Camel CSA’s growing team are continuing their perennial battle against the dock weed menace.

We’re weakening these tough plants by suppressing their growth underneath large sheets of black plastic.

All the docks then have to be dug out by hand. This method is extremely time consuming and labour intensive. But it does keep us fit!

We do this because we’re committed to organic growing principles and don’t use chemical sprays.

This classic mixture of greens, eggs, cream and bacon comes from Leon Family & Friends by cookery writer Kay Plunkett-Hogge and John Vincent, co-founder of the Leon chain of restaurants.

Serves 6–8
Preparation time: 20 minutes
Cooking time: 50-60 minute

Ingredients
For the pastry
250g plain flour
125g unsalted butter, straight from the fridge, diced
A pinch of sea salt
Small glass of iced water

For the filling
70g lardons or chopped bacon
1 tbsp olive oil
1 garlic clove, finely sliced
100g chard leaves or kale, shredded
2 eggs
1 egg yolk
200ml double cream
100g gruyere cheese
1–2 sprigs of fresh thyme, leaves picked
Salt and black pepper

Method
Preheat the oven to 200C/400F/gas mark 6. Butter a 23cm non-stick tart tin with a removable base.

Measure out the flour into a large bowl and add the butter. Start rubbing the flour and butter together until it resembles fine breadcrumbs. Add the salt. Then add the iced water, 1 tsp at a time, until the pastry just comes together. Don’t add too much water or you’ll get a hard pastry.

Roll it into a loose ball and, using your fingertips, gently push the dough into the tart tin, easing it around until it evenly covers the base and sides. Cover the whole thing with greaseproof paper and weigh it down with some baking beans, then blind bake it in the oven for 10 minutes.

Over a medium heat cook the lardons or chopped bacon in a frying pan for about 5 minutes. Remove with a slotted spoon and set aside. Wipe out the pan then return it to the heat and add the oil and garlic. Fry for a minute or so – don’t let it colour too much – then add the chard and a pinch of salt, and cook until just wilted. Remove from the heat, set aside and leave to drain in a colander. When cool, squeeze out any excess liquid.

Take the tart shell out of the oven. Carefully remove the greaseproof paper and the baking beans, and pop it back into the oven for another 5 minutes to crisp up.

In a clean bowl beat the eggs, egg yolk, cream, salt and pepper with an electric whisk. Stir in the gruyere and the thyme leaves and season with salt and pepper.

Remove the tart shell from the oven. Scatter the chard across the base. Sprinkle the bacon bits in then pour in the cream and egg mixture. Bake the tart in the oven for 30–40 minutes until the filling has puffed up and the pastry is a lovely golden brown.

This week everyone will have:
* radishes (Camel CSA)
* salad bags (Camel CSA)
* swiss chard/perpetual spinach (Camel CSA)
* parsley (Camel CSA)
leeks (Growfair, Cornwall)
carrots (Growfair)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* kale (Camel CSA)
* kohl rabi (Camel CSA)
cauliflower (Growfair, Cornwall)

* = grown to organic principles

Or Baghari phool gobi – from Madhur Jaffrey’s Indian Cookery (the book of the BBC series). This is delicious on its own with rice or jacket potatoes, or served as a side dish with pretty much anything.

Serves 6

Preparation time: 40 minutes (including 30 minutes soaking time)
Cooking time: 10-15 minutes

Ingredients
1 large cauliflower
7 tbsp vegetable oil
2 tsp whole fennel seeds
1 tbsp whole black mustard seeds
1 tbsp very finely chopped garlic
¼ tsp ground turmeric
¼ tsp cayenne pepper
1½ tsp salt
4 tbsp water

Method
Cut the cauliflower into delicate flowerets – no longer than 5cm, no wider at the head than 2cm inch and about 1cm thick. Put them into a bowl of water for at least half an hour. Drain them just before you get ready to cook.

Heat the oil in a large 25-30cm frying pan over a medium flame. When hot, put in the fennel and mustard seeds. As soon as the mustard seeds start to pop, put in the finely chopped garlic. Stir and fry until the garlic is lightly browned. Add the turmeric and cayenne. Stir once and quickly put in the cauliflower, salt, and about 4 tbsp water. Stir and cook on medium heat for 6-7 minutes or until cauliflower is just done. It should retain its crispness and there should be no liquid left. If the water evaporates before the cauliflower is done, add a little more.

If your frying pan is smaller than the suggested size, the cauliflower will take longer to cook. In that case, it might be a good idea to cover it for 5 minutes.

Everyone will have:
* chard/perpetual spinach (Camel CSA)
* leeklets (Camel CSA)
* sprouted mung beans (Camel CSA/Mark Norman)
* salad bags (Camel CSA)
* chillies (Camel CSA)
cauliflower (Growfair)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* rocket (Camel CSA)
* kohl rabi (Camel CSA)
savoy cabbage (Growfair)

* = grown to organic principles

This spring it’s rabbits, last year it was mice. We’ve put up new barriers after bunnies burrowed inside our polytunnels. There’s been little damage so far, but we’re taking no chances.

This quick stir-fry side dish is adapted from a couple of Thai-style recipes for oriental leaves. The fish sauce will provide enough salt, so you shouldn’t have to add any extra.

Serves: 2
Preparation / cooking time: 10 minutes

Ingredients
1 bunch mizuna / mibuna, about 300 gm
2 cloves garlic
thumb-sized knob of ginger
2 tablespoons oil
1 tablespoon fish sauce (nam pla)
1/4 lemon, fresh
freshly ground black pepper

Method
Wash and drain mizuna / mibuna. Roughly chop into 1-inch segments and set aside. Finely chop the garlic and shred the ginger into matchstick-like strips.

Place a wide and shallow pan or a wok over a high heat. Add the two tablespoons of oil, then the garlic and ginger and toss around until golden.

Add the greens to the wok or pan and stir fry for one minute, stirring constantly. The leaves should soften but remain crisp. Add the fish sauce and stir, then sprinkle with freshly-squeezed lemon juice and black pepper. Serve warm or tepid.

Everyone will be having:
* mixed oriental stir-fry leaves – mizuna and mibuna (Camel CSA)
* parsnips (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
lettuce (Growfair, Cornwall)
leeks (Growfair, Cornwall)
carrots (Growfair)
swede (Growfair, Cornwall)

Standard boxes will have extra potatoes plus:
* kale (Camel CSA)
* cabbage (Camel CSA)
cauliflower (Growfair, Cornwall)

* = grown to organic principles

One of Camel CSA’s more tedious but necessary winter tasks is washing down the polytunnels.

We’ve got overwintering salad crops in all three tunnels, so keeping them clean and hygienic is an important job.

Early sowings of carrots, broad beans, radishes, spring onions and peas are also growing indoors.

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