WELCOME TO RUTIZ FARMS
With possible stormy weather in the
forecast
for this coming week ( this is mid May in coastal California...what is going on! )
be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand closures due to weather.. be sure to check with our "Social Media" sites if the weather is questionable.
Our strawberry field is now open for u-pick each Tuesday through Friday from noon to 6 pm and Saturdays from 10 am to 4 pm. Bring the family out for a fun time picking our delicious strawberries. Bring your own containers or use our baskets to pick into. The price will be $3.00 per pound, which works out to be about $3.00 per one pint basket ( our regular price when purchased already picked at the stand is $3.50 /basket ).
For those of you interested in larger quantities of pick-your-own, we will lower the price to $2/ pound if you pick 10 pounds or more.
BOOKS FOR OUR LITTLE LIBRARY
Anyone have some books about
food growing or cooking...that they are tired of having around the house. Donate them to our free library so others may enjoy. While you are there, feel free to pick up a book or two to take home.
We are now open till 6 pm on Tuesday through Fridays! You can now make over to the farm stand after work and pick up some fresh veggies and berries for dinner.
Our "summer" hours are Tuesdays through Fridays, noon to 6 pm and Saturdays, 10 am to 4 pm.
Phillip, from SLO Grown Produce in Arroyo Grande, is now bringing us his hot house grown "Persian" cucumbers and his "English" cucumbers.
THIS FRIDAY AT THE STAND.
Little Red Hen bread
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats
Central Coast Catch ( fish ) will offer their pre-ordered deliveries...contact Kevin Hall at
[email protected] for sign up info.
THIS SATURDAY AT THE STAND
Carol ( formally of Sweet Pea Bakery ) will be selling her cookies, scones and muffins...tasty treats!
Craig will be cooking up pizzas in his wood-fired oven..available from noon to "sold out".
Shannon and Justin from MicroCosmic Organics will be offering their organic microgreens .
Nelson and Christina from Wild Bread Co will have their freshly baked breads.
Jennifer from The Vreamery will have her dairy-free cheeses every 1st and 3rd Saturday.
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods: strawberries, cabbage, fava beans, lavender, carrots, cauliflower and lettuces.
English shelling peas grown by Tutti Fruiti Farm in Lompoc, certified organic.
English cucumber from Phillip at SLO Grown Produce in Arroyo Grande...pesticide free.
Zutano avocados from David Righetti in SLO.
English "shelling" peas
. You need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!
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.
What to do with the fava beans:
FAVA BEAN DIP WITH GOAT CHEESE AND GARLIC
1 cup shelled fava beans
1 tsp salt
2 cloves chopped garlic
olive oil
1 tbsp lemon juice and lemon zest
1/8 cup of water
3 oz goat cheese
salt and pepper to taste
Remove the fava bean from the outer pod, add the beans to boiling salted water, simmer for 5 minutes, remove the beans from the hot water and place in a bowl of ice water to stop cooking and to maintain their bright green color, when the beans have cooled, remove the outer peel from each bean. In a small skillet, heat 1 tbsp of olive oil on medium heat, add the chopped garlic, cook about 3 minutes, place peeled beans in a food processor with garlic, lemon and water, pulse until smooth, add a tbsp of olive oil and finish pureeing. Combine with goat cheese and salt and pepper to taste. Use as a dip with your carrots, cucumbers and broccoli.
PASTA FAGIOLI WITH FAVA BEANS
Cook fava beans as noted in the above recipe and then add them to cooked pasta...season with olive oil and garlic.
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 ).
Nini Cookie brings her assorted sweet and savoy treats every Tuesday.
"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!
