WELCOME TO RUTIZ FARMS
Our sweet corn is still about 1 week out from being ready, raspberries and tomatoes in good supply, a few blackberries and strawberries, plenty of apricots, plums, peaches and nectarines.
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.
THIS FRIDAY AT THE STAND.
Teixeira Cattle Company beef
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
Shannon and Justin from MicroCosmic Organics will have their organic microgreens .
Nelson and Christina from Wild Bread Co will have their freshly baked breads.
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, spinach, greens mix, cauliflower, green beans, onions, raspberries, chard and carrots.
Blenheim apricots from Mike Cirone in See Canyon..."dry farmed" for great flavor.
Use this week's
spicy greens mix ( contains mizuna, red mustard, pac choi and leaf broccoli ) to make a zesty salad. Mix in some of spinach to tone down the flavor if desired.
Romano Italian green beans are some of the most flavorful of all the green bean varieties...but they may benefit from a few extra minutes of cooking ( as compared to the Blue Lake varieties ) to make the Romano bean more tender.
Cooking the Rainbow colored chard:
Heat olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat.
A simple and delicious way to prepare the
.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!