WELCOME TO RUTIZ FARMS
One more weekend before Halloween...Bring the kids ( or kids at heart ) out to the farm stand this Saturday for a
pumpkin decorating day! You buy a pumpkin from our selection mini or regular size pumpkins and we'll provide all the fixing to make your personalized treasure to take home. Google Eyes, glitter glue, multi colored feathers, pom-poms, colored Chenille stems, wood craft sticks and marking pens will be on hand
at no charge to make your one of a kind pumpkin. We'll have everything spread out on one of our picnic table for the decorating event ....starting at 10 am Saturday morning and lasting until supplies run out
( probably sometime in mid afternoon).
LAST CHANCE FOR HALLOWEEN PUMPKINS
We have plenty of beautiful pumpkins waiting for a good home !
Come pick out your Halloween pumpkins now from our u-pick field or from the "pumpkin pile" next to the farm stand...We are selling the large Jack O Lantern size for 50c per pound and the small "Baby Bear" size for $1 each.
We still have a good supply of great tasting
yellow peaches from John Tenerelli's Farm in Little Rock, California. This maybe our last week with his peaches...funny the variety is called "Last Chance".
Does anyone need
corn stalks for their fall decorations? ...we have bundles for sale at the farm stand for $5.
THIS FRIDAY AT THE STAND.
BeeWench Farms chicken, pork and bonebroth
Little Red Hen bread .
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats
Tiber Canyon olive oils.
Central Coast Catch will only be offering fish for her CSF members..no retail sales . Contact Jo for more info on her CFS (
[email protected] ).
What's in this week's Box?
Grown on our farm using organic farming methods:
broccoli, bok choy, corn, beans, celery, cauliflower, spinach, carrots, cucumbers, and zucchini.
Apples are grown by Mike Cirone in See Canyon.
Avocados from a local grower in Arroyo Grande.
An easy recipe for the
baby 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.
EASY ZUCCHINI BREAD RECIPE
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly
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.
A recipe for a
jicama salad given to us by one of our customers, Sandra Bocchicchio
Ingredients:
jicama, cucumbers, red onions, fresh garlic, orange juice, lemon juice, mint, olive oil, salt and black pepper.
Chop jicama, cucumber and red onions ( red onions thinly sliced).
Blend together garlic, orange juice, lemon juice, mint, olive oil and salt and pepper.
Pour dressing over the chopped veggies.
Add roasted pine nuts as a bonus!
Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand happenings, specials and events.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
Fresh jujubes from Rock Front Ranch.
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 and N.14th Wild Bread Co. every Saturday.
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.
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
Bone Broth made with BeeWench chicken bones and organic vegetables.
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
