WELCOME TO RUTIZ FARMS

The old weather saying for this year seems to be " if it's Friday stand day at Rutiz Farms....it's going to rain"! 

Even if it does rain, we'll be there....

  This Friday at the stand

Teixeira Ranch beef.

 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:

snap peas, carrots, parsnips, spring onions, Tuscano kale, salad mix , mint and potatoes .

The cucumbers are greenhouse grown in Nipomo by Ocean Breeze Farms...pesticide free.

The Fuji apples are organically grown by Cuyama Orchards in the Cuyama Valley area.

Seeing how this weekend may be a little rainy...how about using the carrots, parsnips, onions, and potatoes to make a roasted vegetable platter.

Wash off all these root vegetables ( no need to peel...the outer skins have a lot of nutrients ), cut up into 1/2 to 1 inch square pieces, toss with olive oil and seasonings, spread out single layer on a roasting pan ( don't crowd ...leave a little room between pieces ), roast at 400 degrees for 30 to 40 minutes until the veggies start to caramelize ( get a little crispy on the outside ), serve immediately. 

What to do with the bunch of mint in this week's box? How about a citrus and mint flavored iced tea:
4 tea bags
leaves from 1 bunch of "Jerry's" mint
3 cups boiling water
1 cup orange juice
1/4 cup lemon juice
1 cup sugar ( use less if you don't desire a sweet tea)
6 cups water
sprigs of mint
orange slices
Place tea bags and mint leaves in a 3-quart pitcher. Add 3 cups boiling water and steep until cool. Discard tea bags and mint leaves. Add orange and lemon juices, sugar, and 6 cups of water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and arrange slices.

How about a nice fresh kale salad using the bunch of Tuscano kale in your box this week. First, gently massage the leaves with your hands for a minute to make them a bit more tender. Then cut up the leaves into thin "ribbons" discarding the thicker portion of the stem. Mix in a bowl with some vinaigrette dressing and chopped nuts and fruits and finish with some Parmesan cheese sprinkled on top..delicious and good for you! Or how about some "kale chips"...wash and separate the leafy part from the stem ( discard the thicker stems ), cut up the leaves into smaller portions, add a little olive oil and seasonings, put on a roasting pan and roast in a hot oven until the leaves are crispy.

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: 

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.

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.