WELCOME TO RUTIZ FARMS
To celebrate our abundant crop of tasty carrots , we will be juicing up our carrots and giving away free samples of carrot juice on both Friday and Saturday afternoon...while supply lasts! Maybe after tasting how good the carrot juice is, you'll be motivated to dust off your old juicer and make some carrot juice....
Our strawberry u-pick continues for this week...although not as many berries as earlier in the season. We have discontinued picking strawberries for stand sales..so if you want some strawberries, you'll have to pick them yourself.
100% pure Pomegranate juice will again be for sale at our farm stand starting this coming Saturday. This is the "real " thing...only pomegranate juice ...no water or preservatives added...grown and bottled by Chadmark Farms in Paso Robles.
We sill also have fresh squeezed lemonade, grapefruit and orange juice from Polito Farms...in 1 pint bottles for a quick thirst quencher on a warm day.
This Friday at the stand
BeeWench Farm chicken.
Little Red Hen bread will be taking off this coming week..so no bread until June 30th.
Kacey Cakes gluten free treats.
Larry Kandarian's ancient grains, herbs and spices will be set up at our stand every 1st and 3rd Friday
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 ).
What's in this week's Box
Grown on our farm using organic farming methods:
carrots, green beans, zucchini, broccoli, cauliflower, beets and salad mix.
The yellow peaches come from Burkart Organic Farm near Fresno.
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.
A simple recipe for roasted beets:
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets . Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper. The tops ( leaves ) are also great to steam and toss with some butter.
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
apple cider and
pomegranate cider
Almond Brittle and "
sweet hot almonds" 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
