WELCOME TO RUTIZ FARMS 

We are now on our "winter" hours:

open Tuesday and Fridays, noon to 5 pm.

and Saturdays, 10 am to 4 pm.

Blueberries are back from Gary Teixeira Farm in Orcutt. Grown without the use of pesticides...sweet and delicious.

His harvest is kind of hit and miss this fall...but we should have them for sure this Friday, Saturday and next Tuesday.

THIS FRIDAY AT THE STAND

BeeWench  Farms chicken.

No Little Red Hen bread ( she's taking the week off to attend a bread making class..we'll expect great things when she comes back next Tuesday!)

Kacey Cakes gluten free treats.

Central Coast Catch will be taking this Friday off...no fish deliveries for the CFS this week.  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, lettuces, beans, Delicata squash, potatoes, kale and celery.

The cucumbers come from Ocean Breeze Farms in Nipomo...pesticide free.

The apples are grown by Mike Cirone in See Canyon...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.

The Delicata squash is delicious roasted in the oven. Cut the squash in half lengthwise, remove the seeds, then roast in the oven at 350 degrees for about 30 minutes until soft. The skin is thin and becomes edible when cooked. Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings! 

        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 . 

Jo Oliver  at [email protected] 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.