Welcome to Rutiz Farms
HAPPENINGS ON THE FARM  To celebrate the beginning of our sweet corn season, we will be roasting up ears of corn on the bar-b-que at the stand this Friday, August 12, between 1 and 5pm.
And to show our appreciation to all of our customers, we will be giving everyone a free ear of roasted corn...only one catch..you must take a few minutes out of your busy day and enjoy eating the corn at our farm...no take homes! But there will be plenty of uncooked corn for sale so you can take some home and roast yourself!
RASPBERRY U-PICK THIS FRIDAY AT THE FARM STAND..1 TO 6PM The price for the u-pick raspberries will be $5 per pound...that works out to be about $2 for a basket. We may have the u-pick available on Saturday and Tuesday...if the supply lasts. SOMETHING TO LOOK FORWARD TO: Coming next Friday, August 19, Full of Life Flatbread Pizza will be out at the farm with their wood burning pizza oven...cooking up pizzas. Interested in making pickles?...we now have pickling cucumbers for sale at the stand. We now have a reliable supply of fresh chicken eggs...from local "backyard" happy chickens. WHAT'S NEW IN THE BOX THIS WEEK: A simple and delicious way to prepare the zucchini squash..cut the squash lengthwise into stripes about 1/4 inch thick, cover with a little olive oil and seasonings, put them on a hot bar-b-q grill or under a broiler for 5 to 10 minutes on each side until brown and crispy. PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Peaches from Huasna Valley Farms and Cirone Farms of See Canyon. Ciders and Juices "flash pasteurized" from Chadmark Farms of Paso Robles....pesticide free!.. "Artisan" breads from the Eclair Bakery of The Village of Arroyo Grande...every Friday and Saturday.
Sonora Whole Wheat Flour from Huasna Valley Farm..."Locally Grown, Freshly Milled"...not available for the time being due to their flour mill broke down!
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
Fish CSA with pick ups at our stand each Friday..call Margie at 481-5827 or email her at slofreshcatch@gmail.com
David's Blue Ribbon Honey...regular honey, honey with comb and lemon and raspberry flavored creamed honey. Avocados from Dave Righetti of San Luis Obispo. Sunflower "sprouts" from Carl and Ruth...one of our neighbors at the farm.
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
cucumbers--$2/ pound
golden cherry tomatoes--$2/ basket
"early girl" tomatoes--$3/ pound sweet corn--75c each or 3 for $2 blue lake green beans--$2.50/ pound strawberries--$3/ basket raspberries and blackberries--$3.50/ basket "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
cauliflower--$2/ pound for white, $3/ pound for the orange color
carrots--$2 / bunch
beets--$2/ bunch, red, orange or pink colored
leeks--$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
basil--$1/ bunch
sunflower sprouts--$3 per 1/4 pound
peaches--$2.50/ pound, from Cirone Farms of See Canyon
apples--$1.50/ pound, from Chadmark Farms of Paso Robles
"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
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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 $15 / 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
ZUCCCHINI BURGERS
1 lg., or 2 medium, zucchini, sliced in rounds
1 1/4 cup cracker crumbs (20 Saltine crackers or other)
1 1/4 cup cheese, grated
1/4 cup sliced green onion
2 Tbs. parsley (optional)
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 Tbs. cooking oil
Steam zucchini until tender. Mash and mix in cracker crumbs, cheese, onion, garlic,parsley,salt and pepper. Shape into 8 patties. Cook in hot oil 3 minutes on each side until golden brown.
Can serve on buns with favorite garnishes.
Or,
Serve on light rye bread or buns spread with a garlic & butter mixture. Then, toast in broiler. Top with zucchini, slice of jack cheese and a tomato slice. Return to oven until cheese melts.
Raspberry and peach crisp Ingredients- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
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Order Your Harvest Box
Produce in the Harvest Box this week:
a head of cauliflower
3 ears of sweet corn
"Blue Lake" green beans
cucumbers
a basket of "sungold" cherry tomatoes
zucchini squash
'Sierra Gold" potatoes
"early girl" tomatoes
salad mix
a basket of raspberries
PLEASE bring back the empty boxes each week. |
| 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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