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Merry Christmas!

 

Merry Christmas!

From all of us here at Klesick Family Farm,

A warm and merry Christmas to you and yours this holiday season!

 

“Glad tidings we bring to you and your kin;

Glad tidings for Christmas and a happy New Year!”

 

New Years Week Changes

Alternate Delivery Schedule:

We will be on an alternate delivery schedule the week of New Years. Please check your email for your alternate delivery day. Please contact our office if you are unsure as to which day your delivery will be on next week.

Revised Ordering Deadlines:

If you plan to add or change an order for the week of New Years, please note our revised ordering deadlines:

  • Our office will be closed January 1st-2nd in observance of the holiday.
  • Coffee Orders: Due 5:00 p.m. on Tuesday before the holiday week.
  • Bakery Orders: Due noon on Wednesday before the holiday week.
  • All Other Orders: Due 8:00 a.m. on Sunday of the holiday week.
  • Will You Need to Skip a Delivery? Please let us know as soon as possible.

Orders/changes received after the above deadlines will be scheduled for your subsequent delivery day. Ordering deadlines will revert to normal after the holiday week.

 

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A Merry Christmas Story

Merry Christmas

 

A four-year-old boy was asked to return thanks before Christmas dinner. The family members bowed their heads in expectation. He began his prayer, thanking God for all his friends, naming them one by one. Then he thanked God for Mommy, Daddy, brother, sister, Grandma, Grandpa, and all his aunts and uncles. Then he began to thank God for the food.


He gave thanks for the turkey, the dressing, the fruit salad, the cranberry sauce, the pies, the cakes, even the Cool Whip. Then he paused, and everyone waited … and waited. After a long silence, the young fellow looked up at his mother and asked, “If I thank God for the broccoli, won’t he know that I’m lying?”

 

Well, I guess that little boy hasn’t tried organic broccoli!  (Smile)  In all seriousness, we are tickled to hear all of the comments that we get from our customers with little ones that beg for seconds of broccoli!  Starting the children off at a young age with a love of vegetables and healthy eating habits will benefit them for a lifetime. Give them the gift that will not go out of style, get tattered or torn or break the first day.  Someday they’ll thank you for it!

 

Have an enjoyable Christmas and don’t forget to slow down enough to remember all of the things that you have to be thankful for and thank the Giver of all good gifts!

 

Your friends at the Klesick Family Farm

 

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It’s the Week before Christmas!

How does Christmas always sneak up on ME? Every year it seems we just run out of time and before you know it, it’s here! I know for our family, this season has changed. In a simpler season of life, when everyone lived at home, we used to catch a Christmas Eve service, wake up Christmas morning, have our family time and then load up all kiddos and head to the grandparents, both sets. Oh, things were simple during those days.

Now that many of the Klesicks are grown up, two are married and a third is getting married in January, it is anything but simple. Family time is still ultra-important and gift giving has rightfully regulated itself to more time than material, but just trying to find the time with all the different schedules can, quite literally, be a gift in itself.

One good thing about holidays is that they do serve as family gathering days, and most of our family does gather together then. As our family grows and we add new sons-in-law, daughters-in-law and grandchildren, we have found the need to be flexible, especially when we gather. Gathering as a family is still the goal, but when and who can attend are the new variables. Of course, this isn’t a new phenomen, as it has played itself out through the generations, but it is just new to us.

So as our family grows, so does our need for flexibility with meeting places and times. Some years will be less attended for the usual reasons: work schedules, other family obligations, travel plans, etc. This year we are able to gather with our family the week before and everyone will be there (YEAH!!!).

Some things change, while others remain the same, so being flexible around the holidays going forward, will make this and many more Christmases to come just as special.

This year, it will be only a little quieter as we gather up those who still live at home to go to the Christmas Eve service, wake up Christmas morning, have our family time and then load up all the kiddos and head to the grandparents, both sets.

 

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Know Your Produce: Parsnips

Know Your Produce: Parsnips

Parsnips are sweet, succulent underground taproots closely related to (surprise!) the carrot family of vegetables.

Store: parsnips in a plastic bag and place inside the vegetable drawer of the refrigerator set between 0°C and 5°C. Do not place raw parsnips in the freezer compartment.

Prep: to prepare, wash them in cold water and scrub or gently peel the skin. Trim off the ends. Cut into cubes, disc, and pieces as you desire.

Tender parsnips can be cooked in a similar way like carrots. Do not overcook; they cook early as they contain more sugar than starch.

Use: Raw parsnips add unique sweet taste to salads, coleslaw, and toppings. Grate or very thinly slice when using raw.

Parsnips can be cooked and mashed with potato, leeks, cauliflower, etc.

Slices and cubes added to stews, soups, and stir-fries and served with poultry, fish, and meat.

Used in breads, pies, casseroles, cakes, etc., in a variety of savory dishes.

Try them: sliced and roasted with coconut oil and sea salt. Once you remove from the oven, sprinkle with cinnamon and then drizzle some raw honey on top. Serve and enjoy!

 

 

See the table below for in depth analysis of nutrients:Parsnips (Pastinaca sativa), Fresh, raw,
Nutrition value per 100 g.
(Source: USDA National Nutrient data base)

 

Principle Nutrient Value Percentage of RDA
Energy 75 Kcal 4%
Carbohydrates 17.99 g 14%
Protein 1.20 g 2%
Total Fat 0.30 g 1%
Cholesterol 0 mg 0%
Dietary Fiber 4.9 g 13%
Vitamins
Folates 67 µg 17%
Niacin 0.700 mg 4%
Pantothenic acid 0.600 mg 12%
Pyridoxine 0.90 mg 7%
Riboflavin 0.050 mg 4%
Thiamin 0.090 mg 7.5%
Vitamin A 0 IU 0%
Vitamin C 17 mg 29%
Vitamin K 22.5 µg 19%
Electrolytes
Sodium 10 mg <1%
Potassium 375 mg 8%
Minerals
Calcium 36 mg 3.5%
Copper 0.120 mg 13%
Iron 0.59 mg 7.5%
Magnesium 29 mg 7%
Manganese 0.560 mg 24%
Phosphorus 71 mg 10%
Selenium 1.8 µg 3%
Zinc 0.59 mg 5%
Phyto-nutrients
Carotene-α 0 µg
Carotene-ß 0 µg
Crypto-xanthin-ß 0 µg
Lutein-zeaxanthin 0 µg
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Farming

I know it is December, but farming is never far from my mind. And right now, I am thankful to not be farming, as it is flat out miserable outside. Of course, the frozen tundra that is usually home to chards, kales, cabbages, beets, carrots, etcetera, has limited any harvest opportunities for the moment. If we get a lengthy reprieve from the freezing weather, most of the greens will make a comeback and start re-growing, but for now we will manage the harvested potatoes and winter squash and work inside the packing shed.

In the near future, Maleah, my 10 year old daughter, will publish her first newsletter and will be sharing about her farming venture. As her daddy, it is sure fun to see the excitement in her eyes as she pours through the seed catalogs. I probably have the same excitement in my eyes.

Ribbon Cutting

Last week, Mayor Leonard Kelley from Stanwood, Ken Klein, our Snohomish County Councilmember, and Linda Neunzig, the Snohomish County Agricultural Coordinator, were on hand with several other members of the local business community for the ribbon cutting ceremony of our new packing facility. This was my first ribbon cutting and it was fun to be a part of such a festive event.

Moving to Stanwood has been a goal of ours for several years. Surprisingly, it took about two years to make this move happen—two years of negotiating, planning, permitting and building is a long time. All of the planning and what not, did help us build a really nice facility, but as a farmer this was definitely a long “crop” to get harvested.

Now that we are here, we can better serve you, our customers, and our other farming neighbors as a more efficient food hub. Food hubs are all the rage now, but we have been operating as food hub for 17 years, we just never called ourselves such. But in its truest sense, we are a food hub. We grow food, we source food and we deliver it, and we only do organic and GMO-free.

Moving to Stanwood will help us going forward to comply with what I believe will be a whole new host of food safety regulations. These new regulations will make it harder to farm, but having our packing facility located within the city of Stanwood, will definitely make complying a lot easier for the future.

If you would like to come and see our new facility, call the office and set up a time to visit or just stop by.

Looking forward to 2015 and really seeing our new “food hub” hum!

 

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The Thanksgiving Proclamation

The Thanksgiving Proclamation

Washington, D.C.

October 3, 1863

By the President of the United States of America.

A Proclamation.

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God.

In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union.

Needful diversions of wealth and of strength from the fields of peaceful industry to the national defense, have not arrested the plough, the shuttle or the ship; the axe has enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consciousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom.

No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy.

It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed.

Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the Independence of the Unites States the Eighty-eighth.

By the President:  Abraham Lincoln

William H. Seward,

Secretary of State

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Passing the Baton

John, Gordon, and Hugh come by every week and pick up some of our food bank donations. They are a part of a team that, for Klesick Family Farm (KFF), begins with you. Yes, you. Through your partnership with KFF, we are able to bless hundreds of families throughout our delivery areas. We are currently serving eight different food banks in Island, Skagit and Snohomish Counties weekly through our Neighbor Helping Neighbor initiative. With your help, so far this year we have been able to donate upwards of 650 boxes of organically grown produce and would love to see that number grow to 1,000 boxes of good for the year.

John, Gordon and Hugh are the middle legs of a relay race, where good food ends up in their vans on the way to the Stanwood Camano Food Bank or His Pantry food bank at Camano Chapel. Once there, the baton makes its way to many more volunteers who sort, merchandise and finally help our neighbors in need. But it all begins with the donation of a $26 box of good. For just $26 a month you can purchase a Neighbor Helping Neighbor food bank box and begin an act of compassion—one that will send a message of hope (and good food) all the way through the channel of volunteers on its way to a family in need.

Around Thanksgiving and the holidays, in particular, the sting of hunger hurts a little more. So for more than a decade KFF has sponsored a $26 donation Holiday Box. This is the same Holiday Box that we offer to our customers for their Thanksgiving meal, but we discount the donation Holiday Box in order to make it easier for customers to bless others in  our community.

Klesick Family Farm is committed to serving our neighbors in need. We are thankful to partner with you and John and Gordon and Hugh and the hundreds of other volunteers to offer a good food solution and an act of compassion to help others.

Would you consider joining us this Thanksgiving by starting another relay race and investing $26 to help our neighbors in need? We have made it super easy, just order online or contact our office and we will do the rest.

Thank you in advance for your continued partnership.

 

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FARM DREAMS

Originally Published in The Herald: Sunday, November 23, 2008

Story and photos by Dan Bates, Herald Photographer

THE HEART

Tristan Klesick may not be able to feed 5,000 people with a couple of fish and five loaves of bread, but he does possess strong Christian faith, unusually good food-growing skills and some great ideas for helping people bless other people.

“I know others have the heart to bless people with food,” Tristan says. “And with our farm staff and products, and our delivery vans, we have the means to help them do it.”

Tristan started a program called Neighbor Helping Neighbor about 10 years ago, but it isn’t advertised. He is low key about it and he won’t pressure others to use it. He merely would like to provide a conduit that people can use, by their own choice, to bless others with food.

It’s a not-for-profit function of the farm, something Tristan and his family believe in. They would do it themselves, anyway, but providing a way for others to use them increases the bounty for everyone. So far this year, about 340 family boxes and 100 holiday boxes have been donated.

People can purchase a box of food and have it delivered to someone they know who needs it. Or, what is more often the case, people ask the Klesick Farm to donate it to the food bank. The Klesick Family Farm matches every fourth box that customers donate.

THE SOUL

She is all too young, and alone, holding a baby in a carrier. She avoids drawing attention to herself as she nervously looks over the food at the Snohomish Food Bank.

It’s clear she can’t carry groceries and hold the 2-week-old baby at the same time.

Ed Stocker, 82, kindly invites her to set the baby down next to him. He’ll gladly watch the child.

She is reluctant to separate from that baby, even for a minute. Yet, she finally leaves the child, quickly gathers some food and carries it to her car.

The next time she arrives, she takes the baby right to Stocker and sets the carrier down next to him. Each time she returns, the women volunteering fawn over the baby while she gathers food. Her guard lowered now, the young mother chats happily with the women, and the old man.

The young woman hadn’t been afraid in the beginning, Stocker explained. She was embarrassed.

It’s not easy to seek help. It can be an art to give it.

THE BLESSING

Gail Brenchley of Snohomish donates Klesick boxes because she feeds her five kids produce grown by the Klesicks and sees the difference in how they eat.

“If people are getting fresh vegetables, they’ll eat them,” she said. “Their kids will eat them because they taste better.

“I like to give others the same thing I feed my own family.”

Eva Burns donates the Klesick Farm boxes because, she said, it’s the way she would like to be treated if she were in need.

The delivery is key, she said. Somebody else doing the lifting is what makes it possible for the 82-year-old Everett woman to bless others in this way.

Michele Payton said the Klesick Farm’s pre-order holiday box is a bargain at $30.

“You can donate a second holiday box to some family you know, or to the food bank for $25,” she said. “And you should see it!”

Still, the Camano Island woman cancelled her own Klesick Farm deliveries.

“Because of economics, I e-mailed the Klesick Farm saying I needed to suspend deliveries for a while, until things get better,” Payton said. “Tristan not only called and lowered the cost of my food box, but he counseled me on the economic situation; he’s very knowledgeable.

“It touched me. I was personally surprised by the generosity.”

“It isn’t ‘business as usual,’” Payton said. “It’s not just another good value, food-wise. What other place would call somebody?

“I’m not going to get a call from some CEO at Costco to say, ‘Hey, let me help you out for a while.’ ”

Vicki Grende, whose husband, Don, was on strike at Boeing for eight weeks with the Machinists union, recently e-mailed the Klesick Farm to thank them for charging them half-price throughout the strike and to let them know they would like to pay full price now.

The majority of the donated Klesick Farm boxes go to the Stanwood Camano Food Bank. Ed Stocker will pick up about 60 holiday boxes for the Snohomish Community Food Bank this week.

The food banks are accustomed to stocking fruits and vegetables from the big stores, product that is near the end of its shelf life, yet still good if consumed right away.

The Klesick boxes are different.

“The thing about the Klesick boxes is they’re fresh vegetables,” Stocker said. “They’re not culls. They’re strictly the best — the same food they deliver to their customers is what they send with me.”

“I will go any distance to pick up produce,” Stocker said. “With Tristan, that’s my trip because his kids and I like to talk duck hunting and goose hunting. Those kids, they’re just like my own.”

He thinks Tristan is OK, too. He notes that Tristan began farming as an adult, rather than growing up on a farm like everyone in the Stocker family.

“He has a different slant on agriculture than someone who grew up on the dirt,” Stocker said. “And that’s good!”

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Farmland, Food, and Livable Communities

By the time you get your box of good this week, I will have left Seattle, arrived in Lexington, Kentucky and spoken at the American Farmland Trust’s national conference, and gotten back to the farm, just in time to move into our new packing facility this weekend. My session at the conference was titled, From the Field: A Farmer’s Perspective on Soil, Nutrition and the Importance of America’s Farmland.

I must have been “sleep deprived” at the moment I accepted their invitation to come and share. Truth be told, I agonized over this decision for quite a while, because I knew that it would be happening during harvest and our move to the new building. This would make my trip to Kentucky more of sprint than a leisurely stroll. Nevertheless, since I am very passionate about the need to “preserve” America’s farmland for future generations, the opportunity of having access to policy makers, conservation organizations and natural resource planners to share about farming, meant I had to say, “Yes!”

I love the title for the conference: Farmland, Food and Livable Communities. It says it all: no farmland, no food, no communities. Cities and farms have always been associated together. Neither is able to survive without the other, because we have to eat to live and city folk, they have to eat as well.

Ah…but therein lies the rub. With refrigeration, diesel and airplanes, the farms can be moved further from the cities, which means the cities will eventually lose their connection to the farms and where their food comes from. As the farms move further and further away, so does the quality of the food. We accepted farms 100 miles away, then 200 miles away, then in the next state, country and before you know it, Chinese apples are on the shelf. I am not excited about that progression, and I am certainly not excited about losing any more farmland to development.

That is why I went to Kentucky—to invest in the folks who make their living trying to preserve farmland and other natural resource lands. I wanted to encourage them to press on, plow ahead, and not grow weary in well doing. Their work is important, it is important now and for generations to come.

Thank you for sending me to Kentucky. Because of your support of our farm and our box of good, I had a platform from which to speak!

 

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Know Your Produce: Collard Greens

Collard greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage, rutabaga and turnips. These nutrition powerhouses pack in lots of nutrients for a little amount of calories. If you are trying to eat healthier, cruciferous vegetables like collard greens should be at the very top of your grocery list. Collard greens are a great source of Vitamins A and K, as well as folate, manganese, and calcium.

Store: Loosely wrap greens in slightly damp paper towels, then place in a plastic bag and refrigerate for up to 4 days. Wash just before using.

Prep: Hold each leaf by the stem. With the other hand, zip the leafy part off the stem. Discard the stems. (Chard stems may be cooked.) Cut the leaves into strips. Swirl the greens in a salad spinner filled with water. Lift out the basket; discard the water. Repeat until no dirt remains.

Use: Sauté tip: Heat oil in a large skillet. Add as many greens to the skillet as will fit, season with salt and pepper, and cook, tossing frequently. As the greens wilt, add more greens to the skillet. Cook until tender.

Note: dark leafy greens pair very will with savory items such as garlic, onions, and bacon (traditionally, they were paired with ham hocks or pig jowels), and balance out well when served with a dollop of coconut oil or a cultured whole milk dairy, such as sour cream or crème fraîche (or even butter) – saturated fat helps the body assimilate the fat-soluble vitamins, calcium, and minerals contained in the greens.

 

For more extensive information on Collard Greens, check out this article on Mercola.com

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Pumpkins for Pateros

I love my Klesick Family Farm community. What a resource it is! I am not a writer by trade and feel far more comfortable one-on-one or one-on-250, than I do at the computer. Once a week, I get a “nudge” from Jim reminding me that he needs me to write a newsletter for the following week. One would think that after 17 years of writing newsletters I wouldn’t need those reminders. Thankfully, I usually have something I am “ruminating” on! This week, I surprised Jim with a newsletter before he even asked!

Last week, I wrote about our community initiatives and I was struggling with a paragraph that wasn’t working for the newsletter. So I posted it on FB and was blessed to have a few professionals tighten it up. It still didn’t quite fit the topic for last week, but it does this week! The new improved paragraph in question is below. Drum roll please!!!!!

“We grow and deliver only healthy food – grown and nourished with compost, cover crops and minerals to help produce the healthiest food possible. We all have to eat, so why not eat something that does more than tantalize your taste buds and expand your waist line? Why not eat something that actually feeds and nourishes your body?”

That says it all. That is what Klesick Family Farm is all about. From farm to table, you can trust us to only deliver what will nourish your families and do it in a way that is sustainable. So, a hearty “Thank you” to my FB editors!

As a result of all that compost, cover crops and minerals, I have a lot of oversized sugar pie and Cinderella pumpkins and turbin squashes this year. I really do try and grow them to be a little smaller, but those two crops loved all the “groceries” we fed them this summer! And they just won’t fit in our boxes of good.

But I have an idea to make good use of these over-achieving pumpkins and turbins – I am calling it “Pumpkins for Pateros!” Here is how it works: For every Pateros fire relief donation of $10 or more that we receive between now and the end of November, Klesick Family Farm will send you a beautiful, super nutritious sugar pie pumpkin, Cinderella pumpkin or turbin squash as a thank you!

What do you think? I get to move some over-achieving squash and together we can help our neighbors in Eastern Washington rebuild? Sounds like a win-win! To make a donation, please visit our website and select the Giving category on our Products page or give our office a call!

 

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Community

At Klesick Family Farm, we are defined by our community because we are a local family farm, a local family business and a local family. We are also defined by our commitment to quality, customer service and our service to our community. Where we live is more defined by geography, but for us, customer service, quality and how we invest our lives are choices we get to make every day.

It is the same with our donation programs or, if you will, our “box of good” initiatives. We have three ongoing initiatives in which we ask you to partner with us: Food Banks, Water Wells and Healing through Nutrition. We believe these also define us, and we would want them to define us. Because we are committed to good food, we are also committed to helping our neighbors in need get t his good food. Your partnership with us expands the message and access to good food and its impact locally and internationally.

Food Banks: We are currently delivering high quality fruits and vegetables to nine different food banks in our community. For every $26 food bank box you donate, Klesick matches it by 25%. Year-to-date, together we have donated 562 boxes of good. Many of you donate boxes on a regular basis and this makes a huge difference. However, we believe that even more good is possible. So, if helping the less fortunate in need is a passion for you, you can autopilot your impact by choosing to purchase a food bank box for delivery in Anacortes, Edmonds, Everett, Lake Stevens, Marysville, Monroe, Oak Harbor and Stanwood.

Water Wells: Crossway International is our international initiative with orphanages and a water well drilling focus in Africa. Dean Chollars is a dear friend of ours and has donated his life to improving the lives of some of the poorest in the world. Your support of our farm business helps us help the poorest with fresh water.

Healing through Nutrition: This is an opportunity where you can contribute money toward customers fighting cancer or heart disease. Your funds allow us to offer these customers a discount on their orders, making healthy food more easily accessable to them in their fight. As a family and a farm we believe that good food is a big part of the solution and cure for these type diseases.

Lastly, we also try and support communities in the throes of a natural disaster. Currently, we are supporting an effort to help the Pateros/Brewster communities rebuild after the summer fires.

My family and business motto, when it comes to helping is: Always pray, decide whether to give money, time or both, and then do it.

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Wish You had been Here

It was a normal work day here in the office at KFF, as we were getting ready for the next day’s deliveries, when a visitor knocked at our door. When she introduced herself as Marlene Smith, we knew immediately who she was. Marlene is from Pateros, WA, one of the communities in eastern Washington so affected by the devastating forest fires, and is married to Phil Smith, who pastors the Pateros Community Church. That’s the church KFF is partnering with to bring needed funds to the people of Pateros as they rebuild after this recent disaster. Marlene was visiting with her mother who lives here in Warm Beach less than a mile from our office! What a small world. Marlene came by to express her deep appreciation to all of you who are contributing to our Methow Valley Fire Relief Fund.

What stories Marlene had to tell. The Smiths had lost their own home in the fire, but the church, which was right next door, was saved. A young volunteer fighter arrived on the scene and thanks to her efforts and those of three other volunteer fire fighters, they were able to save the church, which sustained some minor damage but still stands. One of those fire fighters happened to be our “own” Bruce Henne, from Earth Conscious Organics (ECO) in Brewster, WA—the  people who grow your apples, pluots and cherries. Gratefully, ECO’s orchards were spared in the fire, even though the fire came to the very edge of their apple orchards. We also heard how one of the people in Pateros purchased the old grocery store in town and turned it over to the people coordinating fire relief efforts, so there would be a place for people to come and get help.

As we talked, I told Marlene about a phone call we had from a person who receives deliveries from us. When she heard that we were organizing fire relief efforts, she just had to call. She grew up in Pateros and went to Pateros High School. She was so thankful that funds were being sent to help the people of this community recover from the fire. She too adds her thanks to all of you who are helping.

Connections. That’s what amazes me. The very people we are trying to help way over in Pateros have family just down the road from our office! Bruce Henne, whom we have known for years and talk to every week, was directly involved in fighting the fires there. One of the people we deliver to every week grew up in Pateros. We’re not just sending money to who knows whom and to who knows where. We can put faces to the people we are helping. We’re connected. They’re real people with real needs.

I wish you could have been here to talk with Marlene yourselves. You would have seen the gratitude and appreciation she has for your generosity. You also would have felt the connection. The Smiths have lived in Pateros for nine years now and have come to love and care for the people there. They know the community and its needs first hand. We can be assured that the money being sent there is being put to good use.

Thanks to all of you who are contributing. Any of you can still do so by either going online (select “Giving” on our products page) or by contacting our office to either make a one-time contribution or make a recurring one. Together we can make a difference.

Mike Lama

KFF Customer Care

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The Kick

This time of year is the best! I love fall. Fall is when farmers, well at least fresh market farmers, are in that part of the race where you start your “kick” to finish the race well. By now most of us have been harvesting all summer and are tired. The summer harvesting is what pays the bills (e.g., weeding, fertilizer, seed, and labor), but now we are heading toward fall.

Every farmer I know has a bead on what the fall will look like in July. We can tell if the crops need water, weeding or some feeding, and based on these observations, reasonable expectations can be drawn. Nevertheless, getting the crops out of the field and into your boxes has a lot of variables in play. For the most part, however, farmers know how the fall is shaping up in July!

After getting through my son’s August wedding, I am turning my attention to the winter squash and potato crops. All summer I have been eyeing those delicatas, carnival, acorn, turbin, two kinds of sugar pie pumpkins and few cindarellas. I love growing squash. We plant it by the handful and harvest it by the truckload. All squash have an amazing yield and a diversity of flavors and cooking methods: baked, pureed, roasted, steamed, soups and pies. Hmm! Hmm! A few more weeks and we will be picking the first squash of the season.

Potatoes are a close second. This year we have four varieties: one yellow, two reds and a purple. Every year I am always surprised by the amount of potatoes under the “hills.” I know I planted them, but it just seems like a miracle every year. The kiddos and I head out and pull up a couple plants and there they are—big beautiful potatoes! The ritual just brings a smile to my face every time we do it. And now that I have a grandson, the tradition gets to continue!

Lastly, we are “harvesting” a new packing and processing facility in the City of Stanwood. It has been in the works for over a year, but it looks like we will be moving to the new facility in October.

Between the wedding and the building, plus all the farming, the final leg of this year’s race (aka, farm season) will surely require a little R&R. I just might need the whole winter to recover. Oops…got caught day dreaming! Back to work—there is still a lot to do before then!

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Know Your Produce: Dragon's Tongue Beans

Dagon Tongue beans are an open pollinated heirloom variety originally cultivated in the 18th Century in the Netherlands. The bean has a warm cream color with vivid violet variegations throughout its stringless pod. Its shape is broad and the bean measures to an average of six inches in length. The pods are crisp and succulent and bear four to six plump bone white seeds with pink to purple stripes that turn tan with age. The fresh seeds are firm, slightly starchy, nutty and sweet. The entire bean can be eaten raw or cooked. When cooked, the bean loses its variegated colors.

Store: wrap in plastic; refrigerate. Use beans within one week for optimum flavor and texture.

Prep: Wash in cool water. Remove the tips of the bean with a paring knife.

Use: Best raw, Dragon Tongue beans are also excellent steamed, but the color fades during cooking. Perfect for pickling with spices, adds its naturally good flavor to bean salads and stir-fries. Serve simply as a delicious side dish. Its unique color makes this bean an attractive edible garnish and an interesting conversation piece when served to curious guests.

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Freezing the Summer

The Klesick family has been in full freezing mode for the last few weeks and will probably continue here for the next few as well. Years ago, canners (those people who canned fruits and vegetables) would put up lots of jars for the winter food supply.  People canned meats, veggies, fruit and sauces when the items were plentiful and in season. The canners, for the most part, are a very small component of food buyers today. I know that a few of you still exist, so you can relate when I say that I can barely find a freestone peach to can anymore. Pickles have bucked that trend, however, and are still made every year, but most other canning items have fallen on “hard times.”

Ironically, the practice of canning has declined with our prosperity, stable electricity to run refrigerators and freezers, and a plethora of fruits and vegetables widely available all the time. Except for opening a can of black beans, I hardly even remember using a can opener—and we don’t even own an electric one—but when I was growing up it was the main kitchen gadget. I Still remember watching that can go round and round!

Today the Klesick family freezes and freezes and freezes. We freeze lots of berries, mangos, nectarines, peaches and grapes. The freezer has replaced the shelves of cans! It is not a perfect system – when the power goes out we NEVER open the freezers, and if it looks like it is going to be an extended outage we will fire up the generators.

The Klesick’s cannot be the only family in the off-season that enjoys a splash of summer on pancakes, or in hot cereal, or as a frozen treat. Joelle and I enjoy a green smoothie every morning and those frozen berries with fresh greens transport your taste buds right back to those “chin dripping” juicy peaches and nectarines of summer.

So, from now till the end of August, Klesick Family Farm is running a “Freezing the Summer” special! Check out the offerings in your email inbox, on Facebook and our website, and order a case or two of local summer goodness for your next delivery and start looking forward to winter

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Know Your Produce: New Potatoes

New potatoes are freshly harvested young, or small, potatoes. They have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes (in much the same way that freshly picked corn is so much sweeter than cobs that have been sitting around for a few days). New potatoes are pure perfection in potato salads or simply boiled with a bit of butter and a few chopped herbs. Skins that are starting to flake away from the potato are fine – that’s the price of such youth and delicacy! New potatoes are freshly harvested and a bit of dirt just shows that they really are new potatoes and not just small potatoes.

Store: Because they have such thin skins and high moisture levels, new potatoes don’t keep as well as more mature potatoes. Keep them in a paper bag or loosely wrapped plastic in the fridge and use new potatoes within a few days of buying.

Don’t fall prey to the temptation to wash new potatoes before storing them. That bit of dirt clinging to their skins will actually help keep them fresh and any water on the outside will hasten bruising and softening.