WELCOME TO RUTIZ FARMS

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 ( [email protected] ).

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.

        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.

Jo Oliver  at [email protected] 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.