WELCOME TO RUTIZ FARMS

Happy New Years!

Now, if we could just get some RAIN....the farm would be very happy with 2018...

THIS FRIDAY AT THE STAND

Teixeira Cattle Co. beef.

Little Red Hen bread

BlissRiver Organics elderberry syrup.

Kacey Cakes gluten free treats.
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 ).

What's in this week's Box
Grown on our farm using organic farming methods:
radishes, salad mix, snap peas, butternut squash, potatoes, fennel, baby bok choy and carrots.

The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo...pesticide- free .

The kiwis come from Mallard Lake Ranch in Nipomo...pesticide free.

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. 

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.  

The peas in this week's box are the sugar snap peas...edible pod....which means that you eat the outside skin also...no need to shell these peas. They are sweet and crunchy, great served raw with a dip or added to a stir fry dish.

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

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.

 . The "Persian" cucumber is unique among cucumbers in that it has a thin skin that doesn't require peeling and has no bitter aftertaste.

        PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES: 

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 

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.

 Citrus from Bob Polito in San Diego County....pesticide free.

 Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages

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.