WELCOME TO RUTIZ FARMS
We are now on our new "summer" hours:
open Tuesdays thru Fridays---noon to 6 pm.
Saturdays---10 am to 4 pm.
Harvest box pick ups on Friday ( and Saturdays by special request ).
Summer fruits have arrived...we have apriums, peaches and nectarines from Rocking Chair Ranch in Kingsburg ( near Fresno). Their fruit has no sprays applied after blooming of the trees...so that means no spray residues on the fruits. These first fruits of the season will benefit from sitting out a day or two on your kitchen counter to soften up a bit.
Be sure to follow Rutiz Farms on Facebook and Instagram to find out any "last " minute updates of farm stand happenings, specials and events.
Our strawberry field continues to be open for
u-pick each Tuesday through Friday from noon to 6 pm and Saturdays from 10 am to 4 pm. Bring the family out for a fun time picking our delicious strawberries. Bring your own containers or use our baskets to pick into. The price will be $3.00 per pound, which works out to be about $3.00 per one pint basket ( our regular price when purchased already picked at the stand is $3.50 /basket ). We will continue to have plenty of picked berries available at The Stand, along with all our other veggies and fruits.
THIS FRIDAY AT THE STAND
Teixeira Cattle Co. beef.
Little Red Hen bread
BlissRiver Organics elderberry syrup.
Kacey Cakes gluten free treats
Central Coast Catch will only be offering fish for her CSF members..no retail sales . Contact Jo for more info on her CFS ( 2cccatch@gmail.com ).
What's in this week's Box
Grown on our farm using organic farming methods:
artichokes, peas, potatoes, beets, onions, salad mix, carrots and strawberries.
The Hass avocados are grown by Dave Righetti...pesticide free.
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.
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.
In this week's box you will find both our English "shelling" peas and our sugar snap peas. They will be packed in separate bags...the easiest way to tell them apart is that the outer pod on the
shelling peas will be tough and stringy when you bite into it and the snap peas are tender and crunchy.
With the shelling peas, you need to remove the peas from the outside pod and then enjoy the peas raw in a salad or lightly steam or saute. Let the kids "shell" out the peas...they'll have a good time and probably eat most of them before they finish...not a bad snack!
The
sugar snap peas...are edible pod....which means that you eat the outside skin also...no need to shell these peas. They are sweet and crunchy, great served raw with a dip or added to a stir fry dish.
The "Sierra Gold"
potatoes are great for baking, roasting, mashing or frying. No need to peel off the outer skin, just scrub off the dirt and cook with the skins left on ( much of the nutrients in a potato are in the skins!). They have a nice sweet taste and a yellow, creamy insides.
PRODUCTS AVAILABLE AT OUR STAND FROM OTHER FARMERS AND BUSINESSES:
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.
Citrus from Bob Polito in San Diego County and from Friends Ranch in Ojai....pesticide free.
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
