WELCOME TO RUTIZ FARMS

BIG HAPPENINGS AT THE FARM THIS TUESDAY!

Our  strawberry field is now open for u-pick Tuesday through Friday from noon to 5 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 $3.50 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 per basket.. This season we have 4 varieties of strawberries...Gaviota, Fronteras, Chandler, and Cabrillo.  As you are picking in the field, be sure to look for the signs at the beginnings of the rows that identify each variety . Let us know which is your favorite!  

We will continue to have plenty of picked berries available at The Stand, along with all our other veggies and fruits. 

This Tuesday, April 15, we welcome to our farm stand Nihal, an up and coming baker of assorted sweet and savoy treats.  Her company, Nini Cookie, was founded on the principle of offering healthy eating treats made with clean, local ingredients. 

 

This is the week to get your garden started ! The folks from Growing Grounds will be at both the Friday and Saturday farm stand with a huge assortment of edible garden plants. They can help you find and choose the best plants for your garden from of their vast array of pesticide-free veggies, heirloom tomatoes, peppers, eggplants, herbs, fruits and more.

 Starting Tuesday, April 23, our stand will be open until 6 pm Tuesdays through Fridays.

Our artichokes are in full production and they are some of the best ones we've had for years!  This winter's cold and rainy weather is just what artichoke plants like to produce tender and large artichokes.  See below under recipe ideas for some simple cooking tips.  To encourage everyone to buy more artichokes ...a special price of $1 each for our artichokes.

We'll also have colorful ranunculus and dutch Iris flowers grown on our own farm...$6/ bunch.

 Little Red Hen bread

BlissRiver Organics elderberry syrup.

Kacey Cakes gluten free treats 

Central Coast Catch ( fish ) will offer their pre-ordered deliveries...contact Kevin Hall at [email protected] for sign up info.

THIS SATURDAY AT THE STAND

Shannon and Justin from MicroCosmic Organics will be offering their organic microgreens .

Nelson and Christina from Wild Bread Co will have their freshly baked breads. 

Jennifer from The Vreamery will have her dairy-free cheeses every 1st and 3rd Saturday.

 

WHAT'S IN THE HARVEST BOX THIS WEEK

Grown on our farm using organic farming methods: strawberries, peas, broccoli, delicata squash, kohlrabi, artichokes, greens mix, salad mix, and spinach.

Zutano avocados from David Righetti in SLO.

Kohlrabi  is a vegetable that reminds me of a potato crossed with an artichoke heart.
Using a vegetable peeler or knife, peel the kohlrabi and make sure to remove any leaves and stems.
Raw as a salad:
Cut 3 kohlrabi  into matchsticks sized pieces, toss in a large bowl with 1/4 cup olive oil, chopped cilantro, chopped scallions, 1/2 minced jalapeno ( optional ), zest from 1 orange, zest from 1 lime, juice from 1 orange, juice from 1 lime, 1/4 cup honey, 1/2 tsp kosher salt, 1 Tbs rice wine vinegar.
Roasted:
Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.


The  delicata squash  is sweet and delicious and easy to cook. Slice the squash in half lengthwise, remove the seeds, season with a little olive oil,garlic and salt and pepper, place cut side down in a roasting pan, cook at 400 degrees for about 20 minutes until soft, you can eat the whole squash...skin and all.
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!

The Zutano avocados have just been picked and thus will need a  week or so to ripened.  To ensure a quicker and even ripening, put the avocados in a paper bag (with a apple or a ripe banana) on your kitchen counter .

 Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages

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 and N.14th Wild Bread Co. every Saturday.

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.

Bone Broth made with BeeWench chicken bones and organic vegetables. 

Sierra High brand Lavender and White Sage essential oils.

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.