WELCOME TO RUTIZ FARMS
Lots of summer fruits now at the farm stand....Peaches, "donut" peaches, nectarines, plums, pluots and apricots from Island Farms---certified organic!
Blueberries, mandarin oranges, apples and a few strawberries.
Coming soon...our own raspberries and blackberries.
THIS FRIDAY AT THE STAND.
Teixeira Cattle Co beef.
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.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods: kale, zucchini, salad mix, broccoli, celery, potatoes and carrots.
Persian cucumbers from Phillip at SLO Grown Produce in Arroyo Grande...pesticide free.
Hass avocados from David Righetti near SLO.
Yellow nectarines from Island Farms in Kingsburg...certified organic.
A simple and delicious way to prepare the
zucchini 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
This week's potatoes are our own yellow ( Russian Banana ) fingerling potatoes. They are called fingerling because they are about the size of a person's finger.
My favorite way to prepare them is to first steam them whole until they are just getting soft and then put them into a hot fry pan with some oil and seasonings and brown the outsides until crispy.
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
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!
