Welcome to Rutiz Farms
SPECIAL EVENT AT THE FARM
This Friday, Sept. 17, between 1:30 and 3pm, we will have a cooking demonstration using our veggies from the farm. Courtney Coleman & Don Andrade will discuss the
importance of eating according to the seasons, the safest cookware to
use, healthiest oils & best temperatures to use them at, strategies
for getting off refined sugar & for getting enough re-mineralized
water daily, and knife use / safety & food texture techniques.
For more info about Courtney, visit www.cookwell.org
For more info about Don, visit www.gingerbuddah.com & www.californiacustomknives.com
OTHER NOTEWORTHY EVENTS:
Pallet to Palate, a fund raising event for the Food Bank, will be held Monday, Sept. 20 at the Dolphin Bay Resort in Shell Beach. Our farm will be teamed up with Full of Life Flatbread of Los Alamos...they will be making some delicious pizzas using their portable wood burning oven and our veggies and squid from Santa Barbara! We have been participating in this event for the last 3 years, and each year good times have been had by all and plenty of great foods and wines are served from local farmers, chefs and wineries. For more info, go to http://pallettopalate.com/events.htm.
Hope to see you there!
Be sure to check out our "new and improved" web site at www.Rutizfarms.com. You will find many of our recipes and past newsletters archived and a "blog" page where you can see pictures and discussion of current and past events at the farm!
FOR THOSE OF YOU WHO PICK UP YOUR HARVEST BOXES IN THE SLO CITY AREA PICK UP LOCATIONS:
Welcome to our Harvest Box fall program. Your box will be
delivered to your pick up location each Thursday afternoon, available
for pick up after 2 pm. PLEASE BRING BACK YOUR EMPTY CARTON EACH
WEEK AND LEAVE IT AT YOUR PICK UP LOCATION AS YOU GET YOUR NEW BOX OF
PRODUCE.
It is still not too late to sign up for this fall's Harvest Box deliveries for the SLO city area...write me at info@Rutizfarms.com and I'll fill you in on the details.
WHAT'S IN THE BOX THIS WEEK For those of you who enjoyed the roasted corn at the stand last Friday...many of you asked how I cooked it? Soak the ear of corn, husk left on, in a sink of water for 30 minutes or so, then place the unhusked ear on a hot bar-b-que grill and cook for 10 minutes on a side, turning occasionally, until the outer husk is browned ( or blackened ), remove from grill and cut off the tip where the worm may have been and remove the husk...enjoy! The "Sierra Gold" potatoes are great for mashed, steamed, fried or roasting...my favorite is: --scrub the dirt off the skin---no need to peel the potatoes ( the skins have much of the vitamins of the potato) --cut into 1 to 1 1/2 inch cubes --place in a bowl and sprinkle with olive oil and seasonings --place on a cookie sheet or roasting pan, single layer --roast in the oven at 425 degrees for about 35 minutes or until the outsides are crispy and the insides are still moist and soft. When using the potatoes for mashed potatoes...be sure not to overcook the potatoes and mash them first, then add warm milk and butter...that way you won't end up with "glue". For recipe ideas, go to our web site at www.Rutizfarms.com and click on the "recipe" page.
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!
|
|
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
tomatoes--$2 to $3/ pound
cherry tomatoes--$2/ basket
"bi-color" sweet corn 75c each or 3 for $2
"Blue Lake" or "Romano" 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
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, The Montessori School or Pacheco School ..you do not need to respond to our weekly newsletters...you are already on the "list" and pre-paid.
|
RECIPES
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).
|
|
|
|
|
Order Your Harvest Box
This Weeks Harvest Box should Include:Bi-color sweet corntomatoes"Blue Lake" green beans baby broccolizucchini squashessweet onions"Sierra Gold" potatoesa bag of salad greens
See Canyon fruit
PLEASE bring back the empty boxes each week.
|
| 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.com for a map to the farm. Our mailing address is: Rutiz Farms
333 Miller Way
Arroyo Grande, Ca 93420
|
|
