Now we’ve solved the mystery of the missing onions, we’re all getting an additional vegetable this week.

All boxes have: –
* mixed salad bag (Camel CSA) **
* red Russian or black Tuscan kale (Camel CSA)
onions (Restharrow Farm, Trebetherick)
leeks (Restharrow)
carrots (Restharrow)
Brussels sprouts  (Restharrow)
potatoes ‘Wilja’ (Restharrow)
Jerusalem artichokes (Restharrow)

Standard boxes also have:-
extra 500g potatoes
* purple sprouting broccoli (Camel CSA)
golden turnips (CamelCSA)
red cabbage (Restharrow)

* = grown to organic principles
** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

A hearty casserole to warm you up when you come in out of the wind and rain!  It’s my adaptation from Sarah Brown’s Vegetarian Kitchen using vacuum packed chestnuts instead of dried chestnuts and is a meal in a pot if you serve it with the cheese nuggets.

Serves 2-4

Preparation time: 15-20 minutes
Cooking time: 50 minutes

Ingredients
200g vacuum packed chestnuts
250g whole pickling onions or shallots
250g carrots, peeled and sliced into 1cm rings
250g sprouts, peeled
125g button mushrooms, cleaned
1 tbs oil
1/2 tsp mustard powder
1 tbs soy sauce
freshly chopped parsley
salt and pepper

for the cheese nuggets (optional)
50 fresh breadcrumbs
50g grated cheese
1 egg
salt
1/4 tsp mustard powder
1/4 tsp paprika

Method
Heat the oil in a flameproof casserole or large pan and gently fry the onions for a few minutes, add the carrots and mustard powder and continue frying for a few minutes.  Add the soy sauce, the chestnuts and 500ml of water, bring to the boil and simmer for about 20 minutes.

While this is cooking make the cheese nuggets.  Mix together the breadcrumbs and grated cheese.  Beat the egg and mix with the salt, mustard and paprika then mix this into the breadcrumbs and cheese.  Form the mixture into small balls the size of walnuts.

After the hot-pot has cooked for 20 minutes add the sprouts, mushrooms, parsley and cheese nuggets (if using).  Season to taste and continue cooking for 15-20 minutes until the cheese nuggets are cooked and the sprouts are tender.  Serve staight away.

This casserole will go further if you serve it with mashed potatoes and a green vegetable.

Our field is still sodden so the picking and packing team are glad to be working mostly indoors this Friday.

• UPDATE – I’m afraid we are not able to supply onions this week – they’ve gone missing! An extra item
  will go in next week’s boxes to compensate. Fortnightly boxes will get a replacement the week after.

All boxes have: –
* carrots (Camel CSA)
beetroot bunches (Restharrow Farm, Trebetherick)
leeks (Restharrow)
sprout stalk  (Restharrow)
swede (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have:-
extra 500g potatoes
* purple sprouting broccoli (Camel CSA)
curly kale (Restharrow)
red cabbage (Restharrow)

* = grown to organic principles

A quick and easy tea that warms you up on a cold night! It’s from River Cottage veg every day! by Hugh Fearnley-Whittingstall.

Serves 4

Preparation time: 10-15 minutes
Cooking time: 15 minutes

Ingredients
2-3 heads of spring greens or kale or a savoy cabbage
6 tbs olive oil
1 onion, finely sliced
1/2-1 red chilli, deseeded and finely chopped or 2 good pinches of dried chilli flakes
2 cloves garlic, finely sliced
300g pasta shapes such as penne or fusilli
sea salt and finely ground black pepper
To serve
extra virgin olive oil
parmesan cheese

Method
Remove the core and thick stems from the greens or cabbage and shred the leaves.  Heat the olive oil in a frying pan over a low heat, add the onion and cook gently for about 10 minutes or until soft.  Add the chilli and garlic and some salt and pepper and continue to cook for about 3 minutes.  At the same time cook the pasta until al dente, adding the greens to the pan about 3 minutes befrore the end of the cooking.
Drain the pasta and greens thoroughly and toss with the onion mixture in the frying pan.  Check the seasoning, then serve, with extra virgin olive oil for trickling and lots of grated cheese.

Another great selection of  fresh winter greens and roots in this week’s vegetable boxes.

All boxes have: –
* mixed salad bag (Camel CSA) **
* leeks (Camel CSA/Mark Norman, Bodmin)
* parsnips (Mark Norman)
savoy cabbage (Restharrow Farm, Trebetherick)
onions (Restharrow)
carrots (Restharrow)
potatoes ‘Wilja’ (Restharrow)

Standard boxes also have:-
extra 500g potatoes
* sprouted mung beans (Camel CSA/Mark Norman)
* Jerusalem artichokes (Mark Norman)
* kale (Camel CSA)

* = grown to organic principles
** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

It has to be said I’m not a great fan of beetroot but this recipe has become a staple in our household.  It is from Jamie Oliver’s book Cook with Jamie.

Serves 4

Preparation time: 15-20 minutes
No cooking!

Ingredients
4 beetroots, peeled and cut into fine matchsticks
3 ripe pears, peeled, cored and cut into matchsticks
lemon oil dressing – the juice of half a lemon mixed with 5 tbs olive oil, seasoned and well shaken
salt and pepper
200g feta cheese
a small bunch of fresh mint, smallest leaves picked
optional: a large handful of sunflower seeds

Method
Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper.  Taste to check the flavours are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.

Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle with the baby mint leaves and the sunflower seeds if using them.

In spite of the lack of warm sunlight, our indoor winter salad crops are going strong in the polytunnels. All vegetable box members are getting a bag of freshly-picked mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens, thanks to our picking and packing team.

All boxes have: –
* mixed salad bag (Camel CSA) **
* sprouting broccoli (Camel CSA)
leeks (Restharrow Farm, Trebetherick)
onions (Restharrow)
carrots (Restharrow)
beetroot (Restharrow)
potatoes (Restharrow)

Standard boxes also have:-
extra 500g potatoes
* black Tuscan kale – cavalo nero (Camel CSA)
Brussels sprouts stalk (Restharrow)
swede (Restharrow)

* = grown to organic principles
** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

The ground outside may be saturated, but Camel CSA’s growers have plenty to do in the polytunnels.

This is the one vegetarian recipe that our student son requests when he’s home!  It’s adapted from a favourite Sainsbury’s cook book by Rosamond Richardson.

Serves 4

Preparation time: 15-20 minutes
Cooking time: 35 minutes

Ingredients
450g leeks, washed and cut into slices
100g rice, washed and cooked
1 tbsp chopped parsley
100g Cheddar cheese, grated
2 eggs, beaten
knob of butter
1/2 tsp chilli powder (optional)
2-3 tbsp parmesan, grated
salt and pepper

Method
Preheat the oven to 200 C/gas mark 6. Sweat the leeks in the butter until tender.  Mix with the rice, cheddar, chilli powder, parsley and seasoning to taste, followed by the eggs and mix well.  Put into a buttered heatproof dish, sprinkle with the parmesan and bake in the oven for 35 minutes or until golden brown.

I usually serve it with jacket potatoes, carrots and peas.

Vegetable farmer Richard Hoare at Restharrow Farm, Trebetherick is Camel CSA’s main external supplier at this time of year while we get ready for the new growing season. He cultivates an amazing variety of winter and spring vegetables that thrive in the mild climate alongside the Camel estuary in north Cornwall.

This week all boxes have: –
* carrots (Camel CSA)
leeks (Restharrow )
swede (Restharrow)
potatoes (Restharrow)
Brussels sprouts stalk (Restharrow)
* parsnips (Mark Norman, Bodmin)

Standard boxes also have:-
extra 500g potatoes
beetroot (Restharrow)
curly kale (Restharrow)
white cabbage (Restharrow)

* = grown to organic principles

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