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.

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

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