WELCOME TO RUTIZ FARMS

Daylight savings time starts this coming Sunday...so, due to safety concerns, beginning Tuesday, Nov. 6, the stand will be closing at 5pm on Tuesdays, Wednesdays, Thursdays and Fridays ( we will continue to open at noon on those days).  

We will still be open on Saturdays from 10 to 4 pm. 

Lisen, from Vintage Organic Farm in SLO, will be selling her lamb at our farm stand this coming Saturday, Nov 3.  Her lamb is very mild in flavor and very tender.

N.14th Wild Bread Co. will have their sourdough breads for sale at the stand each Saturday.

Each Thursday, Rutiz farms donates produce from our farm to The School Backpack Program Sponsored by Womenade.
Womenade volunteers fill backpacks with donated food and distribute them to students at Mesa, Lopez & Judkins schools. The food is provided through donations. The full backpacks go home each Friday to families in our community in need of a helping hand with their food needs.
This program is kept private. Only the students that receive the backpacks know the backpacks contain food for the weekend.  For more information on this program, go to their website at  http://slowomenade.org/

THIS FRIDAY AT THE STAND.

Teixeira Cattle Co beef.

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:

salad mix, chard, corn, spaghetti squash, celery, cauliflower, carrots,  and zucchini.

Apples are grown by Mike Cirone in See Canyon.

Avocados from a local grower in Arroyo Grande.

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.

With spaghetti squash, most people seem to fall into one of two categories:
There are those who LOVE spaghetti squash as a lower-calorie replacement for spaghetti. And there are those who shun it, believing that if you're going to eat pasta, you should enjoy the real thing.
But I feel that looking at spaghetti squash as a pasta "substitute" in the first place does the vegetable an unfair disservice. The unique taste and texture of spaghetti squash ought to be appreciated in their own right, not compared to carb-filled noodles.
No matter how many websites you find that claim their spaghetti squash recipe "tastes just like the real thing," spaghetti squash will never be pasta.
And that's completely okay!
The following recipe is my favorite method for how to cook a spaghetti squash that yields non-watery results every time. It calls for roasting the spaghetti squash at 460 F, which is higher than any other recipe I've ever seen and works beautifully to caramelize the natural sugars in the squash and zap away extra moisture, leaving you with perfectly cooked spaghetti squash that is ready to be dressed up however you wish or even eaten by itself.
To Bake Spaghetti Squash:
Start by carefully cutting the spaghetti squash in half, lengthwise.
Place the squash-flat sides up-in a baking pan. If desired, scoop out the seeds and brush the squash with olive oil and sprinkle with salt. I usually opt to scoop out the seeds after baking.
Place the pan on the middle rack in a non-preheated oven, and turn the oven to 460 F.
Most spaghetti squashes will take around 40-50 minutes to fully roast, depending on the size of the squash; but if you have a small squash, it's a good idea to check it after 20-30 minutes or so.
Scoop out the strands, and add tomato sauce, cheesy sauce, alfredo sauce, salad dressing, pesto, or any other sauce you'd add to pasta
recipe courtesy of chocolatecoveredkatie.com

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: 

 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.

  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.