Camel CSA’s polytunnel-grown beetroot bunches are tender, juicy and modestly-sized.

Both standard and small boxes have: –
* beetroot (Camel CSA)
* cavolo nero (Camel CSA)
* mixed salad greens (Camel CSA)** 
leeks (Restharrow Farm, Trebetherick)
parsnips (Restharrow Farm)
potatoes ‘Wilja‘ (Restharrow)

Small boxes only also have: –
* kohlrabi (Camel CSA)

Standard boxes also have: –
extra potatoes
* loose Brussels sprouts (Camel CSA)
* carrots (Camel CSA)
* calabrese (Camel CSA)
* chillies (Camel CSA)

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

Spot the difference between Camel CSA’s veg box and IKEA’s. You can even peel off the lettuce leaves!

Workers’ cooperative Organiclea provides this week’s recipe. Its members are doing a grand job growing food at the edge of Epping Forest in the Lea Valley, once known as the bread basket of London.

Hannah says: “Red cabbage, white cabbage, carrots, cox apples, left over sprout tops or cavolo nero, florets of raw cauliflower, a handful of pumpkin seeds – any combination of these early winter vegetables grated or finely sliced will give you a delicious coleslaw.

“Other good additions include beetroot, a handful of sultanas, pine nuts or a small amount of finely sliced red onions.” [And of course the kohlrabi in this week’s boxes from Camel CSA!]

These are Hannah’s ideas for coleslaw dressings:-
• 3tbsp olive oil, 1 tbspn white wine vinegar, 1 tsp whole grain or Dijon mustard, salt & pepper

• ½ cup crème fraiche, 1 tbspn horseradish, 2 tsp honey, squeeze lemon, salt & pepper.

• grated fresh ginger, 3-4 tbsp rice wine or white wine vinegar, 2 tsp sesame oil, 1 tbsp soya sauce, chopped coriander, salt & pepper.

• 2 tbsp tahini, 1tbsp lemon juice, 1 tbsp cider vinegar, 2 tbsp agave syrup or maple syrup, 1 tsp wholegrain or dijon mustard, 1 clove of garlic finely chopped, salt & pepper.

• 1 tbsp olive oil, 1 tbsp red wine vinegar, 2 tbsp lemon juice, 1 tbsp maple syrup, salt & pepper

This weird-looking and wonderful vegetable is now ready to crop. Enjoy it hot or crunchy cold.

This week both standard and small boxes have: –
* kohlrabi (Camel CSA)
* mixed salad greens (Camel CSA)**
* cabbage (Camel CSA)
* parsley (Camel CSA)
* garlic (Camel CSA)
* onions (Mark Norman, Bodmin)
cauliflower (Restharrow Farm, Trebetherick)
potatoes ‘Wilja‘ (Restharrow)

Standard boxes also have: –
extra potatoes
* green pepper (Camel CSA)
* radishes (Camel CSA)
* parsnips (Camel CSA)

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

The large amount of double cream in this Nigel Slater recipe made me wilt. So when trying it out I put in a lesser quantity of creme fraiche mixed with yoghurt, and tinned borlotti beans in the absence of fresh.

A firm and flavourful winter squash from my veg box substituted the more watery pumpkin, so I hope I got away with it! Result: still the “resoundingly satisfying family meal” that Nigel intended.

Serves 6

Preparation: 15 minutes
Cooking time: one hour

3 small onions, roughly chopped
5 tbsp oil
1kg pumpkin or other yellow-fleshed squash (peeled and seeded weight)
250g borlotti beans (weight before podding)
350g gruyere
500ml double cream
30g grated parmesan

Warm the onions in the oil in a deep pan. Cut the pumpkin into large dice, then add to the softened onions and continue cooking till the pumpkin has coloured a little at the edges. Set the oven at 180C/gas mark 4.

Pod the borlotti and boil the beans hard for 10 minutes in unsalted water then drain. Cut the gruyere into large dice and scatter in the bottom of a large baking dish. Put the onion and pumpkin on top of the cheese, add the drained borlotti beans, then season with salt and black pepper. Pour over the cream, scatter the top with grated parmesan and bake for 35-45 minutes till the cheese has melted and the cream is bubbling around the edges.

This week both standard and small boxes have: –
* Uchiki kuri or Bon Bon squash, or Jack o’ Lantern pumpkin (Camel CSA)
* small mixed salad bag (Camel CSA)**
* bunched carrots (Camel CSA)
* chillies (Camel CSA)
leeks (Restharrow Farm, Trebetherick)
parsnips (Restharrow)
potatoes ‘Wilja‘ (Restharrow)

Standard boxes also have: –
extra potatoes
* purple sprouting broccoli (Camel CSA)
* radicchio (Camel CSA)
* beetroot (Camel CSA)

* = grown to organic principles
** salad bag – lettuce, mibuna, mizuma, baby leaf beet, rocket

This simple and delicious dish from seasonal food campaigner Hugh Fearnley-Whittingstall is a perfect way to serve the tender, flavoursome carrots in Camel CSA’s veg boxes this week.

Hugh says: “Very good with fish or chicken, and I love it with hummus and flatbread, in which case I often add some segments of orange and a squeeze of orange juice.”

Serves: 6
Preparation/cooking time: 15-20 minutes

Ingredients
500g carrots, peeled and sliced about 4mm thick on the diagonal
100g whole, blanched almonds
1 tbsp cumin seeds
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper

Method
Bring a pan of salted water to a boil, add the carrots, cook for five minutes, until tender, then drain.

Meanwhile, heat a large frying pan over medium heat. Toast the almonds, tossing frequently, until golden all over. Transfer to a mortar. Toast the cumin in the same pan for a few minutes until fragrant, add to the almonds, then lightly bash.

Put the still-warm carrots in a bowl, add the nuts, seeds and oil, season, toss and serve.

Our weekly veg boxes reflect the changing seasons. So we have plenty of freshly-picked carrots, cabbage, red Russian kale and swede to enjoy this weekend. Standard boxes also have fennel and radicchio.

Both standard and small boxes have: –
* bunched carrots (Camel CSA)
* red Russian kale (Camel CSA)
* cabbage (Camel CSA)
* swede (Camel CSA)
* garlic (Camel CSA)
* onions (Camel CSA)
* small mixed salad bag (Camel CSA)**
potatoes ‘Wilja‘ (Restharrow Farm, Trebetherick)

Standard boxes also have: –
extra potatoes
* fennel (Camel CSA)
* radicchio (Camel CSA)
* parsnips (Restharrow Farm, Trebetherick)

* grown to organic principles
** salad bag – lettuce, mibuna, mizuma, baby leaf beet, rocket

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