Preheat the oven to 300 degrees F. Scrub the potato and pierce the
skin several times with a knife or fork. Rub the skin with olive oil, then with
Place the potato in the preheated oven, and bake for 90 minutes,
or until slightly soft and golden brown. Slice the potato down the center and
serve with toppings of your choice. Here are a few suggestions!
It is officially farm season. Normally our
first crop of every season is chives. This year we had garlic greens and kale
from our farm earlier than chives, but for me and my “biological farming”
clock, harvesting chives is when I think farming has begun. This culinary
delight has been gracing tables for 5000 years. Of course, even though I am
north of 50 years old, I am not able to verify exactly how many years it has
been cultivated. I am good with 5000 though.
Now, mind you, we
grow around 400 linear row feet that we harvest several times throughout the
growing season. We also weed it several times throughout the season. This year
I wasn’t sure that the chives were going to come out of the winter very well.
About a month ago,
I was quietly lamenting the loss of the chive crop. It just didn’t look normal,
but really how many of us
were starving for a little warmth this last winter too. But like the champion
of Spring they are, they came roaring back! These chives have been cultivated
from one 4″ pot that we planted in 2003 in our herb garden.
Chives love to
multiply; no, they EXCELL at multiplying. Every few years, when the weeds begin
to take over and compete with the chives, and the grasses move in, we dig up
the healthiest clumps and break them apart and replant one lonely single chive
every six inches. And within a few months one has become 6. Last week I spoke
about the miracle of seeds. Plants that propagate by multiplying are equally
All this to share
that for some of you who have been customers for over 15 years, we have been
harvesting and tending this crop of chives for your health. It is rewarding to
think that with a little attention, and intention, such a healthy allium can
feed thousands of families in its life.
onions/alliums are incredibly healthy and are off the charts as a health food.
Scallions, leeks, red, yellow, white, and sweet onions, and shallots all have
incredible cancer fighting components. I know that the saying is an apple a day
keeps the doctor away, and that is true,
but adding an onion or garlic to your daily plan will definitely keep
you healthier than not.
Chives, unlike its
other onion relatives, are best added at the end of the cooking process. For
soups or potato dishes cut them in into 1/8” sections and add them on top. For
scrambled eggs and souffle’s add them at the end as well. And for a salad, mix
To keep your chives
fresh, treat them like flowers and keep them in a vase.
I am always in awe. We planted Super Sugar snap pea seeds two
weeks ago and last Saturday, they emerged. The miracle reminds of a children’s
book that we read to our kids. The book was called “Look What God Made.” Every page
was filled with a natural wonder and the toddler exclaimed, “look what God
made!” That deep “WOW” moment when a little one discovers something new is so
That is how I feel
every time I see seedlings emerge. One would think that after a lifetime of
growing vegetables, I would know what is about to happen. But something happens
every spring. Every time I plant a seed, the excitement grows. The
anticipation increases every day, and then it happens! Germination!
I check every day; I know
that the first few days the seeds are gathering moisture to burst and push
through their coats. It is all happening, but nothing appears to be happening. I dig a
few seeds and the once dry shriveled seeds are now plump and soft. A few
more days and a tiny sprout is breaking
through, and then a few more
days, I gently brush back the soil and now there is a green shoot ready to
It happened! I
know, I know it is going to happen, but every year, every crop, they are so
special. It doesn’t matter if it is peas, or cucumbers, or apples, or raspberries. The amount of simplicity, and
complexity, and diversity that working with nature
manifests every season of every year is a miracle.
And even though I
know what will happen every time I plant a seed. Even though the seed packet
tells me when to plant, how deep to plant, and how long it will take to
germinate, I feel like that little one in the book that Joelle and I read to
our little ones, and I find myself saying, “WOW! Look
what God made.”
There is a whole bunch more work between emergence and harvest, especially with Sugar snap peas, but when you bite into a Klesick Farm hand planted, hand trellised, hand weeded, and hand harvested Super Sugar snap pea it is as if the world stops for a moment. A pause where something so special, so beautiful, so nutritious has culminated at that moment. And at that moment, your farm team relishes in a job well done as your taste buds relish in the simple, sweet, and juicy organic goodness of the Sugar snap pea.