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
January 31, 2015
If you don’t know what to do with Jerusalem artichokes try this dish. You need to prepare it ahead of time as it requires at least 2 hours marinating in the fridge though overnight is better. It is taken from Yotam Ottolenghi’s book Jerusalem and he suggests serving it with mejadra, a rice and lentil dish, though this weekend we are going to try it with new potatoes and a green salad.
Serves 4
Preparation time: 30-40 minutes
Cooking time: 45 minutes
Ingredients
450g Jerusalem artichokes, peeled and cut into 1.5 cm wedges lengthways
3 Tbs lemon juice
8 chicken thighs
12 banana shallots, peeled and cut in half lengthways
12 large garlic cloves, sliced
1 lemon, cut in half lengthways and then thinly sliced
1 tsp saffron threads
50ml olive oil
150ml cold water
1 1/2 Tbs pink peppercorns, slightly crushed
10g fresh thyme leaves
40g tarragon leaves, chopped
2 tsp salt
1/2 tsp black pepper
Method
Put the Jerusalem artichokes in a pan, cover with plenty of water and half the lemon juice, Bring to the boil, reduce the heat and simmer for 10-20 minutes, until tender but not soft. Drain and leave to cool.
Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half the tarragon in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least 2 hours.
Preheat the oven to 240°C/ Gas Mark 9. Arrange the chicken pieces, skin-side up in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with foil and cook for a further 15 minutes. At this point the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, season to taste and serve.
January 29, 2015
Our winter salad leaves are doing really well now the light levels are improving. Much helped by Mike’s efforts to clean the polytunnels inside and out – a necessary winter chore that makes so much difference.
In all our veg boxes this week: –
*salad bag (mixed lettuce, mibuna, mizuna, red/golden mustard, baby beet/spinach, namenia, rocket)
*sprouted mung beans
*Jerusalem artichokes (Mark Norman, Bodmin)
leeks (Restharrow Farm, Trebetherick)
*purple sprouting broccoli (CSA/Restharrow)
*cabbage (CSA/Restharrow)
potatoes
Standard boxes also have: –
*coriander
*Swiss chard
beetroot (Restharrow)
extra potatoes
* = grown organic principles
All produce grown by Camel CSA unless otherwise indicated
Please ensure you wash all vegetables carefully
This week’s recommended recipes from our online archive:-
Leeks with greens
Cabbage with bacon and lemon
January 24, 2015
A big thank-you to CSA members Alex and Jeremy for recommending this recipe. It is taken from Hugh Fearnley-Whittingstall’s book Veg every day.
Serves 4
Preparation time: 30-40 minutes
Cooking time: 50-60 minutes
Ingredients
35g butter
2 large leeks, trimmed and thinly sliced
1 teaspoon English mustard
4 tablespoons crème fraîche
125g Gruyère or other well-flavoured hard cheese, finely grated
2–4 smallish squash (400–800g each)
A handful of thyme sprigs
Sea salt and freshly ground
black pepper
Method
Preheat the oven to 190C / gas mark 5. Heat the butter in a saucepan over a medium heat and add the leeks. As soon as they begin to sizzle, turn the heat right down and cover the pan. Sweat the leeks gently for about 10 minutes, until very soft. Remove from the heat and stir in the mustard, crème fraîche and cheese. Season the mixture well with salt and pepper, as it will be surrounded by a good amount of squash.
Cut a small slice off the base of each squash so it will stand up on a baking tray without wobbling. Carefully slice a “lid” off the top of each one too and set aside. Now, with a small, sharp knife, cut into the centre of each squash, then use a teaspoon to scoop out all the seeds and fibres.
Fill the squash cavities with the leek mixture – they should be about two-thirds full. Tuck a few thyme sprigs into the centre of each. Put the “lids” back on top and stand the squash on a large baking tray – there should be plenty of room for hot air to circulate around them.
Bake for 50–60 minutes – possibly longer if the squash are large – until the flesh feels very tender inside. Serve straight away.
January 22, 2015
This week all boxes have:-
*Crown Prince squash (Camel CSA)
onions (Restharrow Farm, Trebetherick)
kale (Restharrow)
beetroot (Restharrow)
red cabbage (Restharrow)
leeks (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:
extra potatoes
*Camel CSA tomato and apple chutney
purple sprouting broccoli (Restharrow)
celeriac (Restharrow)
* = grown organic principles
Please ensure you wash all vegetables carefully
This week’s recommended recipes from our online archive:-
Squash and sage risotto
Stuffed squash
January 16, 2015
This is the perfect soup for the depths of winter, it is thick and warming. The original recipe came from Simply Vegan by David Scott but this is my take on it. If I haven’t got vegetable stock to hand I add a splash of soy sauce to add flavour. Often I finely chop the broccoli stalk and add that at the same time as the potato, again for extra flavour. This soup has a chunky texture but if you prefer a smooth soup you can easily blend it and reheat before serving.
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
1 small onion, finely chopped
25g butter or vegetable margarine
450g potatoes, peeled and cut into 2 cm cubes
700ml vegetable stock
250g broccoli, divided into small florets
Salt and freshly ground black pepper to taste
Method
Fry the onion in the butter or margarine for 3 minutes. Add the cubed potatoes and fry for a further minute. Add the stock and bring to the boil. Add seasoning to taste and simmer for 10-15 minutes. Stir well to break up the potato and thicken the soup. Add the broccoli and simmer until just tender. Serve.
This week all boxes have:-
*purple sprouting broccoli (CSA / Restharrow Farm, Trebetherick)
*rainbow chard
*swede
*brussels sprouts
*sprouted mung beans
leeks (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
Extra potatoes
red cabbage (Restharrow)
kale (Restharrow)
beetroot (Restharrow)
All veg grown by Camel CSA unless otherwise indicated
* = grown organic principles
Please ensure you wash all vegetables carefully.
This week’s recommended recipes from our online archive:-
Char-grilled broccoli with chilli and garlic
Pasta with sprouting broccoli
