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Baked Potatoes

Yield: 1 Serving | Prep Time: 1 Hour 30 Minutes | Source:


  • 1 Russet potato
  • ½ tsp salt
  • 1 tsp olive oil


  1. 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 salt.
  2. 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!
  • Chopped chives
  • Chopped fresh basil, oregano, or dill
  • Crushed red pepper
  • Chopped scallions or red onions
  • Steamed broccoli, green beans, or asparagus
  • Sautéed spinach
  • Chopped fresh tomatoes
  • Roasted or fresh bell peppers
  • Canned beans, or chili
  • Grilled or fresh onions
  • Salsa
  • Smoked salmon
  • Shredded chicken
  • Seasoned salt
  • Freshly ground pepper
  • Butter
  • Sour cream, or light yogurt
  • Cheese
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Chive On

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 amazing.  

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.  

All the 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 them in.  

To keep your chives fresh, treat them like flowers and keep them in a vase.  

But mostly, eat them! 


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It Happened

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 precious. 

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 emerge.   

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. 


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Grilled Chicken Kabobs

Yield: 4 Servings | Prep Time: 30 Minutes | Source:


  • 1-pound boneless skinless chicken breasts cut into 1-inch pieces (optional)
  • 1/4 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 2 small zucchinis cut into 1-inch slices
  • 1 red onion cut into 1-inch pieces
  • 1 tablespoon chopped parsley
  • 0.5 Lb brussels sprouts Halved
  • A few asparagus stalks cut into 1-inch pieces
  • 1 pineapple cut into 1-inch pieces
  • 1 mango cut into 1-inch pieces
  • 0.5 Lb mushrooms halved


  1. Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
  2. Whisk to combine.
  3. Add the chicken, bell peppers, zucchini, brussels sprouts, asparagus, pineapple, mango, mushroom, and red onion to the bowl. Toss to coat in the marinade.
  4. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  5. Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
  6. Thread the chicken and vegetables onto the skewers.
  7. Cook for 5-7 minutes on each side or until chicken is cooked through.
  8. Sprinkle with parsley and serve.