July 19, 2014
Yummylicious! This week in Camel CSA’s vegetable boxes: –
* aubergine or tomatoes (Camel CSA)
* cucumbers (Camel CSA)
* blackcurrants (Camel CSA)
* carrots (Camel CSA)
* potatoes (Camel CSA)
* shiitake mushrooms (Mark Malcolmson, St Kew)
* broad beans (Mark Norman, Bodmin)
Standard boxes also have: –
* extra potatoes
* French beans (Camel CSA)
* parsley (Camel CSA)
* mixed salad bag (Camel CSA)
* = grown to organic principles
July 10, 2014
We’re at the Rock Oyster Festival on Saturday. Do come and visit our stall at the Farmers Market. You’ll get the chance to win one of our lovely vegetable boxes.
This week all boxes have : –
* basil (Camel CSA)
* cucumbers (Camel CSA)
* gooseberries or blackcurrants (Camel CSA)
* chard or spinach (Camel CSA)
* potatoes (Camel CSA)
* shiitake mushrooms (Mark Malcolmson, St Kew)
* peas or broad beans (Mark Norman, Bodmin)
Standard boxes also have: –
* extra potatoes
* French beans (Camel CSA)
* carrots (Camel CSA)
* mixed salad bag (Camel CSA)
* = grown to organic principles
July 5, 2014
A simple summer pudding and my Mum’s addition of yoghurt makes it a little less rich.
Serves: 2-3
Preparation time: 20-30 minutes
Ingredients
250g gooseberries, topped and tailed
sugar to taste
150 ml double cream
150 ml greek style yoghurt
Method
Stew the gooseberries until soft with a little sugar and leave to cool. If like me you don’t like the seeds you can sieve them to get a puree, in which case there is no need to top and tail before stewing. Mix the cooked gooseberries with the yoghurt. Whip the cream until you reach the soft peak stage and fold into the gooseberry and yoghurt mix. Taste and add more sugar if required. Serve with shortbread biscuits.
July 3, 2014
The cucumbers are doing brilliantly. Special thanks to Camel CSA member Rosemary Neal for the gooseberries from her garden.
All boxes have: –
* cucumbers (Camel CSA)
* radishes (Camel CSA)
* spring greens (Camel CSA)
* potatoes ‘Rocket’ (Camel CSA)
* gooseberries (Rosemary Neal, Chapel Amble)
* courgettes (Mark Norman, Bodmin)
* shiitake mushrooms (Mark Malcolmson, St Kew)
Standard boxes also have: –
* extra potatoes
* turnips (Camel CSA)
* parsley (Camel CSA)
* French beans (Camel CSA)
* = grown to organic principles
June 30, 2014
A really simple way of preparing courgettes as a side dish. It’s from the classic Italian collection of recipes in River Cafe Cook Book Easy. Quite frankly, it doesn’t make much difference if you omit the standing time.
Serves: 4
Preparation/cooking time: 15 minutes (+30 mins standing time)
Ingredients
1kg courgettes
½ a nutmeg, grated
2 tbs parsley leaves, finely chopped
1 garlic clove, finely chopped
2 tbs extra virgin oil
Salt and pepper
Method
Wash the courgettes, dry, then grate them on the large holes of a cheese grater. Place in a colander, spread out and sprinkle with salt.
Leave for half an hour to release water, then wrap in a clean towel and wring out the water. Heat the olive oil in a thick-bottomed pan, add the courgettes, nutmeg and garlic, and season. Cover and cook on a medium heat for three minutes. Add the parsley and stir to combine. Drizzle with olive oil and serve.
June 27, 2014
We all have shiitake mushrooms cultivated in his shed by Mark Malcolmson, Camel CSA’s vice-chair. We also have lots of basil and cucumbers, which love these warm, sunny and moist weather conditions. Gooseberries are not in the boxes after all. They’ll be ripe and ready next week instead.
All boxes have:
* shiitake mushrooms (Mark Malcolmson, St Kew)
* bunched carrots (Camel CSA)
* mangetout or French beans or peas in pods (Camel CSA)
* basil (Camel CSA)
* potatoes (Camel CSA)
* courgettes (Mark Norman, Bodmin)
* cucumbers (Camel CSA)
Standard boxes also have:
extra potatoes
* spinach (Camel CSA)
* cauliflower (Camel CSA)
* salad bag (Camel CSA)
* = grown to organic principles
** = mixed lettuce, baby leaf beet
June 22, 2014
My husband knocked up this tasty stir-fry with some of the veg box contents and served it with fried noodles and beansprouts.
Serves 2
Preparation time: 15 minutes
Cooking time:10 minutes
Ingredients
250g mangetout, trimmed
150g shitake mushrooms, sliced
1 onion, thinly sliced
1 tbs vegetable oil
4 cloves garlic, finely chopped
1 tbs fresh ginger, shredded
1 tbs oyster sauce
2 tbs water
Method
Heat a wok over a high heat and add the oil. When the oil is smoking add the onion, mushrooms and mangetout and stir fry for 3 minutes. Turn the heat to medium and add the garlic and ginger then stir fry for a further 30 seconds, taking care not to burn the garlic or ginger. Stir in the oyster sauce and water and cook for 2-3 minutes. Serve with noodles or rice.
June 14, 2014
This is a perfect dish to serve on a hot summer’s day. It’s from Cordon Vert by Colin Spencer.
Serves 4-6
Preparation time: 30-40 minutes
Cooking time: 10-15 minutes
Ingredients
2 tbs parmesan cheese, grated
55g fresh wholemeal breadcrumbs
170g gruyère cheese, grated
4 eggs, separated
150 ml single cream
sea salt and freshly ground black pepper
2-3 pinches cayenne pepper
2 tbs warm water
4-5 tbs mayonnaise
salad leaves, shredded
2-3 tomatoes, finely sliced
30g mushrooms, finely sliced
1 tbs fresh chives, parsley or mint, chopped
bunch of watercress to garnish
Method
Preheat the oven to 200°C/Gas Mark 6. Line a swiss roll tin with greaseproof paper and sprinkle with half the parmesan cheese.
Mix the breadcrumbs and gruyere cheese together in a bowl. Add the egg yolks, cream, salt, pepper and cayenne pepper. Stir in the water. Whisk the egg whites until stiff and fold into the cheese mixture. Pour into the swiss roll tin and bake for 10-15 minutes until firm and springy to the touch.
Remove from the oven and let cool. Sprinkle another piece of greaseproof paper with the rest of the parmesan cheese and turn the cheese roulade onto the paper. Peel off the paper on top and spread the mayonnaise over the roulade, then sprinkle with the salad leaves, tomatoes, mushrooms and herbs. Roll up loosely, but firmly. Transfer to a serving dish, garnish with watercress and serve in slices.
June 7, 2014
This tasty side dish is from the Riverford Organic Farms’ cookbook. It can also be made with spinach.
Serves 4
Preparation time: 5-10 minutes
Cooking time: 25 minutes
Ingredients
200g cooked chopped chard (or spinach)
1 egg, beaten
200ml double cream
1 tbs grated parmesan
salt and pepper to taste
Method
Mix together all the ingredients. Bake in a gratin dish at 150°C/Gas Mark 2 for about 25 minutes until just set.
