WELCOME TO RUTIZ FARMS
FARM STAND SCHEDULE FOR THE UPCOMING HOLIDAYS
Regular hours for this week.
Closed Tuesday, Dec. 25 ( for Christmas )
Closed Tuesday, Jan. 1 ( for New Years )
Open Wednesdays, Thursdays and Fridays..noon to 5 pm
Saturdays...10 to 4 pm.
Stock up this week for your Christmas dinner...we'll have plenty of snap peas, radishes, carrots and goat cheese for a relish tray; Brussels sprouts, potatoes, beets, onions, green garlic, parsnips, celery root, and winter squashes for roasted vegetables; salad mix, cucumbers and avocados for a green salad; apples, kiwi, blueberries, blackberries, fuyu persimmons and Mandarin oranges for a fruit salad; and
white "Asiatic" lilies and sunflowers for a centerpiece.
Thinking about gifts for the holidays...
A
gift certificate for our farm...for any amount that you wish..available for sale at the stand.
Jars of
honey ... 1 pound or honey with honeycomb in the jar.
Almond brittle in 5 oz. or 1 pound bags
We have lots of
firewood!
We now have it neatly stacked next to the farm stand and have it available for sale at $6/ box . You are welcome to choose out your pieces from the stack and make up your own custom box or grab a box already made up. We are using the same size box that we pack our Harvest Box into and they weigh about 30 pounds ( of wood ) when full. This is "well seasoned" ( 2 years cured and very dry ) eucalyptus wood, split into 12 to 15 inch lengths, great for your home fireplace or backyard fire pit.
Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand closures due to weather and any new happenings on the farm.
Teixeira Cattle Co. beef.
Little Red Hen bread .
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats
Tiber Canyon olive oils.
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] ).
THIS SATURDAY AT THE STAND
Jennifer from The Vreamery will bring her selections of Vegan Cheeses.
Shannon from MicroCosmic Organics will be offering organic microgreens .
Nelson from N.14th Wild Bread Co will have his freshly baked breads.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods:
salad mix, carrots, snap peas, Brussels sprouts, delicata squash, radish, beets, and potatoes..
Avocados from a local orchard...pesticide free.
Cucumbers from Ocean Breeze Farm in Nipomo..pesticide free.
Kiwis from Mallard Lake Ranch in Nipomo....pesticide free.
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.
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! Brush a little maple syrup on the squash for its last 10 minutes of cooking time for a "sweet" treat!
What to do with this week's
Brussels Sprouts...roast them whole by covering them in a little olive oil and garlic powder and putting them single layer on a roasting pan in the oven @ 400 degrees until they are light brown on the outside. You can add a little Balsamic vinegar before you roast them if desired. Or steam them whole until tender ( don't over cook them as they can become strong flavored and bitter ).
SWEET & SOUR BRUSSELS SPROUTS from Bon Appetit web site:
Pre-heat oven to 400.
2 1/2 lbs brussels sprouts-cut in half lengthwise, toss with 3 TBS olive oil salt/pepper. Roast for 20-25 min, tossing halfway. Cook until softened and cut sides are brown.
Whisk 1/4 cup red wine vinegar, 3 TBS sugar, 1TBS fish sauce, 1 TBS soy sauce, 1 TBS olive oil in a large bowl. Add brussels sprouts to vinaigrette.
Top with 2 TBS unsalted roasted pumpkin seeds(pepitas), 1 tsp finely chopped fresh rosemary and 1 tsp Aleppo pepper or 1/4tsp crushed red pepper flakes.
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.
The "
Sierra Gold" potatoes are great for baking, roasting, mashing or frying. No need to peel off the outer skin, just scrub off the dirt and cook with the skins left on ( much of the nutrients in a potato are in the skins!). They have a nice sweet taste and a yellow, creamy insides.
. The
"Persian" cucumber is unique among cucumbers in that it has a thin skin that doesn't require peeling and has no bitter aftertaste.
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!
Fresh fish caught by local fisherman out of Morro Bay is offered every Friday at our stand. Contact
