WELCOME TO RUTIZ FARMS
We are now on Winter hours...closing the stand at 5pm on Tuesdays and Fridays, still open on Saturdays from 10am to 4pm.
Pomegranates, pomegranate juice and pomegranate/apple cider is back...from Chadmark Farms in Paso Robles.
This Friday at the stand
Craig will have his wood fired pizza oven at the farm and selling pizzas made with toppings from the farm fields.
Chicken from BeeWench Farms.
Little Red Hen bread taking this Friday off....
Larry Kandarian's ancient grains, herbs and spices,
Kacey Cakes treats..
Jo will have her fresh fish from Morro Bay.
The
delicata squash is sweet and delicious and easy to cook. Slice the squash in half lengthwise, remove the seeds, season with a little olive oil,garlic and salt and pepper, place cut side down in a roasting pan, cook at 400 degrees for about 20 minutes until soft, you can eat the whole squash...skin and all.
Here's a recipe for a bouillon base using veggies from the farm:
Vegetable Bouillon (a.k.a. Souper Mix)
Makes three to four 8-ounce jars (but halves well)
9 ounces leek
7 ounces fennel
7 ounces carrot
9 ounces celery root
2 ounces sun-dried tomatoes
2 or 3 garlic cloves
3 1/2 ounces parsley
3 1/2 ounces cilantro
3/4 cup plus 1 tablespoon fine sea salt
Note: The ingredients above are given in prepared weights - i.e., they should be washed, trimmed of any stringy or tough parts, and peeled where necessary before weighing. The helping hand of a food processor is essential in this recipe. Simply put all the ingredients into the processor and blend together. The result will be a moist, granular paste. Spoon into clean jars with tight-fitting lids. Keep one jar of the mix in the fridge-within easy reach for everyday cooking. The rest can be stored in the freezer-it will stay soft and spoonable due to all the salt. Use within six months. To use the souper mix directly from the refrigerator or freezer, just stir about 1 teaspoon of it into 1 cup of hot water.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
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 her frozen chickens every 2nd and 4th Friday.
Chadmark Farms of Paso Robles brings us 100% pure apple cider and pomegranates
Almond Brittle and Sweet Hots from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Avocados from David Righetti of SLO
Apples from Mike Cirone in See Canyon..pesticide free
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.
