Posted on

How to Eat Your BOX! (Week of 7/30/17)

Green Beans:

Green beans are a workhorse vegetable: nothing flashy, rarely the star, but always dependable in a supporting role. They’re versatile, too – they’ll work well with just about any cuisine.

Greens beans make a great side for dinner, you can steam them just until bright green and tender, then toss with a little butter, or, sauté them in little olive oil and garlic. To cook more evenly blanch first by adding to a pot of boiling for 2 minutes. Then drain and put in ice water to stop the cooking process. Sauté garlic in olive oil and add green beans, sautéing until lightly seared. Add salt and pepper to taste. Green beans can also be easily baked in the oven like any other vegetable. Simply spread out evenly on a baking sheet, drizzle with olive oil, salt, pepper, and garlic powder, and toss to coat. Bake at 425°F for 15 minutes. Take out after about ten minutes and shake to turn. Sprinkle with some parmesan and serve.

 

Inchelium Red Garlic:

One of the most productive of all the heirloom garlics, this soft neck variety is also an artichoke type. This means that its bulbs cluster in layers like artichoke petals. This makes these garlic bulbs particularly perfect for roasting. Roasted garlic cloves are a softer, milder version of their spicy raw selves. Spread them over crackers or bread for a delicious appetizer or mix into spreads, dressings or dips for delicious flavor. Unlike raw garlic, roasted garlic won’t hurt your stomach so eat as much as your heart desires! While foil-wrapped garlic is a popular way to roast it, it is possible to avoid foil-wrapping your food and still get good roasted garlic.

To Roast Garlic: Remove the outside layers. Cut the tops of each garlic bulb, so can see the exposed the garlic within. Then, lay the bulbs cut side down, on a parchment-lined baking sheet. Cook in a 350 °F oven for 35-40 minutes or until done. Let cool and peel the clove from the outside in. Keep roasted garlic in a canning jar (pint size should be sufficient) with lid, in the fridge for no more than 1 week (7 days).

3-Ingredient Garlic Broccoli Stir Fry

“Compared to your usual oven roasting method or blanching, this recipe does not require you to heat up the oven, or boil a pot of water. So, you save extra 15 minutes, plus you can finish up cooking in one pan! The hot pan will steam the broccoli in a minute, and lightly crisp up the garlic at the same time. For a light dinner, simply throw some leftover chicken into the pan and let it heat up with the veggies – dinner in 5 minutes!” – omnivore’s cookbook

Ingredients:

2 teaspoons olive oil

2 cloves garlic

1 big head broccoli, separated into florets

1/4 teaspoon salt

1/4 cup chicken stock

  1. Heat a large heavy-duty skillet until hot. Add oil. Swirl to coat the bottom. Add garlic and broccoli, and sprinkle with salt. Cook and stir to coat broccoli with oil.

2. Add chicken stock. Cover and cook for 1 minute, or until the broccoli reaches your desired doneness. Turn to low heat and carefully taste the broccoli. Adjust seasoning by adding more salt, or cover to cook a bit longer if necessary.

3. Serve warm.

From omnivorescookbook.com

Posted on

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

Posted on

How to Eat Your BOX! (Week of 7/23/17)

Bunch Carrots:

It’s important to store your bunch carrots properly to prolong their freshness. To do so, twist the green tops off when you first get your box, otherwise the greens will keep drawing up moisture and nutrients from their “root” and you’ll get a rubbery dried out carrot. Carrots are one of the easiest veggies to incorporate into a busy lifestyle. They are quick and easy to prep for snacking – just remove the tops, wash and store in the fridge – really, no peeling necessary! One thing that consumers should be aware of is the importance of buying organic carrots. Conventionally grown carrots are often a concentrated source of heavy metals, nitrates and pesticides. Eating carrots is a healthy alternative to junk food, and just one carrot can boost your willpower that is in resistance to those processed foods.

Baby Bok Choy:

This Asian vegetable is in a class all on its own. It has a delicate and almost foam like texture but can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic or follow the recipe below. I recently discovered that baby bok choy has a nice flavor without being cooked at all (not sure why I didn’t try it this sooner!) Plus, it has a wonderfully crunchy texture, which I love! So, if you’re not a fan of the squishier consistency of cooked bok choy, try tossing it into a salad with other salad veggies (try using diced apple and raisons in this one!). Then top with your favorite dressing (a ginger vinaigrette works great) or try making your own! You could simply mix olive oil and vinegar with a little mustard (my go to), or try something a little fancier by blending ½ cup of soy, hemp, or almond milk, ½ cup cashews or ¼ cup cashew butter, ¼ cup balsamic vinegar, and a teaspoon of Dijon mustard.

 

How to Make an Amazing Green Salad

We’ve all had one of those amazing salads, that was so good we just had to keep shoving forkfuls into our mouths. What makes these salads so delicious? It’s the added proteins and blend of different flavors that made each of them special and tasty in their own way.

WHAT MAKES A SALAD GOOD?

  • Lots of different textures- soft, Crunchy, smooth, chewy, crisp
  • Dressing mixed well throughout
  • Fresh, tasty salad base (lettuce, Spinach, herb mix, etc.)
  • Blend of tastes- sweet, salty, savory, sour, bitter

TRY FOR A MIX OF THESE 5 BASIC ELEMENTS:

  1. Base of greens
  2. One or more other vegetables (crunchy, colorful, variety of sizes and textures)
  3. Something sweet
  4. A type of protein
  5. Dressing (either complex or simple)

Sample Salad #1

Supergreens mix (available at klesickfarms.com), cooked diced chicken (leftover from another meal), red peppers, red onions, cucumbers, feta cheese, candied or toasted walnuts, homemade balsamic vinaigrette.

Sample Salad #2

Torn leaf or romaine lettuce, black beans and chicken (which you can quickly warm up with some taco-type spices), shredded Monterey jack cheese, diced avocado, diced tomatoes, crumbled tortilla chips, red peppers, a few parsley leaves, homemade ranch dressing.

Adapted fromkeeperofthehome.org

Posted on

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

 

Posted on

How to Eat Your BOX! (Week of 7/16/17)

Fortune Plums:

Great in fruit salads, atop green salads (think Balsamic vinegar, goat cheese, walnuts, red onions) because they’re firm enough to hold up with a little tossing. Try them atop plain green yogurt with a drizzle of honey for breakfast. Plums are particularly delicious in fruit galettes as baking them brings out their sweet-tart flavor. If too firm to use, place in a closed paper bag at room temperature for one to two days.

How to Store: Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days.

Rainbow Chard:

Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. When you get your box, give your chard a quick rinse in cold water, spin dry, and store in a Ziploc bag to use in smoothies, salads, stir fry’s, and as a wrap for tacos. Unless you’re using the chard as a wrap, you can take your meal prep a step further and tear the leaves into fork-friendly pieces to speed up your meal prep all week long.

Cucumber:

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 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.

 

 

Grilled Plums with Burrata and Balsamic Basil Vinaigrette

A simple and quick summer fruit salad, featuring grilled plums atop creamy burrata, paired with fresh lettuce and a balsamic basil vinaigrette.

Ingredients

For Dressing: For Salad:

1/8 cup olive oil

1 tablespoon minced basil

2 teaspoons balsamic vinegar

1 pinch kosher salt

1 pinch black pepper

4 ripe plums, halved and pitted

2 tablespoons olive oil

8 ounces burrata (try to get two balls of burrata)

4 leaves romaine, sliced into ribbons

4 leaves fresh basil

A pinch of kosher salt

Directions:

For Dressing:

In a small bowl, whisk together ingredients for the balsamic dressing until emulsified. Set aside.

For Salad:

  1. Heat grill to high heat. Brush flesh side of plums with olive oil and grill, flesh side down, until the plums develop brown charred markings. This should take about 5-8 minutes, but will depend on your grill and how hot it is. You could also use a grill pan, or the grill side of a panini press (my favorite way to make this salad!). When plums are grilled, set aside and allow to cool for about 10 minutes.
  2. Cut the burrata balls into quarters and divide evenly between two plates. When plums have cooled, divide them evenly on the plates. Top each plate with a handful of the sliced romaine and 2 leaves of fresh basil. Drizzle each plate with the balsamic basil dressing and a small pinch of kosher salt. Adapted from thecharmingdetroiter.com

 

Posted on

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

 

Posted on

How to Eat Your BOX! (Week of July 9, 2017)

Garlic Scapes:

You can use Scapes just like you would garlic; their flavor is milder, so you get the nice garlic taste without some of the bite. Use them on top of pizza, in pasta, in salsas, and as a replacement for garlic in most other recipes. There are many things you can do with scapes, but my personal preference is to turn them into garlic scape pesto. It’s a sharper, greener take on traditional basil pesto that can be used to add a fresh garlicky zing to just about anything – Spoon it into soups, spread it on sandwiches, toss with cooked pasta, beat it into scrambled eggs, and (best of all) slather it onto pizza dough before adding on the toppings. It freezes beautifully, too, so it’s easy to make an extra-large batch to tide you over until next spring.

Kale:

Apple Kale Salad: (Kale, Apple, Pear, Red Bell Pepper, Green onion, Carrot….) Kale is just wonderful and it’s so good for you! One great thing about kale as a salad is that it keeps well in the fridge, so you can make 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. First make sure to make sure to remove all large ribs and stems (They make a great addition to a stir-fry though!); 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 with apple or pear slices. Cashews, almonds and dried cranberries also taste great with this combination!

Posted on

Sweet, Sweet Summer!

I’m excited because – SUMMER!!! The change in season opens up a whole new world of possibilities for creativity and new summer memories!

Think about it. A new season brings forth a need for different types of activities. You also have different holidays to look forward to. The types of food and drinks we like to consume differ with the season. Ultimately, life is completely different in the summer than it is in the winter. To me, summer screams of beach, watermelon and ice cream, lots of ice cream!

Many of my favorite summer memories go back to my early childhood and teenage years. We spent every summer at the beach. My dad would drive to the city everyday so we could enjoy 3 blissful months of sand between our toes, messy hair and well, you guessed it … ice cream! I vividly remember the ice cream cart guy, Mr. Santiago. He lived by the beach year-round as a fisherman, but during the summer months he ran an ice cream cart. He had a big smile, dark skin and for some odd reason I remember his green and black flip-flops. He knew everyone’s name and was everyone’s friend.

Every house in the neighborhood had an account with him. Us (kids) had a credit limit of how many popsicles we were allowed per day; mine was 2. And, oh my, were we in trouble if we went past the limit! Every Sunday afternoon, Mom and Dad had to “settle” our account with Mr. Santiago.

He would ride his yellow cart from house to house, pulling out his little black book noted with every move we made: date, time and ice cream we had! It was there, in writing, with our “signature” next to it. It was nerve-wracking and exciting at the same time: “Did I stick to the agreement? Did I go overboard? Did my brother sign my name instead of his? Do I have extra credit?” The last one never happened by the way … but ultimately it didn’t matter. I looked forward to it every week. Mr. Santiago’s cart parked in front of our house meant the weekend was over, the house guests had gone back to the city and it was back to the 6 of us: Mom, Dad, my three brothers and me. And every Sunday we shared one more sunset over one more ice cream.

With love and gratitude,

Sara Balcazar-Greene

Peruvian Chick

peruvianchick.com  

instagram.com/peruvianchick

facebook.com/theperuvianchick

Sweet Summer Ice Cream Toppers

Grilled Peaches

Fruit on the grill? Yes! Preheat grill to high. Brush peach halves with oil. Grill until tender. Place 2 peach halves in each bowl and top with a scoop of ice cream (or sorbet) and coconut.

Berry Compote

Nothing says summer like fresh berries. Try this simple sundae sauce over ice cream for a scrumptious summertime treat. Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over ice cream and top with sliced strawberries and raspberries, if desired.

Sauteéd Pears

Melt butter in a small nonstick pan. Add pear slices and cook, stirring occasionally, until golden and tender. Sprinkle with sugar, cinnamon and ginger; stir until the sugar melts. Serve over ice cream.

Kid-Friendly Bananas Foster

INGREDIENTS

4 tbsp. butter

1 cup dark brown sugar

2/3 cup maple syrup

1/2 teaspoon cinnamon

4 bananas, peeled and sliced lengthwise and crosswise

Vanilla ice cream

PREPARATION

In a large, deep skillet over medium heat, melt butter. Stir in brown sugar, maple syrup and cinnamon. When mixture begins to bubble, place bananas in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Posted on

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

Posted on

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