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Labor Day Holiday Delivery Schedule

Our office will be closed September 5th in observance of Labor Day. Because of this closure, our deliveries for that week are scheduled as follows:

For delivery Wednesday:

Tuesday customers and Wednesday customers in Monroe and Anacortes.

For delivery Thursday:

Thursday customers, except south Marysville (south of 100th St NE) and remaining Wednesday customers.

For delivery Friday:

Friday customers and Thursday customers in south Marysville (south of 100th St NE).

If you are planning on being away during the holiday week, please inform us if you will need to skip your delivery or, better yet, consider having us deliver your Box of Good to a local food bank through our Neighbor Helping Neighbor Program.

Have a happy Labor Day!

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Know Your Produce – Kohlrabi

Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip), though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.

If the kohlrabi leaves are still attached to the bulb, trim the  m and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator.

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressi  ng. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.

If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then sauté in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.


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Rosemary Roasted Beets

In the cooking world, beets are often referred to as “nature’s multivitamin” for their incredible range of vitamins, minerals and antioxidants. Although beets can be cooked in a variety of ways, roasting beets is one of the easiest and most delicious. Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their skin tender and easy to peel off.

Roasted beets are particularly delicious in beet salads or just as a complementing side dish. Check out the recipe below for easy and tasty Rosemary Roasted Beets.


  • 5 Large beets, tops removed (reserve for another meal!)
  • 4 small sprigs fresh rosemary, minced
  • 2-3 cloves garlic, sliced thin
  • 1-2 tbsp canola oil
  • salt & pepper


1. Preheat your oven to 400°F.

2.Peel the beets in the sink, with water running slightly. This helps to keep staining of your hands and cutting boards to a minimum. You could also fill the sink and do it under the water. Some people leave the skins on…

3. Cut beets into wedges (each beet should make 8 wedges).

4. In a large bowl, add beet wedges, minced rosemary and sliced garlic. Grind in some fresh salt and pepper and toss to coat.

5. Place in a shallow baking dish and cover. Bake in preheated oven for 30 minutes.

6. Uncover and bake for another 30 minutes. Remove from oven and let stand for a few minutes before serving.

*Recipe taken from

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Old-Fashioned Farm Celebration! August 20, 2011

You are invited to come out to Klesick Family Farm for our annual old-fashioned farm celebration this Saturday! A fun and wholesome event for the entire family! Free admission!

Meet the people behind your “Box of Good” and celebrate the season with us. We will enjoy a fun-filled day with live music, wagon rides, a pioneer play area, face painting, tug-o-war, a balloon toss, a gunny sack race, a pie-eating contest, volleyball, wiffle ball, raffle prizes, farm walks with Tristan, good food, an espresso stand, and a produce stand. Bring a kite to fly, as we’ll have the room. Please bring your own picnic blanket or chairs.

The weather is going to be great, so jump in the car and enjoy the drive to our little spot in the picturesque Stillaguamish River valley!

Saturday, August 20th

10:00 a.m. – 4:00 p.m.

24101 Miller Rd

Stanwood, WA 98292

Schedule of Events

10:00     Let the Fun Begin!

10:30     Demonstration: Potato Digging

11:00     Raffle  –  Farm Walk: Orchard, Vegetable, Cover Crop

11:30     Raffle  –  Music: Ben Booher (at the Hay Maze)

12:00     Demonstration: Juicer & Dehydrator

12:30     Raffle  –  Games: Tug-o-War, Balloon Toss, Gunny Sack Race, Pie Eating Contest

1:15        Raffle  –  Music: Ryan Foxley (at the Hay Maze)

2:15        Raffle  –  Farm Walk: Vegetable, Permaculture, Cover Crop, Beef

2:45        Demonstration:  Making Hay & Potato Digging

3:30        Raffle  –  Music: Spencer Clem (at the Hay Maze)

4:00        Ciao!

Please call us if you have any questions: 360-652-4663

We look forward to seeing you!

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Kale Slaw

Yep, that’s Kale Slaw – not cole slaw. The star of this little bowl of goodness is healthy, nutrient-rich kale. Not only is kale considered a “superfood” it’s delicious and versatile to use. Try it raw in salads, braised with garlic and olive oil, blanched in soups, or crisp-roasted in the oven. Whatever method you choose, kale is a keeper.

Kale Slaw Makes 4 servings


  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 bunch kale, leaves thinly sliced OR bunch spinach
  • 1 large carrot, grated
  • 1 small red bell pepper, stemmed, seeded, cut in 1/2 inch slivers
  • 1-2 red fresno or serrano peppers, stemmed, seeded, minced
  • 2 scallions, white and green parts thinly sliced
  • 1/4 cup chopped fresh dill sprigs
  • 1/4 cup cilantro or Italian parsley leaves


Combine lemon juice, mustard, cumin, salt and pepper in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.

Combine remaining ingredients in a large bowl. Drizzle half of the vinaigrette over the salad and toss to thoroughly coat. Add additional vinaigrette to taste. Cover and refrigerate at least one hour and up to 4 hours. Serve with additional dill, cilantro or parsley sprigs as garnish.

*recipe taken from

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Klesick Family Farm Festival

Come on out to Klesick Family Farm and join us for an old fashioned farm celebration!

Saturday, August 20th 10:00am-4:00pm

Celebrate the season with us by enjoying a fun-filled day with live music, wagon rides, a pioneer play area, tug-o-war, balloon toss, gunny sack race, raffle prizes, farm walks, good food, and a produce stand – all set in the picturesque Stillaguamish River Valley.

We’ll also have a farm tour with Tristan so you can see exactly where your fruits and veggies are grown.

Directions: Klesick Family Farm, 24101 Miller Road, Stanwood, WA

For more information, check out our Facebook event and be sure to RSVP!

We look forward to seeing you at the farm!

*Please bring your own picnic blanket or chairs.

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Plum & Apricot Pie

(makes one 9-inch pie)

For the filling:

  • 6 cups plums and apricots, pitted and cut to wedges
  • 1/2 cup sugar
  • 2 teaspoons cornstarch

For the crust:

  • 1 1/2 sticks cold unsalted butter, cubed
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2-3 tablespoons cold water
  • optional: 1 egg and sugar to brush on top before baking


  • Make the crust: Combine the flour and salt. Using a pastry blender, your fingers or a food processor, cut the butter into the flour. If using the food processor, pulse several few times until the pieces of butter are no larger than a pea. The mixture should resemble coarse crumbs. Add water one tablespoon at a time and stop when the dough is malleable enough to form a ball. (If using food processor, slowly add water one tablespoon at a time to the mixture while pulsing it just until a ball is formed). Break into two balls. Cover them with plastic wrap and chill at least 30 minutes. (Crust can be made several hours beforehand.)
  • In a large bowl, combine the fruit with the sugar and cornstarch and mix well. Roll one pastry ball out and transfer to the bottom of a 9-inch pie pan. Fill with the fruit. Roll out top crust on a sheet of waxed or parchment paper, and carefully transfer peel off on top of the pie. Crimp edges to seal the pie shut, and poke holes throughout the top with a fork to ventilate the filling. Brush top of pie with the beaten egg mixed with a little water, and sprinkle the top of the pie with sugar. Bake at 375 degrees for about 40 minutes, or until lightly browned on top.
  • A good way to tell if the pie is fully baked is to see if the pie is bubbly in the middle where the vent-holes are. If not done all the way, the pie will be runny even after it is cooled.
  • Enjoy!

*Recipe taken from

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Fresh This Week Tips-August 5, 2011


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.


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.


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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Planning For Gray

Imagine yourself sitting inside this winter, watching the rain drops race one another down the windowpane. The constant drizzle and gray days have come and you now wonder if you’ll remember what the sun looks like or if you’ll ever see it again. The thought of roasting another root vegetable is too much to bare. You dream of drinking cold lemonade on bright green grass, where a sudden shock of cold spray from the sprinkler refreshes and quenches under the heat of the sun. For some reason, the drizzly rain of our winter is nothing like the welcome sprinkler in the summer.

I want you to really think about your future self, sluggishly meandering through those long gray months, when you long for a taste of summer – one of the tastes that we presently have in abundance.

The saying is true: “Live in the moment.” Eat raspberries right off the vine. Bite into a peach so juicy you are forced to eat it over the sink. Pluck peas off the vine. Eat a tomato that has fully ripened on the plant with just a whisper of salt. These are the summer moments you will cling to when the sun fades. Preserve these moments. Soak up as much of our northwest sun as you possibly can. Eat a sweet, juicy apricot now and freeze the rest in order to attain a taste of summer in the winter. Stock up on this bounty, then can it, jam it, pickle it, or freeze it. Your future self will thank you.

Recently, I spotted a 20-pound box of apricots. I had to have it. My husband, ever the realist, pointed out that this is a very busy week and we are leaving on vacation next week. Would I have the time to deal with 20 pounds of fruit? Valid question. But these are apricots – fresh, sweet, local apricots. They might not be around by the time we return from our week-long trip. In my mind there was no option.

I immediately set out to work and a mere two days, pounds of jam, bags of frozen fruit, and three tarts later, I paraded an empty box in front of him.

With a freezer full of rhubarb, strawberries, apricots, and jam I anticipate the cold, gray mornings! I’ll be there, hot coffee in hand, with a slice of butter wheat toast slathered with apricot jam.

by Ashley Rodriguez

Chef, food blogger, and full-time mom. Read more of her writings at

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Mango & Avocado Salad


1 ripe mango, peeled, pitted and cut into 3/4″ spears

1 ripe avocado, peeled, pitted, and also cut into 3/4″ spears

3 or 4 big handfuls of leaf lettuce

1 shallot, minced

1 tablespoon lime zest

2 tablespoons lime juice

4 tablespoon olive oil

2 tablespoons yogurt

1/2 teaspoon salt

1/2  teaspoon ground cayenne

1 or 2 turns of pepper


Place the greens in a serving bowl.

Whisk together the shallot, lime juice and zest, and olive oil.

Once the dressing is emulsified, whisk in the yogurt, cayenne, and salt.

Pour half the dressing over the greens and mix with your hands.

Arrange the mango and avocado in an alternating circle on top, and drizzle with the remaining dressing.

Finish with a turn or two of pepper and serve.

Serve up, and enjoy!

*Recipe taken from