WELCOME TO RUTIZ FARMS
Lisen, from Vintage Organic Farm in San Luis Obispo, will be selling her lamb at our farm stand this Tuesday, July 31 and next Tuesday, August 7.
The raspberry field is open for u-pickers...the field is located inside our "hoop houses" ( those greenhouse structures located on the west side of our farm). It is a 4 minute walk from our parking lot...but well worth it if you are into raspberries. Prepare for warm temperatures inside the hoop houses during the middle of the day. Please follow the instructions at the field as to which rows to pick in ( pick in the rows marked with a blue ribbon ). The price is $5/ pound, which is about 1/2 the regular price of $4/ basket for already picked raspberries at our farm stand.
Need a small bag while shopping at the farm stand? We now will be offering small paper sacks, in addition to small plastic bags to put your produce into. It's your choice...paper or plastic...let's see where this all goes...it would be nice to try to cut down on the number of plastic bags used . I hope that everyone would continue to bring their own large reusable shopping bags to take home their goodies in.
THIS FRIDAY AT THE STAND.
Teixeira Cattle Company!!!
Little Red Hen bread
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:
carrots, green beans, broccoli, cauliflower, leeks, mint, cabbage,chard, raspberries.
The avocados are grown by Holger, a "backyard" farmer right here in Oceano. Pesticide free and fertilized organically.
With this week's mint...how about some refreshing Mint Ice Tea?
4 tea bags
leaves from 1 bunch of "Jerry's" mint
3 cups boiling water
1 cup orange juice
1/4 cup lemon juice
1 cup sugar ( use less if you don't desire a sweet tea)
6 cups water
sprigs of mint
orange slices
Place tea bags and mint leaves in a 3-quart pitcher. Add 3 cups boiling water and steep until cool. Discard tea bags and mint leaves. Add orange and lemon juices, sugar, and 6 cups of water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and arrange slices.
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.
Cooking the
Rainbow colored chard:
Heat olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat.
Leeks are added to the Harvest Box this Friday. One of the biggest issues with them is actually cleaning them as they do collect a good amount of our lovely sand. I use my salad spinner but you can also soak in a big bowl of water, I cut off most of the tops and start pulling back some of the "leaves" to see how much soil is still in the leek. If I'm cutting them up to put in stir fry or some other recipe I will cut them up and have them floating in the water, then drain, rinsing a couple of times. If I want them whole, say for "Leeks Vinaigrette" I will pull back a little bit on the top and flush out sand under running water. My "Leeks Vinaigrette" recipe is pretty easy: Steam on stove top or in microwave, drain, pour a good vinaigrette dressing (to taste) over tender leeks. Not much to it, just sounds special and tastes delicious! You can also grill Leeks in heavy duty aluminum foil with some olive oil and seasoning while you are grilling your other dinner ingredients.
Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last minute" updates of farm stand happenings, specials and events.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
Extra Virgin Avocado Oil, made with locally sourced avocados by Central Coast Avocado Company.
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, Friday and 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.
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.
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
