Camel Community Supported Agriculture

• Seasonal local food recipe No.149: Hugh’s risoni with baby peas (or broad beans), bacon and garlic

  Posted on June 8th, 2012 charlotte No comments

  A really quick and easy one for families on half-term holiday. It works brilliantly with the mangetout peas or broad beans in Camel CSA’s veg boxes this week.

  Hugh Fearnley-Whittingstall says: “This is a fantastic recipe for super-fresh homegrown baby peas or beans. Risoni pasta, also known as orzo, is a lovely, rice-shaped type that I find particularly satisfying, especially when the ingredients it’s served with are also small.”

  Serves two

  Preparation time: 15 minutes
  Cooking time: 15 minutes

  Ingredients
  150g risoni (or other small pasta)
  Sea salt and freshly ground black pepper
  150g baby peas and/or broad beans
  1 tbsp rapeseed, sunflower or olive oil
  3 rashers unsmoked streaky bacon (or pancetta), cut into small dice
  1 clove garlic, peeled and cut into slivers

  Method
  Bring a pan of water to a boil for the pasta, add a good dose of salt and then the pasta. Cook as suggested on the pack, and throw in the peas and/or beans for the last two minutes of the cooking time. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon and cook for five minutes, stirring often, until crisp. Add the garlic for the last minute or so. Take the pan off the heat. Drain the pasta and peas, tip into the bacon pan and toss. Season to taste, and serve.

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  Seasonal local food recipes

• Broad beans and baby carrots in this week’s veg boxes

  Posted on June 6th, 2012 charlotte No comments

  Our veg boxes are overflowing with new season’s produce. All the vegetables - bar the potatoes – are from Camel CSA’s own plot. Our growers have been working very hard to beat the “hungry gap“.

  All the boxes will have: -
  new potatoes (Growfair)
  * broad beans (Camel CSA)
  * mangetout peas (Camel CSA)
  * salad leaves (Camel CSA)
  * spring greens (Camel CSA)
  * spring onions (Camel CSA)

  Standard boxes will also have: -
  extra potatoes
  * kohl rabi (Camel CSA)
  * baby carrots (Camel CSA)
  * parsley (Camel CSA)

  * = grown to organic principles

  Apologies for the absence of a veg list last week. Our attention was elsewhere – garden open (Trish); walking holiday (me).

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  Weekly veg boxes

• Seasonal local food recipe No. 148: Hugh’s roasted new potatoes with harissa

  Posted on June 1st, 2012 charlotte 1 comment

  I can vouch for this easy and delicious potato recipe. Harissa is the hot spicy paste wisely used in North African cooking.

  Hugh Fearnley-Whittingstall says: “Crisp, red and spicy, these potatoes are fantastic on their own, eaten greedily from the tin with your fingers… In all cases, serve with lots of green salad.”

  Serves four
  Preparation / cooking time: 1 hour

  Ingredients
  750g new potatoes
  3 tbsp rapeseed or olive oil
  Sea salt and freshly ground pepper
  1 tbsp harissa
  2 tbsp fresh flat-leaf parsley leaves, coarsely chopped

  Method
  Heat the oven to 190C/375F/gas mark 5. Cut the potatoes into even-sized chunks and put in a roasting tin – you need one big enough for there to be a little bit of space between them. Add the oil, season, and toss the potatoes so they are well coated. Roast for 30-40 minutes, or until the potatoes are starting to turn golden brown and crisp.

  Remove from the oven, give them a good stir, then mix in the harissa, making sure it coats all the potatoes. Return to the oven for 10 minutes, until the harissa just starts to caramelise. Serve hot, scattered with chopped parsley.

  Hugh adds: “To turn them into even more of a meal, serve them with crumbled ricotta, puy lentils or a poached egg, or add a tin of drained chickpeas to the potatoes along with the harissa for the last 10 minutes of roasting.”

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