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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
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
- 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
- Upheaval
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Chive
One popular use of chives is in the French “fines herbes,” a mixture of parsley, chives, tarragon and chervil. This and other herbal mixtures are served cold or on top of hot dishes, but not cooked.
I love to use chives in mashed potatoes or sauces, or as a garnish.
In some cases, scallions can be substituted for chives, but the flavor will be less mild, more of an onion taste, and the texture won’t be quite the same as when using the slender, hollow stemmed herb.
Use chives fresh, or store in a cool, dark place. Chives can quickly lose their freshness if exposed to heat and light.