|
WELCOME TO RUTIZ FARMS
WHAT'S GOING ON AT THE FARM
As most of you are aware, this winter as been quite a disappointment as far as rain is concerned. The plants are thoroughly enjoying the abundant sunshine and are growing well, but the bugs ( aphids on the broccoli, Brussels Sprout, cauliflower and kale ) are unusually prolific for this time of the year. If you happen to get some veggies with aphids on them...just take a moment and run a strong stream of water over them and they should wash off fairly easily. Our irrigation wells are so far holding up pretty well, but the water tables are definitely lowering throughout the valley, with some farmers having some real water supply issues. Our strawberry plants are starting to flower...maybe we'll see some ripe berries in late February if the weather stays dry. The snap peas and English peas are looking good...maybe ready in a month or so.
HAND-MADE SOAP AT THE FARM THIS FRIDAY
Lori Andrews, owner of "Soap me up too" will be showing off her "hand-made" soaps at the farm this Friday, noon to 5pm. Her soaps are made in her garage in Arroyo Grande using all natural ingredients, such as olive, coconut, canola and castor oils, with espresso, tomato juice, wine, cinnamon, coco, cloves, and turmeric added for coloring. The soaps are then cured for 6 weeks to obtain a mild, yet cleansing experience. Stop by and meet Lori and check out her soaps, she'll have a nice selection for sale.
The "vine ripened" tomatoes come from Debbie Chamberlan, who farms in the southern California desert near the Salton Sea. Her tomatoes are outdoor grown, picked red and ripe for best flavor and are pesticide free.
The "Satsuma" Mandarin oranges are grown by Bob Polito , who farms near Valley Center, San Diego County. They are super sweet, easy to peel, almost seedless and pesticide free.
The "Persian" cucumbers are grown by Ocean Breeze Farms in Nipomo. Their skins are very thin, no need to peel, no bitterness and no waxes. They are grown in a green house and are pesticide free.
Our own green "Romanesco" cauliflowers are always a conversation starter...some people say they look like something from outer space, but they really taste good...cook them up like regular cauliflower or use them raw in a dip.
Our "Rainbow" colored carrots come in purple, white, orange and yellow colors. The kids should get a kick out of the different colors and flavors...serve them up as carrot sticks or in a veggie saute.
Our celery is a bit on the small side...but makes up for it's size by having a great celery flavor. Trying to grow celery during the winter is a real trick when using "organic" fertilizers...which don't tend to become available to the growing plant when the soils are cold.
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).
Apple Juices from Chadmark Farms of Paso Robles..his juices are "flashed pasteurized" for best flavor and nutrient retention.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Persian Cucumbers from Ocean Breeze Greenhouse Farm in
Nipomo.
Goat Cheese from Steve of Happy Acres Farm in Templeton.
Oranges from Bob Polito of Valley Center, California.
"Artisan" breads from the Eclair Bakery of The Village of Arroyo Grande every Friday;
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
Honey
"At Rutiz Farms, our goal is to provide the highest quality fresh produce while using sustainable farming practices, including legume green manure cover cropping, organic fertilizers, no pesticides and no GMO crops." Our goal is simple...to bring to our customers ( and their families ).. fresh, nutritious, and safe food at a reasonable price and good value.
|
|
Available at the Stand
Here are the items that we should have on the "table" for this Friday:
Brussel Sprouts---$3.00/ pound "Sierra Gold" potatoes--$1.50/ pound
"rainbow" colored chard--$2 / bunch
"calvo nero" kale---$2 / bunch
Italian "sprouting" baby broccoli--$4 / pound
cauliflower--$2/ pound for white,
carrots--$2 / bunch
leeks--$2/ bunch
onions-$1.50/lb
Delicata Squash- $1.50/lb
baby mixed salad greens--$2/ bag of about 1/2 pound
tomatoes--$3.50/ pound
cucumbers--$2/lb
fennel bulb--$1 each Italian flat-leaf parsley, cilantro, rosemary, arugula -$1/ bunch
Mandarin oranges--$2.50/ pound
Valencia oranges--$1/ pound
Apples--$2.50/ pound
Kiwis--50c each Mallard Lake Farms Nipomo
Honey: $13 for a 1 pound jar, Rock Front Ranch
Eggs-Free Range $6/doz
Flowers: $6 for 10 stem bunch of tulips
|
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!
|
RECIPES
EASY TIPS FOR PERFECT ROASTED VEGETABLESadapted 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).
|
|
|
|
|
Order Your Harvest Box
Produce in the Harvest Box this week:
"vine ripened" TOMATOES
green "Romanesco" cauliflower
"Rainbow" colored carrots
celery
"Sierra Gold" potatoes
Baby "Spourting" Broccoli
Salad Mix
Cucumbers
"Satsuma" Mandarin oranges
PLEASE bring back the empty boxes each week.
|
| Stand Hours
Tuesdays and Fridays
noon to 5pm
Closed on Saturdays 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
|
|
