A great big “Thank you” to you and our participating suppliers for partnering with us in our effort to raise support for World Vision’s Japan quake and tsunami relief effort. This is our final week of contributing 20% of our sales on items from the following suppliers: Breadfarm Middleton Organics Oils of Paicines Sweet Creek Foods For more information about this effort, please read the March 18th “Wave of Good” entry on our blog at: http://www.klesickfamilyfarm.com/main/box-of-good/wave-of-good
This spring, to aid you in your organic gardening, we have decided to make some of the products that we use here on our own farm available to you!
We are excited about the BioGarden garden and plant products because they incorporate broad-spectrum microbes, specially formulated enzymes, and a balanced nutritional program to promote optimal health of plants and soil, resulting in higher yields and healthier food. The BioGarden products are made by Tainio Technology & Technique – a family-owned and operated company here in Washington state that is dedicated to producing natural, sustainable products and solutions to help restore the balance in nature, leading to a healthier tomorrow.
10 packets / Yield: 5,000 sq. ft. per packet
A nutrition-packed foliar spray fortified with beneficial microbes, for fast nutrient delivery to fruit trees, vegetables, berries, shrubs, and flowers. and shrubs. Simply tear open one of the single-application packets of BioGarden™ Foliar Fertilizer, pour into water, and decant into sprayer. May be applied to trees*, shrubs, flowers, vegetables, etc.
*Not recommended for needle bearing trees and shrubs.
1tsp. in 3 gallons of water for 60 sq. ft. area / Yield: 160 applications per container
A blend of beneficial microbes and nutrients to help build rich, healthy soil, which is the foundation for plant health and productivity. BioGarden™ Soil Conditioner may be sprinkled directly onto the soil or may be mixed in water and sprayed or watered in. May be used in furrow at planting, as a root-dip for transplants, or to side-dress established plants and trees. Use up to four times during the growing season. Use for vegetables, flowers, berries, around fruit trees, and in containers.
4oz. spray bottle
A foliage spray for indoor plants designed to activate beneficial microbes already present on the leaves of indoor plants. These microbes will process dust and other particles into nutrition that indoor plants can absorb for beautiful and luscious growth. Leafzyme is ideal for removing dust from African violets and other “fuzzy” plants, or restoring luster and shine to smooth ones.
Easter Blessing Box ($31) – Share the joy of this Easter season with your neighbors in need by donating an Easter Blessing Box to the food bank. We will deliver this box to the food bank in time for the holiday. Available in the Boxes section of the Products page on our website.
Breadfarm’s Cherry Pecan Shortbread Cookies (10 oz. bag, $12.00) and Hazelnut Espresso Cookies (10 oz. bag, $12.00). Available in the Grocery section of the Products page on our website, under “Easter Gifts”.
Theo Chocolate’s Spring Confection Collection (3.1 oz. box, $17.60). This 8 piece box chocolates includes 1 each: Lime Coriander, Pearl Jasmine, Burnt Sugar, Lemon, Mint, Hazelnut Gianduja, Lavender Caramel & Ginger Rose Caramel. Please be aware that our handmade cream-based ganache confections have a two week shelf life. Available in the Grocery section of the Products page on our website, under “Easter Gifts”.
Serves 4 as a first course
3 tablespoons extra-virgin olive oil
2 tablespoons crème fraiche (or heavy cream)
1 tablespoon Champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon Mustard
Stir all ingredients together, taste and adjust seasonings to your preference.
2 heads of butter lettuce, outter leaves removed
4 radishes, thinly sliced
1 avocado, peeled, pitted, sliced 1/2 inch thick
1/2 cup assorted whole fresh herb leaves (such as tarragon, chives, parsley and cilantro)
Arrange washed and dried lettuce on a platter or in a bowl. Drizzle with dressing then garnish with radish, avocado and fresh herbs. Serve immediately.
This is goes beautifully with the Spring Salad.
4 oz goat cheese
2 T fresh herbs, finely chopped (parsley, chives, Tarragon)
1 T heavy cream
Combine all ingredients. Shape into log or little balls to top the salad.
Last week I taught a spring baking class. While the weather outside was gray, rainy and cold enough for me to see my breath, inside the kitchen the oven was singing the flavors of spring. The weather may not be ready to admit that it’s April but my kitchen is.
The evening started with a rhubarb bellini made from a simple rhubarb puree (vanilla bean, rhubarb and a splash of water cooked until tender then blended until completely smooth). There was also freshly baked fennel pollen shortbread served with herb goat cheese and a tangy red onion jam.
Next came a salad that spring invented. A soft butter lettuce paired with thinly shaved radish, creamy avocado chunks and a healthy handful of chives, parsley and tarragon. This salad shed its heavy winter dressing in exchange for a light champagne vinaigrette made ever so creamy with a touch of creme fraiche.
From there we inundated the class with pizza. The first was sauced with homemade creme fraiche and topped with bacon and caramelized onion with a whisper of fresh nutmeg grated right on top. Secondly, we served a roasted asparagus pizza with a perfectly cooked (lovely runny yolked) egg, mozzarella and, while still hot from the oven, we finished it with prosciutto and grated parmesan.
As a ploy to coax the sun to push its way through the dense wall of clouds, we fired up the grill and made a grilled crust pizza with fontina, mozzarella and fresh asparagus all over the top.
And for dessert, more rhubarb. This time it was roasted with orange zest, vanilla bean and served with homemade ice cream and vanilla bean shortbread.
The participants were full, happy and ready to embrace this new season with invigorated taste buds.
I’d like to welcome you to spring! Home of asparagus, citron green herbs bursting with flavor that has been suppressed for months, rhubarb dressed in more pink than my daughter, mildly spiced spring onions and a gentle warmth – just enough to make the cherry blossoms pop and the seedlings emerge.
by Ashley Rodriguez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com
Wash the outside of the potatoes well, making sure to get all the dirt off. Using a fork, poke holes in the potatoes on all sides. Place in a oven, pre-heated to 350F. Allow to bake about 50 minutes or until the outside skin is kind of crispy and a fork pokes easily into the potato.
Remove from the potatoes from the oven and allow to cool enough to be able to touch it. Cut the top off, (you can find the top by letting the potato sit on a flat surface. Whatever side is up is the top.)
Take the top and cut it up and place in a bowl. Using a spoon carefully scoop out the potato and put in to the same bowl. Try to get as much of the inside potato out without tearing the skin. Add yogurt, goat cheese, green onion, garlic, salt and pepper to the bowl. Using a fork mix everything together and give it a taste. If it needs some more moisture add in more yogurt and mix again.
Place the potato shells on a baking pan. With your spoon, spoon the filling back into the potato skin shells until it’s mounded up. Rinse and repeat with the other potatoes. Put back in the 350F oven for another 20 minutes. The top should be getting some golden brown to it, if not turn on the broiler for about 3-5 minutes and keep a close watch so nothing burns :).