All boxes have basil, beetroot, peppers and aubergines this week.

Small boxes have:-
*Tomatoes
*Beetroot
*Peppers
*Aubergines
*Kale
*Basil
*Onions
Potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
Extra potatoes
*French beans
*Salad leaves
*Courgettes (Mark Norman, Bodmin)

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

All boxes have aubergines, and plums from Mark’s Dad’s garden this week. We’re back again for the winter with our main-crop potato supplier – James Mutton of Burlerrow Farm in St Mabyn.
Small boxes have:-
* Tomatoes
* Parsley
* Chard or spinach
* Aubergines
* Plums ‘Marjorie’ (Mark Norman, Bodmin)
* Runner beans (Mark Norman)
Potatoes (Burlerrow Farm, St Mabyn)

Standard boxes also have: –
Extra potatoes* Cucumbers
* French beans
* Salad bag**
* Sweetcorn (Mark Norman)
* = grown to organic principles
** = mixed lettuce, baby leaf beet
All veg box contents grown by Camel CSA, unless otherwise indicated

I made this for tea on Friday – it has to be said that swiss chard is not one of my husband’s favourite vegetables but after he had polished off a second helping he said I could make it again!  I cheated and used ready-made and ready rolled pastry!  It is from the Riverford Farm cook book.

Serves: 4

Preparation time: 45 minutes
Cooking time: 15 minutes

Ingredients
300g shortcrust pastry
50g butter
3 small onions, finely sliced
leaves from 1 sprig of thyme
300g swiss chard
10 olives, chopped
3-4 tbs creme fraiche
1/2 tbs freshly grated parmesan cheese
sea salt and freshly ground black pepper

Method
Roll out the pastry on a lightly floured surface and place on a baking sheet, prick with a fork in several places and chill for 15 minutes (it doesn’t need to be a uniform shape).  Place in a pre-heated oven 200°C/gas mark 6 and bake for 10-15 minutes, until golden brown.  Once the pastry is rolled out you can start to prepare the topping.  Heat the butter in a pan, add the onions and thyme and cook gently for about 10 minutes until soft but not coloured.  Meanwhile, separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate.  Add the stalks to a pan of boiling water and cook for 2-3 minutes, until tender.  Remove the stalks with a slotted spoon and set aside.  Add the leaves to the boiling water and blanch briefly.  drain well, refresh under a cold tap and then squeeze to remove as much water as possible.  ( I actually cooked the chard stalks with the onions and wilted the leaves in the microwave.)  Add the chard stalks and leaves to the onions and reheat gently.  Season to taste and mix well.  Spread the mixture over the pastry base and sprinkle with the chopped olives, parmesan and a few blobs of creme fraiche.  Bake in the oven 190°C/gasmark 5 for about 15 minutes, until lightly browned.

Another wonderful selection of  fresh, seasonal, summer vegetables. Like to have a share of the harvest? Details here

All boxes have: –
* French beans
* cucumbers
* tomatoes
* onions
* parsley
* sweetcorn (Mark Norman, Bodmin)
* courgettes (Mark Norman, Bodmin
potatoes (Restharrow Farm, Trebetherick)

Standard boxes also have: –
* extra potatoes
* aubergines
* beetroot
* mixed lettuce bag

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

Another way to serve broad beans which is specially good if you’re on a nut-free diet. The beans replace the usual tahini in a hummus recipe. This comes from the Recipes without… series in Guardian Food & Drink.

Serves: 4
Cooking/preparation time: 15-20 minutes

Ingredients
200g fresh broad beans, podded
110g tin chickpeas
50ml water
30ml olive oil
15ml lemon juice
¼ tsp ground cumin
¼ tsp salt

Cook the beans. Drain and allow to cool, then pop them out of their skins.

Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with flatbread.

This week all boxes have: –
* beetroot (Camel CSA)
* tomatoes (Camel CSA)
* cucumbers (Camel CSA)
* parsley (Camel CSA)
* courgettes (Mark Norman, Bodmin)
* broad beans (Camel CSA/Mark Norman)
* potatoes (Mark Norman)

Standard boxes also have:
* extra potatoes
* aubergines (Camel CSA)
* chard (Camel CSA)
* French beans (Camel CSA/Mark Norman)

* = grown to organic principles

A delicious snack or starter from Riverford Organic Farms via West Country FoodLover magazine.

Serves: 4

Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients
500g broad beans (weight in their pods), podded
1 lemon
good olive oil
2 tbsp grated parmesan or vegan equivalent + more to serve
small bunch mint leaves, finely chopped
pinch of dried chilli flakes
thin slices of sourdough/ciabatta
1 garlic clove, peeled  

Method
Boil the beans in salted water for 3-5 mins until tender, then mash roughly with a fork. Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in 4 tbsp olive oil, the lemon zest, parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

Toast, grill or griddle the bread, then rub with a cut clove of garlic. Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.         

Another unbeatable seasonal selection in our vegetable boxes: –

Small boxes have: –
* tomatoes or aubergine (Camel CSA)
* basil (Camel CSA)
* cucumbers (Camel CSA)
* spinach or chard (Camel CSA)
* carrots (Camel CSA)
* broad beans (Camel CSA)
* potatoes (Mark Norman, Bodmin)

Standard boxes also have: –
* extra potatoes
* small aubergine
* small salad bag (Camel CSA)
* French beans (Camel CSA)
* courgettes (Mark Norman)

* = grown to organic principles

This is a dish for hot weather from BBC Good Food. It’s perfect for barbecues. Janet, who normally posts our recipes, says: “It was really tasty when we had it for lunch.”

Serves: 4

Preparation time: 10 minutes – No cooking involved

Ingredients
1 large cucumber, peeled
1 tsp golden caster sugar
1 tbsp rice white wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
small knob of ginger, finely chopped
2 garlic cloves, finely chopped
1 large red chilli, halved, deseeded and finely sliced
2 spring onions, finely sliced
large handful coriander leaves

Method
Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest.

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