July 27, 2014
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.
July 25, 2014
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
July 22, 2014
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.
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
