Rutiz Family Farms


We have fresh Chanterelle  mushrooms available for a limited time at the farm stand.   We are fortunate to get these tasty fungi from a friend of ours, Louie, who is a mushroom "hunter" based in the See Canyon area.  The recent rains have woken up these mushrooms from their dormancy, giving Louie the opportunity to find them in their hiding places under oak trees in our rural back country.  He hand harvests, meticulously cleans and dries them...a beautiful and tasty treat that can be enjoyed sauteed with a little butter and garlic powder or mixed in with scrambled eggs for a breakfast feast.  
Vine -ripened tomatoes in the middle of winter!...Phillip from SLO Grown Produce is bringing us his red and ripe tomatoes grown in his green house right here in rural Arroyo Grande.
"Elegance" Greens Mix---a combination of flavors and textures ( pac choi, red mustard, mizuna and leaf broccoli ) makes this a beautiful and tasty salad.
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.   

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 be taking a few weeks off.  

Jennifer from The Vreamery will have her dairy-free cheeses.
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. 
Grown on our farm using organic farming methods:
carrots, garlic, sweet potatoes, Brussels sprout, lettuce, peas, radish, kohlrabi and butternut squash.
Mandarin oranges from See Canyon...pesticide free.

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 in a salad:
Cut kohlrabi and apple  (both peeled ) into matchsticks sized pieces, toss with olive oil and fresh lemon juice. Season with salt and pepper.
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.

This week's purple sweet potatoes are grown on our farm by Raul, my foreman of the field crew. These potatoes are high in the antioxidant anthocyanins, the same plant compounds that give blueberries, pomegranates, and purple carrots their rich color and are said to have some get nutritional benefits. What's more, purple sweet potatoes tend to be slightly less sweet than orange potatoes, so they work really well in savory dishes and their pretty purple color actually gets deeper when cooked. The best cooking method that we have found is to peel the outer skin off, cut into sections and boil or steam these potatoes until a fork easily slides through them. By cooking them in water, they stay moister and won't dry out. A little butter on top is all you need for a nutritious side dish.

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.

The butternut squash are at their prime this time of the year. They were harvested back last fall and have had a few months to "cure"...meaning that they are gotten sweeter and a smoother consistency. Keep it simple when cooking them...
Using a sharp, stiff blade knife ( don't cut your finger!), cut them in half lengthwise, remove the seeds, coat with a little olive oil and seasonings, put cut side down on a roasting pan or cookie sheet in the oven at 350 degrees for about 25 minutes, turning once. They are ready when the meat is soft and slightly crispy on the outside. Eat like a baked potato, adding a little butter or brown sugar if desired...probably don't eat the skin unless you are really hungry!

Recipe idea for butternut squash from "Cook's Illustrated" magazine:
heat oven to 425 degrees, put oven rack on lowest position in oven, peel the skin using a vegetable peeler until squash is completely orange with no white flesh remaining ( roughly 1/8 inch deep), halve squash lengthwise and scrape out seeds, place squash cut side down on cutting board and slice crosswise into 1/2 inch thick rings, toss squash with 3 tablespoons melted butter, 1/2 teaspoon salt and 1/2 teaspoon pepper until evenly coated, arrange squash on rimmed baking sheet in single layer, roast until side touching sheet is well browned ( 20 to 25 minutes) and then use a spatula to flip each piece, cook another 10 to 15 minutes until both sides are browned, top with some pecans, goat cheese or maple syrup if desired

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!

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.

Mary, one of our neighbors here in Halcyon, has brought us a big box of limes...and a recipe for her "Lime Pie":
Mary's Lime Pie Recipe
1 well-pricked, baked and cooled nine-inch pie crust
2 & 1/4 cups canned condensed milk (2 cans)
3 egg yolks
3/4 cup plus 2 tbs. fresh lime juice
4 tsps. grated lime rind
In a medium bowl beat the egg yolks until thick and light lemon in color. Blend in the condensed milk, using a whisk for this and the following step, not a mixer. Gradually add the lime juice and the rind, blending well. The mixture will thicken considerably with the addition of the lime juice. Spoon the mixture into the pie shell. Reheat the oven to 350 degrees.
While the oven is heating, make the meringue.
3 egg whites
1 tsp. lime juice
6 tbs. sugar

Beat the egg whites until frothy. Add the one tsp. lime juice and beat until whites begin to hold their shape. Add the sugar, one tablespoon at a time, and beat until the mixture forms stiff, glossy peaks and the sugar has dissolved. Place mounds of meringue around the top edge of the pie. Spread it so it touches the inner edge of the crust all around; this will prevent the meringue from shrinking. Heap the rest of the meringue into the center and work out to the border. Using the back of a spoon, pull up points in the meringue to make a textured appearance.
Bake for 15 minutes or until meringue is light brown flecked with gold. Cool, then refrigerate four hours to set. Cut with a knife dipped in cold water to prevent sticking and tearing of meringue.
"I have found that Bearss limes are better for this recipe than Key limes. Because they are bigger, it takes fewer of them to yield this amount of juice, and they are easier to hold while grating."  

 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 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 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, orange, white or purple flesh
green cabbage--$1.50/ pound
blackberries--$4/ basket
fennel--$1 each
kale--$2/ bunch
dandelion greens--$2/ bunch
collard greens---$2/ bunch
Green garlic --$2/ bunch
Brussels sprouts--$4/ pound
sugar snap peas--$4/ pound
English shelling peas--$4/ pound
Kalelettes--$8/ pound ( cross of kale and Brussels sprout)
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
multi-colored carrots--$2.50/ bunch
Chantenay carrots--$1/ pound
leeks--$2/ bunch, smaller size this week
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, arugula, dill
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
avocados--$1 to $1.50 each
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 Jan 11 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:

red radishes

butternut squash 


a head of red butter lettuce

English "shelling"  peas

"green" garlic

purple sweet potatoes

Brussels sprout 

orange "Mokum"  carrots

Mandarin oranges

  PLEASE bring back the empty boxes each week.
Stand Hours

Tuesdays through Fridays: noon to 5pm
Saturdays: 10am to 4pm

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 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