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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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Butter Nut
Here’s a great recipe from Heather Wosoogh, one of our dear CSA customers. Fall harvest brings tons of variety of squash, so use what you’d like and change it if you need to. Enjoy the taste!
Ingredients:
2-4 Wee pumpkins (halved & seeds scooped out)
4-8 small sheets of foil cut to wrap each pumpkin half
butter or margarine
4-8 tsp maple syrup
1/2 lemon (juiced & zested)
1 cup quinoa
1/4 cup pine nuts
1/4 cup onion diced
10-15 pods of fresh fava beans
1/2 TBL fresh marjoram finely chopped
1/2 TBL fresh oregano finely chopped
1/3 TBL fresh thyme finely chopped
1/4 cup dried cranberries
3 saffron threads (optional)
2 cups chicken broth (can use water or veggie broth)
1 TBL olive oil
1 TBL orange juice
salt & pepper
Directions:
Preheat oven to 350. Arrange pumpkin halves on top of pieces of foil. Place inside each pumpkin half cavity: 1 tsp butter, 1 tsp maple syrup & 1/2 tsp lemon juice. Wrap up the pumpkins in foil so these ingredients pool inside the cavity. Bake at 350 for 35 minutes.
While baking, bring 2 cups of broth to boil w/ saffron threads in broth. When boiling, stir in quinoa & reduce heat to medium. Stir occassionally so it doesn’t stick to the bottom, about 15 min. Turn heat off & set aside when done.
Boil 3 cups of water w/ fava bean pods inside for about 8 minutes. Remove fava beans from pods, slice down the middle peeling back the outer skin, then quarter & set aside.
Sautee onions in about 1 TBL of olive oil. When onions are translucent, add pinenuts, herbs, fava beans & cranberries and sautee for about 4 minutes until everything is warmed through. Add orange juice, salt & pepper to taste, quinoa & lemon zest. Mix all ingredients & turn heat off stove.
Remove pumpkins from oven when done & open foil to let steam out. There should be a small pool of liquid in the center, don’t discard, keep it in the cavity. Add quinoa mixture to the cavity & serve warm. It is also good the next day cold.
Butternut Squash and Bean Casserole with Sage and Shallots
This recipe can be prepared a day ahead of time. Prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. When you are ready to cook it, just pop it in the oven! Serve over cooked wild rice and steamed kale drizzled with homemade Cranberry Sauce.
INGREDIENTS:
2 to 3 tablespoons extra virgin olive oil
2 cups thinly sliced shallots
one 3 to 4-pound butternut squash, peeled and cubed
2 granny smith apples, peeled, cored, and cut into chunks
2 to 4 cups cooked beans (Cannelini or Cranberry)
2 tablespoons thinly sliced fresh sage leaves
1 tablespoon poultry seasoning
1 1/2 to 2 teaspoons Herbamare (or sea salt)
2 cups vegetable stock
3 tablespoons arrowroot powder
freshly ground black pepper
METHOD:
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat. Add olive oil then shallots and saute for a few minutes until they soften and begin to change color.
Remove shallots (and oil) and place into a large bowl. Add squash, apples, beans, sage, poultry seasoning, and Herbamare; toss together well.
In a separate bowl or glass measuring cup, whisk together the stock and arrowroot powder.
Place the squash mixture into a large casserole dish (preferably one that has a cover, and pour the stock mixture over it. Season with freshly ground black pepper and a few drizzles of olive oil.
Bake in a preheated 350 degree oven for about 45 to 55 minutes, covered. Then remove the cover and bake for 20 to 25 more minutes, or until squash is tender. Don’t cook the casserole too long uncovered, or the beans will begin to dry out. Source: http://www.NourishingMeals.com