"Sierra Gold" potatoes--$1.50/ pound
"rainbow" colored chard--$2 / bunch
"calvo nero" kale---$2 / bunch
broccoli--$2.50/ pound
Italian "sprouting" baby broccoli--$4 / pound
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
Mandarin oranges--$2.50/ pound
tomatoes--$3 / pound
blueberries--$4/ basket
"Haas" avocados--$1.25  each

 honey: 1 pound--$10 / jar
            honey with comb--$16/ jar
            flavored creamed honey--$10/ jar, raspberry or lemon flavor

        ( all honey products from David's Blue Ribbon Honey, Arroyo Grande)
fresh flowers: $5  to $8 per bunch

                         

RECIPES
for more recipe ideas, go to our web page at www.Rutizfarms.com and click on the "recipe" section

Cole slaw using cabbage, snap peas and carrots

Ingredients Directions

- 2 cups diagonally sliced sugar snap peas (8 oz. of whole peas) - 7 cups thinly slice cabbage 1 bunch carrots, coarsely grated  - 6 tablespoons buttermilk - 1/4 cup sour cream - 2 tablespoons chopped fresh dill (or 2 tsp. dried) - 1 garlic clove, minced - 1/2 tablespoon sugar - 1/2 tablespoon white vinegar - 1 teaspoon salt - 1/4 teaspoon pepper Servings: 6   Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces. If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas, carrots and cabbage together until evenly distributed. In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended. Pour the dressing over the peas and cabbage and stir until well coated. Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours. When thoroughly chilled, the cole slaw is ready to serve.

 

 EASY TIPS FOR PERFECT 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.