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.

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.

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