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The Shift is on! 

This has certainly been one of the most challenging starts to a farm season we have encountered. We intentionally started later this year, apparently it wasn’t late enough. We are starting to see crops emerge and get established. Our initial waterlogged plantings have been weathering the onslaught of colder and wetter than expected weather with grace and are starting to respond, to at least, warmer rain! 

The only critter that is really happy is slugs! Thankfully the slugs have not been a problem for our crops, but Joelle’s flower beds have been their primary target. The slug issue is primarily a perennial plant’s nightmare. In the fields we work up large swaths of land that disrupts their habitat, but flowers and berries where they are in same place for multiple seasons tend to create nooks and crannies for them to hide. But I digress. 

From our inception, we have always been a conduit to healthy farmers for you. We consciously chose to work with our neighboring farms and not to grow everything on our farm. Being vertically integrated has its advantages but also its challenges. We run a modified vertically integrated business, with a farm and our home delivery distribution business, but we are primarily a home delivery company.  

I do scratch my itch to farm by growing lettuce, cucumbers, onions, squash, beets and a few other crops for your family. But our primary focus is on being that conduit of good food from farmers who grow organically and deliver their produce to you. 

Every week we talk with our network of local farmers and our suppliers to build our weekly menus. Our focus is always on locally produced food first and then we branch outside our regions to supplement our offerings. We will never be a 100% locally grown company. Bananas, citrus and mangos are some of our most popular produce items, so we source them from organic farmers to add them to the Box of Good. 

With that said, our product shifts as the seasons shift and for the next few months till October-ish the Box of Good will become more local and our menus will be featuring many vegetables and fruit from our network of local farmers. And yes, while this farm season is off to a painfully (wet) slow start, we are seeing more and more local produce coming onboard, which means the shift to local is on! 

During this season we become not only your source for quality organically grown foods, we become your source for a lot more locally organically grown organic produce.  

Enjoy some of the healthiest and locally grown produce, 


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Local Farm Highlight

We are excited to be able to offer local blueberries from Hazel Blue Acres for the next few weeks. This week they are featured in some of the boxes as well as being sold as add-ons! You can purchase extra blueberries by the clamshell or by the 1/2 flat. Just email us or add them online via We love being able to support the local farms around us! 

A Quick Storage Tip for Your Blueberries!

Hold off on washing your blueberries until you are ready to eat them. If you wash them and then let them sit in the fridge they will get mushy fast! So be sure to put them in your fridge, unwashed and then wash them off with cold water before you enjoy! 

A Quick Storage Tip for Your Chard!

The chard in your box this week is right out of Klesick Family Farm’s field! Do not wash your chard until you are ready to use it. Store it in an airtight container or bag. When you are ready to use it, run it under cold water, but do not let it sit in the water, as that will result in the loss of water-soluble nutrients!

Meal Kits – Kindred Kitchens

We have worked with Kindred Kitchens to bring you four more meal kits! Our new meal kits are Chicken Enchiladas with Spicy Black Beans, Chicken and Mozzarella Ravioli with Alfredo Sauce, and two types of Spaghetti, one with Gruyere and Garlic Sausage and one with Apple Chicken Sausage. The meal kits come with four generous serving, easy to put together and work great for a busy day! My kiddo’s favorites are the Creamy Chicken Pesto and the Chicken Enchiladas. It always takes the edge off a busy day when we come home to a simple meal kit! You can add one on to your existing order or just order a meal kit by itself!

Issues With Your Order?

Just a reminder that if you happen to have any issues with the way your order was packed or delivered, we want to know! Please call 360-652-4663 or email us at [email protected] Sammy, Kelsey, and I are more than happy to help resolve any issues. If you receive  an item that is poor quality sending us a quick pic of the product will help us with quality control. Of course, we also love all your kudos! We appreciate ALL feedback and we believe it makes us a better company!

If we can assist in making your ordering process easier, help you create a custom order, assist with substitutions, just let us know!

We are here to help!


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School at Home : Nutrition

Have you heard of eating the rainbow? There are different types of nutrients found in different colored fruit and vegetables. Parents, use the coloring page we created as a fun way to get your kids excited about fruit and veggies and to start thinking about what they eat and why! You could even have them create their own rainbow log of all the colors (of produce items ?) they eat throughout the week! Send us a pic of your child’s coloring page or post it on social media and tag us, and we will repost it in our Instagram and Facebook stories for all to see!

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Looking Back, Looking Forward

“The peas are coming on strong.   My nine-year-old son, Micah has beaten his dad with the first blossoms of the season.  Come to think about it his carrots are coming on sooner than mine, too. Around here there’s a healthy amount of weeding to do, and it is just plain work.  Some can be done with hoes, but a good portion is done by hand.  A few weeks ago the kids and I made a game of it.  We all started weeding and then after a bit, I would yell “tag” and then everyone would start running, very carefully of course, and I would try and catch them.  It was a “hoot”.  The other day we had some more weeding to do and the first thing Emily asked was, “Can we play that tag game, again?”  ~Tristan, May, 2000 

“I love Sugar Snap Peas. We like to grow big juicy peas that are bursting with flavor.  I remember one year when we farmed in Snohomish and Andrew was about 2 years old (that was 6 years ago, my oh my!!!!!).  Anyway, that little rascal had wandered off to the garden, without us knowing it.  After a headcount and a short panic, we went looking for him.  Guess where we found him?  He was smack in the middle of the Sugar Snap Peas, holding on to two fistfuls of peas and he had one in his mouth.  The whole scene was quite a sight!  We were all relieved and decided to sit down and join him for a nice evening snack.  And when we were done, Andrew got to ride back home in Dad’s arms.”  ~Tristan, May 2006

There’s something special about looking back and reading the newsletters my dad wrote to our customers over the last 22 plus years. There are so many fun memories I cherish. I was blessed to grow up with parents who were family-focused and passionate about health and farming! And now I don’t take for granite being able to bring MY kids to the farm and watch them enjoy all that grows during the summer. Hadlee, (4) is so excited for summer!  At each glimpse of sunshine, she excitedly asks if it’s summertime yet. She remembers last year running out into the fields and eating strawberries, raspberries, peas, and just about anything she could get her hands on.  She would often use the bottom of her dress like a basket and bring her finds to the house to share.  I think I can speak for all of the grandkids and say that one of the best things about summer is being able to go to grandma and grandpa’s house -AKA- “the farm”. This will be our 5-month-old son, Bazil’s first summer, and Hadlee is so excited to show him everything that grows on the farm. It brings me joy seeing my little ones enjoy the farm; from the pea patch to watching the sunset. I only hope we can continue to teach this generation, at a young age, the importance of organic farming, eating healthy foods and just simply enjoying the freedom of frolicking in the great outdoors! 

Thank you for allowing our family to bring you organic produce over all these years!  We appreciate each one of you!

Alaina Klesick

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Carrot Broccoli Salad

Carrot Broccoli Salad

Total Time 28 mins
Servings 6 Servings


  • 6 medium carrots shredded
  • 1 small bunch broccoli (about 12 ounces) chopped
  • 1 cup raisins
  • 1 small onion chopped
  • 1 clove garlic minced
  • 2/3 to 1 cup mayonnaise
  • 1/2 cup sugar
  • 1 teaspoon ground mustard
  • 1/ pound chicken cooked and shredded


  • In a large bowl,combine the first five ingredients. In another bowl, combine the mayonnaise,sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in chicken just before serving.
Keyword Broccoli, Carrots, Onion
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Baked Sweet Potato Chips

Baked Sweet Potato Chips

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 Servings


  • 1.5 Lbs Sweet Potatoes
  • 1/3 cup olive oil
  • 1 tablespoons dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Preheat oven to 400F. Line 2 large baking sheets with parchment paper and set aside.
  • Peel the sweet potatoes and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting).
  • Combine olive oil,salt, black pepper, and dried rosemary in a large mixing bowl. Add sliced sweet potatoes to the bowl and toss to coat.
  • Spread sweet potato slices into a single layer on the baking sheets, and leave space around them.Bake about 10-12 minutes on each side turning them once, until golden. Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.
Keyword Sweet Potatoes
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Green Bean Stir-Fry & Sesame Butternut Squash

Green Bean and Stir-Fry Sesame Butternut Squash

Servings 3


  • 1 medium butternut squash peeled and chopped
  • 3 cups green beans chopped
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 1/2 tablespoons ginger minced


  • Chop butternut squash and green beans into pieces.
  • Set a skillet on medium high heat and add sesame oil.
  • Once the skillet is hot, toss in butternut squash and green beans and cook for about 7 minutes, or until the veggies begin to sear.
  • Then, add minced ginger, apple honey and low sodium soy sauce. Stir quickly, ensuring all the vegetables are coated in the sauce and that the sauce does not burn.  If you notice the sauce is burning, reduce the heat.
  • Garnish with sesame seeds and enjoy with quinoa or basmati brown rice.
Keyword Butternut Squash, green beans
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Roasted Broccoli with Potatoes

Roasted Broccoli with Poatatoes

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 3 Servings


  • 2 broccoli crowns
  • 4 small red potatoes
  • 5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper optional
  • 1/8 teaspoon cayenne pepper optional
  • 1 teaspoon lemon juice
  • Parmesan cheese


  • Preheat oven to 350 degrees
  • Take 2 small broccoli crowns and cut them into bite sized pieces and add to mixing bowl
  • Take 4 small red potatoes (leave skin on) and cut them into bite size pieces and add to mixing bowl
  • Finely chop 5 cloves of garlic and put into a mixing bowl
  • Add 2 Tbsp of extra virgin olive oil to the bowl   
    Add 1 tsp of salt to the bowl
  • Add 1 tsp of each of these dried herbs – Oregano, basil, thyme
    Add a 1/4 tsp of Rosemary
  • If you are using cayenne pepper and black pepper, add it to the bowl
  • Use two wooden spoons to gently mix all the ingredients together
  • Spread the broccoli and potatoes evenly on a baking tray
  • Place in the oven for 25 minutes or until the broccoli starts to brown
  • Remove from the oven and drizzle 1 tsp of lemon juice on the veggies and toss gently
  • Grate Parmesan directly onto the veggies and serve immediately
Keyword Broccoli, Potatoes
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Curried Zucchini and Swiss Chard

Curried Zucchini and Swiss Chard

Servings 2 Servings


  • 1 Bunch swiss chard
  • 1 medium zucchini thinly sliced
  • 2 scallions white and light green part
  • 1/4 teaspoon curry powder
  • 2 tablespoons butter
  • a splash of olive oil
  • a bunch of lemons
  • jasmine rice optional


  • Wash and trim your swiss chard. Remove the stems and the large center vein (you can do this by folding the leaf in half and running your knife vertically down the side). Chop into pieces.
  • Thinly slice your zucchini and scallions. A mandoline is best for this.
  • In a large, wide sauté pan heat 1 tbsp. of butter with a splash of olive oil. Medium heat is good.
  • Add your scallions and sauté for 1 minute. Add a large handful of swiss chard and sauté in batches. As is starts to wilt, you can add more. Your swiss chard is done when it tastes tender, not tough. This should take about 5-6 minutes. Season with salt and pepper and give it a taste.
  • Using tongs, remove swiss chard from the pan squeezing out any excess liquid. Set aside on a platter and keep warm.
  • In the same pan, heat 1 tbsp. of butter with a splash of olive oil. Add the curry powder and warm it through to bring out its flavor, about 1 minute.
  • Add the zucchini and sauté for about 3-5 minutes (the thinner they are, the faster they'll cook). Season with salt and pepper.
  • Sprinkle the zucchini over your swiss chard and squeeze some lemon over the top.
  • Serve with extra lemon wedges and jasmine rice if desired.
Keyword Swiss Chard, Zucchini
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Apple Walnut Salad with Balsamic Vinaigrette

Apple Walnut Salad with Balsamic Vinaigrette

Prep Time 15 mins
Total Time 15 mins
Servings 6



  • 8 cups red leaf lettuce chopped (about 1 head)
  • 1 medium apple cored and thinly sliced
  • 1/4 cup red onions thinly sliced
  • 3/4 cup walnuts halved, roasted, then roughly chopped
  • 1/3 cup feta cheese crumbled


  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey or maple syrup
  • kosher salt to taste
  • Freshly ground black pepper to taste


  • Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
  • Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.
Keyword Apple, Balsamic, Salad, Walnut