Rutiz Family Farms
Newsletter
     Welcome to Rutiz Farms
HAPPENINGS ON THE FARM  . Stand

 

This Friday, June 22, we are welcoming to our farm Ruth Madocks, owner of Ruth's Herbal Remedies. She will be sharing samples of her, Tomatillo Salsa, Italian Marinera sauce and her dad's famous marmalade. In addition, Ruth will showcase her product line of facial crèmes, aromatherapy roll-ons, sprays, salves, herbal tinctures, bath salts, soy candles, & lip balms. Ruth makes her products "handcrafted in small batches with loving care"using all organic ingredients.

If you are so inclined, she will have her creations available for sale on her table. You can visit her web site at www.ruthsherbalremedies.com for more info on Ruth and her other products. Be sure to stop in and say hello, 1 to 5:30 pm, this Friday.

Are you looking for something fun to do this coming Sunday...and in so doing you will be supporting a worthwhile agricultural education organization?  This Sunday, June 24, we will be participating in the " Bounty in the Field--Pallet to Palate" event , 1 to 5pm at the Turri Ranch (near Los Osos).  The cost is $40 per person ( bring your own wine glass ).   

Funds raised from this event will be used to support agriculture and food awareness among young people through the organization of  "I Love Farmers...They Feed My Soul". 

Our farm is paired up with Cafe Roma and Big Sky Cafe...we will be providing our veggies and the chefs will be providing their talent to prepare  tasty dishes.  Plenty of food and wine    ( from many other farmers and restaurants and wineries ) will await you at this event.  Go to their web site at

 

 www.pallettopalate.com for more info and to buy tickets.

 

We will continue to have our strawberry field open for u-pick on Fridays, Saturdays and Tuesdays during regular stand hours.  The price for the u-pick berries is $2.50/ pound  ( one pound is about one small green pint basket...our already picked price at the stand is $3/ basket ).  Bring the family out for a fun time picking our delicious strawberries. Bring your own containers or use our baskets to pick into.  

 

 

 

 

 WHAT'S  IN THE BOX THIS WEEK

  This week's potatoes are Yellow Russian Banana Fingerlings.   The best thing about fingerlings is that you can cook them whole and still have bite size portions.  See below under our "recipe section" for a easy way to cook up some roasted potatoes. 

This week's kale would make some tasty kale chips...These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.  See below in our recipe section for instructions.
      PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES: 

Kelli ( aka Sweet Pea) has her tasty baked cookies and cakes at the stand each Friday ...(you can reach her direct at Sweetpeabakeryag.blogspot.com).
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew. 

Mandarin oranges from Bob Polito of Valley Center, San Diego County.
Avocados from David Righetti of San Luis Obispo

Blueberries from Gary Teixeria of Santa Maria 

"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 from Nipomo  

Sunflower "sprouts" from Carl and Ruth...one of our neighbors at the farm.
 

 

 
Available at the Standstrawberry
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.
"Jerry's" strawberries--$3/ basket or $30/ flat 
"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
"Persian" cucumbers--$2/ pound
beets--$2/ bunch, red or orange
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, mint, cilantro, rosemary,  arugula, -$1/ bunch
sunflower sprouts--$3 per 1/4 pound
Mandarin oranges--$2.50/ pound
apricots--$3/ pound
Valencia oranges--$1/ pound
Blueberries--$4/ basket
 avocados--$1  each
 honey: 1 pound--$10 / jar          
        ( all honey products from David's Blue Ribbon Honey, Arroyo Grande)
eggs from our "free range" happy chickens--$5/ dozen
fresh flower bouquets---$5 to $9 / bunch
                         

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!

  
RECIPES


ROASTED FINGERLING POTATOES WITH FRESH HERBS

Ingredients

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

 

KALE CHIPS 

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

 

 

 

 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).

 

Week of June 22, 2012


In This Issue
Available at the Stand
Harvest Box Info
Recipes

Order Your Harvest Box  
     Click Here 
Harvest Box  
Produce in the Harvest Box this week:

a bag of "Bloomsdale" spinach

carrots

broccoli or cauliflower

a bag of salad mix

"Tuscano" kale

"fingerling" potatoes

onions

  2 Haas avocados

2 baskets of our strawberries


  PLEASE bring back the empty boxes each week.
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


 
Join Our Mailing List
Thank you for choosing to support our farm and local, pesticide free, sustainable agriculture.

Jerry Rutiz
Rutiz Family Farms