Tag: raspberries

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Pre-Order Your Local Berries, Canning Veggies, and Herbs!

bulk produce 2015

 

For 17 years, we’ve been bringing the local harvest to you.

Each season, while the Northwest harvest is at its peak – we deliver it to your door!

How can you get your share of the local good? It’s simple. Contact us to let us know which of the bulk fruits and/or veggies you’d like, and we’ll put your order on our reservation list. When the harvest is at its peak. We will contact you before sending out your order, so that you can prepare for its arrival.

locally and organically grown

 

Please note, all harvest dates are approximate and are subject to the laws and whiles (and wiles!) of nature. 

  • Strawberries: Half Flat (6×1 pint): $24 – Available now!!
  • Harvest dates: June-August (note, some gaps in between harvests to be expected)
  • Blueberries: Full flat (12×1 pint): $40
  • Half Flats (6×1 pint): $22
  • Harvest dates: late June-August.
  • Raspberries: Half-flats (6×1/2 pint): $22.
  • Harvest dates: late June-August.
  • Pickling Cucumbers: Order as many as you need!
  • 5-lb. units. $7.50/ 5 lbs.
  • 40 lb. boxes. $50
  • Harvest dates: August-September
  • Dill: 1 bunch is a 2-3 inches in diameter. $4/bn.
  • Harvest dates: August-September
  • Green Beans:
  • 5 lbs. $15
  • 20 lb. boxes. $45
  • Harvest dates: August-September
  • Bulk Basil: available in 1 lb. units (about a grocery bag full). $8.50/lb.
  • Harvest dates: August

Click here to email us your order.

*Important note: delivery week for these bulk orders are determined by harvest dates. If you will be away on vacation during specific weeks this summer, please let us know so that we don’t schedule your delivery while you are away. 

These items are served on a first-come, first-serve basis. Availability may be limited. 

Bulk orders will be delivered on your regular box of good delivery day. 

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Farm Update Wednesday

Every week for the last few months, I have been vlogging (video blogging) on Wednesdays about something on the farm.  It has taken me a few years to warm up to the idea of vlogging. I have been writing a weekly blog since 1998, but vlogging that took some coaxing. But eventually Marty, our social media and menu planner, was able to talk me into it. And she is quite faithful to send me reminders, but this week I beat her to the punch and sent one in before she even asked!

 

I have covered berries, apples, pruning, potatoes, chives, sunflowers, winter squash, and greenhouses. It has been a lot of fun to chronicle what is happening at that moment and what is going through my mind at that same moment. If you could hear the bloopers! I usually take three or four videos before I get an acceptable 45 – 60 second “winner”. I always seem to start with, “Hey, Klesick Family Farm customers, Tristan Klesick here……”  Last week, we talked about raspberries. This week’s topic will be decided on Wednesday morning, where I will find something that catches my eye and get to vlogging.

 

My hope is to communicate how we grow your food and the importance of growing good food.  It is about a way of farming that nourishes you physically, emotionally and spiritually. Our message is one of hope through good farming and good food, hope through good customer service and hope through being a part of a community that cares about the environment now and in the future.

 

So when Wednesday rolls around check out our Facebook and Twitter pages and see what is on my mind and what is growing on the farm!

 

See you Wednesday,

 

tristan-sign

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Berry Time!

The berry season started early this year. I shudder to even mention the weather, but we could use a drink for a lot of our crops, but it would be a disaster for hay farmers and berry farmers now. But it is what it is and if we get rain, great, and if we don’t we will drag out the drip tape and get to watering.

I have already dragged out the drip tape for the strawberries to keep the moisture sufficient to keep those berries growing. We plant a variety called Albion. It is a day-neutral variety, which means that it is not affected by the increasing day length like many of its June-bearing cousins. The advantage of day-neutral varieties is that they produce all season, well into October. The disadvantages are that the fruit set or production and they do not have that classic NW flavor. So we end up picking a little all season instead of a bunch in June.

The June bearing varieties produce copious amounts of strawberries in June and have that classic NW flavor, but are extremely delicate to handle. The disadvantage here is that if it is a rainy June, mold becomes an issue and you can lose a year’s worth of work pretty quick!

While I love the Albion berry for a lot of reasons, I find myself missing the bigger harvest of June bearing berries. So I decided last week to order 3000 plants of Puget Crimson. It is a newer variety developed by WSU for northwest growers. In addition to the Puget Crimson, I am also ordering Black Diamond Blackberry plants to trial them on our farm. We will start with 200 feet and go from there. The Black Diamond is also a newer variety that seems to do well in our climate and to top it off it is “thornless”!

May your health be vibrant and days be merry!

 

tristan-sign

 

Local Organic Berries & More!

Blueberry Flats…. Full $38, Half $22

Raspberry Flats…. Full $38, Half $22

Strawberry Flats. Full $36, Half $20

Pickling Cucumbers……. 5 lbs. $7.50

Bulk Basil……………………… 1 lb. $7.50

Green Beans……………….. 20 lbs. $40

Garlic & Dill will also be available – notify us to request some with your pickling cuke or other bulk order!

To place your order, please call our office (360-652-4663) and we will add your name to our reservation list. Once the items are ripe and ready, we will contact you and schedule a delivery. Orders are on a first-come, first-served basis.

 

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Hang On To Your Hats, It's Time To Farm!

Hang on to your hat, because these next few weeks are going to be a class 5 kayak ride!  We were behind a few weeks ago, but now we are getting nervous.  If the weather doesn’t break soon so that the rain lets up, I won’t be harvesting anything until August.  At least we have snuck in (mudded in) a few plants in between rain storms. Our first plantings of peas are up and our second plantings are just emerging. The strawberries and raspberries are sending out new leaves every day and those two nice weekends we had gave the bees enough warmth to get out and work in the orchard.   Now,it is a waiting game to see if (and how much of) the fruit will set. 

After last year’s horrible spring, I decided to diversify and plant some more perrienels , like raspberries, strawberries, apples, pears, plums as well as herbs.  Even the beef help to mitigate springs like these. Every season has its ups and downs, challenges and triumphs. By diversifying we are able to cover expenses and even out the waves of life or seasons.  Looking forward to calm waters ahead.

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Fresh This Week Tips-August 5, 2011

BLACK FRIAR PLUMS

STORE: Refrigerating plums before they’re ripe results in a mealy texture, so allow firm fruit to ripen at room temperature up to 2 days, until the flesh is soft and the skins develop a silvery, powdery coating. After that, store them in the refrigerator for up to 4 days.

PREP: Remove the pit by slicing all the way around the fruit, starting at the stem end. Rotate each half and the pit should come free.

USE: Plums pair well with both sweet and savory foods and make an excellent accompaniment for cheese, chocolate, and dessert wines.

PERFECTION APRICOTS

STORE: To ripen, keep apricots at room temperature in a paper bag until soft and fragrant. If you’re not eating them immediately, they’ll keep refrigerated in a paper bag for up to 5 days. Dried apricots can be kept in an airtight container for up to 6 months.

PREP: To pit an apricot, cut around the seam, then twist the 2 halves. The pit should pop out easily.

USE: Apricots are delicious in sweet tarts and other desserts, add a fruity touch to savory stuffings, and complement lamb, poultry, and pork especially well.

RASPBERRIES

STORE: Refrigerate unwashed in a single layer on a plate, covered loosely, up to 3 days.

PREP: Raspberries are very fragile. Right before using, rinse off with your sink sprayer or give them a quick dip in a bowl of water; don’t soak too long or they’ll get waterlogged and turn to mush.

USE: Raspberries are best eaten raw but also make delicious jams, muffins, and desserts.

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This Week's Add-Ons – July 11th, 2011

The local season is beginning to explode…finally! Guess what that means? It’s berry time!

Local flats of fresh blueberries and raspberries are available to order now!

Local Blueberries, Flat: $48.00

Local Raspberries, Flat: $35.00

Local Cherries are here and fabulous! Red Bing: $4.00/1-lb. Rainier: $6.50/lb.

Local Apricots: $1.00/each.

*If we don’t have the berries the week you order due to weather/availability, we will send them out  when they become available…and, let us know if we need to contact you first.*

To order please visit: http://www.klesickfamilyfarm.com/main/order-fruit

This is THE time to get your garlic scapes for pesto!

Garlic scapes freeze exceptionally well and are terrific with basil in pesto or as a topping on pizza…and pickled! See Ashley Rodriguez’s lovely post on pickling these short-season gems: http://notwithoutsalt.com/2009/06/18/garlic-scapes/

Garlic Scapes, local. 5 bundles for $9.00

Basil, local. $2.00/bn.

Shiitake Mushrooms (also local): $4.55/0.5-lb.

To order please visit: http://www.klesickfamilyfarm.com/main/order-vegetables