Tag: produce home delivery

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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.

 

tristan-sign

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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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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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Passing the Baton

John, Gordon, and Hugh come by every week and pick up some of our food bank donations. They are a part of a team that, for Klesick Family Farm (KFF), begins with you. Yes, you. Through your partnership with KFF, we are able to bless hundreds of families throughout our delivery areas. We are currently serving eight different food banks in Island, Skagit and Snohomish Counties weekly through our Neighbor Helping Neighbor initiative. With your help, so far this year we have been able to donate upwards of 650 boxes of organically grown produce and would love to see that number grow to 1,000 boxes of good for the year.

John, Gordon and Hugh are the middle legs of a relay race, where good food ends up in their vans on the way to the Stanwood Camano Food Bank or His Pantry food bank at Camano Chapel. Once there, the baton makes its way to many more volunteers who sort, merchandise and finally help our neighbors in need. But it all begins with the donation of a $26 box of good. For just $26 a month you can purchase a Neighbor Helping Neighbor food bank box and begin an act of compassion—one that will send a message of hope (and good food) all the way through the channel of volunteers on its way to a family in need.

Around Thanksgiving and the holidays, in particular, the sting of hunger hurts a little more. So for more than a decade KFF has sponsored a $26 donation Holiday Box. This is the same Holiday Box that we offer to our customers for their Thanksgiving meal, but we discount the donation Holiday Box in order to make it easier for customers to bless others in  our community.

Klesick Family Farm is committed to serving our neighbors in need. We are thankful to partner with you and John and Gordon and Hugh and the hundreds of other volunteers to offer a good food solution and an act of compassion to help others.

Would you consider joining us this Thanksgiving by starting another relay race and investing $26 to help our neighbors in need? We have made it super easy, just order online or contact our office and we will do the rest.

Thank you in advance for your continued partnership.

 

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FARM DREAMS

Originally Published in The Herald: Sunday, November 23, 2008

Story and photos by Dan Bates, Herald Photographer

THE HEART

Tristan Klesick may not be able to feed 5,000 people with a couple of fish and five loaves of bread, but he does possess strong Christian faith, unusually good food-growing skills and some great ideas for helping people bless other people.

“I know others have the heart to bless people with food,” Tristan says. “And with our farm staff and products, and our delivery vans, we have the means to help them do it.”

Tristan started a program called Neighbor Helping Neighbor about 10 years ago, but it isn’t advertised. He is low key about it and he won’t pressure others to use it. He merely would like to provide a conduit that people can use, by their own choice, to bless others with food.

It’s a not-for-profit function of the farm, something Tristan and his family believe in. They would do it themselves, anyway, but providing a way for others to use them increases the bounty for everyone. So far this year, about 340 family boxes and 100 holiday boxes have been donated.

People can purchase a box of food and have it delivered to someone they know who needs it. Or, what is more often the case, people ask the Klesick Farm to donate it to the food bank. The Klesick Family Farm matches every fourth box that customers donate.

THE SOUL

She is all too young, and alone, holding a baby in a carrier. She avoids drawing attention to herself as she nervously looks over the food at the Snohomish Food Bank.

It’s clear she can’t carry groceries and hold the 2-week-old baby at the same time.

Ed Stocker, 82, kindly invites her to set the baby down next to him. He’ll gladly watch the child.

She is reluctant to separate from that baby, even for a minute. Yet, she finally leaves the child, quickly gathers some food and carries it to her car.

The next time she arrives, she takes the baby right to Stocker and sets the carrier down next to him. Each time she returns, the women volunteering fawn over the baby while she gathers food. Her guard lowered now, the young mother chats happily with the women, and the old man.

The young woman hadn’t been afraid in the beginning, Stocker explained. She was embarrassed.

It’s not easy to seek help. It can be an art to give it.

THE BLESSING

Gail Brenchley of Snohomish donates Klesick boxes because she feeds her five kids produce grown by the Klesicks and sees the difference in how they eat.

“If people are getting fresh vegetables, they’ll eat them,” she said. “Their kids will eat them because they taste better.

“I like to give others the same thing I feed my own family.”

Eva Burns donates the Klesick Farm boxes because, she said, it’s the way she would like to be treated if she were in need.

The delivery is key, she said. Somebody else doing the lifting is what makes it possible for the 82-year-old Everett woman to bless others in this way.

Michele Payton said the Klesick Farm’s pre-order holiday box is a bargain at $30.

“You can donate a second holiday box to some family you know, or to the food bank for $25,” she said. “And you should see it!”

Still, the Camano Island woman cancelled her own Klesick Farm deliveries.

“Because of economics, I e-mailed the Klesick Farm saying I needed to suspend deliveries for a while, until things get better,” Payton said. “Tristan not only called and lowered the cost of my food box, but he counseled me on the economic situation; he’s very knowledgeable.

“It touched me. I was personally surprised by the generosity.”

“It isn’t ‘business as usual,’” Payton said. “It’s not just another good value, food-wise. What other place would call somebody?

“I’m not going to get a call from some CEO at Costco to say, ‘Hey, let me help you out for a while.’ ”

Vicki Grende, whose husband, Don, was on strike at Boeing for eight weeks with the Machinists union, recently e-mailed the Klesick Farm to thank them for charging them half-price throughout the strike and to let them know they would like to pay full price now.

The majority of the donated Klesick Farm boxes go to the Stanwood Camano Food Bank. Ed Stocker will pick up about 60 holiday boxes for the Snohomish Community Food Bank this week.

The food banks are accustomed to stocking fruits and vegetables from the big stores, product that is near the end of its shelf life, yet still good if consumed right away.

The Klesick boxes are different.

“The thing about the Klesick boxes is they’re fresh vegetables,” Stocker said. “They’re not culls. They’re strictly the best — the same food they deliver to their customers is what they send with me.”

“I will go any distance to pick up produce,” Stocker said. “With Tristan, that’s my trip because his kids and I like to talk duck hunting and goose hunting. Those kids, they’re just like my own.”

He thinks Tristan is OK, too. He notes that Tristan began farming as an adult, rather than growing up on a farm like everyone in the Stocker family.

“He has a different slant on agriculture than someone who grew up on the dirt,” Stocker said. “And that’s good!”

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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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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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Fresh This Week Tips, Week 11.7.10

Fresh This Week Tips, Week 11.7.10

Pink Lady Apples
STORE: Store in the crisper of your refrigerator for up to one month.
PREP: Just wash and eat (or use in your favorite recipe).
USE: Your Pink Lady apples are best for eating out of hand, using in pies or adding a sweet crunch to salads.

Image from http://weblogs.baltimoresun.com

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Concorde Pears
STORE: Set your Concorde Pears in a bowl on the kitchen counter to ripen. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: The dense flesh of the Concorde pear makes it ideal for cooking since it holds its shape and flavor when baked, poached or used in jams. Concordes are also very slow to oxidize when cut, making them an excellent choice for salads.

Image from: http://theproduceguy.blogspot.com

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Cucumbers

STO RE: Store wh ole cucu mbers, in a plastic bag in the refrigerator up to 10 days.
PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.
USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches: http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion!

Leeks
STORE: Store your leeks lightly wrapped in plastic wrap to contain odor and moisture. Don’t trim or wash them before storing. Keep them in the crisper of your refrigerator for up to one week.
PREP: World renowned chef, David Lebovitz shares photos and beautiful articulation to explain the process of preparing leeks: http://www.davidlebovitz.com/2009/03/how-to-prepare-leeks-1/. We’ll let him take the stage! Enjoy!
USE: Leeks are related to the onion, yet have a milder, mellower taste. Use your leeks in any recipe that calls for onions. Try out this delicious and home-warming Smashed Potato and Leek Soup: http://www.klesickfamilyfarm.com/main/box-of-good/recipes/smashed-potato-and-leek-soup

Cherry Tomatoes
STORE: Ripe tomatoes should be stored at room temperature and used within a few days. Never refrigerate tomatoes as the cold temperature kills the tomatoes’ flavor.
PREP: Cherry tomatoes are much smaller than regular tomatoes ranging from the size of a thumb tip to a golfball. Leave them whole, half or quarter your cherry tomatoes depending on your recipe or desired use.
USE: Cherry tomatoes can be tossed into a salad or grilled, baked or broiled and added to pastas, pizzas or eaten as a side dish. We suggest tossing your cherry tomatoes with a little minced garlic, olive oil, salt, pepper and lemon juice, putting them in a baking dish and letting them bake at 350 for 20 minutes. Baking your tomatoes will bring out the natural sweet flavor and provide a great base for simple dinner dishes.

Image from: http://makeitfromscratch.blogspot.com/

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Fresh This Week Tips, 10.3.2010

d’Anjou Pears
STORE: Keep pears at room temperature until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: d’Anjou pears can be eaten out of hand, mixed into a spring salad, baked or poached. Remember the delicious Apple and Rhubarb Crisp recipe? Make another version of that crisp by substituting the apples and rhubarb with pears and dried cranberries.

Spartan Apples
STORE: Store apples in a paper bag in the crisper of your refrigerator. Spartan apples typically don’t keep for very long, so it’s advisable to use your apples within 1 week.
PREP: Wash apples under cold running water. If using your apples in a recipe, typically you will peel and core the apple before cutting it into slices or cubes. To prevent apples from browning, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice).
USE: Spartan apples are the small to medium sized offspring of MacIntosh apples. They are a favorite among children for their crisp, snow white flesh and sweet flavor. Pack your Spartan apples as a lunchtime snack or use them to make a wonderful applesauce or apple butter.

Bunch Carrots
STORE: Always remove tops from carrots as they take moisture from the “root” to stay green, leaving you with a limp carrot. Store carrots in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel to reduce the amount of moisture that is lost. They should keep for about two weeks. Be sure to store your carrots away from apples, pears, potatoes as they produce a gas that will make carrots bitter.
PREP:  Wash carrot roots and gently scrub them with a vegetable brush right before preparing them to eat. Peel (if desired) and chop according to your recipe or their purpose.
USE: You can steam, pickle, puree (for carrot soup!), juice, eat them raw or add them to any number of soups, stews and stir fries.

Yellow Corn
STORE: Store corn in a plastic bag in the refrigerator. Do not remove its husk since this will protect its flavor. To enjoy your corn at its best, eat as soon as possible.
Fresh corn freezes well if placed in heavy-duty freezer bags. To prepare whole ears for freezing, blanch them first for seven to eleven minutes depending upon their size. To freeze the kernels, first blanch the ears for about five minutes and then cut the kernels off the cob. Whole corn on the cob will keep for up to one year, while the kernels can be frozen for two to three months.
PREP: To prepare your corn, remove or pull down the husks (depending on if you would like to cook your corn with the husks on or off) and remove the silk from the cob. Rinse under cool water (if desired, pull the husks back around your corn). To cut the kernels off of a corn cob, put the flat stem end in a bowl and run a sharp chef’s knife down the length of the ear using a sawing motion.
USE: Corn can be grilled, baked, steamed, boiled or broiled. For a last taste of summer, try this tasty Oven Roasted Corn on the Cob recipe. To enjoy your corn in Fall dishes, add cooked corn kernels to soup or chili for a heartier, more nutritious meal.

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Honey! Bar the door! We’ve got ourselves a crawler!

I know it’s inevitable. At some point in time every little one gets mobile and life changes, but I was secretly hoping for a few more months of “stationary” play! Officially, she began crawling at 5.5 months. This isn’t our earliest. Her sister, Emily, started crawling at the same time 17 years ago and she hasn’t stopped moving since! We will have to see if Joanna walks at the early age of 8.5 months, as her older sister did. Time will tell. Having a little one reach that wonderful age of mobility quickly moves them into a new phase of learning, which means it moves us, as parents, into a new phase of teaching. Now that she is scooting across the floor we need to begin training her to make good choices. Of course, this will be a gradual process, but now she will be discovering toys left out by siblings, the cat food dish, a fireplace, older siblings with quick feet, etc. One of the most comical learning opportunities comes when the little ones begin to learn to negotiate the happily wagging tail of our big (giant to them) black Labs.

It is all good! It is all supposed to happen! Every stage of life is special, and laying a foundation of love and respect early is critical to a great relationship later. Teaching her that “no” means “no” will be one of the next things she learns, and when she is a little older and getting around well, it will be time for her to learn “Joanna, come here, please”.

Sadly, as parents of young children, it’s easy to train children that we are not serious about our requests. And the constant negotiating or nagging eventually can wear a parent out and put a strain on the relationship. But if one establishes “no” early or “come here” early then parents will naturally have a better relationship with their child, for the simple reason that there’s not always a mini war on their hands. Children thrive with love and healthy boundaries. Good seeds planted now will bear good fruit later and as a father and a farmer, life has taught me planting the good seeds is the way to go.

– Tristan

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Fresh This Week Add-Ons: It is cooking greens season!

If you like ratatouille…this is a great time! We’ve got basil, zucchini/yellow summer squash, red bell peppers,  garlic & onions available to go with! For a great Ratatouille recipe, go tohttp://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

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Fresh this week 09.14.2010

Gala Apples:
A superb dessert apple that is excellent for fresh eating and baking! Enjoy them raw, cooked, roasted or in vegetable platters.

How to store:

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.

Green Bell Peppers
Bell peppers add fresh flavor and splashes of color to raw and cooked dishes. They’re also great sources of vitamins A and C.

How to Store:

Refrigerate peppers unwashed (moisture speeds decay) in a plastic bag in the vegetable drawer. Red and yellow peppers will last up to 5 days; green, about a week

Arrugula (Also called Roquette)
Arrugula adds spicy accents to dishes far beyond Italian. Arrugula is used in Italian dishes and with many foods containing olives, garlic, tomatoes & peppers. It’s leaves are zesty and when harvested before fully mature make a great addition to salads.

How to store:
Place the bunch, or the loose leaves, in a plastic bag in the refrigerator’s vegetable drawer, where they’ll last up to 3 days.

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Fresh this week 9.07.2010

STARKRIMSON PEARS:

The Starkrimson pear has a beautiful full red color and a very juicy, sweet and floral flavor. Make a display of these in a fruit bowl; they are as beautiful as fresh cut flowers. But when you eat them you might want to lean over the kitchen sink because they are so juicy and sweet!! Their sweet floral flavor also compliments strong cheeses. Together with goat cheese or blue cheese they really dress up a salad.

These herald the first of the pear harvest and will likely need to ripen a few days before use.

To hurry the ripening process, keep pears at room temperature, each piece individually wrapped in paper, or enclosed in a paper bag ventilated with a few holes. Check them with some frequency. Pears ripen from the inside out. Looks can be deceiving so test the stem end for that slight “give” to tell you when the pear is ready. Ripe pears  should also be slightly fragrant. Ripe pears should be stored in the refrigerator. See the recipe on the back of the newsletter for Ashley Rodriguez’s delicious Sautéed Pears with Toffee Sauce, an excellent way to enjoy this crisp pear.

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CILANTRO:

Store: Wrapped loosely in plastic, cilantro will keep in the refrigerator for one week as long as the leaves are not wet. If the leave become wet (don’t wash them until you are ready to use them) they will quickly spoil. Rinse cilantro well before using as it may have soil or grit clinging to its leaves and stems.

Prep: When you are ready to use cilantro, take the whole bunch holding onto the stems and dunk it into a bowl or sink of cool water. Gently swish back and forth to rid the leaves of any sand or grime.

Shake cilantro well to remove excess water, then pat dry with a towel.

Begin slicing through stems with your chef’s knife. Slice off only as much as you need; the unused portion will last longer uncut

Holding your knife’s tip steady on the board while you rock the blade back and forth, finely chop cilantro. Take care not to over-chop, or cilantro will turn black.

Wrap unused cilantro in damp towels used to dry off the washed cilantro and place inside a resealable plastic bag. Your herbs will last three to five days in the refrigerator, as long as you keep the towel slightly damp.

Use cilantro in fresh salsas, southwest dishes, add it to beef or meat filling in a taco or burrito. Use as a marinade to spice up meat dishes. Cilantro is also used in many delicious Asian dishes, salads, dressings, and soups.

For a simple and delicious guacamole recipe featuring cilantro, go to http://www.finecooking.com/recipes/cilantro-lime-guacamole.aspx

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AVOCADOS:

Store: avocadoes should be sotred at room temperature to allow them to ripen to their desired stage. Place in a brown paper bowl or in your fruit basket to ripen them.  When ripe they need to be used with in a day or two.

Prep: To peel, grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. At this point there are a few ways you can proceed to remove the pit from the avocado half that has the pit. One way is to make another cut, lengthwise on the avocado half that has the pit, cutting around the pit, exposing it so that it is easier to remove. You can also use a spoon to scoop out the pit.

At this point, you can either scoop out the avocado flesh with a spoon (for making guacamole), or slice the avocado into segments. To make it more easy to scoop out the avocado flesh, take a small dinner knife and gently make cuts in the avocado flesh in a cross-hatch pattern, careful not to break through the avocado peel. Then use a spoon to easily scoop out the avocado pieces. If you are making guacamole, don’t worry about slightly discolored or brownish sections. Scoop them up with the rest of the avocado to mash.

For step-bt step photos of this go to http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/

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Bean Recipes!!

Green Beans with New Potatoes

http://www.foodnetwork.com/recipes/paula-deen/green-beans-with-new-potatoes-recipe/index.html
Recipe courtesy Paula Deen

Ingredients:
• 3 pounds fresh green beans
• 1/4 pound salt pork, sliced
• 1/4 cup bacon grease
• 2 cups chicken broth, plus more if needed
• 2 to 3 teaspoons House Seasoning, recipe follows
• 12 small red potatoes
• 1 onion, cut into slivers
• 1/2 stick unsalted butter, sliced
• Ground black pepper
Directions
Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese

Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.

Ingredients
• 3/4 pound wax beans, trimmed
• 3/4 pound green beans, trimmed
• 2 cups chopped tomato
• 1 tablespoon sherry vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced fresh basil
• 1/2 cup (2 ounces) crumbled feta cheese
Preparation
Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.
Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

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Potato Salad Recipe's From Contest Winners

The Potato Salad Recipe contest is over! Thank you to everyone who participated; we truly enjoyed all of your great recipe ideas. We have picked our winners and
recommend you try them out for yourself for this Labor Day weekend!

From: Laura Strzelec:

“Those who don’t appreciate traditional potato salads will find much to enjoy in this recipe. Potato salads were never a favorite dish of mine – until I tasted this one. Wonderful things often come together – this recipe was shared with me by the same good friend who introduced me to the Klesick Family Farm. This recipe also provides a great incentive to keep my herb garden healthy.”

Herbed Potato Salad

serves 4 to 6

2 lbs. small red potatoes, cut in 1-inch cubes
2 T. red wine vinegar
1/4 c. olive oil
1 T. Dijon mustard
1 T. chopped fresh oregano
1 T. chopped fresh chives
1 T. chopped fresh basil
3/4 t. salt
1/4 t. freshly ground black pepper
1/2 c. diced red onions

Steam potatoes 12-14 minutes, until tender. Whisk vinegar, oil, Dijon, herbs, salt and pepper. While potatoes are still warm, toss with dressing and onions. Cool and serve.

From: Kristy Black

Ingredients:

5lbs red skin potatoes
4 Scallions
6 slices of bacon cooked and crumbled
2 tbsp of Chives
1 tsp dill
1/2 tsp celery seed
1 1/2 cups sour cream
3 tbsp sugar
4 tbsp cider vinegar
salt and pepper to taste

Dice up potatoes into bite size pieces and boil until tender. Drain and set aside.

Chop up scallions, dill and chives (if using fresh herbs, dried are perfectly acceptable).

Whisk sour cream, sugar and vinegar together. Then add scallions, herbs and crumbled bacon. Once potatoes have cooled mix in with dressing and add salt and pepper to taste. Have it cool in the fridge at least one hour prior to serving as to allow flavors to “marry”. I sometimes add shredded cheddar cheese as well.

I will be honest, I am guessing at measurements here as I usually just eyeball everything. This is requested all the time by friends and family. Hope you enjoy as well!

From: Kelly Cooney

I made this a couple of weeks ago with the amazing fresh peas and potatoes in our box, and chives from the garden!
Yum! It is an adaptation of a recipe from epicurious.com

Potato and Pea Salad with Chive Aioli:
• 3 pounds small red-skinned new potatoes, unpeeled (can substitute with other types of potato as available)
• 3 tablespoons white wine vinegar
• 3 celery stalks, thinly sliced
• 1 1/2 cups fresh green peas, shelled
• 1 cup mayonnaise
• 6 tablespoons chopped fresh chives
• 1 tablespoon Dijon mustard
• 2 garlic cloves, pressed
• 1/4 teaspoon cayenne pepper

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.