WELCOME TO RUTIZ FARMS
Be sure to check out our t-shirts and cloth tote bags with our Rutiz Farms logo printed on them. Available at our stand for $15 each...shirts come in different colors and sizes ( we just got in a new shipment of larger sizes and new colors!).
Looking for some "spring" flowers to brighten up your house. We have some beautiful arrangements of mixed colored tulips and freesia for sale this Friday.
THIS FRIDAY AT THE STAND
Teixeira Cattle Co beef.
Little Red Hen bread
BlissRiver Organics elderberry syrup.
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 ).
This coming
Tuesday, Jan 23 , Lisen of Vintage Organic Farm in Los Osos Valley will be selling her lamb meat cuts at our farm stand. The lambs are raised using sustainable farming practices . Her fantastic lamb is grass fed, hormone and antibiotic free. It is young and MILD in flavor. She gives top care to her animals while maintaining a low carbon hoof print. Spice the lamb with garlic, rosemary and thyme, and serve the lamb up with mint jelly. She will have a variety of cuts available for sale.
What's in this week's Box
Grown on our farm using organic farming methods:
bok choy, salad mix, Brussel Sprouts, butternut squash, potatoes, broccoli, and carrots.
The Cara Cara oranges are a cross of a Navel Orange and a pink grapefruit...great for peeling and eating or juicing. Grown by Polito Farms in San Diego County...pesticide free.
The kiwis come from Mallard Lake Ranch in Nipomo...pesticide free.
The
butternut squash are at their prime this time of the year. They were harvested back last fall and have had a few months to "cure"...meaning that they are gotten sweeter and a smoother consistency. Keep it simple when cooking them...
Using a sharp, stiff blade knife ( don't cut your finger!), cut them in half lengthwise, remove the seeds, coat with a little olive oil and seasonings, put cut side down on a roasting pan or cookie sheet in the oven at 350 degrees for about 25 minutes, turning once. They are ready when the meat is soft and slightly crispy on the outside. Eat like a baked potato, adding a little butter or brown sugar if desired...probably don't eat the skin unless you are really hungry!
An easy recipe for the
bok choy:
Cut the heads lengthwise in half or quarters(depending on original head size)and thoroughly rinse with water to remove sand.
Place in skillet with a small amount of water, heat water to a boil, cover with a lid and "steam' for a few minutes until slightly softened.
Drain off most of remaining water, add finely chopped garlic and onion, salt and pepper ( optional--soy sauce, chili flakes, or ginger ) and a little olive oil.
Saute, turning the bok choy until a little crispy on each side.
Brussel Sprouts...is the new "IN" vegetable!
You may see a few aphids on the sprouts...not to worry, you should be able to get most of them off by spraying them in your sink with a strong stream of water.
An easy recipe:
Wash off the sprouts, cut them in half, coat with a little olive oil, garlic powder and salt and pepper, spread them out single layer on a cookie sheet ( don't crowd them ) and roast in your oven at 375 degrees for about 20 minutes, turning once or twice until crispy on the outside. You can add a little Balsamic vinegar before you roast them if desired.
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.
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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.
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.
Almond Brittle from Paso Almonds of SLO...freshly made each week by Rusty and his crew.
Citrus from Bob Polito in San Diego County and from Friends Ranch in Ojai....pesticide free.
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
Sierra High brand Lavender and White Sage essential oils.
Vegetable and herb starts from The Transitions Mental Health Growing Grounds of Santa Maria...pesticide free!
Fresh fish caught by local fisherman out of Morro Bay is offered every Friday at our stand. Contact
