week:-
*tomatoes – red and yellow
*courgettes OR green peppers
*squash ‘Golden Nugget’ or acorn ‘Honey Bear’
*onions
*carrots (Mark Norman, Bodmin)
kale (Restharrow Farm, Trebetherick)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*cucumber
*rainbow chard
*salad leaves – endive, mixed lettuce, red mustard

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out these ways of using all the tomatoes in our veg boxes on Camel CSA’s recipe page:-
Roast tomato sauce
Felicity’s perfect tomato soup

This recipe is taken from Rick Stein’s Far Eastern Odyssey.  If you miss out the shrimp paste, you have got a pleasing vegetarian curry. The kaffir lime leaves can also be replaced with grated lime zest.

Kecap manis is a thick, sweet Indonesian soy sauce which Rick Stein says is not interchangeable with ordinary soy sauce but we just put in a little extra dark soy sauce.  The use of fresh tomatoes gave the curry a nice fresh taste.

Serves 4

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
2 medium-sized aubergines
7 tbsp vegetable oil
200g shallots, thinly sliced
25g garlic, thinly sliced
25g peeled ginger, finely chopped
2 medium-hot red chillies, thinly sliced
1/2 tsp shrimp paste
200g chopped tomatoes
4 kaffir lime leaves
1 tbsp kecap manis
1 tbsp dark soy sauce
1 tsp palm sugar
juice of 1/2 lime

Method
Cut the aubergines in half lengthways and then across into slices 1cm thick.  Heat 5 tablespoons of the oil in a wok or large, deep frying pan.  Add the aubergines and stir fry for 6 minutes until lightly golden.  Lift out with a slotted spoon onto a plate and set aside.

Add the remaining oil to the pan, add the shallots and garlic and fry until golden.  Add the ginger, chillies, shrimp paste and tomatoes and cook for a few seconds more until the tomatoes have softened.

Return the aubergines to the pan with the lime leaves and 6 tablespoons of water.  Simmer for 2 minutes until the aubergines are tender and the sauce has reduced slightly.  Stir in the kecap manis, dark soy sauce, sugar, lime juice and 1/2 teaspoon salt or to taste, and serve.

In all the boxes this week:-
*aubergine OR sweet pepper
*parsley
*squash ‘Golden Nugget’
*tomatoes – red and yellow
*cucumber
kale (*Camel CSA / (Restharrow Farm, Trebetherick)
potatoes (Restharrow)

Standard boxes also have:-
extra potatoes
*salad bag – endive, mixed lettuce
*French beans ‘Amethyst’
*courgettes (Mark Norman, Bodmin)

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Have a look at Camel CSA’s recipe page with more than 350 vegetable recipes to browse

In all the boxes this week:-
*aubergine OR sweet pepper
*basil
*French beans ‘Amethyst’
*tomatoes – red and yellow
*cucumber
*courgettes (Mark Norman, Bodmin)
potatoes (Restharrow Farm, Trebetherick)

Standard boxes also have:-
extra potatoes
*squash ‘Golden Nugget’
*spinach OR chard
*dessert apples ‘Katy’ (Mark Norman)

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out these ways of using basil on Camel CSA’s recipe page:-
Grilled courgette, tomato and bean salad with basil sauce
Pesto gnocchi
Jekka’s basil oil

This is an old favourite from Ken Hom‘s classic Hot Wok, using the cucumber from this week’s veg boxes.

Serves 2-4

Preparation time: 10 minutes
Cooking time: 12-15 minutes

Ingredients
Cooked rice – see below
2 eggs, beaten
2 tsp sesame oil
1/2 tsp salt
2 tbsp groundnut oil
225g onions, coarsely chopped
2 tsp salt
1/2 tsp freshly ground black pepper
175g cucumber, peeled, seeded and diced
100g fresh or frozen sweetcorn kernels
1 tsp chilli oil

Method
Combine the eggs with the sesame oil. Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is hot and slightly smoking, add the onions, salt and pepper and stir fry for 2 minutes. Then add the beaten eggs and stir-fry for 1 minute. Add the cooked rice and continue to stir-fry for 3 minutes. Finally add the cucumber, sweetcorn and chilli oil and continue to stir-fry for 5 minutes. Turn on to a warm platter and serve hot or cold as a rice salad.

Rice
Enough rice to fill l measuring jug to 400 ml level
600 ml water
Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.  Drain the rice and put it into a heavy pan with the water and bring it to the boil.  Continue boiling until most of the surface liquid has evaporated, about 15 minutes. The surface of the rice should have small indentations like pitted craters.

At this point, cover the pot with a very tight-fitting lid, turn the heat down to as low as possible and let the rice cook undisturbed for 15 minutes. Allow to cool thoroughly and then put it in the fridge for at least 2 hours.

We’ve all got beautiful candy-pink-striped beetroot, purple French beans and yellow tomatoes in our weekly veg boxes.

In all the boxes:-
*beetroot ‘Chioggia’
*French beans ‘Amethyst’
*basil
*tomatoes – red and yellow
*cucumber
*courgettes (Mark Norman, Bodmin)
potatoes (Restharrow Farm, Trebetherick)

Standard boxes also have:-
extra potatoes
*squash ‘Golden Nugget’
*kohlrabi

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out these beetroot salads on Camel CSA’s recipe page. The candy pink stripes on the flesh of the ‘Chioggia’ variety will remain, as the beetroot is grated raw:-
Double beetroot and apple salad
Prickley Green beetroot salad

I made this simple dish, one of Nigel Slater’s midweek dinners for The Guardian, for tea on Friday using the cavelo nero from our veg box.  He says it makes a “toothsome treat with dark earthy tones”.

Serves 2-3

Preparation time: 20 minutes
Cooking time: 20-25 minutes

Ingredients
200g orzo or other small pasta
100g cavolo nero kale
250ml double cream
100g smoked cheddar, grated
25g Parmesan cheese, grated

Method
Cook the orzo as directed on the packet, then drain through a sieve.  Run cold water through the pasta and set aside.

Trim the cavolo nero and cut into 8cm lengths, add it to a pan of boiling water, cook for 4 minutes, then drain and plunge into cold water.

Wipe the pan then pour in the cream, add the grated smoked cheddar, season with black pepper then bring to the boil.  Remove from the heat immediately.  Fold the orzo and drained cavolo nero into the cream and cheese then tip into a shallow baking dish and sprinkle the grated Parmesan over the top.

Bake for 20-25 minutes in a preheated oven at 180°C/Gas mark 6 until the top is golden brown.

In all the vegetable boxes this week:-
*cavolo nero
*cucumber
*beetroot
*potatoes
*onions (Restharrow Farm, Trebetherick)
tenderstem broccoli (*Camel CSA / Restharrow)
*Golden Nugget squash (Camel CSA) or courgettes

Standard boxes also have:-
extra potatoes
*tomatoes
*French beans
cabbage (*Camel CSA / Restharrow)

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out these simple cucumber salads on Camel CSA’s recipe page – more than 350 recipes to browse:-
Spicy cucumber salad
A salad of potatoes, mustard and cucumber

Looking for a way to use this week’s cabbage I came across The 10 best cabbage recipes  in The Guardian.  Suspiciously delicious cabbage leapt out, partly because of the name, and indeed it was delicious (as well as being very easy to make)!  I served it with grilled sausages.

Serves 2-4

Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients
2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp fresh ginger, grated
1 medium cabbage, cored and finely shredded
200ml double cream
salt and black pepper to taste

Method
In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.  Stir in the onion and garlic and cook for about 5 minutes, until softened.  Stir in the ginger and cook for about a minute.

Then add the cabbage, stirring well to coat it with the butter and other flavours.  Cook, stirring occasionally, for about 15-20 minutes until the cabbage is soft and caramelised. Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.

Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings and serve.

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