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Chicken, Mushroom and Poblano Enchiladas

1 chicken breast
6 ounces firm tofu
1 small poblano pepper
1 tablespoon vegetable oil
8 ounce package sliced cremini mushrooms
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup dairy sour cream
1 cup shredded cheddar and Monterey Jack cheese (4 ounces)
8 corn tortillas
1 jar Sweet Creek Organic Enchilada Green Sauce (optional)
1. Cut chicken into strips. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add chicken, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
2. Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon chicken-mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onions.
To order our Enchilada Green Sauce and Corn Tortillas please visit:
Original recipe:
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Delicata Squash and Roasted Mushrooms with Thyme


6 tablespoons olive oil
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
2 lb mixed crimini mushrooms trimmed and halved
Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, about 25 to 30 minutes.
Original recipe:
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Preparations for Your Holiday Meal

Every year at this time we offer an additional special Holiday Box ($35) full of traditional organic Thanksgiving meal items for your celebration. Not only can you schedule a Holiday Box to be delivered the week of Thanksgiving, but also the week before and the week after (available Nov. 12-Nov. 30). You can have this box delivered along with your regular order or in place of your regular order (when you place your order please specify). The box menu is as follows (*denotes local):



Holiday Box Menu

Granny Smith Apples, 2 lbs.*
Cranberries, 8 oz.*
Satsumas, 2 lbs.
Garnet Yams, 2 lbs.
Green Beans, 1 lb.
Carrots, 2 lbs
Yellow Potatoes, 3 lbs.*


Celery, 1 bunch
Yellow Onions, 1 lb.*
Acorn Squash, 1 ea.*
Breadcubes for Stuffing, 1 lb.*

**Please note:  Coffee and bread orders for the week of Thanksgiving need to be received by noon on Thursday, November 15. Coffee and bread orders received after this time will be scheduled for your following delivery.


Remembering Neighbors in Need
If your celebration includes helping the less fortunate who live in our community, we would like to partner with you by giving you the opportunity to purchase a discounted Holiday Donation Box for only $25, to be given to local food banks the week of Thanksgiving. Last year 168 Holiday Boxes were donated and this year we’d love to have a greater impact. The volunteers at the food banks have expressed again and again how wonderful and satisfying it is to be able to supply people with fresh produce. Please call or e-mail us to set up this donation.
Holiday Delivery Schedule
Our office will be closed Thursday and Friday the week of the Thanksgiving holiday, so that week we will have an adjusted delivery schedule. After reviewing the general delivery schedule below, if you are still uncertain as to your delivery day the week of Thanksgiving please give us a call.
For delivery
Monday, 11/19
Tuesday customers
Anacortes & Oak Harbor customers For delivery
Tuesday, 11/20
Wednesday customers, except those in Anacortes & Oak Harbor
Thursday customers, except those in Marysville south of 88th St NE For delivery
Wednesday, 11/21
Friday customers
Marysville customers south of 88th St NE
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Kale Pesto


3 cups chopped kale
1/2 cup pine nuts (or almonds)
juice of 1/2 a lemon
1 garlic clove, smashed
1/4+ cup grated parmigiano cheese
salt & pepper to taste
olive oil to desired consistency
Add olive oil to a pan on medium heat. Sautee the kale and garlic until garlic is brown. Add all ingredients to the blender/food processor and blend away! Serve with rice noodles and enjoy.
Original recipe and image:


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I remember when I was newly married (before farming was even a thought in our minds), Joelle and I were visiting her grandfather Henry at his house on the banks of the Snohomish River. Henry was a sawyer by trade and a man full of wisdom. From the vantage point of his home, he could see all of the farmland between Silver Firs and Snohomish, an area known as marshland, and for the most part had lived all his life in that area. 

He had told stories about shipping eggs to NYC by rail during the Great Depression. One time he was recounting a story about how his sisters would help wash the eggs. They used a dry brush system, much like a golf ball washer that one would find on any course around here. Grandpa Henry was industrious, always a tinkerer, so I am sure he designed that washer. As Grandpa would tell the story, he would be outside fixing this and that, when all of the sudden there would be this clamoring from the “egg processing area.” Then a wry smile and twinkle in his eyes would appear as he paused and said, “She broke another egg.” While funny to him and us, when that egg washer came across a soft shelled egg, it would send the contents everywhere. I never found out if he improved on the design or his sisters went on strike. Sadly, his generation is now passing quickly and soon we will have to have those rich history lessons only from history books.
Another time we were visiting, he showed us the tractor he had made, designed for mowing hillsides and, by adding a counter- balanced buzz saw, for cutting rounds. It definitely was not OSHA approved, but back then people took personal responsibility for their actions—sadly, there were accidents, but also great discoveries.
But the most profound things that Grandpa Henry ever said to me had to do with the seasons. Although I can’t remember the exact context of our conversation, we were talking about the change in weather and how winter was coming. I do remember that it was around this time of year, maybe early November, and it was getting cold. I commented, “Looks like winter is coming early.” He thought about my comment and said, “The coldest months are January and February.” I knew he was talking to me, but you could tell that he was fondly remembering another era. Those moments are priceless when you get to step back in time and relive them with someone.
Our conversation wasn’t small talk, I was actually trying to garner some wisdom and Grandpa was teaching me some important things about life. He and his family were impacted by the seasons—spring, summer and fall were for the winter. And when it came to something as simple as a comment on winter, he made sure he and I got it right. 
As a farmer now, some twenty years later, I am much more attuned to the seasons, even to the salmon berries and the walnut blossoms. I will never forget that spring, summer and fall are for the winter. Winter is its own gift, when the land rests and so does the farmer.
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Maple Glazed Carrots

1 bunch carrots, peeled, sliced into 1/4-inch thick rounds
2 Tbsp unsalted butter
1/2 teaspoon salt
1/4  Shady Maple Farms maple syrup
1/3 cup orange juice (optional)
1/2 teaspoon orange zest (optional)
Pinch cinnamon
In a large sauté pan, melt the butter on medium heat. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, add orange juice. Cover the pan and cook for 3 more minutes.
Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.
Sprinkle cinnamon over the carrots, and stir in the orange zest.
To add our Shady Maple Farms maple syrup to your next order please visit:
Original recipe and image:
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Squash Fest at Klesick Family Farm

October 12th and 13th (this Friday and Saturday)
1:00 p.m. -5:00 p.m. (both days)
Klesick Family Farm
24101 Miller Rd., Stanwood
What to bring:
Boots or good walking shoes (remember this is a farm and the terrain is uneven)
Cash or check, all the squash will be $0.75 per pound (we can charge your purchases to your account)
What not to bring:
The flu (our family doesn’t want to get the flu)
Pets (our dogs think they own the place ☺)
All silliness aside, Squash Fest is a harvest opportunity and another chance to come and hang out on the Klesick Family Farm and get your hands dirty in a non-pesticide/herbicide/any kind of “cide” environment. This is a simple, low-key opportunity to harvest some squash, not a farm festival like our August event. We will have Cinderella and Sugar Pie Pumpkins, and Acorn, Carnival, Delicata and Kabocha Squashes.
Being a farm that doesn’t use synthetic chemicals is important to us. Our kids live here and play here, and Joelle and I don’t want to have to worry about when chemicals were applied or residuals left on a crop. The only thing my kiddos need to learn about living on a farm is that tractors need to be respected and so does the hot wire. With the tractors we pay attention to where the children are, but they usually figure out which wires are “hot” on their own ☺. 
With that said, Joelle and I are eager to host you and your family and others from the community for a simple harvest event. Good clean fun and good clean food. Now that is a recipe for health!
I hope to see you Friday and Saturday!
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White sweet corn and potato soup

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon flour
4 cups vegetable broth
1 tablespoon dried thyme
4-5 yukon gold potatoes, diced
2 cups of white sweet corn
2 tablespoons parsley, chopped (save a little for garnish)
1/2 cup milk
a splash of cream (optional)
salt and pepper, to taste
In a large pot over medium high heat, add oil and saute onions for about 5 minutes, until tender. Then mix in flour. Add vegetable broth and whisk until smooth. Bring to a boil.
Reduce heat and add thyme and chopped potatoes. Simmer for about 20 minutes until potatoes are tender. Mash some potatoes if soup needs more thickness (optional). Stir in corn, parsley, milk and cream. Cook for another 5-7 minutes, and season with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.
Original recipe and photo credit:
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Soup Season – Lentil Stew with Za’atar

I denied it at first, but I’ve come to embrace the fact that it is now soup season. While I always briefly mourn the passing of simple summer meals, made up of little more than freshly sliced tomatoes, piles of cheese (feta or mozzarella, either are fine with me) and a vinaigrette, I quickly get over it and welcome soup season.
Really, the work is not much more than that tomato salad from above. Vegetables are cut and thrown into a pan, water or stock is added, then it’s left alone. Of course, it does require me to think about what’s for dinner more than 15 minutes before it’s on the table—a practice I’ve become accustomed to. But from fresh vegetable to soup it’s really no more than 45 minutes and you are rewarded with a warm and inviting scent that fills the home and floods the mind with memories of soup seasons of the past.
Meals that aid in the process of cleaning out the fridge are my favorite. Inevitably, there are a few random vegetables found at the bottom of the drawer – those get thrown into the pot. Often it’s those stragglers that determine what type of soup I make. With a pantry well stocked with chicken or vegetable stock (or a freezer stocked if you make your own) and your spice rack filled with various scents from fragrant exotic lands, then soup season need not be a boring one or one that requires much forethought.
In the soup (it’s really more of a stew) that I have for you today, I use a spice mixture called za’atar. I’m hoping that the exotic and intriguing sound of that ingredient will mask the name “lentils,” which often stirs up some groans of disgust rather than moans of delight.
The other night, some friends stopped by and I offered them some of our leftover dinner, which happened to be this stew. When I said it was lentils, the response was a very sarcastic, “Ohhhh lentils”—a response I was not surprised to get. Lentils usually are not very exciting, but notice that I said “usually.”
Za’atar is a Middle Eastern spice blend that is becoming more and more popular here. I picked up a rather large portion at the spice market in Seattle, having no idea what to do with it. Its fragrance was a bit soapy, but when cooked turned into this vibrant floral scent unlike anything I have smelled before. There’s a bit of nuttiness and smoke as the present sesame seeds caramelize in the heat. It’s not crucial that you have this ingredient (I’ll give other options below), but come the middle of soup season a foreign spice might be just the ticket to pull you out of a soup rut.
Enjoy the chilly mornings and settle into the crisp evenings.
Happy soup season!
by Ashley Rodriguez


2 Tbs olive oil
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
Pinch salt
4 garlic cloves, minced
1 1/2 Tbs za’atar
1 cup lentils
1 cup halved cherry tomatoes
5 cups water
1. In a large pot sauté the onions, carrots and celery in the olive oil with a pinch of salt for about 7 minutes.
2. Add the garlic and sauté 2-3 minutes more.
3. Add the Za’atar and stir the spices throughout cooking for just about a minute to warm the spices and release their fragrance.
4. Stir in the lentils, then top with water. Let this simmer, covered, until the lentils are tender but not mushy.
5. Add 1 ½ – 2 teaspoons of kosher salt and simmer for an additional 15 minutes.
6. I served this stew over grilled bread that I rubbed with a garlic clove and I topped the whole mixture with the bright and herby yogurt sauce.

Yogurt Sauce

1/2 cup yogurt
1/2 tsp lemon zest
2 tsp lemon juice
1 tsp parsley
1 tsp mint
Pinch chili flake


If you don’t have za’atar you can easily make your own. If making your own sounds a bit daunting then simply adding some of your favorite herbs will give you a similar results. I prefer thyme and oregano. Add a squeeze of lemon juice and a bit of zest at the end.
3 Tbs. dried thyme
1 Tbs. lightly toasted sesame seeds
1/2 tsp. dried oregano or marjoram
1/4 tsp. kosher salt
1 Tbs. ground sumac (if sumac is unavailable, substitute 2 Tbs. dried lemon peel)
Combine everything in a spice grinder. Pulse several times to break up some of the seeds. Store well-sealed in a cool and dark place for six months.