Welcome to Rutiz Farms
HAPPENINGS ON THE FARM  Coming up this Saturday afternoon, Oct. 8, at 3pm, 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 many of our veggies, ( sauteed on the spot by Jerry ) and seasonal fish caught by our fishermen ( from SLO Fresh Catch ) plus wine from Pali Wine Company of Lompoc and fresh bread from The Eclair Bakery in Arroyo Grande.
Captain Mark Tognazzini, of SLO Fresh Catch, will be cooking up the fish at our farm (swordfish and "Opah"), provide free fish sampling and talk about our local commercial fishing industry. He will also answer all your questions about cooking fish. This event will take place at 3pm (after the regular Saturday stand hours ). The complimentary veggies, fish and wine will be served in small "tapas" style portions. If you know you are coming, please RSVP to info@Rutizfarms.com and let tell us how many people are with your group...that way we will have a estimate of the turnout...if you decide to come at the last minute, that will be fine also..we'll have plenty of food and wine to pass around. Be sure save the date and time..it should fun.
The pumpkin field is filled with orange pumpkins looking for good homes. Come out to the farm and select a pumpkin or two for your Halloween decorations. We have large, medium and small sizes, ranging in price from $1 to $10 each. The Jack-O- Lantern size pumpkins are 40c/ pound. You may choose from the pumpkins already harvested and located at the stand or you may go out to the field and find your very own "great pumpkin".
For those of you who have "engraved pumpkins" in the pumpkin field, you can go out and retrieve your pumpkins. Sorry to say, the strawberry and raspberries are finished for the season...maybe a few blackberries will still be available at the stand if the weather cooperates.
NEW PRODUCT AT THE STAND:
We are proud to offer almond brittle, freshly made each week by Paso Almonds of San Luis Obispo. They use only the finest ingredients in their brittle...once you have a bite, you'll have a hard time keeping any left for later! The 5oz. bags will sell for $4 and the 1 pound bags sell for $11. Look for some free samples at the stand this Friday.
WHAT'S IN THE BOX THIS WEEK:
This week's Anjou pears are from Vintage Organic Farm in San Luis Obispo. The are ready to eat now and come in both red and green skin varieties.
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.
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.
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.
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 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:
Jicama
broccoli
white cauliflower
carrots
"Sierra Gold" potatoes
3 ears sweet corn
green beans
zucchini squashes
"Tuscano" kale
red and green "Anjou" pears
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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