Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

FARM STAND SCHEDULE FOR THE UPCOMING HOLIDAY
Closed Tuesday, Jan. 1 ( for New Years )
Open this Wednesday, Thursday and Friday..noon to 5 pm
Saturday...10 to 4 pm. 

Have you tried our  Kalelettes?...a cross of kale and Brussels sprouts ( don't worry, no GMOs involved in the breeding).  They are purplish-green in color, about the size of a large Brussels sprout, but loose and fluffy like a small kale plant.  My favorite way to prepare them is to toss them in a bowl with a little olive oil, garlic powder and salt,  roast the whole kalelette in the oven at 400 degrees ( about 15 minutes  until brown  and crispy.  

 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.   

THIS FRIDAY AT THE STAND.
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 be taking the winter off.  Contact Jo for more info on her CFS ( 2cccatch@gmail.com ).

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:
salad mix, carrots, English peas, Brussels sprouts, delicata squash, fennel, bok choy and spinach..
Kiwis from Mallard Lake Ranch in Nipomo...pesticide free.
Mandarin oranges from See Canyon...pesticide free.

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!

Use the fennel bulb as you might use an onion...cut up the white bulb portion and add to a stir fry...it will give you a mildly, sweet licorice flavor.  You can also use the white bulb portion to make a salad by finely shaving and adding to salad greens.

An easy recipe for the baby bok choy:
Cut the heads lengthwise in half or quarters(depending on original head size)and thoroughly rinse with water to remove sand.
Place in skillet with a small amount of water, heat water to a boil, cover with a lid and "steam' for a few minutes until slightly softened.
Drain off most of remaining water, add finely chopped garlic and onion, salt and pepper ( optional--soy sauce, chili flakes, or ginger ) and a little olive oil.

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!

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
Haychia persimmons--$2.50/ 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 4 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 bok choy

Delicata squash 

a bag of Bloomsdale baby spinach

a bag of salad mix

English "shelling"  peas

a bulb of fennel

Brussels sprout 

orange "Mokum"  carrots

Kiwis

Mandarin 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