January 10, 2013
Everyone will be getting:
* purple sprouting broccoli (Camel CSA)
* onions (Camel CSA)
* salad (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
leeks (Growfair, Cornwall)
beetroot bunches (Growfair, Cornwall)
carrots (Growfair)
Standard boxes will have extra potatoes plus:
* sprouts (Camel CSA)
cauliflower (Growfair, Cornwall)
swede (Growfair, Cornwall)
* = grown to organic principles
January 5, 2013
Tasty and quick – a recipe (and photo) from Waitrose ‘Winter – Harvest 2013’ magazine.
Preparation: 5 minutes
Cooking: 15 minutes
Serves 4
Ingredients
1 large floury potato
25g butter
1 large onion, chopped
200g smoked bacon, chopped
1 savoy cabbage, shredded
juice of 1 lemon
pinch ground nutmeg
500ml chicken or vegetable stock
Method
Cook the potato in boiling water for 4-5 minutes, drain and set aside. Meanwhile melt the butter in a frying pan and fry the onion and bacon for 3-4 minutes.
Place the cabbage, lemon juice and nutmeg in a large pan and add the stock. Cover and simmer for 5 minutes. Add the drained potato, then the onion and bacon mixture and cook for 2-3 minutes. Season to taste and serve.
January 3, 2013
Everyone will have:
* onions (Camel CSA)
* chillies (Camel CSA)
* cauliflower (Growfair, Cornwall)
savoy cabbage (Growfair, Cornwall)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes will have extra potatoes plus
red cabbage (Growfair, Cornwall)
lettuce (Growfair, Cornwall)
* jerusalem artichokes (Camel CSA)
* = grown to organic principles
December 22, 2012
This makes a simple supper in the aftermath of rich festive food and drink. Great made with the parsnips, potatoes, garlic and chillies from Camel CSA’s Christmas veg boxes.
Hugh Fearnley-Whittingstall takes the French to task for not eating parsnips. Parsnips aren’t part of a traditional Scottish diet either (no jokes about deep-fried Mars bars please…) To be honest, I never ate parsnips until I moved from Scotland to England. Scots prefer neeps, but I’m a willing convert.
Hugh says: “This is gorgous with simply cooked fish but stands as a dish on its own with a salad and a spoonful of thick yoghurt.” Can’t wait to give it a try.
Serves: 2-3
Preparation: 10 minutes
Cooking time: 45-50 minutes
Ingredients
About 500g potatoes
About 500g parsnips
3 tbsp sunflower oil
1 garlic clove, peeled and very finely chopped
For the curry spice mix
1 tbsp coriander seeds
Half a dozen black peppercorns
½ tsp dried chilli flakes
1 tsp ground fenugreek
1 tsp ground turmeric
¼ tsp fine sea salt
First make the spice mix. Heat the oven to 200C/390F/gas mark 6. Put the coriander seeds and black peppercorns in a dry frying pan and toast over a gentle heat for a few minutes, until fragrant. Tip into a pestle and mortar and leave to cool. Add the chilli flakes, then crush the lot to a coarse powder and mix with the fenugreek, turmeric and salt.
Peel the spuds and cut into 3-4cm chunks. Put them in a saucepan, cover with cold water and bring to a rolling boil. Boil for one minute only, then take off the heat and drain well.
Peel the parsnips, cut into similar sized chunks to the potatoes (remove the core if it seems tough or woody) and add to the potatoes.
Pour the oil into a large, shallow roasting dish and heat in the oven for five minutes. Tip the potatoes and parsnips into the hot oil, add the spice mix and toss so the veg get a good coating of spice. Roast for 40 minutes, giving them a stir halfway through, or until golden and crisp. Stir in the garlic and return to the oven for two to three minutes. Serve straight away, with thick, plain yoghurt and perhaps mango chutney.
December 20, 2012
This week’s boxes contain two weeks’ worth of goodies – including Cornish honey and homemade fudge. Next boxes available on 4 January 2013. In the meantime, Merry Christmas and best wishes to everyone.
Everyone will have:
potatoes (1.5kg for small boxes, 2kg for standard) (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* parsnips (Camel CSA)
* garlic (Camel CSA)
* salad/rocket bags (Camel CSA)
* parsley (Camel CSA)
* chillies (Camel CSA)
sprout stalk (Growfair, Cornwall)
cauliflower (Growfair, Cornwall)
carrots (Growfair)
homemade fudge (thanks to Charlotte)
Cornish honey (Chris Tamblyn, Helland)
Standard boxes will also have:
* spring onions (Camel CSA)
savoy cabbage (Growfair, Cornwall)
beetroot bunches (Growfair, Cornwall)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)
* = grown to organic principles
December 14, 2012
Angela Hartnett in the Guardian recommends this as a good substitute for a meat sauce for pasta – ‘loads of flavour and sure to satisfy’. For a seasonal twist, you can shave some chestnuts on top.
Serves 3-4
Preparation 5 minutes
Cooking 10-12 minutes
Ingredients
200g kale
370g dried egg tagliatelle
30ml olive oil
1 small onion, sliced
2 cloves garlic, finely sliced
½ red chilli, chopped
2 tsp capers
salt and pepper
grated parmesan
1 tbsp pine nuts
Method
Prepare the kale by tearing the leaves from the stems and cutting them into strips. Blanch them in a large pan of boiling salted water for four minutes, until just cooked. Drain the kale using a slotted spoon and bring the water back to the boil.
Add the pasta and cook as instructed on the packet until al dente. Meanwhile, add the olive oil and onion to a pan and saute for about three minutes. Throw in the garlic and chilli for a further minute. Add the kale and capers, season with salt and pepper and toss everything together.
Remove the pan from the heat and leave to one side while your pasta cooks. Drain the tagliatelle and add it to the kale and onion. Toss well together and finish with the pine nuts and parmesan.
Photo: Sarah Lee for the Guardian
December 13, 2012
This week everyone will have:
* onions (Camel CSA)
* kale (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
* beetroot bunches (Growfair, Cornwall)
cauliflower (Growfair, Cornwall)
leeks (Growfair, Cornwall)
cox’s apples (Growfair, Devon)
Standard boxes will have extra potatoes plus:
* cabbage (Camel CSA)
lettuce (Growfair, Cornwall)
sprout stalks (Growfair, Cornwall)
* = grown to organic principles
December 7, 2012
Yotam Ottolenghi is very keen on swiss chard and this recipe is from his latest book Jerusalem, co-authored with Sami Tamimi. Of these fritters, he says, ‘The intense green colour of these fritters , originally Turkish, is paralleled by a wonderfully concentrated “green” flavour of chard and herbs. They are a truly marvellous way to start a meal.’
Serves 4 as a starter
Preparation 10 minutes
Cooking 10 minutes
Ingredients
400g swiss chard leaves, stalks removed
30g flat-leaf parsley
20g coriander
20g dill
1½ tsp grated nutmeg
½ tsp sugar
3 tbsp plain flour
2 garlic cloves, crushed
2 medium eggs
80g feta, broken into small pieces
60ml olive oil
1 lemon, cut into 4 wedges
salt and black pepper
Method
Bring a large pan of salted water to the boil, add the chard and simmer for 5 minutes. Drain the leaves and squeeze them well until completely dry. Place in a food processor along with the herbs, nutmeg, sugar, flour, garlic eggs, salt and peppeer. Blitz until smooth and then fold the feta through the mix by hand.
Pour a tablespoon of oil into a medium frying pan. Put over medium-high heat and spoon in a heaped tablespoon of mixture for each fritter. Press down gently to get a 7cm wide and 1cm thick fritter. You should be able to fit about three at a time. Cook for 3-4 minutes in total, turning once, until the fritters have taken on some colour. Transfer to kitchen paper then keep each batch warm while you cook the remaining mixture. Serve at once with a wedge of lemon.
December 6, 2012
Everyone will have:
* onions (Camel CSA)
* squash – mostly orange Uchiki Kuri (Camel CSA)
* chillies (Camel CSA)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)
sprout stalks (Growfair, Cornwall)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes will have extra potatoes plus:
* swiss chard (Camel CSA)
* jerusalem artichokes (Camel CSA)
cauliflower (Growfair, Cornwall)
* = grown to organic principles
November 30, 2012
Ching-He Huang’s recipe (picture too) from the BBC Good Food website. Good with stir-fried pak choi or five-spice chicken.
Serves 4 as a side dish
Preparation 15 minutes
Cooking 10 minutes
Ingredients
200g medium dried egg noodles
a couple of dashes toasted sesame oil (optional)
1 tbsp groundnut oil
piece of fresh ginger, grated
150g fresh shiitake mushrooms
4 spring onions, cut into thirds, then thinly sliced into lengthways strips
1 tbsp oyster sauce
1 tbsp light soy sauce
Method
Cook the noodles according to pack instructions, then toss with a little sesame oil (or other oil) to stop them sticking.
Heat a wok or large wide pan over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 minute. Toss through the cooked noodles for 2 minutes until hot, then add the spring onions, oyster and soy sauces and (optional) a dash more sesame oil.
