WELCOME TO RUTIZ FARMS
Looking ahead to our holiday hours:
The week before Christmas...
open Friday, Dec. 22--noon to 5 pm.
open Saturday, Dec 23--10 to 4 pm.
The week of Christmas...
closed Tuesday, Dec. 26
open Friday, Dec. 29---noon to 5 pm.
open Saturday, Dec. 30--10 to 4 pm.
The week of New Years...
open Tuesday, Jan 2...noon to 5 pm.
open Friday, Jan 5..noon to 5 pm.
open Saturday, Jan 6...10 to 4 pm.
Thinking about gifts for the holidays...
A 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 .
Jars of 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.
THIS FRIDAY AT THE STAND
BeeWench Farms chicken.
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, sweet potatoes and spinach.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo...pesticide- free .
The Satsuma Mandarin oranges come from Polito Farms in San Diego County...pesticide free.
This week's purple sweet potatoes are from our farm and grown by Raul, my field crew foreman. They are a bit more"dense" in texture than a typical orange sweet potato and have a full bodied flavor. His preferred way to cook them is to cut them up into 1 inch squares and steam until tender and soft. Add a little butter or brown sugar if you wish.
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
. The "Persian" cucumber is unique among cucumbers in that it has a thin skin that doesn't require peeling and has no bitter aftertaste.
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