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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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“Share the Good” Contest!

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 month of March, not only will you receive the standard thank you gift for your referrals, but for every two people you refer, 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 twice, six friends and it’ll be entered three times.

Our first drawing will recognize referrals that customers have already been sending our way throughout this month. The second drawing will include all referrals from January and February. The final grand prize drawing will include all 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!

.

Share the Good Prizes!

— For referrals the month of January

First prize drawing on January 28

Delicious Organic Pie:

Baked fresh by Scandia Bakery

— For referrals January-February

Second prize drawing on February 25

Organic Breakfast Box:

Real Maple Syrup

Fresh Eggs

Bilberry Nectar

Artisan Chuckanut Bread

Blueberry Lemon Fruit Spread

Coffee or Teeccino Herbal Coffee

— For referrals January-March

Grand prize drawing on April 1

Organic Snack Box:

Roasted Valencia Peanuts

Pistachios

Whole Wheat Crackers

Spiced Pepitas

Fruit & Nut Trail Mix

Cashew Almond Prana Bar

Apricot & Goji Prana Bar

Nutiva Hemp & Chocolate Bar

Theo Cherry Almond Chocolate Bar

Theo Bread & Chocolate Bar

Theo Fig & Fennel Chocolate Bar

(gluten and nut allergy options available)

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Fresh This Week Tips 1.18.11

Broccolini

Actually a cross between a broccoli and a Chinese broccoli (gai-lan/kai-lan).

STORE: Treat Broccolini much like you would broccoli, storing unwashed in a plastic bag in the refrigerator up to 5 days.

PREP: Wash just before us, trim just the ends off if using stems, or trim stems off completely if using raw.

USE: Like most vegetables, they are best when cooked to just to al dente. They will be bright green and still retain a nice snap, especially in the stems. It’s always better in terms of retaining the nutrients anyway. You can use Broccolini in almost any recipe you’d use broccoli in or gai-lan in, but we feel like it’s a shame to cut them up. They’re long and elegant, making a beautiful presentation whole. Simply roast them with a little olive oil, sliced garlic, and sea salt. They are a fantastic side on any plate.

Photos & Tips from: http://www.foodmayhem.com/2010/06/broccolini.html

Zucchini

STORE: Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it.

USE: A component of ratatouille, zucchini is also good grilled, roasted, steamed, pan-fried, or raw. It also adds a boost to sweet breads and muffins. Zucchini is so versatile! If you haven’t “tried it all” with zucchini, do something different this week and try a new way of preparing them, just for fun!

Image from flickr.com

Kale

STORE: Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, usually at the back. Because kale contains a lot of water, it doesn’t last long. Use it within 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.

PREP: If the center stalks are thicker than a pencil, remove and discard them before cooking.

USE: Kale is delicious sautéed, in soups, or prepared any way you’d cook spinach.

Image from flickr.com

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Fresh This Week Tips 1.11.11

Broccoli
Broccoli is a nutritional bonanza—potassium, vitamin C, antioxidants. It’s also versatile, at home on a crudité platter, tossed into stir-fries and quiches, or pureed into an elegant soup.
STORE: Refrigerate broccoli unwashed (moisture speeds decay) in a bag in the vegetable compartment up to 5 days. Broccoli can be blanched (to retard enzyme action) and frozen for up to a year.
PREP: Rinse broccoli briefly, then separate the head into florets to encourage even cooking. Peel and slice the stems and cook along with the florets.
USE: Broccoli is best roasted, sautéed, or steamed.
Radishes
STORE: Remove the leaves to prolong freshness. Refrigerate radishes unwashed (moisture speeds decay) in a loosely closed plastic bag. Most are best eaten within 5 days after purchase; they can be used until they become soft, though you should keep them no more than 2 weeks.
PREP: Just before using, trim the stems and the root ends and wash.
USE: Radishes are most often eaten raw, in salads, as garnish, and as crudités. (Halved radishes served with soft unsalted butter and sea salt are a classic French snack.) They can also be braised and served as a side dish with mild fish, like striped bass.
Tomatoes
STORE: Keep tomatoes at room temperature on a plate; never store them in a plastic bag or in the refrigerator. 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. Once ripe, tomatoes will last up to 3 days.
PREP: Tomatoes are excellent in salads and salsas. They are popular sliced and used as a topping for sandwiches.
USE:
Cooking – Very popular in sauces. Cooking tomatoes release the micronutrient lycopene, which is thought to help prevent cancer. Tomatoes can also be stewed or crushed for use in casseroles and chili. To quickly remove the skin from tomatoes, boil for 15-30 seconds. Rinse under cold water and peel.
Baking – Tomatoes can be stuffed and baked. To prepare the tomato for stuffing, cut a small piece off the bottom to make the tomato sit sturdily. Cut off the top ¼ of the tomato. Use a spoon to scoop out the innards. Set the shell upside down for 15 minutes to give it a chance to dry.
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Fresh This Week Add-Ons 01.01.11

As we start into the new year, we are thinking bright, fresh, nutritious options to add on to that box of good! Under each item we’ve listed a few reasons why you will want to include them in your healthy lifestyle choices.

KFF Walnuts: $4.00/lb in shell. 2 lbs for $7.50

Locally grown on our own family farm, these walnuts are sure tasty! Fresh definitely makes a difference!

Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants, such as Vitamin E, and good fats (the Omega-3s). Walnuts are ranked among the top ten on the list of the most powerful disease fighting foods.

Tip: Instead of snacking on cookies, crack open some walnuts and eat them as snacks. Toss into your fresh salads for added flavor & crunch.

To read more: http://www.amoils.com/health-blog/walnuts-add-deliciousness-to-your-diet/

Red Bell Peppers: $1.75 ea. $4.90/lb

Did you know? Red bell peppers contain more Vitamin C than almost any other common fruit or vegetable! Vitamin C helps to reduce the secretion of cortisol in the human body. Cortisol is a chemical that is released when you’re stressed, and contain lead to weight gain and trouble falling asleep. Red bell peppers help to reverse the negative effects of cortisol, which helps to improve sleep quality when eaten at dinner or a couple of hours before bedtime. Bell peppers are especially beneficial to those with high blood pressure because they contain capsaicin, which helps prevent blood clot formation.

Braising Mix: 1-lb for $6.75, 1/2 lb for $3.50

If you haven’t tried this gorgeous assortment of local baby winter greens, this is the week to do it!

In the cold, dark days of winter, these thick, green leaves in various sizes, shapes, and shades of greens are available from small farms throughout the Pacific NW. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they’re delicious – each bite bursts with flavor and texture. To see how one of our KFF customers used braising mix go to her blog by clicking herehttp://goodfoodsisters.blogspot.com/2010/12/delicious-dishes-from-box-of-good.html

Navel Oranges: 6 for $2.75

Vitamin C. Beta-carotene, a high-fiber content, calcium, potassium, B6, electrolytes, magnesium,  Folic acid, Thiamin…it’s all there in a juicy orange! Unless you have citrus allergies, there is no fruit we like better this time of year for an everyday dose of good!

Fuji Apples: 3 lbs for $3.50

“An apple a day keeps the doctor away” goes the old adage. But did you know that apples can also help you stick to your diet? Apples contain pectin, which suppresses those food hunger & sugar cravings that seem to grow in us after the holiday season. The good thing about pectin is that it makes you feel full quickly.  If you eat an apple and drink a glass of water, you are going to feel like you just ate a meal.

On average, Americans consume around 20 pounds of apples a year, which comes to around 1 apple a week. Unfortunately, while an apple a week is better than nothing, it is nowhere close to being able to extract all the advantages apples have to offer. Eating apples is part of balanced and healthy diet than will increase your longevity, so why limit yourself to only 1 per week?

From: http://www.succeedwiththis.com/9-reasons-why-an-apple-a-day-really-keeps-the-doctor-away/

Walnut photo from: http://0.tqn.com/d/italianfood/1/7/G/6/1/nocigal.jpg

Braising Mix photo from: http://www.bing.com/images/search?q=braising+mix&view=detail&id=6504C362A097F4B214772C396FE4CEBA30905F02&first=1&FORM=IDFRIR&qpvt

Navel Orange photo from: http://www.bing.com/images/search?q=navel+oranges&view=detail&id=5468B047C928F7F6823953B49C1DE3E80C2919D7&first=151&FORM=IDFRIR&qpvt

Red  Bell Pepper photo from: http://promotehealth.info/?p=932

Fuji Apple photo from: http://bit.ly/dOW6oE

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Fresh This Week Tips 12.29.10

Bunch Beets

STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.

PREP:  Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color.

USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.

Cucumbers

STORE: Store whole cucumbers, in a plastic bag in the refrigerator up to 10 days.

PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.

USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches:http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion.

Red Bartlett Pears

STORE: Keep pears in a cool, dark place until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.

PREP: Wash pears in cold water and keep them whole, slice them or chop them.

USE: Bartlett pears are delicious eaten out of hand, but are also great choices for canning or baking.

Images from flickr.com

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Year in Review 2010

Supporting Local Farms  Since the inception of our home delivery business in1999, we have always focused on purchasing our fresh fruits and vegetables from local farmers first. Every week, I contact my farmer friends to find out what they currently have available that I can add to our boxes. If I need to find more produce, I then source it from farms outside our area. As your personal farmer, I really appreciate your dedication to the local farm community. With your box of good purchases this last year, you have blessed several local farm families:

Rents Due Ranch, Skagit Flats Farm, Skagit Harmony Farm, Ralph’s Greenhouse, Motherflight Farms, Hedlund Farms, Blue Heron Farms, Munks Farm, Paul & Janice Madden Orchards, Ponderosa Orchards, Filaree Farms, Bartella Farm, Bunny Lane Fruit, and of course, the Klesick Family Farm.

Helping Local People  Another core principle at Klesick Family Farm is to give back to our community. One of the ways we do this is by offering our customers the opportunity to donate a box of good to a local area food bank (Stanwood/Camano, Everett, Marysville, Monroe, Snohomish, Edmonds). For every four boxes donated by our customers, we donate an additional box. This year, with the generous support of our customers, Klesick Family Farm delivered over 750 boxes of good (approximately $18,500 worth of quality organic fruits and vegetables) to local area food banks – this is 300 boxes more than in 2009! There is no way our farm could meet this need without your help. This is one of the most satisfying aspects of our business. I love meeting local needs with local resources! Thank you for partnering with us to meet this local need. If you would like to join us to help provide quality organic produce to local food banks visit the “Neighbor Helping Neighbor” page of our website or call us at 360-652-4663.

Thanks for a great 2010!

Looking forward to next year!

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Fresh This Week Tips 12.21.2010

Kiwi

STORE: It can be left at room temperature for a few days or in the refrigerator for weeks.

PREP: Kiwi can be sliced in half and hollowed out with a spoon or eaten whole. The skin of kiwifruit is edible once the fuzz is rubbed off. If the seeds are crushed, they can be bitter. The seeds are edible, but can be scooped out.

USE: Can be eaten raw as a snack or an addition to breakfast. They are also popular in salads. It can be used in sauces and dips. It can be used as a garnish for entrees. Kiwifruit can be gently cooked near the end of a dish’s cooking time. Overcooking will result in the breakdown of the fruit.

Watercress

STORE: Watercress is highly perishable, so store it in a perforated bag in the fridge and eat it within a couple of days. Alternatively, treat it like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag – it can last a little longer that way.

PREP: Wash and shake dry just before you’re about to use it. Both the leaves and stems are edible – just trim off any tough roots.

USE: In a salad with rocket and orange segments; combine with potatoes in a soup; use in tarts and omelettes; use to make white bread sandwiches or as a garnish for cooked foods such as game.

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.

Images from flickr.com

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You can find the river in the strangest places!

The other day I was out working on the farm, running to and fro, getting ready for the record whopper of a flood they say is coming my way.  Now when you live near the mouth of the river and your farm is just barely above sea level, you’re often wondering, “will this be the one that soaks my farm?!”

You see, all the water begins its accumulation in the mountains and then makes it way via the watershed in an ever increasing volume…right by us lowlanders.

Well they (those in the know), were prognosticating the end of the life in the valley as we know it. Of course, I knew better, but then, I just live here.  After the waters had been pouring across the fields and over  the road for 16 hours, I sent Aaron, my trusty 16 year old, over to the part of the road that usually drains first to see if we could get Mom out to her ladies tea on Camano that night.  Now, Aaron has one of those trucks that everyone loves to have when it is snowing or flooding, but eats your paycheck the rest of the year.  So he went out, and headed over, walking through the water to check its depth. When he came back, he reported “It’s just over my rubber boots, I can get out!”

So we made a plan to get out, which, of necessity included driving all the way through Smokey point to get to Camano Island and then be back again in a few hours.

Well, just after dinner, and before the two were going to fjord the flood waters (mind you only farmers or idiots should attempt this!), I went out the front door and put on a pair of rubber boots to go to check the horses. WATERRRRRR!  Cold river water! They were full of water! I went sloshing through the house, in my wet socks, looking for a clean pair, and asking Aaron why he didn’t dump out the water after he had reported back that he could make it through the flooded road.  He smiled, a rather Cheshire cat smile, and said, “I thought I did?”

Sometimes there are just too many boots to choose from when you have 9 children and several pairs of the same size boots available on the porch.

Merry Christmas,

Tristan

PS. To see some videos of the flooding please visit: http://www.facebook.com/video/?id=334246821144

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Christmas Gift Ideas

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, when possible), and our environment (sustainable practices). For delivery the week of Christmas, orders need to be received no later than 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 certificates also available.

Gift Baskets

All gift baskets come in a decorative 7.5”x10”x3.5” chocolate-colored scroll print tray and packaged in a clear cello bag, tied up with a festive ribbon. Eco-friendly gift card included…just let us know if you want a message sent with your gift!

For pictures and details of our Gift Boxes please click the link below:

http://www.facebook.com/album.php?aid=302520&id=334246821144

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Fresh This Week Tips 12.07.10

Pomegranates

STORE: 2 to 3 weeks at room temperature; 2 months in the refrigerator.
PREP: Cut the crown end off a pomegranate, removing with it some of the white pith. Lightly score the skin in quarters, from the stem to the crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.
USE: Pomegranate juice can be used in drinks, syrups, and jellies. The liquid stains, so wear an apron and wipe up spills immediately. Sprinkle the gorgeous, sweet-tart seeds into salads, rice dishes, or even glasses of Champagne.

Image from flickr.com

Yellow Onions

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: The best way to reduce tears when chopping an onion is to minimize the amount of time you spend working with it. Watch this video to learn how to chop the versatile onion properly, quickly, and efficiently.
USE: We consider this the all-purpose onion, and personally, it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. Check the back of this week’s newsletter for a tangy onion jam recipe from Chef Ashley Rodriguez…the perfect handcrafted holiday gift!

Image from flickr.com

Bunch Beets

STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.
PREP:  Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color.
USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.

Image from flickr.com

Yams

STORE: in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. Ideally, they should be kept out of the refrigerator in a cool, dry, dark place not above 60˚F /15˚C, which would fit the characteristics of a root cellar. Yet since most people don’t have root cellars, we’d suggest just keeping your yams loose (not in a plastic bag, but if desired, a brown paper bag with multiple air holes punched in it will work) and storing them in a cool, dark, and well-ventilated cupboard away from sources of excess heat (like the stove).

PREP:  Wash the skins with a soft cloth so you don’t peel the tender skin off just before use. As the flesh of yams will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.

USE: Yams are delicious just baked and then dotted with butter. Often you can use a yam for recipes calling for Baked potatoes. Since these are certified organic you can enjoy them, tasty skins on! Steamed, they make a great side to chicken, pork or fish. Try shedding them and cooking like “hash browns” for breakfast, or add to a slaw with raisins and peanut sauce.  You can also make “sweet potato chips by cutting peeled yams into 1/8” rounds, place them on a parchment-covered baking sheet, and drizzle with olive oil, sea salt and rosemary. Bake in a 350°F oven until crisp. For a homemade “fries” see http://sarahscucinabella.com/2008/04/07/parm-rose-sweet-potato-fries/

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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!