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Garlic and Flowers

Hello August and Hello Fall Soccer! August is that transition month where a lot of us start thinking about back to school, fall sports and last vacations. And I am so glad that the Stanwood/Camano School district is starting after Labor Day. Because, I am going to need every available minute before my school aged crew goes back to school.

Labor is the tightest I have ever seen…but there are crops planted and they will need to be harvested and after all the work it takes to get a crop to harvest, you can be darn sure that I will get it harvested. It might take a harvest moon or two or head lamps, but it will get done! ?

Flowers

Every year, I have this volunteer crop of sunflowers that grow. I let them grow so the birds can eat them, then I mow them and till them in. The next year what the birds didn’t eat starts to reseed. These sunflowers are special because they remind me of our oldest son’s wedding. You see, his future wife had asked for sunflowers for her wedding and I, being a farmer, was more than happy to comply. So, for the last four years, the Klesick family gets to enjoy and reminisce about the wedding on that special day in August.

We also have beautiful red Poppies that have re-seeded themselves from our second son’s wedding 3 years ago. Yep, you guessed it. His future wife had wanted wildflowers! And I, as a farmer, was more than happy to comply. ? This year there is a splash of color intermixed with the potatoes.

Joelle and I have been blessed to see our four oldest children get married. And you know what that means–GRANDCHILDREN! We will be adding two more grandsons, one in August and one in November, bringing the total to 4 grandsons and 1 granddaughter. It is pretty emotional to be walking around the farm with your grandchildren and think that the third generation is on its way.

Garlic

Last week we harvested our Inchelium Garlic. A little later than I would have liked, but, like I shared earlier, we got it done. We don’t spend much time curing our garlic. Curing is the drying process that allows garlic to store longer. I don’t have a lot of extra storing capacity, so I plant less and sell it fresh. You can use your garlic like any other garlic, but use it sooner. Inchelium has beautiful flavor and would be great roasted or minced.

We are also starting our first picking of green beans. We have 3 plantings of green and 2 plantings of purple this year. Garden-fresh beans are the best. Steamed beans and carrots with a little butter. Incredible and so simple!

 

Enjoy!

 

Tristan, Farmer and Health Advocate

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Seems Crazy

Rain from October to June and then it just stops; sunny and mid 70’s with a breeze. Beautiful, relaxing weather. Now, all I need is rain. It’s always too much or not enough or not at all. This weather is perfect unless we all want to eat!

Do you know who is eating well? Cedar Waxwings! And we have a bumper crop of fledglings this year. We also have a lot of robins, gold finches, and sparrows. But those Cedar Waxwings make robins a welcome addition to the farm. Ok, maybe that’s a stretch, but by inviting wildlife into our eco space, AKA organic farm, we have encouraged all types of birds to nest, procreate and EAT!

The wildlife, while still wild, is certainly not timid. I was picking blackberries and heard the distinctive call of the waxwing and stopped to see where the bird was “feasting”. Not more than a few feet from me! She hopped up onto the closest berry wire and sat there. If I had a net, I probably could have scooped her up.

So, the waxwing and I had a quiet moment, studying each other, neither of us fearing one another. I think she was saying, “Farmer Tristan, thank you for planting all these lovely blackberries and raspberries.” And, as I was peering back into those little black eyes, I couldn’t help, but notice the lovely shade of BRIGHT RED Raspberry lipstick! Let me tell you, L’Oréal has nothing to compare with the real deal!

One of the problems is that my berries come on well before the wild blackberries. So, every berry eating bird does what birds do. They set up residence near food, water and each other. Also known as Klesick Farms. Since I want to have early berries, I’m just going to have to contend with the berry loving avian population.

Going forward, I will have to net the berry patch to try and limit their access. I would rather put a sign up that says, “bird berries here, help yourselves,” but experience has taught me that only fish go to school.

 

Tristan

 

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Wildlife and Farming

Wildlife and Farming

Peter Rabbit and his siblings have taken up residence this year! The rabbits are cute and fun to watch scurry around. And they definitely feel at home! You can practically walk right up to them. The other day I found one sunning itself in the greenhouse under the cucumbers. The nerve!

I haven’t seen too much vegetable damage from the rabbits. But I have been scratching my head lately, wondering why the drip irrigation is leaking in unusual places. I even replaced a section the other day that was all scratched up. Hmmm!

I mentioned this story to John, my #1 farm hand and it was like a light bulb went off above our heads. He just replaced two complete sections of drip tape which was all scratched up! But they weren’t all scratched up, they were chewed up, apparently those lazy critters are helping themselves to a drink every now and then FROM THE DRIP TAPE!

Part of the problem is that our farm dog has gotten along in years and while his desire to chase rabbits still exists, the motivation to chase rabbits has long since left?. Of course, having a good rabbit chasing dog has its advantages (like less rabbits wandering willy-nilly here and there). But, since that option isn’t present, we will have to go to Plan B. I am going to put a plywood rabbit door that us humans can step over or move and then I am going to put a water dish outside the greenhouse.

Obviously, our ” farm ecosystem” is a little out of balance, which is why we have a lot of rabbits. Eventually, the coyote/owl/falcon/hawk/eagle populations will respond to the new increased food/rabbit supply and create balance again. It will take time, which means I will need to manage the operation a little differently and possibly get another rabbit-chasing farm dog. (If you know of any Lab or Chesapeake or German Short Hair puppies or mature dogs available let me know.)

This week’s menu has 13 locally grown fruits and vegetables. It has been a very late start to the local season, but we’re harvesting now! We are even seeing a few tomatoes ripening, both the Early Girls and the Sungold Cherry tomatoes. And we are going to have a bumper crop of cucumbers, green beans and beets. The potatoes have really loved the cool spring and this dry stretch. Of course, everything has really loved this dry stretch of warm weather, even this farmer.

What is fun about market/truck farming is that the landscape is always changing. Every week we are planting something, then we add weeding to the planting, and then eventually you add harvesting to the planting, and weeding–which is where we are right now–and it is busy! Around September planting slows down your focus on harvesting and weeding. In October, you stop weeding altogether and keep harvesting, and then in November you take a long nap and wait till Spring to start the cycle all over again!

But right now, it is local produce time and us local farmers are getting it out of our fields and delivered to your door.

 

Tristan

Farmer, Health Advocate

 

 

Come out to the Farm for a lesson in plein air acrylic painting!

‘Mountain & Field Landscape’ Acrylic on canvas, 11×14 Painting Class with Nancy Hansen.

Come paint in the open air at Klesick Family Farm on July 29!

Date: Saturday, July 29

Time: 6:00-8:00 PM

Location: Klesick Family Farm

Materials: Provided.

Cost: $35

Registration required. Click here or call our office to register today! 360-652-4663

 

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How to Eat Your BOX! (Week of 7/2/17)

Rainier Cherries:

Although you’ll quite likely find yourself eating them straight from the bag that they traveled to your home from, you should also try serving cherries with dinner over ice. The ice slowly melts into the bottom of the bowl, dragging some of the buoyed little fruits with them. Those ones are the best – completely cold and crisp throughout, melting away the summer heat from the inside.

Fun Fact: The light skin and delicate nature of Rainiers occasionally leaves light brown spots on the skin. This is not a flaw, but actually an extra-sweet sugar spot.

Beets:

Beets are great boiled or baked, sautéed or stewed. Usually, I cut them into bite size pieces to bake in the oven because I love roasted beets! Simply coat in olive oil, sprinkle with salt and pepper, and bake at 375° for about 35 minutes (try adding some parsley when they’re done).  But they can just as easily be cooked in a frying pan along with other veggies. The beet greens are great sautéed or steamed as well so don’t throw them out! Don’t let cook them too long though or they’ll get slimy.

Zucchini:

Zucchini is more often used as a cooking vegetable but can easily be enjoyed raw. It makes a great salad when sent through the spiralizer and tossed with carrots, cucumber, and snow peas. Like cucumbers, zucchini is good when marinated for a couple hours in the fridge. Simply toss in lemon juice, olive oil, crushed garlic, salt and pepper, cover and let sit in the fridge for a time. Add freshly chopped basil or parsley right before serving.

 

Zucchini Chocolate Chip Breakfast Cookies

Breakfast cookies are the number one thing I bake for my kids during summer and when I saw zucchini on the menu this week, I knew I needed to share this recipe with you all! These Zucchini Breakfast Cookies are ideal for active, hungry kids.

If you can keep some old-fashioned oats, coconut oil, honey, salt and cinnamon on hand—-you’re well on your way. Often, we add in smashed bananas (also on the menu this week!), peanut butter, apple sauce (or diced fresh apples), dried fruit, nuts and chocolate chips.

My kids aren’t huge zucchini lovers so when I discovered that they’d gobble these, my day was made. I hope you try them out and that your people love them, too!

Ingredients:

 

1 1/2 cups grated zucchini

dash of salt

1 tsp cinnamon

1/2 cup honey

1/3 cup coconut oil, melted

2 cups old fashioned oats

1/2 cup whole wheat flour

1/2 cup chocolate chips

Photo: © 2017 Northwest Healthy Mama. Used by permission. All rights reserved.

Directions:

Grate the zucchini and put it in a bowl.

Sprinkle in a dash of salt and add in the cinnamon.

Measure in the honey.

Melt the coconut oil and then pour it in, stirring everything together well.

Add in the oats and flour. Stir well.

Lastly, gently stir in the chocolate chips.

Scoop onto a greased baking sheet.

Bake in a preheated 350* oven for 12-15 minutes, or until cookies are set and starting to lightly brown around the edges.

Notes: Feel free to add in raisins, peanut butter, nuts or dried fruit!

By Angela Strand

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NW Healthy Mama Farm Tour

Hi there, Klesick customers! My name is Angela Strand. It’s an honor to share with you today a little about the site I run, NW Healthy Mama and also let you in on an exciting opportunity to tour Klesick’s Farm!

NW Healthy Mama was created 2 years ago, when my love for the beautiful Pacific Northwest was paired with a passion for all things healthy and active. On NW Healthy Mama, the belief is that health is not a specific diet, but rather a frame of mind, a meal that helps our families thrive and an adventure outside with good friends. As a Mom of 3 young kids, I believe in enjoying motherhood and loving our people well. I love encouraging the families in this part of the world to get outside and have fun together!

So, what you can expect to see on NW Healthy Mama?

  • Blog posts (www.NWHealthyMama.com) are usually sent out on average 3 times a week and include topics like gardening tips, PNW hikes, day trip and camping ideas, garden tours (email me if you’d like to write about your garden or flower patch!), healthy recipes and guest posts about any of these topics. If you haven’t signed up to receive posts by email, please do so!
  • I show my face a lot and am very unedited/goofy/sometimes ridiculous on Instagram Stories so if you like bloopers and behind the scenes stuff, head over there! (Instagram @NWHealthyMama)
  • Facebook is a mix of all of this plus, it’s a place where I frequently post reader questions and let readers chime in and help each other out.

Here’s what one awesome reader says” I think that everything you say and talk about on your blog and Instagram is so refreshing and inspiring. There are many new moms and women telling us how to eat and diets to be on, etc. and it is so nice to have you telling us about opportunities to be active with your kids/family and great food to eat. It doesn’t stress me out, it makes me excited. We even bought our Christmas tree from the tree farm that you wrote about!!“

 

Here’s the AWESOME NEWS! There’s going to be a NW Healthy Mama Farm Tour at Klesick Farm and you’re invited! Have gardening or market-gardening questions? Simply want to hang out with some really great people? It’s all happening on July 8th!

 

Klesick farms has been growing and delivering organically grown fruits and vegetables for over 20 years and Tristan is excited to share what he has learned along the way as a farmer, father and small business owner.

 

 Here are the details:

What: Free Farm Tour and “Farm to Market” Q&A with Farmer Tristan Klesick

Who: Everyone!

When: July 8th from 10-11:30am

Where: Klesick Farm 24101 Miller Rd Stanwood, WA 98292

Hope to see you at the Klesick Farm on July 8th. You can find more information on NW Healthy Mama, by following along on Facebook, Instagram and on the website, NWHealthyMama.com