WELCOME TO RUTIZ FARMS
This coming week is a good time to stock up with all the summer fruits for the 4th of July week festivities. Peaches, nectarines, plums, apples, apricots, blueberries, blackberries and raspberries!
Our "first" strawberry crop is nearly finished for this season...we had a good run with them...we've been harvesting since mid February and the plants are tired. The u-pick is done, but we'll continue to have some for the farm stand table for another couple of weeks. This year we did plant a "second" field of strawberries that should be ready for harvest late summer and into the fall months. This is a first for me...so not sure how it will come out.
next week's farm stand hours....we will be closed Thursday, July 4th...so we can celebrate! We will be open regular hours on Tuesday, Wednesday, Friday and Saturday.
Meyer lemons to sell at our farm stand...If you have a backyard tree that's loaded with Meyer lemons...pick a bag or a box full and bring them to the stand...we'll pay you for them...just make sure that they are nice and yellow and juicy!
And of course they should be pesticide-free.
THIS FRIDAY AT THE STAND.
BeeWench Farms chicken, pork and bone broth.
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
Carol and Nancy will have 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.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods: garlic, zucchini, salad mix, broccoli, celery, potatoes, bok choy and carrots.
Persian cucumbers from Phillip at SLO Grown Produce in Arroyo Grande...pesticide free.
Plums from Island Farms in Kingsburg...certified organic.
The peas in this week's box are the
sugar snap peas
...edible pod....which means that you eat the outside skin also...no need to shell these peas. They are sweet and crunchy, great served raw with a dip or added to a stir fry dish.
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
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
.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.
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!