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All Natural Lamb & Pork for Sale

Our friends, Ken and Kathryn at Horse Drawn Produce on Lopez Island, have again offered to make their premium family-raised all natural grass-fed lamb and non-GMO pork available to our customers! We are really excited to be able to offer these quality locally raised products. Ken and Kathryn are excellent farmers, but even more important to us is their sincere commitment to sustainable, healthy farming. It is their way of life, not their job.

The reason I am willing to offer Ken and Kathryn’s lamb is because it is grass-fed and their pork because it is only given organic feed. Every other farm that markets their animals as natural or whatever and does not specify them as organically fed, has actually fed them GMO (Genetically Modified Organism) corn, soybeans and canola—and hogs, in particular, eat a lot of grain. And lastly, hogs are one of the farm animals that are getting a lot of genetic modification research and I want to support real hogfarming on real family-friendly farms. If you are interested in supporting some local hog farming, here is your opportunity.  The hogs are sold by the half and whole shares and will be available in mid June. The lamb is available only as a whole share, so smaller portions will not be available.

For more information or to place your order for lamb and pork, either give our office a call or visit the Meat category under the Products page of our website.

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Face to Face

I often find myself appreciating the fact that I am alive now. I mean now, as in 2012. The technology available to us today, I never could have imagined would even be a possibility. Back in the 90s, when my dad installed a 12” long “car phone” in his silver Jeep, I thought we had arrived. Now, I find myself explaining to my children that the square shaped object with the circular cord on the desk in our hotel room is actually a phone. All they know are iPhones, and they think nothing of the fact that in an instant we can be talking to Grandma and Grandpa’s face on a 3” screen and then moments later they can return to their game on the same device as if what had just happened was really no big deal at all.

I utilize technology in order to help out with the task of managing a family of five. I often get groceries and produce delivered to my door. Now I realize deliveries have been occurring for centuries but Grandma never placed her order online at midnight only to have her groceries waiting for her when she woke up the next morning.

On an evening where I simply don’t feel like cooking I reach for the computer, tell it what I want and in under an hour dinner is at our door. I have even managed to build a social network around technology, creating deep friendships with many and some whom I’ve yet to meet.

I’m so grateful for many modern conveniences, as they’ve helped ease my burden in many areas of my life. But then I find myself in a room with real people – people who are more than just a ¼” avatar that shows me who I am talking to on Twitter. I see their expressions, I hear their inflections, I feel their touch, and I am reminded that there is never a replacement for the real thing.

Last year, Gabe and I had the pleasure of attending the 1st annual Farm to Fork dinner hosted by Klesick Family Farm. The room was ripe with conversation and studded with beautiful produce. Having had the privilege of sharing with you all for quite some time now through this newsletter, it was such an honor to meet many of you face to face and not just on Facebook.

To hear some of you say that you’ve made the recipes and enjoyed them made me smile for weeks after. To be able to come out from behind the computer and meet the farmers who tirelessly work to grow the produce that I, and I’m sure you as well, enjoy cooking with on a daily basis. It was an honor.

Technology is a blessing and has the ability to do great things, but it can never recreate the real life. I am so excited to be able to have the opportunity to attend the 2nd annual dinner. I’m eager to hear your favorite ways to use fennel and what vegetable you enjoyed for the first time this year. What recipe you can’t make often enough and what you are anxious to try. Most of all, I’m excited to meet more of you, face to face.

by Ashley Rodriguez
www.notwithoutsalt.com
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From Farm to Fork – A Celebration of Real Food

You are Invited to our Second Annual Dinner Party!

Welcome to 2012!  I can’t speak for you, but it is time for me to take a deep breath after racing through the Holiday season! Youknow—to stop and enjoy some quiet time before the farming starts to demand my attention again.

I have been watching Cinderella with my little ones, and I have to admit, I am enamored with Cinderella’s pumpkin. So much so, that I plant them every year. Last year, I called up Osborne Seed in Mt. Vernon and ordered my Cinderella pumpkin seed. And Ada, bless her heart, asked me, “Which type of Cinderella pumpkin seed?” In my naiveté I didn’t realize that Cinderella had her own personal line of pumpkins. Of course, being a purist and true to Disney’s original Cinderella, I order the Rouge de Estampes (French) variety—the beautiful flat reddish orange type. Their taste is rich and they are so beautiful.

Klesick Family Farm is bringing a little of that Disney wonder and excitement to our From Farm to Fork dinner party on the 20th of this month. We are going to be having Cinderella Pumpkin Bisque soup. And while Chef Larry Fontaine and his team aren’t using magic wands to transform these Cinderella pumpkins from my farm to your plate, he is using his repertoire of culinary skills to delight our palettes.

Please join Joelle and I at Comcast Arena at Everett for an elegantly catered evening connecting with KFF team members, farmers, vendors, and other customers. This is a great opportunity to converse in an adult-only venue while savoring organic, non-GMO culinary masterpieces prepared by Chef Fontaine.

This year we will enjoy appetizers and a four-course meal with your choice of Crab Stuffed Wild American Shrimp or a Garlic Herb Grilled Vegetable Stuffed Portabella. There will also be a cash organic wine and beer bar.

We will also have a panel of farmers so that each of you will have the opportunity to connect with those who make our boxes of good taste so incredible!

Last year we sold out quickly, so order your tickets early! This is going to be an amazing evening.

We look forward to sharing the evening with you!

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Second Annual Klesick Family Farm Dinner Party

From Farm to Fork: A Celebration of Real Food

In August we host our family farm festival and now we are hosting an elegant evening to connect in an adult-only venue.

Joelle and I are so excited to host our customers, farmers, and KFF team members for an incredible evening of great organic conversation and organic and non-GMO culinary masterpieces prepared by Chef Larry Fontaine.

This year we are having appetizers, a four-course meal with your choice of garlic roasted wild crab and shrimp or a vegetarian stuffed portabella. Last year, it was buffet style, but this year we are having it part family-style and individually served. Check out our Facebook page for all the details.

We are also going to have a panel of farmers so that each of you can get to know the other growers who make our boxes of good taste so incredible!
Sign up early! This is going to be an amazing evening.

Location: Edward D. Hansen Conference Center at the Comcast Arena, in Everett WA

Friday, January 20th
Four course meal, appetizers, and dessert
Cash organic wine & beer bar
Business attire
$45 per person
Order tickets online (in the Non-Food category
on our Products page) http://www.klesickfamilyfarm.com/main/order-non-food-items
or by giving our office a call 360-652-4663.
NOTE: You will need to specify if you’d like the Stuffed Portobella Mushroom Vegetarian or the Garlic-Roasted Wild Crab & Shrimp Seafood course when placing your reservations.

Schedule
6:30 Doors Open
7:15 Dinner
8:30 Q&A with Your Farmers
9:15 Ciao!

~ Tristan Klesick

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Simple Joys

It’s at this point in the year when my mind is flooded with ideas, expectations, traditions to continue, and traditions I want to start. I anticipate my grown children experiencing the holidays with their families and I listen in on the conversations they have with their own children. My hope is that their memories will be filled with joy and excitement, generosity and love.

In order to fulfill this idea of giving them joyous holidays, I can tend to become overwhelmed with all the possibilities. We’ll schedule an outing to go experience fake snow falling from the sky. I’ll seek out a tree farm where we can hear the saw moving back and forth as our tree is slowly released from its roots. I’ll make plans to bake dozens of cookies to share in their perfectly decorated packages. And yet, if some of these ideas do not happen because of the reality of a chaotic life with three young children, I feel defeated and as if I have failed them.

Then I am reminded of their simple exuberance.

The other day, my husband, sensing my exhaustion from a long day with the children, decided to take the very energetic boys for an evening walk. I relished in the quiet while they left the house bundled up and excited for a little adventure. It wasn’t five minutes later that I heard the roar of the garage door opening and expected the quiet to be over, except that they didn’t come upstairs. Nearly twenty minutes later the door flings open and their little voices call for me with such eagerness I couldn’t help but smile. They came to fetch me from the couch and insisted I close my eyes as they had a surprise for me. So down the stairs I went, guided by a five and three year old with my eyes closed.

I stepped outside into the cold and was guided further. Through closed eyes I sensed glowing colors of red and green. When I was finally allowed to open my eyes I saw a single strand of Christmas lights lining one side of our fence and casually lying among the plants. My boys jumped up and down and shrieked with excitement, and I mustered up as much enthusiasm as I could in trying to match theirs.

Stepping back inside from the cold and warming ourselves with some hot chocolate, I realized that in the simple event that had just transpired my children experienced the joy of the holiday that I so methodically try to create. We spent time together, enjoyed one another, and relished in the season of joy and giving. That moment wasn’t dulled with the stress and chaos that can so often overwhelm the season. It was simple, joyful, and one that I will cherish.

by Ashley Rodriguez

Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com

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Thanksgiving Healthy Eating Tip: Slow Down

Article by Darya Pino at SummerTomato.com (edited)

Worrying about carbs, calories and diets is one of the most unproductive things you can do on a holiday that celebrates thankfulness. Instead of giving you a list of healthy side dishes or tips on how to cut out calories, this Thanksgiving I offer just a single piece of advice: slow down.
The actual content of your Thanksgiving dinner matters very little in the grand scheme of things. A few hundred calories here or there can make a difference when projected over weeks and years, but for one meal the impact is negligible. Your body will adjust naturally and you’ll burn off those extra calories the next day, so don’t worry about it.
But for people trying to get healthy or lose weight, not worrying about food can feel very strange. There is always the fear that if you aren’t vigilant and conscious of what and how much you eat you may gorge yourself stupid and all your hopes of fitting into your favorite jeans by the end of the year will be ruined.
Overeating is certainly a possibility when food anxiety is a constant force in your life, but Thanksgiving is a perfect opportunity to start getting over it. Really. It may seem counterintuitive that such a food-forward holiday can be stress free, but let’s not forget that the real point of Thanksgiving isn’t turkey or pie, but being thankful.
…With the emergence of modern media, there are other essential pieces of our lives that we can no longer afford to take for granted. Free time is one. Exercise is another. But most important of all these is our real, human, non-Twitter relationships, particularly those with family and friends. It is far too easy to neglect these basic elements of our existence when we have so many other obligations and distractions, but failure to nurture them can severely affect our overall quality of life.
If you care about your health and want to keep your eating under control on Thanksgiving, why not focus your attention on strengthening relationships and spending time with the people you care about? Instead of worrying about yourself and what you want to accomplish, ask people about themselves and discuss mutual interests. Let food be part of the celebration, but not the purpose of your day.
Once food is no longer the center of attention the only thing you need to keep in mind is to eat slowly–it is pretty tough to overeat if you are biting and chewing at a snail’s pace. Slow eating helps you eat less food and appreciate it more. It also helps you make wiser food choices, since decisions about what to put on your plate are made less impulsively.
But slow eating does require some conscious effort. If you are in the habit of shoveling food in your mouth without taking time to put down your fork and chew (or breathe), it is easy to slip back into this pattern. Also, if people around you are all guzzling their food in a fury, you might feel a natural compulsion to keep pace and match their eating speed.
…Start by actively trying to keep conversations engaged while you eat. Chewing and talking are (hopefully) mutually exclusive, so the more you converse the longer it will take you to get through your meal. Making an effort to put your fork down between bites is another effective way to slow your pace at the dining table. To give your hands something to do between bites, reach for your glass and take regular sips of your water…or wipe your lips with your napkin. And don’t forget to chew.
Trying to eat slowly is much easier than trying to summon the will power to skip the mashed potatoes and biscuits…
Spend time with people, enjoy your meal and have a wonderful Thanksgiving.
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Open for change

This time last week I was in Morocco, surrounded by vivid colors, a light sun, golden sand, and a culture that only vaguely resembled the one that I’m used to.
The opportunity to travel to Morocco came up suddenly and I seized it, thinking that it would be great to say that I’ve been there. I arrived with many preconceived notions, but I soon found myself falling in love with this country. The differences of this land and my own were glaring at first and I couldn’t help but think of these differences as negative. As the days passed, however, and I was able to experience more of the beauty, the food, the people, and the culture in general, I saw those differences positively.
With each new place we visited I came to expect the welcoming dramatic pour of mint tea. Brewed strong and sweet, this tea became a symbol of hospitality and love. As we left a place, we received the customary kiss on each cheek. Although I found myself initially trying to pull away from this embrace, I discovered that I left it a better, more tender me. I embraced the simple lifestyle and I savored each moment for what it was, not thinking of what I should be doing and where I was going next. The Moroccan people helped to teach me that a meaningful life is best lived simply, not watered down when stress and pressure tend to dilute.
In light of this experience, I am reminded to be vulnerable and willing to allow others to continue to shape me. As much as I try to convince myself that I have this life figured out, I still have an incredible amount to learn, and in reality I hope I never stop learning. Allowing myself to be open to new experiences and open for change, I am able to become a much more rich individual because I am shaped by God’s creation that is ultimately a reflection of His image.
On a more practical level, this idea also translates to my Thanksgiving table. As I prepare for a meal designed around the idea of giving thanks, I am thankful for the experience I had in Morocco and the flavors and ingredients enjoyed there. I am eager to let my food be influenced by that place with ingredients like dates, saffron, dried apricots, cumin, paprika, olives, and preserved lemon.
I wish you all a very flavorful Thanksgiving season. One that is rich in new tastes and new experiences.
by Ashley Rodriguez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com
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Thanksgiving Delivery Schedule

Thanksgiving is just around the corner and many of you have already started to prepare. Let Klesick Family Farm be apart of your holiday planning! Here is our Thanksgiving delivery schedule to help you plan ahead.
We will not be making deliveries on Thursday and Friday the week of Thanksgiving, so we will have an adjusted delivery schedule that week. After reviewing the general delivery schedule below, if you are still uncertain as to your delivery day the week of Thanksgiving please give us a call.
For delivery Monday, 11/21
• Tuesday customers
• Anacortes & Oak Harbor customers
For delivery Tuesday, 11/22
• Wednesday customers, except those in Anacortes & Oak Harbor
• Thursday customers, except those in Marysville south of 100th St NE
For delivery Wednesday, 11/23
• Friday customers
• Marysville customers south of 100th St NE


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BioGarden™ Soil Conditioner

BioGarden™ Soil Conditioner 3-3-2+5 (Ca) is a blend of beneficial microbes and nutrients to help build rich, healthy soil, which is the foundation for plant health and productivity.
Convenient
BioGarden™ Soil Conditioner may be sprinkled directly onto the soil with our convenient shaker container, or may be mixed in water and sprayed or watered in. May be used in furrow at planting, as a root-dip for transplants, or  to side-dress established plants and trees. Use up to four times during the growing season.
Versatile
Use for vegetables, flowers, berries, around fruit trees, and in containers.
450 gram shaker bottle    $24.99
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Thanksgiving Holiday Planning

Every year for the Thanksgiving holiday we offer an additional special Holiday Box ($35) full of traditional Thanksgiving meal items for your celebration. Not only can you schedule a Holiday Box to be delivered the week of Thanksgiving, but also the week before and the week after. You can have this box delivered along with your regular order or in place of your regular order. The box menu is as follows (*denotes local):

Holiday Box Menu

Granny Smith Apples, 2 lbs.*

Cranberries, 8 oz.*

Satsumas, 3 lbs.

Breadcubes for Stuffing, 1 lb.*

Celery, 1 bunch

Acorn Squash, 1 ea.*

Green Beans, 1 lb.

Garnet Yams, 2 lbs.

Carrots, 2 lbs.

Yellow Potatoes, 3 lbs.*

Onions, 1 lb.*

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 a discounted Holiday Box for $25, to be given to local food banks the week of Thanksgiving. Last year 174 Holiday Boxes were donated and this year we’d love to have a greater impact. The volunteers at the food banks have expressed again and again how wonderful and satisfying it is to be able to supply people with fresh produce. Please call or e-mail us to set up this donation.