WELCOME TO RUTIZ FARMS 

Daylight savings time starts this coming Sunday...so beginning Tuesday, Nov. 7, the stand will be closing at 5pm on Tuesdays and Fridays ( we will continue to open at noon on Tuesdays and Fridays).  We will still be open on Saturdays from 10 to 4 pm. 

What to do with the seeds from your pumpkins...we will have roasted pumpkins seeds samples for everyone to try this Friday at the farm stand.  They are easy to make:

remove the seeds from the inside of your pumpkin

wash off any stringy parts

spread out the seeds , single layer on a cookie sheet

sprinkle some salt or other seasonings on the seeds

roast in oven for about 10 to 15 minutes at 350 degrees until crispy.

THIS FRIDAY AT THE STAND

Teixeira Cattle Company beef.

BlissRiver Organics elderberry syrup.

Kandarian grains.

 Little Red Hen 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, lettuces, beans, radishes, beets, Kabocha squash and cherry tomatoes.

The bell peppers come from Tutti Frutti Organic Farms in Lompoc

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

A simple recipe for roasted beets:
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets . Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

Roast or steam the Kabocha squash...one of the sweetest of the "winter" squashes....great for use as the filling in your "pumpkin" pie!

A recipe from Kandarian Farms for Sweet Purple Corn Cake using ingredients from their farm!
This gluten free corncake is very versatile...use as much unrefined sugar as you'd like, and whichever chunky elements & ground spices are your favorites.
Ingredients:
1 c. organic purple corn meal (Kandarian Farms)
1 c. organic teff flour (Kandarian Farms)
1.5 c. unsweetened milk of any kind (almond, oat, rice, etc.) OR filtered water
2/3 c. melted butter or coconut oil
2 eggs
1 t. aluminum free baking powder
1/2 - 3/4 c. unrefined sugar such as sucanat, coconut sugar, etc.
1/8 - 1/4 c. maple syrup
1 t. vanilla extract
1 t. fine ground, unrefined salt such a Himalayan Pink, Celtic, or Real Salt
1 c. optional chunky elements: softened purple corn kernels, berries, or pecans/walnuts
optional spices: 2 t. ground coriander (Kandarian Farms), 1/2 t. ground nutmeg, and
1/2 t. ground ginger
Preparation
In a large mixing bowl, sift together corn meal and ground teff (coffee grinder works great!)
In a separate bowl, combine melted butter/coconut oil, milk/water (room temp), unrefined sugar, maple syrup, and vanilla. Then, mix in baking powder, salt, and optional ground spices.
In a bowl on the side, beat the eggs and add them to the (warm, not hot) oil mixture. Mix well.
Stir this oil mixture into the flour mixture. When the two are mixed until smooth, add optional chunky elements such as nuts/corn kernels, and stir one last time.
Pour batter into a buttered baking pan/dish.
Bake at 350 degrees for 40-50 minutes...takes longer to bake if using a small pan/dish and the batter is deeper than 2"...it's done when a wooden skewer stick comes out dry.

        PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES: 

Fresh jujubes from Rock Front Ranch.

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 Friend's Ranch in Ojai and 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.