This week small and standard boxes will have:
* turnips (Camel CSA)
* radishes (Camel CSA)
* parsley (Camel CSA)
* salad leaves (Camel CSA)
potatoes (Newquay Fruit Sales)
cauliflower (Newquay Fruit Sales)
leeks (Newquay Fruit Sales)
rhubarb (Mitchell Fruit Garden)

Standard boxes will also get:
* broad beans or peas (Camel CSA)
* chard (Camel CSA)
* spring greens (Camel CSA)
extra potatoes
extra rhubarb

* = grown to organic principles

You will need a lot of parsley for this delicious deep green soup, so don’t be put off by the quantity. If you haven’t got quite enough parsley, add some baby spinach, chard or spring cabbage leaves at the final blanching stage before you purée it. Take care not to overcook the parsley so the flavour remains fresh.

Serves: 4-6
Preparation/cooking time: 30-35 minutes

Ingredients
2 medium onions, finely chopped
1 garlic clove, chopped
2 tbsp olive oil and/or butter
1 large bunch (125-150g) parsley, washed
750ml chicken or vegetable stock
300g potatoes, peeled and chopped
salt, pepper and a squeeze of lemon juice

Method
Start by cutting off the parsley stalks and chopping them roughly. Heat the oil or butter gently in a large pan and tip in the onion and parsley stalks. Soften on a low heat for about 10 minutes without browning, then add the garlic and potato and stir for a minute or so. Pour in the stock and simmer for 10-15 minutes or until potato just cooked.

Meanwhile, divide the parsley into two. Roughly chop one half and put it to one side. Once the potato is cooked, add the chopped parsley and cook for just one minute longer. Take off the heat immediately and pour the soup into a large bowl to stop it cooking any further.

Blanch the remaining parsley – pour boiling water over it, leave it for barely 30 seconds, then put it into a sieve and cool under the cold tap. Add the blanched parsley to the soup then blend it to a smooth purée.

Pour the soup back into the saucepan, add a squeeze of lemon, check the seasoning and reheat it gently. If you like a creamier texture, swirl in some cream or crême fraiche before serving.

• Try Lemon cashew parsley dip

All the boxes have: –
*parsley (Camel CSA)
*spring onions (Camel CSA)
rhubarb (Mitchell Fruit Garden)
potatoes (Newquay Fruit Sales)
cauliflower (Newquay Fruit Sales)
spring greens (Newquay Fruit Sales)
swede (Newquay Fruit Sales)

Standard boxes also have:-
*mixed salad leaves – lettuce/curly endive (Camel CSA)
*Swiss chard (Camel CSA)
extra potatoes
extra rhubarb

* = grown to organic principles

I foraged the wild garlic in Camel CSA’s standard boxes this week from woods near our veg-growing site. This invasive plant makes a delicious, if slightly pungent, pesto. I recommend you serve it warm: stir it through freshly-cooked pasta or mash, swirl it into soups and casseroles or use it as a topping on pizzas*.

Preparation / cooking time: 15-20 minutes

Ingredients
100g wild garlic leaves OR 50g wild garlic leaves and 50g parsley
50g lightly toasted pinenuts or cashews or walnuts
50g grated parmesan cheese
150ml olive or rapeseed oil
squeeze of lemon juice
salt and pepper to taste

Method
Pick the leaves over. Make sure you discard any flowers, coarse stalks, stray pieces of grass, dirty or damaged leaves. Blitz the garlic leaves (plus parsley if used), lemon juice and toasted nuts in a food processor or liquidiser for a minute or two. Then gradually blend in 100ml of the olive oil. Lastly, mix in the grated cheese, salt and pepper. 

This will keep up to three weeks in the fridge in a clean sterilised screwtop jar. Press the pesto down firmly to remove any air pockets. Seal the surface with the remaining olive oil to help it keep well.

* Thanks to the Red Lion, St Kew Highway for the pizza suggestion

This week everyone will have: –
*  mixed salad – lettuce, curly endive (Camel CSA)
* spinach and swiss chard (Camel CSA)
* sprouted mung beans (Mark Norman/Camel CSA)
potatoes (St Lawrence Farm, Bodmin)
rhubarb (Mitchell Fruit Garden)
spring greens (Newquay Fruit Sales)
cauliflower (Newquay Fruit Sales)

Standard boxes will have extra potatoes and rhubarb plus:
wild garlic (foraged by Charlotte Barry)
bay leaves (Bridget Gould)
purple sprouting broccoli (Tom Corbishley)

* = grown to organic principles

Camel CSA’s growing team are hard at work keeping the weeds at bay. We’re also busy getting more seeds sown outdoors.

Just made this – it’s seriously GOOD! Thanks to sisters Hemsley & Hemsley (via Guardian Cook).

H & H say: “This delicious dip is great with plenty of fresh, raw vegetables…You can also thin it out with extra oil and lemon juice, drizzle it over baked fish and roast chicken, or toss it through salads.”

Serves 4

Preparation time: 10 minutes
No cooking!

Ingredients
80g raw cashews
100ml extra virgin olive oil, plus extra for drizzling
2 large handfuls of fresh parsley leaves, approx 45g
1 medium garlic clove
1 tbsp fresh lemon juice
4 tbsp water
¼ tsp sea salt
¼ tsp ground black pepper

Method
Blend all the ingredients together and serve in a bowl with a drizzle of extra virgin olive oil on top. EASY!

• Parsley’s not just for scattering on a finished dish – parsley recipes from Hugh Fearnley-Whittingstall

We have the first of the season’s rhubarb in all 50 (yes 50!) of Camel CSA’s vegetable boxes this week.

Everyone will have:
* salad bags – curly endive (frisée) /mixed lettuce (Camel CSA)
* swiss chard/perpetual spinach (Camel CSA/Mark Norman)
* parsley (Camel CSA)
rhubarb (Camel CSA/Mark Norman/Growfair)
potatoes (St Lawrence’s Farm, Bodmin)
carrots (Growfair)
cauliflower (Growfair, Devon)

Standard boxes will have extra potatoes and rhubarb plus:
* purple sprouting broccoli (Tom Corbishley, Trevia)
swede (Growfair, Cornwall)

* = grown to organic principles

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