April 28, 2015
Char-fried Padron peppers are the “Russian roulette” of Spanish tapas. Only around one in 10 is spicy hot but – boy – do your taste buds know it! We’re growing them for the first time this year. Find out more about Feisty Tapas and how to cook them here.
April 24, 2015
The weather is about to turn cooler so I have a good opportunity to serve this winter warmer for one last time before the summer.
Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Ingredients
4 large baking potatoes
40g butter
180ml soured cream or crème fraiche
120g mature Cheddar, grated
2-3 spring onions, trimmed and thinly sliced, or chives
sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C/Gas Mark 6. Place the potatoes on a baking sheet and cook in the oven for about an hour, until tender when pierced with a knife. Remove from the oven but leave the oven on.
When the potatoes are cool enough to handle, carefully halve them lengthways – you might want to wrap them in a tea towel when you do this – and scoop out most of the insides into a bowl, leaving a shell about 5 mm thick. Return these shells to the oven to the oven to crisp up while you make the filling (don’t let them cook for more than 10 minutes).
Mash the scooped-out potato with the butter, then stir in the soured cream or crème fraiche, Cheddar and spring onions. Season generously with salt and pepper. Spoon the mixture back into the shells and bake until heated through, about 10-15 minutes.
April 23, 2015
The hungry gap is still with us but our boxes are bursting with seasonal food.
In all the boxes this week:
*Radish
*Sprouted mung beans
Cauliflower (csa/total produce)
Onions (Restharrow farm, Trebetherick)
Leeks (Restharrow)
Potatoes (Burlerrow Farm, St Mabyn)
Swede (total produce)
Our standard boxes also have:
Extra potatoes
*salad bags
*chives
*spinach/beet leaf
* = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables carefully.
This weeks recommended recipes from our website archive:
April 21, 2015
Expert growers Bridget and Mark show off our new, branded polo shirts. Why don’t you buy one? They’re tough and practical. Email info@camel-csa.org.uk or phone/text 01208 420014 for prices and sizes.
April 19, 2015
Mark N is ploughing, weeding, composting and raking the veg beds set aside for root veg – carrots, beetroot, fennel and parsnips.
In the meantime young plants in the seeding tunnel are growing well in the warm conditions and strong spring light.
April 18, 2015
I can’t remember where I got the original recipe for wild garlic risotto but I have been making it for a few years when I remember to forage wild garlic.
Serves 3
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
30 g butter
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
250 g Arborio rice
splash white wine
1 l chicken or vegetable stock
large handful wild garlic leaves, roughly chopped
50 g Parmesan cheese, grated
Method
Heat the half the butter and the oil in a heavy saucepan and cook the onion and garlic slowly for about 10 minutes. Add the rice and stir to coat the rice in the garlic and onion mixture. Add the wine, turn up the heat and stir until the wine has been absorbed. Add stock until the rice is just covered and turn down the heat so that the rice is at a simmer. Keep adding stock as it is absorbed. After about 10 minutes add the wild garlic leaves and stir into the rice. Once the rice is just cooked but still has some bite, add the rest of the butter and the cheese. Season to taste and serve.
We’re fortunate to have freshly picked wild garlic leaves in our boxes this week thanks to Bridget and Charlotte’s foraging skills. We’ve also got the first of the rhubarb with plenty more to come.
In all the boxes this week:
*Swiss chard/spinach
wild garlic leaves (foraged locally)
*rhubarb (CSA/Mark Norman)
*leeks (Mark Norman, Bodmin)
onions (Restharrow Farm, Trebetherick)
Jerusalem artichokes (Restharrow)
potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:
extra potatoes
*mixed salad bag
*spring greens
*parsley
* = 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:
Wet garlic salad
Wild garlic pesto
April 12, 2015
Cauliflower rice or couscous is in vogue at the moment as a low carb alternative. Charlotte, the CSA publicity officer, was planning to have this with a chilli last night. Recipe from BBC Good Food.
Serves 4
Preparation time: 3 minutes
Cooking time: 7 minutes
Ingredients
1 medium cauliflower
Good handful coriander leaves, chopped
Cumin seeds, toasted (optional)
Method
Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with clingfilm, then pierce and microwave for 7 minutes on high – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.
April 11, 2015
Our early spring crops are growing well and it’s only a matter of time until we have rhubarb, broad beans and asparagus in our veg boxes.
In the meantime we’re doing our best to fill the boxes with as much variety as possible as the ‘hungry gap’ begins to bite. This is when UK-grown seasonal veg become quite thin on the ground as last year’s crops run out – on the field and in storage – and we wait for the new spring-sown crops to mature.
In all the boxes this week:
*Swiss chard
*Red Russian kale
Cauliflower (Restharrow Farm, Trebetherick)
Leeks (Restharrow)
Beetroot (Restharrow) – small only
Red onions (Restharrow)
Potatoes ‘Wilja’ (Burlerrow Farm, St Mabyn)
Standard boxes also have:
Extra potatoes
*Mixed salad bag
*Purple sprouting broccoli
*cabbage or spring greens
Green tomato chutney
* = 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:
Trouchia (chard omelette)
Swiss chard fritters
