WELCOME TO RUTIZ FARMS
We are now on Winter hours...open from noon to 5pm on Tuesdays and Fridays, Saturdays from 10am to 4pm.
Holiday wreath making
We're getting into the spirit of the holidays and thought we would offer a wreath making DIY ( do it yourself ) this 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. Stephanie will be on hand along with our crew if you need instructions or assistance. It would be helpful if you would rsvp (
[email protected] ) 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
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 Friday, Dec 8, 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 lamb shanks, racks and loin chops. All meats at $11.00/lbs.
For more information on other available cuts, contact Lisen 805-459-2953".
THIS FRIDAY AT THE STAND
BeeWench Farms chickens.
Little Red Hen bread will be away this friday...so no 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 protected] ).
What's in this week's Box
Grown on our farm using organic farming methods:
carrots, salad mix, snap peas, Kabocha squash, potatoes, celery, and cauliflower.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo...pesticide- free .
The Satsuma Mandarin oranges come from Bob Polito in San Diego Co...pesticide free.
We think the
orange kabocha is one of the sweetest winter squash we grow, with a rich velvety texture and beautiful golden flesh. Lacking the pumpkin's stringiness, these little guys are ideal in baked goods like cookies and breads. And don't forget the pie. This winter I had a few customers mistake an orange kabocha for a pumpkin and later made their best "pumpkin" pie ever
Roasting the Kabocha squash:
Cut the squash in half, scoop out the seed cavity.
Lay the pieces in one layer on a pan. Drizzle with vegetable oil (enough to light cover - about 2 tablespoons) and toss until all sides of the squash are covered with some oil. Sprinkle with salt and pepper, toss, lay cut side down on roasting pan and then roast in 350 degree oven for about 20 minutes, or until soft.
Kabocha Squash Pancakes
Ingredients
2 eggs
1 cup roasted kabocha squash
a dash of cinnamon
1/2 tsp baking soda
a pat of butter
In a medium bowl, beat eggs. Add squash and mix until lumps are gone and batter is smooth. (This can also be done in a blender or food processor instead of by hand). Add cinnamon and baking soda.
Heat a skillet over medium low heat. Melt butter in skillet. Pour pancake batter into skillet. Cook until the edges are firm as well as about half of the top of the pancake. Flip and continue cooking other side for about a minute more.
Makes 8 pancakes.
. 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.
Lemonade and grapefruit juice...fresh squeezed each week by Polito Farms .
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
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
