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PHONE: 619.662.1780
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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.
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Okra
Everyone at the farmers’ markets gawks over our red okra. They pine for it, they celebrate it, sometimes they buy it. It’s flashy, it’s tasty, it’s strange and exciting. But besides frying the stuff, not many people know what else to do with this mystery plant.
One of our marketeers found this Indian-saute version of an Okra dish. Try it if you wish, share it with your friends, and take advantage of one of our most prized crops.
1 tablespoon coconut oil (mmm!) or canola oil (mmm, accessible!)
1 1/2 teaspoons black mustard seeds
10 fresh or frozen curry leaves
20 okra pods, halved lengthwise
1/4 cup grated fresh or frozen coconut
Extra Coconut milk for drizzling
Place a wok over medium-high heat. When it’s hot, add the oil. When the oil is hot, add the mustard seeds and pop for 30 seconds. Throw in the curry leaves, stir a few times, and then add the okra. Stir constantly for 7-10 minutes, until the okra starts to brown. Add grated coconut and stir 2 more minutes, then remove from heat and serve, with a good drizzle of coconut milk on top. Enjoy the aromas, the flavors. Explore the sensations and rejoice in the act of eating as a part of creation, as your nourish your body and celebrate with friends.
Okra rocks. It can be used for soups, canning and stews or as a fried or boiled vegetable. We have a good friend named Tomas, from Kenya, who serves delicious food at most of the local markets and one of his only and prized dishes is a steaming hot bowl of sauteed okra, kale, beans, and some pretty incredibly warming spices… It’s nearly the peak of summer and our okra is just crawling along, but hopefully we’ll have some to share soon 
Try this Okra/Tomato Sautee Recipe
Ingredients
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, minced
1 teaspoon cayenne pepper
1/2 green bell pepper, minced
1 pound frozen sliced okra
1 (8 ounce) can canned diced tomatoes
1 (15 ounce) can stewed tomatoes
salt and ground black pepper to taste
Directions
Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.