WELCOME TO RUTIZ FARMS
Stone fruit season has finally arrived and we are happy to offer certified organic peaches, nectarines, apricots, plums and cherries from Island Fruit Ranch near Fresno. Due to the cooler than normal temperatures these past few weeks, their fruit could use a day or two on your kitchen counter to soften and finish ripening. But the flavor is there!
This coming Saturday will find lots going on at the farm stand. Craig be cooking up pizzas in his wood fired oven ( noon until sold out ). Carol and Nancy will be offering their cookies, scones and muffins...tasty treats!
Shannon and Justin from MicroCosmic Organics will have their organic microgreens .
Nelson and Christina from Wild Bread Co will have their freshly baked breads.
And on top of all these great artisan food providers, this Saturday, we welcome docents from the Pismo State Park Monarch Butterfly Trees. They will be providing information on how you can, in your own garden at home, provide habitat for the Monarch Butterflies when they come to visit the Central Coast this fall. To help you get started in your own Butterfly project, our farm has grown over 500 Narrow Leaf Milkweed plants in 4 inch pots. These plants are ready for you to take home and plant in your garden and will provide food for the Monarch Butterfly larva when the adults lay their eggs later this year. As our farm's small part in helping the Monarch's survival, we will be providing one plant free to each family that comes by this Saturday. The State Park docents will be at our the farm this Saturday, from 11 to 3 pm, giving you tips on how to make a happy home for the butterflies!
Our "summer" hours are Tuesdays through Fridays, noon to 6 pm and Saturdays, 10 am to 4 pm.
THIS FRIDAY AT THE STAND.
Teixeira Cattle Co beef ( until only 3:30 pm this week )
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.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods: broccoli, napa cabbage, kale, potatoes, carrots, celery, beets, cauliflower and salad mix.
English cucumber from Phillip at SLO Grown Produce in Arroyo Grande...pesticide free.
Apples from Cuyama Organic Orchards.
What to do with this
Napa Cabbage:
Add Napa to a stir fry, separating the white stems and dicing them into one inch squares can make for a nice presentation. Don't throw the green part out though - just add it to the stir fry toward the end (since it takes less time to cook)
Cole slaw---substitute Napa Cabbage for the standard cabbage for a unique and delicious summer salad! Try this creamy version with yogurt
The "Sierra Gold"
potatoes
are great for baking, roasting, mashing or frying. No need to peel off the outer skin, just scrub off the dirt and cook with the skins left on ( much of the nutrients in a potato are in the skins!). They have a nice sweet taste and a yellow, creamy insides.
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
simple recipe for
roasted beets:
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets . Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.
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!
