Follow Us
Suzie's Farm CSA Members
Contact Suzie's Farm
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
Get Directions
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
What's Sprouting Today
| September 2010 | ||||||
|---|---|---|---|---|---|---|
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | ||
Monthly Archives
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
Most recent entries
- Local Locavore Enters Killer Sandwich Competition
- 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
- Box Contents, August 14/15
- Box Contents, August 13
- Zesty Wheat Berries…Friend or Foe?
- Much Ado ‘Bout Okra
Syndicate
Site Credits
Powered by:
ExpressionEngine
Design by:
BlogMoxie
Bok Choi
Bok Choy is an incredible plant that’s great for filling up salads, stir fries, or any other Asian fusion recipes. Check this out:
Ingredients
1/4 cup chicken stock or canned broth
1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3/4 cup cashews
5 green onions, white and green parts separated and thinly sliced crosswise
1 teaspoon minced peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon peppercorn
1 1/4 lbs boneless skinless chicken, cut into 1 to 2 inch square pieces
salt & freshly ground black pepper
1 lb baby bok choy or regular bok choy, chopped into 2 inch segments.
Directions
1In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
2If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
3Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
4Using a slotted spoon, transfer the nuts to a plate.
5Leave remaining oil in pan.
6If cashews are roasted and salted, skip to next step.
7Add 1 Tbsp peanut oil to pan.
8Add the white part of the green onions, the ginger, garlic and peppercorns.
9Cook, stirring, for 1 minute.
10Add the sauce.
11Place chicken in a single layer in the skillet and season with salt and pepper.
12Arrange the bok choy in a layer over the chicken.
13Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
14Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
15Transfer the chicken, bok choy and sauce to serving platter.
16Garnish with the greens of onions, cashews and serve with steamed rice.