June 5, 2015
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.
June 4, 2015
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
May 31, 2015
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
May 24, 2015
This recipe is from Hugh Fearnley-Whittingstall’s book Veg Every Day. These can be done on a barbie outdoors, on a ridged cast-iron griddle pan in the kitchen, or even, at a pinch, under a grill. When barbecuing, threading the asparagus spears onto skewers makes it easier to turn and cook them without losing them through the bars of the grill.
Serves 4
Preparation time: 10 minutes
Cooking time: 6 minutes
Ingredients
20-30 asparagus spears, trimmed
4 Tbs olive or rapeseed oil
juice of 1/2 lemon
6-10 mint leaves, finely shredded
flaky sea salt and freshly ground black pepper
Parmesan, pecorino or hard goat’s cheese, to serve
Method
Light the barbecue well in advance if you are cooking outside.
Soak 8 wooden skewers in water for 30 minutes. If the asparagus spears are pretty thick – more than 5mm across the middle of the stem – or perhaps not so freshly cut, it’s best to blanch them first. Add to a pan of boiling water, blanch for 1 minute, then drain and refresh in cold water. Drain well and pat dry.
Thread the asparagus on to the skewers, about 5-6 per skewer, pushing it through the middle of the spears. Brush the asparagus with some of the oil and season with salt and pepper.
If cooking indoors, heat the griddle or grill until hot, then place the asparagus skewers on the griddle or under the grill about 10cm from the heat. If cooking on a barbecue, you want it medium-hot, rather than super-fierce – you should be able to hold your palm about 15cm above the coals for a few seconds. Grill the asparagus spears for about 3 minutes on each side, depending on thickness, until tender in the centre and lightly charred on the outside.
Whisk about 2 tablespoons oil with the lemon juice, some pepper and the mint to make a dressing. Remove the asparagus from the skewers, arrange on a plate and trickle the dressing over them. Sprinkle with flaky salt and shave some cheese over the top if you like.
Everything in the garden is coming up lovely!
In all the boxes:
*new-season carrots
*new-season beetroot
Cornish asparagus (Lower Croan, Sladesbridge)
swede(Growfair)
leeks (Growfair)
cauliflower (Growfair)
potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:
extra potatoes
*mixed salad bag
*Swiss chard/spinach
*rhubarb (Camel CSA/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:
Baby carrots with lemon and thyme Beetroot with fresh mint
May 15, 2015
This recipe is from Jamie Oliver’s book Ministry of Food. It comes recommended by Charlotte, one of the founder members of Camel CSA.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g cauliflower
olive oil
200g Cheddar cheese, grated
2 chicken or vegetable stock cubes
salt and black pepper
1 teaspoon English mustard
Method
Dice the carrots, celery, onions and garlic. Cut the cauliflower into florets. Into a large pan add 2 tablespoons of olive oil and put over a medium heat, add the diced vegetables and cauliflower. Cook for 10 minutes with a lid partially placed over the pan or until the carrots have softened and the onion is lightly golden.
Grate the cheese. Put the stock cubes into a jug and pour in 1.8 litres of boiling water from a kettle. Add to the vegetables in the pan. Stir and bring to the boil, reduce the heat and simmer for 10 minutes or so until the vegetables are cooked.
Remove the pan from the heat and add the cheese and mustard, season with salt and pepper. Use a hand blender and pulse until silky smooth – if using a liquidiser let the soup cool down, never put hot liquid into a liquidiser. Top with more grated cheese. You could also top with some crispy bacon.
May 14, 2015
Another treat from Cornwall this week – strawberries from Mitchell Fruit Garden.
In all the boxes this week:
Cornish strawberries (Mitchell Fruit Garden)
Cornish asparagus (Lower Croan, Sladesbridge)
*mixed salad bag
*sprouted mung beans
cauliflower (Growfair)
swede (Growfair)
potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)
Our standard boxes also have:
extra potatoes
*Swiss chard/spinach
*parsley (Camel CSA) or red onions (Restharrow Farm, Trebetherick)
extra punnet of strawberries
* = 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:
Nigel’s asparagus and lemon risotto
Shaved asparagus and goat’s cheese salad
May 12, 2015
The polytunnels are filling up with spring-sown vegetables.
