WELCOME TO RUTIZ FARMS 

Abundant Blackberries are now available, great time to freeze for the winter! We have lowered the price to $3/basket

Blackberry field open for u-pick every Tuesday and Friday, noon to 6pm and Saturday, 10am to 4pm. The price is $4/ pound for the u-pick (which works out to be about $2.50 for a basket...our regular already picked price at the farm stand is $3/ 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 and we have an ADDITIONAL SECTION!

This is the time to freeze for the winter and/or make jams!

"Fall" Apples are now available, from Mike Cirone in See Canyon. Several varieties are available:Fresh, Sweet, Crunchy

Seckel Pears are also in, from Lisen at Vintage Organics in SLO

If you are not familiar with them, they are very small, perfect for school lunch boxes. They are also considered the sweetest of all pears, and also thought to be the only truly American variety.  Check out: USApears.org.  One suggestion was to can them whole, due to their small size, makes a lovely gift.

Sorry, Pumpkin Engraving is over for this year!

  This Friday at the stand

 Little Red Hen bread .

BeeWench Chickens

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 ).

Peaches are from Tenerelli Farms, Little Rock, CA

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.

This is the PERFECT TIME to start freezeing you pesto for the winter.  Just make icecubes and put in zip lock bags, never be without.

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.