Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

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.   

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 be taking a few weeks off.  

THIS SATURDAY AT THE STAND
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. 
 
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods:
carrots, potatoes, Greens mix, Brussels sprout, peas, cauliflower, spinach, bok choy and spaghetti squash.
Cara Cara oranges from Amber Smith near Visalia.

"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 Bloomsdale spinach in to make a awesome salad.

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.
 ..
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 "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.

With  spaghetti squash, most people seem to fall into one of two categories:
There are those who LOVE spaghetti squash as a lower-calorie replacement for spaghetti. And there are those who shun it, believing that if you're going to eat pasta, you should enjoy the real thing.
But I feel that looking at spaghetti squash as a pasta "substitute" in the first place does the vegetable an unfair disservice. The unique taste and texture of spaghetti squash ought to be appreciated in their own right, not compared to carb-filled noodles.
No matter how many websites you find that claim their spaghetti squash recipe "tastes just like the real thing," spaghetti squash will never be pasta.
And that's completely okay!
The following recipe is my favorite method for how to cook a spaghetti squash that yields non-watery results every time. It calls for roasting the spaghetti squash at 460 F, which is higher than any other recipe I've ever seen and works beautifully to caramelize the natural sugars in the squash and zap away extra moisture, leaving you with perfectly cooked spaghetti squash that is ready to be dressed up however you wish or even eaten by itself.
To Bake Spaghetti Squash:
Start by carefully cutting the spaghetti squash in half, lengthwise.
Place the squash-flat sides up-in a baking pan. If desired, scoop out the seeds and brush the squash with olive oil and sprinkle with salt. I usually opt to scoop out the seeds after baking.
Place the pan on the middle rack in a non-preheated oven, and turn the oven to 460 F.
Most spaghetti squashes will take around 40-50 minutes to fully roast, depending on the size of the squash; but if you have a small squash, it's a good idea to check it after 20-30 minutes or so.
Scoop out the strands, and add tomato sauce, cheesy sauce, alfredo sauce, salad dressing, pesto, or any other sauce you'd add to pasta
recipe courtesy of chocolatecoveredkatie.com


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.

        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, 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 18 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:

bok choy

spaghetti squash 

"Elegance" greens mix 

"Bloomsdale" spinach

English "shelling"  peas

cauliflower

"Sierra Gold" potatoes

Brussels sprout 

orange "Mokum"  carrots

Cara-Cara oranges


  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