Author: Tristan Klesick

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Reaching Out

So far this year, KFF and our customers have donated a record 500 “boxes of good” to local area food banks! The volunteers at the food banks have expressed again and again how wonderful it is to be able to supply people with fresh produce.

Every Thanksgiving we partner with our customers to donate traditional Holiday Boxes as well. Last year our customers donated 100 Holiday Boxes and this year we’d love to reach a new record here also.

To find out how you can contribute, please read the holiday information on back

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What a Storm!

Like most of you, we really felt the house being buffeted by the wind.  Joelle and I have a date night with one child every Monday night. Last night on the way home it began to rain in earnest.  Once home Andrew went to feed the Labs and I went to feed the horses.  It was quite a thunder and lightning show and the horses were fairly unsettled with all the activity.  I am sure glad that I was feeding them on the other side of their stalls, because every time lightning flashed they would back up, turn around and head out the other side. Then they would calm down and come back in and start munching again.  After I had finished feeding them, it was about the time that the wind and rain came down in torrents. Naturally, I am nowhere near the house, where it is warm and dry!?!?!? Every gutter was overtopping and I said to myself, “I am going to get wet!” Just as I was beginning my dash to the house a huge gust of wind blew the main horse gate wide open.  EEEEK! Change of plans, secure the gate.

So now I am getting drenched, securing the gate and thanking the Lord that the gate blew open while I was still out there! I have chased lots of livestock in my farming career and I, thankfully, only have to imagine trying to find 3 scared, 1 ton, critters in the morning. They could have been hit by cars or cut themselves on a tractor implement or run through neighbors fence. But all that is purely conjecture because the horses were contentedly waiting for breakfast this morning.  Now we can head out to the fields and do some work.

Tristan

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A plea of for common sense to prevail.

Currently, there is a food safety bill working its way through Congress.  Apparently, Congress has decided to push this through before the change and balance of power is equalized in January.  Food safety is not a partisan issue, but if this bill passes, it will definitely discourage and make it almost impossible for small family farms to comply.

Please consider calling Senator Cantwell and Patty Murray’s offices and asking them to support the Testor Amendment excluding small farms for this legislation.

As supporters of local farmers this bill will make it harder  for small farms to stay in business and if the country needs anything it needs more farmers and lots of them dotting the landscape.

Let our Senators know know that you like supporting and eating food grown on small family farms.

Please email or call today! Thank you

Tristan

ACTION ALERT: Act by Nov. 17 on Senate Food Safety Legislation

November 13th, 2010

Call your Senators MONDAY or TUESDAY— Urge their support for the Tester Amendment
The Cornucopia Institute

It now appears that the Food Safety Modernization Act (S. 510) will be voted on in the Senate during the “lame-duck” session as early as Wednesday, Nov. 17.

This bill, as we have noted before, would impose extremely burdensome and unnecessary requirements on the thousands of small farmers and food processors who are producing safe, nutrient-dense foods for their local communities — in fact, it may force some of these producers out of business.

A key amendment sponsored by Senator Jon Tester (D-MT) would exempt small farmers who direct market more than 50% of their products.

These famers must have gross sales (direct and non-direct combined) of less than $500,000, and sell to consumers, stores, or restaurants that are in-state or within 400 miles. This amendment is especially important for off-farm retail locations such as farmers markets and CSAs.

Please call your Senators today (most offices have voice mail where you can leave a message) and ask them to support the Tester Amendment on the Food Safety bill.

If you are a farmer this is important to protect your livelihood. If you are a consumer, where will you buy your safe and nutritious food if your local farmers are forced out of business?

It’s easy to call. Go to Congress.org and type in your zip code in the box in the upper right hand corner. Click on your Senator’s name, and then on the contact tab for their phone number. You can also call the Capitol Switchboard and ask to be directly connected to your Senator’s office: 202-224-3121. Once connected ask to speak to the legislative staff person responsible for agriculture. If they are unavailable leave a voice mail message. Be sure to include your name and phone number.
The message is simple:

“I am a constituent of Senator___________. I ask that he/she support the Tester Amendment to the food safety bill. The Tester Amendment will exempt the safest, small, owner-operator farms and food facilities and farmers who direct market their products to consumers, stores or restaurants. Food safety legislation should not create inappropriate and costly regulatory barriers to family farms and the growing healthy food movement in the drive to crack down on corporate bad actors. Please support the Tester Amendment and market opportunities for small and mid-sized family farms, and small food processing facilities.”

Thank you for your help and support for those producing some of the nation’s safest and most nutritious food!

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Fresh This Week Tips, Week 11.14.10

Pinova Apples
STORE: Pinova apples are crisp and juicy with dense flesh. Their mild, well-balanced sweet-tart flavor improves in storage so don’t worry about using them right away. Just store your apples in the coldest part of your refrigerator and use within two months.
PREP: Wash your apples prior to eating under cool water. Peel, core and chop them for your desired recipe.
USE: This apple is good for eating out of hand and cooking. Why not enjoy a healthy dessert by making a simple apple crisp with oatmeal, a little organic evaporated cane sugar and sliced Pinova apples? http://recipes.sparkpeople.com/recipe-detail.asp?recipe=11935

Pomegranates
Though the ancients used pomegranate skin and bark for medicinal purposes, only the seeds are edible. Fresh pomegranate is usually available from September until January.

STORE: When refrigerated in a plastic bag, pomegranates will keep for up to 2 months.
TO SEED: Wash fruit under cool running water. Slice off the top and the tail of the pomegranate. With a sharp paring knife, score as you would to peel an orange. Submerge pomegranate in bowl of cold water (so any juice that sprays out won’t get on your clothes- pomegranate juice stains) and peel away rind. Break into sections, and pull seeds from the pith with your fingers. Drain seeds in a sieve and throw away the pith. Be sure to drain well.
USE: Pomegranate seeds can be safely stored in the refrigerator or even frozen, for later use. However, this fruit is so delicious that it is most often consumed in one setting. Have you eaten YOUR pomegranate, today? The seeds are a brilliantly colorful addition when tossed on a salad. Check out this website, dedicated to only pomegranates for more recipe ideas and preparation tips http://pomegranates.org/recipes.html

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Persimmons
STORE: Store ripe Fuyu persimmons at room temperature for up to three weeks. They will keep in the refrigerator for up to two months. Persimmons are ripe when they turn a dark orange, they will still be fairly firm.
PREP: Prepare ripe persimmons by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.
USE: Add sliced persimmons to a salad, whip up a smoothie or make a festive persimmon pudding.
Image from blog.fatfreevegan.com.

Lactinato/ Green Kale
STORE: Wrap unwashed kale in paper towels and keep it in the crisper of your refrigerator for up to five days. You can also freeze your kale by washing, chopping and storing in it in a freezer bag.
PREP: To wash kale, submerge it in water and swish around to remove dirt. Break or cut off tough stems and chop to your preference.
USE: Kale can be steamed, blanched, boiled, braised, stir-fried, or sautéed. Lacinato kale (also called dinosaur kale or tuscan kale) is especially delicious when added to a minestrone soup or cooked in extra virgin olive oil with garlic, a pinch of red pepper flakes and salt.

Image from chow.com.

Green Onions
STORE: Store green onions in a plastic bag in your crisper for five to seven days. Be sure to keep them away from fruits and veggies that absorb odors easily like mushrooms, corn and apples.
PREP: Rinse your green onions in cold water; trim off roots and the very tops of the greens. Dice into thin or slightly thicker rounds depending on your preference. Don’t be afraid to use the entire green onion!
USE: Green onions, also called scallions, make an excellent garnish to soups, salads, noodle or rice dishes. Check out the Farmgirl Fare blog for recipes that showcase the wonderful flavor of green onions: http://www.farmgirlfare.com/2008/06/wanted-your-favorite-recipes-ways-to.html. Scroll down to the comments section of her post to see what her readers have to say–scallion pancakes, pickled scallions and green onion soup, yum!

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Trumpeter Swans

These majestic birds have returned to the valley.  When we see these marvelous wonders of creation it is a sure sign that the farming season is nearing its end.  Their ever distinctive trumpeting can be heard clearly as they grace the skies above our farm.

As a farmer, I find that the longer I farm in this region the more I am tied to the nuances of its local ecosystem.  In the spring I am reminded that it will be time to work the ground when I see the early bulbs start to emerge and the grasses wake up. It is the same when that fall air begins to grace the end of August—I better hurry up because the season is coming to a close. And with winter right around the corner, early November brings the swans.

I can be walking in the field, or sitting at my desk, or working with the draft horses and I will inevitably stop and listen and then look up.  I love that sound on a crisp fall morning as they fly eastward over the farm to their morning feasting grounds. And conversely, at about dusk on their return flight to Port Susan, I am reminded to head in myself and enjoy my family.

Nature has been embedded with a whole lot of wisdom and farming that keeps that wisdom in mind always succeeds.
As for now, I am looking forward to our farm’s winter rest and the music of the trumpeters till spring.

-image from tufts.edu

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Thanksgiving News

Thanksgiving Newsletter

The holidays are upon us again and along with them come good food and fond memories. Following are some items that we will have available to help make your Thanksgiving celebration a special one.

Delivery the week of Thanksgiving

Your normal delivery day is Wednesday. However, if you are scheduled for a delivery the week of Thanksgiving please note that due to the holiday your delivery day will be Tuesday for that week only. If you are not scheduled for a delivery the week of Thanksgiving then your regular deliveries will not change.

Special holiday items for your celebration

Whether you are hosting your own holiday meal or contributing toward someone else’s, we can help!

Holiday Box – Every year at this time we offer an additional special Holiday Box ($35) full of organic traditional Thanksgiving meal items for your celebration. This year, not only can you schedule a Holiday Box to be delivered the week of Thanksgiving, but also the week before and the week after (available Nov. 15-Dec. 3). You can have this box delivered along with your regular order or in place of your regular order (when you place your order please specify). The box menu is as follows:

Granny Smith Apples, 2 lbs.

Cranberries, 8 oz. bag

Satsumas, 2 lbs.

Breadcubes for Stuffing, 1 lb. bag

Celery, 1 bunch

Acorn Squash

Green Beans, 1 lb.

Garnet Yams, 2 lbs.

Carrots, 2 lb. bag

Yellow A Potatoes, 3 lbs.

Onions, 1 lb.

Holiday Items – Following is just a sampling of holiday products available online:

Traditional holiday produce items

Pies (pumpkin, apple, and pecan)

Rolls (multigrain, white, potato, and rosemary with sea salt)

Jams & Apple Butters

Honey

Salad Items

Pickles

Apple Sauce

**Coffee (try the coffee of the month: Holiday Blend)

Snacks (nuts, crackers, dried fruit, etc.)

Eggs

Remembering Neighbors in Need: If your celebration includes helping the less fortunate who live in our community, we would like to partner with you by giving you the opportunity to purchase the same Holiday Box, to be given to local food banks the week of Thanksgiving, for a discounted price of $29. Please call or e-mail us to set up this donation.

Ordering: You can place your holiday order online, via e-mail, or by giving us a call. We are here to answer any questions you may have.

**Please note: Coffee and bread orders for the week of Thanksgiving need to be received by 11:00 a.m. on Thursday, November 18. Coffee and bread orders received after this time will be scheduled for your following scheduled delivery.

Wishing you all the best this holiday season!

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Potlucks With a Purpose

Sunday, November 14,  2010 12:30-3:00 p.m.

Everett United Church of Christ at Rockefeller and Everett Avenue

A Zero Waste Event

Potlucks with a Purpose brings people together from all over our community to share good food, fun and conversation along with a free movie to stimulate our thoughts and discussion. Sustainability is our theme. Second Sunday of the month.

Bring a dish that serves about 6 and your own utensils and plate. If your food is local, so much the better! (And remember, if you do not bring your place setting, you will need to use disposable plates and cups and utensils – not good for the environment!)

Some of us receive food from Klesick Farm. Some of us are interested in knowing more about where our food comes from and how we can eat locally, organically, or just eat more healthy foods. Does it make a difference? How do local farmers get food to us – is it possible to eat locally all year round?

Come and hear Tristan Klesick speak to us about local farming and the different ways we can eat locally in the Everett, Port Gardner area.

This is the day the Lord has made! Let us rejoice and be glad in it!

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Fresh This Week Tips, Week 11.7.10

Fresh This Week Tips, Week 11.7.10

Pink Lady Apples
STORE: Store in the crisper of your refrigerator for up to one month.
PREP: Just wash and eat (or use in your favorite recipe).
USE: Your Pink Lady apples are best for eating out of hand, using in pies or adding a sweet crunch to salads.

Image from http://weblogs.baltimoresun.com

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Concorde Pears
STORE: Set your Concorde Pears in a bowl on the kitchen counter to ripen. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: The dense flesh of the Concorde pear makes it ideal for cooking since it holds its shape and flavor when baked, poached or used in jams. Concordes are also very slow to oxidize when cut, making them an excellent choice for salads.

Image from: http://theproduceguy.blogspot.com

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Cucumbers

STO RE: Store wh ole cucu mbers, in a plastic bag in the refrigerator up to 10 days.
PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.
USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches: http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion!

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: World renowned chef, David Lebovitz shares photos and beautiful articulation to explain the process of preparing leeks: http://www.davidlebovitz.com/2009/03/how-to-prepare-leeks-1/. We’ll let him take the stage! Enjoy!
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

Cherry Tomatoes
STORE: Ripe tomatoes should be stored at room temperature and used within a few days. Never refrigerate tomatoes as the cold temperature kills the tomatoes’ flavor.
PREP: Cherry tomatoes are much smaller than regular tomatoes ranging from the size of a thumb tip to a golfball. Leave them whole, half or quarter your cherry tomatoes depending on your recipe or desired use.
USE: Cherry tomatoes can be tossed into a salad or grilled, baked or broiled and added to pastas, pizzas or eaten as a side dish. We suggest tossing your cherry tomatoes with a little minced garlic, olive oil, salt, pepper and lemon juice, putting them in a baking dish and letting them bake at 350 for 20 minutes. Baking your tomatoes will bring out the natural sweet flavor and provide a great base for simple dinner dishes.

Image from: http://makeitfromscratch.blogspot.com/