All boxes have:
*leeks
*chillies
*kale
*Swiss chard
cauliflower (Restharrow Farm, Trebetherick)
bunched carrots (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:
Extra potatoes
*garlic
*calabrese or broccoli tenderstem
*mixed salad bag (lettuce, baby beet leaves, golden mustard, rocket)

All veg grown by Camel CSA unless otherwise indicated
* = grown to organic principles

Try these delicious recipes for early season leeks from our website archive: –
Leek and smoked cheddar tart
A risotto of leeks and pancetta

This is for those of you who don’t like plain boiled sprouts!  The Riverford Farm cookbook suggests serving with rice.

Serves 4

Preparation time: 20 minutes
Cooking time: 7 minutes

Ingredients
3 tbs sunflower oil
2 shallots or 1 onion, finely chopped
2 cloves garlic, finely chopped
1 chilli, finely chopped
600g Brussels sprouts, finely shredded
4cm piece of fresh ginger, cut into very fine strips
4 cm piece of crystallised stem ginger, cut into very fine strips
sea salt and freshly ground black pepper

Method
Heat the oil in a wok, add the shallots or onion, plus the garlic and chilli and fry quickly for about 2 minutes, without browning.  Add the shredded sprouts and the fresh and crystallised ginger.  Cook stirring constantly for two minutes.  Add 3 tbs water, cover and steam for 3 minutes.  Season to taste and serve.

All boxes have:
*carrots
*onions
*red Russian
kale
*flat parsley
cauliflower (Restharrow Farm, Trebetherick)
loose Brussels sprouts (Restharrow)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:
Extra potatoes
*radicchio
*calabrese
beetroot (Restharrow)

All veg grown by Camel CSA unless otherwise indicated
* = grown to organic principles

Try these delicious carrot recipes from our website archive: –
Spicy Moroccan carrot salad
Great Ormond Street carrot cake

I made this delicious tart for tea; it was easy to make as I used ready rolled puff pastry.  If you can’t get taleggio you can use fontina or Camembert.

Serves: 2

Preparation time: 40 minutes
Cooking time: 15-20 minutes

Ingredients
3 medium leeks, sliced
50 g butter
200 g puff pastry
120 g Taleggio cheese
1 tsp fresh thyme leaves

Method

Melt the butter in a shallow pan and add the sliced leeks.  Cook the leeks slowly intil they are soft but not browned, this can take up to 30 minutes.  Roll out the pastry until no thicker than a 10 p coin and place on a floured baking sheet.  Score a border 2 cm from each edge and prick with a fork.  Tip the leeks on to the pastry, pushing them almost, but not quite, to the border.  Brush the rim with some of the leek butter.  Slice the cheese thinly, then break it up into small pieces, tucking it in amongst the leeks.  Scatter over the thyme.  Bake in the oven at 220°C/Gas Mark 7 for 15-20 minutes until the pastry is golden and puffed and the leeks are browning.

We’ve got new crops of beetroot and spring onions from the polytunnels in our boxes this week. Have you carved the pumpkins in last week’s boxes ahead of Halloween? There weren’t any to be had for love or money in nearby Wadebridge today!

All boxes have:
*beetroot (see recipe ideas below)

*spring onions
*kale
*leeks
*chillies
*parsnips (Mark Norman, Bodmin)

potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:
Extra potatoes
*salad bag (rocket, mixed lettuce, golden mustard)
*carrots
*cauliflower (Restharrow Farm, Trebetherick)

All veg grown by Camel CSA unless otherwise indicated
* = grown to organic principles

Try these beetroot recipes from our website archive:
Crunchy raw beetroot salad with feta and pear
Chocolate beetroot cake

The Guardian Cook supplement had the 10 best pumpkin recipes this weekend.  I am going to try this delicious-sounding curry from Ivor Peters at urbanrajah.com.

Serves 4
Preparation and cooking time: 40-45 minutes

Ingredients
3 tbsp vegetable oil
1 onion
2 garlic cloves, grated
3cm of fresh ginger, grated
2 green finger chillies, sliced lengthways
1kg pumpkin, diced
½ tsp salt
A dash of sugar
200ml water
1 tsp ground coriander
12 fresh curry leaves
2 sprigs thyme

Method
In a large, lidded pan, heat the oil over a medium heat, fry the onion until blonde, tip in the garlic, ginger and chillies until they sizzle a little, browning at the edges.

Add the pumpkin chunks, season with salt, a touch of sugar and add the water. Cover and cook for 15 minutes until the pumpkin flesh has yielded.

Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.

Eat with rice or a flatbread such as faratha or chapatti.

This week all Camel CSA’s boxes have: 
*Pumpkins
*Swiss chard
*Carrots
*Radishes
*Raddichio
*Onions (Mark Norman, Bodmin)
Potatoes (Burlerrow)

Standard boxes also have:
*Tomatoes
*Mixed salad leaves
*Celery (Mark Norman, Bodmin)
Extra potatoes

All veg grown by Camel CSA unless otherwise stated
*= grown to organic principles

This recipe is taken from Madhur Jaffrey‘s Eastern Vegetarian Cooking.  It is a tasty side dish for a curry.

Serves 2-4

Preparation and cooking time: 20-30 minutes

Ingredients
4 tbs vegetable oil
1/2 tsp whole black mustard seeds
140g peeled, diced potatoes (1.5 cm cubes)
115g diced aubergine (1.5 cm cubes)
1 1/2 tsp ground coriander seeds
1 tsp ground cumin seeds
1/4 tsp ground turmeric
1/8 – 1/4 tsp cayenne pepper
1/2 tsp salt
1 tbs fresh green coriander (optional)

Method
Heat the oil in a frying pan over a medium heat.  When hot, put in the mustard seeds.  As soon as the mustard seeds begin to pop put in the potatoes and aubergine.  Stir once then put in the rest ot the ingredients, apart from the fresh coriander, stir and fry for one minute.  Add 3 tbs water, cover and turn the heat to low and simmer gently for 10 – 15 minutes or until the potatoes are tender, stirring every now and then.  If the vegetables seem to catch at the bottom of the pan, add another tablespoon of water.  Serve garnished with the fresh coriander, finely chopped.

This week all Camel CSAs boxes have:
*Peppers or aubergine
*Red Russian kale
*Turnips
*Salad leaves
*Onions
*Garlic
*Chillies
Potatoes (Burlerrow)

Standard boxes also have:
Extra potatoes
*Tomatoes
*Parsley
Cauliflower (Restharrow)

All veg grown by Camel CSA unless otherwise stated
*= grown to organic principles

This is an old family recipe – much loved and much used, I think it probably came off the side of a porage oats box many years ago.

Serves 4

Preparation time: 15-20 mins
Cooking time: 30-40 mins

Ingredients
100g porage oats
100g butter
75g sugar
4 medium apples, peeled and thinly sliced
for decoration:
1 apple, peeled, cored and quartered
golden syrup

Method
Melt the butter and sugar then mix in the oats.  Fill a greased 2 litre baking dish with alternate layers of sliced apple and oat mixture, finishing with a layer of oats.  Thinly slice the apple quarters and arrange on top of the dish and glaze with the golden syrup.  Bake in the oven Gas Mark 4/180°C for 30-40 minutes until golden brown.  Serve with pouring cream or custard.

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