Welcome to Rutiz Farms
. WHAT'S IN THE BOX THIS WEEK
This week's sweet potatoes come from Rocky Canyon Farms in Atascadero. They are certified organic and are quite delicious! You can bake them as a whole potato until soft and cut them in half and add a dab of butter. Another favorite way of mine is to cut them up into one inch cubes, toss with a little olive oil and seasonings, roast at 400 degrees until the outsides are crispy. Be sure not to overcook...sweet potatoes don't require as long cooling times as regular potatoes.
Originally from southern France, the Musque de Provence is a pale fairytale pumpkin and boasts a clean texture and rich flavor with only a few seeds to discard. Cut into wedges and roast in the oven until soft or try the pumpkin soup recipe listed below under our recipe section.
This week's green garlic...this is a true garlic plant, just harvested early, before it makes a bulb and dries out.
They are the size of a large scallion and have a sweet and mild garlic flavor. Use them the same as a onion scallion or regular garlic...raw cut up and added to salad, sauteed in a stir-fry with carrots, broccoli, Brussel Sprouts or potatoes... or coat them with a little olive oil and roast them on a bar-b-que or under a broiler. Use the bottom 3 to 4 inches, but not the leaves as they can be a bit tough.
An easy way to get even Brussel 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!
This week's blood oranges come from Bob Polito of San Diego County. They are grown pesticide free. The interior flesh is deep crimson and the flavor is sweeter and less tart than other oranges, and may have hints of raspberry. Have fun when you first cut into them...the kids will be amazed if they have never seen such a fruit before! You can make juice or slice them up and add to a fruit or green salad.
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.
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, pomegranate cider and 100% pomegranate juice..."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--$2.50/ 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
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
sweet dumpling---$1.50/ pound
Italian flat-leaf parsley, cilantro, rosemary, arugula, -$1/ bunch
sunflower sprouts--$3 per 1/4 pound
Mandarin oranges---$2.50/ 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
MUSQUE DE PROVENCE PUMPKIN SOUP 3 pounds of fresh Musque de Provence (skin off, seeds removed)
6 tablespoons butter
1 cup chopped onion
1 tablespoon diced fresh garlic
1 tablespoon diced fresh ginger
½ cup flour (all purpose)
1 ½ quarts vegetable or chicken stock
½ cup heavy cream (whipping cream)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Fresh chervil or chives
Pumpkin seed oil (optional) Directions: 1. Cut the butternut squash in 1 inch size pieces or smaller chunks
2. Melt the butter in a soup pot and sweat the onions
3. Add the pumpkin, garlic and the ginger
4. Sprinkle with flour and mix well
5. Add the vegetable or chicken stock
6. Bring to boil and simmer until very soft
7. Add the cream, nutmeg and cinnamon
8. Bring again to a boil and purée the soup in a blender
9. Decorate with swirls of light whipped cream and pumpkin seed oil
10. Garnish with chervil leaves or finely cut chives
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:
Italian "sprouting" baby broccoli
sweet potatoes
spring "green" garlic
a bag of salad mix
Brussels Sprout
carrots
Musque de Provence pumpkin
"blood" oranges
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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