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.

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.

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