Welcome to Rutiz Farms
NEWS OF THE FARM
WE ARE NOW GENERATING ELECTRICITY AT THE FARM 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.
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.
The asparagus are starting to sprout...they are very tender and sweet flavored, and we should see more supplies at the stand as the weeks go on.
WHAT'S IN THE BOX THIS WEEK
Here's a quick and easy way to prepare this week's chard:
wash off the leaves and cut them in 1 inch wide ribbons
when you get to the ribs of the leaves, cut them into 1/2 inch pieces, heat some olive oil in a skillet and add the chard, season with a little sea salt and garlic powder, cook until the leaves are "wilted" and the stem portion are soft. If you want to make a saute using the chard, broccoli and snap peas, add the broccoli and the snap peas first ( before the chard) as they take a bit longer to cook.
As many of you know, we travel down to the Santa Monica Farmer's Market every Wednesday. In being down there, I am able to meet other farmers from all over the state... selling all kinds of fruits and vegetables that I may not have growing on our farm. My latest find are " outside" grown tomatoes from Debbie Chamberlain of the Salton Sea ( near Palm Springs). Not being "greenhouse" grown, these tomatoes are pesticide free ( except for a little sulfur dust, which is approved for use on organic farms) and are picked fully vine ripe, having a great tomato flavor...just like a summer grown tomato from your garden! We should have these tomatoes available at our stand for the next month or two.
The snap peas
are the edible pod type, you can eat the whole pea...just remove the stem and the small "string" that runs along one edge. They are great raw in salads, with dips or snacks in the kids lunches ( include some of the colorful carrots and baby radishes ) or in a saute or stir fry.
The baby artichokes are a great treat that are easy to prepare: wash off the artichoke, remove the outer 2 or 3 set of dark green leaves until the remaining leaves are a lighter shade of green or cream color. Using a sharp knife, cut off the top 1 inch or so of the top of the artichoke, then remove the outer skin from the stem( yes, the inside of the stems are very delicious). Cut the artichoke in half lengthwise, steam 10 to 15 minutes until slightly soft, remove from the steamer, coat with olive oil and garlic powder. Grill on the bar-b-que or under the broiler oven for 5 to 10 minutes on each side until brown and crispy ( or put them under a broiler). You now have a "healthy" fried artichoke heart!
The delicata squash in this week's box are one of my favorite of the winter squashes. An easy way to prepare them: wash off the outer skin, cut into 1/2 inch thick rings, scoop out the inside seed cavity and discard the seeds, cover in olive oil and place in a roasting pan for 20 minutes or so in a 400 degree oven until the the "rings" are crispy on the outside, turning once, ( the kids will think they are onion rings). Once they are cooked, the outer skin is edible...no need to peel!
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, 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
Tomatoes from the Salton Sea--$3/ 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:
"Salton Sea" tomatoes
baby broccoli
3 heads of baby lettuces
"rainbow" colored chard
small artichokes
sugar snap peas
Delicata Squash
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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