Rutiz Family Farms
Newsletter


WELCOME TO RUTIZ FARMS

We are now on Winter hours...closing the stand at 5pm on Tuesdays through Fridays, still open on Saturdays from 10am to 4pm.

Looking forward toward the week of Thanksgiving:
We will be OPEN
 this coming Friday, Nov. 16, noon to 5 pm.
 Saturday, Nov. 17, 10 am to 4 pm.
 Tuesday, Nov. 20 from noon to 5 pm.
Wednesday, Nov. 21 from noon to 5 pm.
CLOSED Thursday, Nov. 22 and Friday, Nov. 23( no Harvest Boxes that week)....time to digest all that good food!
We will be open on Saturday, Nov. 24...time to start thinking about eating again!
Be sure to stock up for your holiday festivities at our stand next Tuesday and Wednesday...we'll have plenty of green beans, celery, potatoes, sweet potatoes, carrots, salad mix , and apples, along with all our usual fruits and veggies.

We now have for sale at the farm stand a full line up of tee shirts (youth sizes ), tote bags and aprons..all with our farm logo printed on them.  Along with our farm gift certificates, these could be good gift ideas for the holidays.

THIS TUESDAY AT THE STAND
Lisen will be selling her lamb from Vintage Organic Farm located just outside of  SLO. ( She will also be at our farm stand on the following Tuesday, Nov. 20th).
Little Red Hen bread.

THIS FRIDAY AT THE STAND.
Teixeira Cattle Co. beef.
Little Red Hen bread .
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats 
Tiber Canyon olive oils.
Central Coast Catch will only be offering fish for her CSF members..no retail sales . Contact Jo for more info on her CFS ( 2cccatch@gmail.com ).

THIS SATURDAY AT THE STAND
Jennifer from The Vreamery will bring her selections of Vegan Cheeses.
Shannon from MicroCosmic Organics will be offering organic microgreens .
Nelson from N.14th Wild Bread Co will be on vacation for the next 3 Saturdays...back on Dec. 8. 
 
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods:
salad mix, potatoes, celery, butternut squash, bok choy,  carrots,  and zucchini.
Avocados from local growers in the Arroyo Grande area, pesticide free.
Persimmons from Amber Smith, pesticide free.
Apples are grown by Mike Cirone in See Canyon.

This week's box will contain several "Fuyu" persimmons.  This variety of persimmon is ripe and ready to eat  when it is hard like an apple ( as opposed to the Hachiya variety that should be squishy soft when eaten ).  Remove the stem end and then cut the fruit with a sharp knife into thin slices.  Serve with a green salad or eat the slices by themselves...sweet and delicious...and full of good nutrients and antioxidants.

Italian Romano green beans...a flat shaped green bean, with more flavor than our regular Blue Lake green beans.  The Romano beans require a bit more cooking time to get tender...but their extra flavor is well worth it...our restaurants request these all the time.

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.

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

An easy recipe for the baby bok choy:
Cut the heads lengthwise in half or quarters(depending on original head size)and thoroughly rinse with water to remove sand.
Place in skillet with a small amount of water, heat water to a boil, cover with a lid and "steam' for a few minutes until slightly softened.
Drain off most of remaining water, add finely chopped garlic and onion, salt and pepper ( optional--soy sauce, chili flakes, or ginger ) and a little olive oil.
Saute, turning the bok choy until a little crispy on each side.

EASY ZUCCHINI BREAD RECIPE
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly

Grill up the zucchini on your bar-b-que...slice the zucchini lengthwise into strips, coast with olive oil and seasonings, grill over high heat until brown.

Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand happenings, specials and events.

        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.
  Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
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!  
Fresh fish caught by local fisherman out of Morro Bay is offered every Friday at our stand.  Contact 
Jo Oliver  at 2cccatch@gmail.com for sign up info for the fish CSF.     
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 Friday:

raspberries, blackberries, blueberries--$4/ basket
baby broccoli--$5 pound
broccoli--$3/ pound
cauliflower--$3/ pound
green beans--$3/ pound
onions--$2.00/ pound
kale--$2/ bunch
dandelion greens--$2/ bunch
chard--$2/ bunch
beets--$2/ bunch
lettuce-- $1.50 each
Sierra Gold" or red "new" potatoes--$2/ pound
carrots--$2.50 / bunch
leeks--$2/ bunch
baby mixed salad greens--$2/ bag of about 1/2 pound  
Bloomsdale baby spinach--$2/ bag               
cucumbers--$2/lb  
fresh herbs--$1/ bunch.. Italian flat-leaf parsley, cilantro       rosemary, arugula, mint, tarragon, basil, dill
Fuyu persimmons--$2.50/ pound
Apples from See Canyon--$2.50/ pound
Honey:  $8 for 8 oz jar ,$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
Fresh eggs--$7/ doz                       
Flowers:   $6 / bunch    

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 16, 2018

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:

salad mix

celery

Sierra Gold potatoes

baby bok choy

butternut squash 

Italian Romano green beans

green zucchini

orange "Mokum"  carrots

"Fuyu" persimmons

avocados

apples from See Canyon

  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