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Sugar Snap Peas

This is the best tasting crop, and it only lasts for only a few weeks! And we got them earlier than ever to boot! That incredible stretch in March is paying dividends now.  

For some reason, I remember picking peas on June 11th in 1999 when our farm was located in Machias. That is the earliest we have ever harvested this variety. We have tried to have peas for the box of good this early every year, but so much has to go “right” to get an early crop off and this year a dry March, wet April, and hot May was the right mix of weather. Go figure??!?!?!!? But this year, it happened!  

So, it will be Klesick Farm pea season for the next few weeks. You can order extra’s as well. If you love sweet, plump and juicy peas, now is the time to treat yourself! 

-Tristan

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Tacos!

Prep Time: 30 minutes

For the Meat:

  • 1 Pound Ground Beef
  • 1 Medium Yellow Onion (Diced)
  • 1 TBSP Chili Powder
  • ½ tsp. Salt
  • ¾ tsp. Cumin
  • ½ tsp. Dried Oregano
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ Cup Tomato Paste
  • ¼ Cup Water

Toppings:

  • Lettuce
  • Tomato
  • Radishes
  • Chives
  • Lime
  • Cilantro
  • Tortillas (Corn or Flower)
  • Shredded Cheese
  • Salsa
  • Avocado
  • Sour Cream
  • Cooked Rice (Optional)
  • Beans (Optional)

Instructions:

  1. Cook the ground beef fully, drain grease, then add ¼ cup tomato paste and all taco seasonings.
  2. Add in diced onion.
  3. Allow to simmer for 5 minutes.
  4. Add to hard or soft shell and add the toppings (plus any more you may like)!
  5. Finish with some chopped cilantro and a squeeze of lime.
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Braised Greens with Tomatoes

Yield: 6 Servings | PrepTime: 30 minutes | Source: www.foodandwine.com

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 large jalapeño, seeded and sliced
  • 2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
  • Any other veggies that catch your eye!
  • Salt and freshly ground pepper
  • 1-pint cherry tomatoes, halved
  • 3/4 cup water
  • 2 tablespoons white wine vinegar
  • Walnuts (optional)

Instructions:

  1. In a large pot, heat the olive oil. Add the onion, garlic, jalapeño, and any other vegetables you might want to use and cook over moderate heat until softened, about 6 minutes.
  2. Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender, and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl, garnish with chopped walnuts, and serve.
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Soil

Soil is critical to human health! Healthy food comes from healthy soils, and a healthy citizenry comes from healthy food. That means the health of our citizens is tied directly back to the health of our soil. 

And sadly, one doesn’t have to look very far from the farm to see that there is a burgeoning population of unhealthy folks today. In addition, any healthy food that is being grown is converted into a myriad of processed products which, I would contend, have substantially lowered the quality of food. 

And, sadly, sugar, fat, and alcohol are all the rage in the food scene, organic or otherwise. It is called “value added,” but overly processed foods, organic or otherwise, are not the solution to America’s health crisis. 

I am a huge fan of veggies and fruit staying as close to their original, recognizable self as possible. Eating foods grown in soils that are minimally processed is the only viable solution to curb America’s health crisis. Will eating more fruits and veggies, solve every disease problem? NO. But clearly the Standard American Diet (SAD) isn’t curbing anything either and, if anything, it is making us worse off. 

Almost all the treatment is just that, it is focused on treating the ailment instead of changing the underlying cause – poor nutrition. The hard part is that we need to attack these illnesses from a dietary perspective and treat the condition to provide some relief. Eventually, if our food policy could switch to more fruit and veggies and less of the current food system, there would be less need for the expensive and intrusive procedures we default to today. But for now, we mostly have a “treat the condition” model.  

I know that there are educational advocates and government programs encouraging the American population to eat a more balanced diet, all things in moderation. This is America, of course they are going to say that. Our political system guarantees us a diet that can never be healthy, because of lobbyist groups.  

So, the only choice we have to remain healthy or be healthier is to make the choice ourselves. At least for the moment we don’t have to buy “their” food, we can take charge of our health. It is at the fork or spoon where healthy food enters our bodies and, if we put good food on that fork or spoon, our bodies will absolutely put it to healing, nourishing, and cell-building work. 

For 21 years, Klesick Farms has been growing, sourcing, and delivering food that your body will be able to put to good use to nourish itself.  

Thanks for allowing our family to serve yours, 

-Tristan