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

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.

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

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.

This week everyone will have:
* shiitake mushrooms (Mark Malcolmson)
* salad/rocket leaves (Camel CSA)
* spring onions (Camel CSA)
* parsnips (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
cauliflower (Growfair, Cornwall)
leeks (Growfair)

Standard boxes will have extra potatoes and mushrooms plus:
* swiss chard (Camel CSA)
* swede (Camel CSA)
sprout stalks (Growfair)

* = grown to organic principles

This week everyone will have:
* onions (Camel CSA)
* garlic (Camel CSA)
* chillies (Camel CSA)
* kale (Camel CSA)
* sprouts (Camel CSA)
* jerusalem artichokes (Camel CSA)
* parsnips (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* salad (Camel CSA)
* sprouting broccoli (Camel CSA)
* swiss chard (Camel CSA)

* = grown to organic principles

This week, everyone will have:
* onions (Camel CSA)
* calabrese/purple sprouting broccoli (Camel CSA)
* peppers (Camel CSA)
* cabbage (Camel CSA)
* radicchio (Camel CSA)
* beetroot (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* salad (Camel CSA)
* parsley (Camel CSA)
* swede (Camel CSA)
Bramley apples (Growfair, Devon)

* = grown to organic principles

Roasted cauliflower makes a delicious crunchy winter salad in this recipe from BBC Good Food. You can use the mixed salad leaves in Camel CSA’s weekly veg boxes instead of the baby spinach.

Serves: 4

Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients
1 cauliflower, broken into florets
2 tbsp olive oil
1 red onion , thinly sliced
3 tbsp sherry vinegar
1½ tbsp honey
3 tbsp raisins
small bunch dill , snipped
3 tbsp toasted, flaked almonds
50g baby spinach

Method
Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.

While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

• More roasted cauliflower recipes
  Roasted curried cauliflower
  Roasted cauliflower gigli with pine nuts and currants

Everyone will have:
* onions (Camel CSA)
* salad leaves (Camel CSA)
* sprouts (Camel CSA)
* carrots (Growfair, Cornwall)
* cauliflower (Growfair)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus:
* beetroot (Camel CSA)
* cabbage (Camel CSA)
* parsnips (Camel CSA)

* = grown to organic principles

Camel CSA’s growing team are busy cultivating our over-wintering crops. We’ve got “cut and come again” salad leaves in the polytunnels – mixed lettuce, curly endive, rocket, mibuna and mizuna. Also beetroot, kohlrabi, chard, spinach, parsley and spring onions. Outdoors we’re starting to plant garlic and onion sets for harvesting next summer.

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