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Customer Recipes

Baked Butternut Squash & Veggie Casserole – Vegan Recipe

INGREDIENTS:
1 Butternut squash halved and seeded
2 tbsp Olive Oil or Walnut Oil
1 Zucchini diced
1 Onion chopped
2-3 Cloves of garlic, chopped
1-14 oz box firm tofu or tempeh
1 cup cooked quinoa
1/2 cup cooked rice
Chanterelle mushrooms or another kind
8 oz. non-dairy cheese (mozzarella or cheddar is good)
Salt and Pepper to taste
PREPARATION:
Preheat the oven to 375 °F. Cook squash 375 °F for 30 minutes or until center is soft Sauté, zucchini, onions, garlic, and mushrooms, then add tofu cubes and cooked rice and quinoa. Scoop out the squash and mix with zucchini, onions, garlic, mushrooms, tofu, rice, and quinoa. Mix in one 8 oz package of non-dairy cheese, put in the oven and bake until cheese is melted. It is delicious! 🙂
“Hey I just wanted to say we loved the butternut squash, I thought I would share a recipe with you its vegan and so good. I am trying to go vegan so learning new things :)” ~ Teresa, Camano Is. customer.

Dairy-Free Banana Bread (or Muffins)

INGREDIENTS:
1/2 cup unsweetened milk re-placer, I used Almond milk.
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup walnut oil or grape seed oil
1 teaspoon vanilla
3 to 4 ripe bananas or 1 1/2 to 2 cups, mashed
1/2 cup nuts or dried fruit – I like walnuts
PREPARATION:
Preaheat oven to 350°F. Combine all ingredients and pour batter into prepared loaf or muffin pans. Bake 350°F  for 30 to 35 minutes or until center is done:)

Melted Leek Sauce

Great sauce you can use your leeks.
INGREDIENTS:
4 tablespoons unsalted butter
1 medium leek shaved thin
4 oz water
1/4 tea. of white pepperin
PREPARATION
A small sauce pan over medium heat melt butter add leeks and water and white pepper simmer on low to reduce, do not brown, add a pinch of salt, add a little water if neededuse as a garnish on any fish, salmon, cod, etc.
“Good stuff!” ~ George Gulbransen
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The Year in Review

Supporting Local Farms Since the inception of our home delivery business in1999, we have always focused on purchasing our fresh fruits and vegetables from local farmers first. Every week, I contact my farmer friends to find out what they currently have available that I can add to our boxes. If I need to find more produce, I then source it from farms outside our area. As your personal farmer, I really appreciate your dedication to the local farm community. With your box of good purchases this last year, you have blessed several local farm families:

Bartella Farm, Beld Family Farm, Blue Heron Farms, Bunny Lane Fruit, Camano Island Egg Company, Filaree Farms, Hedlund Farms, Motherflight Farms, Munks Farm, Paul & Janice Madden Orchards, Ponderosa Orchards, Ralph’s Greenhouse, Rents Due Ranch, Skagit Flats Farm, and of course, the Klesick Family Farm.

Helping Local People Another core principle at Klesick Family Farm is to give back to our community. One of the ways we do this is by offering our customers the opportunity to donate a box of good to a local area food bank (Stanwood/Camano, Everett, Marysville, Monroe, Snohomish, Edmonds). For every four boxes donated by our customers, we donate an additional box. This year, with the generous support of our customers, Klesick Family Farm delivered over 808 boxes of good (approximately $19,950 worth of quality organic fruits and vegetables) to local area food banks! There is no way our farm could meet this need without your help. This is one of the most satisfying aspects of our business. I love meeting local needs with local resources! Thank you for partnering with us to meet this local need.

If you would like to join us in helping provide quality organic produce to local food banks, either give us a call or order a food bank box under the Boxes category of the Product page of our website.

Thank you for a great 2011! We look forward to next year!

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A few Holiday recipes

It often happens when hosting a holiday get-together that you spend more time getting the feast on the table and cleaning up than actually spending time with your loved ones—which is the whole reason you hosted Christmas anyway, right? We have compiled a few Christmas recipes utilizing what you already have in this week’s box of good. Enjoy!

Cucumber, Tomato and Lettuce Salad with Tahini Dressing:

Ingredients
Kakdi 2 (Armenian Cucumber)
Tomatoes Red Ripe but firm 2
Lettuce leaves 1 head
Salad Dressing
Extra virgin olive oil 2 tsp
Tahini 2 tsp
Lemon juice 2 tbsp
Salt to taste
Directions
Wash and dice the cucumbers ( Kakdi) and tomatoes .
Before using, thoroughly wash the head of lettuce by running cold water over the leaves. Tear the leaves with your hand . I always prefer to tear lettuce rather than cutting to avoid discolouration and more over it provides a rustic touch and texture to salad.
Put diced cucumber.tomatoes and lettuce leaves in a mixing bowl and mix them well with a spoon.
In a small bowl squeeze fresh lemon juice , extra virgin olive oil and tahini and stir them well. I make tahini at home you can use store bought too. This is my  home made tahini recipe.
Pour this dressing over the salad and serve it as side with any spicy dish or just by itself. I am sure you will love its simple flavours. This time I served it along with Vegetable and beans Tahari and cucumber raita.
I am adding this to my healthy appetizers event which is running upto 30 April 2011. If you have not sent your entries please send them now :).

Original recipe: http://www.mytastycurry.com/2011/04/cucumber-tomato-and-lettuce-salad-with.html

Roasted Potatoes and Cauliflower with Red Onion, Capers, and Chiles:

Chunks of potatoes were tossed with olive oil and salt and then roasted in a 450 F oven. Throughout this book, it’s common that seasoning will be with salt only if chile flakes are used later in the dish. The cauliflower was chopped into florets and tossed with a generous quarter cup of olive oil and some salt. It was then sauteed with that oil until the cauliflower just started to brown. Then, the saute pan went into the oven where the cauliflower roasted until browned but not limp. As the vegetables roasted, more olive oil was heated in a saucepan. Capers were fried in it, and then chile flakes were added with sliced red onion. When the onion had softened, the mixture was taken off the heat, and red wine vinegar was stirred into it. That mixture was the warm dressing which was then tossed with the roasted potatoes and cauliflower.

Original recipe: http://lisaiscooking.blogspot.com/2010/02/roasted-potatoes-and-cauliflower-with.html

Pear, Apple and Cranberry Tatin

INGREDIENTS

CRUST

1 cup white whole-wheat flour, (see Ingredient Note)

1/2 cup old-fashioned rolled oats

1 tablespoon granulated sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

3 tablespoons ice water

FILLING

2 ripe but firm pears, peeled and thinly sliced

1 large apple, peeled and thinly sliced

1 tablespoon lemon juice

1/2 cup light brown sugar

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup fresh cranberries

PREPARATION

To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

Preheat oven to 375°F.

To prepare filling: Toss pears and apple with lemon juice in a large bowl.

Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

TIPS & NOTES

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Original recipe: http://www.eatingwell.com/recipes/pear_apple_cranberry_tarte_tatin.html

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Second Annual Klesick Family Farm Dinner Party

From Farm to Fork: A Celebration of Real Food

In August we host our family farm festival and now we are hosting an elegant evening to connect in an adult-only venue.

Joelle and I are so excited to host our customers, farmers, and KFF team members for an incredible evening of great organic conversation and organic and non-GMO culinary masterpieces prepared by Chef Larry Fontaine.

This year we are having appetizers, a four-course meal with your choice of garlic roasted wild crab and shrimp or a vegetarian stuffed portabella. Last year, it was buffet style, but this year we are having it part family-style and individually served. Check out our Facebook page for all the details.

We are also going to have a panel of farmers so that each of you can get to know the other growers who make our boxes of good taste so incredible!
Sign up early! This is going to be an amazing evening.

Location: Edward D. Hansen Conference Center at the Comcast Arena, in Everett WA

Friday, January 20th
Four course meal, appetizers, and dessert
Cash organic wine & beer bar
Business attire
$45 per person
Order tickets online (in the Non-Food category
on our Products page) http://www.klesickfamilyfarm.com/main/order-non-food-items
or by giving our office a call 360-652-4663.
NOTE: You will need to specify if you’d like the Stuffed Portobella Mushroom Vegetarian or the Garlic-Roasted Wild Crab & Shrimp Seafood course when placing your reservations.

Schedule
6:30 Doors Open
7:15 Dinner
8:30 Q&A with Your Farmers
9:15 Ciao!

~ Tristan Klesick

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Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

I’m including plenty of alternative ingredients in parenthesis, because although the original recipe is the very best it can be, I want you to be able to work with what you have on hand.

Dry ingredients:

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups cake flour (or all-purpose)
  • 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet ingredients:

  • 2 eggs, room temperature
  • 1/3 cup canola oil (or peanut)
  • 3/4 cup plain yogurt
  • 1/3 cup buttermilk (or regular milk with a splash of vinegar)
  • 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely grated zucchini
  • 4 oz dark chocolate, chunked
  1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
  2. In a bowl, sift together dry ingredients and set aside.
  3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
  4. Fold flour mixture into the wet ingredients and stir until combined.
  5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
  6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Original Recipe: http://www.simplebites.net/how-to-make-the-best-zucchini-bread-ever/

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Simple Joys

It’s at this point in the year when my mind is flooded with ideas, expectations, traditions to continue, and traditions I want to start. I anticipate my grown children experiencing the holidays with their families and I listen in on the conversations they have with their own children. My hope is that their memories will be filled with joy and excitement, generosity and love.

In order to fulfill this idea of giving them joyous holidays, I can tend to become overwhelmed with all the possibilities. We’ll schedule an outing to go experience fake snow falling from the sky. I’ll seek out a tree farm where we can hear the saw moving back and forth as our tree is slowly released from its roots. I’ll make plans to bake dozens of cookies to share in their perfectly decorated packages. And yet, if some of these ideas do not happen because of the reality of a chaotic life with three young children, I feel defeated and as if I have failed them.

Then I am reminded of their simple exuberance.

The other day, my husband, sensing my exhaustion from a long day with the children, decided to take the very energetic boys for an evening walk. I relished in the quiet while they left the house bundled up and excited for a little adventure. It wasn’t five minutes later that I heard the roar of the garage door opening and expected the quiet to be over, except that they didn’t come upstairs. Nearly twenty minutes later the door flings open and their little voices call for me with such eagerness I couldn’t help but smile. They came to fetch me from the couch and insisted I close my eyes as they had a surprise for me. So down the stairs I went, guided by a five and three year old with my eyes closed.

I stepped outside into the cold and was guided further. Through closed eyes I sensed glowing colors of red and green. When I was finally allowed to open my eyes I saw a single strand of Christmas lights lining one side of our fence and casually lying among the plants. My boys jumped up and down and shrieked with excitement, and I mustered up as much enthusiasm as I could in trying to match theirs.

Stepping back inside from the cold and warming ourselves with some hot chocolate, I realized that in the simple event that had just transpired my children experienced the joy of the holiday that I so methodically try to create. We spent time together, enjoyed one another, and relished in the season of joy and giving. That moment wasn’t dulled with the stress and chaos that can so often overwhelm the season. It was simple, joyful, and one that I will cherish.

by Ashley Rodriguez

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