RUTIZ FAMILY FARMS NEWSLETTER
Growing vegetables, fruits and fresh cut flowers for our community using organic farming practices and no pesticides
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Friday, Feb 25 Harvest Bag
all for $20
includes the following items:
artichokes ( see recipe ideas below )
English "shelling" peas ( take the peas out of the pod)
a bunch of spinach
a head of green butter lettuce
a head of red butter lettuce
leeks (see recipe ideas below)
carrots
Sierra Gold potatoes
a basket of blueberries from Gary Teixeira Farms, certified organic
"Satsuma" Mandarin oranges from Encino Grande Ranch in Cuyucos, certified organic
Speaking about growing things organically on our farm:
Yes, you may encounter a few aphids in the Brussels sprouts, cauliflower, broccoli and kale...just use a strong stream of water from your kitchen faucet and you should be able to rinse off most of the critters. One of many "advantages" of not spraying pesticides on the vegetables!
PREPARING THE LEEKS
https://www.loveandlemons.com/
- To grill them, slice them in half lengthwise, rinse and dry them well, and grill both sides on medium-high until they’re well-charred and tender.
- If you’re roasting them, halve them lengthwise, chop them into 1-inch chunks, and wash them. Then, toss them with olive oil, salt, and pepper and bake at 425° for about 20 minutes, or until they’re tender.
- To sauté them, follow the cutting method described above, heat up olive oil in a skillet over medium heat. Add the leeks and cook, stirring occasionally, until they soften, about 5 minutes.
LEEK AND POTATO SOUP WITH CARROTS
Ingredients:
2 tablespoons butter
3 leeks leeks, chopped
6 cups chicken or vegetable broth
4 large potatoes, diced
4 carrots chopped
2 teaspoons salt
1 bay leaf
1/2 cup heavy whipping cream
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Step 1
Melt butter in a stock pot over medium-high heat. Cook and stir leeks in butter until softened, 3 to 5 minutes. Pour broth into the pot; add potatoes, carrots, salt, and bay leaf.
Step 2
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
Step 3
Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
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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. The artichokes this week are from our young plants...the insides are very tender and sweet..almost all "heart".
Preparing the smaller size artichokes:
(1) with a sharp knife, cut off the top third of the artichoke and peel the outer skin off the stem ( like peeling a banana ) (2) pull off and discard the outer dark green colored leaves that may be a little tougher until you reach the "cream" color leaves.
(3) cut the artichoke in half lengthwise
(4) steam until tender (about 20 minutes)
(5) remove from steamer, let cool slightly and coat with olive oil and seasonings on all sides
(6) grill the artichokes, under a broiler or bar-b-que, turning a few times until browned and crispy on the outsides. Eat the whole artichoke as you would an artichoke heart.
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VENDORS THIS FRIDAY:
Little Red Hen bread
Kacey Cakes
BeeWench Farms chicken and pork
VENDORS THIS SATURDAY
Wild Bread Bakery bread
Justin from MicroCosmic Organics will have his organic micro greens
Kelpful seaweed products
THE FARM STAND TABLE SHOULD HAVE:
from our farm (grown using organic farming practices)
baby spinach, salad mix, snap peas, English shelling peas, celery root, parsnips, artichokes,
orange, purple and red carrots, leeks, fennel, kale, chard, beets, collard greens, mustard greens, Brussels Sprout, sweet potatoes,
baby broccoli, broccoli , Potatoes--Halcyon Gold, Sierra Gold, red and yellow fingerling , Raul's dry beans, butternut squash
cilantro, Italian parsley, baby dill, mint, spicy greens, rosemary,
from our "partner" growers (pesticide free or organically grown)
oranges, blood oranges, Cara Cara oranges, grapefruits, Mandarins, lemons, limes, avocados, apples, kiwis, blueberries, yellow onions, garlic, tomatoes
sunflower sprouts, Medjool dates,
Grass fed and grass finished ground beef (Springville Ranch)
local bee pollen
local honey-- $14/ 1 pound jar, $22/ 2 pound jar
vegetable and herb starts from Growing Grounds Farm-- $3 to $4.50 each
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Covid Guidelines:
Please practice social distancing and be considerate of your fellow shoppers while at our farm stand. Since we are outside, face masks are optional for fully vaccinated customers, but always supported if you feel more comfortable in a mask within a group setting. If you are not fully vaccinated, please continue to wear a mask. Stay home if you feel sick! Our staff is fully vaccinated and they are looking forward to seeing you. We want to keep everyone healthy so we can continue to keep the farm open!
Stand Hours
OPEN RAIN/SHINE
Tuesdays, Wednesdays and Fridays: noon to 5 pm
Saturdays: 10 am to 3 pm
FARM STAND LOCATION:
1075 "The Pike" in Arroyo Grande.
We are located on the south side of The Pike, between Halcyon
for a map to the farm.
write an email to us at
Jerry@Rutizfarms.com
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Rutiz Farms | 1075 The Pike in Arroyo Grande | RutizFarms.com |
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