We also have Cornish strawberries from Mitchell Fruit Garden and the first of the courgettes from Mark Norman’s smallholding on the outskirts of Bodmin.

In all our boxes this week:-
*gooseberries (Camel CSA/Mark Norman, Bodmin)
*mixed salad bag
*green onions
*spinach / Swiss chard
*new potatoes (Mark Norman)
*courgettes (Mark Norman)
strawberries (Mitchell Fruit Garden)

Standard boxes also have: –
extra new potatoes
*peas OR French beans
*carrots
*cucumbers

* = 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 –
Gooseberry crumble cake
My Mum’s gooseberry fool

This simple recipe appeared in issue 29 of the FoodLover magazine which celebrates West Country food.

Serves 4
Cooking and preparation time: 15 minutes

Ingredients
1 1/2 tsp mustard seeds
1 1/2 tsp fennel seeds
1/2 cucumber
20 radishes
3 tbsp olive oil
2 tsp red wine vinegar
rock salt
handful of rocket leaves

Method
Heat a small frying pan, add the oil then add the mustard and fennel seeds and cook for a few minutes until they become fragrant and start to pop but don’t burn.  Set aside to cool.

Slice the cucumber and the radishes into thin disks and arrange on a platter.  Combine the cooled oil and seeds with the red wine vinegar and season with rock salt to taste.  Drizzle the dressing over the cucumber and radish and then scatter with the rocket.

The summer salad veg are ripening fast. Some of us also have the first of the cucumber crop this week, with plenty more to come.  Plenty!

In all our boxes this week:-
*radishes
*spring onions
*parsley
*new potatoes (Mark Norman, Bodmin)
*calabrese OR spinach (Mark Norman  / Camel CSA)
*cauliflower (Mark)
*cabbage (Mark)

Standard boxes also have: –
extra new potatoes
*kohlrabi (how to use it)
*carrots
*peas OR cucumber

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

For nearly 300 vegetable recipe ideas go to this page on Camel CSA’s website.

Who wants to spend ages slaving over a hot kitchen stove when the weather is good?  If you use shop bought meringue nests this tasty pudding can be knocked up in no time at all.

Serves 3-4

Preparation time: 15 minutes

Ingredients
250 g strawberries, hulled
300 ml double cream
1/2 Tbs icing sugar
1 packet meringue nests

Method
Chop half the strawberries, place them in a blender with the icing sugar and whiz to a puree.  Whip the double cream to the floppy stage.  Chop the rest of the strawberries and break up the meringue nests into roughly 2.5 cm pieces.  Fold together the cream, meringue pieces and most of the puree to give a marbled effect.  Serve immediately with the rest of the puree poured over.

This is from Jamie Oliver’s second book, the Return of the Naked Chef.

Serves 4

Preparation and cooking time: 30-40 minutes

Ingredients
255 g couscous
285 ml cold water
3 red peppers
1 handful asparagus, trimmed and peeled if need be
2 or 3 small firm courgettes, sliced
1 bunch spring onions, trimmed and finely sliced
2-4 fresh chillies, deseeded and finely sliced
3 good handfuls mixed fresh herbs (basil, coriander, mint, flat leaf parsley)
4 Tbs lemon juice
10 Tbs olive oil
salt and freshly ground black pepper
red wine vinegar

Method
Place the couscous in a bowl with the cold water.  This will start to soften the couscous and you will see the water disappear as it soaks in.  While the couscous is softening, blacken the peppers.  Either place the peppers directly on to the naked flame of a gas hob or blacken under the grill.  Both ways you need to blacken the peppers on all sides, so turn when need be.  When fully blackened cover in a bowl for 5 minutes until cool.  This will steam the skins and make peeling and deseeding easier.  Remove the skins and seeds and roughly chop.  On a very hot ridged grill pan, lightly char the asparagus and courgettes on both sides then toss them into the bowl with the couscous with the peppers, spring onions, chillies and ripped up herbs.  Mix well.  Make a dressing with the olive oil and lemon juice, add and toss well.  Season to taste with salt and freshly ground black pepper and a couple of dribbles of red wine vinegar for a slight twang.

Lots more yummy summer veg plus strawberries in the boxes this week.

In all the boxes:-
*peas OR broad beans OR mangetout
*parsley
*new potatoes (Mark Norman, Bodmin)
Cornish asparagus (Lower Croan, Sladesbridge)
*spring greens (Camel CSA/Mark Norman)
punnet of strawberries (Growfair)
cauliflower (Growfair)

Standard boxes also have
‘old’ potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)
*mixed salad bag
extra punnet of strawberries
*turnips

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

This recipe comes from Community Harvest Whetstone – a veg growing coop in Leicestershire.

Serves 2

Preparation and cooking time: 50 minutes

Ingredients
For the base:
1 large cauliflower
1 free range egg
1 Tbs olive oil
1/4 tsp salt
1/2 cup grated mature cheddar cheese
For the tomato pizza sauce:
100-150g tomato passata
1 Tbs olive oil
1 clove garlic, minced
1/2 tsp dried oregano
salt to taste
Topping:
grated mozzarella or cheddar cheese

Method
Preheat the oven to 200°C/Gas mark 6, line and grease a large pizza tray.  In a food processor blitz the head of the cauliflower into a grainy paste.  Transfer into a large bowl and microwave on high for 6-8 minutes.  Wait for the softened and cooked cauliflower to cool a little.  Mix in the egg, season with salt and pepper, add the cheese and mix well.  Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base about 1 cm in thickness.  Place in the oven and bake for 15-20 minutes until the base is golden brown.  While the base is cooking combine the pizza sauce ingredients and spread over the pizza base, top with the grated mozzarella or cheddar cheese and bake in the oven for a further 10 minutes or until the cheese has melted.  Gently slice up the pizza and leave to cool a little.  Slowly transfer the slices onto a plate as the base is very soft and crumbly.

It’s the Royal Cornwall Show this week and our vegetable boxes are looking absolutely awesome!

*peas
*broad beans
*spring onions
Cornish asparagus (Lower Croan, Sladesbridge)
*carrots
cauliflower (Growfair)
potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

Standard boxes also have:
extra potatoes
*mixed salad bag
*mangetout peas
calabrese (Mark Norman, Bodmin)

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

This week’s recommended recipes from our website archive:
Risoni with baby peas (or broad beans), bacon and garlic
Baby broad beans (or peas) with chorizo

This is a simple, time-honoured way of serving radishes, taken from Veg every day by Hugh Fearnley-Whittingstall.  You need to use very fresh, little roots as they quickly lose their crunch and peppery flavour.

Serves 4

Preparation time: 5 minutes

Ingredients
About 400g radishes
A pat of unsalted butter, at room temperature but not too soft
A little dish of best quality flaky sea salt

Method
Clean the radishes.  Arrange everything on the table and make sure each diner has a knife.  To eat, just smear a little bit of butter on the end of a radish then sprinkle with the tiniest pinch of salt before popping into your mouth.

The new vegetable season has well and truly begun! In all the veg boxes:

*peas OR mangetout OR broad beans
*radishes
*spring onions
Cornish asparagus (Lower Croan, Sladesbridge)
*parsley
cauliflower (Growfair)
potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)

Standard boxes also have:
extra potatoes
*mixed salad bag
*beetroot
swede (Camel CSA/Growfair)

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

This week’s recommended recipes from our website archive:
Tabbouleh (bulgur wheat salad)
Parsley cashew lemon dip

« Previous Page — Next Page »