Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

We now have "stone" fruit from two of my favorite growers, Alan from Island Farms in Kingsburg and Mike Cirone from See Canyon.  Great apricots, peaches, nectarines and plums!
 
Our "fresh" bean crop is starting to come into plentiful supplies...Blue Lake green beans, Romano "Italian" green beans and yellow "Wax" beans.  Our "4th of July" tomatoes are happening...finally!  Raspberries and blackberries and even a few strawberries will be on the stand table for the summer.  Our bi-color sweet corn is another week or two away.
APPLE BLOW OUT
We still have a few cases of Cuyama Orchards organically grown apples left over from last season.  Fuji and Pink Lady varieties....on sale until they are gone....$1.50/ pound or if you buy 5 or more pounds---only $1/ pound!  Still good for fresh eating or for applesauce, juicing or pies.

JAMS AND JELLIES COMING TO OUR STAND THIS SATURDAY:
"Christiana Christian is the chef and maker behind Christiana's Preserves. She grew up watching her mom make boysenberry jam every summer from the boysenberry bushes in their garden. She has a background in culinary arts and was formally the Culinary Expert at Williams-Sonoma. All her jams and jellies are made with care in small batches and with locally grown fruit".

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
Craig will be cooking pizzas in his wood-fired pizza oven  from noon to 3 pm.
Carol and Nancy will be selling their cookies, scones and tarts.
Shannon and Justin from MicroCosmic Organics will have their organic microgreens .
Nelson and Christina from Wild Bread Co will have their freshly baked breads. 
Christianna selling her jams and jellies.
Jennifer from The Vreamery will have her dairy-free cheeses every 1st and 3rd Saturday.

WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming
methods:broccoli, squash, salad mix, cabbage, celery, fennel, potatoes, bok choy and carrots.
Blenheim apricots from Mike Cirone in See Canyon..."dry farmed" for great flavor.

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.
Cabbage --A simple coleslaw recipe using the cabbage and carrots:
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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.

A simple and delicious way to prepare the  zucchini and yellow crookneck squash. .cut the squash lengthwise into stripes about 1/4 inch thick, cover with a little olive oil and  seasonings, put them on a hot bar-b-q grill or under a broiler for 5 to 10 minutes on each side until brown and crispy

        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.

Deglet noor 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:
strawberries--$3.50/ basket, 3 baskets for $10
raspberries and blackberries---$4/ basket
Green beans, yellow wax beans, Romano beans--$3/ pound
Zucchini or yellow crookneck squash--$2/ pound
Tomatoes--$3/ pound
Persian Cucumbers--$3/ pound
Pickling cucumbers--$3/ pound
baby bok choy--$1.50 / bunch
fennel--$1 each
kale--$2/ bunch
dandelion greens--$2/ bunch
collard greens---$2/ bunch
chard--$2/ bunch
beets--$2/ bunch
lettuce-- $1.50 each
"Sierra Gold" potatoes--$2/ pound
"Halcyon" gold or red potatoes--$2/ pound
Fingerling potatoes--$3/ pound
yellow onions--$2.00/ pound 
"Mokum" orange baby carrots--$2.50 / bunch
leeks--$ 2 pound
baby mixed salad greens--$2/ bag of about 1/2 pound 
Endive --$3/ bag of about 1/2 pound
spicy greens  mix--$3/ bag of about 1/2 pound  
Bloomsdale baby spinach--$2/ bag
fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro , mint, rosemary, French tarragon and basil
Flowers: $6 / bunch

from other growers ( pesticide free unless otherwise noted )
Hass avocados--$1.50 each
peaches, nectarines, plums, apricots--$3 / pound
blueberries--$4/ basket
Mandarin tangerines--$2.50/ pound
apples--$1.50/ pound
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 July 12 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

orange carrots

green zucchini

yellow crookneck squash

salad mix

bok choy

fennel bulb

celery

green cabbage

yellow "fingerling" potatoes

"Blenheim" apricots from See Canyon

  PLEASE bring back the empty boxes each week.
Stand Hours
OPEN RAIN/SHINE 

Tuesdays through Fridays: noon to 6pm
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