Yet more exciting seasonal vegetables this week that we bet you don’t get in the supermarket!

In all the boxes: –
*kohlrabi
*squash ‘Uchiki Kuri’
*kale ‘Red Russian’
*onions
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have: –
extra potatoes
*carrot bunch
*chillies
*beetroot

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

Try these delicious cauliflower dishes on the recipes page on our website:-
Penne with cauliflower and chilli
Warm cauliflower salad

Our veg box picking and packing team work incredibly hard every Friday morning to get the harvest in.

Frank conjured up this dish using the juicy pak choi in this week’s veg boxes, but it can be made with any combination of meat, vegetables or seafood.

Serves 2

Preparation time: 10 minutes (if you have left over cold, cooked rice)
Cooking time: 10 minutes

Ingredients
200 g rice, cooked and allowed to cool
1-2 heads pak choi
100 g pancetta or smoked bacon, shredded
6 spring onions, sliced
4 (or more) cloves garlic, finely chopped
1 red chilli, finely chopped
a handful frozen sweetcorn kernels
2 eggs, beaten with a drizzle of sesame oil
splash soy sauce
splash cooking oil

Method
Heat a wok or large frying pan until smoking hot.  Add a splash of cooking oil, swirl to spread round the pan and add the eggs.  Swirl the eggs until you have a thin omelette then remove to a warm plate and shred.

Add the pancetta or bacon to the pan and stir fry to release some fat, add the onions, garlic and chilli and continue stirring for a few seconds.  Add the pak choi and sweetcorn and stir fry until the pak choi wilts.

Add the cold, cooked rice and continue stir frying over a high heat until the whole lot is piping hot.  Stir in the shredded egg and a splash of soy sauce to taste and serve.

We have a fantastic selection of vegetables despite this week’s unusually heavy frost in Cornwall.

In all the boxes this week: –
*pak choi
*squash ‘Autumn Crown’
*winter salad bag (mizuna, red/green mustard, green/red lettuce, baby chard/leaf beet)
*turnips
*onions
*parsnips (Mark Norman, Bodmin)
potatoes – red ‘Desiree’ (Restharrow Farm, Trebetherick)

Standard boxes also have: –
extra potatoes
*baby leeks
*curly parsley
curly kale (Restharrow)

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

Try these delicious dishes on the recipes page on our website:-
Frank’s Shanghai rice (pak choi)
Hugh’s squash stuffed with leeks

This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.

Serves 4

Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
300 g peeled, chopped carrot
300 g peeled, chopped swede
30 g butter
freshly ground black pepper

Method
Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender.  Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed.  Season with freshly ground pepper to taste and serve.

Don’t be put off by the rather long list of ingredients, the result is very tasty.  I was a bit dubious about the dried apricots and was pleased to be proved wrong.  I have given you Frank, my husband’s, version of Yotam Ottolenghi’s original recipe.  We didn’t have preserved lemon skin so Frank substituted grated lemon zest and the juice of half a lemon.

Serves 4

Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients
2 Tbsp olive oil
2-3 banana shallots, peeled and chopped
1 garlic clove, peeled and thinly sliced
1 tsp ground cumin
4 whole cardamom pods, crushed to release the seeds, pods discarded
salt and black pepper
2 1/2 Tbsp harissa paste
1/2 tsp rose water
500 ml vegetable stock
1 large butternut squash, peeled and cut into 4 cm dice
400 g tinned, cooked chickpeas, drained and rinsed
7 dried apricots, thinly sliced
20 g preserved lemon skin, roughly chopped
10 g coriander leaves, roughly chopped
150 g Greek yoghurt

Method
In a large saute pan for which you have a lid, heat the oil on a medium-high flame.  Add the shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelised, then stir in the garlic, spices, half a teaspoon of salt and plenty of pepper, and fry for 2 minutes longer.

Add the harissa, rose water and stock, bring to a boil, then add the chickpeas, apricots and lemon and leave to simmer for 20 minutes. Add the squash and simmer until the squash is tender, adding a little more water if necessary.  Sprinkle with the coriander and serve with some yoghurt alongside.

We all have a big bag of freshly-picked oriental and other winter salad leaves grown in our polytunnels. All our veg are harvested the same day the boxes go out. You can’t get any fresher than that!

In all the boxes this week: –
*winter salad bag (mizuna, red/green mustard, green/red lettuce, baby chard/leaf beet)
*squash – lucky dip!
*bunch of carrots
*turnips
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
potatoes – white Wilja or red Desiree (Restharrow)

Standard boxes also have: –
extra potatoes
*kohlrabi
*garlic
*kale – Red Russian

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

Try these delicious leek dishes on the recipes page on our website:-
A risotto of leeks and pancetta
Leek and smoked cheddar tart

Bridget, one of our professional growers, found this recipe on the Riverford Organic Farmers website.  I served it garnished with parsley, the bright green contrasting well with the red of the dish – delicious.

Serves 4

Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients
1 Tbsp olive oil
50 g butter
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 large or 1 small radicchio, finely sliced
400g risotto rice
300ml red wine
1 1/2 – 2 litres veg or chicken stock
3 Tbsp Parmesan or Pecorino cheese, grated
Pepper

Method
Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft.  Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).

When cooked, the rice should be tender but firm in the centre. Mix in the cheese. Season with black pepper to taste.

Try these delicious ways with radicchio on our recipes page:-
Radicchio and lemon pasta
Radicchio, pear, blue cheese + walnut salad 

In all the boxes this week: –
*radicchio
*acorn squash ‘Honey Bear’
*beetroot bunch
*onions
*kale ‘Black Tuscan’
*Swiss chard
potatoes (Restharrow)

Standard boxes also have: –
extra potatoes
*coriander
*cabbage
*sprouting broccoli (Camel CSA / Restharrow)

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

Try these ways with radicchio on the recipes page on our website:
Radicchio and lemon pasta
Radicchio, pear, blue cheese + walnut salad 

This recipe was recommended by Ann Smith who worked alongside Mark and Bridget, our professional growers, earlier this year.  Ann says you could substitute pumpkin or squash for sweet potato.

Serves 4

Preparation time 10-15 minutes
Cooking time: 30 minutes

Ingredients
Oil
1 onion, chopped
2-3 garlic cloves, crushed
2 tablespoons medium curry powder
4 teaspoons plain flour
350g sweet potato, cubed
350g cauliflower florets
850ml vegetable stock
100g green beans, trimmed
1 teaspoon garam masala

Method
Fry onion until soft, add garlic, curry powder and flour. Cook for 1 minute.  Add sweet potatoes, cauliflower and stock. Bring to boil, simmer for 10-15 minutes (until sweet potatoes are almost tender). Add beans and garam masala. Cook for 3 minutes.

« Previous Page — Next Page »