Tag: Organic

Posted on by

Playing with Water

We are 70% water, so it’s no mystery why it is one of the most necessary nutrients our body needs. But why is it so hard to drink the recommended 8 glasses of water a day? We know the endless benefits of drinking water: heart circulation, metabolism, joint health, digestive health, clearer skin, etc.

Think of a dried prune; it’s all dry and wrinkled. Now, think of a fresh prune; full of hydration, smooth and healthy. As much practical sense that this all makes, I have to admit the idea of sipping on the same thing all day long can get boring. So lately I have been experimenting with Infused Water. Spring brings us bright, beautiful, and colorful produce that can naturally enhance the flavor of water. Infused water can be any combination of fruits, vegetables, herbs and even flowers. Why infuse water? The answer is simple. By improving the flavor with a healthy option, it’s an easier way to achieve your recommended daily amounts but also include essential vitamins into this healthy drink.

Although there are many flavored waters on supermarket shelves, producing a homemade option is cost effective and far healthier. Most infused waters available at supermarkets include preservatives, artificial sweeteners, and refined sugars. All of these are bad for your short and long-term health, in addition to being an enemy of your skin health.

Everyone has their favorite fruit infused water ingredients, but some are more popular than others. Lemon, lime, strawberries, apples, and oranges are the most popular fruit ingredients, while cucumbers, mint, basil, cinnamon, and ginger are the most popular vegetable ingredients. I think it’s time to produce your own, so I’ve included a basic method to follow. Have fun with it; the rest is up to you! To make your fruit-infused water, simply wash and slice a combination of fruits, vegetables and herbs. Pour cold filtered water on top. Cover the jar and store in the refrigerator. The flavor will get stronger after a few hours. You can replenish the water throughout the day.

Some of my favorite infused water combinations are: Lemon with Strawberry and Cucumber, Cucumber with any Citrus, Apple with Ginger and Cinnamon, Watermelon with Mint, Pineapple and Berry…sounds refreshing, doesn’t it? Here are 3 more tips I follow to ensure I drink enough water throughout the day:

  1. Set a specific goal for the day: Mine is to drink at least 32oz a day, I am working my way to 64oz but for now, 32oz is the goal!
  2. Get a bottle you will actually use and keep it close: My bottle requirements are: absolutely no dripping, BPA free plastic and it must fit in the car cup holder.
  3. Use a straw: I notice that when I use a straw I drink more and faster.

Here’s to a more hydrated you!

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

 

Asparagus Soup                              

Growing up we had soup as the first course almost every day, this soup made it to our family table at least once a week. Enjoy!

Ingredients

2 lb. asparagus, trimmed, cut in ½ in pieces

1 onion, finely chopped

1 leek (white part) chopped

2 tablespoons butter

1 tablespoon oil

5 cups chicken or vegetable broth

¾ cup milk

Salt and pepper to taste

Preparation:

Melt butter and oil in a medium size saucepan at low heat. Add onion and leek and cook until golden brown. Add asparagus and season to taste. Cook stirring for 5 minutes. Add broth and simmer covered for 20 minutes or until asparagus are very tender.

With an immerse blender blend mixture until creamy and soft. Return cream to pan and add milk or cream. Serve with bread croutons if desired.

Asparagus

Uncooked asparagus will stay fresh for three to four days in the refrigerator. The secret is to keep the vegetable cool and damp. Store spears upright in a container with the stems wading in an inch of water, then cover loosely with a plastic bag. Easier still: Wrap the ends in moist paper towels and drop the bundle into a plastic bag.

Use: cooking asparagus takes only a few minutes. The goal: Preserve the bright color and delicate flavor. Broiling or roasting the spears intensifies their inherent sweetness. Steamed or boiled asparagus is great for salads.

 

If you boil, forget the fancy equipment. Just launch the spears in a skillet full of lightly salted boiling water. The pan should be large enough to fit the spears in one or two layers, so that they cook evenly and quickly. Don’t cover the skillet; otherwise the asparagus will go from bright green to army drab. Start testing for doneness after two or three minutes by piercing the ends with a knife. They should be barely tender, with a slight crunch. Asparagus will continue to cook after you’ve removed it from the pan. If you like asparagus with snap, drop it into a sink full of cold water to stop the cooking.

Tips from thekitchn.com

Posted on by

Hold Your Horses!

That saying is so universal and it stems from another era, but the message still resonates and is applicable today.  When I farmed with Belgian draft horses, “hold your horses” took on a deeper meaning. Those “girls” of mine were big 1,700 lbs. of muscle and single-mindedness; gentle giants, for the most part.

However, getting them to stand still and wait could be a challenge. Shoot, getting me to stand still and wait is a challenge, and I don’t even have a bit in my mouth! Conversely, waiting and learning to wait is a necessary life skill for all of us.

This spring has been tough to wait! We have had incredible weather, warmer than expected and dryer than expected. I have had several non-farming folk in the community ask me how the farming is going: “Have you planted your peas yet?”  The look on their face is priceless when I tell them, “No”. They think I am joking with them, but I am not. I did work a little bit of ground to transplant some blackberries, but other than that, I am waiting.

I have learned to “hold my horses” and wait for April.  I remember a spring like this in 2005 and I had chomped right through the bit and started discing and plowing. I was appalled that my neighbors hadn’t started yet. After all the weather was perfect, but those 3 and 4 generational farmers who had farmed here for years were holding their horses.  I finally ran into one of those “slow out of the gate” neighbors. I asked him, “Why haven’t you started working the dirt?” His response was profound, “It is only March?” not a hint of superiority in his voice, his eyes, nothing derogatory at all. His answer was simple and, quite frankly, honest.

This year I was the one in the valley holding my horses, and all those multigenerational farmers got started early. Farming is akin to gambling and with the global warming as a new factor, it is hard to know if March will be the new April. And now? After a 1” rain event last week with more to come, I am glad that I have finally learned to hold my horses. After all it is only March!

 

tristan-sign

Posted on by

Fresh Spuds

Last November we ran into two issues on the farm; rain and storage. The weather had turned bad and we were harvesting more mud than spud. J We’d also run out of room to store any more potatoes. So we left them in the ground, anticipating that the rainy and freezing last winter would kill the spuds.  Last week we “opened up” a few fields with the disc to start drying out the soil. As soon as we started down those left behind rows of potatoes, it was like we hit a brick wall. Bam! The disc sliced through some of the whitest, rock hard potatoes. I was not expecting to see that.

As a farmer, I spend a lot of time building my soil and my soil biology (microbial and fungal populations). I earnestly believe that having healthy soil and microbial activity helps my produce grow better and last longer. However, to have those spuds overwinter and be in as good of a shape as they are was not even on my radar. I called a few farming friends and shared what I discovered – radio silence. So I sent them a picture of the inside and then their responses came in as “WOW!” or “Nice!”

Of course we had to cook up a few and yes, they are good! So we geared up, got the digging equipment set up and headed out. Bummer! It turns out that the winter weather has caused our soils to pack together so tightly around the potatoes it is almost impossible to dig them. Ugh! As we ran the digger through the soil ever so carefully, we were cutting through more than we were harvesting! We have had to resort to hand digging to get the potatoes out. That is really the epitome of slow food!

Needless to say, what was going to be a pretty good harvest and a little extra profit has produced fewer high quality potatoes, which means I could only put them into a few boxes this week. That is painful for me! I love to grow food and love to get it to you.  We will keep digging, but it will be more of a slog than a jog!

I have definitely learned that digging potatoes in the spring is not going to work, but it was sure fun to find this buried treasure.

From local spuds to local speaking!

Last year, our team added a goal to have me spend more time out in the community sharing about organic farming, eating healthier and just visiting! I have spoken to Rotarians, preschoolers and at large farm conferences, and I have been to health fairs and community meetings.  So if you need some entertainment at one of your local meetings or events, just call the office and we will do our best to come and share about the importance of local farms and healthy eating. I will even bring a box of good to be raffled or auctioned off with the proceeds going to your group’s favorite charity.

The farm is waking up!

tristan-sign

Posted on by

There is a New Superfood

I can’t quite get my mind around it, but Lettuce is the new super food. It is a new variety of lettuce created by a team of researcher breeders from Rutgers University. Nutritional breeding is the newest frontier, where in a lab a single plant cell is selected and “grown out”. From these single cell lettuces cultures, the cultures with the most desirable traits are selected and re-grown and re-selected until the Nutritional Breeders get what they are looking for. From there it is grown out as a plant to produce seed for the vegetable growers. While this new lettuce variety is not GMO, it is produced in a lab.

This process has the potential to really speed up the hybridization of vegetable breeding, shaving years off the process of bringing new varieties to market. And this new lettuce called Rutgers Scarlet is supposed to have as much nutrition as blueberries, quinoa, almonds and kale. Those are some hefty claims! Lettuce was chosen as the first vegetable to work with because it is the second most popular vegetable behind potatoes that we eat. And unlike blueberries, the season for lettuce is much longer, thus adding a nutritionally potent fresh food source available for a longer season.

I am still on the bubble on this concept of nutritional breeding. In this discussion, no one is talking about the soil, sunshine and the environment it is grown in. I believe that the soil is everything. I spend a lot of time focusing on my soil health, striking a delicate balance with nature and the ecosystem on my farm. I am hypersensitive to getting the soil as nutritionally charged as possible so that the food we grow can “do its thing”. I am not sure that food grown inside a laboratory can ever compete with food grown outside.

However, if the nutritional breeders can really produce a super food through speeding up the genetic selection within a lettuce plant and I can grow it in my organic system – I can make the mental leap to accept it. As long as the plant breeders are staying with lettuce to lettuce, carrot to carrot, apple to apple etc.

However if they start to add non lettuce traits to lettuce, I am out! I would never consider any crop that has a transgender component, which is what GMO technology uses.

I have other concerns about being so gene selective: vegetables are very complex and selecting certain traits will limit our genetic diversity of our seeds going forward. I understand the debate and the need that they are trying to meet, but maintaining a genetically diverse seed stock is also important for future generations to meet their nutritional needs.

tristan-sign

Posted on by

This has been fun!

A February like this is…just grand! Mowing my lawn in February – who would in their wildest dreams (or nightmares) have expected that?! Sure, it is only February, and the other coast is buried in snow, but not us! We might as well enjoy it while it lasts. As a farmer, I always have my eye on what I think the weather is doing and might do.

Okay, I am not quite doing cartwheels (Maleah is though), because it is February and we usually don’t start working the dirt until mid to late March. More often than not I hold off starting early, because the ground isn’t dry enough to really start. Also, more often than not I have to redo work when I’ve gone and jumped the gun. Now I know Diesel is amazingly cheap right now, but starting early in the fields can really harm the land and cause problems later.

That was a roundabout way to say that I am tempted to fire up the tractor and work the ground…but probably won’t.

President Abraham Lincoln said, “[Good] Things may come to those who wait, but only the things left by those who hustle.”

Amen, President Lincoln! The art of knowing when to wait and when to hustle is a fine line. When I was younger, I would have been considered an early adopter, an opportunist always hustling. As I have become more “seasoned” through the years, I have learned when to wait and when to hustle. Right now, waiting to start the tractors is the prudent choice. As a caveat, if the weather is still this nice in early March, then I will need to get after it and start hustling.

 

But right now? I will take my time “warming up” to the weather and enjoy it (maybe even go canoeing!).

 

tristan-sign

Posted on by

When it comes to less plastic, we have it “in the bag”

Last week I wrote about the journey that brought us to using recyclable cardboard boxes in our delivery business. This week I want to share how we came to the place of using plastic bag liners for these boxes. We currently line our boxes with a FDA approved biodegradable plastic bag. Each bag has perforated holes to help with ventilation and transpiration. Ironically enough, we are using plastic to save on plastic.

Before we started doing home delivery as our primary source of distribution, I worked in retail produce and had my own produce store as well. During that time I watched many customers load up on healthy organic produce and leave with a plastic bag of Fuji apples, navel oranges, lemons, onions, potatoes, garlic, lettuce, radishes, and a paper bag for mushrooms. This was just how it was done in the 90s and before. It was just more convenient, since every item had to be weighed separately. So when we switched to home delivery from retail produce, we did what we had always done, we used lots of plastic bags to deliver the produce.

As we matured as a company and moved from paper bags to recyclable cardboard boxes, we were able to cut out 90% of our plastic bag use by using one plastic liner inside the box and packing everything inside it. We still used the small plastic bags to pack the “extras,” like bananas, lettuce or apples, which customers ordered in addition to their “box of good,” but we were still using too many plastic bags in our service.

About five years ago we noticed a trend: customers were not only buying a standard box of good, they were also ordering many additional produce and grocery items as well. Some customers had also started ordering “a la carte” and not even getting a regular box. That was different. We were suddenly using more plastic bags again. Customers were shopping with us like a grocery store, and we found ourselves packing produce orders like a grocery store – using separate plastic bags for each item.

We were happy to fulfill these “a la carte” orders, to make healthy eating as easy as possible for our customers, but we did not want to be using that much plastic. We decided to start packing these “a la carte” orders like our regular boxes, which again drastically cut our plastic use. We now call these orders “custom boxes” and are packing 170 custom boxes a week, easily eliminating over 1,200 bags a week, which makes 60,000 less plastic bags a year! Add in our regular boxes and we are using 10,000 less plastic bags each week, which makes 520,000 less plastic bags a year!

Imagine, just by purchasing your organically grown fruits and vegetables through us, you are helping eliminate the use of over half a million plastic bags a year – plastic bags that are not being manufactured and thus not going to our landfills. WOW!

We are focused on bringing your family the freshest fruits and vegetables in the safest and most sanitary way possible, and doing it with less plastic is a bonus.

 

tristan-sign

 

plastic bag saga

Posted on by

The Story Behind a Box of Good

After my last article about the changes on the farm and at the business, I received a few emails encouraging us to keep up the good work. Back in the 90s (yes, we have been at home delivery for that long) we started out using paper grocery bags, lined with a plastic T-shirt bag for the “wet” produce. While that was a good solution for 50 customers, it wasn’t the best way to pack fragile items like tomatoes or peaches.

So we moved on to waxed boxes with a liner and put all the extra items purchased into plastic bags. Those waxed boxes lasted for 20 or 30 deliveries, which at that time seemed like an environmentally friendly decision, simply because we were buying less boxes. However, there was always this nagging feeling every time you had to dispose of one because it had to go to the landfill.

We were sensitive to the waxed box, plastic liner and plastic bag issues. We knew that there were companies in California in the home delivery industry who were using plastic bins to deliver their produce. The idea of using bins did eliminate the need for plastic bags, but it also supported the plastic industry quite a bit more than we were comfortable with, and we would have to make a very large investment upfront. For us there were a few apparent issues with this option: where does one store all of those plastic bins (1000s), all the damaged/unusable ones would still go to the landfill, and how much water and sanitizer would you need to use every week?

That last item was the kicker for us. Having to wash and sanitize every bin every week seemed like an incredible waste of water, soap, and bleach-type products. I would still feel like I would need to use a plastic liner because it wouldn’t feel sanitary enough for me to put your produce in a plastic bin. I still shudder when I think of this – yuck!

Mind you, we were a growing company with lots of little ones running around the farm (a.k.a., we were sleep deprived), but in one of our more lucid moments, we decided to go with a cardboard version of our box and stay with a liner and the plastic bags. This decision allowed us to recycle the boxes at the end of their usefulness, often using the older boxes one last time to send produce to the food banks.

One of our core principles is to be good stewards of the land and our natural resources. Because of this we are constantly evaluating our processes to better serve you as well as to benefit the environment. With those principles driving our discussion, we decided that using the recyclable cardboard boxes with a liner saves on landfill waste, plastic, water and chemical usage, and is a sanitary option. Is it perfect? No, but it has a minimal impact on the environment and is a sanitary way to distribute fresh produce.

Next week, I will go into our reasoning on plastic and how our company uses less than buying produce at the grocery store.

Thanks for supporting our good food network!

 

tristan-sign

Posted on by

Change

Change is afoot here at the Klesick Family Farm. The first change happened last weekend. I was blessed to walk our oldest daughter, Emily, down the aisle! Making that walk is an incredibly emotional moment in a father’s life. In the last two summers, Micah got married, Aaron got married, and now Emily is married. It is a little different, giving away a daughter than it is receiving a new daughter into our family. After all, this is my little girl, who I’d always known would find the love of her life and decide to get married, but it happened way faster than I ever imagined! Joelle and I are very excited for Keiran to join our family and to hand over to him one of our greatest treasures, so that they can begin their journey together.

For those of us who are parents, our children are our most precious crop. We pour our lives into them, teaching them, giving to them, and believing in them. A wedding is a culmination of all of these AND you get a new family member. Emily’s wedding was pretty special.

Another much smaller change that we have made at the Klesick family house and on the farm is to cut out plastic wrap. It has taken a little adjusting, but we are making it work. It is just so easy and efficient to use plastic wrap. But here we are, three weeks into the New Year, and voila, the trash is less full and we have discovered there is life after plastic wrap. Who would’ve have known!

We have located all of our bowls that “had” lids and purchased a set of silicone lids and a few sets of the clear plastic bowl covers. We have mostly used the clear plastic bowl covers because most of the larger main meals like soup or roasts already have lids for the pans we cook in. The silicone lids are excellent for covering salad type bowls. One thing I have noticed is that we rarely cover anything on a plate anymore, whereas before we would routinely use plastic wrap for covering a plate of leftovers.

We are also switching to a re-useable pallet wrap for our business. This move alone will save one garbage can of plastic going to the landfill a week. Another environmentally friendly move we are considering is switching to emailed invoices.

Let us know how your family or business re-uses every day items to benefit the environment.  You can email us or share your ideas on FB, twitter or Instagram!

Thanks for supporting our good food network!
tristan-sign

 

 

 

Posted on by

What We Eat Matters

Before I begin, I would like to share an excerpt from “Citizenship in a Republic,” by Theodore RooseveIt, April 23, 1910.

It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat. 

As I think about the market place that Klesick Family Farm serves, I feel much like this famous portion of Theodore Roosevelt’s speech. As a small farmer and small business owner, it can feel daunting to engage in this battle for good food. Good food that nourishes our bodies and is grown in a way that can heal our land and environment or build upon good stewardship.

Our nation at the turn of the 1900s was having a heated debate about Conservation and Stewardship. Those two concepts are used interchangeably today, but they are distinctly different. Conservationists were advocating for no use, to let nature function alone. An example of this would be our National Park System, and John Muir would be a proponent of this thinking. Stewardship advocates would want to see working landscapes that are actively managed for the benefit of the public. An example of this would be salmon fisheries, federal grazing permits on national lands or timber harvest in the national forests.

But when I survey the horizon today, I see less conservation and stewardship to benefit the public. I see well-oiled and well- connected multinational and national food, chemical, and large farms (food factories) protecting  their private interests. And at every turn these groups are blocking my access, our access, to change. We need to change the food system for the good of all, for the health of all.

So we find ourselves in the arena with you, battling for the health of our nation and for common sense to prevail in Congress. We are turning the tide. Every organic purchase sends a clear and definitive reminder that we are engaging in another food system that is a benefit to the environment, the nation’s health and family health.

Thanks for supporting our good food network.

 

tristan-sign

Posted on by

Begin, Again

I recently came across something that I wrote on the first day on 2014. That day didn’t set off to a great start. My oldest, Baron, ended up in an emergency walk-in clinic with an earache that was causing him to shriek in pain. I wrote of the events of the day and how I started to see them as a bad omen for the year. “If this is how the first day of the year started then what’s the rest going to be?” I asked myself.

Thankfully, I quickly stopped that train of thought and realized that, first of all, aches and pains are a part of life and often a reminder of how grateful I am to have most of our days filled with healthy bodies and, secondly, as much as I love a clean start, I don’t need the calendar to tell me when to start. I can simply begin again and again and again.

The same can be said for making and then subsequently breaking resolutions. I’ve made them in the past then broke them shortly after and allowed the guilt I felt from not living those resolutions to hide the fact that each day is a day to start fresh – each hour even. There then is no pressure to hide from failed resolutions because each slip up is simply an opportunity to begin, again. There’s great freedom in that.

When the need arises to begin again, I’d love to suggest you do so with this simple carrot salad. Shredded carrots are dressed with olive oil, lemon juice, garlic and a few warming spices that hint towards winter because we need whatever we can to feel the warmth in these months. There’s also a bit of red chile which really warms; the amount is really up to you. It’s a welcomed bit of freshness in the season of long-simmered stews, cream-filled braises, and cupsful of hot chocolate. None of which are bad things, mind you.

While I’m not one for resolutions, I’m okay with seeking more grace in 2015 – for ourselves, for each other, and for the freedom to see each day as a new beginning. May that resolve guide us to more health, joy, and love in the coming year.

by Ashley Rodriguez                                                                           

Chef, food blogger, author and full-time mom. You can read more of her writings at www.notwithoutsalt.com

 

Fresh Carrot Salad                        

This recipe comes from my brand new cookbook, Date Night In, which was the work of resolving to spend more time dating my husband in the comfort of our home. know picnics and winter aren’t synonymous, but I do tend to think of picnicking when I eat this salad. I’m particularly fond of the gentle wisp of cinnamon in the salad that’s warming without making the carrots taste too sweet. Add more jalapeño if you like heat.

Ingredients:

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 garlic clove, minced

3⁄4 teaspoon ground coriander

1⁄8 teaspoon ground cinnamon

1⁄2 teaspoon sweet paprika (smoked or regular)

1⁄2 fresh red jalapeño pepper, seeded and very thinly sliced

1⁄2 teaspoon kosher salt

8 ounces / 230 g carrots, grated (2 to 21⁄2 cups)

1⁄2 cup / 15 g chopped fresh cilantro

 

Directions:

Whisk together the olive oil, lemon juice, garlic, coriander, cinnamon, paprika, red jalapeño, and salt. Toss the dressing with grated carrots and cilantro.

This salad can be made 1 day in advance; I’d advise adding the cilantro just before serving to keep it fresh looking.

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