Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

With possible stormy weather in the forecast  for this coming week be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand closures due to weather.. be sure to check with our "Social Media" sites if the weather is questionable.  
 
The recent wet and cold weather has taken its toll on our farm's produce offerings...less items for the next few weeks!

We have fresh  Chanterelle  mushrooms  available for a limited time at the farm stand.   

THIS FRIDAY AT THE STAND.
BeeWench Farms chicken, pork and bone broth
 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
Jennifer from The Vreamery will be taking this Saturday off.
Shannon and Justin from MicroCosmic Organics will be offering their organic microgreens .
Nelson and Christina from N.14th Wild Bread Co will have their freshly baked breads. 
 
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods:
broccoli, baby broccoli, kohlrabi, peas, bok choy, potaotes, green garlic and Delicata squash.
Leeks grown by Kobara Farms in Arroyo Grande.
Persian cucumbers grown by Ocean Breeze Farm in Nipomo...pesticide free.
Mandarin oranges from Friends Ranch in Ojai...pesticide free.

 A SIMPLE LEEK AND POTATO SOUP RECIPE
(from The Food Network website)
Ingredients:
4 cups chicken stock
1 pound potatoes, peeled and cut into large pieces
3 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1  teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
2/3  cup heavy cream
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

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!

BOK CHOY STIR FRY from Allrecipe website:
 This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy rice or over noodles.  The bok choy cooks down quite a bit, so the raw amount may look like it will be too much before cooking.   If you want a more robust flavor, feel free to add some soy sauce or oyster sauce to the finished product, but personally I like to let the simple but delicious taste of the bok choy shine through
Ingredients:
1 tablespoon vegetable oil, 2 cloves garlic (crushed and chopped) 1 to 2 heads bok choy (trimmed and cut into bite-size pieces..use both the white stems and the green leaves )
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

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!

This week's  green garlic ...this is a true garlic plant, just harvested early, before it makes a bulb and dries out. 
They are the size of a large scallion and have a sweet and mild garlic flavor. Use them the same as a onion scallion or regular garlic...raw cut up and added to salad, sauteed in a stir-fry with carrots, broccoli, or potatoes... or coat them with a little olive oil and roast them on a bar-b-que or under a broiler. Use the bottom 3 to 4 inches, but not the leaves as they can be a bit tough.

        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:

delicata squash--$1.50/ pound
 Butternut, kabocha and spaghetti squashes--$1/ pound
celery root--$3/ pound
baby bok choy--$1 / bunch
sweet potatoes--$2/ pound, purple flesh
green cabbage--$1.50/ pound
fennel--$1 each
kale--$2/ bunch
dandelion greens--$2/ bunch
collard greens---$2/ bunch
Green garlic --$2/ bunch
Brussels sprouts--$3/ pound
sugar snap peas--$4/ pound
English shelling peas--$4/ pound
chard--$2/ bunch
beets--$2/ bunch
radishes--$1.50/ bunch
lettuce-- $1.50 each
"Sierra Gold" potatoes--$2/ pound
parsnips--$2/ bunch
"Mokum" orange baby carrots--$2.50 / bunch
Chantenay carrots--$1/ pound
leeks--$ 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 , rosemary, 
Flowers: $6 / bunch

from other growers ( pesticide free unless otherwise noted )
Meyer lemons--$2.50/ pound
Cara Cara oranges---$1.50/ pound
Mandarin tangerines--$2.50/ pound
"Persian" type cucumbers--$3/ pound
kiwis--$3/ 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 Feb 22 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:

baby broccoli

bok choy

green garlic

leeks

Delicata squash 

kohlrabi

"Persian" type cucumbers

broccoli

English "shelling" peas

Sierra Gold potaotes

Mandarins from Ojai

  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