In all the boxes this week: –
*broad beans
*tomatoes
*onions
*beetroot
*mangetout peas or French beans (purple or yellow)
*aubergine
potatoes

Standard boxes also have: –
extra potatoes
*cucumber
*green pepper
*carrots

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

Try these quick and easy broad bean dishes on our recipe page –
Simple ways with broad beans

It’s a lucky dip again this week. We’re each getting two of the following – French beans, broad beans, peas and mangetout. They’ll be randomly allocated by our volunteer pickers and packers.

The tomatoes are fruiting madly along with the green peppers and aubergines. We have more than 100 tomato plants indoors and they have to be tended carefully – it takes one of us about three hours to prune them every Monday. A pleasant job until the polytunnel heats up!

In all the boxes this week: –

*tomatoes
*cucumber
*spinach or Swiss chard
*new potatoes – ‘Rocket’
*onions
*mangetout peas and/or peas in the pod and/or broad beans and/or French beans (purple or yellow)

Standard boxes also have: –
extra new potatoes
*basil
*green pepper or aubergine
* mixed salad bag or green coriander

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

Try these delicious pea and bean dishes on our recipe page –
Allegra’s tortellini in brodo d’estiva
Hugh’s risoni with baby peas (or broad beans), bacon and garlic

Standard box members also have the first of this season’s aubergines and green peppers.

In all our boxes this week:-
*tomatoes
*broad beans
*parsley
*cucumber
*new potatoes
*courgettes (Mark Norman, Bodmin)
*French beans (yellow or purple) OR peas OR mangetout
rosemary sprig (Janet Hulme, Wadebridge)

Standard boxes also have: –
extra new potatoes
*green pepper
*aubergine
*spinach OR calabrese

* = grown to organic principles

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

Try these delicious side dishes on our recipe page –
Lemon cashew parsley dip
Cucumber raita

This recipe is from my new book – River Cottage Light and Easy by Hugh Fearnley Whittingstall.  It can be dished up as a light lunch or starter on its own or as a partner with some protein such as lentils, chickpeas, chicken or fish for something more substantial.

Serves 2, or 4 as a starter

Preparation time: 15-20 minutes

Ingredients
For the dressing
2 Tbs no sugar added peanut butter
Finely grated zest of 1/2 lemon
1 Tbs lemon juice
1/2 tsp runny honey
sea salt and freshly ground black pepper

200g young small courgette
1 large or 2 small fennel bulbs
A little extra virgin rapeseed or olive oil
1 Tbs sunflower or pumpkin seeds or a mix of the two (optional)
A small handful of basil or mint leaves

Method
To make the dressing, put all the ingredients in a bowl, adding salt and pepper as needed, bearing in mind that the nut butter will add salt.  Add 2 tablespoons water and whisk until you have a thick mixture, smooth except for any chunks of nut.  It should be loose enough to fall off the spoon in thick ribbons – you can whisk in a little more cold water, if necessary, to reach this consistency.

Top and tail the courgettes, then use a veg peeler to shave them lengthways into wafer-thin ribbons.  Put into a large bowl.  Trim the fennel, removing any tough and fibrous outer layers, saving a few of the fronds if there are any.  Slice the fennel, top to bottom, as thinly as you can, and add to the courgettes.

Trickle a little oil over the veg, sprinkle with salt and pepper and toss lightly.  Scatter the seeds, if using, over the veg and spoon on the dressing.  Finish with roughly torn basil or mint leaves and fennel fronds if you have them, then serve.

AND the first of this season’s tomatoes!

In all our boxes this week:-
*broad beans
*French beans (yellow or purple) OR peas
*fennel bulb
*tomatoes
*cucumber
*courgettes (Mark Norman, Bodmin)
*new potatoes (CSA / Mark)

Standard boxes also have: –
extra new potatoes
*spring onions
*basil
*mixed salad bag

* = grown to organic principles

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

Try these delicious dishes on our recipe page –
Broad bean hummus
Crushed broad bean bruschetta

Thanks to Charlotte for spotting this recipe.  We don’t have the quantity of whitecurrants in the veg boxes so you could either make a smaller tart or make up the amount with strawberries, which have a great affinity with whitecurrants.

You will need to start this Nigel Slater recipe the day before you want to serve it. You will need a loose-bottomed tart tin about 22cm in diameter.

Serves: 8

Preparation and cooking time: 30-40 minutes

Ingredients
for the filling:
500g fromage frais
450g plain yogurt
3 lightly heaped tbsp icing sugar
the grated zest of a small orange
450g white currants
for the crust:
75g butter
300g lemon, orange or ginger biscuits
icing sugar for dusting

Method
Mix the fromage frais and yogurt. Line a colander or sieve with muslin or a new J Cloth. Pour the mixture into the sieve, place the whole thing on a shallow dish and put it in the fridge. (You may well have to take a shelf out to fit it in.) Leave overnight.
Melt the butter. Crush the biscuits to a coarse, open crumb then mix them with the melted butter. Tip them into the tart tin then smooth them in, pushing them into the corners with your fingers. Chill for 20 minutes.
To make the filling, tip the strained cream cheese mixture out of the muslin into a bowl. Stir in the sugar and zest. Smooth the filling into the chilled tart crust. Pull the currants from their stalks and pile them on top of the tart filling. Dust generously with icing sugar and leave for a few minutes before slicing.

Our French beans are purple or yellow (not green). This enables our volunteer picking and packing team to spot them more easily and harvest them more quickly.

In all our boxes this week:-
*broad beans OR French beans
*white currants
*beetroot
*mixed salad bag
*cucumber
*courgettes (Mark Norman, Bodmin)
*new potatoes (CSA / Mark)

Standard boxes also have: –
extra new potatoes
*spring onions
*calabrese (CSA / Mark)
*Swiss chard / kohlrabi
*gooseberries

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

Try these delicious dishes on our recipe page –
Simple ways with broad beans
French beans with new potatoes

This recipe is taken from Hugh Fearnley-Whittingstall’s book Fruit every day!  I’ve had pineapple with mint sugar and it is delicious – oranges will be added to the shopping list!

Serves: 4

Preparation time: 15-20 minutes

Ingredients
75g caster sugar
about 20 mint leaves
100g blackcurrants
4 oranges

Method
Start by making the mint sugar.  Either put the sugar and mint into a food processor and blitz them together or, alternatively, finely chop the mint leaves then pound them together with the sugar using a pestle and mortar.  Either way you should end up with a crystalline green grainy mixture with a texture a little like damp green sand.  Set aside.

Slice all the peel and pith away from the oranges.  Now, working over a bowl, slice out the orange segments, letting them drop into the bowl.  Arrange the orange segments over individual plates.  Scatter over the blackcurrants, finish with a generous sprinkling of the minty green sugar and serve.

In all our boxes this week:-
*blackcurrants
*gooseberries (Camel CSA / Mark Norman, Bodmin)
*cucumbers (CSA / Mark)
*courgettes (Mark)
*new potatoes
*spring onions
calabrese (Growfair, St Columb)

Standard boxes also have: –
extra new potatoes
*purple French beans
*basil
*beetroot

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

Try these delicious dishes on our recipe page –
Blackcurrant and almond cake
Gooseberry and elderflower fool with ginger snaps

I don’t know where the original recipe for this dish came from but it tastes good.  The quantities quoted are what I used tonight.  I served it with carrots though a salad would also be good.  It is also delicious cold.

Serves 4

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients
1 onion, finely chopped
1 Tbs olive oil
3 medium courgettes, chopped into small chunks
200 g spinach, shredded
50 g rice, cooked
100g cheddar cheese, grated
3 eggs, lightly beaten
freshly ground black pepper
3 Tbs grated parmesan cheese

Method
Heat the oil in a large pan and gently fry the onion.  Once the onion is starting to go translucent add the chopped courgette and cook until the courgette has softened.  Add the spinach and cook until wilted.  Remove the pan from the heat and add the rice, cheddar cheese, pepper and eggs.  Mix well before pouring into a greased, shallow oven proof dish.  Sprinkle the parmesan cheese over the top.  Bake in a preheated oven at 200°C/ Gas Mark 6 for 30 minutes or until the top is golden brown.

« Previous Page — Next Page »