Basil and the first of the tomatoes – the perfect combination. Picked and packed by volunteers Charlotte, Chris, Jan, Pat, Susan and Trish under the guidance of expert growers Bridget and Mark.

In all the vegetable boxes this week:-
*basil
*cucumber
*spring onions
*cabbage
*courgettes (Mark Norman, Bodmin)
strawberries (Mitchell Fruit Garden)
new potatoes (*Camel CSA / Growfair)

Standard boxes also have:-
extra potatoes
*tomatoes or French beans
*cavolo nero or rainbow chard
calabrese (Restharrow Farm, Trebetherick)

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

Try out these delicious courgette cakes on Camel CSA’s recipe page – more than 350 recipes to browse:-
Flora’s famous courgette cake with lime icing
Zucchini (courgette) olive oil bread 

Our team of vegetable box pickers and packers deserve a medal! In spite of driving rain we managed to get 49 veg boxes out this Friday. Volunteers Charlotte, Gillian, Lila, Ness and Toby got soaked to the skin but kept on smiling, as did our growers Bridget and Mark N.

In all the vegetable boxes this week:-
*beetroot
*cucumber
*’wet’ garlic
*parsley
*red Russian or black Tuscan kale
*courgettes (Mark Norman, Bodmin)
new potatoes (Growfair)

Standard boxes also have:-
extra potatoes
*calabrese or fennel or new turnips
*French beans or tomatoes
*Swiss chard

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

Try out these easy oven-cooked ways of serving new potatoes on Camel CSA’s recipe page – more than 350 recipes for you to browse:-
New potatoes baked in parchment
Hugh’s roasted new potatoes with harissa 

Our picking and packing team did a grand job on Friday picking veg and lifting more than 50kg of potatoes for our weekly vegetable boxes. Many thanks to Bridget, Charlotte, Mark M, Mark N, Ness, Toby and Trish.

Like to join us and get a weekly share of the harvest? Click here to arrange a month’s veg box trial. We’re a non-profit-making community enterprise.

In all the vegetable boxes this week:- *cucumbers, *basil, *new carrots, *spring greens, *beetroot, *new potatoes, *blackcurrants (Mark Norman, Bodmin), raspberries (Mitchell Fruit Garden)
Standard boxes also have:- extra potatoes, *French beans, salad leaves, *courgettes (Mark Norman)

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

Try out lots of ways of preparing vegetables on Camel CSA’s recipe page – more than 380 recipes for you to browse.

We’ve got the first of our own new potatoes in the veg boxes this week, hand-harvested by Mark, Ness and Toby. This is quite an arduous job in warm weather in Cornwall, so their hard work is much appreciated.

In all the vegetable boxes this week:-
*French beans – purple
*cucumbers
*wet’ garlic
*parsley
*salad leaves – ‘Freckles’, oak leaf lettuce, baby chard
*courgettes (Mark Norman, Bodmin)
*new potatoes
*bay leaves

Standard boxes also have:-
extra potatoes
*calabrese or spring greens
*turnips or kohlrabi
*red Russian kale

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

Try out lots of ways of preparing vegetables on Camel CSA’s recipe page – more than 380 recipes for you to browse.

This recipe was featured in The Guardian‘s 10 best asparagus recipes. It made for a very tasty meal on Friday evening accompanied by a green salad.

Serves 2

Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients
200 g asparagus, trimmed
1 tbsp olive oil
salt and cayenne pepper
nutmeg, freshly grated
3 large eggs, beaten
125g soft cream cheese
30g parmesan, finely grated
2 tsp chives, chopped
butter, for frying

Method
Thinly slice the asparagus spears on the diagonal.  Warm the olive oil in a non-stick frying pan, add the asparagus and season with salt, cayenne pepper and a pinch of nutmeg.  Cook gently over a low heat until the asparagus is tender and lightly coloured.  Tip out on to a plate, set aside and wipe out the frying pan.

In a mixing bowl, beat together the eggs, cream cheese, parmesan and chives until smooth.  Return the frying pan to a moderate heat, add a little slice of butter and heat until it is just beginning to froth.  Pour in the egg mixture, turn down the heat to low and begin bringing in the frothing edges to the liquid centre of the pan using a spatula.

Tip the cooked asparagus into the pan and disperse evenly.  Continue to gently lift the more cooked parts of the frittata, allowing the liquid egg to slip underneath them until a happy, soft and curd-like medium has evolved.  This should take around 2 minutes.  Slide the frittata on to a plate and allow to cool a little before serving.

In all the vegetable boxes this week:-
*cucumbers
*spring onions
*salad leaves – ‘Freckles’, oak leaf lettuce, baby chard
asparagus (Tregassow Farm, Truro)
strawberries (Mitchell Fruit Garden)
Cornish early potatoes (Growfair)

Standard boxes also have:-
extra potatoes
*basil
*French beans – purple
*turnips

* = grown to organic principles

All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out our recipes on Camel CSA’s recipe page – more than 350 ideas for you to browse.

I’ve just found this recipe in the latest West Country food lover magazine and will definitely be trying it out when we get some hot weather!  I will use fresh strawberries instead of frozen.

Preparation time: 15 minutes

Ingredients
500 g frozen strawberries
500 g Greek-style yoghurt
2 Tbsp runny honey

Method
Place all of the ingredients into a food processor and blend until smooth.  Transfer to a suitable container and freeze until required.

In all the vegetable boxes this week:-
*carrots
*salad leaves – ‘Freckles’, oakleaf lettuce, chard
*spring onions
asparagus (Tregassow Farm, Truro)
strawberries (Mitchell Fruit Garden)
Cornish early potatoes (Growfair)

Standard boxes also have:-
extra potatoes
*cucumbers
*parsley
spring greens (Growfair)

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

Try out these ways of preparing carrots on Camel CSA’s recipe page – more than 350 vegetable recipes for you to browse:-
Baby carrots with lemon and thyme
Jamie’s best whole-baked baby carrots

This recipe was inspired by a Marcella Hazan recipe for squid with tomatoes and peas, Tuscan style, which Frank adapted to suit the ingredients we had to hand.

Serves 2

Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 Tbsp olive oil
1 tin plum tomatoes
bag of shelled Camel CSA peas or 285g frozen peas
10 peeled prawns
1 Tbsp chopped parsley
salt and pepper
1 bag fresh tagliatelle

Method
Heat the oil in a saucepan, add the onion and garlic and cook slowly until the onion is translucent.  Add the tomatoes and cook slowly until the volume is reduced by half.

Add the peas and the prawns and cook until the prawns have turned pink.  When the sauce is about 5 minutes from being ready, cook the tagliatelle in a large pan of boiling water.  Drain the pasta and mix into the sauce with the chopped parsley.

No more old potatoes! At long last we’ve got Cornish earlies in the veg boxes AND more of that delicious asparagus from Tregassow Farm, Truro. We also have newly-harvested baby turnips, broad beans and peas from our own polytunnels.

In all the vegetable boxes this week:-
*broad beans OR peas in the pod
*turnips
asparagus (Tregassow Farm, Truro)
rhubarb (Mitchell Fruit Garden)
spring greens (Growfair)
Cornish early potatoes (Growfair)

Standard boxes also have:-
extra potatoes
*salad bag
golden beetroot (Growfair)
cauliflower (Growfair)

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

Try out these ways of preparing asparagus on Camel CSA’s recipe page – more than 350 vegetable recipes for you to browse:-
Hugh’s roast new potatoes and asparagus with baked eggs
Nigel’s asparagus and lemon risotto

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