WELCOME TO RUTIZ FARMS
Our strawberry u-pick continues for this week...although not as many berries as earlier in the season. We have discontinued picking strawberries for stand sales..so if you want some strawberries, you'll have to pick them yourself.
NEW ITEM AT THE STAND
Three varieties of tasty melons this week from Alex Weiser of Antelope Valley.
The "Ogen" melon--a green flesh cantaloupe
the"Sugar cube" --an orange flesh cantaloupe and
the "Arvana"--- green fleshed, sweet like sugar. When ripe, the Arvana are very fragrant, so give them a sniff !
White peaches from Mike Cirone of See Canyon..."dry farmed" ( not irrigated besides rain!) makes for a very tasty piece of fruit.
Blackberries from Gary Teixeira of Orcutt...sweet and juicy...we should start having our own in a few weeks.
This Friday at the stand
Teixeira Ranch beef.
Little Red Hen bread .
Kacey Cakes gluten free treats.
Larry Kandarian's ancient grains, herbs and spices will be set up at our stand every 1st and 3rd Friday
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:
carrots, cabbage, zucchini, broccoli, potatoes and lettuces.
The white peaches are "dry farmed" by Mike Cirone in See Canyon.
The Hass avocados are grown by David Righetti of San Luis Obispo.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo. They are grown using pesticide- free farming practices. . The "Persian" cucumber is unique among cucumbers in that it has a thin skin that doesn't require peeling and has no bitter aftertaste.
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.
A simple and delicious way to prepare the
zucchini squash..cut the squash lengthwise into stripes about 1/4 inch thick, cover with a little olive oil and seasonings, put them on a hot bar-b-q grill or under a broiler for 5 to 10 minutes on each side until brown and crispy
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.
Hass avocados from David Righetti's ranch in San Luis Obispo
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.
Chadmark Farms of Paso Robles brings us 100% pure
pomegranate juice, apple cider and
pomegranate cider
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Citrus from Friend's Ranch in Ojai and Bob Polito in San Diego County....pesticide free.
Fresh fish caught by local fisherman out of Morro Bay is offered every Friday at our stand. Contact
