WELCOME TO RUTIZ FARMS

If you believe the weather forecasters...they say lots of rain is coming for this week.   Friday farm stand sounds like it should be in between storms...but Saturday is forecasted to be pretty wet.  If we wake up Saturday morning and our parking lot is a lake..we may not open the stand for Saturday.  Before you make the trip to the farm stand on Saturday, please check out our Facebook page ( Rutiz Farms Facebook ) for up to date opening or closing info. 

 This Friday at the stand

Teixeira Ranch beef.

 Little Red Hen bread 

Kacey Cakes treats will be taking this Friday off.

Central Coast Catch will only be offering fish for her CSF members..no retail sales for the winter.  Contact Jo for more info on her CFS ( 2cccatch@gmail.com ).

Larry Kandarian will be taking some time off from coming to our farm stand ( he needs to get caught up with his farm chores)...but we will have a selection of his bagged "ancient" grains for sale in our stand everyday.

Use the baby Bloomsdale spinach to make a spinach salad or lightly saute with some cut up green garlic.  Be sure it wash it well, followed by a spin in a salad spinner...yes, there could be some sand hiding on the surface of the spinach leaf.

What to do with this week's celery root...a white, round root, about the size of a baseball with roots and dirt attached!..

Wash off the dirt and peel off the attached small roots until you have a clean looking round white root.  Cut it into quarters and steam with potatoes until soft. Make a celery root "mash" by hand-mashing the cooked celery root and potatoes together with butter and milk and a little sautéed garlic. 

This week's green garlic...this is a true garlic plant, just harvested early, before it makes a bulb and dries out.
They are the size of a large scallion and have a sweet and mild garlic flavor. Use them the same as a onion scallion or regular garlic...raw cut up and added to salad, sauteed in a stir-fry with carrots, broccoli, or potatoes... or coat them with a little olive oil and roast them on a bar-b-que or under a broiler. Use the bottom 3 to 4 inches, but not the leaves as they can be a bit tough.

What to do with this week's Brussels Sprouts...roast them whole by covering them in a little olive oil and garlic powder and putting them single layer on a roasting pan in the oven @ 400 degrees until they are light brown on the outside. Or steam them whole until tender ( don't over cook them as they can become strong flavored and bitter ). 

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.

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.

 

        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, pomegranate juice, pomegranate cider and pomegranates 

Almond Brittle  from Paso Almonds of SLO...freshly made each week by Rusty and his crew.

   Avocados from Ocean Breeze Farm in Nipomo.

Mandarin oranges from Mike Cirone in Morro Bay and Bob Polito in San Diego County.

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.