My husband Frank found this recipe from Rosie Sykes’ The Kitchen Revolution on the Low Sizergh Barn website while looking for something new to do with the Jerusalem artichokes in our veg boxes this week.  Then, even better, he cooked it for tea last night!  If you are ever up in the Lake District, the shop and tearoom at Low Sizergh Barn are well worth a visit.

Serves 4

Preparation time: 40 minutes
Cooking time: 20-25 minutes

Ingredients
3 tbsp olive oil
60g butter
4 sprigs of thyme
Zest and juice of half a lemon
2 garlic cloves, peeled and crushed
80g whole hazelnuts
3 leeks, trimmed and finely sliced
400g Jerusalem artichokes, sliced into pound coin-thick circles
250g filo pastry
60g soft goat’s cheese

Method
Add 2 tbsp of olive oil and all the butter to a small pan over a low heat. Add half the thyme, and all the lemon zest and garlic. Cover and warm gently. If any butter solids come to the top, skim them off. Set aside until needed.

Preheat the oven to 200C/400F/gas mark 6. Toast the hazelnuts in the warming oven for a few minutes until light golden. While warm, wrap in a tea towel and rub them to remove the skins. Once cool, finely chop the nuts.

Add the remaining oil to a pan over a medium heat. Add the leeks and thyme leaves stripped from the remaining stalks, cover and cook gently for about 10 minutes until soft. Turn the heat up, add the lemon juice and stir. Let the leeks become pretty dry, season to taste, take off the heat and set aside.  Meanwhile, boil the artichokes in salted water for around 3 minutes until soft. Strain and run under cold water.

Brush a baking sheet with the infused oil mixture. Lay out one or two sheets of filo to create a 30cm square. Butter the pastry and scatter with a quarter of the hazelnuts, cover with another layer of filo and press down. Repeat to create three more layers on top of the first.  Cover the pastry base with soft leeks, then arrange the artichokes on top in overlapping rows.

Season and brush with infused oil, crumble the goat’s cheese on top and cook in the oven for 20-25 minutes until the pastry is crisp and the cheese has melted nicely.

Cut the tart into quarters. Serve with some bitter leaves dressed with orange.

Brrrrr! The sudden cold snap has knocked back our own spring crops. It’s been almost back to winter here in north Cornwall and our root-dominated veg box contents reflect this.

In all the veg boxes this week:-
*mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
Jerusalem artichokes (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)
savoy cabbage (Total Produce, Cornwall)
leeks (Total Produce)
parsnips (Total Produce)
*potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*radishes
carrots (Total Produce)
swede (Total Produce)

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

Try these baked parsnip dishes on Camel CSA’s recipes page: –
Parsnips baked with Cornish Yarg cheese

In all the veg boxes this week:-
*rainbow chard
*mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
*radishes
*parsley
leeks (Restharrow Farm, Trebetherick)
Jerusalem artichokes (Restharrow)
*potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*purple sprouting broccoli OR broad beans
*spring onions
beetroot (Restharrow)

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

Try these chard dishes on Camel CSA’s recipes page: –
Trouchia (chard omelette)
Sag aloo  (Indian spiced chard with potato)

This recipe is from the latest West Country FoodLover magazine. It’s a topping for a Turkish pizza but I reckon it would be just as good with a curry.

Preparation time: 20 minutes

Ingredients
1 bunch (10-12) radishes
200g plain yoghurt
1 garlic clove, crushed
4 Tbsp chopped fresh mint
juice of 1/2 lemon, more to taste
1/2 tsp ground cumin

Method
Trim, wash and slice the radishes finely.  Mix with all the other ingredients and serve.

In all the veg boxes this week:-
*wild garlic (foraged, St Kew)
*mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
*radishes
*sprouted mung beans
*onions
*parsnips
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*Swiss chard
leeks (Restharrow Farm, Trebetherick)
cauliflower (Restharrow)

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

Try these parsnip dishes on Camel CSA’s recipes page: –
Parmesan-baked parsnips
Hugh’s curry-spiced parsnips and potatoes

This recipe looks interesting – I’ve had similar salads in Thai restaurants so now is the time to try it at home, using the spring onions in this week’s veg boxes.  It’s from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day!

Serves 6-8

Preparation time: 20-30 minutes

‘Relaxing time’: 10-20 minutes

Ingredients
1 bunch spring onions, trimmed and sliced
4 medium carrots, peeled
1 small white cabbage
For the dressing:
2 Tbsp soy sauce
1 Tbsp clear honey
1 clove garlic, finely chopped
1 Tbsp finely chopped ginger
2 Tbsp white wine or rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp olive oil
To finish:
A handful of coriander, roughly torn
Lime juice

Method
Put the sliced spring onions into a large bowl.  Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl.  Remove any blemished outer leaves from the cabbage, then quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour the dressing over the vegetables and toss thoroughly.  Leave for 10-20 minutes to soften and ‘relax’.  Serve the coleslaw scattered with coriander and sprinkled with a few squeezes of lime juice.

We also have wild garlic leaves, picked this time by Charlotte and Helen at Egloshayle, Wadebridge.

In all the boxes this week:-
*spring greens
wild garlic (foraged, Egloshayle)
*parsley
*onions
leeks (Restharrow Farm, Trebetherick)
cauliflower ((Total Produce, Bodmin)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
*Swiss chard
*spring onions

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

Try these spring greens dishes on Camel CSA’s recipes page: –
Leeks with greens
Spring greens with coconut and chilli

I’m not sure where the idea for this potato dish comes from, but my husband’s version brings back childhood memories of a similar recipe my Mum used to dish up.  I like it served with slow roast lamb.

Serves 4

Preparation time: 15 minutes
Cooking time: 1.5 – 2 hours

Ingredients
1 kg potatoes, peeled
2 cloves garlic, finely grated
olive oil
a splash of white wine
freshly ground black pepper

Method
Slice the potatoes the thickness of a pound coin.  Place a sheet of aluminium foil (about 90 cm by 30 cm) on a baking tray, grease half of it with some olive oil and cover with a layer of sliced potatoes.  Sprinkle with a little of the grated garlic.  Build up the layers until all the potato and garlic have been used and top with freshly ground black pepper.

Add a good splash of white wine and a drizzle of olive oil then fold the other half of the foil over and crimp the edges together to make an airtight parcel. Place in the bottom of the oven at 150°C/Gas mark 2 for 1.5 – 2 hours.  Be careful of a sudden release of steam when opening up the parcel .  Serve immediately.

There’s nothing quite like the taste of sweet and crunchy new radishes as we come into spring.

In all our boxes this week:-
*radish bunch
*sprouted mung beans
*mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
*onions
*cabbage (Camel CSA/Mark Norman, Bodmin)
beetroot (Restharrow Farm, Trebetherick)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*green tomato chutney (our own homemade)
*purple sprouting broccoli OR red Russian kale
leeks (Restharrow)

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

Try these radish recipes on Camel CSA’s recipes page: –
Warm halloumi with radish, apple and pecan salad
Maharashtrian radish salad

A simple supper dish to celebrate the start of spring here in Cornwall. Jamie Oliver says: “This garlicky pasta has a deep, earthy flavour – totally delicious with the Cumberland sausage.”

Serves: 4

Preparation/cooking time: 50 minutes

Ingredients
2 heaped teaspoons fennel seeds
2 dried red chillies, crumbled
olive oil
4 higher-welfare coarse Italian or Cumberland sausages
4 handfuls wild garlic leaves, washed
320g fusilli
1 lemon
sea salt
freshly ground black pepper
1 small handful freshly grated Parmesan cheese

Method
Bash up the fennel seeds and chillies in a pestle and mortar, then put to one side. Heat a splash of olive oil in a pan on a medium heat. Cut open the sausage skins and squeeze the meat into the pan. Stir it around with a wooden spoon, breaking it up into small pieces so it resembles coarse mince. Fry for a few minutes until the meat starts to colour and the fat has started to render out.

Add the bashed up fennel seeds and chillies to the meat, and cook on a medium heat for around 10 minutes until the meat is crisp, dark golden brown and caramelised. Turn the heat down to low.

Put a large saucepan of salted water on to boil. Blanch the wild garlic leaves in the boiling water for 3 minutes, then scoop out and put in a food processor. Add the fusilli to the water, bring it back to the boil and cook according to the packet instructions. Blitz the leaves in the food processor until you have a deep green sauce, then add a glug of olive oil, a grating of lemon zest and a pinch of salt and pepper.

When the pasta is al dente, drain it in a colander, reserving some of the cooking water. Put the pasta back in the saucepan and add a splash of the cooking water and a squeeze of lemon juice. Gently stir the lovely green sauce into the pasta to coat it then immediately divide the pasta between your bowls. Top with the delicious crisp sausage meat and a nice grating of Parmesan cheese, and serve.

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