WELCOME TO RUTIZ FARMS
Happy 4th of July! We have plenty of ripe and tasty certified organic fruit from Island Farms near Kingsburg.... peaches, nectarines, plums, and apricots. Blueberries from Don James in Arroyo Grande , Mandarin oranges from Friend's Ranch in Ojai and apples from Cuyama Orchards...and a few of our own raspberries, blackberries and strawberries!
This week's farm stand hours....we will be closed Thursday, July 4th...so we can celebrate! We will be open regular hours on Wednesday, Friday and Saturday.
NEW ITEM:
Our own cucumbers for making pickles...$3/ pound.
THIS FRIDAY AT THE STAND.
Teixeira Cattle Co beef.
Little Red Hen bread will be taking this week off...she'll be back next Tuesday.
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats
Central Coast Catch ( fish ) will offer their pre-ordered deliveries...contact Kevin Hall at
[email protected] 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:Cauliflower, squash, spinach, kale, celery, potatoes, bok choy and carrots.
Persian cucumbers from Phillip at SLO Grown Produce in Arroyo Grande...pesticide free.
"Dapple Fire" Pluots ( a cross of a plum and an apricot...with a deep red inside ) and " Black Velvet" apricots ( dark burgundy outside color, yellow on the inside ) from Island Farms in Kingsburg...certified organic.
Kale-
-How about a nice fresh kale salad using the bunch of Tuscano kale in your box this week. First, gently massage the leaves with your hands for a minute to make them a bit more tender. Then cut up the leaves into thin "ribbons" discarding the thicker portion of the stem. Mix in a bowl with some vinaigrette dressing and chopped nuts and fruits and finish with some Parmesan cheese sprinkled on top..delicious and good for you! Or how about some "kale chips"...wash and separate the leafy part from the stem ( discard the thicker stems ), cut up the leaves into smaller portions, add a little olive oil and seasonings, put on a roasting pan and roast in a hot oven until the leaves are crispy
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
A SIMPLE COBBLER RECIPE FROM OUR FRUIT GROWER:
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!
