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Contact Suzie's Farm
PHONE: 619.662.1780
CSA Inquiries, please email rodrigo@suziesfarm.com
Local Chefs, please email robin@suziesfarm.com
For Farmer's Market Info, please email britta@suziesfarm.com
ADDRESS & DIRECTIONS:
For scheduled farm tours, our Kiki Town address is:
1856 Saturn Boulevard, San Diego CA 92154
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Restaurants & Chefs
Did you know Suzie’s Farm delivers in San Diego five days a week? Not only that, several acres of our farm in San Diego’s Border State Park is dedicated to custom growing for the specific needs (and imagination) of our local chefs. Can you say boutique and convenience all in one breath? You don’t have to. Just say Suzie’s Farm. Visit our Chef's Page to view our delivery schedule and learn more about our partnership with restaurants.
Recipes
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Most recent entries
- Local Locavore Enters Killer Sandwich Competition
- We’re Jammin’
- Box Contents September 7-12
- September Newsletter
- Winter Squash with Caramelized Onions
- Box Contents, August 31-September 5
- Eggplant Salad with Dill and Garlic
- moon gardening…
- Box Contents, August
- Have your Way With Fava Beans
- Box Contents, August 17/18
- Box Contents, August 14/15
- Box Contents, August 13
- Zesty Wheat Berries…Friend or Foe?
- Much Ado ‘Bout Okra
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Walking the rows, I am thrilled to report that the Moon and Stars, and Desert King Watermelons have fruit on the vine!! Won’t be too long now!
Now that you’re part of a CSA, you must be wondering, what should I do with all these veggies? In the community spirit of the farm itself, we hope you’ll participate in a community spirited recipe book of sorts. By clicking on the recipes link above or the links to the left, you can add recipes in the comments section. Feel free to comment on the recipes you like, but mostly we hope you’ll add your own so we can all benefit from the combined community wisdom and culinary experience.
Fresh. Chocolate Dipped. Smoothies. Compotes. Jams. Pies. Drinks. Marmalades. Pretty much you can eat strawberries for any meal, with any food, prepared any which way you want, and they’re always delicious.
Here’s a couple fun recipes I indulged in… Please add yours too!
Strawberry Coconut Muffins (i know, right!?)
Ingredients:
4 oz. toasted coconut
16 oz. bread flour
1 1/2 cup sugar
2 tablespoons baking powder
1 tablespoon salt
2 cups milk
2 large eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla
8 oz. unthawed frozen strawberrries
Instructions:
-Mix the coconut, flour, sugar, baking powder and salt together. Mix the milk, eggs, oil, and vanilla together. Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined. Fill oiled muffin tins 2/3 full of mixture and bake at 400° for 15 minutes or until done.
Yields 12 muffins.
A tuber is a plant structure which saves energy for the parent plant; tubers can also be used for vegetative reproduction by most plant species which form tubers. This differentiates tubers from roots; roots are capable of taking up energy, but they cannot store it, and they also cannot be used for propagation. Many cultures eat tubers, because of their stored energy and dense, fleshy texture. The best-known example of an edible tuber may be the potato, a South American plant which has been cultivated for food for thousands of years.
Other less commonly known tubers (or at least less common in the mainstream) include:
arrowroot, casava (or yucca root), Jerusalem artichoke, jicama,sweet potatoes or yams, and tapicoa root.
These all hav incredibly diverse ways of being cultivated and used in medicine and cooking. They are great alternatives to most cooking/baking staples we use in America.
We have some recipes and images for our “mostly regular” potatoes, but if you’d like to share anymore you have here, please feel free 
Strawberry Almond Salad Recipe
This strawberry almond salad recipe combines cottage cheese, almonds, berries and honey for a mix so “sweet” you won’t know if it’s a salad or a dessert. Whatever you decide to call it, you’ll be serving your family and friends a delicious, nutritious and healthy meal!
Strawberry Almond Salad Recipe
Ingredients:
1 cup cottage cheese
1/2 cup nonfat or light sour cream
1/4 cup honey
1/2 teaspoon almond extract
1 pint (2 cups) fresh strawberries
1/2 pint (1 cup) fresh raspberries
1/2 pint (1 cup) fresh blueberries
1/2 cup sliced almonds, dry roasted
Instructions:
-In a food processor, process cottage cheese until smooth. Transfer to an airtight container; refrigerate for 8 hours or until firm.
-Put cottage cheese in a bowl; gently fold in sour cream, honey, almond extract.
-At serving time, slice strawberries and gently combine with other berries in a bowl. Spoon about 1/3 cup berries into individual dessert dishes. Top each serving with 2 tablespoons of the cream mixture. Sprinkle with sliced almonds.
“Oh won’t you build me up, butter cup baby, just to let me down…”
Okay we don’t have to sing. But you do have to try this squash. It is lovely, inside and outside. I like to bake it with a bit of cinnamon or nutmeg to give me that near-autumn sensation…try it how you like it…
Ingredients”
1 buttercup squash (approx. 2 lbs)
1 Tbsp brown sugar
1 tsp butter
salt and pepper
Cut squash in half and remove seeds.
Place in baking dish cut side down in about 1 inch of water.
Bake at 350ºF for 40 minutes or until tender.
Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste.
Continue to bake for 10 minutes.
Variation: substitute other varieties of squash such as acorn squash or Hubbard squash.
These are fun to roast whole, use on kabobs, or cut it and splay it across any other salad or summer fixin. Plus, these guys last a while and you simply can’t resist their bright yellow smiles.
I love to make a mock spaghetti pasta with this squash. Literally as you pull it out of the overn from baking and scrap the insides, it already resembles a fine fettucine pasta. Add some delicious preserved tomato sauce from the summer heirloom boom, some herbs, maybe some other miscellaneous guests, and you’ve got a killer dish that’s way healthier than all those wheat carbs.
Any other fun ideas for using this squash, let us know in the comment section!
We’ve grown fresh corn in the past, which was delicious, and very native to the land and to our region. Corn is part of a very important growing trio called the “three sisters”, which consists also of squash and beans- all which grow together as excellent companions to create prime soil conditions, to invite good bugs, and to assist eachother in growing upwards and making healthy roots… they all happen to taste wonderfully when prepared together in hundreds of interesting combinations.
We’re planting black popcorn this year, just for the CSA members, which isn’t meant to be eaten fresh, but dried and, POPPED! It looks gorgeous growing over in Bear Barranca, and we can’t wait to see how it turns out…
Okra rocks. It can be used for soups, canning and stews or as a fried or boiled vegetable. We have a good friend named Tomas, from Kenya, who serves delicious food at most of the local markets and one of his only and prized dishes is a steaming hot bowl of sauteed okra, kale, beans, and some pretty incredibly warming spices… It’s nearly the peak of summer and our okra is just crawling along, but hopefully we’ll have some to share soon
Try this Okra/Tomato Sautee Recipe
Ingredients
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, minced
1 teaspoon cayenne pepper
1/2 green bell pepper, minced
1 pound frozen sliced okra
1 (8 ounce) can canned diced tomatoes
1 (15 ounce) can stewed tomatoes
salt and ground black pepper to taste
Directions
Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.
Stuffed Pumpkin with Strawberries
Ok, you might find a stuffed pumpkin recipe quite unusual, but I assure you’ll love it! Off course, it will be a perfect recipe for Halloween, but will also do any other time of the year.
As strawberry season is at it’s highest currently, why not go for something unusual when you’re fed up with the every day Strawberry smoothie?
Ingredients
medium sized pumpkin
2 apples
1/2 cup (125 g)pineapple chunks
1/2 cup (125 g)strawberries
1/2 cup (125 g)walnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions
Cut the top off the pumpkin and remove the seeds.
Place pumpkin with cut side down in a baking pan. Bake at 350° F (175° C) for 40 minutes or until soft.
Scrape out the cooked pumpkin, and put into a bowl.
Put apples into a blender until chunky. Quarter strawberries and walnuts. Add all ingredients into bowl with pumpkin pulp and mix thoroughly.
Spoon mixture into the pumpkin shell. Cover with the top.
Bake in the oven at 400°F (200°C) for 45 minutes or until the filling is hot.
Serves: 4
We have attacked the weeds. Full frontal, flank and rear attack. We have as many as 5 people weeding on any given day. And finally - FINALLY - we are starting to see the light.
A clean field makes an amazing difference - both visually and physically. Where once I would look down the row and see growth, now I can see that it was weed growth choking and smothering our plants. Now that the weeds are gone, the plants are thriving. The corn has grown at least one foot since Friday, and is now bearing tassles! It makes us hopeful that we will see baby corn soon, and that we will be consuming said corn by the end of July.
It’s disheartening to see how deceived we were by those weeds. I assumed the fava beans, muskmelons and dill were growing gang busters. Ha Ha. Laugh on you, Lu. There are fava beans, dill and muskmelons growing - just not to the level I previously assumed. Now with a little room to spread their roots, I hope that they too, grow and grow.
Which means that in those rows, we will reseed. We want to take advantage of these rows. They are already being watered and fertilized, we might as well fill in the gaps.
The winter squash - the same winter squash that Robin didn’t want me to plant so early- look amazing! There are many blooms and some are already bearing fruit. Tiny fruit, but still.
And how ironic is it that the winter squash is bearing fruit and the tomatoes are not?! Argh! But the peppers have also set teeny tiny fruits and the eggplants are looking peppy. Encouraging.
All of our work and planning is slowly coming together. What satisfaction to see and sense that your efforts are not in vain.
Ingredients:
8 medium leeks
2 medium onions
1 clove garlic
1 large tomato
2 teaspoons olive oil
1/2 cup vegetable or nonfat, low sodium chicken broth
Salt and pepper to taste
4 sprigs fresh dill, chopped
Directions:
Rinse leeks under cool running water.Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic and peel, seed and chop tomato.
In a skillet, saute onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking.
Garnish with chopped dill at serving time.
One popular use of chives is in the French “fines herbes,” a mixture of parsley, chives, tarragon and chervil. This and other herbal mixtures are served cold or on top of hot dishes, but not cooked.
I love to use chives in mashed potatoes or sauces, or as a garnish.
In some cases, scallions can be substituted for chives, but the flavor will be less mild, more of an onion taste, and the texture won’t be quite the same as when using the slender, hollow stemmed herb.
Use chives fresh, or store in a cool, dark place. Chives can quickly lose their freshness if exposed to heat and light.
Romaine has so much more potential than Caesar salad ever gave it the space to have…
Our romaine is so tender, green, crispy, and sweetly delicious. I love to use it for a simple salad maybe with some sorrel pesto or combined with any summer fruit or squash…
Be creative. Be playful. Enjoy the whole range of tastes and textures. Don’t be shy to shy away from the general, the boring, the overdone.
