Welcome to Rutiz Farms
HAPPENINGS ON THE FARM . 
Grass Fed Beef comes to the farm this Friday. Alan Johansing ( our "grass fed" beef rancher from San Miguel ) will be back at our stand this Friday (Sept. 7 )with more of his beef. Alan will be there to answer any of your questions about his families' ranching practices and tips on how to cook and prepare grass fed beef. He will have several different "CSA" combinations of beef cuts available for you to choose from. The prices range from $55 to $130 per bag...depending on the cuts included. If you are interested in getting a bag this Friday ( or if you have questions ), contact Alan directly at (805) 591-0401 or email him at Alanjohansing@gmail.com. He is able to take pre-orders to ensure you get the best selections for your family. Our family has been enjoying his beef for the last several months...and I can definitely say that it is much more flavorful and less fat and wastes then conventional beef. We find ourselves eating smaller portions of meat at a meal and savoring every bite!
INTERESTED IN OUR HARVEST BOX DELIVERED INTO THE SLO CITY AREA...
August 30th is our last delivery date for the summer Harvest Boxes delivered to our pick up locations in the SLO city area.
We will again be offering deliveries of our produce for the SLO area for this fall starting Thursday, Sept. 6 and ending on Thursday, Nov. 15. If you would like to pick up your box at The Equlibrium Fitness Center in the Marigold Shopping Center...here's the info:
We will start deliveries on Thursday, Sept. 6 and continue for each Thursday, ending Nov. 15.
The cost for the 11 weeks of produce boxes will be $198 ( $18 per week).
You do not have to be a member of The Equlibrium Fitness Center to pick up your box at this location...they welcome anyone to come in.
To reserve your subscription please email me at info@RutizFarms.com and let me know of your intentions and which location you would like to pick up your box and send a check made out to Rutiz Farms (for $198) to:
Rutiz Farms
333 Miller Way
Arroyo Grande, Ca 93420
This past spring, we were able to use the following schools as pick up locations: Montessori Children's School, UMCC, Bishops Peak School and Pacheco School. If you are interested in picking up a weekly box at these locations, please check with your school's Harvest Box coordinator for sign up info. Only those families associated with the individual schools may use these locations. We will also be delivering at the Fidelity Office...check with Deena for sign up info.
If you come to our stand in Arroyo Grande to pick up your box, please disregard the above info pertaining to the SLO city deliveries.
WHAT'S NEW IN THE BOX THIS WEEK: What to do with the bunch of Tuscano kale in your box this week?...check out a great recipe listed below in our "recipe" section for "massaged kale salad"...let me know what you think of it.
This week's potatoes are a cross between Yukon Gold and russet potatoes...our own "Sierra Gold" potatoes.. They 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.
This week's tomatoes are from our own farm...both a basket of "Sun Gold" cherry tomatoes and some "Early Girl" red tomatoes.
The bi-color sweet corn tastes great...and there is the problem!
The worms love it too...so from here on out, we will be cutting off the tip of each ear before we put them in the boxes.
Hopefully, this will spare you from having to open your ear of corn and finding this extra "protein"
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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 Mike Cirone in See Canyon and John Tennereli from Littlerock, California.
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.
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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.
Green beans--$2.50/ pound
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
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
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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
Adapted from Cookus Interruptus Serves: 6 Preparation Time: 15 minutes Ingredients:
1 bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted
¼ cup diced red onion
1/3 cup currants
¾ cup diced apple, (½ apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
Instructions: De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry. Stack leaves, rollup and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 minutes. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma. Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.
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:
"Bi-color" sweet corn
"Tuscano" kale
carrots
salad mix
"Early Girl" tomatoes
golden cherry tomatoes broccoli
sweet yellow onions
"Sierra Gold" potatoes
apples or peaches
from See Canyon
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
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