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

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

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.

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.

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.

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