Welcome to Rutiz Farms
NEWS OF THE FARM
Just to show everyone how delicious our cabbage can be...we will be giving out free samples this Friday of Keli's favorite "cabbage/ chicken" soup. Be sure to come by early, so you don't miss out on this delicacy...when the pot is empty, its all gone!
Don't forget to try the Chanterelle Mushrooms, gathered from the hills of See Canyon. They are a treat, only available during the cool, rainy winters...like the winter we are having this year! Cut them into slices and saute with a little butter or olive oil...don't over cook, just cook until they start to release their "liquid" in the fry pan.
Remember...the stand is closed Saturdays until March 2011.
So, how many butternut squashes do you have sitting on your kitchen counter, just waiting for an inspiration? If you are like me, I have a whole basket of squashes calling out to me every evening! A very simple and quick way to prepare the butternut squash: using a vegetable peeler, peel off the outer skin until the color of the squash goes from a cream color to a light orange color, cut the squash in half lengthwise and remove the small seed cavity and any "stringiness", at this point you can roast the two halves in a roasting pan with a little water in the pan ( 350 degrees oven until tender) or cut up the skinned squash into small pieces and pan saute in some olive oil until soft...you can throw in some cut up carrots, cut up Brussel Sprouts, broccoli, fennel bulb and potatoes for a truly unique stir fry dish.
See below under our recipe section for ideas for the fennel bulb...a quick and easy to get that fennel out of your refrigerator...cut up the white bulb portion in slices ( like a onion ) and mix in with other veggies in a roasted vegetable platter.
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".
The cabbage would make for a great Cole Slaw, mix in some of the broccoli ( lightly blanch the broccoli first ) and grate up some of the carrots. See below under "recipes" for instructions on how to make braised cabbage.
Available at our stand:
Heirloom Sonora Whole Wheat Flour from Huasna Valley Farm.
"Locally Grown, Freshly Milled"
The price will be $6.75 for a 21/2 pound bag of freshly milled flour.
Recipes will be available at www.huasnavalleyfarm.com.
Do you have interest in joining the fish CSA with pick ups at our stand each Friday ( weather permitting that the fisherman can get out to catch fish!) ?... "Margie the fish lady is taking sign-ups for the winter season. Call her at 481-5827 or email her at slofreshcatch@hughes.net."
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!
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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
"Sierra Gold" potatoes--$1.50/ pound
sweet peppers--$2.50/ pound
Brussels sprouts---$2.50/ pound
cabbage--75c/ pound
romaine or red leaf lettuce--$1 each
pie pumpkins--75c/ pound
winter squashes---$1/ pound, butternut, kabocha, spaghetti, red kuri, musque de provence
delicata squash--$1.50/ pound
"Tuscano" kale--$1.75/ bunch
"rainbow" colored chard--$1.75/ bunch
broccoli--$2/ pound
cauliflower--$2/ pound for white, $3/ pound for the orange color
carrots--$1.75/ bunch
baby mixed salad greens--$2/ bag of about 1/2 pound fennel bulb--$1 each Italian flat-leaf parsley, mint, cilantro, rosemary, , arugula, -$1/ bunch
Chanterelle Mushrooms--$12/ pound
apples--$1.50/ pound
pomegranates--$1.50 each
kiwis--3 for $1
"Haas" avocados--$1 each
honey: 1 pound--$10, ( all honey products from David's Blue Ribbon Honey, Arroyo Grande)
fresh flowers: $5 to $9 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!
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RECIPES
For more recipe ideas, go to our web site at www.Rutizfarms.com and click on the "recipe" page.
Braised Cabbage adapted from the Victory Garden Cookbook two ways: butter braised and broth braised:
Butter Braised: 4-6 T butter
2-3 t curry powder (optional)
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
S & P to taste Heat 4 T of the butter with curry powder (if using) in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5-6 minutes, stirring occasionally, or until the cabbage is tender. Season with S & P. Add more butter if you like. (Makes 4-5 cups)
Broth Braised Cabbage
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
1/2 Cup chicken, beef or vegetable broth
S & P to taste
2 T butter (optional) Put all ingredients in a covered saucepan, bring to a boil, and cook for 5-6 minutes or until just tender, stirring or tossing occasionally. Or, cook covereed in a preheated 350 degree oven for 20 minutes or longer, until tender. The timing depends on the cabbage variety and the size of the slices. (Makes 4-5 cups)
* substitute wine for broth or butter
Oven Potatoes with Fennel
1 pound Sierra Gold potatoes, cut in 1/2" cubes
1 medium fennel bulb, trimmed and cut in 1" slices
1 medium sweet onion, diced
1 tablespoon fresh parsley, minced finely
2 teaspoons vegetable oil
1/2 teaspoon salt
freshly ground black pepper -- to taste
Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately.
Fennel:
popular as a vegetable in Italy, it can be thinly sliced and eaten plain or as part of a vegetable platter. It is often served with just salt and olive oil as a simple appetizer or salad course. It can be chopped up into salad as celery, and indeed used almost anywhere celery is used. I once saw it added to chili -it was delicious. Fennel is high is vitamins A and E, calcium and potassium. Fennel and ginger make a good digestive tea. (Steep the fresh leaves with a bit of sliced ginger for 5 minutes in boiling water.)
SOME FENNEL IDEAS from The Victory Garden Cookbook
Sprinkle chopped fennel leaves on hot baked oysters or clams.
Add cooked fennel to omelets, quiches, stuffings or sauces.
Add stalks to stocks for their flavor.
Add sliced sauteed fennel to fish chowders.
Cook fennel in your favorite tomato sauce.
Place stalks and leaves on barbeque coals as they do in France. The fennel scent permeates the grilled food.
Slice steamed or blanched fennel, cover with a vinaigrette and serve chilled.
Chop raw fennel and add to tuna fish sandwiches.
Slice fennel thin and layer with raw potatoes, cream and cheese to make a potato au gratin.
Buttermilk Pancakes These pancakes are simply amazing. Grab some buttermilk from the store and throw together a batch for what many people claim to be the best pancakes they have ever tasted. Makes about 1 dozen pancakes (3 to 4 servings). 2 cups Sonora whole wheat flour from Huasna Valley Farm 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 2 tablespoons sugar 2 1/3 cups buttermilk 2 eggs (local, farm-fresh, free-range eggs are best!) 3 tablespoons of your favorite vegetable oil (butter works, we use melted coconut oil) 1. Mix together dry ingredients in medium bowl. In another bowl whisk together eggs, buttermilk and melted butter or oil. Pour liquid ingredients into dry ingredients and stir until incorporated (don't stir more than necessary). Cook on medium heat skillet about 1/3 cup at a time for each pancake. Cook for about 3 minutes until bubbles form on top of the pancakes and then flip. Cook for another 30 seconds to one minute and serve.
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
Produce in the Harvest Box this week:
"rainbow" colored carrots
Broccoli
fennel bulb
Potatoes
Brussels Sprouts
cabbage
butternut Squash
avocados
kiwis from Mallard Lake Ranch of Nipomo
See Canyon apples
PLEASE bring back the empty boxes each week.
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| Stand Hours
Tuesdays and Fridays.. 1 to 5 pm
Saturdays...closed until March 2011
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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