March 7, 2015
This recipe is from Hugh Fearnley-Whittingstalls book Veg every day. The original recipe was for a pumkin and raisin loaf but he suggested using beetroot instead – I’m not sure about the colour! The loaf itself is rich and sweet but also light as it doesn’t contain any butter or oil.
Preparation time: 30 mins
Cooking time: 1 hour
Ingredients
200g light muscovado sugar
4 large eggs, separated
200g finely grated beetroot
finely grated zest and juice of 1 lemon
100g raisins
100g ground almonds
200g self-raising flour
a pinch of fine sea salt
1 tsp ground cinnamon
A generous grating of nutmeg
Method
Preheat the oven to 170°C/Gas mark 3. Lightly grease a loaf tin, about 20 x 10 cm, and line with baking parchment. Using an electric whisk, beat the sugar and egg yolks together for 2-3 minutes until pale and creamy. Lightly stir in the grated beetroot, lemon zest and juice, raisins and ground almonds. Sift the flour, salt and spices together over the mixture and then fold them in, using a metal spoon. In a large clean bowl, beat the egg whites until they hold soft peaks. Stir in a heaped tablespoon of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can. Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about one hour, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
March 6, 2015
Spring has almost sprung and we’ve got plenty of greens in the vegetable boxes.
In all the boxes this week: –
*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
*spring onions
*leeklets
curly kale (Restharrow Farm, Trebetherick)
purple sprouting broccoli (Restharrow)
beetroot (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have: –
extra potatoes
*Swiss chard
*coriander
Jerusalem artichokes (Restharrow)
* = grown 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:-
Beetroot seed cake
Chocolate beetroot cake
March 1, 2015
A neat take on a classic. This recipe from Yotam Ottolenghi in The Guardian is recommended by CSA members Charlotte Barry and Alex and Jeremy Simmons. The lentils are described as a really positive addition and cooking them from scratch will mean they are less mushy. I’m looking forward to trying it tomorrow.
Serves 4
Preparation time: 30 minutes
Cooking time: 12-14 minutes
Ingredients
50g puy lentils
1 large cauliflower, separated into 4cm florets
2 tbsp ghee
2 banana shallots, peeled and diced fine
1½ tsp cumin seeds
1 tsp curry powder
1 tsp mustard powder
2 green chillis, deseeded and finely diced
1 tsp black mustard seeds
200ml double cream
90g mature cheddar, grated
15g parmesan, grated
Salt
15g panko breadcrumbs
5g parsley, finely chopped
Method
Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry. Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.
Melt the ghee in a round, 24cm ovenproof casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden. Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally.
Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.
In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.
February 28, 2015
In all the boxes this week: –
*spring greens
*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
cauliflower (Restharrow Farm, Trebetherick)
purple sprouting broccoli (Restharrow)
onions (Restharrow)
leeks (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have: –
extra potatoes
*parsley
*swede
beetroot (Restharrow)
* = grown 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:-
Leeks with greens
Spring greens with lemon dressing
February 22, 2015
This is taken from a recipe by Rose Elliot. It was originally a recipe for a pie with a puff pastry crust but the filling is just as good on its own.
Serves 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Ingredients
2 cans butter beans, rinsed and drained
25 g butter
225 g carrots, peeled and diced small
450 g leeks, cleaned and cut into 1 cm slices
125 g mushrooms, wiped and sliced
1 Tbs flour
1/2 can tomatoes
150 ml vegetable stock or water
salt and pepper
Method
Melt the butter in a medium-sized pan, add the carrots, cover and cook very gently without browning for about 10 minutes. Add the leeks and mushrooms and cook for a further 10 minutes. Sprinkle in the flour then stir so it gets mixed with the fat. Mix in the tomatoes and stock or water and cook gently, stirring for 2-3 minutes, until thickened. Add the butter beans and season to taste. Cook for a further 5-10 minutes until the beans are heated through. Serve with a green vegetable and potatoes.
February 19, 2015
In all the boxes this week: –
*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
*sprouted mung beans
cauliflower (Restharrow Farm, Trebetherick)
*purple sprouting broccoli (CSA / Restharrow)
curly kale (Restharrow)
leeks (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have: –
extra potatoes
*celeriac
*coriander
*Swiss chard
* = grown 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:-
Warm cauliflower salad
Cauliflower with saffron, pine nuts and raisins
February 13, 2015
This is a variation on a recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day I posted last spring, using purple sprouting broccoli instead of spring greens, but it is so good that I think it is worth sharing it again. If you don’t have a fresh chilli you can use 2 pinches of dried chilli flakes.
Serves 4
Cooking and preparation time: 15-20 minutes
Ingredients
250g purple sprouting broccoli
6 Tbs olive oil
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely slivered
300g pasta shapes such as penne or fusilli
sea salt and freshly ground black pepper
To serve:
olive oil
parmesan cheese, grated
Method
Rinse the broccoli and break into bite-sized pieces. Bring a large pan of water to the boil and add the pasta. Add the broccoli to the pasta giving it a good 5 minutes cooking time. Warm the olive with the chilli and garlic for a few minutes.
Once the pasta is al dente, drain the pasta and broccoli thoroughly and toss with the olive oil, chilli and garlic. Check the seasoning then serve with olive oil for trickling and lots of grated cheese.
February 12, 2015
The first snowdrops are a sign that the outdoor veg growing season is approaching rapidly. There’s so much more to look forward to! Our seed order has come through and we’ve already planted radishes and a bed of broad beans in the polytunnel.
In all the boxes this week: –
*spring onions
*spring greens
celeriac (Restharrow Farm, Trebetherick)
purple sprouting broccoli (Restharrow)
red cabbage (Restharrow)
leeks (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have: –
extra potatoes
*golden ball turnips
cauliflower (Restharrow)
Jerusalem artichokes (Restharrow)
* = grown organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables carefully
This week we recommend this recipe from our website recipe collection:-
Nigel’s celeriac and potato cake
February 7, 2015
The original inspiration for this soup was in a newspaper or magazine, long since lost. This is my husband’s version where he puts in whatever squash we have together with whatever greens are around: kale, cavalo nero and chard have all been used at some point.
Serves 4
Preparation time: 20 mins
Cooking time: 30-40 minutes
Ingredients
2 Tbs olive oil
1 onion, peeled and chopped
2 cloves garlic, finely chopped
1 tsp smoked paprika
1 squash, peeled, seeds removed and diced
500 ml stock
1 can cannelini beans, drained
1 large handful of kale, torn into small pieces
Method
Heat the olive oil in a large pan, add the onion and garlic and fry gently until the onion has softened. Add the squash with the smoked paprika and coat in the oil before adding the stock and the cannelini beans. Simmer until the squash is cooked. At this point you can mash the soup slightly to make it thicker if you so wish. Add the kale and simmer until cooked. Season to taste and serve.
February 5, 2015
In the boxes this week: –
*purple or white sprouting broccoli (CSA / Restharrow Farm, Trebetherick)
*kale
*parsley
Jerusalem artichokes (Restharrow)
Harlequin or Crown prince squash (Restharrow)
onions (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have: –
*leeks
*red cabbage (prepare/cook like spring greens!)
*swede
extra potatoes
* = grown organic principles
All produce grown by Camel CSA unless otherwise indicated
Please ensure you wash all vegetables carefully
This week we recommend two traditional winter recipes from our website archive:-
Homity bake
Pan haggerty
