Italian Plums, also called plum-prunes (yes, these are what they make dried prunes with) are a late-season stone fruit that appears for just a short time during the month of October. Just sweet enough for eating out-of-hand, these take on a whole new dimension when poached or baked in any way. We will be offering […]
Image from the Maine Food & Lifestyle blog Potatoes should be kept in a cool, dark place with good ventilation. the ideal storage temperature is 45 to 50 degrees F. At these temperature, the potatoes will keep for several weeks. Do not store potatoes in the refrigerator, as a temperature below 40 degrees F. will […]
Clockwise: Photos from janespice, my recipes, Cooks Farm Orchard and smitten kitchen. Don’t you just love fall?! The bounty of local food is being harvested by the bushel. Bright-colored winter squash varieties are being picked and stored in big wooden bins, farmers are picking that last patch of green beans, sweet and crisp from the […]
Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Shiitake mushrooms are an excellent source of selenium and a very good source of iron. They are also a good source of protein, dietary fiber and vitamin C. Tips […]
The Stillaguamish River runs by my house and empties into Port Susan Bay. Our river is much more susceptible to flooding than our neighbor to the north, the Skagit River, and to the south, the Snohomish River. So in a rain event like Saturday, it is not uncommon to see spikes in the river of […]
Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. To […]
d’Anjou Pears STORE: Keep pears at room temperature until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. PREP: Wash pears in cold water and keep them whole, slice them or chop them. USE: d’Anjou pears can be eaten out of hand, mixed […]
A few weeks ago, a person who has been a customer of Klesick Family Farm for a long time wrote, “I didn’t know your website had all this cool stuff!!! You should maybe write it up as one of the main stories in your box news.”Well, we decided to do just that. This newsletter is dedicated […]
DAPPLE DANDY PLUOTS STORE: Your pluots will continue to ripen once off the tree. Turn them upside down and leave them on the counter away from the sun. When ripe, store them unwrapped in the refrigerator for up to three days. PREP: If stored in the refrigerator, remove your pluots before eating and let them […]
The spring and fall farm seasons are similar in many ways, especially with the erratic weather patterns. The big weather difference, however, is that now the days are getting shorter and the soil getting wetter verses in the spring when the day length is increasing and soil is getting warmer. That subtle change, now magnified […]
Berry meet kiwi. Kiwi meet berry. And you have kiwi berries! They are the peel-less, fuzz-less cousin of the more well-known kiwifruit. Brought from Asia to the United States in the 1800s, the kiwi berry packs a big nutritional punch as the most nutrient-dense of all major fruits. One berry has five times the vitamin […]
SPINACH STORE: Store fresh, unwashed spinach loosely packed in a plastic bag in the refrigerator crisper for about five days. PREP: Wash thoroughly by swishing leaves in a bowl full of tepid water and repeat until clean. Dry with paper towels or in a salad spinner. USE: Boil spinach for one minute to bring out […]
I know it’s inevitable. At some point in time every little one gets mobile and life changes, but I was secretly hoping for a few more months of “stationary” play! Officially, she began crawling at 5.5 months. This isn’t our earliest. Her sister, Emily, started crawling at the same time 17 years ago and she […]
