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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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Onions
Check out these purplette onions. Ours arent’ quite as big yet, but in a few weeks they should be beautifully bulbed 
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.
After a long hike, a dreary day, or anything where you just need to come home and have a cup of soup and fill up on bread and warmth, this recipe hits the spot. Thanks to Heidi Swanson and Nigel Slater for creating and sharing such a delectable dish
Ingredients:
onions - 4 medium
butter - 1 - 2 tablespoons
a glass of white wine
vegetable stock 6+ cups
a small french loaf of bread
grated Gruyere, Emmental or other good melting cheese - a few generous handfuls
Set the oven to 390 degrees. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt and some pepper. Roast until they are tender and soft, and toasted dark brown here and there. You might have to turn them now and again.
Cut the onions into thick segments. Put them in a saucepan with the wine and bring to the boil. Let the wine bubble until it almost disappears (you just want the flavour, not the alcohol), then pour in the stock. Bring to the boil and simmer for about twenty minutes.
Just before you want to serve the soup, make the cheese croutes. Cut the loaf into thin slices and toast lightly on one side under a hot grill (broiler). Turn them over and sprinkle with the grated cheese. Get the soup hot, ladle it into bowls and float the cheese croutes on top. Place the bowls under a hot grill (broiler) and leave until the cheese melts. Eat immediately, whilst the cheese is still stringy and molten.
Enough for 4.
As far as lunch goes, egg salad sandwiches will always hold a high place on the threshold of goodness. This recipe includes tarragon and vinegar, which gives it a tang that you can’t resist! I like to mix it up and add cucumbers and sesame seeds as well, but make it however YOU like it, and share with your friends!
For egg salad:
8 large eggs
1/2 cup mayonnaise
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For sandwiches:
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce
Source: Epicurious.com