WELCOME TO RUTIZ FARMS
HAPPENINGS ON FARM:
The pumpkins are ready to find their new homes...if you "engraved" a pumpkin last month, they are now ready for you to go out into the field and retrieve them. There are also plenty of other pumpkins ( without writing on them ) if you want to take one home. You can bring the family out to our pumpkin field and choose one right out of the field. The pumpkins are priced at 50c/ pound ( most pumpkins will cost between $3 to $5 each ). Any pumpkin you choose should easily last till Thanksgiving time or longer.
WHAT'S NEW IN THE BOX THIS WEEK:
How about a bunch of red beets....here's a simple recipe to roast them in the oven and use as a topping for your salad.
Wash the beets and remove the stems and leaves ( save the leaves to cook up for "greens"), place the beet roots on a piece of foil and roast in the oven at 350 degrees until they are soft, let them cool and remove the skin (Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their skins peel off easily), slice up the cooked beet and add to your salad
Here's a quick and easy way to prepare this week's chard:
wash off the leaves and cut them in 1 inch wide ribbons
when you get to the ribs of the leaves, cut them into 1/2 inch pieces, heat some olive oil in a skillet and add the chard, season with a little sea salt and garlic powder , cook until the leaves are "wilted" and the stem portion are soft. Add a little balsamic vinegar to the chard near the end of cooking if you wish.
What to do with an abundance of zucchini in your refrigerator:
EASY ZUCCHINI BREAD RECIPE
Ingredients- 2 eggs, beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
A simple and delicious way to prepare the zucchini squash..cut the squash lengthwise into stripes about 1/4 inch thick, cover with a little olive oil and seasonings, put them on a hot bar-b-q grill or under a broiler for 5 to 10 minutes on each side until brown and crispy.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Apples from John Tenerelli of Littlerock ( Calif) pesticide free
Juices from Chadmark Farms of Paso Robles, pesticide free after bloom time.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Avocados from David Righetti of SLO
Goat Cheese from Steve of Happy Acres Farm in Templeton.
Mandarin oranges from Friend's Ranch in Ojai, pesticide free
Dates from the Flying Disc Ranch in Cochella Valley, pesticide free
Sweet Pea Bakery is at the farm every Friday, a little something to take care of your sweet tooth!
"Artisan" breads from The Little Red Hen on Tuesdays, Fridays and Saturdays
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."
Honey from Alisha of Rock Front Ranch near Cuyama Valley and from David's Blue Ribbon Honey of Arroyo Grande. ( also bee pollen from David's Honey).
Sunflower "sprouts" from Carl and Ruth...one of our neighbors at the farm.
"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:
blackberries and raspberries--$4/ basket
green beans--$3/ pound
Zucchini--$1.50/ pound
"Sierra Gold" potatoes--$1.50/ pound broccoli--$2.50 / pound baby broccoli--$4.50/ pound carrots--$2 / bunch beets--$2/ bunch leeks--$2/ bunch onions-$1.50/lb baby mixed salad greens--$2/ bag of about 1/2 pound cucumbers--$2/lb
fennel bulb--$1 each fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro, rosemary, arugula, chives, thyme, oregano, sage, dill
"living" basil--$2.50/ bunch
Mandarin oranges--$2.50/ pound
peaches, --$3/ pound
Navel oranges--$1/ pound
Honey: $13 for a 1 pound jar
Eggs-Free Range $6/doz
Flowers: $5 to $8/ bunch
|
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!
|
|
|
|
|
Order Your Harvest Box
Click Here (this ordering link is only active until 7am Friday of the week that this newsletter was originally sent out.)
Produce in the Harvest Box this week:
2 heads of lettuce
(red leaf, green leaf or romaine)
"Persian" cucumbers "Rainbow" colored chard
"Blue Lake" green beans
beets
baby broccoli
Zucchini squash
Yellow sweet onions
Fuji apples
PLEASE bring back the empty boxes each week.
|
Stand Hours
OPEN RAIN/SHINE
Tuesdays, Thursdays and Fridays: noon to 6pm
Saturdays: 10-4
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
|
|
