WELCOME TO RUTIZ FARMS
OUR STRAWBERRY CROP IS FINALLY PLENTIFUL!
The weather has finally settled down.. yes it is very windy, but the rain and freezing temperatures appear to be behind us.
Plenty of sweet and red strawberries now at the stand.
Starting Tuesday,
April 23, our stand will be open until 6 pm Tuesdays through Fridays.
Our artichokes are in full production and they are some of the best ones we've had for years! This winter's cold and rainy weather is just what artichoke plants like to produce tender and large artichokes. See below under recipe ideas for some simple cooking tips.
To encourage everyone to buy more artichokes ...a special price of $1 each for our large size artichokes...for this week only!
COOKIES FROM SWEET PEA BAKERY ARE BACK
The girls from Sweet Pea Bakery will be hosting a "pop-up cookie shop" at our farm stand this Friday, April 12th, from noon to 5 pm ( or until sold out ). In true Sweet Pea style, a variety of delicious cookies will be offered for sale...including some of your old favorites like Chocobloc, Snickerdoode and Monster as well as some new creations. Look for Carol on Friday at the farm stand or follow the scent of chocolate and vanilla!
We'll also have colorful ranunculus and dutch Iris flowers grown on our own farm...$6/ bunch.
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
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 ( but not this coming Saturday ).
WHAT'S IN THE HARVEST BOX THIS WEEK
Grown on our farm using organic farming methods: strawberries ,broccoli, kale, carrots, artichokes, beets, lettuce, and spinach.
Zutano avocados from David Righetti in SLO.
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.
Kale-
-How about a nice fresh kale salad using the bunch of Tuscano kale in your box this week. First, gently massage the leaves with your hands for a minute to make them a bit more tender. Then cut up the leaves into thin "ribbons" discarding the thicker portion of the stem. Mix in a bowl with some vinaigrette dressing and chopped nuts and fruits and finish with some Parmesan cheese sprinkled on top..delicious and good for you! Or how about some "kale chips"...wash and separate the leafy part from the stem ( discard the thicker stems ), cut up the leaves into smaller portions, add a little olive oil and seasonings, put on a roasting pan and roast in a hot oven until the leaves are crispy.
Cooking your
artichokes....don't use your microwave when steaming your artichokes. I highly recommend the "old fashioned" way and use a steamer on the stove top with lots of water. I feel it makes for a good, moist artichoke, cook until tender. Make sure a knife goes into the heart very easily and the outer leaves should pull off very easily. If you under cook them, they will be tough and inedible...but with the right amount of cooking, the artichokes should be delicious.
A new recipe that I tried last night to prepare the artichokes:
(1) with a sharp knife, cut off the top third of the artichoke and peel the outer skin off the stem ( like peeling a banana ) (2) pull off and discard a few of the outer leaves that may be a little tougher,
(3) cut the artichoke in half lengthwise
(4) steam until tender ( about 30 minutes)
(5) remove from steamer, let cool slightly and coat with olive oil and seasonings on all sides
(6) grill the artichokes, under a broiler or bar-b-que, turning a few times until browned and crispy on the outsides.
The
Zutano avocados have just been picked and thus will need a week or so to ripened. To ensure a quicker and even ripening, put the avocados in a paper bag (with a apple or a ripe banana) on your kitchen counter .
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!
