My husband in his quest to create the perfect sourdough pizza adapted a recipe from London pizzeria Franco Manca‘s book Artisan Pizza To Make Perfectly At Home.  They use wild broccoli or friarelli, but Frank used chard from this week’s veg box.  Choose your favourite pizza base (Frank makes a sourdough base from scratch but you might prefer to buy one!) and then cook the pizza as you would normally.

Serves 4

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients
4 pizza bases
200g chard leaves
1 tbsp olive oil
1 garlic clove, crushed
1 red chilli, finely chopped
sea salt

For the tomato sauce:
1 can plum tomatoes, ‘mashed’ by hand and ‘lumpy bits’ removed
1 garlic clove, finely grated
1 tbsp olive oil

1 mozzarella cheese
black olives
basil leaves

Method
To make the tomato sauce, heat the oil in a pan, ad the grated garlic and fry gently for 2-3 minutes.  Add the tomatoes and cook until reduced by about 50%.  Remove from the heat and leave until needed.

In another pan, heat the olive oil and fry the garlic and chilli over a medium heat.  Add the chard leaves, some salt and a drop of water and cover.  Cook for about 4 minutes.  Drain well and squeeze excess water from the leaves before using.

Spread the tomato sauce over your pizza bases.  Lay some chard down on the pizzas and then top with mozzarella, olives and basil.  Cook the pizzas in your usual way.

In all the boxes this week:-
*potatoes
*beetroot
*cucumbers
*French beans – yellow
*rainbow chard
*mixed lettuce leaves – ‘Freckles’ and oak leaf
calabrese (Restharrow Farm, Trebetherick)

Standard boxes also have:-
extra new potatoes
*basil – green and purple
*blackcurrants
*courgettes (Mark Norman, Bodmin)

* = grown to organic principles

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

Try our favourite roast beetroot recipes on Camel CSA’s recipes page: –
Baked beetroot with balsamic vinegar
Roast beetroot with balsamic, rosemary and garlic

In all the boxes this week:-
*gooseberries
*carrots
*cucumbers OR yellow French beans
*green garlic
*new potatoes (Mark Norman, Bodmin / Camel CSA)
tenderstem (Restharrow Farm, Trebetherick)
cauliflower (Growfair Cornwall)

Standard boxes also have:-
extra new potatoes
*green onions
*courgettes (Mark Norman)
beetroot (Restharrow)

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

Try these ways with gooseberries on Camel CSA’s recipes page: –
Gooseberry crumble cake
Gooseberry sauce

We have tenderstem in our boxes this week, cultivated by our external grower Richard Hoare at Restharrow Farm, Trebetherick. Tenderstem is exactly that – a cross between calabrese and Chinese kale that doesn’t need trimming and can be cooked and eaten in its entirety. So no waste!

In all the boxes this week:-
*carrots
*Swiss chard
*green onions
*Cornish new potatoes (Mark Norman, Bodmin)
tenderstem (Restharrow Farm, Trebetherick)
spring greens (Restharrow)
strawberries (Mitchell Fruit Garden)

Standard boxes also have:-
extra new potatoes
*French beans OR cucumbers
*mixed lettuce bag – oak leaf,  ‘Freckles’
*courgettes (Mark Norman)

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

Try these yummy dishes on Camel CSA’s recipes page: –
Misticanza (sauteed mixed greens)
Spring greens with lemon dressing

“Arguably the best and simplest way to enjoy elephant garlic. Just roast it whole!” says Colin Boswell of The Garlic Farm on the Isle of Wight.

Preparation time: five minutes
Cooking time: one hour

Ingredients
1 bulb elephant garlic
olive oil
salt and pepper

Method
Preheat the oven to 200C. Chop your elephant garlic bulb in half horizontally. Drizzle the exposed cloves with olive oil and sprinkle with salt and pepper.

Put the bulb back together, loosely enclose in foil and place in the preheated oven. Depending on the size of the bulb it will take between 40 minutes and 1 hour to roast.

Turn down the oven to 180C and leave for an extra 30 mins to get a more caramelized flavour. Once roasted it can be simply spread on bread, served as a side to barbecued or roasted meats or added to sauces and soups.

We all have much sought-after elephant garlic in our veg boxes. The bulbs have been been harvested in their “green” state and should be used soon. Much milder than its smaller cousin (it’s more like a garlic-tasting leek), elephant garlic is best used raw in salads or baked.

In all the boxes:-
*elephant garlic
*bunched carrots
*radishes
*mixed herb bag – parsley, chives, oregano, mint
*new potatoes (Mark Norman, Bodmin)
strawberries (Mitchell Fruit Garden)
Hispi ‘sweetheart’ cabbage ((Growfair Cornwall)

Standard boxes also have:-
*extra potatoes
*mixed lettuce bag – oak leaf, ‘Freckles’
*turnips
*spring onions

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

Try this recipe for roasted elephant garlic from Colin Boswell at The Garlic Farm on the Isle of Wight.

This is a really tasty side dish from food guru Yotam Ottolenghi in his Easy Ottolenghi series in The Guardian. For a change he’s cut back on his usual long list of ingredients!

He says: “I’ve been using chorizo a lot recently, as a quick way to add intensity to all sorts of vegetable dishes, but this also works very well without it; if you do leave it out, increase the paprika to about a tablespoon.”

Serves: four to six as a side dish

Preparation time: 10 minutes
Cooking time: 25-30 minutes

Ingredients
1 large cauliflower (1kg), trimmed and separated into 3-4cm florets
150g cooking chorizo, skinned and cut into 2cm pieces
2 red onions, peeled and cut into 2cm wedges
30g pitted green olives, torn in half
2 tsp sweet smoked paprika
30g pumpkin seeds
2 garlic cloves, peeled and crushed
3 tbsp olive oil
Flaked sea salt and black pepper
20g parsley leaves, roughly chopped

Method
Heat the oven to 220C/425F/gas mark 7. Put everything bar the parsley in a bowl with a teaspoon and a half of salt and a good grind of pepper. Mix well to combine, then spread out on a 30cm x 40cm baking tray lined with greaseproof paper.

Roast for 25-30 minutes, stirring gently halfway through, until the chorizo is cooked and the cauliflower is soft and browned. Leave to cool down for about 10 minutes, stir in the parsley and serve.

In all the boxes this week:-
*new season baby carrots
*Swiss chard
*spring onions
*parsley
*Cornish new potatoes (Mark Norman, Bodmin)
strawberries (Mitchell Fruit Garden)
cauliflower (Growfair, Cornwall)

Standard boxes also have:-
extra new potatoes
*mangetout OR podded peas
*mixed lettuce bag – including ‘Freckles’
Hispi ‘sweetheart’ cabbage (Growfair, Cornwall)

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

Try these delicious baby carrot dishes on Camel CSA’s recipes page: –
Baby carrots with lemon and thyme
Jamie’s best whole-baked baby carrots

We got hundreds of squash and pumpkin plants into the ground at our volunteer work morning on Sunday. Many thanks to Bob, Charlotte, Helen, Kathi, Mark M and our lead grower Mark Norman.

Standard box members have new-season rainbow chard, carrots and turnips this week. All boxes have new potatoes from our head grower Mark Norman’s organic smallholding on the outskirts of Bodmin.

In all the boxes:-
*mangetout OR podded peas
*beansprouts
*new potatoes (Mark Norman, Bodmin
Cornish asparagus (Lower Croan, Sladesbridge)
strawberries (Mitchell Fruit Garden)
cauliflower (Growfair, Cornwall)

Standard boxes also have:-
extra new potatoes
*rainbow chard
*new carrots
*new turnips

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

Try these winning ways with new potatoes on Camel CSA’s recipes page: –
New potatoes baked in parchment
Roast Cornish new potatoes with garlic and  lemon

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