Category: Newsletters

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Bald and Beautiful

The other day I was at a middle school soccer game and one of the players had obviously been through cancer treatment recently. She was thin as a rail and bald, but she was out there and she was competing–with not an ounce of backing down. She was a fighter – a cancer fighter. I could tell that our team was unsure how to play/engage that young lady on the field. I told my daughter that if she is on the field, she wants to play and, her parents, her doctors and coaches have given her the green light. Admire her for getting out on the field and show her respect by letting her compete, but now is not the time for charity or kid gloves.

Some of you might be thinking, “Hang on. She has had a huge battle with cancer and, and, and, ….” My daughter got to guard her a fair amount during that game. After a few minutes into the game, it was plain to see that this beautiful, bald cancer fighter wanted to play and didn’t want to be treated any differently than any other player.

Cancer fighters are tough people, but you know who else are tough people? The families, her friends, the care givers, the doctors and nurses. Cancer wreaks havoc on families and it takes a coordinated team effort to support the cancer fighter.

As a farmer, it brings me no greater joy than to come alongside a cancer fighter to grow and deliver to them organically grown fruits and vegetables. If you are battling Cancer, please let us know. We would consider it an honor to pray for you and put a Health Discount on your account. I also want to say that everyone on the Klesick team believes in you, believes that you are precious in the sight of God and that you are fearfully and wonderfully made to do good things both today and in the future. Keep fighting.

Here is the Klesick Farms Cancer Fighting Plan:

1. We believe in prayer. If you would like us to pray specifically for you or someone you know who is fighting Cancer (or anything else) email [email protected]. He organizes our prayer time and customer interactions. All of us care, but Mike is gifted when it comes to caring. Or, you can use this link to submit a prayer request or share your story.

2. Everything we sell is a part of the solution. We don’t carry GMO products and 95% of what we provide is fruits and vegetables. Some customers have joined together to fund a Cancer Fighter’s account, so that they don’t have to shop or think about it. Home delivery is great way to come along side and add tangible help. Call us to set up an account for a friend, co-worker or family member. 360-652-4663

3. Lastly, we have a discount program for families fighting cancer or heart disease. If you are in the fight of your life, let us know so we can add the health discount to your account. If you would like to donate towards this, we will make sure your donation gets applied to a family fighting Cancer. We are here to help and be a part of the solution.

 

 

Tristan

Farmer/Health Advocate

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Breast Cancer Awareness Month

The Month of October is dedicated to Breast Cancer Awareness. In doing research for this article I came across this article from Everyday Health. Cancer is complicated and if you or a someone you know is battling cancer, any type of cancer, you are in a fight. I have copied and pasted the opening paragraph from the article below.

A cancer diagnosis can often be directly linked to your family medical history, your lifestyle choices, and your environment. You can’t control your family medical history, and only some aspects of your environment are up to you. But lifestyle choices like diet, weight, activity level, and smoking are yours to manage.

“Preventive measures are so heavily underutilized by people. And yet they work. Everything in moderation really works”, says Richard R. Barakat, MD, chief of the gynecology service at Memorial Sloan-Kettering Cancer Center in New York City. (Emphasis mine)

Diseases like Cancer are heart-wrenching and emotionally, physically and financially devastating. I hate what it does to individuals and families. I know that hate is a strong word, but what Cancer does to an individual and their family is devastating.

At Klesick farms, we have a plan to come along side and help. Our Klesick Farms Cancer fighting plan is:

1.We believe in prayer. If you would like us to pray specifically for you or someone you know who is fighting Cancer (or anything else) Email [email protected]. He organizes our prayer time and customer interactions. All of us care, but Mike is gifted when it comes to caring. Or you can use this link to submit a prayer request or share your story.

2. Everything we sell is a part of the solution. We don’t carry GMO products and 95% of what we provide is fruits and vegetables. Some customers have joined together to fund a Cancer Fighter’s account, so that they don’t have to shop or think about it. Home delivery is great way to come along side and add tangible help. Call us to set up an account for a friend, co-worker or family member. 360-652-4663

3. Lastly, we have discount program for families fighting cancer or heart disease. If you are in the fight of your life, let us know so we can add the health discount to your account. If you would like to donate towards this, we will make sure your donation gets applied to a family fighting Cancer. We are here to help and be a part of the solution.

 

 

Tristan

Farmer/Health Advocate

 

 

Support Healing Through Nutrition

$5 from each purchase goes to our Healing though Nutrition program.

For Breast Cancer Awareness Month (October) we are offering Fruit Baskets with Pink Ribbons for $30 delivered to you or directly to the person you want to bless.

 Click Here to add a Basket

 

 

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Potatoes and Leeks

Nothing shouts Fall louder than these two winter staples. They just go together and this week we are featuring them in a recipe that consistently ranks as one of the all-time favorite Klesick Farm recipes – Potato Leek Soup. Soups are efficient, nutritious, and can make a great multi day family meal option. The great thing about soups is that you can jazz them up from day to day by adding a protein or more or different vegetables. Greens like Kale and Chard or Spinach can be easily added, too.

As Fall has officially started, many of us farmers are just like you, wishing for a few more days of warmth to put the finishing touches on our crops. These cool nights and warm days send a signal to the plants to switch gears and focus on ripening their fruit. And alas at the same time, production drops off on tomatoes, zukes, cukes and beans. In some ways it is a welcome change and other ways you are back to wishing for a few more days of that fleeting heat.

I think it is about right, the weather, the crops, and the fall season. A good chunk of the farm has been tucked in for the winter with cover crops, which desperately needed the moisture we have received recently to germinate. Cover crops are aptly named, because their primary purpose is to cover the soil and protect it from the winter storms that can cause soil compaction, soil erosion and nutrient leaching. That is an important function on any farm and the benefits definitely outweigh the costs.

For a cover crop to be successful it has to get established and be at least a few inches tall going into the winter. This is why we try and get them planted in early September (check) and then get some water (check) and then some more nice weather (Jury is still out, but hopeful). Cover crops begin to pay for themselves, because as the crop starts to grow it uses any extra/unused nutrients to grow pulling them out of the soil and storing them in the plant. By doing this the plant is essentially acting as a living storage system and keeping the nutrients on the farm and not being leached away with floods or rain.

You might ask why is this so important, the simple answer is because we don’t want another Dead Zone like the one in the Gulf of Mexico that has been caused by the leaching of excess fertilizers/nutrients from agriculture soils. Cover crops wouldn’t have completely prevented the Dead zone, but it sure would have helped to not create the problem.

Cover crops are important and organic farmers have really embraced the use of them.

 

Tristan,
Farmer/Health Advocate

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Cukes and More Cukes

This has been the best year for cucumbers and tomatoes. They just keep coming. Ironically, they also take a while to get established, but when they do – oh boy! This season I planted an early crop of cukes in the greenhouse and then direct seeded a crop outside in early June and with another planting in mid-July. The greenhouse cukes are done, the June cukes are slowing down and the July cukes are hitting their stride.

Look for Klesick Farms cucumbers till the first hard frost. We absolutely love the flavor of the Silver Slicers. Those yellowish white cucumbers have great flavor and provide a nice break from the traditional green slicers that come most of the year.

However, we also plant the classic green slicing cucumber “Marketmore”. Whenever Marketmore’s are brought up in grower circles, you should hear the poetic waxing, “Those are beautiful.” or “The disease resistance is incredible.” or “They just keep producing!” or “They taste great!”. Jeesh, all this gushing about a cucumber! It is well deserved.

And when you plant a Marketmore or Silver Slicer in organic soils it tastes even better, but, really every crop tastes better when it is grown organically. The healthier soil combined with ample water and sunshine is a recipe for a bumper crop bursting with nutrition and flavor!

Fennel
This week I am switching gears in the “boxes of good”. Our friends at Highwater farms have some excellent Fennel and I have a good quantity of beets, so we are pairing the two together and offering a roasted fennel beet salad for the recipe. Fennel isn’t on the dinner plate often, but every so often I like to stretch a few taste buds.

You can follow the recipe here or google how to use Fennel, or you can do what I do. I grab every root vegetable that has been hanging around waiting to be eaten (think: carrots, sweet potatoes, beets, potatoes, garlic, onions, and fennel), chop them up into 1″ chunks, coat them with olive oil, sea salt and a little pepper, toss them into a pan and roast them all at 425 degrees for about 40 minutes. YUM! The tricky thing about eating good vegetables is that you have to eat them to get the nutrition. I know the produce is beautiful and you just can’t bring yourselves to cook them, it’s okay, but their beauty really shines when you eat them.

 

Tristan

Farmer/Health Advocate

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Back to School!

I have this tension that revolves around the school calendar. Every Spring I need help with planting and weeding and the kids are still in school. Then, every Fall I need help with harvesting and the kids are back in school, though I do appreciate the return to a normal schedule that comes with this time of year. But, unlike the Spring where the work is more tractor and less harvesting, the Fall is more harvesting. What typically gets planted as tiny seeds in the Spring will be harvested by the ton – think pumpkins, winter squash, potatoes, beets. So, if I could choose the ideal school calendar, it would be: out in mid-May, back in July, out in September and back in mid-October. That would accommodate a vegetable farmers schedule nicely!

But that is not the School calendar and I am not going to attempt to change it either. Farmers represent 1% of the population and an even smaller percentage of the 1% are vegetable/fruit farmers. Of those who are smaller vegetable/fruit farmers an even smaller percentage of those actually hire school/college kids to work on their farms. Which makes me a really small percentage of the farming population and an even smaller percentage of the overall population. Suffice it to say, it would be a better use of my time to work on solving the Salmon/habitat/farming issues that affect local food production in the Puget sound area than to try and change the school calendar!

Which is precisely where I have been investing my time for the last few years as a Co-Chair of the Snohomish Sustainable Land Strategy. In addition to parenting, running a home delivery company and a 40-acre vegetable/fruit and grass-fed beef farm, I also donate about 10-15 hours a week on environmental issues. So, when Fall rolls around and the farm begins to slow down, I also get to a little more sanity in my world. One reason is that the kids are going back to school, but mostly it is because my farm is requiring less of my time. Yes, it is a crazy life, especially during farming season! But each of us has a crazy element to our lives and managing the “crazy” goes with the territory.

Even though farmers are a very small part of the population, I hope is goes without saying that we need more local vegetable and fruit farms, not less; and those local farms need more places to sell, not less. Which brings it back to you. Because you choose to buy from a local farm, who also buys from other local farms, you get super fresh food, while supporting a different food system, a smaller more intimate food system.

 

With your help we are changing the food system one nutritious bite at a time.

 

Tristan

Farmer, Health Advocate

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My Cooking Identity Crisis

Interesting title, huh? Well, bear with me. Most of you know me as Peruvian Chick from Instagram or Facebook, the Peruvian Gal that loves to cook, post recipes, loves traveling and cherishes time with friends, family and dogs. What many of you don’t know is that as much as I love cooking, I love business. I first earned an engineering degree before I went on to earn a master’s degree in international business management. I currently run a successful business consulting and branding agency which I co-founded over 12 years ago and guess what? I LOVE cooking just as much!

When my parents discovered this new passion of mine was taking such a pivotal role in my life, the occasional “Oh my, all that money invested in education and all you want to do is cook?” would find its way into conversations. But then they tasted my food, started sharing my recipes and then told their friends that I was famous on “The Facebook.”

If we’re honest, the world at large still tends to be judgmental about women who don’t cook. But society can also be judgmental about women who do cook. Have you ever heard someone commenting on a Facebook or Instagram post: “Who has time for that?” or “I wish I had time to cook, I work.”

These types of comments took me to the unconscious (and unreal) conclusion that these two passions were mutually exclusive. For the past few years I have been living a double-life being a self-proclaimed Business Consultant by day and Peruvian Chef by night. Depending on the crowd, I would either wear my chef’s hat or my consultant hat. At times, I was embarrassed to admit I loved to cook out of fear it would make me look weak in the business world. Other times I was embarrassed to admit that I am an excellent business strategist out of fear people would not find me relatable anymore. Let’s face it, that was not only silly, it was arrogant of me.

I’ve come to believe that business, as an investigative science, as a practical discipline and as a creative art, shares many characteristics with the culinary world. Cooking is my love language and keeps me connected to my roots. It gives me satisfaction to know where my food comes from and is my form of meditation. On the other hand, business fulfills my insatiable need for research and learning. I love doing a deep dive into a business, begin the problem-solving process and then create the strategies that lead to growth. Both cooking and business feed my creative soul. Getting seasonal fresh produce excites me as much as presenting a new marketing strategy for a client. Have you ever tried to make a meal for 12 stretch into a meal for 30? You do the math. It’s about getting the right ingredients, at the right temperature, at the right time. It’s an analogy with many parts, and it has consequences.

Ultimately, cooking or not-cooking is a choice for both men and women. There’s no right or wrong and I am not here to judge. If for any reason, (out of fear that others will think you are bragging you have hesitated to post a homemade meal you made from scratch after a hard day of work, or a full day of home-schooling and watching the kids; believe me, you are not. You are just living your truth and that is your business!

 

With love and gratitude,

 

Sara Balcazar-Greene

(a.k.a. Peruvian Chick)

peruvianchick.com

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P.S. As I write this article my thoughts and prayers go to those affected by Hurricane Harvey.

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The Days Are Getting Shorter

This is the season where I just run out of gas, figuratively and sometimes literally. The one thing you never want to run out of is DIESEL. Nope. Never run a tractor out of DIESEL. Gas yes; Diesel no. But sometimes, I personally just run out of gas. I have been at this farming season for 7 months so far and there are a few more to go.

And this farm season has been hard. Wet early and well into June. Then DRY! The weather pattern has stressed some of the crops and blessed others. Great year for cucumbers and tomatoes; lettuces and spinach, marginal at best. Blackberries and raspberries were happy, as were the birds that descended on them like locusts. Farm years like this one require so much mental energy.

Twenty years ago, I made a choice to not farm with chemicals, to focus on soil health, biology and habitat. Which means that I have to work with nature. When the weather is too wet or too dry, the crops can get bug and disease pressures. But, if you are going to choose to not farm with chemicals/poisons, you are going to have “those” years that remind you how fragile the farming and the food system is.

But this is the time of year when local farmers have lots of fresh fruits and vegetables. We will be into peppers, tomatoes and cucumbers till the first frost and soon we will be harvesting our pears and plums. Potatoes and winter squash will be coming after that. And then we will start to put the farm to bed with cover crops of wheat, rye, oats and vetch to protect our soils and feed the biology.

As the days get shorter and Summer marches towards Fall, so does my outside work and I am grateful for that. Yes, life is returning to normal and I can get back on a schedule. Anybody else feel like you can’t wait for school to get out and you can’t wait for it to start? I know as a farmer, summer is just crazy. Your life is ordered around the day length and chores, but when school starts, life takes on a different rhythm.

It is a more peaceful rhythm like the “Resolve” at the end of a great symphony. Still very intricate, but as the seasons change from Spring to Summer to Fall, this farmer senses it is time to begin to hush the horns, percussions and, eventually, the winds and let the farm I partner with rest, rejuvenate and get ready for next season.

 

Tristan

Farmer, Health Advocate

 

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Hand in Hand

Being a first-generation family farm has been an amazing journey. For nearly 20 years, Joelle and I have been supplying, growing, and delivering our produce and produce from other farms. As we near Fall and the Fall harvest, I am reminded that what was a little seed a few months ago is ready for harvest now. Time flies by.

For Joelle and I, our farm has transitioned from being the young farming family to being a multigenerational farm family. Time has flown by. With each season there are so many rewards and riches to be had, but some of the most precious are the excitement and wonder of children.

Our youngest, Joanna (7), still excitedly reminds us to look at the sunset every night. She hasn’t quite figured out how to remind us to look at the sunrise, though. ? Sunsets and sunrises are spectacular, but seeing another grandson or granddaughter join the family – that is life changing.

Joelle and I are both parenting and grand parenting. The older children have gotten married and are having children and our little Joanna is now an Auntie 4 times over with one more coming in November.

A few weeks ago, we welcomed Nathan Lee Klesick to the world. I haven’t got him on the tractor yet, but it will happen sooner than I can say scalafragilisticespcalldocius. Because, well, time flies by. And before I know it that little guy will be under foot harvesting strawberries alongside his grandparents, just like his older brothers and cousins, and just like their parents did.

Seeing your third generation is a gift. Having them grow up near the farm, spend time on the farm, and experience the farm, that is priceless. Right now, those little ones are more likely to get a taste of the dirt on our farm, but that taste could very well lead to a future taste for farming.

For me, I am going to work a little slower and take a little more time to get the chores done, because I will have the third generation trying to keep pace with grandpa’s footsteps. To hear “Grandpa, Grandpa” and turn around and see a little one toddling as fast as those little legs can go is all the motivation I need to slow down, bend down, and swoop them up!

Maybe it is just me, but I think that locally grown food tastes better, because a local family on a local farm is growing it and quite possibly, as it is with our farm, another generation of future farmers, too.

 

Teaching another generation to farm,

 

Tristan

Farmer, Health Advocate

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Rain – It’s Overrated

Water. Who needs water?

We just passed a record without rain for the Seattle area that has stood since 1951. YES, 1951! My parents were wee lads and lasses back then. I wonder if global warming was the talk of the day. They were probably more concerned with the Russians coming through Canada or maybe it was how North Korea with the help of China and Russia invaded South Korea?

One could conclude that not much has changed since 1951. What are we talking about in today’s local and world events? How dry it is, North Korea, China, and Russia. Hmm, I guess I don’t have to worry about wondering what my grandparents were thinking about in the 50’s anymore. I am reliving it.

 

Oh, and of course the Modern Supermarket got a solid stronghold on the American marketplace. And our cheap food model has been exported all over the world to the detriment of local communities everywhere. What about today? We see a mini renaissance of local food outlets. Victory gardens and eating locally were still widely in use in the 50’s and lots of small farms dotted the landscape. But once again, we see the big getting bigger with Amazon buying Whole Foods and the PCC’s building another new store every year or another local farmer selling out and a larger farmer taking over.

 

But we are not seeing the local farm community keep pace; it is as if the American populace has chosen industrial food all over again, only this time it is even more convenient – you don’t even have to leave your home to get what you want!

 

In 1997, when we started a home delivery company based on a local farm and farm-direct model, quality and convenience was our niche. Back then, we knew that if we were going to make it as first-generation farmers, we needed to serve local families and that’s what we did. We chose to serve one family at a time, to provide the freshest ingredients at competitive prices. We built our farming methods around variety and quality and our business model around customer service.

 

These are the things that Joelle and I wanted for our diet – variety and quality – as well as actually being appreciated for being a customer. We extend these basic tenets to you, our customers, every day, in every interaction, whether it is through email, Facebook, Messenger, Instagram, or a phone call or when you get a box of good delivered.

 

The only reason that Klesick Farms is even a farm today is because a local family said we want the freshest, best quality, farm-direct fruits and vegetables. There was no other way for us to be able to farm unless a family like yours said “Yes” to a local farm and our delivery service.

And that is a good thing that I hope never changes, because local food only comes from local farmers and organic food only comes from organic farmers. I have the best of both worlds, I am small family farm serving local families in my community, just like it was in the 50’s.

 

May this never change.

 

Tristan

Farmer, Health Advocate

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My Summer Garden

Last time we spoke I boldly proclaimed that this year I would finally give my little garden the attention it deserves. It has served us well in years past providing yard snacks of sugar snap peas, wild strawberries and raspberries. But this year I wanted to be able to cook a few dinners solely using the harvest from the garden.

In spite of me the garden flourished. By April I was giddy with the thought of spending extended periods of time outside again. Evening dinners by the garden seemed an impossible act when as the rains persisted. I started seeds on the ledge above our sink and watched their steady progress. For hours, I dug deep into the dirt extending the garden’s borders making room for squash, peppers, tomatoes, beans, zucchini, potatoes, lettuce, carrots, radish, and cucumbers. Hopes were high.

And then reality hit. Summer with three kids, camping trips, beach picnics, book writing and opening a retail/studio in Seattle leaves little time for pulling weeds. And yet the garden gives and rewards my efforts – no matter how lacking they may be.

Last week, after a quick jaunt to the islands, I came home to an empty fridge and a deep desire to order take out. I wandered into the garden to turn on the sprinkler but immediately found myself pulling weeds and making plans for dinner. There was a zucchini – a rare one not yet enjoyed by our squirrely garden guests, tender skinned potatoes, ruffled butter lettuce, green beans and plenty of fragrant herbs.

The potatoes I boiled in a vinegar brine then roasted until crisp on the outside and buttery inside. With the zucchini, I cut it into thick coins then fried in a bit of olive and finished with sumac – a brilliant red spice that tastes as if it’s laced with lemon – and mint. The greens were lightly dressed with a lemon yogurt dressing immersed with herbs. And the green beans, well, the kids ate those raw as a snack while they waited for their garden dinner.

Perhaps next year is the year I really dig deep into gardening and I can live out my dreams of weedless rows and towering teepees of greens beans. In the meantime, I’m thankful for tangled stems that produce tomatoes sweet and bursting with flavor, and jungle-like web of green beans that bring smiles to my kid’s faces, and potatoes springing from the dirt in which I proudly hold them high in the air and proclaim to my husband, I grew that! Really, the earth does the work and for that I am so grateful.

 

Ashley

 

Get Ashley’s recipe for this week’s box menu, here.

 

Ashley Ashley Rodriguez is a NW Mom, Chef, Food Blogger at notwithoutsalt.com and author of Date Night In: More than 120 Recipes to Nourish Your Relationship