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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
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For scheduled farm tours, our Kiki Town address is:
1856 Saturn Boulevard, San Diego CA 92154
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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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Sprouts
Thank you to our beloved CSA member Kathleen Ferrier, here is a delicious recipe to try out when you get a box of our wheat berry sprouts. They’re crunchy and soft and so fun to mix things up.
Ingredients:
1cup hard winter wheatberries
6 TBS extra-virgin olive oil (divided use)
1 cup diced red onion
2/3 cup diced carrot
2 TBS balsamic vinegar
3 minced green onions (white and green parts)
½ cup diced red bell pepper
½ tsp salt
½ tsp freshly groun dblack pepper
½ tsp sugar
Directions:
Place wheatberries in a pot with 4 cups of water. Bring to a boil and reduce heat to low. Simmer 45 minutes, or until the kernels are softened. The wheatberries should have a slightly firm texture similar to that of nuts.
Place 2 TBS of the olive oil in a skillet. Add the red onion and saute for 4 minutes. Add carrot and saute another 2 minutes. Transfer the onion and carrot to a large bowl. Drain wheatberries and add to carrot and onion. Stir in remaining olive oil, balsamic vinegar, green onion, red bell pepper, salt, pepper, and sugar. Allow salad to sit at room temperature at leasete 1 hour before serving.
Note: Taste the salad before adding sugar. I think it tastes better without the sugar.
Spicy Thai Mung Bean Burgers
Yield: 6 burgers
INGREDIENTS:
small handful fresh cilantro
4 green onions, ends trimmed
2 hot peppers (1 cherry bomb, 1 jalapeno), seeded
3 cloves garlic
1 small piece fresh ginger, peeled
2 teaspoons lime zest
1 teaspoon sea salt
2 cups cooked mung beans, drained well
2 cups cooked quinoa
Burger Toppings:
sliced avocado
sprouts
Spicy Pepper Coconut Cream (recipe to come soon)
METHOD:
Using a food processor fitted with the “s” blade process all ingredients except mung beans and quinoa until finely minced. Add mung beans and quinoa and process again until mixture comes together and forms a ball.
With slightly oiled hands, shape into six patties. Heat a heavy-bottomed skillet over medium to medium-high heat. Add a tablespoon of olive oil or coconut oil. Cook patties for about 3 to 5 minutes on each side.
Serve each burger inside two napa cabbage leaves with your favorite toppings.
Source: http://www.NourishingMeals.com