WELCOME TO RUTIZ FARMS 

Blackberry field open for u-pick every Tuesday and Friday, noon to 6pm and Saturday, 10am to 4pm. The price is $5/ pound for the u-pick (which works out to be about $3 for a basket...our regular already picked price at the farm stand is $4/ basket). Bring your own containers or use our baskets and cartons. Please wear closed toe shoes when you are in the blackberry field, as there can be thorns that might hurt your feet...and please advise your children to be mindful of the stickers!

Raspberry u-pick is still happening...just takes a long time to fill up a basket.  Strawberry u-pick is just about finished for the season...still a few out there for this week.

PUMPKIN ENGRAVING AT RUTIZ FARMS
Fall is just around the corner...and our pumpkin plants have set some nice pumpkins, that are now ready for "engraving"....so come pick out your pumpkin and write your name on the skin. Then come back in October and get your fully grown pumpkin with your name etched on the outside! The pumpkins are "ripe" for writing NOW ...be sure to come by the farm this Friday, August 11 during our regular stand hours.
Depending on weather and the turn out that we have during this week...we may or may not have pumpkins left for engraving after Friday.
In the past years, we have found that when children are allowed to do the engraving themselves, the results are quite often not so good and the pumpkins will usually rot or are deemed "undesirable" when October comes around. This year we ask that only adults do the actual writing on the pumpkins. We know the kids like to do the engraving, but we have a limited amount of pumpkins in the field, and we would like to give each family an opportunity to have one or two nice pumpkins.
You pay for the pumpkins in October, when you take them home with you.

  This Friday at the stand

BeeWench Farms chicken.

 Little Red Hen bread .

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:

spinach, carrots, basil, green beans, zucchini, onions, potatoes and corn.

The tomatoes are grown by Bautista Farms in Arroyo Grande, pesticide free.

This week's Red Flame grapes are sweet and crunchy. They are organically grown by Burkart Organic Farms near Fresno.

Use the Sierra Gold potatoes for baked potatoes, mashed, fried or roasted...creamy yellow insides with a russet skin on the outside.

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.

BASIL PESTO RECIPE
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
METHOD
1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

        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 and apple 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.

Lemonade and grapefruit juice...fresh squeezed each week by Polito Farms . 

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.