Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

Daylight savings time starts this coming Sunday...so, due to safety concerns, beginning Tuesday, Nov. 5, the stand will be closing at 5pm on Tuesdays, Wednesdays, Thursdays and Fridays ( we will continue to open at noon on those days).  
We will still be open on Saturdays from 10 to 4 pm. 

We still have plenty of pumpkins available at the farm stand for your last minute Halloween needs.
Does anyone need corn stalks for their fall decorations? ...we have bundles for sale at the farm stand for $5.

THIS FRIDAY AT THE STAND.
Teixeira Cattle Co beef.
 Little Red Hen bread 
Kacey Cakes ( offering  gluten-free, dairy-free, and refined sugar-free desserts and savory sauces. They currently make non-baked cheesecakes, chocolate peanut butter cups, french macaron cookies, vegan queso sauces, and vegan alfredo sauce ).
Central Coast Catch ( fish ) will offer their pre-ordered deliveries...contact Kevin Hall at 2ccCatch@gmail.com for sign up info.  Follow them on Instagram at centralcoastcatch 

THIS SATURDAY AT THE STAND
Shannon and Justin from MicroCosmic Organics will have their organic microgreens .
Nelson and Christina from Wild Bread Co. 

 TUESDAY AT THE STAND
 Michelle from "Oceano Craft" bakery will be selling her scones from noon till 2 pm.  

WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming
methods: potatoes, bok choy, zucchini, corn, carrots, fennel bulb, cabbage, broccoli and scallions
Avocados from Ocean breeze farms in Nipomo.
Pomegranates from Chadmark Farms in Paso Robles.

Use the  fennel bulb as you might use an onion...cut up the white bulb portion and add to a stir fry...it will give you a mildly, sweet licorice flavor. You can also use the white bulb portion to make a salad by finely shaving and adding to salad greens.

Cabbage--A simple coleslaw recipe using the cabbage and carrots:
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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.

HOW TO EAT POMEGRANATES
1 Make a thin slice on the bottom of the pomegranate: With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place the pomegranate cut side down on the cutting board to stabilize it.
The pomegranate's blossom end, the one that looks like a crown, should be on top.
2 Cut around and remove the crown of the pomegranate: Use a paring knife to cut a circle, at a shallow angle, around the crown of the pomegranate, cutting it out.
3 Make shallow, vertical cuts along the ridges on the outside of the pomegranate: Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end.
You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath) from top to bottom around the pomegranate.
4 Pry open the pomegranate: Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds (more accurately called arils).
Continue to open the sections, if you've made 6 cuts, you can pry open 6 sections. It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find their way to the bowl.
5 Pry the seeds away from the peel and membranes: Working over a bowl, use your fingers to pry away the seeds from the peel and membranes.
If you like, you can fill the bowl part way with water. The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds.
If you are concerned about staining your countertop, you can pry open the pomegranate and remove the seeds underwater, but you shouldn't need to if none of the seeds have been cut into.
Once you are done stripping the pomegranate seeds from the skin and membranes, skim the membranes from the top of the water, and strain the seeds from the water.
Put the seeds into a serving bowl and munch away. Remember to be careful about where you are eating them. Seeds falling onto a light carpet and then getting squished will cause staining. Eat immediately or store chilled in an airtight container for 3-4 days.
Health Benefits of Pomegranates:
Anti-inflammatory properties, high in antioxidants, high in fiber, Vitamin C and K, lower blood pressure, help fight arthritis and joint pain, help fight bacterial and fungal infections, improve memory and treat erectile dysfunction 
( at least in rabbits!??)

        PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES: 
Duck eggs from Darling Acres and their free range ducks.

 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:
raspberries, strawberries and blackberries---$3.50/ basket or 3 baskets for $10
Green beans, yellow wax beans, Romano beans--$3/ pound
Zucchini or yellow crookneck squash--$2/ pound
Tomatoes--$3/ pound
baby bok choy--$1.50 / bunch
fennel--$1 each
kale--$2/ bunch
chard--$2/ bunch
beets--$2/ bunch
lettuce-- $1.50 each
"Sierra Gold" potatoes--$2/ pound
"Halcyon" gold or red potatoes--$2/ pound
Fingerling potatoes--$3/ pound
Jicama--$3/ pound
yellow onions--$2.00/ pound 
"Mokum" orange baby carrots--$2.50 / bunch
leeks--$ 2 pound
baby mixed salad greens--$2/ bag of about 1/2 pound 
spicy greens  mix--$3/ bag of about 1/2 pound  
Bloomsdale baby spinach--$2/ bag
fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro , mint, rosemary, French tarragon and basil
Flowers: $6 to $10/ bunch

from other growers ( pesticide free unless otherwise noted )
Hass avocados--$2 each
apples, pears, grapes -$3/ pound
Mandarin tangerines--$2.50/ pound
Valencia oranges--$1.50/ pound
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 Nov 1 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:

bi-color sweet corn

"Mokum" baby size carrots

zucchini squash

green cabbage

baby bok choy

scallions

fennel bulb

broccoli

red and gold potatoes

pomegranates  

2 Hass avocados

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

Tuesdays through Fridays: noon to 6pm
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