Year: 2013

I thought I would; but suddenly, I don’t mind the touch of chill in the air, the softer, golden-tint to the light and the mention of pumpkins, apples and squash. Last week, I wasn’t ready for summer to end. I wasn’t ready for back-to-school shopping and admitting defeat on all the items yet to be crossed off the summer to-do list. But then it hit me, as it always does. Suddenly, the gray is like a comforting blanket—familiar and welcomed. 

But I know better to assume that I’ll always feel this way about the cold, gray skies. So I’m pre-empting the February woes and preserving the last bit of summer’s bounty and squirreling away a jar or two of pickles and jams. I’m not much of a canner, but this year I’ve found the ease of roasted jams, which has helped to alleviate any excuse  I have for not being able to save at least one jar of sweet, sticky summer fruit. The trick is trying to keep it around until the winter.

We’ve talked about the benefits of roasting here, but let’s refresh our memory. When food meets a hot oven, the results are nothing short of magic. Carrots unfurl an unprecedented sweetness as their skins curl and crisp under the heat, their moisture scatters and their natural sugars intensify. A roast of meat does the same—crisp edges, tender and juicy meat that practically bows down to the weight of the fork. And fruit is no different. The shock of dry heat causes the cut edges to deeply caramelize, most of the moisture evaporates and the sweetness already present in the fruit condenses and somehow turns whatever is roasting into its best self. Whatever you love about, say an apricot for example, is punctuated when that apricot spends an hour or so slowly roasting in an oven. In fact, it’s with apricots or even rhubarb that roasting is most magical. I find apricots eaten fresh to be a bit bland, one-note and just sort of blah. And rhubarb, well I don’t even attempt to gnaw on raw rhubarb. But after time spent in an oven, they become utterly transformed into a completely new taste—one of my favorite tastes, in fact.     

With my passion for roasting well established, I took that idea and turned it into jam—roasted jam. Not only does the fruit take on a deeply caramelized and well developed flavor when roasted, the process is actually quite a bit easier, as there is no need to stand over a hot pot stirring continually until the ache in your arm overshadows the joy of jam. In the summer, when the jam-making season is at its peak, I’d do just about anything to avoid standing over a hot stove. So, check out my recipe for roasted jam here.

Enjoy!

by Ashley Rodriguez
food blogger
www.notwithoutsalt.com   

I always thought of myself as a food purist: I believe food should be natural, local and seasonal. Recently, I have learned that all those “labels” do not ensure my diet is as “pure” as I thought it would be. Unfortunately GMO-free is a whole new category. 

Running the risk of sounding ignorant, up until a few years ago, I was not aware of GM foods. Earlier this year I decided to adopt a “mostly” vegan, “mostly“ gluten-free eating lifestyle after a friend of ours, challenged my husband and I to go on a 30-day challenge. No animal products, no sugar, no caffeine, no gluten, no alcohol and exercise. After the 30-day period was over we decided to adapt these new eating habits to our lifestyle but that did not ensure we would stay away from GM foods.

A few documentaries such as, Hungry for Change and Fat, Sick and Nearly Dead, served as inspiration and education to reinforce our decision. It has not always been convenient; we have to plan our meals ahead of time, shop for groceries every couple of days and read every label. The frustrating part is that doing all of this homework does not ensure our food is GMO-free.

GMO-free was not part of the challenge but almost every documentary talked about the impact GM foods have in our health as a society. But, what is Genetic Modification of food? In short, the transformation of an aspect of an organism’s DNA blueprint, often using recombinant DNA technology. There is current evidence that alteration of plant DNA results in many hazardous effects such as poor crop performance, toxic effects, allergic reactions, and damage to the environment. [Source: GM Crops – Just the Science, 2009] – and that to me does not sound natural. The promise of 100% natural, preservative free, coloring free, etc … does not ensure GMO-free! Shouldn’t genetically modified organisms be considered unnatural? The name itself says Genetically Modified Organisms. 

GM foods have been on the market only since 1994, and research on their long-term effects on humans is scarce. To date most studies have been done on animals; worryingly, some of those studies link GM foods to altered metabolism, inflammation, kidney and liver malfunction and reduced fertility. Why are we willing to offer ourselves as test lab subjects? Shouldn’t we have the right to know what we feed our families? Shouldn’t it be OUR decision what we put in our bodies?

Sara Balcazar-Greene
Food Blogger
PeruvianChick.com

For more information on Yes for the 522 Campaign on Labeling please visit: http://yeson522.com/

Come on out to Klesick Family Farm this Saturday and join us for an old fashioned farm celebration!

Celebrate the season with us by enjoying a fun-filled day with live music, vintage market, wagon rides, pioneer play area, tug-o-war, balloon toss, gunny sack race, raffle prizes, farm walks, BBQ, espresso and produce stand – all set in the picturesque Stillaguamish River Valley.

We’ve recently added a cookbook to our line of offerings: The Kale Effect! Co-written by one of our own Klesick customers, Christina Bandaragoda, this delightful cookbook will have you dishing up your dark leafy greens in some of the tastiest recipes ever! Our article this week is an excerpt from the cookbook. Enjoy! 

Every Thursday afternoon the Klesick Family Farm delivery truck pulls up to my house with my weekly Box of Good – a box full of fruits and vegetables that are good for my family, good for my local economy and good for the earth. Thursday has become my favorite day of the week, my sigh of relief, a moment in time when my hope in the future is regularly renewed.  

How can a box of fruit and vegetables have this effect? The tangible benefits are obvious.  The time I save shopping I now spend with my family. The money I used to spend on fuel driving to the store is now allocated to buying food. The intangible benefits are less obvious and depend on my perception, attitude and meaning I attribute to how these fruits and vegetables made their way to my kitchen. I trust my local businessman. Based on my experience, I know that the produce will be of good quality, fresh, and free from toxic or harmful chemicals. As my family struggles with various allergies and food intolerances, I place a high value on toxin-free food. Why add more unknowns to the chemical cocktail we encounter in our modern industrialized lifestyle? 

I also consider the challenge of being introduced to new kinds of foods an intangible benefit. I know that if a vegetable I have never eaten before arrives in my box, I can find a delicious way to prepare it. I also believe that my Box of Good has the benefit of preserving open space.

Knowing that a portion of my grocery budget contributes to maintaining working farms in my county is valuable. I used to think of local farmers as guardians and stewards of our landscapes, soils and water. As each Thursday rolls around I become increasingly aware that it is us, the customers, who are guardians and stewards with each food purchase we make. Those with economic access to sustainably grown food should take this responsibility seriously.

Our buying habits determine the future of the farms in our surrounding communities as well as the health of our environment. The cultural perception that as a society we value nature, open space, clean air and water is an idea that has not been fully realized. This cloudy vision of a sustainable future can become a clear reality one grocery bill at a time.

Enjoy this Everyday Kale Salad from The Kale Effect Cookbook

Christina Bandaragoda
Christina is from Michigan, received her bachelors degree at Wheaton College, and later attended Utah State University where she received her masters and doctoral degrees in Civil Engineering. She now works as a hydrologist and environmental consultant.