Rutiz Farms Newsletter for July 12

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Welcome to Rutiz Farms Stand

Stand

This Week on the Farm

WHAT'S NEW IN THE BOX THIS WEEK:

Our sweet corn has finally ripened up and is nice and sweet...everyone should receive 3 to 4 ears in their harvest Box this week. I know the ears are a bit on the small side this week...but htis is typical of the first field of the season...they will get larger in the coming weeks!

The fruit for this week will be a pound of Cirone Farms ( from See Canyon ) apricots...they are the "Blenhiem" variety and are at their peak of flavor!

Available at the Stand strawberry

strawberry

Here are the items that we should have on the "table" for this Friday along with the prices so you may plan your meals and your budget.

blue lake green beans--$2/ pound

blackberries--$3/ basket

strawberries--$2.75/ basket, $8/ 3 pack

parsnips--$2 / pound

sweet yellow or purple onions--$1/ pound

broccoli--$1.50/ pound

zucchini squashes--$1.50/ pound

"Sierra Gold" potatoes--$1.50/ pound

carrots--$1.75/ bunch

"rainbow colored" carrots--$2/ bunch

cauliflowers- white--$1.00/ pound

colored--$2/ pound

red beets-$1.75/ bunch

leeks--$1.75/ bunch

red leaf , butter leaf and romaine lettuces--$1 each

baby mixed salad greens--$2/ bag of about 1/2 pound

spinach--$2/ bag of about 1/2 pound

"sunflower" sprouts--$2.50 for !/4 pound

fennel bulb--$1 each

basil---$1.50/ bunch

Italian flatleaf parsley, cilantro, rosemary, sage, thyme, arugala,--$1/ bunch

rhubarb--$3/ pound

avocados--$1 each or 3 for $2.50

honey: 1 pound--$10,

"flavored" cream honey varieties--$7.50/ jar bee pollen--$30/ jar ( by special order)

( all honey products from David's Blue Ribbon Honey,

mixed bouquets--$5 to $7/ bunch

sunflowers--$5/ bunch

RECIPES
Fresh spinach salad

Ingredients:
1 tbsp red wine vinegar (or cider)
1/2 tsp sugar
1/2 tsp salt
1/2 tbsp prepared mustard
1/4 tsp pepper
3 tbsp salad oil
1/2 garlic clove
4 cups crisp spinach, hard stems removed
2 hard-cooked eggs, sliced
4 slices bacon, fried and crumbled
1/2 sweet onion, finely chopped
4 fresh mushrooms sliced
1/4 cup broccoli sliced into small pieces (optional)

How to make this recipe:
Mix first 7 ingredients and refrigerate. Tear spinach into bite-sized pieces and prepare remaining ingredients. Add dressing just before serving, having removed the garlic clove. Prep time: 10-15 minutes

EASY TIPS FOR PERFECT ROASTED VEGETABLES
adapted from The Santa Monica Farmer's Cookbook by Amelia Saltsman

Roasting vegetables concentrates their flavors, develops and caramelizes natural sugars, and gives them that appetizing crisped look. Best of all, the same technique works for just about any vegetable you've got on hand, any time of the year. Follow these simple steps for great results.
Keep vegetables or vegetables pieces a uniform size for even cooking.
Toss cleaned, trimmed vegetables with 1 to 2 tablespoons olive oil, kosher or sea salt, and freshly ground pepper. For convenience, do this directly in the pan.
Always preheat the oven.

Roast dense vegetables, such as beets or potatoes, at 400 degrees, quick-cooking ones, such as asparagus or tomatoes, at 425 to 450 degrees.
Don't crowd the pan, or your vegetables will steam rather than brown. Large baking sheets and heatproof-glass dishes are ideal for roasting.

Roast vegetables uncovered in the upper third of the oven for better browning.

Halfway through the cooking time, remove the pan from the oven and give it a shake or use a spatula to loosen and turn the vegetables.

When the vegetables are browned and tender, season again with your favorite seasonings...salt, pepper, garlic powder.

If serving the vegetables at room temperature, allow them to cool before piling them onto a serving dish( so they won't steam themselves and get soft).

Week of July 12, 2009

In This Issue

Available at the Stand

Harvest Box Info

Recipes

Harvest Box

This Weeks Harvest Box should Include:

a bag of "bloomsdale" spinach

"bi-color" sweet corn

a bag of salad mix

"Blue Lake" green beans

"rainbow colored" carrots

Jerry's "Sierra Gold" potatoes

red and yellow sweet onions

See Canyon apricots

PLEASE bring back the empty boxes each week.

Tuesdays and Fridays 1 to 6pm

Saturdays 10am to 4pm

FARM STAND LOCATION:

1075 "The Pike" in Arroyo Grande.
We are located on the south side of The Pike, between Halcyon Road and Elm Street. Visit our web site at www.Rutizfarms.com for a map to the farm.
Our mailing address is :

Arroyo Grande, Ca 93420

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Thank you for choosing to support our farm and local, pesticide free, sustainable agriculture.

Jerry Rutiz

Rutiz Family Farms

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