Welcome to Rutiz Farms
HAPPENINGS ON THE FARM
All of us here at Rutiz Farms would like to wish you and your family a happy holiday season and best of health and happiness for the coming year. We thank you for supporting our farm this past year, and thus providing jobs to over 10 local families with either full or part time work. The stand will be open our regular "winter hours" throughout this holiday period...Tuesdays and Fridays, 1 to 5pm, closed on Saturdays.
Time to get gifts for the holidays for your family and friends...how about giving locally grown and produced products that we have at our stand. By giving local products as gifts, you are supporting your community; getting fresh and tasty products, knowing where they came from. You can put together your own "personalized" gift basket using individual items available at our stand.
Starting with:
...a gift certificate for our farm, in any amount you wish, that could be used for future purchases at the stand or for Harvest Boxes
...add a handmade produce bag by Kerrily Carmichael, (available starting this Friday-see Facebook for a picture)
...a bag of almond brittle from Paso Almonds
...a jar of honey from David's Blue Ribbon Honey
...a jar of apple butter from Suzanne Delinger
...from Ruth's Herbal Products
Italian Marinera Sauce 1 pt for $14 Mexican Tomatillo Salsa 1/2 pt for $10 Healing Savvy Salve: Lemongrass OR Lavender Blend $14 Sweet Sleep OR Muscle Soothing Therapeutic Bath Salts $14 Air Freshener: Sage OR Lavender Blend $12 ...a gift certificate for a month of the fish deliveries at the stand or a can of local albacore tuna by SLO Fresh Catch
This Friday, we will have the items listed above set out on a "gift table", so you can put together your own gift packages. Think "outside the box" but think "Made in America" and think "Buy Local"!
"Sweet Pea" ( our favorite baker of tasty treats ) will be at the stand this Friday with an assortment of biscotti, cookies, cakes and macaroons.
WHAT'S IN THE BOX THIS WEEK
The Delicata squash is delicious roasted in the oven. Cut the squash in half lengthwise, remove the seeds, then roast in the oven at 350 degrees for about 30 minutes until soft. The skin is thin and becomes edible when cooked. Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings!
Use the fennel bulb, carrots, potatoes, orange cauliflower, and baby broccoli to make a delicious roasted vegetable dish for the holidays...see our recipe below for tips...be sure to start first with the potatoes and carrots ( because they need more cooking time ), then add the cauliflower and fennel bulb and lastly the baby broccoli.
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 Polito Family Farms of San Diego County
Kiwis from Mallard Lake Farms of Nipomo Blueberries from Gary Teixeria of Santa Maria 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
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.
Brussels Sprout---$2.50/ pound
Celery root--$1.50 each
Lipstick sweet peppers--$2.50/ pound "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
Mandarin oranges--$2.50/ pound
Valencia oranges--$1/ pound
Kiwis--3 for $1
"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 $9 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:
fennel bulb
Italian Sprouting Baby Broccoli
orange "Cheddar" cauliflower
potatoes
carrots
salad mix
Delicata squash
avocados
kiwis or Mandarin Oranges
PLEASE bring back the empty boxes each week. |
| Stand Hours
Tuesdays and Fridays.. 1 to 5 pm
Saturdays..closed for the winter, reopen in April
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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