Welcome to Rutiz Farms
HAPPENINGS ON THE FARM
.With all the cold and wet weather we've seen lately, the plants on the farm are growing very slowly....not much to harvest right now...luckily we have plenty of the staples on hand ( potatoes, carrots, Brussel Sprouts and winter squashes). Even the weeds aren't growing....I never thought I would be missing the weeds! The spring crops are all planted and just waiting for a little warm weather to start growing. The strawberries and peas are looking fine...just a week or two behind where they were last year at this time. 
. WHAT'S IN THE BOX THIS WEEK
This week's tomatoes come from Tutti Frutti Farms in Lompoc. They are a heirloom variety called "Cherokee" and are certified Organically grown. You may ask how is a local farmer growing vine ripened tomatoes in the middle of winter? They are grown inside a hoop house...this being a low greenhouse-like unheated structure with open ends. The roof over the tomato plants keeps the rain and freezing temperatures away from the growing plants. They probably don't taste quite as good as a mid summer tomato, but definitely better than anything else around right now...and they are locally grown and organic!
The celery root in this week's box is the funny looking whitish colored ball cover with small roots. Here's a easy and tasty way to prepare....wash off any dirt, cut off and discard the green leafy top and peel away the outer roots until you have a round, white root about the size of a baseball, slice in half or quarters and steam with the potatoes until soft like a cooked potato ( a fork will easily past through it ), Combine with the cooked potatoes to make a delicious mashed celery root/potato dish.
The Delicata squash is delicious roasted in the oven. Cut the squash in half lengthwise, remove the seeds, then roast in the oven at 350 degrees for about 30 minutes until soft. The skin is thin and becomes edible when cooked. Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings!
The blueberries are a special treat for this winter at our stand. Gary Teixeria, who farms just south of Santa Maria, is able to have some tasty and sweet berries ready to pick by utilizing the same type of "hoop-house" structure as this week's tomatoes are being grown under. Don't confuse his berries with the ones you will see in the supermarkets this time of the year...if you read the labels, you will discover that they may be coming from South America...or further! His berries are pesticide free.
See below under our "recipe" section for ideas of what to do with the Brussel Sprouts .
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.
Oranges and Mandarins from Bob Polito from San Diego County
Blueberries from Gary Teixeria of Santa Maria
Kiwis from Mallard Lake Farm in Nipomo.
"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
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, cilantro, rosemary, arugula, -$1/ bunch
sunflower sprouts--$3 per 1/4 pound
Mandarin oranges---$2.50/ pound
apples--$1.50/ pound
Kiwi---5 for $2
avocados--$1 each
honey: 1 pound--$10 / jar
"creamed" flavored honey--$10/ jar, red raspberry and lemon "honey with comb"---$16/ jar
Spicy Asian Honey BBQ Glaze--$10/ bottle
( 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
Brussels Sprouts with Pine Nuts, and Apple given to us by Aliye Aydin
Serves: 3-4
Preparation Time: 35 minutes
1 pound Brussels Sprouts, bottom tips trimmed
salt
4 Tablespoons unsalted butter
green parts only
1/4 cup Pine nuts
1 apple, diced
pinch of nutmeg
salt and pepper to taste
Bring a pot of water to a boil, big enough to hold Brussels Sprouts. Flavor liberally with salt. When water is boiling, add Brussels Sprouts and cook until bright green, about 5-7 minutes. You want them to be partially cooked, but not completely soft. Drain, and immediately rinse with cold water to stop cooking. Alternatively, dunk in ice bath to stop cooking. Drain well. Cut each Brussels sprout in half. In a large skillet (10-12"), heat butter over medium heat. Add Brussels Sprouts, cut side down, and cook until they are starting to brown. When they are almost brown enough, add pine nuts, apple, nutmeg. Season to taste with salt and pepper. You may add a splash of cream if you like.
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:
Heirloom "Cherokee" vine ripened tomatoes
broccoli
Brussels Sprout
"Sierra Gold" potatoes
celery root
carrots
delicata squash
kiwis
blueberries
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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