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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.
Recipes
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Strawberries
Fresh. Chocolate Dipped. Smoothies. Compotes. Jams. Pies. Drinks. Marmalades. Pretty much you can eat strawberries for any meal, with any food, prepared any which way you want, and they’re always delicious.
Here’s a couple fun recipes I indulged in… Please add yours too!
Strawberry Coconut Muffins (i know, right!?)
Ingredients:
4 oz. toasted coconut
16 oz. bread flour
1 1/2 cup sugar
2 tablespoons baking powder
1 tablespoon salt
2 cups milk
2 large eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla
8 oz. unthawed frozen strawberrries
Instructions:
-Mix the coconut, flour, sugar, baking powder and salt together. Mix the milk, eggs, oil, and vanilla together. Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined. Fill oiled muffin tins 2/3 full of mixture and bake at 400° for 15 minutes or until done.
Yields 12 muffins.
Strawberry Almond Salad Recipe
This strawberry almond salad recipe combines cottage cheese, almonds, berries and honey for a mix so “sweet” you won’t know if it’s a salad or a dessert. Whatever you decide to call it, you’ll be serving your family and friends a delicious, nutritious and healthy meal!
Strawberry Almond Salad Recipe
Ingredients:
1 cup cottage cheese
1/2 cup nonfat or light sour cream
1/4 cup honey
1/2 teaspoon almond extract
1 pint (2 cups) fresh strawberries
1/2 pint (1 cup) fresh raspberries
1/2 pint (1 cup) fresh blueberries
1/2 cup sliced almonds, dry roasted
Instructions:
-In a food processor, process cottage cheese until smooth. Transfer to an airtight container; refrigerate for 8 hours or until firm.
-Put cottage cheese in a bowl; gently fold in sour cream, honey, almond extract.
-At serving time, slice strawberries and gently combine with other berries in a bowl. Spoon about 1/3 cup berries into individual dessert dishes. Top each serving with 2 tablespoons of the cream mixture. Sprinkle with sliced almonds.
Stuffed Pumpkin with Strawberries
Ok, you might find a stuffed pumpkin recipe quite unusual, but I assure you’ll love it! Off course, it will be a perfect recipe for Halloween, but will also do any other time of the year.
As strawberry season is at it’s highest currently, why not go for something unusual when you’re fed up with the every day Strawberry smoothie?
Ingredients
medium sized pumpkin
2 apples
1/2 cup (125 g)pineapple chunks
1/2 cup (125 g)strawberries
1/2 cup (125 g)walnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions
Cut the top off the pumpkin and remove the seeds.
Place pumpkin with cut side down in a baking pan. Bake at 350° F (175° C) for 40 minutes or until soft.
Scrape out the cooked pumpkin, and put into a bowl.
Put apples into a blender until chunky. Quarter strawberries and walnuts. Add all ingredients into bowl with pumpkin pulp and mix thoroughly.
Spoon mixture into the pumpkin shell. Cover with the top.
Bake in the oven at 400°F (200°C) for 45 minutes or until the filling is hot.
Serves: 4