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.

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.

« Previous Page — Next Page »