Tag: Newsletter

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Thoughts With Ashley

“So I’m thinking about ordering a pre-cooked turkey.” A friend texted me two days before Thanksgiving. It’s this time of year when the texts from friends and family are less about “how are you doing?” and more closely resemble a conversation with the Butterball helpline. I love it. I consider it an absolute pleasure to be able to speak for hours about all butter crusts, to par-bake or not to par-bake and brining – wet, dry, is it really needed (yes, salt and pepper the day before)? My ease and joy in the kitchen is a gift and one that I absolutely am delighted to share.

“Should I order a pre-cooked turkey? Should I be scared about cooking a turkey?” My friend continued. Even through my iPhone screen I could feel the tension. He was kicking himself for not thinking about all of this sooner and feeling overwhelmed by the weight of the turkey cooking task. “First of all roasting a turkey is not hard.” I started “but don’t let the turkey cooking overshadow the point of the holiday. If a pre-cooked turkey will help you focus on the actual thanks-giving and the company of friends and family then that’s the way to go.”

I love spending hours in the kitchen slowly simmering homemade stock for the purpose of creating a luscious and deeply flavored gravy. Pie crusts and bread doughs relax in the fridge days before the main event. Weeks before I’m scouring blogs, magazines and cookbooks trying to craft the perfect menu although I don’t usually iron out all of the details until the day before. But I realize that not everyone is like me.

And while the table will be mightily set with a half a dozen dishes including caramelized squash with feta and onion, a crisp Brussels sprouts salad with smoky bacon and tart cranberries and a pumpkin pie with a thick sugar cap, the sink will also be piled high with dishes, there will be socks scattered around the house that the dog has chewed and I’ll be lucky if the kids have brushed their hair. But I’m happy and giving thanks for a bustling kitchen and a house filled with people I love.

This time of year is so busy, the endless tasks can so easily choke out the joy and quite frankly the purpose of all the celebrating in the first place. I hope for all of us that the moment we start to feel overwhelmed we’ll order a pre-cooked turkey, or whatever that may look like for all of us. I’ll forgive myself for the lack of Christmas garnish around the house or unmade beds if it means that I’m digging deeper into the peace, hope, and joy that this season seeks to bring us.

Ashley Rodriguez

Food Blogger, notwithoutsalt.com

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Planning for Your Holiday Meal

Planning for Your Holiday Meal

Every Thanksgiving holiday season we offer a special Holiday Box ($40) full of traditional organic Thanksgiving meal items for your celebration. Not only can you schedule a Holiday Box to be delivered the week of Thanksgiving, but it is also available the week before and the week after (available Nov. 13-Dec. 3). You can have this box delivered along with your regular order or in place of your regular order (please specify your preference when placing your order). The box menu is as follows:

Holiday Box Menu

Granny Smith Apples, 5 each.

Green Beans, 1 lb.

Cranberries, 7.5 oz.

Garnet Yams, 2 lbs.

Navel Oranges, 4 each.

Carrots, 2 lbs.

Breadcubes for Stuffing, 1 lb.

Yellow Potatoes, 3 lbs.

Celery, 1 bunch

Yellow Onions, 1 lb.

Delicata Squash, 2 ea.

Remembering Neighbors in Need.

If your celebration includes helping the less fortunate who live in our community, we would like to partner with you by giving you the opportunity to purchase a discounted Holiday Donation Box for only $32, to be given to local food banks the week before Thanksgiving. Last year 122 Holiday Donation Boxes were distributed and this year we’d love to have a greater impact. The volunteers at the food banks have expressed again and again how wonderful and satisfying it is to be able to supply people with fresh produce. You can order a Holiday Donation Box here.

 

Tristan Klesick, Farmer/Health Advocate.

 

Read this week’s How to Eat Your Box! here.

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Our Food System Is Broken

We care more about our air and water quality than we do the food we eat. Last time I checked, we need to breathe, drink and eat. My cynical side says, “This means the coal lobby isn’t as strong as the sugar lobby.”

The EPA is lowering the boom on coal, but the FDA and the USDA are doing the old “wink-wink” when it comes to our food. The American food supply has been coopted by the sugar and processed food industries, with the blessing of the FDA and the USDA. But what has been the result of this high carb, high sugar, low fat experiment? An unhealthy American population!

The only way we are going to change our personal health is by not buying corporate America’s food! Only by removing the profit from Coca Cola, Pepsi, Starbucks, General Mills, etc. will the health of America change. When we intentionally stop eating their processed “food” they will respond. Of course, first they will advertise more to promote “the benefits” of their products. Then they will lobby Congress to protect them from the consumer, but finally they will produce healthier and more nutritious processed foods to earn your business back. They will do this not because they love you or care about your health, but because their pocket book is hurting! It’s simple. NO SALES, NO PROFIT.

If we are going to effectively change our food system and take it back, we are going to have to do it one bite at a time, by saying “yes” to more organic fruits and vegetables, and better quality dairy, meat, and wild fish.

The easiest way to win this war on our health (waistline) is to not eat their processed sugar laden products! If we consciously choose to not eat their food, we will win this battle. It only takes a 5% shift in their sales and they will respond.

And do you know what else? If you cut back on processed foods (a.k.a., sugar foods), you will avoid eating GMOs.

And do you know what else? You will lose weight just by not eating processed foods.

And do you know what else? You will feel better (after a few days as your body detoxifies) because you are eating better.

WOW, am I ever fired up! If we cut out sugar, we change the food system for everyone, and we will feel better and healthier!

Give it a try this week. Intentionally cut out sugar. Your body will thank you.

Cheers to your health,

Tristan

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Houston, We have a Problem

That is a classic line from the Apollo 13 movie, starring a very young Tom Hanks and Kevin Bacon. I hear that line playfully bantered around a lot when there are minor nuisances or inconveniences. But in the movie, “Houston we have a problem” was referring to a calm and calculated response to a very serious situation.

As a parent, I feel like Washington, D.C., isn’t getting it.  Our nation’s health is spiraling out of control. America has a serious health crisis that is going to impact every area of our nation: health care, military, political, family, the environment and education. Since the 1970s, when Jane Fonda was encouraging us to “exercise,” to the “Biggest Loser” today, what has changed?

We have been encouraged to exercise, eat low fat, and eat lots of grains and carbs, regardless of where those calories are coming from. And what has been the direct result of following the recommendations to exercise, eat low fat and a grain-based diet? More childhood obesity, more cancer, more heart disease, more diabetes, more health issues.

Yes, Washington, we do have a problem! And your pandering to the food, farm and biotech lobbies is at the heart of it.

I believe the underlying issue is sugar! It is in practically everything. There are over 600,000 grocery items in our stores and 80% of them have sugar added to them. Sugar is in our cereals, our coffee, our sodas, our breads, and our ice cream. If a food is processed, some company is trying to add sugar to it.

I contend our nation would be a lot healthier (and skinnier) if we swore off sugar or at least 90% of it.

But here is where good health meets dark health. The grocery manufacturers of America like to sell groceries, and since 80% of their products have sugar they lobby to protect themselves and their constituents.

To complicate the matter, the sugar beet and corn farmers also have a stake in the fight because they grow the sugar for the grocery manufacturers. If Congress makes any meaningful change in legislation that would curb the use of sugar or call it out as a health issue, they will get an earful from these farmers. To complicate the issue even more, the farmer’s primary supplier to help them grow all that sugar is none other than Monsanto and other biotech companies who have shoved genetically modified technology down our throats.

And so it goes. Our senators and congress people have to stand up against the grocery manufacturers and the farm and biotech lobbies if they are going to make any meaningful food policy changes. Ironically, these lobbies also happen to be the same ones that spend millions of dollars to make sure that GMO labeling never gets a foothold.

This situation hasn’t changed for decades, and it doesn’t matter whether the Clintons, Bushes, or Obamas are in office or the Bushes or Clintons are in back in office. They didn’t improve our food when they had an opportunity and I sincerely doubt they will this time around either.

The only thing that is going to make a difference is not supporting that food system. That food system doesn’t care about your family’s health, they care about profits, and no sales equals no profit! The less we eat of their food the healthier our family will be.

Thanks for supporting a different food system. Let your friends know where you get your real food!

Real food grown here!

tristan-sign

Farmer Tristan

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Pacific Northwest Salmon

Growing up in the Pacific Northwest it would seem that a love of salmon would be in my DNA, but unfortunately I didn’t fall for the Omega-3-filled fish until adulthood. Now I look forward to its bright pink flesh and eagerly hope that an appreciation for our region’s mascot will become engrained in my children.

Why? Well, because first (and this is always my priority when it comes to food) it’s delicious, delicate in flavor, far less “fishy” tasting than other fish, and lends itself to a wide variety of ingredients (like my Thai take on Salmon Chowder in this issue’s recipe). Also, it’s incredibly nutritious, particularly if you enjoy wild salmon, which is lower in fat and calories than farmed salmon and is higher in iron, potassium, and zinc.rowing up in the Pacific Northwest it would seem that a love of salmon would be in my DNA, but unfortunately I didn’t fall for the Omega-3-filled fish until adulthood. Now I look forward to its bright pink flesh and eagerly hope that an appreciation for our region’s mascot will become engrained in my children.

In the summertime, when the grill is always at the ready, I love to slather my salmon with mayonnaise, brown sugar, salt, and a good bit of lemon. Now, I realize that that sort of treatment may negate all the health benefits of salmon, but those concerns melt away as the sugar caramelizes, the lemon brightens and the mayonnaise creates a rich sauce, coating the perfectly flaked salmon. This time of the year salmon makes a healthful addition to a hearty and warming soup.

Chowder isn’t often thought of as health food, but this version uses coconut milk as its base instead of cream and is scented with lemongrass, ginger, and lime leaves (lime zest works in a pinch if lime leaves are too hard to find). To put this soup over the top, we finish with a piece of salmon skin crisped in a hot skillet and seasoned with salt. The perfect crunch to this satisfying soup.

No matter the season, salmon is a great place to start for a simple, healthful, and delicious weeknight meal.

by Ashley Rodriquez
Chef, food blogger, & full-time mom

notwithoutsalt.com

 

THAI-STYLE SALMON CHOWDER WITH CRISPY SALMON SKIN

Serves 4 to 6

Ingredients:

2 tablespoons oil

4 ounces shiitake mushrooms, stems removed, thinly sliced

3 garlic cloves, minced

2 inch piece of ginger, peeled and minced

1 tomato, roughly chopped

1 red bell pepper, large dice

2 stalks lemongrass, outer layer removed and cut into 3-inch pieces

10 kaffir lime leaves

1 quart chicken stock

1 can ( 13.5 ounces) coconut milk

8 ounces salmon, skin removed (but save for later), cut in 1/2-inch pieces

1/4 cup fish sauce

1/4 cup lime juice

For serving: Cilantro Lime wedges Crisped salmon skin

Directions:

Set a large pot or Dutch oven over high heat. Add the oil and heat until it starts to shimmer.

Sauté the mushrooms until deeply bronzed, about 7 to 10 minutes.

Add the garlic and ginger and cook until fragrant.

Stir in the tomato, bell pepper, lime leaves and lemongrass. Cook until the tomatoes soften and release their juice and the bell peppers start to wilt.

Add the chicken stock and coconut milk and bring the whole pot to a simmer. Reduce the heat to keep a steady simmer for 15 to 20 minutes.

Add the salmon, fish sauce and lime juice and cook for just a minute or two, until the salmon is just cooked. It will continue to cook with the residual heat so be mindful of that.

Taste and adjust the seasonings to your liking. I tend to like the soup very bright and sour so you may want to start with a bit less fish sauce and fresh lime juice.

Garnish with fresh cilantro and lime wedges. To crisp up the salmon skin add a small splash of oil to a large cast iron pan or skillet. Add the salmon skin to the pan set over medium high heat and cook until the sizzling steadies and decreases. Flip and do the same to the other side, about 3 minutes per side. Add a small pinch of salt to the skin. Cook until crisp.

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Enjoying the Simple Pleasure of Cooking

It’s a new year and once again many of us find ourselves with renewed goals for 2016. Many opt for the traditional resolutions of losing weight or exercising more after overindulging during the holidays. This year I have decided to take it a step further and apply a minimalist approach to my eating and lifestyle habits.

I recently read an article that alluded to the fact the minimalists like to say that they’re living more meaningfully and more deliberately, and that getting rid of most material possessions in their lives allows them to focus on what’s important: family, friends, hobbies, travel, experiences, etc. This article got me thinking on how it would apply to our everyday lives, cooking and eating.

We live in a society of the “eternal holiday.” After the New Year sale, there’s Valentine’s Day, St. Patrick’s Day, Mother’s Day, Father’s Day, Independence Day… and shortly after we are back to Thanksgiving and Christmas again. For each holiday, stores have specials and themed products designed for us to over-shop and then we hold onto these things because we think they’re going to be useful in some hypothetical future that does not actually exist. Naturally, we end up with more than we need.

My curiosity led me to different blogs and articles, but one in particular grabbed my attention. Joshua Becker, from Becoming Minimalist, wrote A Simple Guide to Enjoy Cooking. “Enjoy” being the key word:

1. Clear your kitchen counters. A clean, uncluttered kitchen counter is refreshing. It communicates calm and order. It saves time and promotes cleanliness.
2. Cook healthy foods. There is a pleasant satisfaction that comes from preparing healthy food for you and your family. Its importance in the process cannot be overstated. It provides valuable motivation and incentive for cooking your own meals. And the positive benefits of cooking a healthy meal stretch far beyond the dinner table.
3. Use fresh ingredients. Replace dried spices with fresh ingredients (onion, garlic, parsley, basil, limes, lemons), the flavor of meals improve dramatically.
4. Own a sharp knife. Learn how to use it. It does not have to be expensive. And once you learn how to use it properly, preparing meals becomes significantly easier and more enjoyable.
5. Start with foods/recipes you enjoy. Begin by preparing meals you look forward to eating. And incorporate the same philosophy into cooking all new dishes at home.
6. Be confident. You can do this. Step up to the cutting board, the oven, or the stovetop with full confidence in your abilities. An anxious spirit does not enjoy creating. And unfortunately, an anxious spirit rarely succeeds. To enjoy cooking, you’ll need to convince yourself that you are able to do it. Eventually, a delicious meal and corresponding smile from your table guests will do the trick. But even before they do, believe in yourself. You will still make mistakes, but that’s okay. Just remember, the biggest mistake you can make is not believing in yourself.
7. Value presentation. There is an old saying among chefs that goes like this, “We eat with our eyes first.” Research and experience validates their claims. Food that looks good is more likely to taste good. Take some extra time to serve your food in a visually appealing presentation—even if you are eating alone. You’ll always enjoy it more.
8. Appreciate the eating. Be mindful of the cleaning. If you have a family, create the space and culture in your home that values eating together. For many families, this is not possible at every meal, but that does not mean space can’t still be created for some family meals together. You may need to establish some margin or get creative, but the more time spent together around the dinner table, the better. Appreciate the importance of sitting down long enough to enjoy your food. And likewise, learn to appreciate the act of cleaning up afterwards. It does not have to be seen as a chore if approached with the right mindset.
9. Record your favorite recipes. I store a small, index card box in our pantry. Inside, I keep all the successful recipes I have discovered over the years. And it has been an important step in increasing my enjoyment of cooking because the true value of the black box is that I have a wide selection of family-favorite recipes right at my fingertips.

Happy Cooking 2016!

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

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Thanksgiving

Do the words of thankfulness come rolling off your tongue like a swift flowing stream or do you have to pause and reflect like a calm beautiful pond? Is your list brief or overflowing? Does your list include immediate loved ones, friends, your employment or retirement? Does it include your pets or the environment? Are you thankful for our Government or parts of the government, like fire fighters, police officers or politicians? Are you thankful for everyday conveniences, like hot and cold water, electric heat and ranges or overflowing amounts of food year round? Are you thankful that you have the freedom to vote, exercise free speech and run for elected office?

I think if each of us were intentional about our thankfulness, took a few minutes and began to log what we are thankful for, the list and its length might be very surprising

Thankfulness is a perspective—it is a choice. I know that this year has had many challenges for many families—hard things like cancer, death, job loss or loved ones moving away. But, if you are reading this newsletter right now, you are still “in the game” and right now it is your turn to bat.

As the pitch called Thanksgiving approaches your plate this week, are you going to swing with all your might and hit a homerun? I believe you can, in fact, I know you can, because hitting a Thanksgiving pitch is the easiest one to hit. It starts out like this, “I am thankful for….” Then watch joy begin to flood your heart and a smile appear on your face, and that joy and that smile, well, they are downright contagious. Before you know it, there will be more genuine smiles all around—smiles that begin with your thankful heart.

May this Thanksgiving be the best because we all have so much for which to be thankful!

tristan-sign

Tristan Klesick

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Planning for your Thanksgiving Meal

Planning for your Thanksgiving holiday meal, plus your easy Thanksgiving order form PDF!      

Klesick Farms is grateful for the opportunity to help you celebrate the Thanksgiving holiday. Just the thought of you and your loved ones gathered around the dining room table, sharing good food and good stories, warms our hearts. Perhaps more than any other holiday, Thanksgiving captures the true meaning of a box of good.

Our Special “Holiday Box” Traditional Meal Items

We are excited to once again offer our special annual Holiday Box ($40). This special box of traditional holiday produce can be purchased in addition to or in place of your regular order. You can also purchase a box even if it is not your normally scheduled delivery week. See pre-order form, below.)

 

Holiday Box Contents:

Yellow Onions, 1 lb.

Yellow Potatoes, 3 lbs.

Yams, 2 lbs.

Carrots,2 lbs.

Green Beans, 1 lb.

Organic Bread Cubes for Stuffing, 1 lb.

Granny Smith Apples, 2 lbs.

Cranberries, 8 oz.

Celery, 1 bunch

Delicata Squash, 2 ea.

Navel Oranges,2 lbs.

*Due to the special ordering necessary for this box, menu items cannot be changed or substituted.

 

Delivery Schedule:  Holiday Box deliveries will be made November 3rd through December 5th. The week of Thanksgiving, all deliveries will be made Monday through Wednesday. Please check the newsletter that comes in your box of good for your alternate delivery schedule the week of the holiday.

 

An Opportunity to Give! ~ Sending a Holiday Donation Box to Neighbors in Need

If your celebration includes helping the less fortunate who live in our community, we make it easy for you to give. For the discounted price of $32, you can purchase a Holiday Donation Box for us to deliver to a local food bank prior to the Thanksgiving holiday. How good and easy is that? Plus, for every Holiday Donation Box you purchase, we will send you Matty Ride’s Christmas CD as a gift (a great stocking stuffer)!

Donate a holiday box to the food bank today! Click here to add the Holiday Donation Box to your cart, or call our office at 360-652-4663 and we’ll be delighted to add that for you!

 

Thanksgiving Week Pre-Order Form PDF

You can leave this order form out for your delivery person, mail it to us,email a photo of it to us, or use it as a guide when emailing or calling us:

[email protected]    360.652.4663

Thanksgiving Holiday Box Order Form_2015

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Klesick’s Special Thanksgiving Holiday Box

Every Thanksgiving holiday season we offer a special Holiday Box ($40) full of traditional organic Thanksgiving meal items for your celebration. Not only can you schedule a Holiday Box to be delivered the week of Thanksgiving, but it is available for the entire month of November (available Nov. 1-Dec. 5). You can have this box delivered along with your regular order or in place of your regular order (please specify your preference when placing your order). The box menu is as follows:

NEWSLETTER PIC 2

Remembering Neighbors in Need.

If your celebration includes helping the less fortunate who live in our community, we would like to partner with you by giving you the opportunity to purchase a discounted Holiday Donation Box for only $32, to be given to local food banks the week of Thanksgiving. Last year 122 Holiday Donation Boxes were distributed and this year we’d love to have a greater impact. The volunteers at the food banks have expressed again and again how wonderful and satisfying it is to be able to supply people with fresh produce. You can order a Holiday Donation Box online or by contacting our office.

Special Thank You Offer!

For every Holiday Donation Box you purchase, Klesick Farms will send you a copy of Matty Ride’s Christmas CD

KF Christmas CD Art

tristan-sign

Tristan Klesick