Welcome to Rutiz Farms
HAPPENINGS ON THE FARM
Alan Johansing, our favorite "grass fed" beef rancher will be coming to our stand this Friday, January 25th to drop off ordered beef packages. He will also be selling individual frozen beef cuts (such as ground beef, short ribs, roasts and a few steaks) . The beef packages range in price from $127 to $136/ bag. Alan accepts checks, cash, or Visa and Mastercard for payment on his beef. If you want to pre-order a beef package, email him at alanjohansing@gmail.com or call him at 805 591-0401
We are temporarily out of those great blueberries from Santa Maria...Gary, the grower, said his fields were hit by last week's frosts and fruit that was on the plants was lost. Hopefully, he'll be back in a month or two.
I am having trouble finding any local avocados to offer our customers at the stand...so if anybody out there has an avocado tree or two in their backyard or has any leads on avocados, please let me know, so we can bring them in to our stand.
. WHAT'S IN THE BOX THIS WEEK
How about a nice fresh kale salad using the bunch of Tuscano kale in your box this week. First, gently massage the leaves with your hands for a minute to make them a bit more tender. Then cut up the leaves into thin "ribbons" discarding the thicker portion of the stem. Mix in a bowl with some vinaigrette dressing and chopped nuts and fruits and finish with some Parmesan cheese sprinkled on top..delicious and good for you!
Kabocha squash is a Japanese pumpkin with a dark green or orange skin and a bright orange interior. Sweeter than butternut, it actually has a texture unique from any other squash I have had. The flesh has a thick starchiness not unlike a yam or a potato. The skin is thin and edible, and absolutely delicious roasted or deep fried. See below under our recipe section for an easy Kabocha squash recipe and a Brussels sprout recipe.
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).
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
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--$2.50/ pound
Celery root--$1.50 each "Sierra Gold" potatoes--$1.50/ pound
"calvo nero" kale---$2 / bunch
broccoli--$2.50/ pound
Italian "sprouting" baby broccoli--$4 / pound
cauliflower-- $3/ pound for the green color
carrots--$2 / bunch
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, spaghetti---$1/ pound
Delicata and sweet dumpling---$1.50/ pound
Sugar pie pumpkins--80c/ pound
Italian flat-leaf parsley, rosemary, arugula, -$1/ bunch
sunflower sprouts--$3 per 1/4 pound
Mandarin oranges---$2.50/ pound
Kiwi---5 for $2
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
Balsamic Roasted Kabocha Squash Recipe(serves 4)
1 tablespoon brown sugar, packed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
a pinch salt
1 kabocha or buttercup squash
Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. But squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour or so ( or until the squash is soft and tender and easily poked with a fork).
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:
broccoli
"Tuscano" kale
a bag of salad mix
Brussels Sprout
"Sierra Gold" potatoes
carrots
Kabocha squash
kiwis
Mandarin Oranges
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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