Welcome to Rutiz Farms
HAPPENINGS ON THE FARM . 
Reminder of our "Winter Hours"... The stand is open Tuesdays and Fridays, noon until 5pm, closed on Saturdays for the winter.
This Friday, December 7, we are welcoming to our farm Ruth Madocks, owner of Ruth's Herbal Remedies. She will be sharing samples of her, Thai Green Curry sauce, 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, 12 noon to 5:00 pm, this Friday.
A couple of new noteworthy products offered at our stand :
Apricot Jam made from Mike Cirone's "Blenheim" apricots from See Canyon...a very tasty treat...$8 a jar (while supplies last!) and a new spicy honey bar-b-que glaze made with the local honey from David's Blue Ribbon Honey of Arroyo Grande...$10 a jar.
WHAT'S IN THE BOX THIS WEEK
The sprouting baby broccoli is an old fashion variety of broccoli that forms many small side shoots instead of one large main head ( like the broccoli in the supermarkets that may have a big, woody stem and sometimes bitter tasting ). The stems on the sprouting broccoli are small and thin, with a sweet flavor throughout. No need to cut off any portion, use the whole stalk and head in your saute or stir fry.
The Red Kuri Squash has creamy yellow flesh is nutty and sweet, with a flavor that is reminiscent of chestnuts. Hard-skinned Red Kuri squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree squash with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Red kuri squash will keep in cool, dry storage for up to six weeks.
Easy recipe for the red kuri squash:
Wash the squash, cut in half lenghtwise, and scrape out the seeds and string portion.
Stick a hole in each end of the squash halves and put into each squash cavity the following: Pinch of salt, pinch of ground cinnamon, dash of ground pepper, 2 teaspoons dark or light brown sugar, and 1 1/2 teaspoons butter. Arrange squash in a baking dish. Pour boiling water into the pan to a depth of 1 inch. Bake, covered, in a 400 degrees F oven for 45 minutes, or until squash is tender. An easy way to get even Brussels Sprouts skeptics to enjoy these little "mini cabbages". Clean and cut the sprouts in half, toss with olive oil and seasonings, arrange single layer on a cookie sheet, roast in the oven at 400 degrees until nearly tender, then add some bread crumbs and sprinkle Parmesan cheese on the sprouts, cook until everything is crispy brown...delicious!
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). Pomegranates and Juices from Chadmark Farms of Paso Robles...apple, berry cider and pomegranate cider..."flashed pasteurized" for best flavor and nutrient retention.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew. Apples from Mike Cirone in See Canyon
Oranges from Bob Polito from San Diego County
Blueberries from Gary Teixeria of Santa Maria
Kiwis from Mallard Lake Farm in Nipomo.
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!
Fresh fish and canned albacore for sale every Friday. 100% wild caught by San Luis Obispo County commercial fishermen. Or join the Fish CSA and get weekly deliveries; contact Margie at slofreshcatch@gmail.com or 481-5827." 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.
Brussels sprouts--$3/ pound
Lipstick sweet red peppers--$3/ pound
Celery root--$1.50 each "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
Winter squashes---kabocha, butternut, red kuri, spaghetti---$1/ pound
Delicata and sweet dumpling---$1.50/ pound
Sugar pie pumpkins--80c/ pound
Italian flat-leaf parsley, mint, cilantro, rosemary, arugula, -$1/ bunch
sunflower sprouts--$3 per 1/4 pound
apples--$1.50/ pound
Kiwi---5 for $2
cherry tomatoes--$2/ basket
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
Sweet Dumpling Squash
Preheat oven to 350ºF.
Cut the squash in half, and remove the seeds and extra bits with a spoon. Turn upside down, and poke some holes in the skin with a fork. Turn it back over, and place each half into a baking dish filled with an inch or so of water.
In each squash half, add a little maple syrup, sugar or honey, and a little cinnamon, nutmeg and butter.
Bake, covered with a foil, on the middle oven rack for 40-45 minutes, or until tender. You can also cook in the microwave in a covered container until soft.
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:
baby "sprouting" broccoli
Brussels Sprout
a head of green or orange cauliflower
a bag of salad mix
carrots
"red kuri" squash
a basket of blueberries from
Santa Maria
kiwis from Nipomo
"See Canyon" apples
PLEASE bring back the empty boxes each week. |
| Stand Hours
Tuesdays and Fridays.. Noon to 5 pm
Saturdays..closed for the winter
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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