WELCOME TO RUTIZ FARMS
HAPPENINGS ON FARM:
We are on our winter hours---open Tuesdays and Fridays, noon to 5pm
Weather permitting...we will plan to reopen for Saturdays starting the first Saturday in March ( March 7 ). Watch for more info in next week's newsletter.
Daylight savings time begins March 8...so we will start staying open until 6pm on Tuesdays and Fridays beginning the second week in March
Plenty of eggs from our "happy hens" that live cage-free on our farm.
HARVEST BOX PRICE IS NOW $18
As our input costs have increased over the past few years ( labor to pack the boxes, farm growing expenses and prices that I pay to other farmers for their fruits ) , we have found it to be increasingly difficult to put together a diverse and interesting Harvest Box if we must stay within the old $15 sales price. By raising the price, we should be able to keep a nice assortment of fruits and vegetables in the boxes each week. We will, of course, continue to have nearly all the items offered in each week's box available for purchase a la carte from the farm stand table.
John and Heather Teixeira will be taking the month of February off from coming to our stand with their beef....so no beef until March.
What's in the box this week:
The peas in this week's box are the
sugar snap peas...edible pod....which means that you eat the outside skin also...no need to shell these peas. They are sweet and crunchy, great served raw with a dip or added to a stir fry dish.
The
French "breakfast" radishes are mild and sweet flavored, great cut up and added to your salad or tasty used as a dip.
Here's a novel idea, you can try them sauteed in butter and add a little sea salt. From just a little research on line, I read that they are actually prepared that way. And, also, that in France they are eaten for breakfast and "tea".
Fennel bulb...use the white bottom part of the fennel bulb,
1) grate it and add to your favorite salad,
2)cut up like a onion and saute in olive oil with garlic, purple onions, carrots and throw in the snap peas for the last couple of minutes of cooking.
3) sprinkle olive oil and seasonings on the whole bulb and roast in the oven until tender like a baked potato, cut up and serve.
What to do with all those butternut squash sitting on your kitchen counter...how about a Red Curry Butternut Squash dish:
"Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make a side dish that's sweet, spicy, and mysteriously tasty."
INGREDIENTS:
1 bunch green onions
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 tablespoon red curry powder
1 teaspoon ground cumin
1 teaspoon red curry paste
3 cloves garlic, crushed
1 (14 ounce) can coconut milk
3 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 (3 pound) butternut squash - peeled,
seeded, and cut into 1-inch cubes
1/4 cup torn fresh basil leaves
DIRECTIONS:
1. Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
2. Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
3. Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.
ALL RIGHTS RESERVED © 2015 Allrecipes.com Printed from Allrecipes.com 2/24/2015
This week's avocados are the Zutano variety grown by David Righetti of San Luis Obispo. Not quite as rich flavored as the familiar Hass variety, but still very flavorful when fully ripe. Let them sit out on your kitchen counter ( or put them in a paper sack with a ripe banana or apple to quicken the ripening process ) until they are soft, but not overly squishy!
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).
Sweet potatoes from Rocky Canyon Farm in Atascadero...certified organic
Juices from Chadmark Farms of Paso Robles...apple and pomegranate cider . All of 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.
Dates from the Flying Disc Ranch in Cochella Valley, pesticide free
Blueberries from Gary Teixeira of Santa Maria..pesticide free.
Oranges and
Mandarins from Bob Polito of Valley Center, California.
"Artisan" breads from "Little Red Hen" Bakery every Tuesday and Friday
Vine ripened tomatoes from Debbie Chamberlain growing near the Salton Sea and from Jacinto Bautista, grown in his families greenhouse located just east of Arroyo Grande...both growers are pesticide free.
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 and honey from Rock Front Ranch
