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Stable Ground

Everyone is looking for a firm footing. Each of our paths have a little “looser” rock to navigate than normal, requiring us to be aware of our surroundings and to plan each step carefully.   

And wouldn’t a normal walk in nature, down the street, or around town be nice; where we could exchange pleasantries and greet one another with a smile and a hug? But for now, we’ll digitally connect with friends and extended family, spend quality time with those at home, and look for ways to bring normalcy to our path!  

As we’re all keenly aware, our typical shopping habits are non-existent right now! As people look for ways to meet their family’s food needs, while avoiding the grocery stores, home delivery has become a way to navigate. We have been delivering produce to local homes for 20+ years, but never have we been more honored to serve our community in this special time of need. 

At Klesick Farms we have added several hundred new families and 4 new routes to our service in the last few weeks. To our long-time customers, we appreciate your patience as your delivery time may have changed as we accommodate the new families.  We will be arriving between 8am – dark. (smile) Don’t hesitate to call or email if you have any questions about your delivery. And as one customer commented after calling, “It’s so nice to have someone answer the phone instead of an automated menu to choose from.”  Yes! We do our best to get to all our calls as they come in, but if your call goes to voicemail, know that we’ll try to get right back to you!  

You matter, and your story matters.  Each of our paths are unique, but we share this journey.  Food has always been a source of connection.  Some of us are extreme foodies, health fanatics, and wanting to support local!  Some of us are just looking for a way to get fresh produce, while homebound (and we hope you’ll end up loving it and becoming some of our biggest fans!)  All of you take comfort in knowing that you’re feeding your family well and are providing a little stable ground during a time of uncertainty.  Good food is comfort food.  Gather around the meal table and cherish the people in your home.  Share your highs and lows of the day and think of the things you’re thankful for.  It will give you a moment to catch your breath, while nourishing your body and soul!  

Again, we are honored that you’ve joined our Box of Good community and it’s our hope that when your box comes it will feel like a big hug (if you’re a hugger that is)!  We love to be inspired by one another by sharing recipes and yummy, beautiful produce-filled creations!  Use our Facebook or Instagram page and let’s connect!   

And by the way, our team is incredible! The office staff, packers and drivers have all worked extra-long hours and have cheerfully done their part to provide our customers with the best possible experience and the highest quality. Thank you for allowing our family and our team to serve your family.  

Tristan and Joelle

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Oven Roasted Butternut Squash and Asparagus

Oven Roasted Butternut Squash and Asparagus

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: Asparagus, Butternut Squash

Ingredients

  • 1 tsp minced garlic divided
  • 1 tbsp olive oil
  • 1-2 cups butternut squash cubed
  • 1 tbsp butter melted
  • 1/2 bunch asparagus spears trimmed
  • salt and pepper
  • shaved parmesan optional
  • toasted pine nuts optional

Instructions

  • Preheat oven to 400F.
  • Mix butter and olive oil then divide in half.
  • Toss butternut squash with half the mixture, garlic and sprinkle with some salt and pepper.
  • Roast in the oven for 15 minutes.
  • Toss the asparagus with the remaining garlic and oil/butter mixture.
  • Take the squash out of the oven, add the asparagus and toss all together.
  • Return to oven for 10-15 more minutes or until it is done as you like it.
  • Sprinkle with parmesan cheese and pine nuts.
  • Serve and Enjoy!!
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Butternut Squash Soup with Carrots and Potatoes

Butternut Squash Soup with Carrots and Potatoes

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Keyword: Butternut Squash, Carrots, Onion, Potatoes

Ingredients

  • 2 tbsp olive oil
  • 1 butternut squash peeled, seeded, and cubed
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 3 carrots chopped
  • 1 potato cubed
  • 4 cups vegetable stock
  • 2 tbsp cream
  • salt and pepper to taste

Instructions

  • Add olive oil to a large pot and cook garlic,onions, carrots, potato and butternut squash for five minutes on medium-high heat.
  • Pour in vegetable stock and bring to a boil.Cover pot, and then reduce heat to low and simmer for about 40 minutes, until vegetables are tender.
  • Cool soup down a bit, and then transfer to a blender. Blend to desired consistency until smooth. You may need to do this in batches. Return pureed mixture to pot and set heat on low. Stir in cream, and then season with salt and pepper.
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Easy Winter Fruit Salad

Easy Winter Fruit Salad

Prep Time15 mins
Total Time15 mins
Keyword: Apple, Banana, Kiwi, Mandarin Orange, Pear

Ingredients

  • 5 Kiwi Fruit peeled and sliced into rounds
  • 3 mandarin oranges peeled and separated into sections
  • 2 bananas peeled and sliced into rounds
  • 2 pears cored and diced
  • 2 apples cored and diced
  • 2 tbsp fresh mint finely chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp honey

Instructions

  • Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.
  • In a separate small bowl, whisk together honey and lime juice.  Pour the juice mixture over the fruit mixture, then gently toss to combine.
  • Serve immediately or cover and refrigerate for up to 2 hours.
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COVID-19

We’d like to take this opportunity to introduce ourselves to the hundreds of new families that have signed up in the last few weeks. We are Tristan and Joelle Klesick, a local family living, and working on our farm in Stanwood.  We’ve been sourcing, growing, and delivering fresh organic produce for 23 years in our community. We believe that fruit and vegetables are vital to health and only deliver organically grown high-quality produce. Over the years we have developed loyal relationships in the food industry, and because of those relationships we have been able to serve additional families during this tenuous time. 

I am so proud of our packing team (Joanna, Tasha, John, Maleah, and Stephen).  This week they just kept working and working and working to keep up, as we added 50, 75 or 100 new families to our delivery service each day. The driving team (Nate, Stephen, Hanna and Preston) must have wings on their shoes. And last Saturday, we had to split a route because there was no way it would all fit in our vans. 

Alaina and I manned the phones, took orders, placed orders, answered emails, and worked long after the team was gone to make sure we would have the produce to be able to deliver to families the next day. And wouldn’t you know it, our grocery supplier called at 3pm on Friday and said, “See you Saturday instead!” Because they too are experiencing extra ordinary demand and couldn’t keep up. We needed those groceries for Saturday orders, but…  We appreciate your patience!

Even for a seasoned produce veteran as myself, I have never experienced such volatility in produce supply and pricing. This is happening for a few reasons.

First is the COVID-19 and self-quarantining that has been asked of our communities. And with the uncertainty, the extra ordinary demand from every corner of our country has placed a lot of unplanned stress on the produce/food system. Please remember, growing vegetables requires 2 to 3 months of lead time to ramp up, and no one was expecting this!

Secondly, this time of year is always a difficult season for the produce industry. The “salad bowl” of America is leaving Arizona and transitioning back to California. And to complicate matters, it has been raining nonstop in California and Mexico, impacting harvesting schedules.

This really is an unruly storm condition given COVID-19 uncertainty, and the rain in our southern growing regions.

I’d like to explain pricing, especially if you are new to our service.  For the last 23 years we have always provided our customers with high quality produce at fair pricing.  This will not change!  But naturally, as wholesale prices increase for individual items, retail prices need to increase, as well. Given the extreme volatility of product and pricing, we are actively working with our suppliers in order to get families the best pricing possible during this time. When a customized order is placed the price listed reflects the current price, but prices may change between the day your order was placed and when you receive your delivery. Pricing on our pre-selected boxes will remain the same, but the menus may flux daily, as needed, based on availability and value.  So, even though we pre-publish our menus, know that they are subject to change, but the value will always be the same.

We are honored to serve your family during this time of uncertainty.  Thank you!

Tristan

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Roasted Parsnips

Roasted Parsnips

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: Parsnips
Servings: 6 Servings

Ingredients

  • 3 Lb Parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground

Instructions

  • Preheat the oven to 425F.
  • Peel the parsnips, then cut into evenly sized matchsticks.
  • Place in a large bowl and toss with the olive oil, salt, and pepper.
  • Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.
  • Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15 minutes, until tender and golden.
  • Serve warm and enjoy!
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Sauteed Broccolini with Garlic and Kale

Sauteed Broccolini with Garlic and Kale

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Keyword: Broccolini, Garlic, Kale
Servings: 4 Servings

Ingredients

  • 1/2 teaspoon extra virgin olive oil
  • 2 large garlic cloves minced
  • 1 bunch broccolini cut into 1-inch pieces with ends removed
  • 2 tablespoons water
  • 1 bunch curly kale leaves removed from ribs and roughly chopped
  • 1 pinch salt

Instructions

  • In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
  • Add broccolini to the skillet and sauté for aminute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
  • Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccoliniand sauté for a few minutes more, until the kale is soft and wilted.
  • Add a pinch of salt and serve warm.
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Asparagus, Cabbage, and Chicken Stir-Fry

Asparagus, Cabbage, and Chicken Stir-Fry

Total Time20 mins
Keyword: Asparagus, Bell Pepper, Cabbage
Servings: 4 Servings

Ingredients

  • 1 Lb chicken breasts cut into strips
  • 1/2 cabbage sliced into 1/2-inch pieces
  • 1 Lb asparagus washed, and bottom 2-inches removed
  • 1 bell pepper diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons ginger finely chopped
  • 1/2 cup soy sauce
  • 1 1/2 tablespoons red pepper flakes
  • 1 tablespoon black cherry (or other) jam

Instructions

  • Heat the oil and add the cabbage, soy sauce,jam and red pepper flake.
  • Cook on high 3-5 minutes until cabbage has started to wilt.
  • Add the chicken, ginger, asparagus and bell pepper.
  • Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes.
  • Serve with white or brown rice.
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Health and Safety

We’d like to take a moment to address the COVID-19 concern.   

The US FDA has put out this statement regarding food handling and the virus.  “We are not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging. However, it is always important to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.” 

Please be assured that we are meticulously following the CDC’s guidelines. We are implementing all our usual sanitation practices and our employees are going above and beyond our strict standards to keep all our loved ones safe.   

What Can You Do to Keep Yourself and Your Family Healthy? 

The CDC guidelines:  

  • Take everyday preventive actions to stay healthy. 
  • Avoid close contact with people who are sick. 
  • Avoid touching your eyes, nose, and mouth. 
  • Stay home when you are sick. 
  • Cover your cough or sneeze with a tissue, then throw the tissue in the trash. 
  • Clean and disinfect frequently touched objects and surfaces using a regular household cleaning spray or wipe. 
  • Wash your hands often with soap and water for at least 20 seconds. 
  • Follow public health advice regarding school closures, avoiding crowds and other social distancing measures. 
  • Stay informed. CDC’s COVID-19 Situation Summary will be updated regularly as information becomes available. 

We would encourage you to follow the CDC guidelines for avoiding sickness, and also purpose to provide your body with immune boosting support. Staying positive, exercising, taking quality supplements and eating lots organic fruits and vegetables are all important and empowering strategies to implement during this season!

Coming together prayerfully with our community,

-Tristan and Joelle Klesick

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Italian Prunes

I have been contemplating many changes on the farm. For the last several years our apples and pears, always have a good fruit set, but for some reason the Italian Prunes, aren’t as happy here. Italian Prunes are mostly self-fertile, meaning that they do not need an additional plum variety to cross pollinate.  

Our plum blossoms are awesome, the trees are loaded with white flowers. But they start blossoming earlier than the apple and pear trees. The new weather pattern seems to be warmer earlier, waking up the trees followed by a cold snap. The new weather pattern for our farm appears to be not as favorable for early plum blossoms and fruit set.  

I love Italian Prunes, but when they don’t pollinate and set fruit it is disheartening. Then the trees switch to growth mode and instead of growing fruit, they grow more WOOD! And as much as I love pruning and its peacefulness, pruning to prune is not a productive use of a farmer’s time.  

We have been getting a crop every 3 to 4 years. I could spray pollen, but even that requires pollinators to spread it from tree to tree. And I am the type of farmer that works with nature and, if I need to manufacture an environment to grow something, I am less willing to do it. There are plenty of other crops that like to grow around here. 

I think if my farm was on a hill, the plums may pollinate better. Farming in the valley bottoms is colder and damper and, maybe, the reason they are less conducive to an early fruit set. When Gary Lund at S & S Mowing was out this winter to mow the blackberries around the fence line, (no Roundup used around here) I asked him, “do you have bucket attachment for that mower?” If you know Gary, he got that smile and asked me, “Why?” At that moment the die was cast and the next day he dug up all 36 trees. Ten years of work gone in a few hours and all that was left was a pile of branches that would make every beaver west of the Mississippi green with ENVY! 

When you farm, making choices like this come down to dollars and common sense. This year I am going to grow lettuce and cucumbers where the plums trees once graced our farm. It is good, a new chapter if you will.  

And our first seedlings of lettuce are already up and will be ready to go out at the end of March. Let the growing begin! 

-Tristan