WELCOME TO RUTIZ FARMS

New bread bakers on Saturdays:

N.14th Wild Bread Co. is run by Nelson DeMille and Christina Bailey. "The bread making adventure began after we spent some time working and living on an organic farm in northwest Whales; learning how simple and delicious REAL bread can be. After some research and exploration we realized how far breadmaking has gone from it's humble roots. It became our mission to revive an ancient tradition of naturally leavened breadmaking, consisting of three simple ingredients: flour, water, and salt. Upon returning home, we cultivated our own sourdough starter using flour and water and began making bread as often as we could. At first it was a hobby, sharing with family and friends for roughly 18 months before N.14th Wild Bread Co. was formed; offering our handmade breads to the community. All of our breads are made in the sourdough process, meaning the flour goes through a 36 hour fermentation, leaving the bread far more digestible and the nutrients more available for the body to absorb. Our goal is to make nutritious, delicious, always fresh, locally made bread for our family, friends and community. We are so very excited to share our breads with you and hope you will enjoy them as much as we do". Available every Saturday at our farm stand.

THE PUMPKINS ARE READY!!!

Come pick out your Halloween pumpkins now from our u-pick field or from the "pumpkin pile" next to the farm stand...and wait to carve them until just before Halloween...then you'll be able to enjoy them for the next month! We are selling the large Jack O Lantern size for 50c per pound and the small "Baby Bear" size for $1 each. 

For those of you who "engraved" a pumpkins last August, yours are ready to go home now.

Does anyone need corn stalks for their fall decorations? ...we have bundles for sale at the farm stand for $5.

U-pick blackberries ( $4/ pound ) will be available this week on the farm.

Need some "soft" tomatoes for freezing or sauces...we'll have some #2 tomatoes for sale at our farm stand....$10 for a 10 pound box!

A special price on our own raspberries and blackberries "already picked by our crew " on the stand table..for this week any 3 baskets for $10...mix or match.

THIS FRIDAY AT THE STAND.

Teixeira Cattle Co is taking the day off...they'll be back in 2 weeks

Little Red Hen bread ...here this Friday, then she'll be away for 10 days at a bread making conference...back on Oct. 19th.

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:

watermelon, peppers, potatoes, tomatoes, celery, Delicata squash, spinach, carrots, green beans, zucchini, blackberries.

The avocados are grown by David Righetti in SLO.

Watermelon in October!...melons take a long time to ripen in our coastal climate...but they are sweet now, just a little late in the season.

How about a spinach salad using this week's spinach, sweet peppers, tomatoes and grated yellow carrots.  These yellow carrots are not quite as sweet as our orange carrots, but they will work well in a salad or will sweeten up when  roasted.

Romano Italian green beans...a flat shaped green bean, with more flavor than our regular Blue Lake green beans.  The Romano beans require a bit more cooking time to get tender...but their extra flavor is well worth it...our restaurants request these all the time.

The Delicata squash is delicious roasted in the oven. Cut the squash in half lengthwise, remove the seeds, then roast in the oven at 350 degrees for about 30 minutes until soft. The skin is thin and becomes edible when cooked. Another way to cook the Delicata is to make "squash rings". Cut into 1/2 inch wide rings, scoop out the seeds from the center, brush on some olive oil and sprinkle on a little seasonings, spread out on a cookie sheet single layer, roast in the oven until the rings become brown and crispy...the kids will think they are onion rings! 

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.

        PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES: 

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.

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.

Jo Oliver  at [email protected] for sign up info for the fish CSF.     

We have two great beekeepers that bring their honey to our stand...Alisha Taft from the Rock Front Ranch near Cuyama  brings her sage and wildflower honeys and David's Blue Ribbon Honey ( and bee pollen ) from the Arroyo Grande area.