Welcome to Rutiz Farms
HAPPENINGS ON THE FARM
Beginning this coming Tuesday,
Nov. 8, our stand will be closing at 5pm ( instead of 6pm). This is due to the time change and thus the earlier darkness. This time change will also effect the hours for our Friday stand.
So, our "winter" hours will be :
Tuesday and Friday...1 to 5pm
We will continue to be open on Saturdays...10am to 3pm , until mid November...then we decide whether to close or stay open for Saturdays during the winter.
WHAT'S IN THE BOX THIS WEEK:
See below under "recipes" for a tasty way to prepare the Cavolo Nero Kale.
The Mutsu apple, grown by Huasna Valley Farms, is a greenish yellow to golden yellow colored large apple, which is a cross between a Golden Delicious and an Indo apple. Its greenish yellow skin can have a tint of orange to it at times. It has a creamy white, firm flesh that has a sweet spicy flavor. It is an excellent snacking apple and is also good for baking, salads and sauces. It is also known as a Crispin apple. See below under our "recipes" for a simple baked apple recipe.
The spaghetti squash are easy to prepare and a fun dish for the kids...they may think it's spaghetti!...see below under "recipes" for a delicious and easily made dish.
The French "breakfast" radish are a mild ( not too spicy) radish, great for eating raw or added to a salad.
The lipstick peppers are very sweet...great chopped up and added to a salad or into your favorite stir fry. You can roast them whole on the bar-b-que and then put them in a small paper sack to 'steam" for a few minutes ( it makes it easier to peel the skins off). 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 Huasna Valley Farms 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. 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.
Celery--$1 each
Lipstick sweet peppers--$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
sunflower sprouts--$3 per 1/4 pound
apples--$1.50/ pound, from Cirone Farms of See Canyon
"Haas" avocados--$1 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 $7 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.
CAVOLO NERO KALE RECIPE (Remember this isn't a recipe "set in stone". Play around with a different combination of ingredients. Just cut the central stalk out to save time!) - 1 bunch of Cavolo Nero or black kale..remove the center rib from each leaf ( by doing this, you will reduce the cooking time)
- a good splash of olive oil plus extra
- 1 pinch of dried chili flakes
- 2 cloves of finely chopped garlic
- a few anchovies
- 1 cup of water (optional)
- salt and pepper to taste
- Place the Cavolo Nero leaves in a pot of boiling water. Cook for 5 minutes and drain. Squeeze out all the excess water.
- In a non stick or cast iron pan heat up some virgin olive oil, turn the heat to medium and add the garlic, chili flakes and anchovies.
- Give everything a good stir and let it cook for a few minutes.
- Add the "just blanched" Cavolo Nero leaves and stir everything again.
- Cook for a further 5 minutes *if you keep the central stalk you may need to add some water or chicken stock here to further braise the leaves-depending on their "toughness"*
- Cook until tender and glossy
- Season with salt and pepper and serve immediately.
Spaghetti Squash Recipe
Ingredients:
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Baked Mutsu Apples -
Substitute your own spices, sweetener, fruit, and nuts, if desired.
Ingredients - (Per serving, although Mutsu can be very large, easily serving two.)
1 Mutsu apple, washed and cored
½ teaspoon cinnamon
¼ cup brown sugar, packed (this can be omitted if you prefer less sweetness)
2 tablespoons raisins
2 tablespoons shelled walnuts, coarsely broken
Method
Center apple in a microwavable serving bowl that is large enough to accommodate the expansion of it once it is cut open. Microwave on high power* for 3-4 minutes or until apple yields when pushed down gently with a spoon. Remove bowl from microwave and cut apple into quarters, letting them fall away from the center. Sprinkle evenly with cinnamon. Return to microwave for another 30 seconds. Remove again, distributing brown sugar on and around apple. Toss raisins and walnuts in center of apple. Return to microwave for another 2 minutes or until brown sugar is melted and apple is soft. Remove carefully from microwave (will be very hot) and serve immediately. Continue to use caution; hot sugar can burn the mouth.
* Microwave power and cooking duration vary among brands and models.
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:
French "breakfast" radish
sweet "lipstick" peppers
onions
carrots
"Sierra Gold" potatoes
salad mix
Cavolo Nero kale
green beans
spaghetti squash
"Mutsu" 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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