Welcome to Rutiz Farms
HAPPENINGS ON THE FARM
WHAT'S NEW IN THE BOX THIS WEEK: We are offering jicama in the boxes this week.
The root's exterior is yellow and papery (which you want to peel off using a vegetable peeler or a pairing knife), while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.
Jícama is high in carbohydrates in the form of dietary fiber.
Jícama should be stored dry, between 53°F and 60°F, colder temperatures will damage the root. A fresh root stored at an appropriate temperature will keep for a month or two.
The fennel bulb is delicious grated up raw and added to a salad or cut up the white bulb portion and saute with other veggies...as you would a onion. The fennel is also great quarter up and roasted with the potatoes and carrots.
The "fingerling" potatoes are great for steaming or roasting whole...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)
--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 insides are soft.
THINGS TO LOOK FOWARD TO IN THE COMING WEEKS
Our farm will be participating in the "Savor the Central Coast" event that takes place on the first weekend in October at the Santa Margarita Ranch. I will give you more details of how we will be involved in future newsletters, but it should be a fun time for all...go to their website at SavorCentralCoast.com for more info.
Deliveries of our Harvest Boxes for the SLO city area this fall
Deliveries start this Thursday, Sept. 15. As of this moment, we will be using the following locations as pick up spots:
The Equilibrium Fitness Center
The UMCC School
The Montessori School
Pacheco School
Bishops Peak School
Thank you to those of you who have signed up for this Fall. Your Box should be available for pick up after 2pm each Thursday afternoon at your pick up location. If you pick up your box in SLO, you do not need to respond back each week to reserve your box...you have already pre-paid for the boxes.
If you come to our stand in Arroyo Grande to pick up your box, please disregard the above info pertaining to the SLO city deliveries.
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
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:
baby broocil
Jicama
3 ears of sweet corn
"Blue Lake" green beans
carrots
"spring" onions
"fingerling" potaotes
fennel bulb
salad mix
"See Canyon" apples
PLEASE bring back the empty boxes each week.
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| 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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