Welcome to Rutiz Farms
Our raspberry field will be open for u-pick this Friday, Saturday and next Tuesday...still not as plentiful as years past, but there should be plenty to go around! The price for the u-pick raspberries is $3.50/ pound...which works out to be about $2 for a 1/2 pint basket ( our regular price for raspberries on the stand table is $3/ basket).
We will continue to have a limited amount of strawberries for sale on the stand table, but the plants are getting "tired" and just not putting out much fruit...they still taste great, just smaller in size. The blackberries are available at the stand table...and they actually are tasting sweet for a change...they have been a bit "tart" the last few weeks. The lack of warmth and sunshine have slowed down the growth and sugar development in some of the crops that like the warmer weather...the corn and tomatoes are noticeably late this year.
We should have some great tasting peaches and nectarines at the stand for this week. I currently have available to me fruit from Mike Cirone of See Canyon, The Huasna Valley Farm and Tenerelli Orchard of Little Rock, California( John Tenerelli sets up his table near me at the Santa Monica Farmer's Market...so I bring back some of his fruit on my weekly trips to L.A.)
This Friday, Kelli (aka"Sweetpea") will
be at the Farm Stand selling her "handmade" variety of sweet
treats...caramel stuffed brownies, Mexican chocolate cakes, short cakes
and a few new surprise.
WHAT'S IN THE BOX THIS WEEK
See below under our "recipe" section for an easy way to cook up this week's beets.
One of my favorite ways of using the zucchini squashes...cut
the squash lengthwise into 1/4 inch thick slices, spray with a little
olive oil and season to taste, grill on the bar-b-que or under the
broiler until brown on each side.
FRESH BAKED BREAD NOW AT OUR STAND EVERY SATURDAY
We
are now featuring fresh baked "Artisan" breads for sale at our stand
every Saturday. The breads are created and baked every Friday night by
our friend Anya in collaboration with The Eclair Bakery in the Arroyo
Grande Village. Be sure to come early for best selections of her
delicious creations!
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Available at the Stand
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
zucchini squashes--$1.50/ pound
"Jerry's Berries" strawberries--$3/ basket
blackberries or raspberries--$3/ basket
"Sierra Gold" potatoes--$1.50/ pound
sweet onions--$1.50/ pound
"Fingerling" potatoes--$3/ pound
cucumbers--$2/ pound
rhubarb--$3/ pound
carrots--$1.75/ bunch
beets--$1.75/ bunch
leeks--$1.75/ bunch red leaf, little gem or 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 Italian flat-leaf parsley, mint, cilantro, rosemary, thyme, arugula, basil--$1/ bunch
"Haas" avocados--$1 each
lemons--3 for $1 honey: 1 pound--$10, "flavored" cream honey varieties--$8/jar ( all honey products from David's Blue Ribbon Honey, Arroyo Grande)
"Anja's Breads--$5 each
fresh flowers: $5 to $8 per bunch |
Harvest Box Info
You are welcome to come by and pick out individual items from the table or continue to pick up your reserved Harvest box or both( add items that may not be included in your Box that week)..The Harvest Boxes, which cost $14 / week , will be available for pick up during the Stand hours on Fridays only. I would ask you to kindly let me know by Thursday evening of each week, with a E mail response( use the link in the right hand column of this newsletter where it says Order Your Harvest Box) if you want a Box for the week. Please take note: this ordering link is only usable for the current week's newsletter....After Friday morning of each week, the ordering link becomes unusable!
If you are signed up for our deliveries at the Avila Bay Club, The Equlibrium Fitness Center or Kristen's house..you do not need to respond to our weekly newsletters...you are already on the "list" and pre-paid.
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RECIPES
ROASTED BEETS and SAUTED GREENS
Ingredients
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1 bunch beets with
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greens
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1/4 cup olive oil, divided
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2 cloves garlic, minced
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2 tablespoons chopped onion (optional)
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salt and pepper to taste
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1 tablespoon red wine vinegar (optional)
Directions
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Preheat the oven to 350 degrees (175 degrees C). Wash the beets
thoroughly, leaving the skins on, and remove the greens. Rinse greens,
removing any large stems, and set aside. Place the beets in a small
baking dish or roasting pan, and toss with 2 tablespoons of olive oil.
If you wish to peel the beets, it is easier to do so once they have
been roasted.
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Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
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When the roasted beets are almost done, heat the remaining 2
tablespoons olive oil in a skillet over medium-low heat. Add the garlic
and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch
pieces, and add them to the skillet. Cook and stir until greens are
wilted and tender. Season with salt and pepper. Serve the greens as is,
and the roasted beets sliced with either red-wine vinegar, or butter
and salt and pepper.
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.
r -- to taste
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).
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Order Your Harvest Box
This Weeks Harvest Box should Include: "Blue Lake" green beans a head of green "Romanesco" cauliflower multicolored "rainbow" carrots a bunch of beets onions zucchini squashes "Sierra Gold" potatoes a bag of salad mix
peaches
PLEASE bring back the empty boxes each week.
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| Stand Hours
Tuesdays and Fridays.. 1 to 6 pm
Saturdays...10am to 3pm
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.comfor a map to the farm. Our mailing address is : Rutiz Farms
333 Miller Way
Arroyo Grande, Ca 93420
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