Welcome to Rutiz Farms
Have any of you wondered about our farming practices during all these years that you have trusted us to provide food for your family? " At Rutiz Farms, our goal is to provide fresh produce of the highest quality while using sustainable farming practices, which includes only organic fertilizers, no pesticide use, and legume green manure cover cropping. We seek out and grow varieties with premium flavor."
HAPPENINGS ON THE FARM  a spicy, tangy treat, made with apples from the local See Canyon apple orchards. It will go well as a delicious spread on warm toast or as an alternative condiment to mint jelly, with Lamb or Pork roasts.
She will be providing taste samples for Rutiz Farms customers this Friday, October 14th. Jars will be available for purchase...if you are so inclined. Remember, it will also make a lovely holiday gift.
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.
WHAT'S IN THE BOX THIS WEEK:
The first of this season's celery will be included in this week's box. It's a little on the small side...but it is sweet and tender, with a dark green color. Use the top leaves as flavoring in soups and cut up the stalks and add to your salad or put a little cream cheese or peanut butter on the stalks for a lunchbox favorite.
This week's beets would be delicious added to some blanched green beans. Roast the beets first in an oven at 450 degrees F . Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. Blanch the green beans until slightly soft...but still have some crunch to them .
Here's a quick and easy way to prepare this week's chard:
wash off the leaves and cut them in 1 inch wide ribbons
when you get to the ribs of the leaves, cut them into 1/2 inch pieces, heat some olive oil in a skillet and add the chard, season with a little sea salt and garlic powder , cook until the leaves are "wilted" and the stem portion are soft. Add a little balsamic vinegar to the chard near the end of cooking if you wish.
The "Sierra Gold" potatoes are great for mashed, steamed, fried or roasting...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)
--cut into 1 to 1 1/2 inch cubes
--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 outsides are crispy and the insides are still moist and soft.
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:
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
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 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:
"rainbow" colored carrots
"Sierra Gold" potatoes
beets
salad mix
celery
green beans
zucchini squashes
"multi-colored" Swiss chard
avocados
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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