WELCOME TO RUTIZ FARMS
HAPPENINGS ON FARM:
Our stand is now on Spring Hours:
Open Tuesday and Fridays---noon to 6 pm
Saturdays---10 am to 4 pm.
This coming Friday, March 20, we will have lots of activities going on at our farm stand...
Robbins Family Farms will be providing complementary tastings of their olive oils and balsamic vinaigrette... and if you like what you taste, we will have bottles of their wonderful products available for purchase.
Heather Teixeira will have their local beef cuts available for sale....just in time for a weekend bar-b-q.
You can Pre-Order to hold your meat packages!
April-Spring Fling Assortment - $100
2 lb. Ground Beef
2 - NY Steaks
2 - Top Sirloin Steaks
1 - T-Bone Steak
1 - Roast
Dinner for 2 - $50
1 - NY Steak
2 - 1 lb. Ground Beef
1 Pkg Sausage
1 - Filet
1 - Top Sirloin Steak
Craig Smithback ( "Refiner's Fire" Pizza Oven ) will be cooking up some tasty pizzas in his wood fired pizza oven. His topping will include a pizza made with Teixeira Ranch beef, jalapenos, cilantro and cheese. And another pizza made with kale and 2 kinds of cheese. Order one to eat at the farm stand or take one home for dinner...only $10 each. He will be ready to serve at noon and will keep going until all the doughs are gone.
NEW ITEM AT THE STAND
Goat cheese from Drake Family Goat Farm in Ontario, California. We have the "Chevre" type, packed in a resealable container....4 flavors: plain, herb, garlic and apricot/ honey. Very tasty!
What's in the box this week:
How about some refreshing Mint Ice Tea using this week's bunch of mint:
4 tea bags
leaves from 1 bunch of "Jerry's" mint
3 cups boiling water
1 cup orange juice
1/4 cup lemon juice
1 cup sugar ( use less if you don't desire a sweet tea)
6 cups water
sprigs of mint
orange slices
Place tea bags and mint leaves in a 3-quart pitcher. Add 3 cups boiling water and steep until cool. Discard tea bags and mint leaves. Add orange and lemon juices, sugar, and 6 cups of water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and arrange slices.
Trya nice roasted "root" vegetable dish using our potatoes, carrots, and fennel bulb. Cut them into pieces, coat with olive oil and salt and pepper, put in a roasting pan, single layer, 400 degree oven, until crispy brown.
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, 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.
The Pixie variety of tangerines are grown in Ojai Valley by Friend's Ranch. These fruits are 100% seedless, pesticide free, easy to peel, low acid and sweet as honey...a great addition to a kid's lunch or snack.
The "Sungold" cherry tomatoes in this week's boxes are being grown by Debbie Chamberlain in the Salton Sea area ( the desert near Palm Springs ). They are outdoor grown, picked fully ripe for great "summertime-like" flavor and pesticide free.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo. They are grown using pesticide- free farming practices. . The "Persian" cucumber is unique among cucumbers in that it has a thin skin that doesn't require peeling and has no bitter aftertaste.
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 --- 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
