WELCOME TO RUTIZ FARMS

We are proud to welcome two new producers 

 of artisanal products to our farm stand each Saturday.

Brad and Jennifer Golden bring their selections of Vegan Cheeses, which include meltable, aged and probiotic varieties.   Come on out every Saturday from 11:00am to 4:00pm. and try some samples and find out more information at www.TheVreamery.com

Shannon from MicroCosmic Organics will be offering organic microgreens and herbs every Saturday at the farm. MicroCosmic Organics is a boutique microgreens farm that grows organic and vegan crops in Arroyo Grande. Some of their most popular products include radish shoots, pea tendrils, spicy salad mix and more. Zest up any salad, soup, sandwich or stir fry with these powerhouses of flavor. 

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 FRIDAY AT THE STAND.

BeeWench Farms chicken, pork and bone broth.

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] ).

What's in this week's Box?

Grown on our farm using organic farming methods:

salad mix, spinach, sweet potatoes, corn, delicata squash, tomatillos, beans, carrots, blackberries and zucchini.

Apples are grown by Mike Cirone in See Canyon.

This week's 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 dish.

Tomatillo Salsa Verde Recipe
To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos.
Garlic is optional. You can either cook a few cloves with the tomatillos in any of these steps, or add one or two raw garlic cloves when you go to blend the salsa.
INGREDIENTS
1  lb tomatillos
1/3 cup chopped  onion
2 cloves (or more) garlic (optional)
1/3 cup cilantro leaves
1 Tbsp fresh lime juice
2  peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste

METHOD
1 Remove papery husks from tomatillos and rinse well.
  Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
  Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
4 Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

copied from Tomatillo Salsa Verde on Simply Recipes

The Delicata squash is delicious roasted in the oven. Cut the squash in half lengthwise, remove the seeds, then roast in the oven at 350 degrees for about 30 minutes until soft. The skin is thin and becomes edible when cooked. Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings! 

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.