WELCOME TO RUTIZ FARMS
We are now on Winter hours...open from noon to 5pm on Tuesdays and Fridays, Saturdays from 10am to 4pm.
At Rutiz Farms, we want to share our successes by allowing other local producers and community groups the opportunity to participate at our farm stand. Aside from offering customers fruits and veggies from our farm, our farm stand has become a "meeting" and shopping place for the community.
This coming Friday and Saturday at our farm stand, we will be acting as a collection location for an upcoming event to be held at The San Luis Obispo Museum of Art:
Lori Wolf Grillias' exhibition The Spoon Tree on view February 2-April 1, 2018.
"The Spoon Tree will be a collaborative sculpture made from donated spoons. If
your life has been touched by addiction, or you know someone who's life has
been affected by addiction, please bring your donated metal spoon(s) to
the Farm Stand where we'll have a basket for donations and more info on this exhibition.
Lori's artist statement, in part, reads : "The spoon is an instrument which carries nourishment
to our bodies. A vessel. But a spoon can also be an instrument that kills.
The opioid epidemic is in full bloom across our nation."
All donated spoons will be "linked" together. May your contribution of a
spoon or spoons provide healing for you. Spoons will not be returned."
Next Tuesday, Dec. 5, Lisen from Vintage Organic Farm will be selling her lamb meat cuts.
"The lamb we raise at Vintage Organics is grass fed. Born, raised and processed locally and with-out antibiotics and hormones. Vintage Organics is a farm in the center of Los Osos Valley, committed to raise top quality lamb meat in small batches using sustainable agricultural practices. Our Lambs meat is MILD in flavor. Add herbs like garlic, thyme and rosemary for added flavor and aromas. We will be featuring Bone-out, bound Roasts 3.5-4.0 lbs. feeding 5-6 people. Also, shanks in various sizes. All meats at $11.00/lbs.
For more information on other available cuts, contact Lisen 805-459-2953".
Holiday wreath making
We're getting into the spirit of the holidays and thought we would offer a wreath making DIY ( do it yourself )
Saturday, December 9, from 10am to 2pm. Come, hang-out, bring the family, we'll have a table full of all the supplies you'll need plus the evergreens,Eucalyptus, Toyon (for the berries) rosemary, white sage and Bay. Melissa will be on hand along with our crew if you need instructions or assistance. It would be helpful if you would rsvp (Jerry@Rutizfarms.com ) so we can be prepared! $20 per wreath.
Kendra Aronson-local author of
The San Luis Obispo Farmers' Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California-will be selling and signing her cookbooks and reusable tote bags at the farm stand for the holidays (great gifts!). The cookbook features 60 seasonal recipes and 40 short stories on local farmers and farm-to-table chefs in SLO County. Rutiz Farms and Jerry's Double Citrus Mint Iced Tea recipe are in the book! She accepts credit cards, check, and cash.
Kendra will be at our farm stand the following days:
Friday December 8 = 12-5
Saturday December 9= 12-4
Friday December 15 = 12-5
Saturday December 16 = 12-4
THIS FRIDAY AT THE STAND
Teixeira Cattle Company beef.
BlissRiver Organics elderberry syrup.
Larry Kandarian's ancient grains, herbs and spices,
Little Red Hen bread .
Kacey Cakes gluten free treats.
Central Coast Catch will only be offering fish for her CSF members..no retail sales . Contact Jo for more info on her CFS ( email@example.com ).
What's in this week's Box
Grown on our farm using organic farming methods:
carrots, salad mix, green beans, Delicata squash, potatoes, kale, and cabbage.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo...pesticide- free .
The kiwis come from Mallard Lake Ranch in Nipomo...pesticide free.
delicata squash is sweet and delicious and easy to cook. Slice the squash in half lengthwise, remove the seeds, season with a little olive oil,garlic and salt and pepper, place cut side down in a roasting pan, cook at 400 degrees for about 20 minutes until soft, you can eat the whole squash...skin and all.
Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings!
How about a nice fresh kale salad using the bunch of
Tuscano kale in your box this week. First, gently massage the leaves with your hands for a minute to make them a bit more tender. Then cut up the leaves into thin "ribbons" discarding the thicker portion of the stem. Mix in a bowl with some vinaigrette dressing and chopped nuts and fruits and finish with some Parmesan cheese sprinkled on top..delicious and good for you! Or how about some "kale chips"...wash and separate the leafy part from the stem ( discard the thicker stems ), cut up the leaves into smaller portions, add a little olive oil and seasonings, put on a roasting pan and roast in a hot oven until the leaves are crispy.
. The "Persian" cucumber is unique among cucumbers in that it has a thin skin that doesn't require peeling and has no bitter aftertaste.
"Sierra Gold" potatoes are great for baking, roasting, mashing or frying. No need to peel off the outer skin, just scrub off the dirt and cook with the skins left on ( much of the nutrients in a potato are in the skins!). They have a nice sweet taste and a yellow, creamy insides.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Custom canned Premium Albacore caught by Wayne and Diane Moody of Arroyo Grande. Check out their website at EatAlbacore.com for more info on their sustainable fishing methods, their history and recipe ideas.
Medjool Dates from Christina and Robert at the Flying Disc Ranch located in Coachella Valley ( near Palm Springs ).
"Artisan" breads from "Little Red Hen" Bakery every Tuesday and Friday
Goat cheeses from Drake Farms in Southern California...apricot and honey, jalapeno, herbs de Provence, and garlic and onion flavors.
Heather and John Teixeira bring their locally raised beef cuts to our stand every 1st and 3rd Fridays of each month. Sarah and Ryan from Beewench Farms brings their frozen chickens every 2nd and 4th Friday.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Citrus from Bob Polito in San Diego County....pesticide free.
Lemonade and grapefruit juice...fresh squeezed each week by Polito Farms .
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
Sierra High brand Lavender and White Sage essential oils.
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
Fresh fish caught by local fisherman out of Morro Bay is offered every Friday at our stand. Contact