Rutiz Family Farms
Newsletter

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.

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 ( fish ) will offer their pre-ordered deliveries...contact Kevin Hall at 2ccCatch@gmail.com 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.

"Elegance" Greens Mix---a combination of flavors and textures ( pac choi, red mustard, mizuna and leaf broccoli ) makes this a beautiful and tasty salad.  You might want to mix the salad mix and spinach in to make a awesome salad.

English "shelling" peas. You need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!

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!
Cooking your  artichokes....don't use your microwave when steaming your artichokes. I highly recommend the "old fashioned" way and use a steamer on the stove top with lots of water. I feel it makes for a good, moist artichoke, cook until tender. Make sure a knife goes into the heart very easily and the outer leaves should pull off very easily. If you under cook them, they will be tough and inedible...but with the right amount of cooking, the artichokes should be delicious.
A new recipe that I tried last night to prepare the artichokes:
(1) with a sharp knife, cut off the top third of the artichoke and peel the outer skin off the stem ( like peeling a banana ) (2) pull off and discard a few of the outer leaves that may be a little tougher,  
(3) cut the artichoke in half lengthwise
(4) steam until tender ( about 30 minutes)
(5) remove from steamer, let cool slightly and coat with olive oil and seasonings on all sides 
(6) grill the artichokes, under a broiler or bar-b-que, turning a few times until browned and crispy on the outsides.

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 .

        PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES: 
 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.

Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!  
   
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 week:
strawberries--$3.50/ basket, 3 baskets for $10
Snap peas---$4/ pound
English shelling peas--$4/ pound
delicata squash--$1.50/ pound
 Butternut squash--$1/ pound
baby bok choy--$1.50 / bunch
artichokes--$1 each
sweet potatoes--$2/ pound, purple flesh
fennel--$1 each
kale--$2/ bunch
dandelion greens--$2/ bunch
collard greens---$2/ bunch
Green garlic --$2/ bunch
chard--$2/ bunch
beets--$2/ bunch
radishes--$1.50/ bunch
lettuce-- $1.50 each
"Sierra Gold" potatoes--$2/ pound
parsnips--$2/pound
"Mokum" orange baby carrots--$2.50 / bunch
Chantenay carrots--$2/ pound
leeks--$ 2 pound
baby mixed salad greens--$2/ bag of about 1/2 pound
Bloomsdale baby spinach--$2/ bag
fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro , mint, rosemary, French tarragon
Flowers: $6 / bunch

from other growers ( pesticide free unless otherwise noted )
blueberries--$4/ basket
Meyer lemons--$2.50/ pound
Cara Cara oranges---$1.50/ pound
Mandarin tangerines--$2.50/ pound
apples--$2.50/ pound
yellow onions--$1.00/ pound ( "conventionally grown" in Washington State)
Honey:,$14 for a 1 pound jar, $22 for a 2 pound jar
goat cheese--$7/ tub
almond brittle--$5 / 5 oz bag or $13/ 1 pound bag

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 $20 / 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 April 19 2019

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:

English "shelling" peas

kohlrabi

artichokes

broccoli

spinach
 
a bag of salad mix

a bag of our "Elegance" greens mix

Delicata squash

Zutano avocados

a basket of our strawberries

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

Tuesdays through Fridays: noon to 5pm
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