Posted on

Baked Potatoes

Yield: 1 Serving | Prep Time: 1 Hour 30 Minutes | Source: www.allrecipes.com

Ingredients:

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


Instructions:

  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
Posted on

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! 

Tristan

Posted on

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. 

-Tristan

Posted on

Grilled Chicken Kabobs

Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.dinneratthezoo.com

Ingredients:

  • 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

Instructions:

  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.
Posted on

All You Get is 24 Hours!

That’s it, but it sure feels like more. It is more…productive hours. Our bodies adjust to the extra energy coming from the increased day length and we get more done. Or different things done, anyway. Now is the time to banish social media, cable, and electronics, and embrace Spring. There is so much to do and before you know it… well let’s not go there yet.  

Taking advantage of beautiful weather is such a gift. The warmth, the sunshine, and the outdoor chores! Now it is time to mow the lawn, weed the flower beds, add the compost, mow the lawn, go on a hike. Oh! I forgot sleeping and eating! We will need those two elements to maintain our strength. 

This time of year, eating outside is the best! less mess, and you are outside. We tend to gravitate towards salads and fruit. Eating raw veggies and fruit is so simple and can be a great strategy to maintain your health. Also, eating fruit and veggies is really good for our bodies, and eliminates a lot of packaging. Sadly, the packaging companies are the winners of the time crunch we experience during the nice weather, since many folks go for convenience and, convenience often means less healthy and more packaging.

The beautiful thing about our service is that you can tailor your order to your preferences. You can shift to veggie boxes or fruit boxes. You can add additional fruit or veggies to meet your families changing schedules and taste. You can even call us a few days before your delivery, and we will help you place an order. 

We have several families that routinely check in with our office team to add additional items to their order. If that sounds like something you might like, please don’t hesitate, call us and we will help you. Serving you and helping you reach your health goals is a privilege for us.  

Tis The Season

The first round of Super Sugar snap peas is in the ground! And the second round, which was our first round, is still in the greenhouse. But those transplants will be ready in a week or two to go in the ground. With this nice weather, we decided to direct seed an extra crop of peas. If things go well, we will have some, big, fat, juicy peas in early June. Peas have to be the most heralded crop of the spring. Carrots are awesome, cucumbers are incredible, but peas have such a short window that when they are ready for harvest, it is as if time stands still and everything magnificent is encapsulated in a little green pod full of sweetness! 

-Tristan

Posted on

Butter Lettuce and Radish Salad with Fresh Herbs

Yield: 2 Servings | Prep Time: 40 Minutes | Source: www.bonapetit.com

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 2 small heads of butter lettuce
  • 4 thinly sliced radishes
  • 1 avocado, peeled, pitted, sliced 1/2 inch thick
  • 1/2 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)

Instructions:

  1.  Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.
  2. Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.
Posted on

Extremes

This kind of weather really messes with the farming community. Fortunately, we had a plan to start the season, so we are able to take advantage of the heat wave. I will confess that I have an uneasy feeling about the Spring, I’m not sure if it is going to stay hot from here on out or if it will moderate to intermittent warm and rainy.

I realize that the weather is out of my control so, as I have shared in earlier newsletters, we try and affect the margins and work with the weather. Everything is a little later this year. As of last Wednesday, the Asian pear trees have not blossomed yet. The Asian pears bloomed at early March last year. Which means that the harvest will be pushed back a little, too. Thankfully, the trees have lots of fruit buds. The Orchard is absolutely beautiful when it is in full bloom, which will be soon.

We are also taking advantage of the dry stretch to put compost down on the farm. Lenz Sand and Gravel in Stanwood is our supplier and the quality of their products are really good. We like to apply the compost in the spring and then “work” the soil. We have tried many different farming systems on our farm. It can take several years to factor in the variables and develop a cohesive plan.

The greenhouses are starting to fill up with lettuce plants and sugar snap peas. The cold weather set back the greenhouse transplant production, but I am fairly confident that those tender plants will catch right up.

Lastly, we planted a crop of garlic greens. We have been digging those the last few weeks as they have come ready. Hopefully, you enjoyed this early taste of garlic.

-Tristan

Posted on

Old Fashioned Easy Apple Crisp

Yield: 6 Servings | Prep Time: 1 Hour | Source: www.thechunkychef.com

Ingredients:

  • 6 apples, peeled and chopped
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into cubes
  • Pinch of kosher salt

Instructions:

  1. Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside.
  2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to prepared baking dish.
  3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.
  4. Spread topping over apples in baking dish, and gently pat to even it out.  Bake 40-50 minutes, until golden brown and bubbly.
  5. Serve warm and enjoy!
Posted on

21 Years

It is really hard to believe that our family has been serving our local community with organic goodness for that long. One crop of garlic leads to another and before you know it 21 years have snuck right up on us. Joelle and I have had the privilege of serving many of you for 2 decades. Some of you even remember us when we opened the Organic Produce Shoppe at Manna Mills in 1998.  

I met my first organic growers in Portland Oregon in 1994. Who knew that meeting a farmer selling lettuce would have such an impact on our life? We still buy vegetables from that farm today. Ironically, lettuce is my favorite crop to grow. Really, I just love to grow food and I love to serve people.  

It was hard to start our little farm business back in 1998. Home delivery was so new, only a few of us were doing it. We transitioned to home delivery in 1999 full time and started with just 50 customers, but I believed it would work. Absolutely crazy! Our first crops were garlic and sugar snap peas. We still grow those today plus lettuce. 

I remember one time when Andrew, who was 3 at the time, went missing. And so was Chaps, our golden retriever. At this time, we had a much smaller home and farm in Machias. When I look back on that first farm it was really just a big backyard, but we were farming! It must have been the end of June or so and the search was on! We wandered towards the pea patch and found him and Chaps. Chaps was laying down in front of him with his head up, crouching down, but ready to jump at a moment’s notice. And Andrew had not one but two handfuls of sugar snap peas, which he was sharing with his “babysitter.” 

Fast forward a few years and we had finally found our farm, 39 acres in the beautiful Stillaguamish River Valley. Chaps made the trip, of course, and while we were remodeling the old farm house he continued his babysitting duties. Like most dogs, he loved us, and we loved him. One day the kids were tired from throwing the ball for Chaps. Like any retriever, if you took the bait and started throwing the ball…Let’s just say you would wear out before he would. One time, Micah decided to put the ball in the Walnut tree out of jumping distance. Wouldn’t you know it, Chaps climbed that tree.  

A lot of life has happened in these last 21 years. When we started, we had 5 children. Now we have had 5 weddings and added 5 grandkids. We have been blessed to journey with so many of you for so many years.  

Thank you for allowing our family to serve yours,

Tristan

Posted on

Escarole and Beans

Yield: 4 Servings | Prep Time: 40 Minutes | Source: www.allrecipes.com

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.