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Pantry Pasta: Spaghetti with Garlic and Olive Oil

If you love pasta, here is a simple and heathier version of one of our favorites, it’s pantry pasta! It can be made in a few minutes with ingredients you probably already have on hand. The garlic is quickly and easily pureed with a garlic press or you can use the Garlic Powder available at our Grocery section.
 
INGREDIENTS:
Serves 4
 
4 medium cloves garlic , peeled, processed through garlic press, and mixed with 1 teaspoon water 
1/4 teaspoon red pepper flakes (optional)
1/3 cup Paicines Extra Virgin Olive Oil
Salt
10 oz. GF Brown Rice Spaghetti Pasta
1/4 cup minced fresh parsley leaves (optional)
Ground black pepper
 
PREPARATION:
1. Heat oil, garlic, optional pepper flakes, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
 
2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.
 
Garlic Powder, Brown Rice Spaghetti Pasta and Paicine Extra Virgin Olive Oil available at our Grocery section: http://www.klesickfamilyfarm.com/main/order-honey-eggs
 
Original recipe and image: http://www.spoonfulblog.com/2007/08/pantry-pasta-linguine-with-garlic-and.html
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Make-Ahead Spinach and Egg Breakfast Sandwiches

INGREDIENTS:

Yield: 12 sandwiches
 
12 eggs, scrambled
2 cups baby spinach
2 tablespoons butter 
6-8 ounces cheese, grated
12 whole wheat English muffins
 
It is recommended using either jumbo muffin tins or ramekins for baking multiple eggs at one time. Regular muffin can be too small for shaping the eggs to fit the English muffins. 
 
PREPARATION
1. Butter up the ramekins or muffin tins.
 
2. Scramble the eggs before cooking them which makes sure that they cook evenly.
 
3. Place spinach into each ramekin or muffin tin.
 
4. Add the scrambled eggs – approximately one egg per ramekin or muffin tin. Bake these guys at 350 degrees for about 20-22 minutes and they should be perfectly cooked. Be sure to check them to make sure the very centers are cooked through. If they aren’t, then cook them for a few extra minutes.
 
Once they cool for a few minutes, the egg cups should easily slide out of the tins.
 
5. While the eggs bake, prepare the muffins by splitting them open and adding cheese slices (fold in the corners of my square slices). If you like your muffins toasted, you can toast them before assembly.
 
4. Add the baked eggs when they're ready.
 
FREEZING AND REHEATING:
 
Let them cool before wrapping.
 
Wrap for microwave reheating: use dry wax paper deli sheets. That way, you can put the wrapped sandwiches directly in the microwave for reheating. 90-120 seconds
 
Wrap for oven reheating: Wrap them in aluminum foil if you prefer to reheat them in the oven. This is a good option if you want to reheat several at one time. It takes approx. 30-40 minutes to reheat frozen Breakfast sandwiches in a 350 degree oven. If they're thawed, it only takes about 15-20 minutes. The outside of the muffin gets crispy when these are warmed in the oven. Pop them in the oven when you wake up by the time the family is ready for breakfast these sandwiches are ready to go!
 
Original recipe and images: 
http://www.macheesmo.com/2012/04/breakfast-sandwiches-revisited/
http://www.theyummylife.com/Egg_McMuffin

 

 

 

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Teamwork

 

Coming off the heels of our farm festival, I am reminded of how important it is to work together or, more importantly, how important each piece is to completing the puzzle. Our annual festival and our weekly “box of good” only happen because people come together and complete the puzzle.
 
Accomplishing these two things is much easier when it is not the farm season. The farm season, at times, seems like a tidal wave crashing upon us, especially when we are planting, harvesting, weeding and trying to maintain some semblance of family life. As the farmer, I am constantly surprising my team with extra vegetables or fruit that they were not planning for because I happen to discover a patch of strawberries or onions or spinach that is ready earlier than I expected. My team is very nimble and can change menus and directions in seconds. 
 
The other day was a prime example of teamwork. Maleah and I are the flower farmers. We have a system in place when it is time to pick flowers. She runs around and gets the asters, cosmos and dahlias and I get the sunflowers, amaranth, calendula, marigolds and straw flowers. She has quite an eye for picking beautiful flowers. Well, the other day she was at a sleepover birthday party and had left earlier that afternoon. The rest of our family was doing some last minute weeding and harvesting for the festival. Maleah and I always start harvesting flowers about a half an hour before dark. Of course, out of habit, I started the flower harvest like normal. At that moment I thought to myself, “What was I thinking, letting Maleah go to a birthday party during harvest time?!?!?” I ran around cutting my usual flowers and then I ran around getting Maleah’s usual flowers, barely finishing as the sun left the horizon. Then it took twice as long to bunch them.
 
That night, I experienced the importance of my seven year old’s help. I got the flowers harvested and arranged, but pinch hitting for Maleah isn’t nearly as much fun or efficient as working with her. I will still let her go to birthday parties, but I will definitely start earlier next time!
 
Farming as a family and a team, 
 
 
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Honeydew Melon – Cucumber Smoothie

INGREDIENTS:
1 cup honeydew melon, cut into small pieces
1/2 cup cucumber, peeled, seeded and diced
1/2 teaspoon lemon juice
1/4 cup plain yogurt
1 tablespoon agave or sugar
3-4 ice cubes
 
 
PREPARATION:
Blend all ingredients in a blender. Enjoy!
 
Original recipe and image: http://www.dashofeast.com/2011/08/green-melon-summer-smoothie-sunrise-swims/

 

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Now that was a Party!

Over 500 of you came out to the farm on a beautiful, pleasantly cool afternoon and based on the smiles and photos on Facebook, people were having a great time.  The Klesick Family Farm festival is the perfect venue for us to connect with our customers.

From farm walks, hay rides and family games, to digging in the dirt with an excavator, this place was hopping, especially during the gunny sack races J. Kiddos were building wooden boats, felting, searching for lost mice in the haze maze and many were getting a farm makeover (AKA face painting)—oh my, we have a host of talented painters on our staff.
 
During this event, my job is to get the farm looking beautiful and make sure the crops are getting harvested and planted as well, but on the day of the festival my team frees me up to visit with you. I am so thankful for the 45 volunteers who give a Saturday to serve our customers—the  are an amazing bunch of people.  Every year we see a lot of the same families, like the Hopkins, Pappases, Monsefs, Fullers, and Elis, rolling in at 10 a.m. and rolling out at 4 p.m..Their kiddos are getting so big and, my, do they look healthy (I am sure that it has to do with their organic home delivery service J)! The connections are so rich, our customers have become friends and that is beautiful.
 
I would be remiss if I didn’t mention the potato digging. It almost didn’t happen this year, but our team, at the last minute, added it back in and, voila, a horde of eager future farmers followed me over to the potato patch. I love that moment when I tell the children we are going to harvest potatoes and to stand back as the tractor begins to unearth the bounty. And all of a sudden, as if by magic, these yellow tubers pop out of the ground and time seems to stand still for an instant as a wave of awe comes over the children and there is this palpable energy. And then the kiddos turn that energy into their own personal harvest and for that moment they have become farmers bringing in the harvest. For me, that is the sweetest moment, when our farm brings back memories of the good old days or introduces the wonders of it all to a future farmer.
 
Thank you to my team and thank you to those of you who could spend a Saturday with us, I am truly blessed to be your farmer and host.
 
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Old-Fashioned Farm Celebration!

You are invited to come out to Klesick Family Farm for our annual old-fashioned farm celebration Saturday, August 18th! 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, an espresso stand, and a produce stand. Bring a kite to fly, as we’ll have the room.
 
Please Note: We were unable to secure a vendor to BBQ to be at the event this year, so no lunch options will be provided. Please pack a picnic lunch, picnic blanket, chairs, and smiles!
 
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 18th
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: Goat Felt by Holly Barnes
11:00     Raffle  w  Farm Walk
11:30     Games: Farm Olympics, Tug-o-War
12:00     Raffle  w  Music: Ben Booher
12:30     Demonstration: Ashley Rodriguez, food blogger  w  Storytelling: by Eldrbarry 
1:00        Raffle  w  Farm Walk
1:30          Games: Gunny Sack Race, Balloon Toss
2:00        Raffle  w  Pie Eating Contest
2:30        Demonstration:  Juicer & Dehydrator  w  Storytelling: by Eldrbarry    
3:00        Raffle  w  Music: Spencer Clem
4:00        Closing of Event
 
Thank you for coming!
Schedule is subject to change
 
Please call us if you have any questions: 360-652-4663
We look forward to seeing you there!
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Rustic Vegetables

 

INGREDIENTS:
 
– Assorted hard vegetables: KFF beets, carrots, red bell peppers, zucchini, KFF green beans, garlic, etc.
 
– 2 tablespoons Extra Virging Olive Oil
 
– Salt, pepper and dried dill to taste
 
PREPARATION:
Preheat oven to 425. Cut vegetables into bit size pieces, leaving garlic whole. Toss vegetables in oil, salt, pepper and dried dill. Bake in a roasting pan for 20-25 minutes. I covered with foil for the first 15 minutes, then uncovered to let brown in the oven.
 
Recipe source: http://www.thecleaneatingmama.com/2011/06/rustic-vegetables.html
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Eggs in Chili Clouds

INGREDIENTS
4 pasture raised organic eggs, room temperature
1/4 cup green onions
1/4 cup parmesan
2 pieces cooked veggie bacon or regular bacon strips, crumbled
2 tsp chopped chili peppers
pepper to taste
 
PREPARATION
Preheat the oven to 450 degrees. Cooked up the bacon! Once cooled down a bit, chop and set iaside. Separate the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks! Whip up the whites until stiff peaks form, around 5-6 minutes. Carefully fold in the parmesan, green onions, bacon and chili. Line a baking sheet with parchment paper and spoon 4 mounds of the egg white mixture on to the sheet. Make a deep well in the center of each fluffy cloud of whites. Bake the egg whites in the oven for 3 minutes, until lightly brown but not fully cook. Take out the baking sheet and carefully pour each egg yolk in to the center of the egg white wells.
Bake the eggs for 4 minutes, until the yolks are just set. If you like your yolks less runny, just leave the eggs in the oven for another minute or two.
 
Image and recipe from http://www.kitchen-tested.com/2012/07/26/eggs-in-chili-clouds/