Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

Happy New Years!
Now, if we could just get some RAIN....the farm would be very happy with 2018...

THIS FRIDAY AT THE STAND
Teixeira Cattle Co. 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 ( 2cccatch@gmail.com ).

What's in this week's Box
Grown on our farm using organic farming methods:
radishes, salad mix, snap peas, butternut squash, potatoes, fennel, baby bok choy and carrots.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo...pesticide- free .
The kiwis come from Mallard Lake Ranch in Nipomo...pesticide free.

An easy recipe for the baby bok choy:
Cut the heads lengthwise in half or quarters(depending on original head size)and thoroughly rinse with water to remove sand.
Place in skillet with a small amount of water, heat water to a boil, cover with a lid and "steam' for a few minutes until slightly softened.
Drain off most of remaining water, add finely chopped garlic and onion, salt and pepper ( optional--soy sauce, chili flakes, or ginger ) and a little olive oil.
Saute, turning the bok choy until a little crispy on each side. 

Use the fennel bulb as you might use an onion...cut up the white bulb portion and add to a stir fry...it will give you a mildly, sweet licorice flavor.  You can also use the white bulb portion to make a salad by finely shaving and adding to salad greens.  
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 "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.

 . 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 
Jo Oliver  at 2cccatch@gmail.com for sign up info for the fish CSF.     
We have two great beekeepers that bring their honey to our stand...Alisha Taft from the Rock Front Ranch near Cuyama  brings her sage and wildflower honeys and David's Blue Ribbon Honey ( and bee pollen ) from the Arroyo Grande area. 
   
"At Rutiz Farms, our goal is to provide the highest quality fresh produce while using sustainable farming practices, including legume green manure cover cropping, organic fertilizers, no pesticides and no GMO crops."     Our goal is simple...to bring to our customers ( and their families ).. fresh, nutritious, and safe food at a reasonable price and good value.
  


  

Available at the Standstrawberry
Here are the items that we should have on the "table" for this Friday:
sugar snap peas or English Shelling peas---$4/ pound
baby broccoli--$5 pound
broccoli--$3/ pound
onions--$1.00/ pound
kale--$2/ bunch
collard greens--$2/ bunch
dandelion greens--$2/ bunch
chard--$2/ bunch
beets--$2/ bunch
lettuce-- $1.50 each
Sierra Gold" potatoes--$2/ pound
purple sweet potatoes--$2/ pound
Brussel Sprouts--$4/ pound
carrots--$2.50 / bunch
leeks--$2/ bunch
baby mixed salad greens--$2/ bag of about 1/2 pound  
Bloomsdale baby spinach--$2/ bag               
cucumbers--$2/lb  from Ocean Breeze Farms in Nipomo
fennel bulb--$1 each
fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro       rosemary, arugula, 
Meyer Lemons--$2.50/ pound 
Mandarin oranges--$2.50/ pound
apples from Cuyama Orchards--$2.50/ pound
Honey:  $13 for a 1 pound jar, $20 for a 2 pound jar 
goat cheese--$7/ tub
almond brittle--$5 / 5 oz  bag or $13/ 1 pound bag
Fresh eggs--$7/ doz                       
Flowers:   $6 to $10 / bunch    

Harvest Box Info
You are welcome to come by and pick out individual items from the table or continue to pick up your reserved Harvest box or both( add items that may not be included in your Box that week)..The Harvest Boxes, which cost $18 / week , will be available for pick up during the Stand hours on Fridays only. I would ask you to kindly let me know by Thursday evening of each week, with a E mail response( use the link in the right hand column of this newsletter where it says  Order Your Harvest Box)  if you want a Box for the week.    Please take note:  this ordering link is only usable for the current week's newsletter....After Friday morning of each week, the ordering link becomes unusable!

  

Week of Jan 5 2018

In This Issue
Available at the Stand
Harvest Box Info

Order Your Harvest Box  
Click Here      
.
(this ordering link is only active until 7am  Friday of the week that this newsletter was originally sent out. )
Harvest Box   

Produce in the Harvest Box this week:

sugar snap peas

sweet "Mokum" orange carrots

baby bok choy

a bag of salad mix

"Sierra Gold"  potatoes

radishes

butternut squash

a bulb of fennel

"Persian" cucumbers

kiwis from Mallard lake Ranch

  PLEASE bring back the empty boxes each week.
Stand Hours
OPEN RAIN/SHINE 

Tuesdays and Fridays: noon to 5 pm
Saturdays: 10am to 4pm

FARM STAND LOCATION:
1075 "The Pike" in Arroyo Grande.
We are located on the south side of The Pike, between Halcyon Road and Elm Street. Visit our web site at www.Rutizfarms.com for a map to the farm.

Our mailing address is:
Rutiz Farms
333 Miller Way
Arroyo Grande,  Ca 93420


 
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Thank you for choosing to support our farm and local, pesticide free, sustainable agriculture.

Jerry & Maureen
Rutiz Family Farms