Welcome to Rutiz Farms
THE PUMPKINS ARE READY!
Our pumpkin field will be open for u-pick this Friday and every Tuesday, Friday and Saturday until Halloween. For those of you who "etched" on a pumpkins last August, it is now time to go back out and find your personalized pumpkin. For everyone else, we have plenty of pumpkins to choose from...big to mini sizes and everything in between.
The jack-o-latern pumpkins are 40c per pound, while the pie pumpkins are 75c per pound and the small "baby bear" pumpkins are $1 each.
In addition, we should have all the "winter" type edible squashes on the table this Friday...spaghetti, kabocha, delicata, red kuri, and butternut squashes.
WHAT'S NEW IN THE BOX THIS WEEK
We are again offering jicama in the boxes this week.
The root's exterior is yellow and papery (which you want to peel off using a vegetable peeler or a pairing knife), while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.
Jícama is high in carbohydrates in the form of dietary fiber.
Jícama should be stored dry, between 53°F and 60°F, colder temperatures will damage the root. A fresh root stored at an appropriate temperature will keep for a month or two.
The "Persian" cucumbers are great sliced up in salads or cut into spears and used on a relish tray. The great thing about these cucumbers is the skin is very thin and not at all bitter tasting...so no need to peel!
The celery is young and tender, darker green and sweeter than typical store bought celery!
We are trimming and removing the husk from the sweet corn...this enables us to make sure you don't get a ear that might be half eaten by a corn ear worm...they still taste great. If you want to bar-b-que the ears, just put a little oil on the ear and wrap them in foil and throw on the bar-b-que for a few minutes on each side...delicious!
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.
See below under our "recipe" section for an easy way to make up a delicious zucchini bread or zucchini fritters with all those squash you have been getting every week.
We will now be carrying at our stand
Heirloom Sonora Whole Wheat Flour from Huasna Valley Farm. "Locally Grown, Freshly Milled" "Sonora" is an heirloom wheat with exceptional flavor, and when freshly milled into whole-wheat flour it is perfect for pancakes, waffles, muffins, breads (especially flatbreads), pizza and even cakes and cookies. At Huasna Valley Farm wheat is grown dry-farm style with utmost respect to the environment. Fertility is provided by long crop rotations with cow-grazed cover crops and occasional applications of compost and mined rock minerals. No herbicides, pesticides, fungicides or synthetic fertilizers are ever used. The price will be $6.75 for a 21/2 pound bag of freshly milled flour.
Recipes will be available at www.huasnavalleyfarm.com.
Margie ( the fish lady ) is still taking new members for her fish CSA . Her contact is slofreshcatch@hughes.net or call her at 805-481-5827.
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:
PLEASE BRING BACK YOUR EMPTY CARTON EACH WEEK AND LEAVE IT AT YOUR PICK UP LOCATION AS YOU GET YOUR NEW BOX OF PRODUCE.
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
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
"Sierra Gold" potatoes--$1.50/ pound
sweet onions--$1.50/ pound
jicama--$2/ pound
rhubarb--$3/ pound
carrots--$1.75/ bunch
beets--$1.75/ bunch
leeks--$1.75/ bunch 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
apples--$1.50/ pound
peaches--$2/ pound
"Haas" avocados--$1 to $1.25 each
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
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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.
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RECIPES
For recipe ideas, go to our web site at www.Rutizfarms.com and click on the "recipe" page.
Ingredients
- 1 pound (about 2 medium) zucchini
- 1 teaspoon salt
- 1 tablespoon freshly grated lemon zest (1 lemon) plus
- 1 lemon, cut into 8 wedges (optional)
- 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
- 1 medium onion or clove garlic, peeled and minced
- 1/4 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 2 to 4 tablespoons olive oil
Directions
- Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, onion or garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
- Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
- Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
ZUCCHINI BREAD
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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:"Persian" cucumbers Jicama broccoli or cauliflower celery "Blue Lake" green beans
carrots
a basket of cherry tomatoes
bi-color sweet cornzucchini squashes
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.com for a map to the farm. Our mailing address is: Rutiz Farms
333 Miller Way
Arroyo Grande, Ca 93420
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