Rutiz Family Farms
Newsletter

WELCOME TO RUTIZ FARMS

  You may of heard in the news about a possible listeria contamination of California grown avocados.  Not to worry about the avocados that we sell at our stand.  Our avocados are grown right here in SLO county and have not been exposed to the possible contamination that happened at the company's packing facility in southern California.

The laying hens our waking up from their "winter" break and we're starting to see some increased egg production.  Hopefully, we should have plenty of eggs available for sale at the farm stand from here on out.  There's nothing like a nice fresh egg with a dark orange yolk and rich flavor.
Our artichokes are in full production and they are some of the best ones we've had for years!  This winter's cold and rainy weather is just what artichoke plants like to produce tender and large artichokes.  See below under recipe ideas for some simple cooking tips.
We'll also have colorful ranunculus and dutch Iris flowers grown on our own farm...$6/ bunch.

Our  strawberry crop continues to  struggle along due to the wet and cold weather. We should have a limited amount of baskets for sale each day that we are open this week...try to come early in the day for best chances to get a basket or two.  I see a good crop of flowers on the strawberry plants coming on, which will hopefully mean abundant berries in 2 weeks...if the weather is cooperative!  If we are lacking this week with our strawberries...we do have plenty of blueberries from Gary Teixeira, who grows some fabulous tasting blueberries on his farm in the Orcutt area...pesticide free!

THIS FRIDAY AT THE STAND.
Teixeira Cattle Co beef.
 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
Jennifer from The Vreamery will have her dairy-free cheeses.
Shannon and Justin from MicroCosmic Organics will be offering 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:
broccoli, radishes, artichokes, garlic, salad mix, snap peas and bok choy.
Zutano avocados from David Righetti in SLO.
"Pixie" tangerines from Friend's Ranch in Ojai...pesticide free.  These tangerines are easy to peel, sweet and seedless.

Speaking about growing things organically on our farm:
Yes, you may encounter a few aphids in the Brussels sprouts, cauliflower or broccoli...just use a strong stream of water from your kitchen faucet and you should be able to rinse off most of the critters.

Cooking your  artichokes ....don't use your microwave when steaming your artichokes. I highly recommend the "old fashioned" way and use a steamer on the stove top with lots of water. I feel it makes for a good, moist artichoke, cook until tender. Make sure a knife goes into the heart very easily and the outer leaves should pull off very easily. If you under cook them, they will be tough and inedible...but with the right amount of cooking, the artichokes should be delicious.

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.


This week's  green garlic...this is a true garlic plant, just harvested early, before it makes a bulb and dries out. 
They are the size of a large scallion and have a sweet and mild garlic flavor. Use them the same as a onion scallion or regular garlic...raw cut up and added to salad, sauteed in a stir-fry with carrots, broccoli, or potatoes... or coat them with a little olive oil and roast them on a bar-b-que or under a broiler. Use the bottom 3 to 4 inches, but not the leaves as they can be a bit tough.
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.
The Zutano avocados have just been picked and thus will need a  week or so to ripened.  To ensure a quicker and even ripening, put the avocados in a paper bag (with a apple or a ripe banana) on your kitchen counter .

        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!  
   
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:

delicata squash--$1.50/ pound
 Butternut squash--$1/ pound
baby bok choy--$1 / bunch
artichokes--$3/ pound
sweet potatoes--$2/ pound, purple flesh
fennel--$1 each
kale--$2/ bunch
dandelion greens--$2/ bunch
collard greens---$2/ bunch
Green garlic --$2/ bunch
Brussels sprouts--$3/ pound
sugar snap peas--$4/ pound
fava beans--$3/ pound
chard--$2/ bunch
beets--$2/ bunch
radishes--$1.50/ bunch
lettuce-- $1.50 each
"Sierra Gold" potatoes--$2/ pound
parsnips--$2/pound
"Mokum" orange baby carrots--$2.50 / bunch
Chantenay carrots--$2/ pound
leeks--$ 2 pound
baby mixed salad greens--$2/ bag of about 1/2 pound
Bloomsdale baby spinach--$2/ bag
fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro , mint, rosemary, 
Flowers: $6 / bunch

from other growers ( pesticide free unless otherwise noted )
Meyer lemons--$2.50/ pound
Cara Cara oranges---$1.50/ pound
Mandarin tangerines--$2.50/ pound
tomatoes--$4/ pound
apples--$2.50/ pound
yellow onions--$1.00/ pound ( "conventionally grown" in Washington State)
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 March 29 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:

artichokes

sugar snap peas

radishes
 
baby broccoli

salad mix

green garlic

baby bok choy

broccoli

Zutano avocados

"Pixie" tangerines 

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

Tuesdays through Fridays: noon to 5pm
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