WELCOME TO RUTIZ FARMS
With possible stormy weather in the forecast
for this coming week be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand closures due to weather.. be sure to check with our "Social Media" sites if the weather is questionable.
The continuing rain is taking its toll on some of our vegetables growing in the field...but we still have plenty of broccoli, baby broccoli, peas, artichokes, purple sweet potatoes, Sierra Gold potatoes, parsley, leeks, beets, Brussels sprout, cabbage and winter squashes...along with some great Mandarin oranges, apples, Zutano avocadoes and Cara Cara oranges from our local grower friends
We'll also have colorful ranunculus flowers grown on our own farm...$6/ bunch.
strawberry crop has been struggling along due to the wet weather. Just when it seems that we'll have some nice berries to pick...it rains again. We'll continue to have a few baskets for sale in between storms...but we are having to pick them in a less ripened point then we would like , so they have "white shoulders" and won't taste nearly as sweet as later on in the season....have patience...they will get better!
THIS FRIDAY AT THE STAND.
BeeWench Farms chicken, pork and bone broth.
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 N.14th 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, sweet potatoes, artichokes, peas, cauliflower, , green garlic and butternut squash.
Zutano avocados from David Righetti in SLO.
Mandarin oranges from Friends Ranch in Ojai, pesticide free.
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.
....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.
purple sweet potatoes
are grown on our farm by Raul, my foreman of the field crew. These potatoes are high in the antioxidant anthocyanins, the same plant compounds that give blueberries, pomegranates, and purple carrots their rich color and are said to have some get nutritional benefits. What's more, purple sweet potatoes tend to be slightly less sweet than orange potatoes, so they work really well in savory dishes and their pretty purple color actually gets deeper when cooked. The best cooking method that we have found is to peel the outer skin off, cut into sections and boil or steam these potatoes until a fork easily slides through them. By cooking them in water, they stay moister and won't dry out. A little butter on top is all you need for a nutritious side
butternut squash are at their prime this time of the year. They were harvested back last fall and have had a few months to "cure"...meaning that they are gotten sweeter and a smoother consistency. Keep it simple when cooking them...
Using a sharp, stiff blade knife ( don't cut your finger!), cut them in half lengthwise, remove the seeds, coat with a little olive oil and seasonings, put cut side down on a roasting pan or cookie sheet in the oven at 350 degrees for about 25 minutes, turning once. They are ready when the meat is soft and slightly crispy on the outside. Eat like a baked potato, adding a little butter or brown sugar if desired...probably don't eat the skin unless you are really hungry!
Recipe idea for
butternut squash from "Cook's Illustrated" magazine:
heat oven to 425 degrees, put oven rack on lowest position in oven, peel the skin using a vegetable peeler until squash is completely orange with no white flesh remaining ( roughly 1/8 inch deep), halve squash lengthwise and scrape out seeds, place squash cut side down on cutting board and slice crosswise into 1/2 inch thick rings, toss squash with 3 tablespoons melted butter, 1/2 teaspoon salt and 1/2 teaspoon pepper until evenly coated, arrange squash on rimmed baking sheet in single layer, roast until side touching sheet is well browned ( 20 to 25 minutes) and then use a spatula to flip each piece, cook another 10 to 15 minutes until both sides are browned, top with some pecans, goat cheese or maple syrup if desired
English "shelling" peas
. You need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!
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.
Zutano avocados have just been picked and thus will need a couple of weeks 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 Stand
Here are the items that we should have on the "table" for this week:
delicata squash--$1.50/ pound
Butternut, kabocha and spaghetti squashes--$1/ pound
baby bok choy--$1 / bunch
sweet potatoes--$2/ pound, purple flesh
green cabbage--$1.50/ pound
dandelion greens--$2/ bunch
collard greens---$2/ bunch
Green garlic --$2/ bunch
Brussels sprouts--$3/ pound
sugar snap peas--$4/ pound
English shelling peas--$4/ pound
lettuce-- $1.50 each
"Sierra Gold" potatoes--$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 , 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
"Persian" type cucumbers--$3/ 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!
Order Your Harvest Box
(this ordering link is only active until 7am Friday of the week that this newsletter was originally sent out.
Produce in the Harvest Box this week:
purple sweet potatoes
English "shelling" peas
Mandarin oranges from Ojai
PLEASE bring back the empty boxes each week.
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
for a map to the farm.
Our mailing address is:
333 Miller Way
Arroyo Grande, Ca 93420