Category: Newsletters

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Perspectives

I am currently visiting my homeland of Peru. I was born and raised here – from kindergarten to college, Peru was my only home. At age 25, I moved to the United Stated to get my graduate degree and planned on returning to Peru after a few years living abroad. I eventually met Brad, who, three and a half weeks later, became my husband and just like that, I became a first generation immigrant! I never really thought of myself that way until about a month ago, when I was asked to write my “Defining Moment.” Now, I have two homelands, both with room for growth, both full of wonderful people willing to spread goodness and happiness around the world.

At first sight Lima, Peru can be chaotic, loud and cloudy. Lima is a city full of contradictions. It sits in the desert, right next to the ocean. It is the second richest land in natural resources and is still categorized as a developing country. It also happens to be GMO-free.

One of the first things I do every time I come to Peru is visit a farmers market. What used to be an everyday way of life has now become a weekend event, in an effort to remind us of where it all comes from. Foods I grew up eating (and forgot about over time) are the stars of the show. Some I loved, like lucuma, forte avocado and chirimoya, and some I avoided, like the beloved quinoa, amaranth and noni. Today, I cherish them all.

By moving away, I learned to appreciate what I have here. Cooking became comforting – a way of staying closer to home even though I was thousands of miles away. I found that keeping our culinary traditions alive was a way of keeping Peru always in my heart. In my constant search for fresh ingredients, I am reminded that no matter where I am, every civilization begins with agriculture.

Human communities, no matter how sophisticated, cannot ignore the importance of agriculture. To be far from dependable sources of food is to risk malnutrition and starvation. In modern times, in our urban cities, it’s easy to forget this fundamental connection. Insulated by the apparent abundance of food that has come from new technologies for the growing, transportation and storage of food, humanity’s fundamental dependence on agriculture is often overlooked.

All this to say, let’s share with those around us the importance of supporting our local farmers. Locally grown food not only tastes better, it was probably picked within the past day or two. It’s crisp, sweet and loaded with flavor. In addition, local food supports local farm families everywhere. For example, with fewer than one million Americans now claiming farming as their primary occupation, farmers are a vanishing breed. Therefore, local food is about the future. By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, and that future generations will have access to nourishing, flavorful, and abundant food.

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

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#fueledbyklesickfarms

#fueledbyklesickfarms

Last week our family stole a few precious moments from the farm and headed off to Winthrop and Twisp for Father’s day. We wanted to take the kiddos away for a couple of days after school got out and we settled on the North Cascades. A brief excursion filled with rest and play. Of course we enjoyed the town of Winthrop, visiting galleries and shops and the Ice cream parlor!
 
The North Cascades are stunning. Sadly, I have not ventured this direction for several years, usually heading for the coast or the San Jauns, but that will change. A few hours away and you are in the middle of pristine mountains, crags, valleys and wildlife.  We just did the touristy things, like Fall Lake Falls, Pearrygin Lake, Twisp Salmon Ponds, the National Methow fish hatchery and the Smoke Jumpers Base. That Washington Pass Overlook was definitely worth a stop, stunning vistas! A full two days of fun.
 
We have a resident “selfie” taker who, of course, is a teenager. Let’s be honest I can barely answer the phone let alone take a selfie J. I do try, but when we are out and she is with us, I wisely defer to her abilities. So in front of Falls Lake Falls, it dawned on me. We are just like other families, who are out and about and why not have some fun with summer.
 
And Voila! Our new Summer campaign was born #fueledbyklesickfarms and #optoutside. Our customers are adventurous “outdoorsy” folks who love life and love good food.
What are the details? It is simple, while you are hanging from a rock or kayaking on the sound or watching/playing soccer or baseball anything outdoors, snap a photo and use both #fueledbyklesickfarms and #optoutside in your Facebook, Twitter, or Instagram post and we will find it and send you Free Berries with your next delivery.*
 
And for everyone who uses the above two #tags in their outdoor photo, we will enter your name to win A Month of Free Produce. So start uploading those photos and share your summer fun!
 
Farmer Tristan

*Must be current Klesick Farms customer. Berries are: 1 pkg. free blueberries, while supplies last, if n/a, other berries may be substituted. Offer runs now – July 31, 2016. Limit one entry, and one delivery of berries, per customer, per week. A month of free produce value of $112.

 

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Garlic Scapes!

Know Your Produce: Garlic scapes

Garlic scapes are the beginning of what would be the garlic plant’s flower; if they’re left on the garlic plant, less energy goes towards developing the head of garlic underground. So, by harvesting these scapes, you cooks get an early taste of the garlic to come down the road, and the bulbs can keep developing.

You can use scapes just like you would garlic; their flavor is milder, so you get the nice garlic taste without some of the bite. Use them on top of pizza, in pasta, and as a replacement for garlic in most other recipes.

Store: Store garlic scapes in a plastic bag in the crisper section of your refrigerator. Store away from your fruit, because garlic is generous with its fragrance, and you may not appreciate biting into a peach and tasting…garlic. Garlic scapes will keep up to two weeks if kept in an airtight container. They freeze well, too–blanched or not–but they tend to lose some of the garlicky heat during storage. You can remove the stalk tip above the pod before using; some people use the whole scape, but the pod and tip are more fibrous than the tender stalk.

Prep: Wash under cool water when ready to use. Whether you’re sautéing, pureeing, or dicing them, garlic scapes are a great addition to many different meals. Great in multiple forms, this ingredient gives many recipes an extra dash of flavor that will compliment a variety of summer dishes like mashed potatoes, stir fry, omelets, pesto, or pasta.

Use: Garlic scapes can be used almost anywhere garlic is; however, keep in mind it is milder in flavor, so you can use more of it per recipe. Scapes tend to get tough and/or lose flavor if overcooked, so start simple. To learn how much cooking is enough and how much is too much, cut scapes to desired lengths and sauté in a little olive oil over medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and tasty.

Here’s a recipe for garlic scapes in vegetable stir-fry. Here’s a recipe for oven-roasted corn on the cob with garlic scape butter. 

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Wow!

One would think that after almost two decades of farming I would have this farming game figured out! I do have the basics mostly down, but every year, around Father’s Day, I am overwhelmed. Overwhelmed with what? Thanks for asking. WORK! All of the sudden, everything needs to be harvested: lettuce, spinach, peas. Everything needs to be weeded: lettuce, spinach, peas, beets, tomatoes, beans, squash, cucumbers, strawberries. And more needs to be planted: lettuce, spinach, cucumbers, squash, beets, kohlrabi, corn, etc. I know it is coming, but it always catches me off guard, like a sneaker wave at the beach – all of the sudden you’re wet.

A lot of this has to do with timing and trying to figure out the changing climate patterns and the changing availability of willing workers. The climate impacts are just unpredictable. Last year at this time we were burning up and this year we have had huge swings in temperatures and a fair amount of rain.

This year I got out early and planted some summer loving, heat loving crops in early May, expecting it to get hot early, but June is looking more like “Junuary.” Although hitting a high of 58 degrees in early June really slows down the crops, it also keeps things from bolting, like spinach and lettuce, and peas from burning up. This is farming though: I do my best, I get the weather I get, I adapt, then I get to harvest what crops liked the weather best.

But the weeds, well, they love all types of weather. On our farm we are a hand-weeding operation, and it is hard to find people excited about rows and rows of vegetables to be weeded, sometimes with a hoe, other times on your hands and sometimes we just throw up our hands and use a tractor and start over. We have managed to stay almost caught up, but you can see the “tide” of weeds rising. This week will be the week to stem that tide!

As always, we work hard to grow the healthiest, tastiest and freshest fruits and vegetables for you and your family. We want to be that bright spot in your week, where on your delivery day a box of good food brightens your day and nourishes your body.

More locally grown good food is on its way.

Cheers to your health!

Tristan

 

Recipe for this week’s box: Asian Cucumber & Carrot Slaw

Serves 2 to 4

Ingredients:

1 cucumber

2 medium carrots, peeled

2 tablespoons rice vinegar

1 tablespoon cider vinegar

1 teaspoon water

1/2 teaspoon sugar

1/2 teaspoon sesame oil (or other oil of choice)

1 tablespoon sesame seeds

1/4 cup chopped cilantro

Directions:

  1. Using a julienne peeler or grater, shred the cucumber and carrots into long strips.
  1. Toss the vegetables in a medium bowl, along with the vinegars, water, sugar, and sesame oil.
  1. Garnish with sesame seeds and cilantro.
  1. Chill until ready to serve. Best served cold.

Recipe adapted from wayfair.com

 

Know Your Produce: Stonefruit 101

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“Stonefruit” refers to members of the genus Prunus, which includes peaches, nectarines, plums, pluots, cherries, and apricots. The season for summer stonefruit is short-lived, and delicious! With the fruit coming and going so quickly, we don’t want you to miss out by having to toss spoiled or improperly ripened fruit. Here’s some info on proper storage in order for you to make the most of these short-season gems.

Care – Store unwashed fruit at room temperature until ripe (usually only 1-2 days), then place in sealed container in the fridge.

Ripeness – Gently press around stem and when flesh gives slightly to pressure fruit is ripe. Stonefruit ripens from the inside to the outside, so if fruit is soft all over it is more likely overripe.

Tips for Preventing Spoilage – Stonefruit’s biggest enemy while ripening is moisture coupled with lack of airflow. Set ripening stonefruit on a cloth or paper-covered countertop or in a place where it gets plenty of airflow. Try setting them stem side down to ripen. This lessens the chance of then rolling and bruising. Once your stonefruit is ripe, it deteriorates very quickly. Within a day of being fully ripe, if left out of refrigeration, you can have overripe/spoiled fruit and some very attracted fruit flies. Check daily and place in refrigerator as soon as you notice the stem area has begun to soften. Take special care when handling your stonefruit – never squeeze to check for ripeness! Even a small bruise will be cause enough to turn into a rot/bruised spot on your fruit as it is still ripening.

Use – Once fruit is ripe, and you’ve placed in the refrigerator, plan to use within a day or two (this gives you a total keeping time of about 4-5 days). Stonefruit is refreshing as a healthy breakfast paired with yogurt or hot/cold cereal, as a topping to a green salad, and as an ingredient in fruit salads. For grilling, or for topping green salads: use slightly less ripe fruit, it will hold up better without breaking apart/juicing. All Stonefruit bakes up fabulously into crisps, pies, and sauces!

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The Recipe Box Gets A Makeover!

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For darn near 20 years Klesick Farms has been helping folks just like you eat better and feel better. I remember when organic was just an idea where the proponents were those who most likely did not use deodorant or shave. Well, fast forward 30 years and we now find that organics is big business. You can find organic food at Walmart and Marshall’s, as well as farmer’s markets and home delivery companies. One thing is clear, consumers want organic food and the business community has made it as easy as possible to find, purchase and eat organically.

We started a home delivery company so we could get our produce directly to consumers and help busy families eat better. But we have come a long way since those early days. Our first boxes of good food were named Small, Medium and Large. Today these boxes are known as Small, Family and Harvest. We also have an Essentials line with four boxes. Then we have the Recipe, Fruit, Vegetable, Northwest, Juice Cleanse and Juicer’s Assortment, and even the option for you to create your own box. With all of this, and the ability to order organic groceries, grass-fed meats, wild salmon or coffee for delivery right to your doorstep, we have made eating healthy as easy as pie (or quiche).

And now we are expanding our Recipe Box category! The Recipe Box option gives our customers the convenience of ordering a box that contains all the main ingredients necessary to prepare a healthy main course for about four people. Starting this week, customers can now select between 20 of our favorite Recipe Box recipes. There are breakfast recipe boxes and dinner recipe boxes, and vegetarian and non-vegetarian boxes. And more importantly, you can order whichever recipe your family loves or multiple recipe boxes. You can even order a recipe box in addition to your regular order of a Family or Small Box. And just because we can, we will be adding recipes and seasonality to the category to spice it up! Check out our new recipe assortment here.

Yes, a lot has changed since I started farming and delivering our produce, but one thing hasn’t – our commitment to your health, the environment and customer service! 

Bon appétit

Farmer Tristan

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Pollinators

It takes a community to raise anything, accomplish anything. Earlier this week I was walking by this beautiful rhododendron and was compelled to stop. I walk by this plant every day, multiple times on my way to the front door. But this morning, at 5:30, the plant was all a buzz, literally buzzing with the humble bumble bee—what a wonderful symphony! All these beautiful insects were freely about their work, in and out of one flower and then off to the next one, hundreds of them sharing the flowers with each other. It is beautiful.

We have lots of these workers everywhere. Our farm is a safe haven for them and for many more less common critters, all equally important, filling their space on our farm and in our community.

The rhododendron is beautiful and fragrant, but it really doesn’t have any economic value for the farm, unless you consider the pollinators. When the pollinators enter into the equation, that rhododendron becomes indispensable!

With all the trouble honey bees are having with the myriad of chemicals farmers are using to grow their crops, I am thankful for the other pollinators. My guess is that the humble bumbles are also impacted, but because they are not colonized like honey bees we do not hear about their losses. But if given space to forage where the farm is “clean” and free of chemicals, the bumble bees, and a host of other insects, thrive.

And as a side note, the farmer gets the apples, pears, plums, and berries pollinated and you get the “fruit” of their work and mine!

Next time you see a humble bumble at work, whisper a “thank you” for all the work they happily do for us!

Farmer Tristan

 

Recipe for this week’s box menu: Grilled Carrots with Lemon and Dill

Serves 2-4

Ingredients:

1 bunch carrots, scrubbed and patted dry

2 teaspoons avocado oil or other high-heat oil

1/2 teaspoon salt, divided

1 tablespoon dill, minced

1 tablespoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

Instructions:

1. Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. (If you are using an outdoor grill, see note below.) In a bowl, toss with the oil and 1/4 teaspoon salt.

2. Preheat grill pan or grill over medium-high heat. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.

3. Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.

Recipe Notes:

If you’re using an outdoor grill, you may want to grill the carrots whole, so they don’t fall through the grates. After grilling, let them sit until cool enough to handle, cut them into pieces and proceed with the recipe.

Try using other acid and herb or spice combinations. A few ideas: lime juice & cilantro, balsamic vinegar & parsley, and orange juice & cumin.

Recipe from thekitchn.com

 

Know Your Produce: Green Onions

Also called scallions, green onions have a mild, sweet flavor; raw or cooked, they can be used in a variety of dishes. Unlike other onions, scallions are very perishable. Refrigerate them in a sealed plastic bag, and use within three days. Before cooking, cut away any wilted parts from the tops, trim the roots from the bulb, and wash thoroughly. Try them as a topping on pizza or cut up and added to soup during the last 5 minutes of cooking.

Nutritional facts: Besides being higher than other onions in folate and potassium, green onions provide a significant amount of beta-carotene (in the green tops).

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Local Solutions

When I have an opportunity to use my talents and resources, I jump on it! At Klesick Farms we are in the good food business – we grow, source and deliver good food to our local neighbors in Island, Skagit, Snohomish and King Counties. And each of these counties have hunger issues and together we are a part of the solution.

Our part of the solution has been to deliver local food to the food banks through our Neighbor Helping Neighbor (NHN) program. Year-to- date, through your partnership, Klesick Farms has sent over 384 of our $28 boxes of good food to local food banks.

I am now adding a new partner to our NHN giving program – The Everett Recovery Café. While technically not a food bank, they are also serving a group of our local neighbors. The Everett Recovery Café “is a community of healing, purpose, and hope. This safe haven from the streets provides an ongoing base of support for men and women who have suffered trauma, homelessness, addiction and/or mental health challenges. As these men and women contribute to the café community and develop relationships with peers and staff, they establish stability in housing, mental and physical health, relationships, education and employment.”

If you would like to help us extend a helping hand to the Everett Recovery Café or to the 8 other food banks (Everett, Oak Harbor, Anacortes, Edmonds, Lake Stevens, Marysville, Monroe, Arlington) you can schedule regular donation and we will do the rest. Your regular $28 partnership accomplishes a lot:

  1. Our less fortunate neighbors, who avail themselves of the food bank system, receive high quality fruits and vegetables, instead of the culled, lesser quality produce.
  2. The farmers we work with get to grow and sell more from their farms to help feed local families. This is a big deal. Our NHN food bank boxes have an average of 10 different items in them. For an example, year-to-date, with your purchases, we have sent over 10 extra cases of apples, 16 extra cases of lettuce, etc. Those are real numbers to a farmer and real food to local family!
  3. Klesick Farms matches every 4th box that is donated by you.
  4. We send a year end tax statement for you to deduct your donation.
  5. But most important, your gift of one of our NHN boxes is a gift of compassion and care to local folks who are our neighbors in need.

Our NHN program is one reason why we use the tag line a box of good!

Farmer Tristan

Learn more about the Everett Recovery Café here.

Know Your Produce: Baby Bok Choy

Bok Choy, a member of the cabbage family, has been cultivated by the Chinese for over 5,000 years. Besides China, it is also grown in California and Canada.

Bok choy is high in nutrition, containing several minerals, including potassium, calcium, phosphorus, and magnesium, and vitamins A, C, K, and a wide spectrum of B-complex vitamins.

Do not wash bok choy until you are ready to use it. Unwashed, it will keep in the refrigerator for up to six days.

Besides being used in stir fries, bok choy can also be added to soups for a delicate flavor, pickled for a refreshing appetizer, grilled or sautéed as a delicious accompaniment.

 

Recipe: Cornbread Panzanella Salad

Ingredients:

8 oz. cornbread, cut into cubes (about 2 cups)

1/2 cup halved cherry tomatoes

1/2 cup cubed fontina cheese (can substitute gouda)

1/2 cup cubed cucumber

1/4 cup chopped fresh basil leaves

1/3 cup extra-virgin olive oil

1 lemon, zested and juiced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

  • Combine all the ingredients in a large bowl.
  • Toss gently to combine.
  • Place in a serving bowl and serve.

Recipe from foodnetwork.com courtesy of Giada De Laurentiis

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A Time To Plant

I was talking to a group of second graders the other day about farming. I found that they ask some amazingly insightful questions; an insight, I think, that comes from their simplicity. A few were already well on their way to a life of healthy eating.

But as we talked back and forth, I wanted to impress upon them that eating good food starts with the soil and ends with a choice. Choosing an apple or carrot (the most popular vegetable) will help them grow up smart, healthier and strong. I explained to them that healthy plants don’t get sick, and the healthier we are, the less sick we get. It was a delightful 30 minutes with young ones eager to learn.

I too have a choice. I choose to farm without chemicals and work with nature to raise food in a watershed, in a local community, on a family run farm.

Thank you for the choice you also are making. You have chosen to support a farm that raises food without chemicals, in your watershed, in your local community, run by a family on a farm. That choice will make all the difference in the world for your health, your family’s health and your community’s health.

That is why planting the first crops of spring are so special for me, because I get to raise food for local folks – who get it!

Last week we took advantage of the nice weather and got a goodly amount of healthy lettuce and peas planted! It feels so good to get some crops in the ground.

Hang on, the local season starts with planting and ends with good food on your plate!

Tristan

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It is so Simple

At Klesick Farms we say, “Healthy eating made simple.” We also say, “Eat Better, Feel Better.” Sadly, most Americans are eating out of a plastic bag, a can or a box (ouch!). A lot of the food budget goes to packaged food, fast food or packaged fast food, and as a result our national health is getting worse.

Ironically, the antidote is to not eat “their” food. What is “their” food? The stuff in the middle of the grocery store—high carb, high sugar and low fat. Just try walking through the grocery store and try to buy a snack without sugar in it!

When a family makes an intentional choice to not eat packaged food, nutritional benefits go up. They go up because the family will be eating something to replace those carbohydrate-heavy foods with vegetables, fruits, nuts, seeds and proteins. (The proteins can be vegetarian or meat-based—based upon your choice.)

Close your eyes and just imagine the calm around all the schoolyards of our communities if PROCESSED SUGAR was not on the menu for breakfast, lunch, dinner and a bedtime snack. Shoot, just imagine the calm around the house!

Last week, I actually brought in an old fashioned sugar bowl filled with sugar for a talk I was giving. I also brought in the makings for an old fashioned lunch – a peanut butter and jelly sandwich and a low fat single serving chocolate milk. Do you know how much sugar is in this good old fashioned lunch? Remembering that 4 grams = 1 teaspoon, and assuming the body processes carbohydrates into glucose (sugar), here’s what I found:  2 slices of wheat bread = 28 grams; 2 tablespoons peanut butter = 15 grams; 2 tablespoons strawberry jam = 20 grams; 8 oz. low fat chocolate milk = 24 grams; total carbs (sugar) = 87 grams divided by 4 grams (1 teaspoon) = 21.75 teaspoons of SUGAR!

We would be better off putting the sugar bowl back on the table and adding our own sugar to our plain, unsweetened food.

There is no way that we could pour that much sugar on our cereals, sandwiches or in our coffee!

I think the sugar bowl in America has moved from the table to our waistline!

The good news is that the waistline can “trend” the other direction if we eat more vegetables, fruits and non-packaged foods. In fact, if we committed to eating the recommended 6-9 teaspoons of sugar a day (yes, a day!), we would see dramatic health changes in ourselves and other Americans!

But eating healthy is a spiritual decision. It takes will power and determination to eat differently. As far as I can tell, eating more vegetables, fruits and non-packaged foods looks like a good strategy to be healthier. If we are healthier, we are more than likely happier!

 

Providing good food for you and your family,

Tristan

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Peas and Pears

As I spend more and more time in the field, I love that the farm is coming alive. Spring is like a magnet – it draws me from a deep restful slumber to a “Yes, I am ready for spring” experience. These daily spring walks invigorate my soul. I know what is about to happen. It has been the cycle of my life for the last 18 years, yet it is always fresh, always new, and always CRAZY!

If we are going to maintain or increase our health, what we eat will be important. And, let’s face it, we are going to eat. Why not eat the good stuff? I am a huge proponent of, “If we eat better, we will feel better.”

As spring marches forward, so does the bounty of the local harvest! Every day, as I wander through my fields, taking mental notes, noticing the garlic, fruit buds, dandelion blossoms, honey bees and other insects, the signs are clear. Soon I will be orchestrating a beautiful symphony of local, organic, and nutrient-rich food.

Bon Appétit

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Tristan Klesick