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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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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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Parsley
Did you know that parsley can help get rid of nasty garlic breath?
It contains certain enzymes that aid in kidney and bladder detoxification, as well as
reducing inflammation and bacterial growth? There are SO many health benefits to this little plant,
and normally we just use it as a simple garnish.
Do some research and find out new ways to incorporate parsley into your diet. Your body will appreciate it.
Try this great salad recipe:
Ingredients:
•1 bunch fresh parsley
•3 green onions
•1-2 medium fresh tomatoes
•Juice from 1 large fresh lemon
•2-3 Tbsp. cold pressed olive oil, to taste.
•Salt, to taste
•Pepper, freshly ground, to taste
•1 cup dried wheat berries
•Water, to cover
Directions:
Wheat Berries
1.Rinse the wheat berries under cool water and remove any stones/debris.
2.Place in a medium-sized pot and cover with water so that the water is about 1 inch above the wheat berries.
3.Bring to a boil and then reduce heat. Cook, covered, for about 1 hour.
4.Drain excess water before adding to salad.
Salad
1.While the wheat berries are cooking, rinse the parsley, onions, tomato and lemon under cold water.
2.Using a sharp knife or food chopper/processor, chop the parsley leaves finely. Add to a large bowl.
3.Mince the green onion and tomato and add to the bowl.
4.Squeeze the lemon juice into the bowl, and drizzle the olive oil over top. Stir well.
5.Season with salt and a generous amount of black pepper, to taste.
6.When the wheat berries finish cooking (berries will be plump and soft), drain excess water. Let the berries cool slightly, then add them to the bowl. Stir all ingredients together. Chill to help the parsley soften and the flavoured meld. Serve cold.
Parsley Salad Variations:
•Add finely chopped cucumber.
•Add finely chopped mint (for traditional tabouli).
•Add sliced or chopped olives.
•Add 2 cloves minced garlic.
•Use minced cooking onion or red onion instead of the green onion.
•Top with sunflower seeds to serve.
•Substitute bulgar wheat or cooked quinoa for wheat berries.
Serving Suggestions for Parsley Salad (Tabouli)
•Roll up in fresh lettuce leaves and serve on a platter.
•Top crackers with hummus and add a spoonful of tabouli.
•Stuff into a pita with chickpeas.
•Eat as a side salad.
•Bring to a potluck.