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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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Greens
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.
Balsamic-Marinated Radicchio with Fresh Ricotta
Source: Gourmet Magazine | May 2009
Ingredients:
2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice
1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
1/2 cup basil leaves
1/2 pound fresh ricotta
print a shopping list for this recipe
Preparation
Preheat broiler.
Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
Spinach Rice Gratin Recipe- Thanks Heidi Swanson!
Super Easy to make this dish that can last for a long time. AND not to mention how great a substitute it is for any kind of freezer meal. Yuck! Try this and delight 
Ingredients:
2 1/2 cups leftover/pre-cooked brown rice, room temp
1 1/2 cups cups well finely chopped spinach
4 ounces firm organic tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt
Directions:
Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.
Serves 8 - 12.
Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.
source: Two Small Farms
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.
Ravioli Pasta Salad Recipe from Heidi Swanson
I used a ricotta-stuffed buckwheat pasta, but any standard cheese-stuffed ravioli will also work if that is what your store offers. Many of you might be able to locate a spinach pasta ravioli - this would be a good alternative as well. I came across some bright red spinach at the market this weekend (red orach German Mt. spinach), so I used 1/2 red and 1/2 standard baby spinach. Use whatever is available to you. I love the color the red spinach adds to the bowl, but the downside is it tends to stain the ravioli a bit (in the way rainbow chard or beets can).
Ingredients:
1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
10 ounce bag organic peas, thawed overnight in refrigerator
3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
a couple splashes of extra-virgin olive oil
1/2 cup pine nuts, toasted
fine grain sea salt
Parmesan cheese, for garnish
DIRECTIONS:
Prep all of your ingredients ahead of time - cut asparaus, wash spinach, etc.
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren’t frozen, you’ll need to cook them only for about a minute - really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness.
Drain everything into a large colander. Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Serve in a big bowl or on a simple platter with a bit shaved Parmesan crumbled on top.
Serves 4 to 6.
INGREDIENTS:
2 tablespoons white wine vinegar
3 tablespoons honey
1/2 teaspoon dry hot mustard
1/2 teaspoon celery salt
1/2 teaspoon ground paprika
1/4 cup olive oil
1 head red leaf lettuce, torn into bite-size pieces
1 (15 ounce) can mandarin oranges, drained
1 bunch green onion, diced
3/4 cup slivered almonds
DIRECTIONS:
To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil.
Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.
If you desire, add some grilled chicken bits or serve with a lemony fish dish…
Ingredients:
1 shallot
1 piece star anise
1/3 cup olive oil
3 tbsp orange juice
1 tsp port
6 cups assorted baby greens, or packaged mesclun greens
2 firm-ripe pears preferably Bosc or Red Pears)
4 Belgian endives
6 oz Gorgonzola cheese, crumbled (about 1 cup)
Directions:
Chop shallot and crush star anise. In a blender, blend shallot, oil, orange juice and port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
Halve and core pears. Cut pears lengthwise into 1/4” thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes and cool on baking sheet.
Source: http://www.epicurean.com
Wash and spin-dry baby greens and place in a large serving bowl. Thinly slice endives and add them. Toss well. Add pears and Gorgonzola, drizzle with dressing, and toss well. Serve immediately, passing extra dressing.
Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut sauce.
Make it a meal: Massa Organic’s Brown rice is the perfect accompaniment. (massorganics.com)
INGREDIENTS:
2 tablespoons peanut butter
1 tablespoon rice-wine vinegar
2 teaspoons reduced-sodium soy sauce
3 tablespoons water
2 teaspoons extra-virgin olive oil
3 cloves 3 cloves garlic, finely chopped (1 tablespoon)
3 cups cauliflower florets, (1/2 small head)
1/2 cup vegetable broth, or water
8 cups firmly packed, coarsely chopped mustard greens, stems included, (1-pound bunch)
Salt & freshly ground pepper to taste
2 tablespoons chopped peanuts
PREPARATION:
1.Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.
2.Heat oil in a large deep skillet or Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. Add cauliflower and vegetable broth (or water) and bring to a boil. Simmer, covered, until the cauliflower is almost tender, about 5 minutes. Add greens and simmer, covered, until the greens are tender, an additional 5 minutes. (Do not overcook the greens or they will lose their vibrant color.) Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.
Greens are good for you, they taste good, and they can be very easy too cook. Any of the greens you get from Suzie’s can easily be tossed in a pan with garlic, onion, olive oil and a little bid of wine vinegar and soy sauce. A quick edition to make your meal oh-so-healthy and tasty.
To add your favorite greens recipe, click on the comments below and post a new recipe.
Arugula, also known as rocket, is a wonderful, peppery green with many uses. It has a sophisticated flavor and is loaded with nutrients like Vitamin C and Potassium.
It is, of course, wonderful in salads, especially with beets, goat cheese, and walnuts.
Arugula is also a tasty last minute addition to pizza, makes a delicious bed on which to lay steak, and is even yummy when eaten for breakfast on top of a bagel with cream cheese.
When your arugula starts to look a little shabby, it’s time to make some arugula pesto. Pick your favorite pesto recipe and use arugula instead than basil and almonds instead than pine nuts.
Have other ideas for arugula? Submit them to us below by clicking on the comments link.
Here at the farm, we simply don’t have enough wonderful things to say about kale. We grow several stunning varieties, including Italian Lacinato, Red Russian, and Monarch. Kale, like its other brassica friends, is loaded with antioxidants, vitamins K and C, beta carotene, and calcium. Not to mention, it is tasty tasty tasty.
Kale is wonderful sauteed with garlic or lemon, and can be eaten as a hearty, nutrient packed side dish to any meal. The leafy green is easily added to soups, stews, and spaghetti sauce. Delicious!
One of the easiest and yummiest ways to use kale is to make kale chips. Simply tear or cut the leaves into chip sized pieces (the Lacinato works particularly well), lay flat on a baking sheet, drizzle with a little bit of olive oil, and sprinkle with course sea salt. Bake at 375 for about 15 minutes, until the kale is crispy. These are incredibly addictive. You have been warned.
Here’s a great Kale Portuguese Soup from the Food Network.
ALSO, here’s another delicious leafy soup that one of our farm-girls came up with. Try it out!
KALE AND CABBAGE EXTRAVAGANZA SOUP
Here’s an easy, quick cooker that tastes delicious and is packed with good stuff for your body! Serve with some wild basmati rice and lime for the full effect.
Ingredients:
1 bunch of Red Monarch Kale-washed and roughly torn up
1/2 head of Napa (Savoy) Cabbage- roughly chopped into bite size pieces
1/2 bulb of Fennel
1 c each of sprouted Mung and Garbanzo beans
1 box of organic Roasted Red Bell Pepper and Tomato Soup
Salt, Pepper, Tumeric, Paprika
Olive Oil or Coconut Oil
Method:
-Chop up the fennel bulb, saving a bit of the feathery part for garnish. Saute this in a pan with oil and some yummy spices just till it gets roasted looking. (You don’t want to kill the poor thing).
-Pour the soup base in a big pot and add the cabbage, kale, beans, and spices. Let this cook down so the greens get a bit wilty and delicious in the soup.
-Add the fennel and let simmer for maybe 15 minutes, again you don’t want to just boil the thing until it has no nutrients what-so-ever.
Serve with some rice or maybe naan bread and enjoy! Thanks Suzie’s Farm for giving us such amazing veggies to work with!
To add your favorite kale recipe, click on the comments below and post a new recipe.
It’s great sauteed. It’s great in a salad. It’s red and it’s frilly. Taste like a mustard green.
Let us know if you find any great ways to prepare it!
Swiss Chard in itself is tasty simply sauteed with some garlic and onion, but if you want to get a little fancier, it’s great tossed into a soup with farfalle pasta. It’s also a great addition to Minestrone or as a substitute in spinach dishes.
Here are a few more, though…
Swiss Chard with Garbanzos and Parmesan
Prep Time: 20minutes Cook Time: 20 minutes
3 T Molasses
1 1/2 t dry mustard
1 1/2 t soy sauce or Worcestershire
3/4 t chopped fresh oregano or 1/4 t dry oregano
1 lb Swiss Chard
1 t olive oil
2 large onions, thinly sliced
1/2 t grated lemon peel
Salt
2 large tomatoes (about 1 lb), chopped
1 can garbanzo beans, drained and rinsed
1 t cornstarch blended with 1 t of cold water
1/2 cup shredded Parmesan cheese
Oregano Sprigs
1. In a small bowl, stir together molasses, mustard, Worcestershire, and chopped oregano. Set aside.
2. Trim and discard discolored stem ends from chard; then rinse chard, drain, and cut crosswise into 1/2 inch strips. Set aside.
3. Head oil in wide nonstick frying pan or wok over medium-high heat. Wen oil is hot, add onions, lemon peel, and 2 T of water. Stir-fry until onions are soft (about 7 minutes). Add water, 1T at a time, if pan appears dry.
4. Add half the chard and 1 T more of water to pan; stir fry until chard just begins to wil. Then add remaining chard and 1 T water; stir-fry until all chard is wilted and bright green (3-4 minutes). Season to tate with salt. Spoon chard mixture around edge of a rimmed platter and keep warm.
5. Stir molasses mixture and pour into pan; add tomatoes and beans. Stir-fry gently until beans are heated through and tomatoes are soft (about 3 minutes). Stir cornstarch mixture until mixture boils and thickens slightly (about 1-2 minutes).
6. Spoon bean mixture into center of platter; sprinkle cheese over all. Garnish with oregano sprigs. Makes 4 servings.
Mushroom Barley Soup
Prep Time: 20 minutes Cook Time: 1 - 1 1/2 hours
1 T olive oil
1 pound mushrooms thinly sliced
1 large onion, chopped
2 medium carrots, thinly sliced
10 cups vegetable broth
1 cup pearl barley, rinsed and drained
1 T fresh oregano chopped, or 1 t dried oregano
8 oz Swiss Chard
Pepper
1. Heat oil in a 5-6 quart pan over medium-hight heat. Add mushrooms, onion, carrots. Cook, stirring often, until veggies are soft and almost all liquid has evaporated (about 25 minutes). Add broth, barley, and oregano. Bring to a boil over high heat; then reduce heat, cover, and simmer until barley is tender to bite (about 30 minutes).
2. Meanwhile trim and discard discolored stem ends from chard. Rinse chard and drain well; then coarsely chop leaves and stems.
3. Stir chard into soup and simmer, uncovered, until leaves are limp and bright green (5-10 minutes). Ladle soup into bowls; season to taste with pepper. Makes 6-8 servings.
If you have other ideas for swiss chard, add them by clicking on the comments post below.
Three Cheese Lasagna with Chard
Prep Time: 20 minutes Cook Time: 1 hour
12 oz dried lasagne
2 1/2 cups low- fat milk
1/4 cup cornstarch
1 1/2 t dried basil
1/2 t each dried rosemary and salt
1/4 t ground nutmeg
1 cup nonfat ricotta cheese
20 oz Swiss Chard, rinsed, stemmed and sliced into 1 inch ribbons
2 large ripe tomatoes (about 1 pound) chopped
2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1. In a 5-6 quart pan, bring about 3 quarts qater to a boil over medium-high heat; stir in pasta and cook until just barely tender to bite, about 8 minutes. Drain pasta well and lay out flat; cover lightly.
2. In pasta-cooking pan, smoothly blend milk, cornstartch, basil, rosemary, salt and nutmet. Stir over medium-high heat until mixture boils and thickens slightly (about 5 minutes). Stir in ricotta cheese, chard, tmatoes and half the mozzarella cheese. Gently stir in pasta.
3. Transfer mixture to a 9X13 inch pan; gently push pasta down to cover with sauce. Sprinkle with remaining mozarella cheese, then with Parmesan. Bake in a 375 F oven until lasagne is bubbly in center (about 40 minutes). Let stand for about 5 minutes before serving. Makes 8 servings.
Tatsoi is a salad green with a sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period.
If you have other ideas for Tatsoi, add them below by posting them under the comments section.
