WELCOME TO RUTIZ FARMS
Starting next week, May 23, our farm stand will be open two additional days per week....on Wednesdays and Thursdays, from noon to 6 pm. Hopefully, this will give the people who always tell me " we come by your stand, but it is never open", a chance to stop in and see what we have to offer.
next week, we will be open Tuesday through Friday, noon to 6 pm and Saturdays, 10 am to 4 pm.
We'll give it a try for the summer and see what kind of response we get...if nothing else, I think we'll find that our Tuesdays and Fridays aren't quite as hectic for our staff and customers.
Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last " minute updates of farm stand happenings, specials and events.
Anyone need a full flat of our wonderful strawberries...this coming Friday and Saturday we will have a special price of $30 for a full flat ( 12 baskets ). Our regular price is $40/ flat. A good time to stock up your freezer with our strawberries...for smoothies later on when the strawberry crop is finished!
Our strawberry field is now open for
u-pick each Tuesday and Friday from noon to 6 pm and Saturdays from 10 am to 4 pm. Bring the family out for a fun time picking our delicious strawberries. Bring your own containers or use our baskets to pick into. The price will be $3.00 per pound, which works out to be about $3.00 per one pint basket ( our regular price when purchased already picked at the stand is $3.50 /basket ). We will continue to have plenty of picked berries available at The Stand, along with all our other veggies and fruits.
THIS FRIDAY AT THE STAND
Craig's wood fired pizza oven making delicious pizza with topping using veggies from the farm...eat here or take home.
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 ( email@example.com ).
What's in this week's Box
Grown on our farm using organic farming methods:
kale, peas, broccoli, cabbage, lettuces, carrots and strawberries.
The Hass avocados are grown by Dave Righetti...pesticide free.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo. They are grown pesticide- free .
.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.
AN EASY SAUTEED CABBAGE RECIPE
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt 2 tablespoons butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, 1 tsp.salt, and 1/2 tsp. pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
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.
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 and from Friends Ranch in Ojai....pesticide free.
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
Bone Broth made with BeeWench chicken bones and organic vegetables.
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