Tag: organic produce home delivery

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20 Years: 1998-2018

It is hard to believe that it was back in 1998 that Klesick Farms first opened its doors. That was a long time ago! Since the first day of business our family has been providing and delivering organically grown produce. Our mission has always been your health and organic fruits and vegetables. And it has been a very rewarding run.

The Klesick family is a first-generation farm family. We wanted to farm and found a way to do it. We did it because of customers like you that wanted organically grown farm fresh produce delivered directly to your home. In 1998 home delivery was original, novel, and definitely “outside-the-box” type of thinking. In fact, when we started you were lucky to have dial up (my grandparents still had a “party” line), you couldn’t GOOGLE anything, and copiers were the size of a Ford Fiesta. To place an order for fresh produce you had to call the office or email us. You can still call or email us, but now you can also text, IM, DM or PM and we will get back to you!

Facebook what was that??? Instagram, Snapchat or Pandora, Spotify and Hulu. I thought Hulu hoops (wink) were something you rotated around your hips in P.E. class. I was never very good at that!

A lot has changed, but a few things still remain the same—we still deliver organically grown fruits and vegetables to local families and we still answer our phones.

Here is a fun fact. Since our first week of 50 home deliveries of fresh organically grown fruits and vegetables in 1998 we have delivered over 700,000 boxes of good food. That is amazing! That is over 2 million apples, 600,000 bunches of carrots and thousands of strawberries, blueberries, cherries etc. Farm fresh produce delivered to one family at a time over 20 years has had a huge impact on our communities’ health, your health and has blessed a lot of organic farm families.

#Celebrate20

To celebrate our 20 years of delivering farm fresh fruit and vegetables, we have a special offer for our existing customers and your friends. Between March 1 and March 20th (20 days) we are going to be giving you a $20 credit on your account for each friend that signs up for weekly or every other week delivery. If 5 friends sign up you will get $100 credit, 10 friends $200 credit. We will apply your credits immediately to your account and your friends will get their $20 new customer credit spread over their first 4 deliveries ($5/delivery).

Let your friends know that now is the time to sign up and remind them to mention your name in the referral box so you can get your $20 credit. Have them use the coupon code: CELEBRATE20 to redeem their gift.

 

Thank you for making 20 years of Klesick’s a reality and thank you in advance for telling your friends about Klesick’s Box of Good!

 

Tristan Klesick

Health Advocate, Farmer, and Small business owner for the last 20 years.

 

 

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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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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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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!

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Tristan Klesick

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Stonefruit 101

Stonefruit 101

“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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Our New-and-Improved Shopping Site!

As of today, the online shopping experience at Klesick Farms just got a whole lot better! Try it out here! The first thing you will notice is that all of our pages now look like they belong to the same good food site, but there also have been a couple of other useful changes. Here’s a quick overview of what our site update means for you.

  1. Mobile-Friendly

Ordering your box of good or adding on that bag of apples while you’re on your phone just got easier. Shopping for your produce now works equally well on your smartphone, tablet or desktop.

  1. Simplified Checkout

With everything on one page while checking out your order, you can easily see all that is required to submit your order.

  1. Improved Order Management

On the view/edit orders page, all of your items on order are grouped by delivery date so you can easily see what is coming each week and change your delivery date if needed.

If you experience any problems with our site, please let us know!

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The Story of Bandit and the Cows

Week of May 10, 2015

It never fails! No matter how much I plan, farming never seems to happen at a leisurely pace!  You spend all winter preparing, all spring dodging rain storms and waiting for the ground to dry out, and then when it does, inevitably it is either Easter or Mother’s day weekend! The nerve! One would think that “mother nature” could time the farming season to be a little more hospitable.

Actually, nature has a lot more things going on than farming. Spring time is an amazingly long season from crocuses to daffodils to lilac and apple blossoms. Nature has to provide a lot of food and shelter for all the other critters in our local communities and the Klesick Farm is as a welcome and hospitable place as they come. One of our friends just told me he saw a river otter traveling across the road by our farm! I’m thinking that this could explain why Bandit, our collie/lab puppy, has been hanging around the river more lately.

The other day when I was coming out of the house I about tripped over Chungo, the older lab, and Sapphire, the kitten, who were lounging around in the sun on the front porch! Now I always make the mental note of how many animals are out in the yard, so I start counting: 1, 2…where is Bandit? I start my usual whistle and call and wait. No Bandit. Usually, no Bandit means only one thing: MISCHIEF! A little more whistling and a little more calling and walking and as I turn the corner around the house, 3 football fields away I saw him!  He was running in circles around all 30 COWS! The cows had been here for a few weeks and today he finally discovered them.

Stephen and I head out to the cows to get Bandit. Oh boy was he ever happy to see us: tail a-wagging and tongue a-flopping. The next day I turned Bandit out in the morning and headed out myself an hour later. I started counting: Chungo, Sapphire, and…where’s Bandit? This time I skipped the whistling and calling and walked to the back of the house (Bandit is not the only one learning new tricks around here). As sure as my name is Tristan, I saw him 300 yards away. This time all the cows had moved to the upper part of the pasture; Bandit had 29 all balled up and there was one rogue noncompliant cow about 40 yards off the herd. Bandit was equally positioned between them with his head switching back and forth, back and forth looking from the 29 to the one.

All of the sudden, he bolted towards the noncompliant cow, moved him toward the herd, and then moved them all back to where they were the last night! That is some serious natural instincts. This time I get the breakfast bowls and start clanging them together. And Bandit comes bounding home, tail a-wagging and tongue a-flopping.

 

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The Orchard, the Rain, and the Race

Week of April 26, 2015

I really enjoy being involved in my kiddo’s activities, so whether one is playing ball, running track, or at play practice I am “moving mountains” to make it to their events! And this time of year, when farming is pressing it literally feels like moving a mountain! I am sure most of you can relate! Who isn’t busy?! I find myself farming between games and practices and at night! I am hoping to get more peas in the ground next week in between rain events this and get a good chunk of potatoes planted. I remember thinking “Who needs headlights on their tractors?” A farmer who has active kids, that’s who needs headlights on their tractor!

Well the other night, Stephen and I had just returned from little league practice and as is our nightly custom, we wandered out to the orchard to check on the mason bees, blossoms, gold finches, sparrows and tent caterpillars.

I love the orchard this time of year; the trees are waking up and the blossoms smell incredible and look amazing. I love all the activity from the birds to bees. Stephen at the ripe old age of 8 has a good eye for the orchard and often beats me to our usual check points. Bandit our new lab/collie puppy (being a collie and being a puppy) is usually out ahead looking for moles, voles, or field mice while Chungo, our old timer lab, takes his time to get out with us. In fact more often than not, Chungo and I are traveling together and Stephen and Bandit are out in front J.

For this mission, the clouds were foretelling a wet adventure and we knew it. As the clouds were getting darker and filling with water, and as night was encroaching, the natural progression looked to be a downpour! We were busy hunting hard for those defoliating caterpillars, working to remove them from the trees, when one big drop hit, followed by another big drop and another until it was going to be a soaker of an event. Before us in the branches, there was one last caterpillar nest to pull off the trees, and then another and another! At last Stephen says, “My sweatshirt isn’t very good in the rain” and in an instant, he takes off for the house!

Since I have an equally strong desire to not get any wetter and also have longer legs, I was able to catch up and get back to the house first. Now, if truth be told, I had a little help here:  as soon as Stephen took off running, so did Bandit our mostly collie puppy, who quickly caught up to Stephen and then began to herd him towards the barn and not the house. VICTORY was mine as I arrived at the house first – marginally drier than Stephen, Bandit and Chungo!

 

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Democracy in the Grocery Isle?

One of the more interesting takeaways from the state-based battle to enact GMO food ingredient labeling has been the deluge of money that Monsanto, their biotech allies, and Big Food corporate interests have been willing to spend to drown out your right-to-know about what you are putting in your mouth. Cornucopia’s research reveals that these supporters of ignorance have collectively showered more than $100 million on the four state referendums to date, in California, Washington, Colorado and Oregon.

Ever since the U.S. Supreme Court ruled on Citizens United, whatever constraints existed on corporate spending in elections have evaporated. Although state referendums are a different electoral animal, the willingness of corporate power to spend all that they need to prevail has been fully demonstrated. They have juiced the system and tilted electoral power in their direction.

While Monsanto and their allies have thus far proven successful—albeit narrowly in three of the four states—the handwriting may be on the wall. Good food activists are growing increasingly aware that they hold power in the marketplace that even the corporate behemoths must respect.

It is somewhat ironic that democracy may break out in the marketplace while it is being squelched at the ballot box. Clearly, the biotech forces and Big Food need us to buy their products in our consumer society. Yet in spite of their sophisticated, expensive advertising and packaging, increasing numbers of conscious consumers are doing their own food and product research (fueled by help from organizations like Cornucopia).

Using their heightened awareness and their focused purchasing power, these savvy eaters are forcing companies like Kashi (owned by Kellogg), WhiteWave, Organic Valley, Kraft, and Stonyfield to make healthier changes to products. Why? For the most part, these companies are terrified of how their investors and/or Wall Street will react and punish them for unresponsive arrogance and diminished sales.

Amplify your power as a conscious eater. Investigate our various food and commodity product scorecards (visit www.cornucopia.org), and then share this information and the related web links with your social network. This research is regularly updated so that you and your friends can make the best “vote” in the marketplace.

This story originally appeared in the spring issue of The Cultivator, The Cornucopia Institute’s quarterly print publication. Used by permission.

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Share the Good plus a Cookbook Sweepstakes!

Share the Good!

(Jan 11-Mar 14)

Refer a friend and get your next box at 25% OFF!*

Plus, we’ll enter you into our raffle for a FREE cookbook! (see below)

Have your friend mention “4 for 3” and we’ll give them their 4th box FREE!*

*Must be currently getting a box to receive 25% off. Offer does not apply to meat orders. Referral must purchase a delivery for referral to qualify.

*4th box free applies to boxes of equal or lesser value, up to $45.

 

Cookbook Sweepstakes!

We have come across a handful of great cookbooks, and will be doing some prize giveaways over the next couple of weeks.

The first raffle will happen on Thursday, 1/29/15 at noon. In order to qualify for the raffle, all you have to do is…talk about your box of good. Tell your friends, family, business associates about the organic veggies that you get delivered from Klesick. Send them to this page if they want more info: http://www.klesickfamilyfarm.com/how-it-works-2/ and if they sign up for a deliveries, and give us your name as the person who told them about us, your name will automatically be entered into this drawing!

 

Facebook Giveaway! 

Updated 2/4/15

We’re giving away another copy of Date Night In, signed by the author! Share your menu on our Facebook post that you would actually create for your date night in. Best menu wins!

Props go to menus that are: simple, creative, and contain ingredients from your box of good.

Participants must be current customers to qualify for the cookbook sweepstakes. Limit, one entry per customer. Participants may enter the drawing through Monday, 2/9/15, and the winner will be announced the next day on Facebook.

This prize is a signed copy of Ashley Rodriguez’s new cookbook, Date Night In: More than 120 Recipes to Nourish Your Relationship.

Watch the trailer, here:

Date Night In Book Trailer from Not Without Salt on Vimeo.

In two week’s we’ll do another drawing, this time for the cookbook, Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet – and Even Those Who Aren’t – this book has some fantastic recipes for eating your Klesick veggies!

We’ll do two more drawings in Febuary, as well as one in March, with more great cookbooks, so keep sharing and stay tuned! The more people you refer, the more chances you have of winning, plus you’ll get 25% off your box for each person you refer!

Shoot our office an email or give us a call if you would like some brochures to help spread the word.

Thank you for sharing the good!!

Your friends at the Klesick Family Farm

360-652-4663

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A Merry Christmas Story

Merry Christmas

 

A four-year-old boy was asked to return thanks before Christmas dinner. The family members bowed their heads in expectation. He began his prayer, thanking God for all his friends, naming them one by one. Then he thanked God for Mommy, Daddy, brother, sister, Grandma, Grandpa, and all his aunts and uncles. Then he began to thank God for the food.


He gave thanks for the turkey, the dressing, the fruit salad, the cranberry sauce, the pies, the cakes, even the Cool Whip. Then he paused, and everyone waited … and waited. After a long silence, the young fellow looked up at his mother and asked, “If I thank God for the broccoli, won’t he know that I’m lying?”

 

Well, I guess that little boy hasn’t tried organic broccoli!  (Smile)  In all seriousness, we are tickled to hear all of the comments that we get from our customers with little ones that beg for seconds of broccoli!  Starting the children off at a young age with a love of vegetables and healthy eating habits will benefit them for a lifetime. Give them the gift that will not go out of style, get tattered or torn or break the first day.  Someday they’ll thank you for it!

 

Have an enjoyable Christmas and don’t forget to slow down enough to remember all of the things that you have to be thankful for and thank the Giver of all good gifts!

 

Your friends at the Klesick Family Farm

 

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The Thanksgiving Proclamation

The Thanksgiving Proclamation

Washington, D.C.

October 3, 1863

By the President of the United States of America.

A Proclamation.

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God.

In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union.

Needful diversions of wealth and of strength from the fields of peaceful industry to the national defense, have not arrested the plough, the shuttle or the ship; the axe has enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consciousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom.

No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy.

It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed.

Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the Independence of the Unites States the Eighty-eighth.

By the President:  Abraham Lincoln

William H. Seward,

Secretary of State

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Know Your Produce: Collard Greens

Collard greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage, rutabaga and turnips. These nutrition powerhouses pack in lots of nutrients for a little amount of calories. If you are trying to eat healthier, cruciferous vegetables like collard greens should be at the very top of your grocery list. Collard greens are a great source of Vitamins A and K, as well as folate, manganese, and calcium.

Store: Loosely wrap greens in slightly damp paper towels, then place in a plastic bag and refrigerate for up to 4 days. Wash just before using.

Prep: Hold each leaf by the stem. With the other hand, zip the leafy part off the stem. Discard the stems. (Chard stems may be cooked.) Cut the leaves into strips. Swirl the greens in a salad spinner filled with water. Lift out the basket; discard the water. Repeat until no dirt remains.

Use: Sauté tip: Heat oil in a large skillet. Add as many greens to the skillet as will fit, season with salt and pepper, and cook, tossing frequently. As the greens wilt, add more greens to the skillet. Cook until tender.

Note: dark leafy greens pair very will with savory items such as garlic, onions, and bacon (traditionally, they were paired with ham hocks or pig jowels), and balance out well when served with a dollop of coconut oil or a cultured whole milk dairy, such as sour cream or crème fraîche (or even butter) – saturated fat helps the body assimilate the fat-soluble vitamins, calcium, and minerals contained in the greens.

 

For more extensive information on Collard Greens, check out this article on Mercola.com

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Community

At Klesick Family Farm, we are defined by our community because we are a local family farm, a local family business and a local family. We are also defined by our commitment to quality, customer service and our service to our community. Where we live is more defined by geography, but for us, customer service, quality and how we invest our lives are choices we get to make every day.

It is the same with our donation programs or, if you will, our “box of good” initiatives. We have three ongoing initiatives in which we ask you to partner with us: Food Banks, Water Wells and Healing through Nutrition. We believe these also define us, and we would want them to define us. Because we are committed to good food, we are also committed to helping our neighbors in need get t his good food. Your partnership with us expands the message and access to good food and its impact locally and internationally.

Food Banks: We are currently delivering high quality fruits and vegetables to nine different food banks in our community. For every $26 food bank box you donate, Klesick matches it by 25%. Year-to-date, together we have donated 562 boxes of good. Many of you donate boxes on a regular basis and this makes a huge difference. However, we believe that even more good is possible. So, if helping the less fortunate in need is a passion for you, you can autopilot your impact by choosing to purchase a food bank box for delivery in Anacortes, Edmonds, Everett, Lake Stevens, Marysville, Monroe, Oak Harbor and Stanwood.

Water Wells: Crossway International is our international initiative with orphanages and a water well drilling focus in Africa. Dean Chollars is a dear friend of ours and has donated his life to improving the lives of some of the poorest in the world. Your support of our farm business helps us help the poorest with fresh water.

Healing through Nutrition: This is an opportunity where you can contribute money toward customers fighting cancer or heart disease. Your funds allow us to offer these customers a discount on their orders, making healthy food more easily accessable to them in their fight. As a family and a farm we believe that good food is a big part of the solution and cure for these type diseases.

Lastly, we also try and support communities in the throes of a natural disaster. Currently, we are supporting an effort to help the Pateros/Brewster communities rebuild after the summer fires.

My family and business motto, when it comes to helping is: Always pray, decide whether to give money, time or both, and then do it.

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Late Summer Soup

For weeks now people around me have been hinting at fall. “It’s coming!” they’ll say. Or, “Did you feel the chill in the air? It’s almost here.” And I would just simply look at them and shake my head, not yet. I wasn’t ready and fretted a bit not knowing if this would be the one year that I regret the coming of the next season. But I should know this by now; it happens in an instant and I think today is that instant.

We’ve just returned from three days of camping in the woods. A sort of last hurrah complete with a camp fire that never quit, a breezy hike to the beach, bacon cooked until crisp over the fire, stories told with sticky marshmallow covered fingers, and dirt, well, everywhere. As we were packing up our tents, the gray clouds started to sprinkle and the ice cream cone that I craved just the day before turned into a spiced cider craving. Suddenly, thoughts of apples hanging low in the trees made me giddy and raspberries seemed so last season. I’m craving butter baked into pies tucked around tart, crisp apples and sturdier vegetables roasted until sweet then whirred into a light, yet creamy soup that gently warms during the soft coolness of the evenings.

I have that sort of soup today (recipe below). It’s hearty and yet somehow light, which in my mind is the perfect setup for a transitional soup. You know, the sort that can still be enjoyed on a sunny day but satisfies when the days are getting shorter and you need more heft than the salads of summer can offer. This soup uses an assortment of vegetables with cauliflower making up the bulk, but really it could easily be adapted to what you have lying around. The idea is a tray filled with roasted vegetable blends with onions, stock and cooked potatoes, so that it’s creamy but not heavy cream creamy – that wouldn’t be right for a transitional soup.

There’s also the leek, which is a member of the allium family, but the flavor is lighter and somehow more refined. We could boast of all the vitamins found in leeks here too but we don’t want them getting a big head.

Their paper-thin layers tend to collect dirt so I like to cut the leeks in half then run them through cool water. From there I thinly slice them and use them as you would onions. But even raw in a salad they do just fine, as their flavor is less abrasive than their cousin’s. They are just the right match for this sort of late-summer soup.

I should have remembered that my moment would come eventually. The one where I’m suddenly ready for cool weather and cozy evenings at home, or maybe I’m just too tired and don’t want to think of unloading the car from our camping trip. Either way, tonight seems like the perfect one for this soup.

by Ashley Rodriguez                                                                           

Chef, food blogger, and full-time mom.

You can read more of her writings at www.notwithoutsalt.com

Creamy Roasted Vegetable Soup

Ingredients

1 medium head cauliflower,

1 large leek, white part cut in 1/2-inch slices

4 celery stalks, cut in 2-inch pieces

5 tablespoons olive oil, divided

1 onion, diced

3 garlic cloves, sliced

1 potato, diced

1 tsp thyme leaves

Pinch chili flake

4 cups chicken or vegetable stock

1 13.5 ounce can coconut milk (or whole milk)

1 1/2 teaspoons kosher salt

Pepper

Directions

  • Preheat your oven to 400° F.
  • Toss cauliflower, leeks, and celery with 3 tablespoons olive oil 1/2 teaspoon kosher salt and a few grinds of black pepper. Roast on a baking sheet for an hour or until vegetables are tender and there is a good deep color on many bits of the vegetables.
  • In a large pot add the remaining 2 tablespoons olive oil over medium high heat. When the oil shimmers add the onions and cook until translucent, about 5 minutes. Add the roasted vegetables, potatoes, thyme, chile flakes, stock, coconut milk, and 1 teaspoon of kosher salt. Bring to a boil then reduce to the heat to medium low. Simmer for 10 minutes or until the potatoes are tender.
  • Carefully puree the soup in a blender. Taste and adjust seasoning.

Recipe adapted from the book Small Plates and Sweet Treats


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Freezing the Summer

The Klesick family has been in full freezing mode for the last few weeks and will probably continue here for the next few as well. Years ago, canners (those people who canned fruits and vegetables) would put up lots of jars for the winter food supply.  People canned meats, veggies, fruit and sauces when the items were plentiful and in season. The canners, for the most part, are a very small component of food buyers today. I know that a few of you still exist, so you can relate when I say that I can barely find a freestone peach to can anymore. Pickles have bucked that trend, however, and are still made every year, but most other canning items have fallen on “hard times.”

Ironically, the practice of canning has declined with our prosperity, stable electricity to run refrigerators and freezers, and a plethora of fruits and vegetables widely available all the time. Except for opening a can of black beans, I hardly even remember using a can opener—and we don’t even own an electric one—but when I was growing up it was the main kitchen gadget. I Still remember watching that can go round and round!

Today the Klesick family freezes and freezes and freezes. We freeze lots of berries, mangos, nectarines, peaches and grapes. The freezer has replaced the shelves of cans! It is not a perfect system – when the power goes out we NEVER open the freezers, and if it looks like it is going to be an extended outage we will fire up the generators.

The Klesick’s cannot be the only family in the off-season that enjoys a splash of summer on pancakes, or in hot cereal, or as a frozen treat. Joelle and I enjoy a green smoothie every morning and those frozen berries with fresh greens transport your taste buds right back to those “chin dripping” juicy peaches and nectarines of summer.

So, from now till the end of August, Klesick Family Farm is running a “Freezing the Summer” special! Check out the offerings in your email inbox, on Facebook and our website, and order a case or two of local summer goodness for your next delivery and start looking forward to winter