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Farming

A few more days and we will be heading to August and then September and then October. This farm season seems a lot longer than years past. Maybe it’s just because the weather this year has felt more out of sorts with it getting hot in May, raining in June, and then blistering in July. I guess it has felt more like August and my farming clock is still adjusting.

Most crops have responded well to the heat, living off some of the earlier rains and our irrigation. The raspberries keep kicking out fruit, the strawberries are coming along, greenhouse cucumbers, peppers and tomatoes are thriving and the green and yellow zucchini are over achievers.

Our late season crops, like potatoes and winter squash, look fabulous, which makes this farmer pretty happy. Now only if the sugar snap peas could have joined that list. Our pea harvest is normally double what it was this year, but with the hot weather the peas set a bunch of fruit and then quit!

The short harvest on the peas, while sad, will give us a little breathing room to catch up on some needed weeding and a little R&R. Hopefully, we can get our family into the canoes and out on the Stillaguamish River, which we find very relaxing, especially if you pay attention to the tides!

And just as that R&R comes to an end, it will be all hands on deck as we begin harvesting green beans! Ironically, we were well into picking beans by this time last year, but our first planting this year never got going during that cold spell in June, so technically, we are picking our second planting with the third well on its way.

Grandma always said, “Don’t put all your eggs in one basket,” and we know that all too well, but that saying’s cousin, “Don’t count your chickens till they hatch,” is the kicker. For us, diversification of our crops helps this farmer to sleep a little deeper as the harvesting and farm season marches on!

I consider it a privilege to grow, source and deliver the freshest and healthiest fruits and vegetables for your family. Your purchases mean a lot to our local network of farmers and their families. Thank you!

 

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Farm Update

This is the part of the season where farmers are planting, weeding, and harvesting as well as planning for the next season. Last week, the harvest rotation was cucumbers, snow peas, snap peas, raspberries and zucchini. This week, we have the same harvesting schedule, but less of some and more of others. Raspberries will taper off, with peas, cucumbers and zucchinis kicking in to high gear. We will also be harvesting red leaf lettuce and kohlrabi and a few bunches of chives and sunflowers. Once the harvesting is finished, we have weeding, and lots of it.

Now we are adding irrigation. Irrigation—some farmers lovingly refer to it as “irritation” J. No water, no crops, no food—funny how that works. Fortunately, our soil has a good water-holding capacity, so we get by with a lot less “irritation” than most folks.

Wedding

Our second son, Aaron, has found the love of his life and asked her to be his wife. We are delighted to add Emily to our family and host their wedding in late August on the farm.

The wedding date has precipitated a change in our annual farm festival, which has traditionally been the third weekend in August. As parents and hosts of our son’s wedding, we have decided to change the festival to a series of educational farm walks and events.

So, in lieu of our annual farm festival, we are hosting two farm tours, a fun run (tentative), our squash fest and a garlic planting day. We are excited to share our love of farming and our farm with each of you through these fun, interactive and informative farm days. Each of the listed events are free to our customers, except the Harvest 5k Fun Run. If your school group, church group, book club, etc. would like to come see the farm on a different day, give the office a call and we would love to schedule a farm tour.

Schedule of farm events:

Friday, August 1st, 7pm and 8pm, 1 hour farm tour with wagon ride through the farm.

Thursday August 28th, 7pm and 8pm, 1 hour farm tour with wagon ride through the farm.

September 27th Harvest 5k Fun Run, supporting the Port Susan Food and Farming Center.

September 27th (same day as the Harvest 5k Fun Run) noon to 5pm. Come and help farmer Tristan harvest winter squash and potatoes.

October 12th Garlic Planting, 9am to noon. It will be a clove-popping, garlic-planting party.

See you this summer,

 

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Farm Update Wednesday

Every week for the last few months, I have been vlogging (video blogging) on Wednesdays about something on the farm.  It has taken me a few years to warm up to the idea of vlogging. I have been writing a weekly blog since 1998, but vlogging that took some coaxing. But eventually Marty, our social media and menu planner, was able to talk me into it. And she is quite faithful to send me reminders, but this week I beat her to the punch and sent one in before she even asked!

 

I have covered berries, apples, pruning, potatoes, chives, sunflowers, winter squash, and greenhouses. It has been a lot of fun to chronicle what is happening at that moment and what is going through my mind at that same moment. If you could hear the bloopers! I usually take three or four videos before I get an acceptable 45 – 60 second “winner”. I always seem to start with, “Hey, Klesick Family Farm customers, Tristan Klesick here……”  Last week, we talked about raspberries. This week’s topic will be decided on Wednesday morning, where I will find something that catches my eye and get to vlogging.

 

My hope is to communicate how we grow your food and the importance of growing good food.  It is about a way of farming that nourishes you physically, emotionally and spiritually. Our message is one of hope through good farming and good food, hope through good customer service and hope through being a part of a community that cares about the environment now and in the future.

 

So when Wednesday rolls around check out our Facebook and Twitter pages and see what is on my mind and what is growing on the farm!

 

See you Wednesday,

 

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What Are You Wearing?

laundry soap_cedar & lemongrass

Handmade La Conner Laundry Soaps

Now that you’re on the road to better health by eliminating toxins that go into your body, what about the toxins you’re putting on your body?

Laundry detergents usually contain chemicals that are dangerous to the health and irritating to the skin. A residue of these chemicals remains on clothing after it is washed that then transfers to your skin. Clear evidence of this can be found in scented products, because chemical fragrances would be useless if they were simply washed out. Chemical fragrances are especially bad and are known for aggravating asthma. Laundry product manufacturers sometimes add formaldehyde to their formulas. Formaldehyde is carcinogenic, a skin irritant, and a respiratory poison.

We’ve recently come across a natural laundry soap crafted locally by Handmade La Conner that we are really excited to share with you. These ultra-concentrated laundry soaps are handmade in small batches, absolutely never using fillers, parabens, phosphates, chlorine, artificial colors or fragrances, making them ideal for those who have sensitive skin. They are safe for both septic systems and high-efficiency washing machines.

We are making this laundry soap available to you in these refreshing options: cedar & lemongrass, lavender, sweet orange, spicy citrus, as well as unscented (fragrance comes from pure organic essential oils). Each 16-ounce jar of this powdered soap will wash up to 64 loads of laundry in a high-efficiency washing machine. Order some today and take your detoxing efforts to the next level.

And while you’re at it, don’t forget to check out the natural, skin-loving, earth-friendly soaps and lotions handcrafted by EcoSations available on our website.

 

Septic Cents™

Septic Cents™ is a liquid enzyme product that stimulates broad ranges of desirable microbe populations commonly found in septic tanks to ensure optimum performance from your septic system.

Benefits of Septic Cents™:

  • Reduces and liquefies contents of your septic tank and drainfield.
  • Reduces build-up of solid organic waste and allows it to flow freely through the leach bed.
  • Improves percolation and absorp-tion many times over, even in clay.
  • Helps eliminate messy back-ups.
  • Cleans and maintains drainfields, septic tanks, cesspools, pipes, and grease traps.

Visit the products page of our website for more information.

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Berry Time!

The berry season started early this year. I shudder to even mention the weather, but we could use a drink for a lot of our crops, but it would be a disaster for hay farmers and berry farmers now. But it is what it is and if we get rain, great, and if we don’t we will drag out the drip tape and get to watering.

I have already dragged out the drip tape for the strawberries to keep the moisture sufficient to keep those berries growing. We plant a variety called Albion. It is a day-neutral variety, which means that it is not affected by the increasing day length like many of its June-bearing cousins. The advantage of day-neutral varieties is that they produce all season, well into October. The disadvantages are that the fruit set or production and they do not have that classic NW flavor. So we end up picking a little all season instead of a bunch in June.

The June bearing varieties produce copious amounts of strawberries in June and have that classic NW flavor, but are extremely delicate to handle. The disadvantage here is that if it is a rainy June, mold becomes an issue and you can lose a year’s worth of work pretty quick!

While I love the Albion berry for a lot of reasons, I find myself missing the bigger harvest of June bearing berries. So I decided last week to order 3000 plants of Puget Crimson. It is a newer variety developed by WSU for northwest growers. In addition to the Puget Crimson, I am also ordering Black Diamond Blackberry plants to trial them on our farm. We will start with 200 feet and go from there. The Black Diamond is also a newer variety that seems to do well in our climate and to top it off it is “thornless”!

May your health be vibrant and days be merry!

 

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Local Organic Berries & More!

Blueberry Flats…. Full $38, Half $22

Raspberry Flats…. Full $38, Half $22

Strawberry Flats. Full $36, Half $20

Pickling Cucumbers……. 5 lbs. $7.50

Bulk Basil……………………… 1 lb. $7.50

Green Beans……………….. 20 lbs. $40

Garlic & Dill will also be available – notify us to request some with your pickling cuke or other bulk order!

To place your order, please call our office (360-652-4663) and we will add your name to our reservation list. Once the items are ripe and ready, we will contact you and schedule a delivery. Orders are on a first-come, first-served basis.

 

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Picnic Time!

picnicWhen was the last time you went on a picnic? Now that Summer has officially started, why not enjoy it? Pack dinner, gather your friends and family, and head out on a lazy, sunny afternoon for a relaxed picnic.

Picnics are great for groups of all sizes. They feel romantic and intimate with your loved one, or fun and exciting with children. Even if you decide to go on a solo picnic with a good book you will end up feeling relaxed and re-energized.

If you're lucky enough to live in the Pacific NW, the options on where to go for a picnic are endless. If not, set up a blanket and plates in your own backyard! 

Here's a few helpful tips from our friends at Table Talk by Rosanna:

– Plan a menu that's easy to pack. Think sandwiches, bags of cut up fruit and veggies, salads – simple no-muss, no-fuss foods that you enjoy.

– Don't forget the beverages! Try sparkling water with chopped fresh fruit or fresh lemonade for a change! 

– Remember to pack the heaviest items at the bottom of your picnic basket – no one wants to eat a smashed sandwich!

– Keep one or two cold packs in your picnic basket to keep drinks and other chilled items cool.

– Don't forget the non-food essentials such as a good, heavy blanket (those with a waterproof bottom work best), flatware, napkins, plates, cups, and corkscrews. Fun items such as books, frisbees, horseshoes, playing cards, etc. And don't forget the sunglasses and SPF!

– Make sure to take trash bags – you don't want to leave a mess behind!

Have a great time!

Adapted from Table Talk by Rosanna.

 

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A Little History

I didn't grow up on a farm. I occasionally picked some snap beans for Grandma and then snapped them with her. But how did a city boy from south Everett, that ran cross country and played soccer around the clock, ever become a farmer? 

May I share with you a little Klesick Family Farm history? Joelle and I got married in 1989, when I was working for a startup biotech company. But in 1991, when our first son, Micah, was on the way, I got the nudge to make a little more money and found a job at Maryatt Industries as a Route Salesman delivering uniforms, rugs, mops, etc. to businesses in Seattle. This is where I learned the ins and outs of running a delivery business. A few years later, I transferred to the Portland, Oregon branch with the same responsibilities. 

One of my customers was a high-end produce store.  Eventually, we made the career move to leave a good paying job to go to work for minimum wage at the produce store. It was tight financially, but Joelle and I both new that if we waited much longer, it would be harder to make the switch. So with 2 kiddos and one on the way, we took the boldest step and stepped backwards financially to eventually move forward. I worked two jobs for three years to make ends meet. Those are still some of the sweetest years of our journey. But it was at the produce store where I learned the produce business and met my first organic farmers. It was here that my desire to be a farmer was kindled. 

We had no land to match our desire, but we did plant a garden—a whopping 32 sq. ft.!  Eventually, it was time to move back to Snohomish County. There, in 1997, I started a produce store in Mountlake Terrace at Manna Mills. They did the groceries and I did the produce. It was a great fit! So now Joelle and I are running our own produce business called The Organic Produce Shoppe. Not soon after, we moved to Machais and finally had a half acre to start farming. It was in Machais where we transitioned to home delivery full-time and farming part-time in 1999. A few years later, in 2003, we moved to our current farm in Stanwood. Now we farm 40 acres of vegetables, tree fruit, berries and grass-fed beef. 

Everyone has a journey, our family journey included training as a delivery driver for the home delivery portion of our business, training as a produce person, so I could understand how and what to buy for you and finally "on the job" training as a farmer. Today we work with an incredible team of packers, drivers and office folk to bring you, every week, the freshest and healthiest fruits and vegetables available.  And, ironically, after over 20 years of journeying, my path and desire to farm have intersected. 

Now, I also have the privilege of being your local farmer.

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Spring is here! Share the Good Contest

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Get ½ off, Give ½ off, Win a Juicer!

Are you ready to shed those bulky winter clothes? It is not unusual to let your attention to healthy eating lapse a bit in the winter. After all, aren’t those cozy — and bulky — woolen sweaters sometimes just a little too comfy? But spring is here, and it's time to get back out there and show the world what you're made of.

A strong support system is key when it comes to keeping healthy eating habits. Friends, family members, and neighbors are not only a pivotal part of your success, you can play a huge roll in their health as well! This season, we want to partner with you in the goal to Share the Good!

Here are the details: Refer your friends to our delivery service and get your next Box of Good 50% OFF. PLUS, you’ll be entered into our contest for the chance to win a Champion Commercial Juicer valued at $320!

How it works: 
    •    The contest takes place April 1-30, 2013.
    •    When we receive a referral from you, BOTH you and your referral will receive 50% OFF your next box of good when the person whom you refer to our service signs up for delivery, he/she must give your name as the person who referred him/her.
    •    Each time you refer a person, your name will be entered into the prize drawing once. The more people you refer, the more times your name will be entered into the drawing and the greater your chance of winning. 
    •    We will choose the winner through random selection on May 1, 2013. The winner will be notified immediately thereafter.

Now for the small print:
    •    You must be a current customer to win.
    •    Your referral person must actually sign up and place an order to qualify. New customers who create an account, but do not place an order within the April 1-30, 2013 time period do not qualify as a referral.
    •    For each person you refer, you will still receive one of our standard referral gifts as a thank you.

We are excited about making your referrals more rewarding! So spread the word—email, Facebook, tweet—and share the good!

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Grass-fed Beef, Lamb and Pork

order beefA few years ago, I was invited by the director, Robert Kenner, to attend a screening of Food, Inc. in Los Angeles. This invitation was all thanks for my brother who filmed much of the movie. I jumped at the opportunity to see the film.

Food, Inc. “lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA” (www.foodincmovie.com). It does so in a way that is honest and not intended purely for shock value but to inform and educate the often misguided and undereducated consumer. If you haven't seen the movie yet I highly recommend it.

What struck me the most while viewing the film is that food works best if we let it do what it was created to do. Tomatoes left to ripen on the vine are sweeter, have a much greater nutritional value and a flavor that cannot even compare to the tomatoes that were plucked while still green and left to ripen on the truck while in transit. The same goes for cows.

Cows were created to eat grass. Their digestive systems were designed to consume grass and yet lately, due to ease, cost and control, many cows are being fed grain. Now we all know that grain, in and of itself, is not a bad thing, but when cows start eating something other than grass things start to go wrong.

As things have started to go wrong for cows because of their unnatural diet, science has solved the problem by creating antibiotics that combat the diseases that arise. Rather than solving the problem by changing their diet, which would eliminate the need for antibiotics, we are now consuming meat from "cows that are essentially being kept alive by drugs" (baronbeef.com).

So now that we got that out of the way, let's focus on the benefits of grass-fed beef. For me the most important part is that it just plain tastes better. Richer, meatier and more complex in flavor. But there are other reasons as well. "The animal itself thrives because it is getting the food it was designed to eat and it converts that food to muscle and fat that is higher in minerals, vitamins, CLAs (conjugated linoleic acid) and Omega 3 fatty acids, and lower in cholesterol and fat" (baronbeef.com). Even though grass-fed beef isn't injected with antibiotics you have a much lower risk of getting diseases associated with beef such as E-Coli and Mad Cow Disease.

To learn more about this and in general where our food comes from I can't recommend the film Food, Inc. enough. Also, any of Michael Pollen's best-selling books like the Omnivores Dilemma provide a very thorough look into the world behind the food on our plate.

In the meantime, I highly encourage you to take advantage of this great opportunity to purchase and enjoy grass-fed beef. Not only can you eat it in good conscience but you will be thrilled with the wonderful taste that comes from cows that eat a diet they were created for.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. You can read more of her writings at www.notwithoutsalt.com

 

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Juices and Smoothies

photo (2)Do you ever wonder …

1. What is the difference between juices and smoothies?

2. Why are they good for me?

3. Why can’t I just eat the food?

The team of youngandraw.com recently posted a highly educational article on the subject matter. 

So here we go!

1. What is the difference between a juice and a smoothie?

What is a Juice?

A juice is the liquid of the plant, with all of the plants fibre removed.  Juices in our minds, are healing drinks.  We like to refer to them as “vitamin and mineral infusions.”  Juicing removes all of the fibre and some of the protein from the plants you are juicing.  This means that your body does not have to do any digestive work in order to extract the nutrients from your juice, as they are absorbed directly into your blood stream.  You can juice any plant that has juice to extract.  Fruits, vegetables and herbs are the most common juice ingredients.

What is a Smoothie?

A smoothie is a drink composed of blended foods.  This means that the foods have been broken down into liquid form, while still retaining all of their fibre.  Because the fibres are just slightly broken down but not removed, your body will still have to do some digestive work in order to fully break down and digest your smoothie, but not as much as it would have to if you just ate the produce.  Smoothies are a little more versatile in the ingredients that work well within them.  You can do greens, other veggies, fruits, nuts, seeds, superfoods, protein supplements, herbs, spices, really anything that you can dream up you can add to a smoothie!

What are the different health benefits of Juicing vs. Blending?
Why Juice?

Juices are really amazing healing drinks.  Juices are particularly good for people who have damaged digestive systems, who have difficulty digesting vegetables, or are ill in any other way.  This is due to the fact that removing the fibre releases all of the nutrients from those plants, without your body having to do any work.

Juices are great to have when you want to do a cleanse of your body.  This is because your body will not be putting any effort towards digestion, so all that energy can be directed to ridding the body of built up waste and toxins. Juicing allows the body to focus on healing while still providing nutrients to your body that would not be present during a water fast.  Juices are also awesome for supporting the healing of a damaged gut, and a plethora of other health issues depending on the ingredients present.

Why Blend?

Smoothies are awesome for those who need a quick meal on the go and do not have time to sit down and eat something.  They are great for a meal before or after a workout, because smoothies are light enough that they won’t weigh you down but they are substantial enough that you won’t feel hungry again in 15 minutes.  You can also pack them full of ingredients that will help with your recovery after a work out.

Smoothies are also great for those who are coming off of a fast of any kind, as it will help to re-introduce your body to solid foods again in a more gradual way than jumping straight into eating would.  Smoothies will help to cleanse out your colon, because they contains the fibre that will help to “sweep” out your intestinal tract. These fibres will bind to toxins and usher them out of your system. Smoothies are also amazing for those who want to start introducing more raw foods into their diets, but don’t know how.  You can hide a number of less palatable ingredients like dark greens and superfoods under the sweet taste of fruit in a smoothie.

How to make juices & smoothies

How do you juice?

To make juice, you will need a juicer. You can get a Centrifuge juicer, which will have a blade or disk that spins at high speeds, grating your fruits and veggies, and then straining them through a fine sieve in order to extract the juice, or a masticating juicer which uses a slower pressing action to extract your juice.  Juicing greens is really awesome because our bodies do not have the enzymes needed to break down the cell walls found in greens.  This means that by juicing your greens you will gain access to the nutrients locked inside those cells be removing those fibres.  This also applies to other veggies that are often more difficult to digest.

Greens are best juiced through a masticating juicer because the slower extraction process allows for more nutrients to be separated from the fibres in the plant than with a centrifugal juicer.

How Do You Blend?

We recommend that you get a high-speed blender if you are serious about making smoothies a mainstay in your diet.  A slower blender (one with less horsepower) will take longer to blend your smoothie and will not break down the fibres as well as a high-speed blender will.  This will introduce more oxygen into your smoothie, increasing the oxidation rate, which means you get less nutrition from your smoothie.

Blending with a high-speed blender will ensure that you get the least amount of oxidative damage, and the most pleasing and palatable texture.  For the absolute least amount of oxidation, pulse blend your smoothies.

Are there any foods that shouldn’t be juiced or blended?
There are a few plants that do not lend themselves to juicing or blending quite as well as others. Below is a quick list of a few things that are best to avoid when making juice and smoothies.

Foods that are not great for Juice

Too much fruit – It’s best for your body, and your liver in particular, to avoid juicing copious amounts of fruit.  Fruit is best processed in our bodies when it comes with all its natural fibres, otherwise the sugars present are released to quickly into your blood stream, and your liver has to work extra hard to filter them.  It is best to keep your juice fruit free, or limited to small servings of green apple.

Spinach or Chard every day – Spinach and chard are high in oxalates which can cause kidney stone issues in those people who are susceptible.  We recommend that you do spinach and chard only every other day, as opposed to every day, just to be on the safe side.  Aside from these two greens, you should be fine to juice greens every day.

Foods that are not great for Smoothies

Starchy, hard to digest veggies – It’s best to avoid putting really starchy veggies like sweet potato or regular potato, as well as very hard to digest root veggies like beets and carrots in your smoothies.  These ingredients will just be hard for your body to break down, even in blended form.  Stick to the more water rich veggies and leafy greens.

Too many ingredients –  It can be very easy to get carried away, wanting to add an abundance of nutrition into your daily smoothies.  There are lots of super foods, powders, potions, herbs, fruits, veggies and leafy greens out there, but you do not have to put them all in every smoothie that you make!  Keeping your smoothies on the simpler side (2-6 ingredients) will be much better for your digestion.  Otherwise it may do more harm than good.

As you can see, both smoothies and juices have their place and purpose in a raw diet, and in a healing plan.  Neither is better than the other, but rather they just have different applications and different areas where they shine the most.

Source: http://www.youngandraw.com/juices-vs-smoothies-the-difference-health-benefits-between-them/