WELCOME TO RUTIZ FARMS
We now have "stone" fruit from two of my favorite growers, Alan from Island Farms in Kingsburg and Mike Cirone from See Canyon. Great apricots, peaches, nectarines and plums!
Our "fresh" bean crop is starting to come into plentiful supplies...Blue Lake green beans, Romano "Italian" green beans and yellow "Wax" beans. Our "4th of July" tomatoes are happening...finally! Raspberries and blackberries and even a few strawberries will be on the stand table for the summer. Our bi-color sweet corn is another week or two away.
APPLE BLOW OUT
We still have a few cases of Cuyama Orchards organically grown apples left over from last season. Fuji and Pink Lady varieties....on sale until they are gone....$1.50/ pound or if you buy 5 or more pounds---only $1/ pound! Still good for fresh eating or for applesauce, juicing or pies.
JAMS AND JELLIES COMING TO OUR STAND THIS SATURDAY:
"Christiana Christian is the chef and maker behind
Christiana's Preserves. She grew up watching her mom make boysenberry jam every summer from the boysenberry bushes in their garden. She has a background in culinary arts and was formally the Culinary Expert at Williams-Sonoma. All her jams and jellies are made with care in small batches and with locally grown fruit".
THIS FRIDAY AT THE STAND.
BeeWench Farms chicken, pork and bone broth.
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
Craig will be cooking pizzas in his wood-fired pizza oven from noon to 3 pm.
Carol and Nancy will be selling their cookies, scones and tarts.
Shannon and Justin from MicroCosmic Organics will have their organic microgreens .
Nelson and Christina from Wild Bread Co will have their freshly baked breads.
Christianna selling her jams and jellies.
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:broccoli, squash, salad mix, cabbage, celery, fennel, potatoes, bok choy and carrots.
Blenheim apricots from Mike Cirone in See Canyon..."dry farmed" for great flavor.
Use the
fennel bulb
as you might use an onion...cut up the white bulb portion and add to a stir fry...it will give you a mildly, sweet licorice flavor. You can also use the white bulb portion to make a salad by finely shaving and adding to salad greens.
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.
BOK CHOY STIR FRY from Allrecipe website:
This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy rice or over noodles. The bok choy cooks down quite a bit, so the raw amount may look like it will be too much before cooking. If you want a more robust flavor, feel free to add some soy sauce or oyster sauce to the finished product, but personally I like to let the simple but delicious taste of the bok choy shine through
Ingredients:
1 tablespoon vegetable oil, 2 cloves garlic (crushed and chopped) 1 to 2 heads bok choy (trimmed and cut into bite-size pieces..use both the white stems and the green leaves )
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
A simple and delicious way to prepare the
zucchini and yellow crookneck squash.
.cut the squash lengthwise into stripes about 1/4 inch thick, cover with a little olive oil and seasonings, put them on a hot bar-b-q grill or under a broiler for 5 to 10 minutes on each side until brown and crispy
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.
Deglet noor 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!
