In all our veg boxes this week: –
*kale – red Russian or curly
*onions
*parsley
parsnips (Restharrow Farm, Trebetherick)
leeks (Restharrow)
cauliflower (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*mixed salad leaves
*broccoli OR Swiss chard
*turnips

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

Try these delicious cauliflower dishes on Camel CSA’s recipe page:-
Cauliflower cheese soup
Yotam’s mustardy cauliflower cheese

This simple one-person meal from Cook by Jamie Oliver could easily be scaled up to feed more people.  The recipe calls for butternut squash but I’m going to use the uchiki kuri squash in my veg box instead.

Serves 1

Preparation time: 15 minutes
Cooking time: 25-35 minutes

Ingredients
1 chicken breast with skin on
1/4 medium butternut squash
1/2 fresh red chilli
leaves from a couple of sprigs of fresh marjoram or oregano
sea salt and freshly ground black pepper
a little double cream
freshly grated nutmeg
a little olive oil

Method
Preheat the oven to 200°C/Gas mark 6.

Put the chicken breast, with its skin left on, in a bowl.  Deseed and slice up 1/2 a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano, a pinch of sea salt and some freshly ground black pepper. Toss together then place the chicken breast and flavourings from the bowl into a snug fitting baking dish. 

Cut a medium butternut squash into quarters.  Remove the seeds and slice one quarter of the squash as finely as you can.  Snugly fit the squash slices around the chicken and carefully pour a little double cream around the squash (not on the chicken).

Season with freshly grated nutmeg and salt and pepper, then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes, until the chicken is golden brown.

The veg site at St Kew is full of slippery mud and standing water as a result of all the rain. At least it stayed dry for a couple of hours while the picking and packing team got the boxes ready. Many thanks to Anne, Bridget, Charlotte, Janet, Kay, Mark N, Mike, Petra, Tracey and Trish plus Connor, Ethan and Max.

Some of the veg are a bit wet and muddy too (like the rest of us!) but we’ve done our best in very tricky conditions. Happy New Year to all.

In all this week’s veg boxes: –
*squash – uchiki kuri
*carrots
*kale – black Tuscan
*onions
*parsnips (Mark Norman, Bodmin)
leeks (Mark)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*carrots
*sprouting broccoli
*Brussels sprouts or sprout tops

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

My husband found this recipe on the BBC Good Food website.  It was tasty served with a green salad on the side.

Serves 6

Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients
1 squash, weighing about 1kg, chopped into chunks
2 tbsp olive oil
200 ml tub crème fraiche
50 g finely grated parmesan cheese
250 g tub ricotta cheese
small bunch sage leaves, half chopped, half whole
12 sheets fresh lasagne

Method
Heat the oven to 220°C/Gas mark 7.  Toss the squash together with the olive oil in a roasting tin.  Roast the squash for 30 minutes until soft and golden.  While the squash is roasting, mix the crème fraiche with half the parmesan, then set aside.

When the squash is ready, leave to cool slightly, then peel the skin away from the flesh.  In a separate bowl beat the ricotta with the chopped sage and the remaining parmesan and fold through the squash with some seasoning, trying not to break it up too much.

Assemble the bake by spreading a little of the crème fraiche mix over a gratin dish.  Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crème fraiche.  Use all the ricotta mix to fill the bake, but make sure you keep some crème fraiche for the top.

Finally spread the crème fraiche over the top layer of lasagne, then scatter with the whole sage leaves.  Bake for 25 minutes until bubbling and golden, then serve cut into squares.

Our bumper Christmas veg boxes are overflowing with produce, including Camel CSA’s own green tomato chutney and Cornish honey from the James family at Cooksland Corner, Bodmin.

In all the boxes: –
green tomato and apple chutney
*Crown Prince squash
*onions
*salad leaves
*flat-leaved parsley
*chillies (Camel CSA / Mark Norman, Bodmin)
*bay leaves (Janet Hulme, Wadebridge)
savoy cabbage (Restharrow Farm, Trebetherick)
parsnips (Restharrow)
carrots (Restharrow)
Brussels sprouts (Restharrow)
Cornish honey (Eric James, Bodmin)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*spring onions
leeks (Restharrow)
celeriac (Restharrow)
baby cauliflower (Restharrow)

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

Try these festive dishes on Camel CSA’s recipe page: –
The perfect potato gratin
Christmas roasted vegetables with honey and spice

This tasty-looking soup is from the Real Foods website. It’s suitable for those on a vegan diet.

Serves 4

Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
2 tbsp olive oil or 50 g coconut butter
1 onion, roughly chopped
Rind of 1 lemon
2.5 cm piece of fresh ginger, peeled and roughly chopped
400g carrots, peeled and roughly chopped
25 g red split lentils, ground to a fine powder
500 ml vegetable stock
freshly ground black pepper
1 bunch fresh parsley or coriander, roughly chopped

Method
Heat the olive oil or coconut butter in a large pan over a medium heat.  Add the onion and cook, stirring occasionally, for 3 minutes.  Add the lemon peel, ginger and carrots and stir fry for another 3 minutes.  Add the ground lentils and stock and cook, uncovered for about 10 minutes or until the carrots are soft.

When cooked, blend until smooth, adding a little more hot water if required to reach your desired consistency.  Season with freshly ground black pepper to taste.  Serve hot, garnished with chopped parsley or coriander.

Celeriac’s knobbly and whiskery appearance may be a bit off-putting, but this winter root has a surprisingly subtle taste. It’s delicious boiled and mashed with potato or cut into matchsticks in a salad.

In all this week’s veg boxes: –
*celeriac
*carrots
*kale – curly or ‘red Russian’
*onions
red cabbage (Restharrow Farm, Trebetherick)
leeks (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*pak choi
*sprouting broccoli
*parsnips

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

Try these celeriac dishes on Camel CSA’s recipe page: –
Three-root boulangère
Remoulade of celeriac and smoked bacon

In order to use the pak choi in our veg boxes this week, my husband Frank adapted an old Kenneth Lo recipe as we were lacking several ingredients.  The result was, however, very tasty!

Serves 2

Preparation time: 15 minutes
Cooking time: 13-18 minutes

Ingredients
100g basmati rice
1 head pak choi
12 prawns
2 tbsp vegetable oil
Small knob of butter

Method
Bring 200 ml water to the boil, add the knob of butter and allow to melt.  Add the rice, stir well and bring back to the boil.  Cover the pan, turn the heat right down and simmer gently for 12 minutes.  Remove from the heat and leave to stand, tightly covered for 12 minutes (don’t be tempted to peek!).

Wash and dry the pak choi.  Separate the stems from the leaf and chop both.  Heat the oil in a wok or deep saucepan.  When hot, stir fry the prawns for 30 seconds.  Add the stalks and stir fry for 2 minutes, then add the leaf and stir fry for 30 seconds.

Pack in the rice, making sure the prawns are covered.  Add 4-5 tbsp of water down the side of the wok.  Cover and simmer very gently for about 10 -15 minutes.  Season to taste and serve while hot.

In all our boxes this week: –
*pak choi
*carrots
*kale ‘red Russian’
*onions
*parsley
beetroot (Restharrow Farm, Trebetherick)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
red cabbage (Restharrow)
parsnips (Restharrow)
leeks (Restharrow)

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

Try these winter warmers on Camel CSA’s recipe pages: –
Homity bake
Stilton, onion and potato pie

My husband has just made this delicious, warming curry for tea.  The recipe is from Michael Pandya’s Complete Indian Cookbook which Frank bought back in the 1980s.

Serves 4

Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients
25 g butter
2 tbsp olive oil
1 cauliflower, cut in florets
450 g potatoes, peeled and quartered
100 g peas
1 medium onion, finely chopped
450 g tomatoes, peeled and chopped
450 ml water
salt to taste
Spices:
pinch of asafoetida powder
2 cloves
1 tsp cumin seeds
1 brown cardamom
For the paste:
1 medium onion, chopped
4 cloves garlic, chopped
2.5 cm piece garlic, chopped
1 tsp turmeric
1 tsp chilli powder
1 Tbsp coriander seeds
1/2 tsp ground cinnamon
To garnish:
1 tsp garam masala
2 Tbsp chopped coriander leaves

Method
Heat the butter and half the oil in a saucepan and add the asafoetida powder.  Stir for 5 seconds then add the cauliflower, potatoes and peas.  Fry for 5 minutes over a moderate heat.  Remove the vegetables to a plate and set aside.

Heat the remaining oil and add the onion, cloves, cumin and cardamom and fry until the onion is golden brown.  Make a fairly smooth mixture by blitzing the paste ingredients in a blender.  Add the paste to the onion mixture and cook for 5 minutes.

Mix in the fried vegetables and tomato and fry for 5 minutes, stirring occasionally.  Stir in the water and salt and simmer for 30 minutes.  Remove the cloves and brown cardamom before serving hot, garnished with the garam masala and coriander.

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