WELCOME TO RUTIZ FARMS
Starting this week, our farm stand will be open two additional days per week....on Wednesdays and Thursdays.
We are now open:
Tuesday through Friday, noon to 6 pm.
Saturday, 10 am to 4 pm.
Come check out the fully stocked stand on Wednesdays or Thursdays and avoid the "crowds" of Fridays!
Harvest Boxes will still be available only on Fridays.
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.
Lisen, from Vintage Organic Farm in SLO, will be bringing her lamb cuts to sell at our farm stand on Saturday, May 26.
Just in time for the Memorial Day weekend bar-b-ques.
She will be selling from 10 am until 4 pm ( or until she runs out ). This will be her last day for this season.
THIS FRIDAY AT THE STAND
BeeWench Farms chicken, pork and bone broth.
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, broccoli, onions, salad mix, carrots and strawberries.
The Hass avocados are grown by Dave Righetti...pesticide free.
The "Persian" cucumbers come from Ocean Breeze Farms in Nipomo. They are grown pesticide- free .
You will notice both green and purple artichokes in this week's box. Be careful of the spines on the purple artichokes..you might want to cut them off as you prepare them for cooking. With both varieties, be sure to steam them for 30 to 40 minutes or until the outer leaves pull off
very easily. The purple variety will take an extra 5 to 10 minutes of steaming to get fully cooked. An under- cooked artichoke will be tough and not appear to have much "meat" on the leaves...so be sure to give them enough time in the steamer.
The peas in this week's box are the
sugar snap peas...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.
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