Welcome to Rutiz Farms
HAPPENINGS ON THE FARM Kelli from Sweet Pea Bakery will be at the stand on Friday with a variety of cookies for sale. She will be selling a cookie variety pack for those who would like a taste of all this week's cookies.
Our raspberry and strawberry fields are about finished for this season...so if we have any at all, it will only be a few flats set out at the beginning of each stand day. We do have a blackberry field that will hopefully be ripening up in the next few weeks...if the sun keeps shining!
For those of you who have "engraved pumpkins" in the pumpkin field, you can go out and retrieve your pumpkins starting this Friday. They still may have a little green left on their skins, but they will continue to "orange up" even after you cut them and take them home.
Our farm will be participating in the "Savor the Central Coast" event that takes place on October 1st and 2nd at the Santa Margarita Ranch. We will have a table set up in the "farmer tent". Go to their website at SavorCentralCoast.com for more info.
 Coming up on Saturday afternoon, Oct. 8, you're invited to celebrate the harvest from the fields, the sea, and the vineyard at Rutiz Family Farm. There will be free sampling of fall produce and seasonal fish caught by our fishermen ( from SLO Fresh Catch ) plus wine from Pali Wine Company of Lompoc. This event will take place at 3pm ( after the regular Saturday stand hours ). Be sure save the date...it should be a good time....more info in next week's newsletter.
WHAT'S IN THE BOX THIS WEEK:
The artichokes in this week's box come from Vintage Organic Farm in San Luis Obispo. They are huge and beautiful!. Be sure to steam them for 30 to 40 minutes until the outer leaves pull off very easily...then they are cooked enough...The one complaint that we hear about the artichokes is " they were tough"! This week's artichokes are harvested from nice young plants and are not overmature and should be tender and delicious when cooked correctly.
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. An easy way to roast your corn on the bar-b-que..,keep the corn in the husk, soak in water for a few minutes to moisten the husk, put the whole corn on the bar-b-que grill for 10 minutes on each side or until the outer husk is crispy brown...put the ears into a paper sack or sealed container for a few minutes to let them steam and cool down.
This week's apples come from Mike Cirone"s orchards in See Canyon. They are Gala apples, smaller size, sweet and crunchy...just the right size for school lunch boxes!
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Tree fruit from Cirone Farms of See Canyon and Vintage Organics of San Luis Obispo. 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.
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
vine ripened tomatoes--$2.50/ pound sweet corn--75c each or 3 for $2 blue lake green beans--$2/ 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 green or 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
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 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
Please go to our web site at Rutizfarms.com for a listing of recipes for many of the veggies grown on our farm.
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:
artichokes
salad mix
orange or green cauliflower
tomatoes
3 ears sweet corn
green beans
zucchini squashes
fennel bulb
"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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