Welcome to Rutiz Farms
HAPPENINGS ON THE FARM . 
Just a quick note about the GMO controversy and the Proposition 37 on the November ballot. First of all, we don't use any GMO seeds or plants on our farm. The opposition to Prop. 37 states "if this proposition passes, it will hurt farmers in California". I don't see any truth to this statement...all Prop. 37 requires is that GMO products are to be labeled, so the consumer can make a choice as to what they feed their families. If the people of our state don't wish to eat the GMO products, then the farmers can easily switch back to non GMO seeds, which is what we've had previous to the introduction of GMO ( about 10 to 15 years ago ). This proposition isn't about ruining farmers or about increasing the cost of your families' food, but it is about letting people know what they are eating. There are enough doubts about the safety ( both to the environment and to the food consumer ) concerning GMO plants and products, that we need to take a small step back and look at the risk/ benefits! So please, spread the word to your family, friends and neighbors about making an educated choice when they vote on this proposition.
We recently had our 2 grass fed Angus steers "harvested" and they are presently in the process of being cut and wrapped at the butcher. In the coming weeks, we will be offering the beef for sale at our stand. Hopefully, by next week's newsletter, I will be able to let everyone know what exactly we will have for sale and be able to take orders. We will be offering individual packages, a variety "bag of cuts" and larger quantities ( a 1/4 steer ) if there is interest.
The juices from Chadmark Farms in Paso Robles are back at our stand beginning this Friday. We should have his apple cider, pomegranate cider and berry cider. His juices are pressed on his ranch in Paso Robles and are "flash pasteurized"...which helps retain the most vitamins and flavor in the juices.
Our pumpkins are ready to harvest and they are looking for some good homes. Come out to the field during our regular farm stand hours and select your own "great pumpkin". We charge 40c/ pound..most of the pumpkins are $3 to $6 each. For those of you who "wrote" on your pumpkin last August, your customized pumpkins are ready to go home.
Please be sure to bring your own reusable shopping bag when coming to the farm stand. We will continue to have the smaller "roll" bags available for you to put individual items into.
WHAT'S NEW IN THE BOX THIS WEEK
The funny looking green cauliflower in this week's box is called Romanesco Cauliflower. It has a taste somewhere between regular cauliflower and broccoli. Use it as you would regular cauliflower..steam, stir fry or roast it. The unique color and shape will be a conversation subject at the kitchen table!
The bi-color sweet corn tastes great...and there is the problem!
The "corn ear" 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. An easy way to prepare the corn on the bar-b-Que...keep the husk in tact, soak the entire ear in water for a few minutes, then put on the grill for 10 to 15 minutes, turning once or twice..until the outer husk is browned nicely, remove the husk and enjoy!
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.
The Lipstick peppers are very sweet...great chopped up raw 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: 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. Apples from Mike Cirone in See Canyon
Peaches from John Tenerelli from Littlerock, California.
Blueberries from Gary Teixeria of Santa Maria
Avocados from David Righetti of San Luis Obispo
"Artisan" breads from the Eclair Bakery of The Village of Arroyo Grande every Friday; and from "Little Red Hen" Bakery every Tuesday.
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
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
apples--$1.50/ pound
cherry tomatoes--$2/ basket
"early girl" type tomatoes--$3/ pound
avocados--$1 each
honey: 1 pound--$10 / jar
"creamed" flavored honey--$10/ jar, red raspberry and lemon "honey with comb"---$16/ 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
ROASTED BEETS and SAUTEED GREENS
Ingredients
- 1 bunch beets with greens
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)
1/4 cup olive oil, divided
Directions
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
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:
"Blue Lake" green beans
green "Romanesco" cauliflower
bi-color sweet corn
tomatoes
a bag of salad mix
celery
sweet red "Lipstick " peppers
carrots
Zucchini squashes
avocado
Fruit ( either apples or peaches..let me see which of these are the nicest on box packing day)
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 Our E-mail address is:
info@Rutizfarms.com
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