WELCOME TO RUTIZ FARMS

THE PUMPKINS ARE READY!!!
Come pick out your Halloween pumpkins now from our u-pick field or from the "pumpkin pile" next to the farm stand...and wait to carve them until just before Halloween...then you'll be able to enjoy them for the next month! We are selling the large Jack O Lantern size for 50c per pound and the small "Baby Bear" size for $1 each. 

For those of you who "engraved" a pumpkins last August, yours are ready to go home now.

Does anyone need corn stalks for their fall decorations? ...we have bundles for sale at the farm stand for $5.

HARVEST FESTIVAL
The 81th Annual Arroyo Grande Harvest Festival will be held on September 29. Not to be missed is the Agriculture Pavilion, which will be set up on Saturday. The Agriculture Pavilion celebrates our community's local agriculture with booths and activities, including displays highlighting local produce and wineries There will be many free activities for kids and families, including veggie decorating (with veggies courtesy of Rutiz Family Farms),  
Look for our tractors in the Arroyo Grande Harvest Festival this Saturday, in the Village, starting at 10am.

Price increase for our Harvest Box:

During the last few months, we have realized that as we strive to make each week's Harvest Box interesting and varied for our customers, we are including well over the value of $18 worth of veggies and fruits.  Together with the value of the produce, along with the labor to pack the boxes and the cost of the carton,  we have decide to raise the price of each week's Harvest Box to $20. ..  By charging $2 more per box, we can continue to put a nice selection of our farm's harvest in each week's box.  Keep in mind that everything we include in each week's box can be brought "a la cart " on our farm stand table, but we will continue to offer a little "extra" value of produce when you purchase the Harvest Box.

U-pick blackberries ( $4/ pound ) will be available this week on the farm.

A special price on our own raspberries and blackberries "already picked by our crew " on the stand table..for this week any 3 baskets for $10...mix or match.

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 

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:

kale, peppers, broccoli, tomatoes, celery, spaghetti squash, onions, carrots, zucchini, blackberries.

The avocados are grown by David Righetti in SLO.

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

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.

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: 

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.

  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.