April 5, 2015
This recipe is from Leon’s Fast Vegetarian which my son very kindly bought me for my birthday last year because he thought it might give me inspiration for the weekly recipe. I will be using some of the chard from our box this week to make it.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 – 30 minutes
Ingredients
150 ml white wine
2 cloves garlic, crushed
2 red chillies, deseeded and chopped
300g peas (frozen are fine)
150 ml water
100g chard, washed
salt and freshly ground black pepper
440g orecchiette
2 Tbs flat leaf parsley, chopped
extra virgin olive oil for drizzling
Method
Put the wine, garlic and chilli into a large pan and bring to the boil, then reduce the heat and simmer until the volume has reduced by half. Add the peas to the pan with the water and simmer for 2 minutes. Next add the chard and stir quickly to wilt, then remove from the heat. Remove half the pea/chard mix from the pan and blitz in a blender or food processor, then return it to the pan, stir and season well. Bring a large pan of salted water to the boil. Add the pasta and cook for about 10-12 minutes (or according to the instructions on the packet), then drain. Toss the pasta with the sauce, add the parsley and mix well. Season and serve drizzled with good olive oil.
April 2, 2015
Everyone is getting extra shares of chard and spinach at the moment as we experience a glut of this delicious and versatile green vegetable. The increased warmth and light is bringing on other over-wintered crops like mixed salad leaves and parsley as well as the early sowings of radishes and spring onions.
In all the boxes this week:
* radishes
* Swiss chard
* turnips
white or purple sprouting broccoli
(Restharrow Farm, Trebetherick)
leeks (Restharrow)
cauliflower (Restharrow)
potatoes ‘Wilja'(Burlerrow Farm, St Mabyn)
Standard boxes also have:
extra potatoes
* parsley
* mixed salad bag
red cabbage (Restharrow)
* = grown to organic principles. All produce grown by Camel CSA unless otherwise stated
Please ensure you wash all vegetables carefully
This week’s recommended recipes from our website archive:
Maharashtrian radish salad
Warm halloumi with radish, apple and pecan salad
April 1, 2015
Four 30-metre beds planted up so far – that’s more than 5,000 onions! Many thanks to volunteers Chloe, Charlotte, Chris, Honey, Joe, Mark N, Mike and Stuart.
March 27, 2015
Charlotte saw this recipe, looks nice and simple and can be made with the kale in this week’s boxes. Nigel also recommends using steamed spinach instead of the kale or a goat’s or blue cheese. Apparently the combination of spinach and blue cheese is particularly good.
Serves 2
Preparation time: 10 minutes
Cooking time: 20 mins
Ingredients
125 g of mixed greens such as cavolo nero or red Russian kale
6 eggs
salt and pepper
2 Tbs olive oil
150 g taleggio cheese, torn or sliced
3 Tbs pumpkin seeds, chopped
Method
Put a pan of water on to boil. Set the oven at 200C/gas mark 6. Wash and lightly shred 125g of mixed greens, such as kale and cavolo nero.
Add the greens to the boiling water, leave for a minute, then immediately remove and refresh in a colander under cold, running water. Gently squeeze most of the water out of the greens and set aside. Beat six eggs in a large mixing bowl, then add the shredded greens and season generously with salt and pepper.
Warm 2 tbsp of olive oil in a nonstick ovenproof 22cm pan, then, as bubbles start to appear, pour in the egg and greens mixture. Leave to cook over a moderate heat for two minutes. Tear or slice 150g of taleggio, or another soft, easily melting cheese, and place the pieces on the surface of the eggs and greens. Scatter over three tablespoons of chopped pumpkin seeds then bake in the preheated oven for 12 minutes until the eggs are lightly set and the cheese oozing.
The days are getting longer and we have lots of leafy green vegetables in our veg boxes this week.
In all the boxes this week:-
*Salad bags
*Swiss chard
*Red Russian kale
Onions (Restharrow Farm, Trebetherick)
Jerusalem artichokes (Restharrow)
Purple sprouting broccoli (Restharrow)
Potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*Cabbage
Leeks (Restharrow)
Beetroot (Restharrow)
*= grown to organic principles
All produce grown by Camel CSA unless otherwise indicated
Please ensure you wash all vegetables carefully
March 20, 2015
Some of our veg today was picked under a partial eclipse of the sun, a first for the Camel CSA!
In all the boxes this week: –
*radishes
*spring greens
*mixed salad bag
cauliflower (Restharrow Farm, Trebetherick)
leeks (Restharrow)
onions (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have: –
extra potatoes
*purple sprouting broccoli (CSA/Restharrow)
*Swiss chard
*parsley
* = grown to organic principles
All produce grown by Camel CSA unless indicated. Please wash all vegetables carefully.
March 13, 2015
This recipe appeared in Yotam Ottolengi’s column in the Guardian recently and I have been waiting for a cauliflower to try it out. Yotam recommends: keep all the leaves on the head of cauliflower for this: when roasted, they are deliciously crisp and tasty. The addition of a few chopped anchovies would be a flavoursome addition to the butter: you won’t need the salt if you do this.
Serves: four as a starter.
Preparation and cooking time: 2- 2 1/2 hours
Ingredients
1 large cauliflower with its leaves intact
150g creme fraiche
1 tbsp lemon juice
70g unsalted butter, softened to room temperature
3 tbsp olive oil
Coarse sea salt
Method
Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed. Fill a pan large enough to fit the cauliflower in salty water. Bring to a boil and carefully lower in the cauliflower exposed head down: don’t worry if the base sticks out a little. Bring back to a boil, cook for six minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool. Heat the oven to 170C/335F/gas mark 3. Mix together the creme fraiche and lemon juice, and set aside in the fridge until required. Mix the butter with the oil. Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white flower. Sprinkle over a teaspoon and a quarter of salt, and roast for an hour and a half to two hours, basting the cauliflower with the buttery juices five or six times during cooking. The cauliflower is done when it’s super-tender and a dark golden-brown, and the leaves are crisp and charred. Remove from the oven and serve with the lemony creme fraiche and a little extra salt for sprinkling on top alongside. Serve this in the centre of the table, for people to share with drinks at the start of a meal. Break the cauliflower apart with your hands (let it cool down a little first), dip the individual florets and crisp green leaves into the creme fraiche sauce and sprinkle with salt. For those who prefer eating with a knife and fork on separate small plates, just cut the cauli into quarters and serve individually.
March 12, 2015
The days are getting longer and we have lots of leafy vegetables in the veg boxes this week.
In the boxes this week:-
*chard
*salad bags
*Red Russian kale
*sprouted mung beans
cauliflower (Restharrow Farm, Trebetherick)
artichokes (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
extra potatoes
*purple sprouting broccoli
*swede
leeks (Restharrow)
*= grown to organic principles
All produce grown by Camel CSA unless otherwise indicated
Please ensure you wash all vegetables carefully
This week we recommend these recipes from our own website recipe collection:-
Jamie’s and Ami’s flavoured greens
Chinese style kale
