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Suzie's Farm CSA Members
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
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- Box Contents, August 13
- Zesty Wheat Berries…Friend or Foe?
- Much Ado ‘Bout Okra
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Last night Alchemy Restaurant hosted the February Slow Foods URBAN San DiegoMixer. Suzie’s Farm was there, sampling a beautiful ButterCUP squash soup created by Chef Ricardo Herrera. People were raving over it and begging for the recipe. Chef Ricardo generously sent it to me. We hope you enjoy it as much as last nights Slow Food Members did!
Buttercup Squash Bisque
6 ea. - Buttercup Squash
1 Quart - H2O
½ C. Brown Sugar
2 TBS. Black Lava Sea Salt
3 TBS. Garam Masala
1 tsp. Cayenne Pepper
2 C. Heavy Cream
Garam Masala (½ C. tst. Cumin seed, 1tsp.Cardamon seed, 1 cinnamon stick, 1TBS. Cloves, ½ C. Coriander seed, 1 TBS. Black peppercorns)
Using a coffee grinder, or mortar and pestle, grind spices and combine.
Method
Cut squash in half and remove seeds. Place in a casserole dish or a braising pan skin side up. Add water, cover, and bake in 350 degree oven for 1.5 hours.
Let squash cool. (This step can be done days ahead) With a spoon remove squash flesh and add to a soup pot. Strain braising water and add to cooked squash. Blend together with emersion blender or in batches with standard blender. (Make sure if using standard blender that the squash has cooled before blending) Strain blended mixture into a soup pot, add remaining ingredients and simmer on low heat for ½ hour. Garnish with toasted seeds, and sprig of cilantro.