Welcome to Rutiz Farms
HAPPENINGS ON THE FARM . 
Raspberry u-pick this Friday and Saturday...$5/ pound....we are having some problems with a fruit-fly larva being inside some of the raspberries from the u-pick field. Please plan on using the raspberries sooner than later, it seems that the larva become more of a problem if you let the berries sit out for a few days and then eat them. They are "safe" to eat, just not terrible appetizing after they sit around for a while. The field where we are picking the raspberries for sale on the stand table seems to have less of a problem. Either way, use the raspberries soon...oh, the trials and tribulations of trying to farm organically! On a brighter note... free roasted sweet corn for everyone that comes by this Friday, 1 to 6pm. To celebrate the beginnings of a great sweet corn season, Jerry will be bar-b-queing up ears of our tasty bi-color corn...the only requirement to get your free ear of roasted corn is you must take a minute and sit down at our farm stand, relax, and enjoy the tastes of fresh summer corn...no "take home" ears! PUMPKIN ENGRAVING COMING UP NEXT WEEK!
For those of you interested in scribing your name on a growing pumpkin...be sure to come by starting next Friday, August 17. More info in next week's newsletter.
WHAT'S NEW IN THE BOX THIS WEEK:
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. See below in our recipe section for a "zucchini burger" recipe!
This week's tomatoes are from our own farm...both a basket of "Sun Gold" cherry tomatoes and some "Early Girl" red tomatoes.
The Persian cucumbers are from our own farm this week...no bitter skins, no need to peel...just be sure to eat them within a few days. Their thin skins make them especially crunchy, but they don't hold up in the refrigerator as long as a typical "waxed" thick skinned cucumber. 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. Tree Fruit from Huasna Valley Farms and Mike Cirone in See Canyon
Avocados from David Righetti of San Luis Obispo
"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 Arroyo Grande Sunflower "sprouts" from Carl and Ruth...one of our neighbors at the farm.
|
|
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.
Green beans--$2.50/ pound
"Jerry's" strawberries--$3/ basket
raspberries or blackberries--$4/ 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
"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
Basil--$1/ bunch
sunflower sprouts--$3 per 1/4 pound
peaches--$2.50/ pound
cherry tomatoes--$2/ basket
"early girl" type tomatoes--$3/ pound
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
ZUCCCHINI BURGERS 1 lg., or 2 medium, zucchini, sliced in rounds 1 1/4 cup cracker crumbs (20 Saltine crackers or other) 1 1/4 cup cheese, grated 1/4 cup sliced green onion 2 Tbs. parsley (optional) 1 clove garlic, minced 1/2 tsp. salt 1/8 tsp. pepper 2 Tbs. cooking oil Steam zucchini until tender. Mash and mix in cracker crumbs, cheese, onion, garlic,parsley,salt and pepper. Shape into 8 patties. Cook in hot oil 3 minutes on each side until golden brown. Can serve on buns with favorite garnishes. Or, Serve on light rye bread or buns spread with a garlic & butter mixture. Then, toast in broiler. Top with zucchini, slice of jack cheese and a tomato slice. Return to oven until cheese melts
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).
|
|
|
|
|
Order Your Harvest Box
Produce in the Harvest Box this week:
carrots
broccoli
Bi-color Sweet Corn
"Early Girl" tomatoes
"Golden" cherry tomatoes "Blue Lake" green beans
zucchini squash "Persian" cucumbers avocado Yellow peaches from Huasna Valley Farms
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
|
|
