Category: Box of Good

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Fresh This Week Tips 02.02.11

Red d’Anjou Pears – These are ready to eat now!

STORE:

Refrigerate ripe pears for up to 5 days.

PREP:

If you’re serving uncooked pears, cut them just before using; sprinkle the flesh with lemon juice to prevent browning.

USE:

Red D’anjous can be enjoyed like an apple, or try baking, roasting, sautéing, or poaching in wine; when cooking, use fruit that is still firm.

Avocados:

STORE:

Avocados should be stored at room temperature to allow them to ripen to their desired stage. Place in a brown paper bowl or in your fruit basket to ripen them.

The avocados in this week’s box are a variety called Bacon Avocado. These have an exceptionally bright green color, even when ripe, and don’t store long, so enjoy within a day or two of delivery! Bacon avocados are known for their delicious string-free flesh & mild flavor. The fruit is typically softer to the touch than your usual Haas avocado, so be careful not to squeeze when handling. Test for ripeness by gently feeling the wide end of the avocado. There should be a slight soft impression when its ready to eat.

PREP:

To peel, grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. At this point there are a few ways you can proceed to remove the pit from the avocado half that has the pit. One way is to make another cut, lengthwise on the avocado half that has the pit, cutting around the pit, exposing it so that it is easier to remove. You can also use a spoon to scoop out the pit.

At this point, you can either scoop out the avocado flesh with a spoon (for making guacamole), or slice the avocado into segments. To make it more easy to scoop out the avocado flesh, take a small dinner knife and gently make cuts in the avocado flesh in a cross-hatch pattern, careful not to break through the avocado peel. Then use a spoon to easily scoop out the avocado pieces. If you are making guacamole, don’t worry about slightly discolored or brownish sections. Scoop them up with the rest of the avocado to mash.

Garlic

STORE:

Stored in a dark, cool place where air can circulate around it, garlic will keep for up to 2 months.

PREP:

Remove the outer, papery layer of skin and pull off individual cloves. If they’re tight and can’t easily be pulled free, use the ball of your hand to press and roll the head against your cutting board to loosen the cloves. To remove the skin of an individual one, crush the clove lightly and swiftly with the side of a broad knife, use a paring knife to cut each end off, and then peel away the skin. When sautéing garlic, do so briefly and over low heat under close monitoring; burned garlic is bitter.

Images from flickr.com

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Refer Your Friends and Win!

This is the time of year when people are making lifestyle changes for good. We all start to focus on maintaining healthy eating, exercising and setting goals for ourselves to keep us healthy. However, there are so many others—friends, family members, neighbors, co-workers—who could benefit from the fresh variety of fruits and vegetables that you’ve been enjoying!  This season, we want to partner with you in the goal to share the good!

Many new customers join our team of faithful customers at this time every year, and many of those new customers are referrals from you! We are always excited when a new customer signs up and gets on board with “a box of good.” In appreciation, we send out a thank you gift to both the new customer and the existing customer that referred them to us. The gifts have been a fun way for you to sample some of our product offerings, and have included fresh roasted coffee, artisan sourdough bread, and select organic grocery items.

For the next couple months, we have decided to make it even more fun for you to share the good with your friends by having our second annual “Share the Good” contest! From now through the end of March, not only will you receive the standard thank you gift for each new customer you refer, but for every two referrals, your name will be entered into a drawing for the chance to win a special prize! (Prizes and drawing dates are listed in the insert on the right.) So, refer four friends and your name will be entered into the drawing two times, six friends and it’ll be entered three times.

Our first drawing will recognize referrals from January through February. The second drawing will be for March referrals. The final grand prize drawing will include referrals from January through March. Winners will be notified immediately after the drawing.

We are excited about making your referrals more rewarding! So spread the word and share the good!

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Fresh This Week Tips 01.26.2010

Celery root (celeriac)

Celeriac is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley.  Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.

STORE: Celeriac can keep for up to one month in the crisper section of your refrigerator, if wrapped unwashed in a plastic bag.

PREP: whenever you are ready to use the celeriac, you must first wash the root thoroughly in water then peel its outer skin. You can then use the celeriac for cooking purposes, for example, cutting it into pieces that can be added, raw, to a salad or, slicing it into sections that can be boiled and used as an accompaniment to an entrée.

USE: Because celeriac can be used in recipes that call for celery, its use is limitless. It is, however, especially good when used as an ingredient in soups and stews or when cooked and accompanied by potatoes as a side dish. Celeriac can also be baked, whole, in its skin. Once baked, you can remove its skin and eat its inner flesh.

For some celeriac recipes go to http://www.brookfieldfarm.org/celeriac.htm

For the Apple Potato Celeriac Soup recipe pictured above go to: http://www.tinyurbankitchen.com/2009/10/celeriac-apple-potato-soup.html

Pepitas

This week we have a fairly new to KFF item in the NW and Harvest box menu: Spiced candied pepitas from the Breadfarm.

What are pepitas?

Pepitas are shelled pumpkin seeds. Typically rather flat and asymmetrically oval, and light green in color. Marinated and roasted, they are a seasonal favorite. We can’t get enough of them! You’ll find yourself munching away on these!

Breadfarm has taken organic pumpkin seeds, tossed them with a light amount of organic cane sugar, allspice, cayenne, egg whites, and sea salt, then toasted them until light and crispy. Don’t worry, these are not HOT like the traditional pepitas-Breadfarm was more conservative when creating their seasoning blend for this- and the result is an irresistible, savory snack – great for topping fresh green salads, supplementing your snack mix, making into these Sweet & Spicy popcorn balls (only try to get around using microwave popcorn for this recipe…it is not so good for nutrient quality & stovetop is very easy!)http://www.atasteofkoko.com/2010/10/sweet-and-spicy-pepitas-popcorn-balls.html

Or, try this recipe for Wild Rice Salad with spiced pepitas, cranberries, and apple cider vinaigrette! http://www.indianharvest.com/recipes-wild-rice-salad-with-spiced-pepitas-cranberries–apple-cider-vinaigrette-245

Tips:

Add pumpkin seeds to healthy sautéed vegetables.

Sprinkle pumpkin seeds on top of mixed green salads.

Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.

Next time you make burgers, whether it be from vegetables, turkey or beef, add some ground pumpkin seeds.

Sunchokes

STORE: Wrap sunchokes in paper towels and store them in a plastic bag in the refrigerator vegetable drawer for up to a week.

PREP: Peeling sunchokes is optional. The thin peel has a slightly chewy texture, but it’s not unpleasant, and you may find the effort of peeling their knobby surfaces isn’t worth the return. The cut surfaces of sunchokes, like those of potatoes, tend to oxidize and turn pink. To prevent this, submerge cut sunchokes in lemon water until ready to cook.

USE: Sunchokes become tender and slightly starchy when cooked. To roast them, cut them into chunks, toss with a little oil, season, and add to a roasting pan with a whole chicken or a pork or beef roast during the last half hour of cooking. You can steam or boil whole sunchokes until tender and then mash them roughly or serve them whole. For a creamy soup (the one instance where you may want to peel sunchokes so the soup has a smooth texture), simmer cut-up sunchokes in broth and milk or cream until tender and then purée. And to make addictive sunchoke chips, fry thin slices in peanut oil.

However you prepare them, keep the seasoning mild and minimal to allow the sunchokes’ subtle flavor to shine. Vinaigrettes, cream, butter, goat cheese, garlic, nuts, herbs, nutmeg, mace, coriander, fennel seed, mushrooms, bacon, and lemon juice all pair well with sunchokes.

Crenshaw Melon

STORE: Whole melons can be stored at room temperature for up to 2 weeks. Store cut melons at 45° F for up to 5 days.

PREP: Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings.

USE: Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.

http://kblog.lunchboxbunch.com/2009/03/melon-101-digest-this-raw-recipes-tips.html

Images from flickr.com

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Fresh This Week Tips 01.04.11

Citrus: Oranges, tangerines, lemons, limes and grapefruit are loaded with vitamin C. They’re great for juicing, flavoring baked goods or marinades, or just eating out of hand. Here’s the best way to keep them fresh, juicy and tasty for as long as possible.

STORE: Keep citrus fruit at room temperature for up to a week. Keep them in a cool dark place, out of direct sunlight, and be sure to check them regularly for spoilage.

Extend the life of your citrus fruit by storing them in the refrigerator. Store them in a mesh, cheesecloth or perforated plastic bag. Avoid airtight containers, as these will collect condensation that can promote mold and spoilage. You may also store citrus fruit in the crisper drawer of your refrigerator. Refrigerated citrus may keep for up to several weeks.

PREP: For the most juicy, intense flavor, allow citrus fruit to come to room temperature before eating or using. Wash citrus under running water before use.

USE: You may grate the peel into “zest”, cut in half and squeeze the juice out for use in baked goods. Peel and slice to add to fruit salads or yogurt, or slice into segments and serve as a healthy snack after school.
For more tips see http://www.sunkist.com/products/buying_storing_handling.aspx

Red Potatoes

STORE: Keep potatoes for up to 3 weeks in a paper bag in a cool, dark, dry place—never in plastic, in the refrigerator, or under a sink, as moisture speeds decay and refrigeration can darken them and adversely affect flavor.

PREP:

– Clean potatoes by scrubbing gently with a vegetable brush; peeling is optional, but any eyes should be removed.

– Boiling potatoes in their skins helps them retain starch, which makes them fluffy, not mushy.

– After they’re cut, prevent potatoes from browning by placing them in a bowl of cold water to cover.

USE: Red potatoes are best for potato salads, gratins, roasted, scalloped, soups and chowders.

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: Follow These Four Easy Steps*

1. Cut off the dark green part: Slice off the leek’s dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they’re too tough to eat on their own.

2. Cut off the end; slice stalk the lengthwise: Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise.

3. Run leeks under water or chop: If you’re using leek halves intact, hold them under running water, separating the layers slightly to help dislodge the grit (for, say, roasting). Or, if your recipe calls for chopped leeks, skip this step and slice your stalks instead.

4. Swish in water and strain: Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.

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

* Original content from Real Simple Magazine.

images from flickr.com


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This Christmas, leave the running around to us!

Let us help you get some names checked off your Christmas shopping list this holiday season. Food is just one of those universal gifts that everybody enjoys. Even those people that are just hard to find something for will be pleased with a gift of produce or a food gift basket. Even more, gifts from Klesick Family Farm send the message of care for the recipient (organic), our communities (local), and our environment (sustainable practices). For delivery the week of Christmas, orders need to be received by 12/16.

Produce Gift Boxes


A delivery of healthy organic produce makes a thoughtful gift! You can have us deliver a one-time gift of one of our standard produce boxes or give away a month’s worth of deliveries to be enjoyed throughout the season. We can either make the delivery for you (subject to our delivery area) or we can deliver the box to you so that you can give it away yourself. When placing your order please specify which box you would like to give.

Gift Baskets
All gift baskets come in a decorative 7.5” x 10” x 3.5 “ chocolate scroll print tray and packaged up in a clear cello bag, tied up with a ribbon. Eco-friendly gift card included…just let us know if you want a message sent with your gift!

  • Gift Basket  –  Fruit Medley


Contains a beautiful assortment of fresh organic fruit. A perfect gift idea for the office! Unique and a refreshing change from the usual holiday sweets!

Contains an assortment of the following: Northwest pears*, Granny Smith apples*, Pink Lady Apples*, Ruby Grapefruit, Satsumas, Bananas, and Kiwi.

  • Gift Basket –  Coffee Break*


A special holiday selection, with a sampling of two Camano Island Coffee Roasters’ delicious holiday blends, the Papua New Guinea Coffee is a delightful blend of light, medium, and dark roast beans,  the Midnight Holiday Blend is a special, extra dark roast Brazil. A delicious array of handmade cookies from Renee at the Breadfarm finishes out this charming basket. Perfect to for the coffee lover in your life, or treat the office break room!

Note: coffee is drip grind.

Contains:  1/2 lb. Holiday Blend Papua New Guinea coffee, 1/2  lb. Holiday Blend Midnight Dark  Coffee, 1 Biscotti Sampler 6-pack, 6 oz bag of Cocoa Niblets,  8-pack of Cranberry-Pistachio cookies.

  • Gift Basket  –  Snack Time


Packed full of organic goodies…this one is meant for munching! Tasty snacks, but without the sugar load, so you can feel good about giving this one to families with small kiddos. Note: the candied pepitas are pumpkin seeds tossed with a small amount of organic cane sugar, cayenne and allspice, mild…and addicting!

Contains: 12 oz. bag of CB’s Peanuts*, 8 oz. bag of Pistachios from Terra Firma Farm, 6-oz bag of candied pepitas from Breadfarm*, 24 oz jar of peach –apple nectar, 6.4 oz bag whole wheat crackers from Breadfarm*, and we had to include a 24 oz jar of peanut butter* from the Breadfarm –it’s the best EVER.

* Denotes items grown, and/or produced in the Pacific Northwest

Other Gifts

  • Holiday Cookie Box – $30.00
A variety of Breadfarm’s most popular holiday favorites, including Cocoa Nib shortbread, Lemon Crumiri, Hazelnut Espresso, Almond & Chocolate Biscotti, Cranberry-Pistachio cookies and Double Chocolate Ginger Spice.
  • Holiday Wreath $45

Beautifully handmade wreaths from Sunrise Holly Farm on Camano Island. A combination of several different types of English hollies combined with silver tip holly, cedar sprigs, red berries, and a red bow. A festive treat for yourself or as a gift!

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Know Your Produce: Kohlrabi

Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.

From www.simplyrecipes.com

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Holiday Meals

Are you rushing around yet? It’s the season for holiday plans, schedules, trying to find that perfect gift, and entertaining friends and family. It’s also a time of dietary excess, increased stress, and let’s not forget colds and flu. Statistics show that December is the most stressful month of the year. That and the cold weather alone can wreak havoc on a person. Rest assured! There are things you can do to prepare yourself for the holidays and prevent certain discomforts that can accompany this season.

Growing up, in my family, it was considered impolite to not sample food being offered, especially if Grandma made it. We would eat and eat, sometimes having three to four holiday meals in one day! Some of you can no doubt identify with this situation. To help you avoid overeating during the holidays, here are some tips. First, avoid starving yourself early in the day to “save room” for the holiday meal. The easiest way to overeat is to create maximum hunger this way. Small frequent meals are always better. Second, remember to drink plenty of water. This will prevent you from serving and eating a huge portion which you will “have to finish,” since you “don’t want it to go to waste.” Third, decide on a maximum and reasonable portion size for the meal and stick to it. After eating, drink some hot herbal tea to promote relaxation.

With too much good food comes heartburn. To decrease your chance of getting the discomfort and pain of heartburn, start the meal with apple cider vinegar. This helps increase digestive enzymes and break down foods faster. Another way to avoid stomach upset is to use deglycyrrhized licorice (abbreviated DGL). Licorice is an herb that stimulates the cells lining your digestive tract to produce mucus. The mucus, in turn, protects the stomach and esophagus from digestive acid. DGL can help tremendously with heartburn or food-related excess stomach acid or if you have esophageal reflux (backflow of stomach acid). A typical prescription is to chew and swallow two 400mg tablets 10 minutes before each meal to help keep your digestive tract in order. Talk to your ND to find out what’s best for you.

by Rebecca Dirks, N.D.
Associate Physician, NW Center for Optimal Health
Marysville, 360-651-9355
Producer & Co-Host, Healthy Living, KSER FM 90.7

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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