WELCOME TO RUTIZ FARMS
Happy New Years to everyone and thanks again for your support of our farm. Shopping at our farm stand shows your commitment to supporting small, family owned businesses. Our farm supplies 6 "head of household" jobs, in addition to many more part time positions and the chance for our local "food" community partners to offer their products to our customers. We strive to bring our customers fresh, safe to eat food, grown using sustainable farming practices, and priced at a good value.
FARM STAND SCHEDULE FOR THE UPCOMING HOLIDAYS
Open this Wednesday, Thursday and Friday..noon to 5 pm
Saturday...10 to 4 pm.
Closed Tuesday, Jan. 1 ( for New Years )
We have lots of
firewood!
We now have it neatly stacked next to the farm stand and have it available for sale at $6/ box . You are welcome to choose out your pieces from the stack and make up your own custom box or grab a box already made up. We are using the same size box that we pack our Harvest Box into and they weigh about 30 pounds ( of wood ) when full. This is "well seasoned" ( 2 years cured and very dry ) eucalyptus wood, split into 12 to 15 inch lengths, great for your home fireplace or backyard fire pit.
Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand closures due to weather and any new happenings on the farm.
Little Red Hen bread will be taking this week off.
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] ).
THIS SATURDAY AT THE STAND
Jennifer from The Vreamery will be taking the day off.
Shannon from MicroCosmic Organics will be offering organic microgreens .
Nelson from N.14th Wild Bread Co will have his freshly baked breads.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods:
salad mix, carrots, snap peas, Brussels sprouts, butternut squash, cabbage, beets and purple sweet potatoes..
Granny Smith apples from Cuyama Orachards..certified organic.
This week's
purple sweet potatoes are grown on our farm by Raul, my foreman of the field crew. These potatoes are high in the antioxidant anthocyanins, the same plant compounds that give blueberries, pomegranates, and purple carrots their rich color and are said to have some get nutritional benefits. What's more, purple sweet potatoes tend to be slightly less sweet than orange potatoes, so they work really well in savory dishes and their pretty purple color actually gets deeper when cooked. The best cooking method that we have found is to peel the outer skin off, cut into sections and boil or steam these potatoes until a fork easily slides through them. By cooking them in water, they stay moister and won't dry out. A little butter on top is all you need for a nutritious side dish.
This week's
green garlic...this is a true garlic plant, just harvested early, before it makes a bulb and dries out.
They are the size of a large scallion and have a sweet and mild garlic flavor. Use them the same as a onion scallion or regular garlic...raw cut up and added to salad, sauteed in a stir-fry with carrots, broccoli, or potatoes... or coat them with a little olive oil and roast them on a bar-b-que or under a broiler. Use the bottom 3 to 4 inches, but not the leaves as they can be a bit tough.
Cabbage--A simple coleslaw recipe using the cabbage and carrots:
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
The peas in this week's box are the
sugar snap peas...edible pod....which means that you eat the outside skin also...no need to shell these peas. They are sweet and crunchy, great served raw with a dip or added to a stir fry dish.
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!
Recipe idea for
butternut squash from "Cook's Illustrated" magazine:
heat oven to 425 degrees, put oven rack on lowest position in oven, peel the skin using a vegetable peeler until squash is completely orange with no white flesh remaining ( roughly 1/8 inch deep), halve squash lengthwise and scrape out seeds, place squash cut side down on cutting board and slice crosswise into 1/2 inch thick rings, toss squash with 3 tablespoons melted butter, 1/2 teaspoon salt and 1/2 teaspoon pepper until evenly coated, arrange squash on rimmed baking sheet in single layer, roast until side touching sheet is well browned ( 20 to 25 minutes) and then use a spatula to flip each piece, cook another 10 to 15 minutes until both sides are browned, top with some pecans, goat cheese or maple syrup if desired
What to do with this week's
Brussels Sprouts...roast them whole by covering them in a little olive oil and garlic powder and putting them single layer on a roasting pan in the oven @ 400 degrees until they are light brown on the outside. You can add a little Balsamic vinegar before you roast them if desired. Or steam them whole until tender ( don't over cook them as they can become strong flavored and bitter ).
SWEET & SOUR BRUSSELS SPROUTS from Bon Appetit web site:
Pre-heat oven to 400.
2 1/2 lbs brussels sprouts-cut in half lengthwise, toss with 3 TBS olive oil salt/pepper. Roast for 20-25 min, tossing halfway. Cook until softened and cut sides are brown.
Whisk 1/4 cup red wine vinegar, 3 TBS sugar, 1TBS fish sauce, 1 TBS soy sauce, 1 TBS olive oil in a large bowl. Add brussels sprouts to vinaigrette.
Top with 2 TBS unsalted roasted pumpkin seeds(pepitas), 1 tsp finely chopped fresh rosemary and 1 tsp Aleppo pepper or 1/4tsp crushed red pepper flakes.
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.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Springville Ranch "Grass Fed" Ground Beef ..for sale in frozen 1 pound packages
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.
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
