This week all Camel CSAs boxes have:
*Tomatoes
*Kale
*Swiss chard
*Chillies
*Parsley
*Dessert apples (West End, St Mabyn)
Potaoes (Burlerrow Farm)

Standard boxes also have:
Extra potatoes
*Cucumber
*Peppers
*Radishes

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

I have been waiting for fresh borlotti beans to try this recipe again!  If you don’t have fresh beans use 300g dried borlotti beans soaked for at least 12 hours.

Serves: 4
Cooking and preparation time: 1 hour

Ingredients
Fresh borlotti beans (podded)
3 cloves garlic unpeeled
a few sprigs fresh thyme
a sprig fresh rosemary
3 bay leaves
1 stick celery, trimmed
1 small potato, peeled and halved
2 cherry tomatoes
extra virgin olive oil
red wine vinegar
a small handful of fresh flat-leaf parsley
4 slices sourdough bread

Method
Place the beans in a deep pan and cover them with cold water.  Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.  Place the beans on the heat and slowly bring to the boil.  Cover with a lid and simmer very gently for about 45 minutes or until the beans are soft and cooked nicely.  When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot.  remove the garlic, herbs, celery, potato and tomatoes from the beans.  Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.  Put the garlic, tomatoes and potato on to a plate, mash them with a fork and stir back into the beans.  Season well with salt and pepper and pour in three generous glugs of extra virgin olive oil and a few splashes of vinegar.  Stir in the parsley and serve on some toasted sourdough bread.

This week all Camel CSA’s boxes have:
*Tomatoes
*Borlotti beans
*Mixed salad leaves
*Onions
*Celery (Mark Norman, Bodmin)
*Parsnips (Mark Norman)
Potatoes (Burlerrow)

Standard boxes also contain:
*Cucumbers
*Aubergines
*Radish
Extra potatoes

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

This is a brilliant way to use up a surplus of tomatoes.  Once made it can be frozen for later use as a pizza topping or with pasta.  It is from Hugh Fearnley-Whittingstall’s Veg every day.

Makes about 500ml
Cooking/preparation time: 1-1hour 15 minutes

Ingredients
1.5-2 Kg ripe tomatoes, larger ones halved
3 garlic cloves, finely chopped
a few sprigs of thyme
A couple of sprigs marjoram (optional)
2 tbs rapeseed or olive oil
sea salt and freshly ground black pepper

Method
Preheat the oven to 180°C/Gas mark 4.  Lay the tomatoes, cut side up if halved, on a baking tray.  Scatter over the garlic and herbs and trickle over the oil.  Season with salt and pepper.  Put the tomatoes in the oven for about an hour until the tomatoes are completely soft and pulpy and starting to crinkle and caramelise on top.  Leave to cool then tip them into a sieve and rub through with a wooden spoon.  Your tomato sauce is now ready to use.

This week all Camel CSA’s boxes have:
*Tomatoes
*Peppers/chillies
*Kale
*Leeks
*Swiss chard
Potatoes (Burlerrow)
Calabrese (Restharrow)

Standard boxes also contain:
*Cucumbers
*Salad bags
*Beetroot

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

This recipe is inspired by Ken Hom but instead of deep frying the tofu, Frank just braises it at the end to heat it through. 

Serves 2

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients
300 g broccoli
300g firm tofu, cut into 1 inch pieces
1 tbs olive oil
1/2 tsp freshly ground black pepper
2 tbs coarsely chopped garlic
3 tbs thinly sliced shallots
1 tbs Shaoxing rice wine or dry sherry
1 tbs light soy sauce
2 tbs dark soy sauce
2 tsp sugar
3 tbs water
1 tbs sesame oil

Method
Separate the broccoli into small florets and peel and slice the stems.  Blanch the broccoli pieces in boiling water for three minutes and then immerse them in cold water before draining thoroughly.  Heat the olive oil in a wok, add the pepper, garlic and shallots and stir fry for 30 seconds.  Add the broccoli, rice wine, soy sauces and sugar and stir fry for 1 minute.  Now add the water, cover, reduce the heat and simmer for 5 minutes.  Add the tofu and heat through, stirring gently as the tofu is delicate and breaks up easily.  Add the sesame oil and serve at once.

This week all Camel CSA’s boxes have:
Potatoes (Burlerrow)
*Tomatoes
*Garlic
*Onions
*Chillies/peppers
*Parsley
*Red russian kale
Calabrese (CSA/Restharrow)

Standard boxes also contain;
Extra potatoes
*Cucumbers
*Aubergines
*Salad bag
All veg grown by Camel CSA unless otherwise indicated
* = grown to organic principles

This is from Jamie Oliver’s The Return of the Naked Chef.  I use it as a pasta sauce but it can also be used as a spread on toasted bread or as a ravioli filling if mixed with ricotta cheese.

Serves 6-8

Preparation time – 10 minutes
Cooking time: 35-40 minutes

Ingredients
olive oil
2 cloves garlic finely chopped
1-2 small dried red chillies, crumbled
6-8 small courgettes roughly sliced
salt and freshly ground black pepper
1 handful mint, chopped
juice of 1 lemon

Method
Put a couple of lugs of olive oil in a hot pan and fry the garlic and chillies for a couple of minutes.  Throw in the courgettes and stir round to coat with the oil.  Turn the heat down to low and cover with a lid.  Give the pan a shake and a stir every 5 minutes for around 35 minutes, making sure the courgettes don’t catch on the bottom.  Cooking with the lid on will ensure a bit of moisture in the pan.  When the courgettes are really soft, with some chunky pieces and the rest almost pulped, remove from the heat and season to taste.  Add the mint and lemon juice and serve as required.  If using as a pasta sauce it is best to mix it with the cooked pasta before serving with grated parmesan cheese.

This week all Camel CSA’s boxes have:
Tenderstem broccoli (Restharrow Farm, Trebetherick)
*Tomatoes
*Kale (curly or red Russian)
*Green peppers or chillies
*Basil
Potatoes (Burlerrow Farm, St Mabyn)
*Runner beans (Mark Norman, Bodmin)
*Courgettes (Mark Norman)

Standard boxes also contain:
Extra potatoes
*Cucumbers
*Aubergines
*Salad bag

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

Try this recipe – Indian-spiced warm tenderstem and carrot salad

My husband made this delicious salad for tea yesterday.  Instead of red pepper we used the green peppers out of our veg box.

Serves: 2-4

Cooking and preparation time: 30 minutes

Ingredients
2 small or 1 large aubergine, sliced into 1cm (½in) rounds
2 tbsps olive oil
Salt and pepper
1 red pepper, cut into quarters
1 tin of chickpeas, drained and rinsed
1 red onion, finely chopped
2 tbsps parsley, chopped
2 tbsps mint, finely chopped, plus 2 tbsps of small leaves for garnish
For the dressing:
1 tsp honey
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
4 tbsps olive oil
Juice of 1 lemon
Salt and pepper

Method
Brush the aubergine slices with olive oil, season lightly then cook them on a very-hot ridged grill pan until nicely coloured on each side with char-grilled lines.  Do the same with the red pepper. Once these are cooked, allow them to cool. Whisk together the honey, cumin, cinnamon, paprika, olive oil, lemon juice and season with salt and pepper.  In a large bowl, combine the dressing with the chickpeas, chopped red onions, parsley and mint, then toss together to dress the salad.  Top the salad with the aubergine and pepper slices, garnish with a few mint leaves and serve.

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