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How to Eat Your BOX! (Week of 11/26/17)

 

Kiwi

Kiwi is most commonly eaten as is by cutting in half and spooning out the inside, but it can also make a great addition to breakfast food, salad or dessert. It can be used in smoothies (try with bananas and avocado), as a topping for granola and yogurt or cereal, or as a decorative and delicious addition to pie or meringue. It makes a great addition to fruit salad or even a green salad if you’re feeling adventurous.

Why it’s GOOD for you: Kiwi is high in Vitamin C (per 100 grams you get 154 % of Vit. C— almost twice that of lemons and oranges), folate, and zinc, so it’s a great fruit to eat during the cold-season months. Vitamin C acts as powerful antioxidant, eliminating free radicals that could cause inflammation or cancer. It also helps in boosting the immunity of the body against harmful pathogens.

Green Cabbage

Try it: sauté cabbage with the portabella mushrooms in this week’s box. Cabbage and mushrooms go well together. In order to pep up sautéed cabbage, add a few sautéed mushrooms and voila! You’ve turned an ordinary side dish into a tasty concoction. Feel free to add a few snips of a favorite fresh herb to this, for example, dill would be great, as would thyme, but maybe not together. ?

Why it’s GOOD for you: a multi-layered veggie parcel and powerhouse of vitamins and minerals! Its high content of Vitamin A, B1, B2, B6, E, C, K, calcium, iron, iodine, potassium, sulphur, phosphorus and foliate makes it a superhero among the category of leafy vegetables. In the Far-Eastern regions, on an average each person consumes about a pound of fresh leafy-cabbage class vegetables per day; either in the form of raw greens, in stews or as pickled (kimchi, sauerkraut).

 

 

Featured Recipe: Stuffed Sunburst Squash

You can modify this recipe and adjust the ingredients to fit your taste. You can use many different kinds of vegetables or proteins for the filling, and add additional herbs and seasonings if you like. Some good additions are chopped nuts, carrots, green onion, riced cauliflower, fresh thyme or green chiles. Serves 4.

Ingredients:

 

4 Small Sunburst Squash

1 Cup of Shredded Chicken (or leftover turkey!)

1 Cup Spinach (or kale, or chard) Leaves

1/2 cup celery (optional, but great if you’re trying to use leftovers), finely chopped

1/2 cup red bell pepper, finely chopped

1/2 cup mushrooms, finely chopped

1/2 Cup Grated Parmesan Cheese

1/2 Chopped Onion

1 Minced Clove of Garlic

2 Tablespoons Oil (EVOO, or Sunflower)

Salt and Pepper to taste

 

Instructions:

  1. Pour 1 inch of water into a wide skillet, bring to a simmer.
  2. While you’re waiting for the water, slice a small portion of the ends off each squash. This will allow easier access to scoop them out, and also give them a ‘foot’ to stand on.
  3. When the water is ready, add the squash and let cook for five minutes on each side.
  4. When time has elapsed, remove from the water and allow to cool for a few minutes.
  5. Empty the water and dry your pan. Return it to the stove set on a burner at medium-high heat. Add your choice of oil and let it heat up (don’t allow it to get so hot it smokes – there’s no need for it to be so hot is scorches).
  6. In the meantime, scoop out the squash cavities. Save all that scooped out flesh! Use a clean towel to squeeze out the water left in the squash flesh. Chop them up and add them to the veggies in the next step.
  7. Sauté the onion, mushrooms, celery, pepper, and squash until they just start to turn a golden color (4-5 minutes), then add your minced garlic. Cook for 30 more seconds and remove from heat. Allow to cool for 5 minutes.
  8. Once cooled off slightly, add the spinach, chicken or turkey and 1/2 Cup of Parmesan cheese to the mixture. Season to taste with salt and pepper! (Alternately, you can place squashes on a sheet pan under a broiler in the oven for up to 1 minute or until cheese is melted.)

 

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Food is Culture

Does our food define us? Does it define us as a family, a community, a state, a nation? Can we define our culture by the food we eat? If we could, what would that tell us? These are not easy questions to answer. And, what kind of answers would we give to these questions? Types of food? How we prepare the food? How often we eat? By our health numbers like blood pressure, insulin spikes, or cholesterol? Or, by cancer, obesity, or mental health?

In many ways Americans have access to the healthiest food systems anywhere. For one, because we have a lot of resources. For another, because of the many different ethnic influences that have shaped this nation. Oh, the choices. Every ethnic group has brought a part of their culture and food with them and today, because of our global economies, we have access to it. And, I believe, our taste palette likes the new flavors and our mind is excited to try new things.

Of course, if we are what we eat, then our health will also inform us as to what we believe about food. Everyone I know believes that we should be eating more fruits and vegetables. Everyone I know also knows, and correctly, that a whole host of today’s maladies are attributed to “lifestyle” choices–not drinking enough water, eating too much sugar, eating bad carbs, not eating fruit and vegetables, or not getting enough sleep.

Sadly, the American mentality towards food and health is, “I can have my cake and eat it, too.” And we believe this about foods we “know” are not good for us. But, because our bodies are so resilient, we borrow against the future. Our future health bill as a nation is coming due and for some, it is already personally coming due.

For us as a nation, a community and as individuals, this trend can change and has to change, but it will only do so one bite at a time. One determined bite at a time that sends a message to the institutional food system, “You can’t have my money or my health!”

As a local farmer and business owner, I want my contribution to the local food culture to be life giving and life changing. It makes my life work more meaningful knowing that I am working with nature to grow food for local people who are defined by not “only” what they eat, but by where they choose to source their food.

Together we are building a healthy food micro-culture.

 

Cheers,

 

Tristan Klesick

Farmer/Health Advocate

 

 

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Green Cabbage Julienne with Chef David Royer

Green Cabbage Julienne

This recipe is from a family relative & sustainable restaurant chef from France—Chef David Royer. This warming dish serves as a nice starter for winter!

 

Ingredients

Sauce

6-8 green cabbage leaves

1/4 cup water

1/4 cup white wine

1/8 tsp salt

 

Stir fry

Vegetable oil for the pan

Remainder of Cabbage, julienned

1/4 cup raisins

1/4 cup cashews

Salt & pepper, to taste

Fresh herbs, for garnish

 

Instructions

Rinse and core cabbage. Then, separate 6-8 of the green outer leaves. Take the rest of the cabbage and cut into a fine julienne or grate it. Refrigerate until ready to make the stir-fry portion.

For the Sauce

In a large saucepan over low heat, add water, white wine, cabbage leaves, and salt. Cook cabbage slowly for 2-3 hours. At this point, the cabbage will be very soft. Push cabbage mixture through a chinois (or use a fine mesh sieve + wooden spoon if you don’t have a chinois) to “juice” it. Set aside.

For the Stir-fry

When the cabbage leaf mixture is nearing the end of its cook time, place a large skillet or wok over medium heat and stir-fry cabbage, cashews, and raisins in vegetable oil of choice until cabbage is tender. Season to taste.

To Serve

Place the stir-fried julienne portion into individual deep plates or bowls, pour the juiced cabbage portion over the top and garnish with fresh herbs. Serve.

 

 

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How to Eat Your BOX! (Week of 11/19)

Rio Star Grapefruit

Not only are grapefruit high in fiber and low in calories, they contain bioflavonoids and other plant chemicals that protect us against serious diseases like cancer, heart disease, and the formation of tumors. But the sweet-tart juicy deliciousness that grapefruits bring to the table are reason enough to eat them! Also, grapefruit (especially organic with its fuller flavor) doesn’t need sugar. If you don’t like them halved and eaten with a spoon (the traditional method), try peeling them and eating like an orange. If you prefer a mellower flavor, peel, halve them vertically; slice crosswise into 3/4-inch-thick half-moons, lay on a baking sheet and sprinkle on some cinnamon. Broil them for about 15 minutes. This makes them taste “sweeter” without the sugar.

 

Easter Egg Radishes

Store radishes in the crisper in a perforated bag. If you’re planning on eating the tops, use within 2 days. If you don’t plan to use the tops, twist them off prior to refrigerating to extend the life of the radish bulbs to a week. Radishes are great fresh, poached, baked, or pickled.

To make pickled radishes (use as a relish or atop salads or in wraps or sandwiches): Combine cleaned radish bulbs (about 10), 2 cups white vinegar, 1 tsp peppercorns, 1 tsp Kosher salt, and 1 tsp sugar in a clean glass quart jar. Cover, label, shake well to dissolve and distribute salt & sugar, then refrigerate at least 3 days-1 week before serving (shake jar once a day for the first 3 days to keep things distributed inside. Keeps up to 3 months.

 

 

Garlic Roasted Potatoes

This is one of those go-to recipes that you’ll find yourself coming back to, because its super simple and super tasty!

Serves 4

 

Ingredients:

 

4 large russet potatoes

4 tbsps olive oil

1-2 tbsp garlic powder

2 tbsp parsley flakes (or use 3 tbsp fresh)

1 ½ tsps salt (or to taste)

1 tsp black pepper

 

Instructions:

1.            Preheat the oven to 400°F.

2.            Cut the potatoes into 1-inch cubes and toss into a bowl with the oil, garlic, parsley, salt, and pepper.

3.            Spread the potatoes on a prepared baking sheet. Bake for 25-30 minutes.

4.            If necessary, flip over and bake for another 10-15 minutes. Serve.

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Thanksgiving

It’s that time of year when we are supposed to pause and be thankful, reflect, enjoy family and friends, and good food. For those of us who live in northern regions of the world, enjoying this season is a little easier because the weather and the day length lend themselves more to a warm fire and a good book. Even though my morning start time of 5am doesn’t change much with the season, I am getting more sleep, thanks in part to the shorter daylight hours and getting to bed earlier.

Anyone else out there, ever say, “Sleep is overrated!”? Definitely not teenagers! I will confess that I have at least thought that a time or two, but now that I am north of the half century mark, sleep is important and building that discipline going forward is new goal -trying to be asleep by 10pm, wish me luck! 

Habits are so hard to break and bad habits are the hardest. Over time, those bad habits are more like addictions than habits.  Eating is one of those categories that can be a sore spot for many of us. So much food and so many choices, and our will power to eat well and avoid processed or sugary foods can derail in spite of the best of intentions. 

This week is one of those food “traps” that will be foisted upon Americans. Yep, Thanksgiving, a time to be thankful will be greeted with a barrage of pies, ice cream, jello, lots of gravy and, and, and. Just the sheer amount of food will be immense and the selection on most tables will be enough to feed a family for a week.  Most of us are not going to be in control of how much food gets set on the table, but we can control how much food gets put on our plates.

Tristan’s plan to eat a successful Thanksgiving Meal:

To be a successful eater at the Thanksgiving table, I would encourage a few Non-Negotiables. 

Choose to eat better so you will feel better and not bloated or stuffed. It is a choice.

Limit snacking and choose the fruit and veggie snacks.

Plan to eat at the main meal, whether that is lunch or dinner for your family, but be reasonable with your portions. 

Just one plate, not one plate at a time, not heaping (wink, wink). Just one plate, it will be enough food. 🙂

Remember, dessert will be coming, so pick none or just one. I know this is a hard one, because there will be lots of selection and a sampling will be tough to turn down.

These simple non-negotiables or guidelines will help anyone enjoy family, friends and the Thanksgiving meal with energy and enthusiasm. Imagine feeling full and thankful this Thanksgiving. That’s my goal!

 

Enjoy!

 

Tristan

Farmer/Health Advocate

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How to Eat Your BOX! (Week of 11/12/17)

How to EAT…

Celery Root (Celeriac):

Celery root or celeriac is prized for its distinctive flavor which is somewhere between celery and parsley. Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples. Before using celery root, peel and soak briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.

 

Green Onions (Scallions):

Don’t be afraid to use the entire green onion! Green onions, also called scallions, make an excellent garnish to soups, salads, noodle or rice dishes.

STORE: Store green onions in a plastic bag in your crisper for five to seven days. Be sure to keep them away from fruits and veggies that absorb odors easily like mushrooms, corn and apples.

PREP: Rinse your green onions in cold water; trim off roots and the very tops of the greens. Dice into thin or slightly thicker rounds depending on your preference.

 

 

Featured Recipe: Cauliflower & Celery Root Soup

Makes 8 servings

 

INGREDIENTS

 

1 tablespoon olive oil

8 cups cauliflower florets with stems chopped into ½-inch pieces (1 large head)

4 cups chopped celery root (½-inch pieces), about 1 medium root

2 large carrots, peeled and diced into ½-inch pieces

1 bunch green onions, thinly sliced, or 1 red onion, chopped

3 garlic cloves, finely chopped

8 cups organic vegetable or chicken broth

¼ teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon sea salt, or to taste

½ teaspoon black pepper, or to taste

½ teaspoon ground cumin

¼ teaspoon ground green cardamom

½ teaspoon red pepper flakes

1 can (13.5 ounces) coconut milk

 

For Garnish: Breadfarm bread cubes (optional), peppers, finely chopped green onion or chives, lime wedges

 

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit.

 

2. Chop cauliflower, celery root, carrots, green onion and garlic. Place a heavy bottomed sauce pan on medium heat. Drizzle in olive oil. When shimmering, add onions, and carrots. Cook for about 3 minutes, add garlic, and cook another 2 minutes, stirring often to keep garlic from burning. Toss in the cauliflower and celery root. Pour in broth; add your spices, and stir well. Bring to a boil, reduce heat, cover and simmer for 25 to 30 minutes or until vegetables are fork tender.

 

3. Stir in the coconut milk. (Note: if you like your soups more brothy, you may opt to skip this step which makes the soup thicker and more like a chowder.) Remove half of the vegetables from pot. Use an immersion blender to puree the remaining soup in the pot. Alternately, add remaining soup to a blender, in batches, and blend until smooth. Return blended soup to pot along with reserved vegetables and stir well to combine. Taste soup for seasoning, adding more salt or pepper to taste. Divide soup between 8 large soup bowls. Top with croutons and garnish with peppers and onions. Squeeze a bit of lime juice over the bowls, to taste.

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2017 Thanksgiving Holiday Delivery Schedule

2017 Thanksgiving Holiday Delivery Schedule

 

Our office will be closed November 23-25 in observance of the Thanksgiving holiday. Because of this closure, our deliveries for that week are scheduled as follows:

 

For delivery Monday

Mill Creek, Silver Firs, Everett, Snohomish, Mukilteo, Lynnwood, Woodinville

For delivery Tuesday

Oak Harbor, Anacortes, Lake Stevens, Monroe, Mt. Lk. Terrace

For delivery Wednesday

Camano, Marysville, Stanwood, Seven Lakes, Arlington, Burlington, Mt. Vernon, Sedro Woolley

 

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

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Thanksgiving

It is here, and we are here to make your Thanksgiving simpler and less stressful. For the last 20 years we have been helping families enjoy the holiday more by trusting us to source their organically grown produce and through meal planning, allowing people to skip the hectic store shopping. There are two specific events in which our home delivery really saves you time and measurably lowers your stress level: 1) during Thanksgiving week and 2) just before a predicted snow storm! Well, we got the snow storms out of our system and now it is time to brace for the masses who will be heading to the grocery stores.  

Years ago, before I was a farmer, I worked in retail produce, both small boutique and large produce departments. I could almost predict the weather based on shopping patterns—for Thanksgiving, hang onto your hats, that was a wild ride trying to keep the shelves full. If I was lucky enough, I wouldn’t have to work the register and those never-ending lines.  I much prefer the life of a farmer and delivering fresh fruits and vegetables, especially during Thanksgiving. 

Our network of local producers and suppliers allows us to get you the freshest ingredients all year and Thanksgiving is no different except we will be squeezing 5 delivery days into 3 days. Yes, it is a little crazy for us, but not for you. Sit back, place your order, and we will do the rest. 

Food Banks

Every week of the year, Klesick’s, with your help, donates 20 boxes of good to area food banks which is in addition to the “end of the week” produce that is still useable but not up to our quality standards.

 We also have an opportunity to partner with local food banks for Thanksgiving. The Holidays are especially difficult for families in need. We partner with local food banks because:

1. We believe that access to good organic produce is not a privilege, but a basic right.

 2. We believe that local problems are best solved at the local level. 

3.  We have the relationships, the network and distribution system to make a difference in solving hunger at the local level.

Please consider partnering with us this Thanksgiving by purchasing one (or more) Holiday Donation boxes and we will do the rest. We will send you a tax receipt in January for your donations that you can deduct from your taxes.

 We are stronger together,

 

Tristan

Farmer/Health Advocate

 

 

Shop the Holiday Box here: 


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How to Eat Your BOX! (Week of 11/5/17)

Kale:

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 can be a bit tough and sometimes bitter. To prevent that, first, make sure to make sure to remove all large ribs and stems (They make a great addition to a stir-fry or soup stock!); 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); lastly, massage in the olive oil or salad dressing. This turns the kale bright green and ensures 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!

 

 

 

 

 

 

 

 

 

 

Parsnips:

Parsnips have an almost peppery sweet flavor to them that comes out nicely when roasted. They make a great addition/alternative to the more traditional baked or sautéed root vegetable. Try these diced into bite size chunks or julienned, drizzled with olive oil and tossed in a bowl with a little salt and cayenne (or other spices). Bake on bottom rack at 450° for 20-30 minutes, stirring occasionally, until edges are browned and crispy.

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Time to Make Some Plans

Is it hard to believe that it’s already time to be planning for Thanksgiving? Those of us in the farming and food business have already been planning for this major food holiday, but now it is time to share with you what we are “cooking up” on our end for deliveries.

Delivery Schedules:

For the week of Thanksgiving, all deliveries will be happening Monday, Tuesday and Wednesday. Which means if your normal delivery day is Thursday, Friday or Saturday, your order Thanksgiving week will be before the Holiday. Don’t worry about it now, we will email and communicate the delivery changes well in advance.

Holiday boxes: 

For the Last 20 years we have been helping families with their Thanksgiving meal planning. This year will be no different, except, we have two ways to order your Thanksgiving items.

1.            You can either order the Holiday Box (with my regular order) or the Holiday Box (replacing my regular order). Either way, the Holiday Box is the same box, but inevitably Mike will be thinking about Holiday box orders that also have your regular boxes still being ordered. Many of you intend to order a holiday box and your regular order and conversely many of you intend to only order a holiday box, but forget to move your current order out. This change in how you order the Holiday Boxes, will make it easier on Mike to get your order perfect and make sure you get exactly what you ordered perfectly.

2.            The Holiday Boxes are available for the weeks of November 12th through December 2nd. The Holiday box is a popular box all month.

3.            You can also send a Holiday Donation Box to one of our 8 food banks that we partner with weekly and make this Holiday Season even more nutritious for a family in need. For each donation box purchased, we send out end of year tax receipts.

4.            And as usual, you can order all your Thanksgiving ingredients “a la carte“.

5.            The Holiday Box menu and prices are available below. 

Changes to the Box of Good Menus

Starting the week of November 12th, we are adding two new boxes of good and will be ending the Seasonal NW Box. The Seasonal NW Box will resume in May/June next year when the local farm season gets going again.

Our Essential line of boxes consists of 4 boxes: Fruit, Fruit/Vegetable, Fruit/Salad and Vegetable/Salad. These options have been very popular with many of you, but there are a lot of you that need/want more quantity than the Essential line has to offer. So, we are now offering the same options at our Middle Tier, which we are renaming the Family Tier.

The Family Tier already consists of the Fruit Box, Vegetable Box, and Family Box. We are adding a Fruit/Vegetable Box and a Fruit/Salad Box. The beauty in this restructuring is it will give you more options to tailor your orders to your families eating preferences. Of course, shopping online at klesickfarms.com is a great way to get exactly what you want, but many of you, also, love to get a box of good and leave the menu planning to us. 

 

Thank you,

Tristan,

Farmer/Health Advocate

 

 

Holiday Box Menu—$40

Granny Smith Apples, 5 each.

Green Beans, 1 lb.

Cranberries, 7.5 oz.

Garnet Yams, 2 lbs.

Satsumas, 1 lb.

Carrots, 2 lbs.

Breadcubes for Stuffing, 1 lb.

Yellow Potatoes, 2 lbs.

Celery, 1 bunch

Yellow Onions, 1 lb.

Acorn Squash, 1 ea.

Navel Oranges, 2 ea.

 

The Holiday DONATION Box—to Food Banks 11/17

Purchase a Holiday Donation Box for only $32 (reg. Holiday Box price $40), to be given to local food banks the weekend before Thanksgiving.

Last year 130 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 online or by contacting our office.