WELCOME TO RUTIZ FARMS
All of us at Rutiz Farms want to wish you a Happy Hanukkah and a Merry Christmas. We thank you for supporting our farm this past year and allowing our little piece of farmland to survive and prosper....providing jobs and safe, good tasting food for the community.
Need potatoes for your Hanukkah potato latkes...our Sierra Gold potatoes make great potato "pancakes".
NEW ITEMS AT THE FARM STAND
Apples from Cuyama Orchards located in the Cuyama Valley, Fuji and Pink Lady varieties. Certified organically grown.
Dried Jujubes from Alisha at Rock Front Ranch near Cuyama.
English "shelling" peas. You need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!
Thinking about gifts for the holidays...
gift certificate for our farm...for any amount that you wish..available for sale at the stand.
"Rutiz Family Farms"
T- shirts and cloth shopping bags (we are expecting our first shipment to arrive this coming Friday).
honey ...flavored "creamed" honey or 1 or 2 pound jars "regular" honey or 1 pound jars with honeycomb.
Almond brittle in 5 oz. or 1 pound bags or a bag of "sweet-hots" almonds.
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 15 = 12-5
Saturday December 16 = 12-4
Lori Wolf Grillias will continue to accept spoon donations for her upcoming exhibition " The Spoon Tree" at The San Luis Obispo Museum of Art. If your life has been touched by addiction, or you know someone who's life has
been affected by addiction, contribute to her exhibition by dropping off at our farm stand a spoon for her to add to the exhibition coming up Feb 2 - April 1, 2018.
This coming Tuesday, Dec 19, Lisen will be selling her "Holliday Lamb" meat cuts. The lambs are raised at Vintage Organics, a local farm in Los Osos Valley that is committed to sustainable farming practices . Our fantastic lamb is grass fed, hormone and antibiotic free. It is young and MILD in flavor. We give top care to our animals while maintaining a low carbon hoof print. Spice the lamb with garlic, rosemary and thyme, and serve the lamb up with mint jelly.
We be selling: Holiday roasts (bone out), racks and sirloin steaks (two/pack) all cuts are $11.00/lbs. Contact Lisen at (805) 459-2953 for more info.
THIS FRIDAY AT THE STAND
Teixeira Cattle Company beef.
Little Red Hen bread
BlissRiver Organics elderberry syrup.
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, snap peas, butternut squash, potatoes and kale.
Tomatoes grown by Jacinto Bautista in Arroyo Grande Valley...pesticide free.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo...pesticide- free .
The apples come from Cuyama Orchards located just outside the Cuyama Valley...certified organic.
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.
Recipe idea for
butternut squash from "Cook's Illustrated" magazine:
heat oven to 425 degrees, put oven rack on lowest position in oven, peel the skin using a vegetable peeler until squash is completely orange with no white flesh remaining ( roughly 1/8 inch deep), halve squash lengthwise and scrape out seeds, place squash cut side down on cutting board and slice crosswise into 1/2 inch thick rings, toss squash with 3 tablespoons melted butter, 1/2 teaspoon salt and 1/2 teaspoon pepper until evenly coated, arrange squash on rimmed baking sheet in single layer, roast until side touching sheet is well browned ( 20 to 25 minutes) and then use a spatula to flip each piece, cook another 10 to 15 minutes until both sides are browned, top with some pecans, goat cheese or maple syrup if desired
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.
The "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.
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