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.

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

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