Welcome to Rutiz Farms
NEWS OF THE FARM
COOKING DEMO COMING TO THE STAND THIS FRIDAY
Amelia Saltsman, the author of the cookbook "The Santa Monica Farmer's Market Cookbook" will be giving a cooking demonstration using some of our winter veggies to make quick and easy dishes right in front of your eyes! She will be doing continuous demonstrations using our Brussels sprout, fennel bulbs, Swiss chard and butternut and delicata squashes between 1 and 3:30 pm this Friday, Jan. 28, at our farm stand. Free samples of her creations will be given out during the afternoon. Don't miss this opportunity to see and talk with Amelia, widely considered a leading advocate and authority in cooking with fresh and seasonal ingredients. She will also have copies of her cookbook available to purchase...and I bet she would be happy to sign a copy for you!
WE ARE NOW GENERATING ELECTRICITY AT THE FARM Rutiz Farms is not only harvesting veggies and fruits at the farm, but starting this week, we are harvesting the sun's energy!
We just finished hooking up 22 large solar electric panels that are located on top of the shed behind the produce stand. Our "solar system" should produce over 5 kilowatts of electricity, helping to alleviate the need for PG&E to build more power plants. Jerry would be happy to show you the system and explain how it works.
The San Luis Obispo Botanical Gardens will be hosting a fund raising dinner on Sunday, January 30. Amelia Saltsman will be the guest of honor, along with several farmers and agriculturalists from our local area being on hand to tell our stories ( Jerry will be there ). I've attended this dinner for the last couple of years, and it is a good time and raises funds for the worthwhile projects at the Botanical Gardens. For more info go to http://www.slobg.org/Events_And_Activities.htm#AHDInfo. and scroll down the page to see info on the event.
Remember...the stand is closed Saturdays until March 2011.
We do not offer the SLO city deliveries during the winter months.
The SLO deliveries will start again in mid March of 2010.
IN THE HARVEST BOX THIS WEEK
Be sure to pay attention to Amelia Saltsman's cooking demonstrations using this week's fennel bulb, Brussels sprouts, and butternut squash...then you will know some quick and tasty ways to prepare them.
The first of the season sugar snap peas...they are sweet and crunchy, and remember..just remove the stem end and eat the whole pod, don't try to "shell" these peas..not much inside and the outside pod is the best part!
The French "breakfast" radishes have roots that are bicolored...white and red! They have a milder flavor than most radishes...that can have a bite to them.
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".
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
snap peas--$4/ pound "Sierra Gold" potatoes--$1.50/ pound
Brussels sprouts---$3.00/ pound
cabbage--75c/ pound
pie pumpkins--75c/ pound
winter squashes---$1/ pound, butternut, kabocha, spaghetti, red kuri,
delicata squash--$1.50/ pound
"Tuscano" kale--$2 / bunch
"rainbow" colored chard--$2 / bunch
broccoli--$2/ pound
Italian "sprouting" baby broccoli--$4 / pound
radishes--$1 / bunch
artichokes--50c to $1.50 each
cauliflower--$2/ pound for white, $3/ pound for the orange color
carrots--$2 / bunch
baby mixed salad greens--$2/ bag of about 1/2 pound
baby spinach--$2/ bag of about 1/2 pound
fennel bulb--$1 each Italian flat-leaf parsley, cilantro, rosemary, arugula, -$1/ bunch
sunflower sprouts--$3 / 1/4 pound
Chanterelle Mushrooms--$12/ pound
apples--$1.50/ pound
Mandarin oranges--$2.50/ pound
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. 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:
sugar snap peas
carrots
salad mix
fennel bulb
Brussels Sprout
potatoes
French "breakfast" radish
butternut Squash
avocados
See Canyon Mandarin oranges
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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