We have wild garlic leaves this week, freshly foraged near our site at St Kew by Bridget and Charlotte.

In all the boxes:-
*wild garlic leaves (foraged, St Kew)
*spring onions
*spring greens
*onions
beetroot (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)
*green coriander
*purple sprouting broccoli

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

Try these wild garlic recipes on Camel CSA’s recipes page: –
Wild garlic leaf salad
Wild garlic pesto
Wild garlic risotto

I first tasted coleslaw made with red cabbage at Cowslip Workshops near Launceston. I like the way the dressing takes on a pinky hue and I now prefer using red cabbage to white. It’s difficult to give exact quantities as it depends on the size of all the vegetables and whether or not you like certain ingredients to be prominent flavours but make as much as you need!

Preparation time: 15 minutes

Ingredients
1 red cabbage, core removed and finely shredded
1 onion, peeled and finely sliced
1 large carrot, peeled and coarsely grated
1-2 Tbsp mayonnaise
1-2 Tbsp plain yoghurt

Method
Mix the prepared vegetables before adding a dressing made with equal amounts of mayonnaise and plain yoghurt and toss well to combine thoroughly. Season to taste and serve. If the mood takes you, add other ingredients such as diced apple, sunflower or pumpkin seeds or chopped cashew nuts.

Our shed-stored squashes and onions have survived one of the warmest and wettest winters ever recorded in Cornwall.

For the first time ever we have enough onions to see us into the start of the ‘hungry gap’, when UK-grown vegetables become thin on the ground as we wait for spring-sown crops to mature.

In all our veg boxes this week: –
*onions
*bean sprouts
*kale or spring cabbage
leeks (Restharrow Farm, Trebetherick)
beetroot (Restharrow)
red cabbage(Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*winter squash – Crown Prince or Uchiki Kuri
*mixed salad bag – rocket, baby chard, mizuma, golden/red mustard, lettuce
swede (Restharrow)

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

Try these red cabbage salads on Camel CSA’s recipes page: –
Henrietta’s winter salad
Warm red cabbage and apple salad

This recipe was a technical challenge in The Great Sport Relief Bake Off.  I’m going to make it tonight as a pudding for my Mum on Mothers’ Day.  I may skip the candied beetroot hearts!

Makes 12 slices

Preparation time: 30 minutes
Cooking time: 40-50 minutes

Ingredients
For the cake:
250 g self raising flour
4 Tbsp cocoa powder
2 tsp baking powder
250 g cooked beetroot in natural juices
3 Tbsp white wine vinegar
160 ml buttermilk
160 g butter, softened
230 g caster sugar
3 large free-range eggs
For the icing:
280 g cream cheese
50 g unsalted butter, softened
50 g icing sugar, sifted
1/2 tsp vanilla extract
For the candied beetroot hearts:
2 raw beetroots
200 g caster sugar

Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x20cm/12x8in traybake tin.

Mix together the flour, cocoa powder and baking powder in a bowl.  Blend the beetroot in a food processor until you have a rough purée. Put the purée in a bowl, add the vinegar and buttermilk. Mix to combine.

Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, followed by half the dry mixture and half the beetroot mixture.  Continue to mix gently, adding the rest of the dry ingredients and the remaining beetroot.

Pour the mixture into the tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning it out of the tin and leaving it to cool completely.  Meanwhile make the icing. Beat together the cream cheese and butter until soft. Beat in the icing sugar and vanilla extract until they are combined, then spread the icing onto the cooled cake.

For the beetroot hearts, thinly slice the beetroot, and cut into 12 heart shapes.  Boil the sugar in 200ml/7fl oz water until the sugar has dissolved, then add the beetroot hearts and simmer for about 10 minutes until soft and translucent. Using a fork, carefully remove the beetroot hearts from the hot sugar syrup and carefully lay them on paper towel to soak up any excess syrup.  Slice the cake into 12 even squares, and then decorate each square with a beetroot heart.

We’ve all got another jar of our very own green tomato chutney in the boxes this week as there was plenty left over from Christmas.

In all our veg boxes : –
green tomato chutney
*onions
leeks (Restharrow Farm, Trebetherick)
beetroot (Restharrow
savoy cabbage (Total Produce, Bodmin)
cauliflower (Total Produce)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*mixed salad bag – rocket, baby chard, mizuma, golden/red mustard, lettuce
*green coriander
Jerusalem artichokes (Restharrow)

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

Try these beetroot bakes on Camel CSA’s recipes page: –
Beetroot seed cake
Chocolate beetroot cake

In all our veg boxes : –
*spring greens
*bean sprouts
*onions
leeks (Restharrow Farm, Trebetherick)
parsnips (Restharrow)
beetroot (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*winter squash ‘uchiki kuri’
*spring onions
*purple sprouting broccoli

* = 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:-
Spring greens with lemon dressing
Leeks with greens

I made this tasty soup recently, the recipe is from a Guardian feature where you cook a large quantity of a particular ingredient, in this case butter beans, and use it for four different meals.  You could easily use tinned butter beans if you prefer.

Serves 4

Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
1 Tbsp olive oil
500 g leeks, trimmed and sliced
500 g cooked butter beans
1.5 litres water
2 Tbsp Marigold bouillon powder
A small handful fresh parsley, roughly chopped

Method
Heat the olive oil in a large saucepan, add the leeks, stir, then cover and cook gently for 5-10 minutes.  Add the beans and the water, then bring to the boil.  Sprinkle the bouillon powder over the surface, stirring to disperse it, then leave to simmer for about 20 minutes, until the leeks are tender.  Add the fresh parsley, and blend the soup lightly with a hand blender to just thicken it slightly, but leave some visible pieces of bean and chunks of leek.  Check the seasoning and serve.

http://www.theguardian.com/lifeandstyle/2016/jan/23/butter-beans-recipe-curry-soup-salad-pate

We’ve switched to an electric van for our weekly vegetable box deliveries. It means we’re cutting the cost of food miles as well as CO2 emissions.

Camel CSA veg grower Mark Norman said: “It’s so clean. It doesn’t use any juice so it’s not chucking out exhaust emissions.

“It’s really convenient for deliveries when you’re stopping and starting all the time. You just press the button and go.”

This recipe is from Sarah Brown’s classic Vegetarian Kitchen. The quantities will fill either six individual tartlet tins 7cm in diameter or one 28cm flan tin.

Serves 6

Preparation time: 40-50 minutes
Cooking time: 30-35 minutes

Ingredients
450 g onions, peeled and finely chopped
40 g butter
1/2 tsp salt
1/2 tsp brown sugar
1 tsp fresh tarragon or 1/2 tsp freshly grated nutmeg
salt and freshly ground black pepper
2 eggs
50 ml single cream
75 g Cheddar cheese, grated
Wholemeal shortcrust pastry made with:
165 g wholewheat flour,
1 1/2 tsp baking powder,
a pinch of salt,
75 g mixed fats (half butter and half solid vegetable fat),
1 1/2 tsp brown sugar,
5-6 Tbsp cold water,
1 1/2 Tbsp oil

Method
Roll out the pastry to fill six individual tartlet tins or one flan tin.  Press the pastry firmly into the cases and prick well.  Bake for 5 minutes at 200°C/ Gas mark 6 so that the pastry sets.

Meanwhile, fry the onions in the butter, taking care not to colour them.  During the frying, lightly sprinkle them with salt as this brings out the juices.  Then stir in the brown sugar and tarragon.  Remove from the heat and leave the mixture to cool.

In a separate bowl beat the eggs thoroughly and then mix in the cream and grated cheese.  When the onion filling is cool, season with extra salt and black pepper.  Mix it into the cheese and egg mixture and spoon this filling into the pastry cases.  Bake for 30-35 minutes until the pastry shells are cooked and the filling is firm.  Serve hot, warm or cold.

Our polytunnel-grown vegetables are coming on surprisingly well despite the lack of warmth and light.

In all our veg boxes : –
*parsley
*onions
leeks (Restharrow Farm, Trebetherick)
parsnips (Restharrow)
cauliflower (Restharrow)
savoy cabbage (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*mixed salad bag
*beetroot
Jerusalem artichokes (Restharrow)

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

Try these savoy cabbage dishes on Camel CSA’s recipes page:-
Farfalle with savoy cabbage, pancetta, thyme and mozzarella
Fried cabbage with juniper

« Previous Page — Next Page »