WELCOME TO RUTIZ FARMS
Peaches in mid October!.....We are fortunate to get this week's yellow peaches from John Tenerelli, who farms in the high desert of Southern California ( near the town of Littlerock).
Having an elevation of nearly 3000 feet, his orchards come into production later in the season than other areas, but then offer the opportunity to produce some great fruit late in the year. This week he sent us the "Fairtime" variety...honestly, this is one of the best peaches I've eaten this year!
And, of course we have some great apples grown by Mike Cirone in our local See Canyon. Look for such varieties as Braeburn, Red Striped, Empire, Golden Delicious, Red Golden, Spitzenburg and Mutsu.
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.
U-pick blackberries ( $4/ pound ) will be available this week on the farm.
Need some "soft" tomatoes for freezing or sauces...we'll have some
#2 tomatoes for sale at our farm stand....$10 for a 10 pound box!
THIS FRIDAY AT THE STAND.
BeeWench Farms chicken, pork and bone broth.
No Little Red Hen bread ... she'll be away for 10 days at a bread making conference...back on Oct. 19th.
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:
jicama, peppers, corn, tomatoes, celery, cauliflower, spinach, carrots, cucumbers, and zucchini,
The apples are grown by Mike Cirone in See Canyon...dry farmed, no pesticides.
Our
Jicama is crunchy, mild, and sweet, and is often served with a little lime juice and chile powder to accompany Mexican dishes. Wash off the dirt and peel the outer skin and then you are ready to go! My favorite way is to cut it up into "sticks" and use the jicama raw as a "dipping" vegetable.
How about a
spinach salad using this week's
spinach, jicama, sweet peppers, tomatoes and carrots.
EASY ZUCCHINI BREAD RECIPE
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly
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.
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:
Fresh jujubes from Rock Front Ranch.
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.
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