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A New Box of Good

Hey, Klesick customers, Alaina here! I am excited to announce our brand-new “Family on the Go” box. We know life can get busy, so we wanted to create a simple box of good that allows your family to still eat healthy while doing all the things!

This assorted box has easy to eat fruit and vegetables that can simply be washed and cut, and ready to serve throughout the week! This box avoids items that typically take more time to prep or cook. The Family on the Go box has higher volumes of fruit and will consistently have easy to eat vegetables! A sample of a Family on the Go box would include approximately 10 apples, 8 pears, 8 oranges, 3lbs bananas, carrots, broccoli, cucumbers and celery. So, if life keeps you moving and it’s difficult to find time to meal prep, you don’t have to sacrifice feeding your family nutrient rich foods!  If you want your kiddos to get fresh fruit and vegetables, this might be the perfect box for you. The items in this box are simple and easy to take in the car, use for school lunches, or to throw together a quick snack or meal!

I always find my little one eats healthier when I chop up all the items and have them ready to eat. On the day I get my box I set aside 20 minutes to chop up the veggies, so they are ready for the whole week. This box takes little to no prep time to get healthy food ready for the whole week.

Also, one other thing I wanted to highlight! You may have noticed on the back of your newsletters there have been more recipes. We wanted to start highlighting a variety of ways you can use your box, aside from the typical one recipe. The recipes will start being posted on Friday for the upcoming week, so you can always go to, click the blog tab and then click the “Recipes” option. You can check out the recipes before your box comes and add on any extra items you may like to include in your order. I will be adding some of my favorite recipes to the back, as well.

And most importantly, THANK YOU for choosing to support local and for choosing fresh organic produce. We are thankful for every one of you, and here at Klesick’s, we are always here for YOU. We are happy to help you when it comes to customizing your own box, substituting items out of your box, adding items onto your order, or just figuring out what works for your family! We are just a quick call or email away. 😊


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Creamed Spinach and Parsnips

Yield: 2-4 Servings | Source:


  • 3 parsnips
  • 3 tablespoons butter, divided
  • 2 tablespoons honey
  • 1 large bunch (or 2 medium bunches) of spinach
  • 1 small onion
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup half and half or cream
  • 1 pinch nutmeg
  • Salt and pepper


  1. Clean, peel, and slice your parsnips into 1-inch batons.
  2. Preheat the oven to 400° F. Par-cook the parsnips until almost cooked through in either a pot of simmering salted water for approximately 20 to 30 mins, or with a few inches of water in a slow cooker set to high heat (I cooked mine this way and it took about 3 hours).
  3. When the parsnips are done, lay them in a single layer on a baking sheet and drizzle with a 2 tablespoons each of melted butter and honey.
  4. Roast the parsnips in the preheated oven for 20 to 30 minutes until they start to get crispy and brown.
  5. While the parsnips are roasting, clean the leaves from a large bunch of spinach and remove the tough stems. Roughly chop the spinach, blanch it in salted boiling water until bright green (less than 15 seconds), and then run it under cold water to set the color. Squeeze out the liquid and set aside.
  6. Chop a small onion, and sautée it in some olive oil and butter (1 tablespoon each) on medium heat. When the onion is becoming translucent, add a tablespoon of flour and cook for another minute.
  7. While the flour is cooking down, heat a cup of half and half in the microwave or on the stovetop for a minute, and then stir it slowly into the onions, whisking frequently to make sure there are no flour lumps.
  8. Cook the half and half down for a few minutes until it’s starting to thicken, then add a pinch of nutmeg, salt and pepper, and taste for seasoning.
  9. Add your parsnips and spinach, heat through, and serve.
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Garlic Parmesan Roasted Broccoli

Yield: 6 Servings | Prep Time: 15 Minutes | Source:


  • 24 ounces broccoli florets (about 5 cups)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 10-12 minutes, or until tender.
  4. Serve immediately, sprinkled with Parmesan and lemon juice.
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Poached Red D’Anjou Pears in Cinnamon Syrup

Yield: 2 Servings | Prep Time: 25 Minutes | Source:


  • 1 red Anjou pear
  • 1 cup of turbinado sugar or sugar in the raw
  • 1 cinnamon stick
  • 1 cup of water


  1. Start by peeling the pears and cutting in halves. Using a melon baller remove the core where the seeds and with your hands remove the stem or leave if desired.
  2. In a medium size pan add the sugar, the cinnamon stick and the water.
  3. Then add the pears and cook at medium heat covered for 15 minutes.
  4. When ready serve on a nice plate and enjoy at room temperature.
  5. If desired, you can serve with vanilla ice-cream or fresh whipped cream.
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Supporting Your Health

Last week I wrote about seasons, farming, and cover crops. It would be very easy to make a similar analogy about our health.  

Planning is happening all the time. It is also overlapping, with multiple stages and events. One of those activities is eating. How do you plan for fueling your body? What is your eating strategy? Isn’t eating one of the most confusing things to figure out? Paleo, Keto, Plant based, Truly Plant based, Vegan, Vegetarian, Dr. Atkins, eat for your blood type, Mediterranean, High Fat, Low Fat, Fruit only, Starch only, No sugar, No carbs… when to eat, how much to eat, and how long to fast. 

It is flat out confusing. I do believe that eating plants is the most important part of the diet. But we sell plant-based food. Some meat proteins, but mostly plants. Big surprise that I would think that plants should be a large portion or your diet. But not just any plants. Plants that are recognizable and minimally processed, not food made in a factory or laboratory.   

High fructose corn syrup is plant based, much of it from GMO corn. Does that make it healthy? Eating mostly plants that we prepare ourselves is healthier than the premade, sweetened, and salted versions at the store or restaurants. I am not even sure how food manufacturers are even able get that much salt into bowl of soup! Of course, there are exceptions, but if America is going to change its health trajectory, it is going to have to change the way it eats. Exercise, while important, is not going to be the solution. The solution to our health crisis is at the fork. It is what we eat that will make Americans healthy again. 

Thankfully, in America we still have the freedom to eat what we want, most of what we are being offered as food is edible, but is it healthy? Klesick Farms started out 23 years ago offering organically grown fruit and vegetables. Today, we are still offering organically grown fruit and vegetables, but we also offer an assortment of organic groceries and grass-fed, organic, or wild meat. Healthy eating is an option, the hard part is getting our beliefs, our behavior, and our schedule to line up. Easier said than done.  

We are here to help support your health goals and, at the same time, help the environment by growing sourcing and delivering organically grown food to your home.  

Thankfully we still have the freedom to eat what we want, when we want. Thank you for choosing Klesick Farms as your partner in health. 


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Crispy Kale Chips

Yield: 4 Servings | Prep Time: 45 Minutes | Source:


  • 1 head kale,
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling


  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
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Roasted Cabbage

Yield: 4 Servings | Prep Time: 40 Minutes | Source:


  • 2 tablespoons extra-virgin olive oil
  • 1/2 head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
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Celery-Potato Soup

Yield: 6 Servings | Prep Time: 30 Minutes | Source:


  • 4 tablespoons unsalted butter
  • 7 to 8 ribs celery, roughly chopped
  • 1 Lb. russet potatoes, roughly chopped
  • 1 large onion, roughly chopped
  • 3 cups water, plus more as needed
  • 1 tablespoon chicken broth concentrate*
  • 1 teaspoon celery seed, crushed
  • Salt and pepper, to taste


  1. Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
  2. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
  3. Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.
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Roast Chicken and Sweet Potatoes

Yield: 4 Servings | Prep Time: 45 Minutes | Source:


  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thyme or 2 tsp. dried
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 ½ – 2 Lb. bone-in chicken thighs, skin removed
  • 2 med. sweet potatoes, and cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges


  1. Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, 30 to 35 minutes.
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Green Beans with Peppers!

Green Beans with Peppers

Prep Time 15 mins
Cook Time 25 mins
Total Time 33 mins
Servings 4


  • 3 ea Zucchini
  • 1 cup Mushrooms
  • 1 ea Yellow Onions
  • 2-3 tsp Olive Oil
  • 1/4 tsp Salt
  • 1/2 tsp Dried Italian Seasoning


  • Preheat oven to 450 degrees F.
  • Place all of the ingredients in a large bowl and toss to mix well.

  • Coat an 11×13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.

  • Bake for 15 minutes.

  • Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.

Keyword green beans, peppers