Month: January 2011

Posted on by

Refer Your Friends and Win!

This is the time of year when people are making lifestyle changes for good. We all start to focus on maintaining healthy eating, exercising and setting goals for ourselves to keep us healthy. However, there are so many others—friends, family members, neighbors, co-workers—who could benefit from the fresh variety of fruits and vegetables that you’ve been enjoying!  This season, we want to partner with you in the goal to share the good!

Many new customers join our team of faithful customers at this time every year, and many of those new customers are referrals from you! We are always excited when a new customer signs up and gets on board with “a box of good.” In appreciation, we send out a thank you gift to both the new customer and the existing customer that referred them to us. The gifts have been a fun way for you to sample some of our product offerings, and have included fresh roasted coffee, artisan sourdough bread, and select organic grocery items.

For the next couple months, we have decided to make it even more fun for you to share the good with your friends by having our second annual “Share the Good” contest! From now through the end of March, not only will you receive the standard thank you gift for each new customer you refer, but for every two referrals, your name will be entered into a drawing for the chance to win a special prize! (Prizes and drawing dates are listed in the insert on the right.) So, refer four friends and your name will be entered into the drawing two times, six friends and it’ll be entered three times.

Our first drawing will recognize referrals from January through February. The second drawing will be for March referrals. The final grand prize drawing will include referrals from January through March. Winners will be notified immediately after the drawing.

We are excited about making your referrals more rewarding! So spread the word and share the good!

Posted on by

Chocolate, the Poetry of Love

Capture your Valentine’s heart with the elegance of Theo Chocolate, the exquisite Breadfarm’s cookies or a combination of both in The Essential Chocolate assortment!

Theo’s Casanova Caramel Collection – $8.80 – $26.40

Theo’s exquisite Casanova Caramel Collections will have you swooning as you explore each elegant flavor. Each caramel possesses a unique aphrodisiac quality, so share with that special someone! These collections contain: Ginger Rose Caramel, Honey Saffron Caramel, Grey Salted Vanilla Milk Caramel, and Lavender Caramel.

Casanova Caramel  – 4 piece box: $8.80

Casanova Caramel  – 12 piece box: $26.40

To order your Casanova Caramel Collection, click here.

Seattle’s own Theo Chocolate produces premium organic and Fair Trade specialty chocolate. As the first and only organic and Fair Trade bean-to-bar chocolate factory in the country, all of their ingredients are carefully screened to ensure that they meet their standards for social and environmental responsibility.

The Essential Chocolate Assortment – $22.00

Our own hand-selected assortment of chocolate decadence!

You get a selection of Theo Chocolate: one 3 oz. bar of Theo Cherry Almond Dark Chocolate, one 2 oz. bar of Theo Nib Brittle, one 4-piece box of assorted Casanova Caramels, and then, a bag of Breadfarm’s delightful little Cocoa Niblets! Comes gift packaged in a cream-colored box and tied up with a burgundy ribbon. To order The Essential Chocolate Assortment, click here.

Breadfarm  –  Chocolate Lover’s Cookie Box — $30.00

Only available for the month of February, Breadfarm’s exclusive assortment of premium hand-made cookies! Contains the following: Cocoa Nibs, Chocolate Biscotti, Chocolate Thumbprints with chocolate ganache filling, and Espresso Shortbread – (approx 26-32 cookies). To order your Chocolate Lover’s Cookie Box, click here.

Photo from: http://www.etsy.com/listing/61928475/holiday-cookie-box

Posted on by

Fresh This Week Tips 01.26.2010

Celery root (celeriac)

Celeriac is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley.  Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.

STORE: Celeriac can keep for up to one month in the crisper section of your refrigerator, if wrapped unwashed in a plastic bag.

PREP: whenever you are ready to use the celeriac, you must first wash the root thoroughly in water then peel its outer skin. You can then use the celeriac for cooking purposes, for example, cutting it into pieces that can be added, raw, to a salad or, slicing it into sections that can be boiled and used as an accompaniment to an entrée.

USE: Because celeriac can be used in recipes that call for celery, its use is limitless. It is, however, especially good when used as an ingredient in soups and stews or when cooked and accompanied by potatoes as a side dish. Celeriac can also be baked, whole, in its skin. Once baked, you can remove its skin and eat its inner flesh.

For some celeriac recipes go to http://www.brookfieldfarm.org/celeriac.htm

For the Apple Potato Celeriac Soup recipe pictured above go to: http://www.tinyurbankitchen.com/2009/10/celeriac-apple-potato-soup.html

Pepitas

This week we have a fairly new to KFF item in the NW and Harvest box menu: Spiced candied pepitas from the Breadfarm.

What are pepitas?

Pepitas are shelled pumpkin seeds. Typically rather flat and asymmetrically oval, and light green in color. Marinated and roasted, they are a seasonal favorite. We can’t get enough of them! You’ll find yourself munching away on these!

Breadfarm has taken organic pumpkin seeds, tossed them with a light amount of organic cane sugar, allspice, cayenne, egg whites, and sea salt, then toasted them until light and crispy. Don’t worry, these are not HOT like the traditional pepitas-Breadfarm was more conservative when creating their seasoning blend for this- and the result is an irresistible, savory snack – great for topping fresh green salads, supplementing your snack mix, making into these Sweet & Spicy popcorn balls (only try to get around using microwave popcorn for this recipe…it is not so good for nutrient quality & stovetop is very easy!)http://www.atasteofkoko.com/2010/10/sweet-and-spicy-pepitas-popcorn-balls.html

Or, try this recipe for Wild Rice Salad with spiced pepitas, cranberries, and apple cider vinaigrette! http://www.indianharvest.com/recipes-wild-rice-salad-with-spiced-pepitas-cranberries–apple-cider-vinaigrette-245

Tips:

Add pumpkin seeds to healthy sautéed vegetables.

Sprinkle pumpkin seeds on top of mixed green salads.

Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.

Next time you make burgers, whether it be from vegetables, turkey or beef, add some ground pumpkin seeds.

Sunchokes

STORE: Wrap sunchokes in paper towels and store them in a plastic bag in the refrigerator vegetable drawer for up to a week.

PREP: Peeling sunchokes is optional. The thin peel has a slightly chewy texture, but it’s not unpleasant, and you may find the effort of peeling their knobby surfaces isn’t worth the return. The cut surfaces of sunchokes, like those of potatoes, tend to oxidize and turn pink. To prevent this, submerge cut sunchokes in lemon water until ready to cook.

USE: Sunchokes become tender and slightly starchy when cooked. To roast them, cut them into chunks, toss with a little oil, season, and add to a roasting pan with a whole chicken or a pork or beef roast during the last half hour of cooking. You can steam or boil whole sunchokes until tender and then mash them roughly or serve them whole. For a creamy soup (the one instance where you may want to peel sunchokes so the soup has a smooth texture), simmer cut-up sunchokes in broth and milk or cream until tender and then purée. And to make addictive sunchoke chips, fry thin slices in peanut oil.

However you prepare them, keep the seasoning mild and minimal to allow the sunchokes’ subtle flavor to shine. Vinaigrettes, cream, butter, goat cheese, garlic, nuts, herbs, nutmeg, mace, coriander, fennel seed, mushrooms, bacon, and lemon juice all pair well with sunchokes.

Crenshaw Melon

STORE: Whole melons can be stored at room temperature for up to 2 weeks. Store cut melons at 45° F for up to 5 days.

PREP: Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings.

USE: Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.

http://kblog.lunchboxbunch.com/2009/03/melon-101-digest-this-raw-recipes-tips.html

Images from flickr.com

Posted on by

“Share the Good” Contest!

This is the time of year when people are making lifestyle changes for good. We all start to focus on maintaining healthy eating, exercising and setting goals for ourselves to keep us healthy. However, there are so many others—friends, family members, neighbors, co-workers—who could benefit from the fresh variety of fruits and vegetables that you’ve been enjoying!  This season, we want to partner with you in the goal to share the good!

Many new customers join our team of faithful customers at this time every year, and many of those new customers are referrals from you! We are always excited when a new customer signs up and gets on board with “a box of good.” In appreciation, we send out a thank you gift to both the new customer and the existing customer that referred them to us. The gifts have been a fun way for you to sample some of our product offerings, and have included fresh roasted coffee, artisan sourdough bread, and select organic grocery items.

For the next couple months, we have decided to make it even more fun for you to share the good with your friends by having our second annual “Share the Good” contest! From now through the month of March, not only will you receive the standard thank you gift for your referrals, but for every two people you refer, your name will be entered into a drawing for the chance to win a special prize! (Prizes and drawing dates are listed in the insert on the right.) So, refer four friends and your name will be entered into the drawing twice, six friends and it’ll be entered three times.

Our first drawing will recognize referrals that customers have already been sending our way throughout this month. The second drawing will include all referrals from January and February. The final grand prize drawing will include all referrals from January through March. Winners will be notified immediately after the drawing.

We are excited about making your referrals more rewarding! So spread the word and share the good!

.

Share the Good Prizes!

— For referrals the month of January

First prize drawing on January 28

Delicious Organic Pie:

Baked fresh by Scandia Bakery

— For referrals January-February

Second prize drawing on February 25

Organic Breakfast Box:

Real Maple Syrup

Fresh Eggs

Bilberry Nectar

Artisan Chuckanut Bread

Blueberry Lemon Fruit Spread

Coffee or Teeccino Herbal Coffee

— For referrals January-March

Grand prize drawing on April 1

Organic Snack Box:

Roasted Valencia Peanuts

Pistachios

Whole Wheat Crackers

Spiced Pepitas

Fruit & Nut Trail Mix

Cashew Almond Prana Bar

Apricot & Goji Prana Bar

Nutiva Hemp & Chocolate Bar

Theo Cherry Almond Chocolate Bar

Theo Bread & Chocolate Bar

Theo Fig & Fennel Chocolate Bar

(gluten and nut allergy options available)

Posted on by

Fresh This Week Tips 1.18.11

Broccolini

Actually a cross between a broccoli and a Chinese broccoli (gai-lan/kai-lan).

STORE: Treat Broccolini much like you would broccoli, storing unwashed in a plastic bag in the refrigerator up to 5 days.

PREP: Wash just before us, trim just the ends off if using stems, or trim stems off completely if using raw.

USE: Like most vegetables, they are best when cooked to just to al dente. They will be bright green and still retain a nice snap, especially in the stems. It’s always better in terms of retaining the nutrients anyway. You can use Broccolini in almost any recipe you’d use broccoli in or gai-lan in, but we feel like it’s a shame to cut them up. They’re long and elegant, making a beautiful presentation whole. Simply roast them with a little olive oil, sliced garlic, and sea salt. They are a fantastic side on any plate.

Photos & Tips from: http://www.foodmayhem.com/2010/06/broccolini.html

Zucchini

STORE: Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it.

USE: A component of ratatouille, zucchini is also good grilled, roasted, steamed, pan-fried, or raw. It also adds a boost to sweet breads and muffins. Zucchini is so versatile! If you haven’t “tried it all” with zucchini, do something different this week and try a new way of preparing them, just for fun!

Image from flickr.com

Kale

STORE: Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, usually at the back. Because kale contains a lot of water, it doesn’t last long. Use it within 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.

PREP: If the center stalks are thicker than a pencil, remove and discard them before cooking.

USE: Kale is delicious sautéed, in soups, or prepared any way you’d cook spinach.

Image from flickr.com

Posted on by

Fresh This Week Tips 1.11.11

Broccoli
Broccoli is a nutritional bonanza—potassium, vitamin C, antioxidants. It’s also versatile, at home on a crudité platter, tossed into stir-fries and quiches, or pureed into an elegant soup.
STORE: Refrigerate broccoli unwashed (moisture speeds decay) in a bag in the vegetable compartment up to 5 days. Broccoli can be blanched (to retard enzyme action) and frozen for up to a year.
PREP: Rinse broccoli briefly, then separate the head into florets to encourage even cooking. Peel and slice the stems and cook along with the florets.
USE: Broccoli is best roasted, sautéed, or steamed.
Radishes
STORE: Remove the leaves to prolong freshness. Refrigerate radishes unwashed (moisture speeds decay) in a loosely closed plastic bag. Most are best eaten within 5 days after purchase; they can be used until they become soft, though you should keep them no more than 2 weeks.
PREP: Just before using, trim the stems and the root ends and wash.
USE: Radishes are most often eaten raw, in salads, as garnish, and as crudités. (Halved radishes served with soft unsalted butter and sea salt are a classic French snack.) They can also be braised and served as a side dish with mild fish, like striped bass.
Tomatoes
STORE: Keep tomatoes at room temperature on a plate; never store them in a plastic bag or in the refrigerator. If you want to speed the ripening process, put them in a pierced paper bag with an apple, which emits ethylene gas, a ripening agent. Once ripe, tomatoes will last up to 3 days.
PREP: Tomatoes are excellent in salads and salsas. They are popular sliced and used as a topping for sandwiches.
USE:
Cooking – Very popular in sauces. Cooking tomatoes release the micronutrient lycopene, which is thought to help prevent cancer. Tomatoes can also be stewed or crushed for use in casseroles and chili. To quickly remove the skin from tomatoes, boil for 15-30 seconds. Rinse under cold water and peel.
Baking – Tomatoes can be stuffed and baked. To prepare the tomato for stuffing, cut a small piece off the bottom to make the tomato sit sturdily. Cut off the top ¼ of the tomato. Use a spoon to scoop out the innards. Set the shell upside down for 15 minutes to give it a chance to dry.
Posted on by

Fresh This Week Tips 01.04.11

Citrus: Oranges, tangerines, lemons, limes and grapefruit are loaded with vitamin C. They’re great for juicing, flavoring baked goods or marinades, or just eating out of hand. Here’s the best way to keep them fresh, juicy and tasty for as long as possible.

STORE: Keep citrus fruit at room temperature for up to a week. Keep them in a cool dark place, out of direct sunlight, and be sure to check them regularly for spoilage.

Extend the life of your citrus fruit by storing them in the refrigerator. Store them in a mesh, cheesecloth or perforated plastic bag. Avoid airtight containers, as these will collect condensation that can promote mold and spoilage. You may also store citrus fruit in the crisper drawer of your refrigerator. Refrigerated citrus may keep for up to several weeks.

PREP: For the most juicy, intense flavor, allow citrus fruit to come to room temperature before eating or using. Wash citrus under running water before use.

USE: You may grate the peel into “zest”, cut in half and squeeze the juice out for use in baked goods. Peel and slice to add to fruit salads or yogurt, or slice into segments and serve as a healthy snack after school.
For more tips see http://www.sunkist.com/products/buying_storing_handling.aspx

Red Potatoes

STORE: Keep potatoes for up to 3 weeks in a paper bag in a cool, dark, dry place—never in plastic, in the refrigerator, or under a sink, as moisture speeds decay and refrigeration can darken them and adversely affect flavor.

PREP:

– Clean potatoes by scrubbing gently with a vegetable brush; peeling is optional, but any eyes should be removed.

– Boiling potatoes in their skins helps them retain starch, which makes them fluffy, not mushy.

– After they’re cut, prevent potatoes from browning by placing them in a bowl of cold water to cover.

USE: Red potatoes are best for potato salads, gratins, roasted, scalloped, soups and chowders.

Leeks

STORE: Store your leeks lightly wrapped in plastic wrap to contain odor and moisture. Don’t trim or wash them before storing. Keep them in the crisper of your refrigerator for up to one week.

PREP: Follow These Four Easy Steps*

1. Cut off the dark green part: Slice off the leek’s dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they’re too tough to eat on their own.

2. Cut off the end; slice stalk the lengthwise: Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise.

3. Run leeks under water or chop: If you’re using leek halves intact, hold them under running water, separating the layers slightly to help dislodge the grit (for, say, roasting). Or, if your recipe calls for chopped leeks, skip this step and slice your stalks instead.

4. Swish in water and strain: Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.

USE: Leeks are related to the onion, yet have a milder, mellower taste. Use your leeks in any recipe that calls for onions. Try out this delicious and home-warming Smashed Potato and Leek Soup:http://www.klesickfamilyfarm.com/main/box-of-good/recipes/smashed-potato-and-leek-soup

* Original content from Real Simple Magazine.

images from flickr.com