Welcome to Rutiz Farms
HAPPENINGS ON THE FARM  The pumpkins are ready for "engraving"...so bring the family out to the farm this Friday, 1 to 6pm, and write your name on a pumpkin. Then come back in October and take home your "personalized" pumpkin for Halloween. You pay for the pumpkin when you take them home in October. The pumpkins are maturing very quickly this year ( maybe because of the cool weather, the plants sense that fall is coming on quickly), so by the end of this week, the pumpkin skin will have matured to the point where you can no longer etch on the skin without the pumpkin going rotten!
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. WHAT'S NEW IN THE BOX THIS WEEK: The "Persian" cucumbers in this week's box are the kind that have a very thin skin...no need to peel, but don't store them for too long in the refrigerator, as they begin to shrivel up after 4 or 5 days.
The "Seckle" pears come from Vintage Organic Farm in the Los Osos Valley. They have a reddish blush skin and have a firm, very sweet inside. The pears are on the small size, great for snacks and putting in school lunch boxes...the kids will love them! See below under "recipes" for instructions to make "kale chips" using the Tuscano kale in this week's box. PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Tree fruit 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 Cirone Farms of See Canyon
"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
What to do with the Tuscano kale??? How about some "kale chips"...
Ingredients:
- kale
- olive oil
- spices to taste: smoked paprika, powdered ginger, chili powder (optional)
- sea salt
- Preheat the oven to 250 F.
- Remove the stems and woody ribbing from the tender leaves.
- Tear the kale into bite-size pieces. Wash and dry.
- Add 1-2Tbsp olive oil to a large bowl.
- Whisk in 1/2 tsp or more of the paprika and ginger. Add a pinch of chili powder (optional).
- Add the Kale leaves to the oil and toss with your hands, coating each leaf, front and back.
- Lay the kale out on a parchment paper-covered cookie sheet.
- Sprinkle with seas salt.
- Wash your hands so you don't rub chili powder into your eyes. Just sayin'.
- Bake in the oven until they are flat and crisp, about 15-20 minutes. (It took about 17 minutes for mine, although the recipe that inspired it online said 33 minutes.)
- Remove with a spatula and let them cool.
- Serve them to someone who will try one and say, "Kale chips?!?" as they bite into one. In about 1 minute, they'll come back for 10 more. You could also grate hard cheese, like Pecorino or Parmigiano-Reggiano over them for a cheesy treat.
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. 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:
broccoli
3 ears of sweet corn
"Blue Lake" green beans
"Persian" cucumbers
sweet onions
"Sierra Gold" potaotes
"Tuscano" kale
"early girl" tomatoes
salad mix
"Seckle" pears
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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