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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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Squash
Here’s a great recipe from Heather Wosoogh, one of our dear CSA customers. Fall harvest brings tons of variety of squash, so use what you’d like and change it if you need to. Enjoy the taste!
Ingredients:
2-4 Wee pumpkins (halved & seeds scooped out)
4-8 small sheets of foil cut to wrap each pumpkin half
butter or margarine
4-8 tsp maple syrup
1/2 lemon (juiced & zested)
1 cup quinoa
1/4 cup pine nuts
1/4 cup onion diced
10-15 pods of fresh fava beans
1/2 TBL fresh marjoram finely chopped
1/2 TBL fresh oregano finely chopped
1/3 TBL fresh thyme finely chopped
1/4 cup dried cranberries
3 saffron threads (optional)
2 cups chicken broth (can use water or veggie broth)
1 TBL olive oil
1 TBL orange juice
salt & pepper
Directions:
Preheat oven to 350. Arrange pumpkin halves on top of pieces of foil. Place inside each pumpkin half cavity: 1 tsp butter, 1 tsp maple syrup & 1/2 tsp lemon juice. Wrap up the pumpkins in foil so these ingredients pool inside the cavity. Bake at 350 for 35 minutes.
While baking, bring 2 cups of broth to boil w/ saffron threads in broth. When boiling, stir in quinoa & reduce heat to medium. Stir occassionally so it doesn’t stick to the bottom, about 15 min. Turn heat off & set aside when done.
Boil 3 cups of water w/ fava bean pods inside for about 8 minutes. Remove fava beans from pods, slice down the middle peeling back the outer skin, then quarter & set aside.
Sautee onions in about 1 TBL of olive oil. When onions are translucent, add pinenuts, herbs, fava beans & cranberries and sautee for about 4 minutes until everything is warmed through. Add orange juice, salt & pepper to taste, quinoa & lemon zest. Mix all ingredients & turn heat off stove.
Remove pumpkins from oven when done & open foil to let steam out. There should be a small pool of liquid in the center, don’t discard, keep it in the cavity. Add quinoa mixture to the cavity & serve warm. It is also good the next day cold.
“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!
Butternut Squash and Bean Casserole with Sage and Shallots
This recipe can be prepared a day ahead of time. Prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. When you are ready to cook it, just pop it in the oven! Serve over cooked wild rice and steamed kale drizzled with homemade Cranberry Sauce.
INGREDIENTS:
2 to 3 tablespoons extra virgin olive oil
2 cups thinly sliced shallots
one 3 to 4-pound butternut squash, peeled and cubed
2 granny smith apples, peeled, cored, and cut into chunks
2 to 4 cups cooked beans (Cannelini or Cranberry)
2 tablespoons thinly sliced fresh sage leaves
1 tablespoon poultry seasoning
1 1/2 to 2 teaspoons Herbamare (or sea salt)
2 cups vegetable stock
3 tablespoons arrowroot powder
freshly ground black pepper
METHOD:
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat. Add olive oil then shallots and saute for a few minutes until they soften and begin to change color.
Remove shallots (and oil) and place into a large bowl. Add squash, apples, beans, sage, poultry seasoning, and Herbamare; toss together well.
In a separate bowl or glass measuring cup, whisk together the stock and arrowroot powder.
Place the squash mixture into a large casserole dish (preferably one that has a cover, and pour the stock mixture over it. Season with freshly ground black pepper and a few drizzles of olive oil.
Bake in a preheated 350 degree oven for about 45 to 55 minutes, covered. Then remove the cover and bake for 20 to 25 more minutes, or until squash is tender. Don’t cook the casserole too long uncovered, or the beans will begin to dry out. Source: http://www.NourishingMeals.com
“Summer squash” is the umbrella term for a wide variety of lovely, tender squashes, harvested before full maturity to ensure mild flavor and texture. Notable members include zucchini, pattypans, and yellow crooked neck squash.
Zucchini 
Patty Pan 
Yellow Crookneck 
Summer squash is wonderful sliced and sauteed with a little butter. It is an easy addition to pasta sauces and stir fries.
Zucchini is one of the vegetables that it is certainly easy to get enough of, so any recipes are appreciated. Certainly, zucchini is great sauteed. You can make calabacitas, basically a burrito of sauteed summer squash. There is the ubiquitous zucchini bread. In our search for more creative uses of zucchini, we came up with this zucchini frittata recipe from the Food Network.
Here are a few more…
Zucchini and Carrot Saute
Prep Time: 10 minutes Cook Time: 10 minutes
1 small onion thinly sliced
2 t chili powder
1 t each cumin seeds and mustard seeds
1 large carrot cut into matchstick strips
1 1/4 pounds zucchini cut into matchstick strips
1. In a wide nonstick frying pan or wok, combine onin and 3 Tablespoons water. Stir-fry over medium-high heat until soft (about 5 minutes). Stir in chili powder, cumin seeds, and mustard seeds.
2. Add carrot and zucchini to pan; stir-fry until carrot is crip to bite (about 5 minutes). Season to taste with salt and pepper. Makes 6 servings.
Baked Zucchini with Mushrooms
Prep Time: 20 minutes Cook Time: About an hour
1 pound mushrooms, thinly sliced
1 medium-size onion, chopped
1 1/3 cups veggie broth
3 large eggs
4 large zucchini shredded
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 t each pepper and dried oregano
2 T thinly sliced green onion
1. In a wide nonstick frying pan, combine mushrooms, chopped onion, and 1/2 cup water. Cook over medium-high heat, stirring often, until liquid has evaporated and veggies are beginning to brown. To deglaze, add 1/3 cup of the broth and stir to scrape browned bits free from pan bottom. Then continue to cook, stirring occasionally, until veggies begin to brown again. Repeat deglazing and browning steps 2 or 3 more times, using 1/3 cup broth each time; onion should be golden brown (about 15 minutes total). Remove pan from heat.
2. In a large bowl, beat eggs to blend; stir in mushroom mixture, zucchini, bread crumbs, cheese, pepper and oregano.
3. Pour egg mixture into a greased 9X13 baking dish; spread out evenly. Bake in a 325 F oven until casserole appears set in center when dish is gently shaken (about 45 minutes). Let stand for 5 to 10 minutes. Sprinkle with green onion and serve. Makes 8 servings.
If you have other zucchini recipes, post them in the comments section below.