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How To Eat Your BOX! (Week of 11/27/16)

Sugar Pie Pumpkins:

The first time I roasted a pumpkin, I failed to realize that the stringy insides are actually not the part we want to eat. Lucky for me (and you) I’ve come a long way since that first roast.

Sugar Pie Pumpkins are ideal for…you guessed it: pie! They are sweet and have a soft silky texture when roasted.

To roast, preheat your oven to 350°F. Cover a large sheet pan with parchment paper.

Okay, so here’s where I admit that roasting pumpkins or squash often terrifies me. Really it’s just the part where you have to hack it in half. I always fear that I’ll walk away less a finger or two. That’s why I roast the pumpkin whole (or even microwave for a couple of minutes) for 10 minutes before cutting in half. The pumpkin starts to soften so the knife slides through the skin and flesh without much pressure. Let it cool slightly then cut in half and scoop out the stringy bits and seeds. Return the pumpkin to the oven, flesh down, and continue to roast until a fork easily slips through the skin and flesh.

Once cool, peel away the skin using a spoon to help scoop out the soft flesh. Pureé the pumpkin in a blender or food processor then use as you would canned pumpkin.

Breads, muffins, cakes and such are all lovely places for pumpkin pureé to live, but let’s not forget about milkshakes (a scoop of pureé along with organic vanilla ice cream and a bit of pumpkin pie spice) or smoothies (pumpkin pureé mixed with plain yogurt blended with honey or dates along with pumpkin pie spice and perhaps a banana if you’d like).

Or, take your pumpkin down the savory route by combining it with a flavorful stock and a bit of paprika. Warm it up, season and stir in a bit of sour cream or créme fraiche for a rich tang. I like to stir a bit of the pureé into my homemade macaroni and cheese, it adds a bit of rich flavor and nutrition that kids never complain about.

We’ve covered dessert, lunch and dinner, but let’s not forget about breakfast. Stir a bit of pureé into yogurt or oatmeal, sweeten with maple syrup and add a bit of cinnamon or pumpkin pie spice.

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Thoughts With Ashley

“So I’m thinking about ordering a pre-cooked turkey.” A friend texted me two days before Thanksgiving. It’s this time of year when the texts from friends and family are less about “how are you doing?” and more closely resemble a conversation with the Butterball helpline. I love it. I consider it an absolute pleasure to be able to speak for hours about all butter crusts, to par-bake or not to par-bake and brining – wet, dry, is it really needed (yes, salt and pepper the day before)? My ease and joy in the kitchen is a gift and one that I absolutely am delighted to share.

“Should I order a pre-cooked turkey? Should I be scared about cooking a turkey?” My friend continued. Even through my iPhone screen I could feel the tension. He was kicking himself for not thinking about all of this sooner and feeling overwhelmed by the weight of the turkey cooking task. “First of all roasting a turkey is not hard.” I started “but don’t let the turkey cooking overshadow the point of the holiday. If a pre-cooked turkey will help you focus on the actual thanks-giving and the company of friends and family then that’s the way to go.”

I love spending hours in the kitchen slowly simmering homemade stock for the purpose of creating a luscious and deeply flavored gravy. Pie crusts and bread doughs relax in the fridge days before the main event. Weeks before I’m scouring blogs, magazines and cookbooks trying to craft the perfect menu although I don’t usually iron out all of the details until the day before. But I realize that not everyone is like me.

And while the table will be mightily set with a half a dozen dishes including caramelized squash with feta and onion, a crisp Brussels sprouts salad with smoky bacon and tart cranberries and a pumpkin pie with a thick sugar cap, the sink will also be piled high with dishes, there will be socks scattered around the house that the dog has chewed and I’ll be lucky if the kids have brushed their hair. But I’m happy and giving thanks for a bustling kitchen and a house filled with people I love.

This time of year is so busy, the endless tasks can so easily choke out the joy and quite frankly the purpose of all the celebrating in the first place. I hope for all of us that the moment we start to feel overwhelmed we’ll order a pre-cooked turkey, or whatever that may look like for all of us. I’ll forgive myself for the lack of Christmas garnish around the house or unmade beds if it means that I’m digging deeper into the peace, hope, and joy that this season seeks to bring us.

Ashley Rodriguez

Food Blogger,

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How to Eat Your BOX! (Week of 11/20/16)

Green Beans:

Who hasn’t eaten green bean casserole for Thanksgiving? My family serves this dish every year. It’s tradition. And, along with that tradition comes a long list of canned and processed ingredients, full of sodium and preservatives. Now, I don’t want to spoil your Thanksgiving, especially if you have that one Aunt who always brings this dish – and it will to start a family feud if you say anything – I would rather you enjoy your time with family and not worry about this one day out of the year. However, if you are the chef, I would highly recommend your opting for fresh, healthier ingredients. It will take (a little) more time to prepare, but honestly, your health is worth it. Besides, it tastes way better! Canned, processed foods just don’t taste good to me anymore. I can feel my body objecting when I eat that food because I am not desensitized to it anymore. Once you rid your body of chemicals your brain can function the way it should, and warn you when you’re eating something that is not compatible with your body. I’m not temped to buy junk anymore, because it just doesn’t look appealing to me. This Thanksgiving, why not change up the traditional dish and use those fresh green beans from your box. While you’re at it, opt for your own homemade sauce instead of that can of mushroom soup. You can even make your own version of the French onions that everyone loves. Try one the recipes I’ve linked here and here:


I love this miniature broccoli/asparagus (though not actually related to asparagus-it just looks this way)! I tend to prefer it over broccoli because it is so easy to cook and requires little prep. Simply cut off the ends (I like to take a good inch or two because the ends can be chewy), toss in some olive oil or lemon juice and throw in the oven. It’s more delicate than its cousin and requires less cook time. I don’t want to tell you how many times I’ve burned this vegetable. :/ Try baking at 425°F for 10-15 minutes until tender. Or, you can add it to a boiling pot of water and let cook for 2-5 minutes, depending on how tender vs crunchy you want. Add to sautéed garlic or onions (and pine nuts if you have them). You can run your broccolini under cold water to stop the cooking process while sautéing, then heat them up again with the garlic.

Spinach Mix:

Spinach is so great in salad. I enjoy adding apple slivers or dried cranberries to mine but the list is endless when it comes to toppings. Try using thinly sliced red onions, carrots, and apples from this week’s box. For dressing, mix apple cider or balsamic vinegar with olive oil and Dijon to taste.

Spinach isn’t just for salad. It is used in cooking just as often or more often than used fresh. If I have something like this mix in my fridge I’ll find myself adding it to just about anything: scrambled eggs, sandwiches, tacos, wraps, pasta, sautés, or even my smoothies.

This recipe comes with an Asian spin. I’m going to have to try to make their dressing!

Brussels Sprouts:

The first time I ever tasted caramelized Brussels sprouts, I was sold! It was at one of the Klesick dinners and out of all the dishes, it stole the show. I don’t think I’d ever tasted such a decedent vegetable in my life! Here’s how to cook them in the oven (they also caramelize well when sautéed!):

Preheat oven to 425°F. Trim off the bottom(don’t take off too much or they simply fall apart) and outer leaves and slices lengthwise. Toss with olive oil(about a tablespoon), salt, pepper, and mix until coated thoroughly. Roast on a baking sheet until tender and caramelized, about 20 minutes. Now, you can just eat them like this but if you want to make them truly amazing try drizzling with equal parts olive oil and balsamic vinegar and a little honey. Mix together and add salt to taste. I can’t wait for Thanksgiving so I can serve this dish!

Delicata Squash:

This is one of my favorite winter squash. For one, because it’s so delicious and two, because it’s so easy to prepare! All you have do is slice it and cook it. You don’t even have to worry about the skins because they are tender enough that you can eat them right along with the flesh. They are also a much easier squash to cut than their larger counterparts so you don’t have to feel like you’re going to skewer yourself trying to slice the thing open. There many ways to cook and use this delicate squash: they can be baked, steamed, grilled or sautéed. They make a great side to almost any dish or can be added to pasta, salad, sauté, or stuffed. You can also add the creamy flesh to soup which makes for a thick smooth texture (and a wonderful nutty flavor!). My sister recently steamed up some delicata and added it with tomato soup as the base for her vegetable soup. It was a match made in heaven! It added a wonderful thick creamy texture and the flavor was fantastic.

A fast and simple way to eat Delicata squash is baked. Cut in half lengthwise, remove seed and cut halves crosswise into ½ inch wedges (or skip this step and leave in halves). Toss/slather in some softened-to-melted butter and about ½ tsp of salt. Spread out on a cookie sheet and sprinkle with brown sugar. Roast in the oven at 425°F for about 25-30 minutes, tossing once or twice, until browned. The seeds can be roasted as well, the same way you would do pumpkin seeds.

Try this recipe with roasted delicata and red onions for a savorier dish.

Anna – Menu Planner

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How to Eat Your BOX (Week of 11/13/16)


Parsnips are like carrots with attitude. They have an almost peppery sweet flavor to them that comes out nicely when cooked. They don’t eat well raw….at all, they’re much too dense, but they cook just as well or better than a carrot in my opinion. Parsnips are a great alternative to the more traditional baked or sautéed root vegetables!

Try them diced into bite size chunks or julienned, drizzled with olive oil and tossed in a bowl with a little salt and cayenne. Bake in a parchment-lined baking dish on the bottom rack in your oven at 450° for 20-30 minutes, stirring occasionally, until edges are browned and crispy. If you received Kohlrabi in your box, you can add those in the mix as well. I recommend cutting kohlrabi into slightly larger pieces for this dish because they cook faster than parsnips.

Red Bell Peppers:

These bright red veggies pair well with most savory dishes and can be added to soup, stir fry, salad, shish kabobs, or simply eaten raw. They are also commonly used for stuffing because of their perfect cup shape. It’s best to eat your peppers right away, while still fresh. I don’t like to let them sit around in my fridge very long because they can lose their crunchy appeal and become rubbery.

Try adding red bell peppers to your chicken salad. I love making chicken salad and using it for sandwiches…or eating by itself…or serving at parties (it makes a great dip with crackers or pita bread!)

What makes the chicken salad option so great is that you don’t need an exact recipe. You can put whatever you want in there! Just cut up your veggies (e.g. pepper, onion, radish, cilantro and apple) into small pieces and add to diced or shredded chicken. Mix in a couple tablespoons of mayonnaise, Dijon or regular mustard, vinegar, and spices, etc.) Traditionally, mayonnaise is used, but you can substitute with sour cream or Greek yogurt.


Mike here in our office is Kohlrabi’s biggest fan so if you need some convincing to try this alienistic vegetable, give him a call! Kohlrabi is typically eaten raw—peeled, sliced, salted, and added to a salad or used for serving with a dip. You can also steam, boil, bake, grill, or roast it. Just peel away the thick outside skin first. Try adding kohlrabi to soup or stew or grate them up and toss with grated carrots or apples to make a slaw! You can also boil and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine. The leaves are also perfectly edible, and can be cooked up like kale.

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Thanksgiving Holiday Delivery Schedule 2016

Thanksgiving Holiday Delivery Schedule

Our office will be closed November 24-27 in observance of the Thanksgiving holiday. Because of this closure, our deliveries for that week are scheduled as follows:

For delivery Monday:

Tuesday customers, Wednesday customers (except customers in Anacortes and Mukilteo) and customers in Shoreline

For delivery Tuesday:

Wednesday customers in Anacortes and Mukilteo, Thursday customers

For delivery Wednesday:

Friday and Saturday customers


Travelling out of town for Thanksgiving? 

Please remember to let us know if you will need to skip your delivery that week.

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Thank You!

Thanks to your help, we donated 85 gift baskets to, or on behalf of those battling cancer. 

For each gift basket that was purchased, we added $5 to our Healing through Nutrition fund to help send good food to those battling cancer. That ads up to $425! Nice work, good food community!

Prayer update: Last Wednesday, we prayed for 200 people who were impacted by cancer. These names were shared with us by many of you. This was a humbling and moving thing for us to get to be a part of. Thanks to all who shared and participated in prayer for these individuals last week.

Each week we gather as a team to pray for customers that we know of who are struggling with a serious illness, whether it be cancer, heart disease, diabetes or other. If you or someone you know is struggling in this way, you are welcome to submit a name for prayer. .Click here to do so. 

Want to help someone in need? Partner with Klesick Farms and send them good food! 

Check out how you can easily donate through your Klesick Farms account, including sending a Thanksgiving Holiday Box to your local food bank, or, simply add $10 for the Healing Through Nutrition fund with your next purchase, and 100% of that donation will go toward sending good food to someone battling cancer.

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How to Eat Your Box! (week of 11/6/16)

How to Eat Your Box! (week of 11/6/16)

Get to know: Zucchini!

I must admit, I never used to like zucchini. But I’ve come to realize that often, the problem isn’t what it is, but how it’s cooked! Now, I absolutely love zucchini because I’ve discovered ways I like to eat it. For example, I enjoy eating it raw! Who knew? It’s great in salads or with dip. I also like adding it to stir fry or making zucchini patties (see recipe link below–amazing!). The key for me was to shred or “noodle” my zucchini when I cooked it. Chopping it into chunks always yielded the same mushy texture that just didn’t suit me. Whereas, if I shredded it, suddenly it was a whole new experience. Also, it doesn’t need to cook long. I add it last to my stir fry or as the noodle to my “spaghetti”. Simply stir it in and turn off the stove. Experiment yourself to find how you like it best!

Lettuce-less Salad!

This week’s box may not include lettuce but don’t let that stop you. There are many health benefits to eating salad and it’s such a fun and easy way to get those raw fruits and veggies. Try one of these lettuce-less ideas using this week’s ingredients!

  • Apple Kale Salad: (Kale, Apple, Pear, Red Bell Pepper, Green onion, Carrot….) Recipe here.
  • Kale is just wonderful and it’s so good for you! It keeps well in the fridge, so you can make it ahead of time and not worry about it wilting. Kale can be a little tricky because it tends to be a bit tough and sometimes bitter. Here are a few tips that have helped me: make sure to remove all large ribs and stems (though these can make a great addition to a stir-fry!); chop the leaves small; sprinkle with salt to cut the bitterness; “tenderize” the leaves by massaging them with your hands (only takes about half a minute); and lastly, massage in the olive oil or salad dressing. This turns the kale bright green and makes it so it’s evenly covered. For the dressing, I like to use a combination of vinegar and olive oil. Once you have prepped your kale and worked in the dressing, add your toppings. Try apple or pear slices. Cashews, almonds and dried cranberries also taste great with this combination!
  • Cucumber Salad: Now we’ve probably all had cucumber salad at some point but I still tend to forget that it makes a great main ingredient for salad, not just as a topping. Try marinating thinly sliced cucumber, onion, bell pepper, crushed garlic cloves in a one to one mixture of water and white (or cider) vinegar and a tablespoon of sugar. Cover and let sit in refrigerator for a couple hours. If you leave it overnight the flavors come out even more! Drain and enjoy. Try adding a garnish of freshly chopped parsley or dill.

Roast in the Oven:

  • Rainbow Carrots: Rainbow carrots work wonderfully roasted in the oven because they tend to be skinnier and they have such a beautiful color so they look great too!
  • Acorn Squash: To bake, simply cut in half, remove seeds (save for roasting!), spread butter or coconut oil on the inside of each half, sprinkle with brown sugar, salt, pepper and any other desired spices (try cinnamon and nutmeg, or nutmeg and thyme) and bake for an hour (cut side up!). Oh, and don’t forget the seeds! They are so fun and yummy roasted! Or, try one of these recipes online!
  • Baby Bok Choy: For you Harvest and Vegetable box people Bok choy is on the menu! You can add it to a stir fry or try baking it! Here’s a great recipe I found online: Preheat oven to 450 °F. Toss Bok choy in about a tablespoon of olive oil, one clove of garlic (minced) and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tendercrisp, about 6 minutes. For added flavor, whisk lemon zest and juice of half a lemon, 1 ½ teaspoons tarragon, 1 teaspoon mirin and pepper (to taste) in a small bowl. Drizzle over the roasted Bok choy. Here’s a recipe for roasted baby bok choy.
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Planning for Your Holiday Meal

Planning for Your Holiday Meal

Every Thanksgiving holiday season we offer a special Holiday Box ($40) 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 it is also available the week before and the week after (available Nov. 13-Dec. 3). You can have this box delivered along with your regular order or in place of your regular order (please specify your preference when placing your order). The box menu is as follows:

Holiday Box Menu

Granny Smith Apples, 5 each.

Green Beans, 1 lb.

Cranberries, 7.5 oz.

Garnet Yams, 2 lbs.

Navel Oranges, 4 each.

Carrots, 2 lbs.

Breadcubes for Stuffing, 1 lb.

Yellow Potatoes, 3 lbs.

Celery, 1 bunch

Yellow Onions, 1 lb.

Delicata Squash, 2 ea.

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 $32, to be given to local food banks the week before Thanksgiving. Last year 122 Holiday Donation Boxes were distributed 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. You can order a Holiday Donation Box here.


Tristan Klesick, Farmer/Health Advocate.


Read this week’s How to Eat Your Box! here.

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Celebrate, Grieve, Hope and Pray: Names

On Wednesday, 11/2, we want to celebrate, grieve, hope and pray with all the people that you and we know who are battling cancer, won the battle over cancer, as well as for those who lost a loved one to cancer.

For those of you who would like to join us in prayer this Wednesday, these are the names of people we have been asked to pray for.

Note: If you know someone who is battling cancer, and would like them to be added to our prayers, please click here to submit their name anonymously, or email [email protected] or direct message us on Facebook.

Updated 11/2/16

  • Ron
  • LeeAnna
  • Kelly – just finished radiation treatment and we are hoping he will be cancer free with no relapses. We are hoping for recovery from pain and other symptoms and the ability for him to get back to doing the things he loves.
  • Carol – 5 time cancer survivor and Granite Falls Food Bank Angel. Servant with a grateful heart.
  • Sean – male breast cancer survivor. Diagnosed at 37.
  • Cheney – Completed treatment for stage 2 Hodgkin’s Lymphoma last Wed. My last PET scan was clear, thank You Lord. Would like prayer for continued good health and peace of mind knowing that God has got this.
  • Joyce – 88 years old and still tough – Thank you for your prayers.
  • Paul – my husband has been cancer free for 2.5 years, this is for all those who have not been as blessed as us.
  • Sandy – I am sending in my own name. As a rule I generally stay clear of putting myself in a position of talking about my breast cancer experience but last year at this time I was in the middle of radiation treatment for stage 1 breast cancer… and this October, I am confident and hopeful that I have this thing beat!! I am extremely thankful to my sweet family most of all!! My husband, son and daughter. Throughout my treatment, I tried keeping things as normal as possible but they were my rock and prayer warriors!! My friends who helped me keep the faith and kept me VERY busy and distracted. But most of all… it was my faith that gave me guidance, peace and strength! In my loneliest moments and most fearful times… God ALWAYS sent me signs of His faithfulness to me. I also did an inventory of my life and overall health. Today I am nearly 50 pounds less then I was over a year ago. I have changed my eating habits and exercise regularly. It’s been a challenge and a blessing!! God bless Klesick!! We were customers years ago!”
  • Christina – wife, mother of 3, 43 years old. Battling stage 2 breast cancer.
  • Janice
  • Lori
  • Rick – battling skin cancer.
  • Tibor – battling prostrate cancer.
  • Tami
  • John – receiving treatment indefinitely for sarcoma.
  • Charlie – battling brain cancer.
  • Billy
  • Diana – Recently diagnosed with terminal brain cancer.
  • Sam – He is a young boy fighting leukemia. He thought it was in remission, yet it returned.
  • Dan – He is fighting throat cancer. Doing both chemo and radiation right now. Please pray for physical, emotional and spiritual healing.
  • Susan – Breast cancer, has had surgery, currently going through radiation Please pray for Gods healing hand upon her and strength.
  • Carole
  • John
  • Dan – just found out he has lung cancer.
  • Joe – has prostate cancer that has spread to his lungs. Still he continues to fight to live his life to the fullest possible.
  • Lloyd – has prostate cancer AND rectal cancer which has spread to his lungs and bones. He has decided not to pursue further surgery, but continues to take medications.
  • Janet
  • Cindy and Wendy – Both of these beautiful women are in a fight for their amazing lives and l believe that they will win with their positive attitudes and the many prayers being sent to them and all the beautiful people who are fighting to live! Much love to everyone and thank you for organizing the prayer group!!!
  • Laura
  • William
  • Connie – battling cancer. Chemo has been hard on her. Please pray for complete healing.
  • Brad
  • Kimberly – Our daughter is 30 years old, with numerous serious health issues. Thank you for including her.
  • Hospice Patients – I am a hospice nurse and unable to provide specific patient names due to privacy regulations. But would love to have my patients lifted up in prayer.
  • Barnetty – fighting breast cancer.
  • Rebekah – has been battling cancer for some time and seems to be at a very critical time right now. I know she has been blessed by people who have provided her with Klesick Boxes of Good.
  • Jeff – Battling esophagus cancer. 2nd surgery to fix his throat cancer.
  • Al – battling Glioblastoma (similar to pancreatic cancer)
  • Bill – Bill is my uncle and had prostate cancer in his early 70’s. He is now 88 and the cancer has metastasized to his liver. He is going through chemo and has lost 40 pounds. His energy is good, but he needs prayers to battle the treatments and the disease.
  • Mary
  • Michelle – Stage 4 breast cancer. Single mother of three. Youngest daughter just turned 6.
  • Wendy
  • Veronica
  • Doreen
  • Vanessa
  • Michelle
  • Janice – diagnosed with breast cancer last month and went through bilateral mastectomies last week. She is waiting to find out the staging and if any further treatment is needed.
  • Chloe – 18 yr old, diagnosed with cancer days before graduating high school.
  • Phil – my father in law and is fighting stage 4 renal cell carcinoma. Please pray that he accepts Jesus before his final day! Thank you
  • Stacy – Stacy is a beautiful woman who was recovering from a divorce and getting her life back on track when she was diagnosed with stage 4 breast cancer. She has dealt with a lot and could use a break.
  • Dan – Battling liver cancer.
  • Teresa – My mother in law just spent the last year undergoing treatment for breast cancer. I would appreciate a prayer for her continued healing. Thank you!
  • Randon – fighting Stage 4 Esophageal Cancer. The cancer has recently spread to other organs and we recently just started him on the more aggressive chemo.
  • Beth – she has battled cancer for several years and is getting weaker. Our prayer is that she will come to know Jesus.
  • Carol – I visit her in the nursing home. She has faith and always welcomes extra prayers.
  • Patti
  • Sam – 12 year old fighting leukemia for the second time.
  • Monica – Just diagnosed last Thursday.
  • Jake – 12 year old fighting bone cancer again after being cancer free. Has lost his leg.
  • Judy
  • Bella – 5 year old girl fighting Leukemia.
  • Sandy
  • Jenny – diagnosed originally with stage 3 colon cancer was 4 months shy of my 5 year remission mark and it came back with a vengeance in September 2012 and spread to both lungs making it stage 4. I’m still fighting I refuse to quit and I have to much to live for God has proven that to me over and over!
  • Debbie – stage 4 doing treatment as we speak for resourcing breast cancer in her bones.
  • Sabrina – mom of 3 girls and is fighting stage 4 colon cancer.
  • Cindy
  • Kathe
  • David – Dad had lung cancer/brain. The brain tumor is gone. But still on diagnosed in May 2016 with stage 4. He is on maintenance chemo for the lungs after chemo and radiation treatment. And still in pain in the ribs. His father died from the same thing. Both smokers. But dad quit 8 years ago. Wishes he would have quit sooner/ not started.
  • Peggy – This is her fifth time she has battled cancer. This time it is breast cancer that has metastasized to her shoulder that she has a fracture in. She is 63.
  • Monica – my mom is starting her treatment for Malt Lymphoma this week and we would love for you to lift her up in prayer. She is the rock of our family and we still need her! Thank you!
  • Lola – Lola is our dog, and she is my daughters best friend. She was diagnosed with cancer several months ago at which time she had a malignant lesion removed. Lola has several new lesions and a vet appt. on Nov 1st. The bill is already over $1000, and we would appreciate prayers. Im into miracles…so am asking for one! Thank you so much.
  • Tiffany – mother of three young children with stage 4 breast cancer.
  • Taylor – (26) was diagnosed with Nodular Melanoma, an aggressive skin cancer which has spread to his lymph nodes. In August Taylor had surgery to remove the affected lymph nodes, but a recent scan revealed that the cancer has spread to his liver and lung. Taylor began immunotherapy on October 18th and has now been in the hospital due to complications from that treatment since October 23rd. He is currently in the ICU fighting for his life. Pray for Taylor, specifically that his liver will return to normal function and begin to clear the toxins from his body. Also pray for his family members–parents, siblings, wife and baby girl (2 1/2 months).
  • Karen – Breast cancer; fairly recent diagnosis. Please pray specifically now that the Lord would spare her the neuropathy that is a common side affect of treatment.
  • Louise
  • Kim
  • Sharon
  • Dave – a lifelong friend, 54, he has stage 4.
  • Thomas – Boeing worker fighting cancer.
  • Terry – is in end stages of prostate cancer, suffering a lot of pain. Please help his mother, children and siblings draw strength and courage and for Terry to be more comfortable and to draw closer to our Lord through Jesus Christ. God bless the Hansen family.
  • Daisy
  • Kathy – recurrence of Hodgkins lymphoma.
  • Anja – just had a double mastectomy.
  • Lloyd – my father has battled (3) types of cancer within the past five years. He is currently enduring maintenance chemo for lung cancer. He is a Norwegian warrior with a great outlook and attitude! His family and faith carry him every minute of every day. God has blessed us richly. Thank you for organizing this thoughtful event for our beloved friends and family. God bless you all!
  • Tracy – She is a wonderful person battling stomach cancer. Has found they cannot kill the cancer only treatment to prolong her life. Please pray for her!
  • Robert – Agent orange rare blood cancer.
  • Zillah – colon cancer.
  • Carol – cervical cancer.
  • Vernelle – prostate cancer.
  • Dorothy – A very sweet and giving woman who runs the women’s Gospel Shelter in Monroe.
  • Dennis – struggling with chemo.
  • Sylvia – Sylvia is my dear friend and mentor. She has the kind of faith that can move mountains. A little over two years ago Sylvia discovered she had Ovarian cancer and a long journey to destroy that cancer ensued. She has undergone multiple surgeries to remove the affected areas of her body and endured many weeks of chemo. Just shy of being 2 years cancer free, her doctors discovered more cancer, different cancer in her spleen. She has now endured more surgeries and in the middle of her chemo for this fight. I know this is harder on her, on all of us, because we just don’t understand why again Lord? Please pray for relief from the effects of chemo, for her strength and for the rock that is her husband, Bobby.
  • Pamela – I have had two different DNA caused Bone Marrow cancers for now starting my 18th year. Please pray that I will continue to live for my husband, two children and four grandchildren and continue to be as happy as I can be. Thank you for your prayers. I need them.
  • Leta and James
  • Christine – she has been fighting CML Leukemia for 13 years with no cure so far. She has a fantastic attitude even though she goes in for treatment every week.
  • Laurie –
  • Song – He is married with three young children, has been diagnosed with stomach cancer, loves the Lord and believes in the healing power of God.
  • Lotti
  • Ron
  • Peggy
  • Beverly
  • Ruth
  • Vivian
  • Eiko
  • Patrick
  • Allison
  • Dan
  • Diana
  • Jeanne
  • Olivia
  • Leah
  • Dillon
  • Tish
  • Kristy
  • Mike
  • Chris
  • Trina
  • Cheney
  • Kandace
  • Pam
  • Monte
  • Greg
  • Jerry
  • Louise
  • Lynn
  • Sam
  • Maureen
  • David
  • Andrea
  • Marla
  • Theresa
  • Debbie
  • Robert
  • Noel
  • Larry
  • Jerry
  • Barry
  • Roy
  • Delicia
  • Sherri – was diagnosed with Stage 4 cancer late this summer and is in the hospital at this time very sick. Her prognosis is very serious but we believe in a God of miracles. Thank you for including her in your prayer.
  • Jan – passed away (pray for comfort for husband Dick.)
  • Cari (survived by sister Mindy)
  • Mel “Bobo” – My brother-in-law Mel was diagnosed with an inoperable brain tumor in June of this year. On Sunday, October 23rd, he died at home. He was only 58 and left behind his wife (my sister), 5 kids and 5 grandkids. His sweet grin and kind, mischievous spirit are missed so much already.
  • Scott – Scott is my dad. His wife (my mom) passed away a year ago from colon cancer. If you would pray that he find Jesus through this.
  • Trista – Wife & Mother of a baby boy. Diagnosed with breast cancer and is now on round two of chemo.
  • Duane Atkins – Fighting Esophigal Cancer
  • Jack – My father-in-law was recently diagnosed with colon cancer. He is having surgery on Nov 28th. Won’t know until after the surgery if chemo or radiation will be needed. Thank you for your prayers.
  • Tami – Breast cancer, single Mom, on the mend. Sister.
  • Andrew – Battling a rare cancer who has two young children and a loving wife. He is a wonderful dad and friend. Battling a rare cancer who has two young children and a loving wife. He is a wonderful dad and friend.
  • Stephen
  • Glenn – Jan 24 1929 to October 19 2016. Mds
  • Don – Battling stage 4 colon cancer
  • Sarah and Rob – Husband and wife couple both with new cancer diagnosis. Rob was recently diagnosed with brain cancer and has undergone brain surgery and radiation. Sarah is having surgery for thyroid cancer the beginning of November. They have two young children under 5 years old.
  • Mary – My friend Mary was diagnosed with colon cancer almost five years ago. She has had multiple surgeries and is still on chemo. Her cancer markers are now going up again. We’ve been friends for decades. Thank you for praying.
  • Joel – My 32 year old son is going through chemo for stage 3 colon cancer.
  • Kelly – Was diagnosed with stage four oral cancer just before summer time. He went through a major surgery and an intense round of radiation. I pray for comfort, strength and healing.
  • Lynn
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What! It’s time to be thinking about Holidays? Do you ever think how we eat our way through the calendar? November – Thanksgiving; December – Christmas; January – New Year’s Day and the Super bowl (Go Hawks!).

If we are not intentional about what we eat, the Grocery Manufacturers of America (GMA) will be. The GMA has a plan for the holidays: more sugar, more GMO’s and more processed packaged foods. It is almost as if celebrating is akin to more CALORIES and not good ones, either. But how does the “intentional” part work itself out? Well, has Thanksgiving moved for the last 152 years? NO! it is always on the 4th Thursday of November. But every year millions of Americans are going to buy the same sugary, GMO laden foods and wonder why on Friday after Thanksgiving the bathroom scale has moved the wrong direction and that they don’t feel all that great either! It’s probably because sugar is fleeting and the aftermath is lasting.

One blogger encouraged their readers to wear pants with elastic to dinner so they won’t be as uncomfortable when they over eat! Okay, we are all probably going to indulge a little with our family and friends. Maybe this year we should plan for the indulgences by eating more intentionally NOW! Start moving the scale in the right direction now, so that when Grandma offers/expects you to have another piece of pie, you will have created some margin for Thanksgiving. I can hear it now, “No thank you. The pecan, pumpkin and apple pies tasted great. Three pieces is plenty, really.” 🙂

Be intentional now or be intentional later. We are all going to have to be intentional at some point. Here at Klesick Farms we like to say, “Eat Better, Feel Better.” It even works in November.

How to Eat Your Box

We are adding a new section to our Newsletter this week. We are calling it “How to Eat Your Box”. Original, eh? Anna, my millennial menu planner, felt like people just aren’t cooking and she wanted to provide some helpful tips. Eating well is not mystical or complicated. With just a few techniques you can be “Zen” master in the kitchen. In fact, most fruits and vegetables are easy to use and are at their healthiest when minimally cooked or prepared. Check it out here on the blog.

Thanksgiving Donation Program

We are making our Holiday Donation Box for Thanksgiving available for ordering this week. Last year, our Box of Good Food Family donated 156 boxes of high quality, super nutritious food to area food banks. Please consider donating one or more boxes to a family in need. You place the order, we pack it, deliver it and a food bank volunteer gets it to a family in need. Super simple, super effective!

Farmer/Health Advocate, Tristan