March 27, 2015
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
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
