WELCOME TO RUTIZ FARMS
The strawberries are beginning to ripen up and taste good...we should have a limited supply on the stand table this Friday and Saturday. If the rain and cold hold off...it looks like a good crop coming up.
Our laying hens are finally coming into full swing...and with a recent addition of 80 new girls, we should have plenty of fresh eggs available each day at the stand. If you haven't been lucky enough to get our eggs these last few months...now is your opportunity. They have an amazing deep yellow yolk and taste much better than store bought eggs ( which may be weeks old )...our chickens get to run around in the fresh air all day long ...happy chickens!
Together with scraps from the farm, we are feeding our chickens a special feed that is GMO free.
Daylight savings time begins this coming Sunday, and with the time change, our stand will again be open until 6 pm on Fridays and Tuesdays ( starting Tuesday, March 14 ).
Women's Day ( Wednesday, March 8 )...Be sure to reach out to all the women in your life and give them some well deserved appreciation and credit for all they do!
Do you have seasonal hay fever allergies? David (one of our beekeepers and honey suppliers ) collects pollen from his hives and says that taking a dose of his local pollen every day for the first 4 weeks of hay fever season will relieve your allergy symptoms. A 5 oz jar costs $35 and is enough pollen grains for one person's use in a 4 week period. His pollen is perishable and must be kept refrigerated in order to stay potent.
BEEWENCH FARMS BONE BROTH IS ON SALE FOR MARCH!
Their incredibly yummy and clean bone broth is on sale for the entire month of March!
Quarts are $13 and pints are $7
Made with their pastured chicken bones and organic vegetables, bone broth is rich in collagen, glutamine, calcium, magnesium, potassium and phosphorus.
Pick some up this Friday at our farm stand.
THE NEW TIMES MAGAZINE---BEST OF SLO COUNTY 2017 CONTEST
It's that time of year again. We know it's time consuming but come on people, help our SMALL STAND beat THE BIG BOYS! You can vote online, or pick up a paper and mail in your ballot. We greatly appreciate your loyalty and support!
Vote for Rutiz Farms under the category of "Getting Goods", 92). Best Farm/ Produce Stand.
And if we win, we'll have a party!
This Friday at the stand
Craig will have his wood-fired oven at the farm and be cooking up some tasty pizzas...eat here or take home.
Beewench Farms chicken.
Little Red Hen bread.
Kacey Cakes gluten free treats.
Larry Kandarian's ancient grains, herbs and spices,
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 ).
What's in this week's Box
Grown on our farm using organic farming methods:
dry beans, scallions, radishes, carrots and potatoes .
The cucumbers are greenhouse grown in Nipomo by Ocean Breeze Farms...pesticide free.
The tomatoes are grown by Debbie Chamberlin from the Salton Sea area, pesticide free.
The avocados come from Mallard Lake Ranch in Nipomo...pesticide free.
The apples are organically grown by Cuyama Orchards .
The blueberries are grown pesticide free by Gary Teixeira in Orcutt.
The
Flor de Mayo dried beans are grown on our farm by Raul, one of our field employees. This small bean is native to Mexico and has seldom been grown in the United States. Raul has worked for years to have enough of this seed so that it can be made available our customers. Exceptional taste! The beans should first be soaked overnight or for at least six hours prior to cooking, a process that will make the beans more easy to digest. Flor de Mayo beans can be simmered, sautéed, roasted and baked.
Basic Bean Cooking Instructions
Rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 6 to 8 hours or overnight at room temperature; drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean. When preparing the beans, do not add salt to the water as this can impart a tough exterior texture to the beans, rather add salt to taste once the beans have finished cooking. Their flavor pairs well with bacon drippings, onion, cumin, chili powder, epazote, beer, garlic and ground beef.
Sauteed Flor de Mayo Beans
Heat skillet over medium-low heat and add oil to pan.
Saute onion and serrano chile until onion is translucent.
Add garlic and cook 30 seconds longer, stirring.
Add cooked beans, oregano, comino, and enough water to make it soupy.
Simmer 10 minutes, stirring occasionally.
This week's
Zutano avocados are the "winter" variety that is available locally this time of the year. Put them on your kitchen counter to ripen...about 7 days...until they are soft to the touch. If you want to assure a quicker ripening...put the avocado in a paper bag with a apple or ripe banana. The Zutano has a nice flavor and texture when allowed to fully ripen...just not quite as flavorful as the Hass variety.
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:
Chanterelle mushrooms harvested by Louie Mello on his ranch in See Canyon.
Kiwis and avocados from Bob Criswell of Mallard Lake Ranch in Nipomo.
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
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.
Apples from Cuyama Orchards...certified organic.
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
Grass fed ground beef from Springville Ranch.
