Color your world with the hues of spring!
Category: Box of Good
Fresh This Week Tips – June 1, 2011
BLUEBERRIES
STORE: Refrigerate unwashed blueberries in their container, they’ll last up to a week longer than most berries. Dry, unwashed berries can be frozen for up to a year in an airtight container.
USE: To reduce the amount of color streaking, gently fold blueberries (unthawed, if frozen) into your cake or muffin batter at the last minute. For prettier pancakes, add the berries as soon as the batter has been poured instead of mixing them into the batter.
PREP: When ready to use, place the berries in a colander and dip into a bowl of cold water. Gently swish in the water and then allow the berries to drain. Carefully spread out in a single layer and gently pat dry with a paper towel. When blueberries are completely dry they can be eaten or added to other ingredients as instructed by the recipe.
MINI BELL PEPPERS
STORE: Refrigerate peppers unwashed in a plastic bag. Red and yellow peppers will last up to 5 days; green, about a week.
USE: Peppers stand up well to grilling, baking, stuffing, and sautéing. Roasting makes them deliciously smoky.
PREP: When it comes to preparing bell peppers, first wash and dry them. Then, remove the stem by cutting around it in a circle. This gets rid of most of the seeds. When you look inside, you’ll see the white “ribs”; slice down the ribs, so that you have three or four pieces of pepper.
PARSLEY
STORE: Wrap uncut stems in a damp paper towel, place inside a plastic bag, and refrigerate for up to 5 days.
USE: Wash parsley thoroughly before using. Let them soak in a dish of water and then stir them to dislodge dirt. Another method is to put the herbs in a colander under a high-pressure spray.
PREP: Choose curly or flat leaf parsley. The flat leaf has more flavor, and is sometimes called the “Italian” leaf. Chop parsley for use in dishes. Use only the stems to add flavor to a sauce if you don’t want the green bits of parsley to show. Adding parsley to a dish when it’s nearly cooked ensures that the flavor of the herb will remain. Add it too early, and the flavor may evaporate or get lost amidst other flavors.
The Picnic Basket
 I found it in a stack along with other picnic baskets but I immediately knew this was the one. It’s quite rare when you go antiquing with something specific in mind and you walk out with that very thing, and for a good price, I might add. That’s when you know that purchase is meant to be.
Her woven weave is thick, not dainty. The lid closes just slightly askew, letting you know that in her day she was well-loved and frequently used. Her body is deep, leaving plenty of room for a blanket, multiple Tupperware filled with dips, spreads, cheeses, etc. and a nice bottle of wine, if one chooses. She is the color of a hearty loaf of artisan bread and already we love her. |
Picnic season is a happy one around here. I am not sure if I love them most because the birds take care of the majority of the clean up or because my favorite meal is a simple one of fresh fruit, fine cheeses, a crusty loaf of bread and a crisp, clean wine.
We don’t travel far for our picnics with many of them being a few inches from out front door but the lure of dining outside remains. The squirrels and crows look on with anticipation just waiting for us to drop a taste for them. Sitting in the midst of our modest garden, I dream of the summer day when the snap peas are at their peak and we can pick our picnic food straight off the vine.
The beauty of food that can be eaten outdoors is that it often can be made well in advance. The best picnic food doesn’t require the extra load of utensils and begs to be scooped up with crackers or bread. Which is what makes this week’s featured recipe – red pepper relish – simply perfect for picnics. With the addition of cream cheese it instantly becomes a sweet and savory spread. Slathered on a tortilla and rolled up with turkey and lettuce you’ll find yourself with an irresistible wrap. Or simply scooped up on a wheaty cracker or a crispy baguette with a pillow-like interior. Without the cream cheese it stores in the fridge for weeks or can easily be made in bulk and then canned.
My family, including our new picnic basket, and I want to wish you all a very happy picnic season!
by Ashley Rodriguez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com
Fresh This Week Tips – May 25, 2011
GRAPE TOMATOES
STORE: Never refrigerate tomatoes – it kills the flavor. Keep them at room temperature, lightly wrapped if you prefer. 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.
PREP: Grape tomatoes are best used split in half in salads, so you can still appreciate the burst of flavor from their thick skins.
USE: To make a quick just-back-from-the-market lunch, cut the tomatoes in quarters and put them in a serving bowl with some minced garlic, a little olive oil and just a splash of red wine vinegar. Season until sharp with salt and black pepper and then toss some freshly cooked spaghetti on top. Give it a second to warm through, then stir to combine.
BUNCH CARROTS
STORE: Carrots can be stored in a plastic bag for up to 10 days, but be sure to store them away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas, which causes them to become bitter.
PREP: Peel older carrots; younger ones need only a light rinsing or scrubbing. Whiteness on a carrot’s skin indicates dehydration: A quick soaking in water should restore its texture and color.
USE: Along with celery and onions, carrots are used to create depth in stocks, marinades, soups, and sauces. They pair well with honey, thyme, cumin, curry, and orange.
YELLOW ONION
STORE: Store whole onions in their mesh bag (or any container that lets air circulate) for up to 2 months in a cool, dark, dry space. Don’t store onions under the sink or near potatoes, because moisture and the gases emitted by potatoes will cause the onions to rot. Refrigerate a cut onion, skin on (it will last a bit longer) and tightly wrapped, for up to 4 days.
PREP: Peel skin and cut onion in half through the root with utility knife. To properly cut an onion, place onion half, cut side down, on cutting board. Holding knife horizontally, make cuts in onion parallel to board, almost to root end. Cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. Repeat with remaining onion half.
USE: Out of the onion family, yellow onions have the strongest flavor. They’re pretty overpowering raw, but cooking mellows their flavor nicely.
Potatoes, Beets, Chard, Spinach and Radishes
Last week we were able to get a few crops in the ground and are hopeful to get a few more this week. It hasn’t been easy timing our efforts with the weather. Our first planting of beets had to be replanted. I planted them before the last deluge a week ago and that amount of rain so saturated our soils that there was no way for even the mighty beet seed to break through that crusted over layer of soil. Thankfully, I only planted a few thousand feet. I usually start out with smaller plantings in the spring and then work my way up to larger plantings as the season and the weather stabilizes.
We were able to plant potatoes on Saturday. We are planting four varieties this year. Satinas and Yukon Golds are yellow potatoes and Red Lasodas and Chieftans are two red varieties. They are inter-planted (Yukons, Red Lasodas, Satinas, and Chieftans) so I can keep them straight. It also makes for a beautiful planting because the flowers and plants, although all potatoes, have a different hue to them.
We also use soil microbes when we plant our seeds and potatoes. Our strategy is to pre-inoculate the soil and crops with the good bacteria. Soil microbes (aka, good bacteria) are essential to healthy food production. Not only do I not use herbicides or pesticides or synthetic fertilizers, I am proactive in feeding my soil with lots of minerals and soil microbes. Soil microbes are essential for plant health, because they break down the minerals so the plants can absorb them. If the minerals are not in the soil, then they won’t be in my crops and, consequently, not in your food. Soil microbes make sure the plant has the minerals available to uptake.
Our BioGarden line is the same concept, but in home garden quantities. The BioGarden Soil Conditioner is an excellent product for lawns, flower beds and garden areas. We have several products for home gardeners that will help you produce healthy and beautiful landscapes and gardens (foodscapes).
Here’s to a successful growing season going forward!
Fresh This Week Tips – May 17th, 2011
STRAWBERRIES
STORE: Leave strawberries unwashed and loosely wrap the container in a plastic bag or paper towel and store in the refrigerator for up to 3 days.
PREP: Wash the berries and trim the caps just before using.
USE: Strawberries are perfect in pies, just right in jams, and a sweet-tart touch in salads. But they’re at their best raw, served at room temperature, topped with freshly whipped cream.
GREEN LEAF LETTUCE
STORE: Refrigerate in a loosely closed plastic bag; do not seal tightly. If roots are attached, wrap them in a damp paper towel before placing the lettuce in the bag. Lettuce is delicate and should be eaten within 5 days (iceberg lasts up to 2 weeks); discard any leaves that are wilted or slimy. Do not separate the leaves from the head or wash until just before using.
PREP: To toss a picture-perfect salad, first tear (don’t cut) leaves from the core, then clean and dry them well. The best way to do this is with a salad spinner. Fill it with cold water, add greens to the basket, and swish. Lift out greens, dump the water, and repeat until the water is grit-free. Spin the greens until thoroughly dry (in batches, if necessary). Excess moisture dilutes the dressing. Oil can cause greens to wilt, so dress them just before serving with only enough dressing to nicely coat the leaves without pooling in the bottom of the bowl.
USE: Perhaps the most versatile vegetable in existence, lettuce is a great accompaniment to almost anything your heart desires. Most notably found in salads, check out this recipe for a strawberry green leaf salad that is sure to satisfy your taste buds.
FRESH STRAWBERRY SALAD
4 c. leaf lettuce
1 pt. strawberries
2 kiwifruit
DRESSING
1/4 c. honey
1/4 c. wine or tarragon vinegar
1/4 c. salad oil
1/2 tsp. dill weed
- Wash, dry and tear lettuce. Wash, hull and quarter strawberries. Peel and slice kiwifruit. Toss gently in bowl. Combine dressing ingredients and shake until well mixed. Drizzle over salad.
RHUBARB
STORE: Keep unwashed stalks in a loose plastic bag, leaves attached, in the vegetable drawer. Rhubarb will last up to a week; use it before the stalks become soft.
PREP: Just before using, wash the stalks and remove the leaves (they contain oxalic acid, which is toxic if eaten in large quantities). If you’ve got a tough bunch, you can peel them with a paring knife or a vegetable peeler.
USE: Rhubarb is quite tart and is best cooked with sugar in sauces or compotes or used as a filling in pies, crisps, or cobblers. It is lovely paired with the sweetness of strawberries or raspberries.
Fresh This Week Tips – May 5th, 2011
STORE: Store cauliflower for up to one week in your crisper covered by a plastic or paper bag.
PREP: Keep whole and chop off ¼ inch off the stem or cut the head into bite-sized florets.
USE: Steam, roast, bake or stir fry cauliflower. Be careful not to overcook!
MURCOTT TANGERINES
STORE: Quite perishable, Murcotts keep only a day or two at room temperature and up to one week refrigerated.
USE: Use Murcott tangerines as you would other varieties. Their sweetness pairs well with butter-based sauces and may be added to vinaigrette. Mix tangerine juice with grapefruit juice, sugar and water, then freeze into sorbet. Add tangerine sections to green salads with toasted pecans and goat cheese.
SUGAR SNAP PEAS
STORE: Refrigerate in a tightly sealed plastic bag. They’ll last four or five days.
PREP: Many sugar snap varieties have a tough fibrous string that runs the length of the pea and should be removed before cooking. Fold back the stem and pull — the string will unzip quite easily. Check carefully; some varieties have strings on both sides (just repeat the stem operation from the opposite end). Cook sugar snaps very briefly to preserve their flavor and crunch.
USE:
Raw
• The pod can be left whole and served with your favorite dip.
• The peas can be removed from the pod. Puree the raw peas in a food processor or blender and fold the puree into your favorite dip.
• Snap the whole pea pod into 1-inch pieces and add to salads—vegetable, macaroni, chicken, etc.
Cooked
• Use instead of snow peas in oriental dishes.
• In stews or soups, add whole or in pieces, 2 minutes before serving—just long enough to heat thoroughly.
• Stir-fry as you would any vegetable.
Wave of Good Donation to-date: $714
A great big “Thank you” to you and our participating suppliers for partnering with us in our effort to raise support for World Vision’s Japan quake and tsunami relief effort. This is our final week of contributing 20% of our sales on items from the following suppliers: Breadfarm Middleton Organics Oils of Paicines Sweet Creek Foods For more information about this effort, please read the March 18th “Wave of Good” entry on our blog at: http://www.klesickfamilyfarm.com/main/box-of-good/wave-of-good
Enhance your gardens this spring!
This spring, to aid you in your organic gardening, we have decided to make some of the products that we use here on our own farm available to you!
We are excited about the BioGarden garden and plant products because they incorporate broad-spectrum microbes, specially formulated enzymes, and a balanced nutritional program to promote optimal health of plants and soil, resulting in higher yields and healthier food. The BioGarden products are made by Tainio Technology & Technique – a family-owned and operated company here in Washington state that is dedicated to producing natural, sustainable products and solutions to help restore the balance in nature, leading to a healthier tomorrow.
BioGarden Foliar Fertilizer 5-14-14+4 (Ca) $24.99
10 packets / Yield: 5,000 sq. ft. per packet
A nutrition-packed foliar spray fortified with beneficial microbes, for fast nutrient delivery to fruit trees, vegetables, berries, shrubs, and flowers. and shrubs. Simply tear open one of the single-application packets of BioGarden™ Foliar Fertilizer, pour into water, and decant into sprayer. May be applied to trees*, shrubs, flowers, vegetables, etc.
*Not recommended for needle bearing trees and shrubs.
BioGarden Soil Conditioner 3-3-2+5 (Ca) $24.99
1tsp. in 3 gallons of water for 60 sq. ft. area / Yield: 160 applications per container
A blend of beneficial microbes and nutrients to help build rich, healthy soil, which is the foundation for plant health and productivity. BioGarden™ Soil Conditioner may be sprinkled directly onto the soil 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. Use for vegetables, flowers, berries, around fruit trees, and in containers.
Leafzyme $8.99
4oz. spray bottle
A foliage spray for indoor plants designed to activate beneficial microbes already present on the leaves of indoor plants. These microbes will process dust and other particles into nutrition that indoor plants can absorb for beautiful and luscious growth. Leafzyme is ideal for removing dust from African violets and other “fuzzy” plants, or restoring luster and shine to smooth ones.
To Order To order these and other gardening products, give our office a call or go to “Garden” in the Products section of our website.
Easter Specials!
Only available for delivery the week of April 17th. 20% of the sales on these items will go to our Wave of Good Japan quake and tsunami relief effort.
Easter Blessing Box ($31) – Share the joy of this Easter season with your neighbors in need by donating an Easter Blessing Box to the food bank. We will deliver this box to the food bank in time for the holiday. Available in the Boxes section of the Products page on our website.
Breadfarm’s Cherry Pecan Shortbread Cookies (10 oz. bag, $12.00) and Hazelnut Espresso Cookies (10 oz. bag, $12.00). Available in the Grocery section of the Products page on our website, under “Easter Gifts”.
Theo Chocolate’s Spring Confection Collection (3.1 oz. box, $17.60). This 8 piece box chocolates includes 1 each: Lime Coriander, Pearl Jasmine, Burnt Sugar, Lemon, Mint, Hazelnut Gianduja, Lavender Caramel & Ginger Rose Caramel. Please be aware that our handmade cream-based ganache confections have a two week shelf life. Available in the Grocery section of the Products page on our website, under “Easter Gifts”.