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Green Beans with Peppers!

Green Beans with Peppers

Prep Time15 mins
Cook Time25 mins
Total Time33 mins
Keyword: green beans, peppers
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.

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Green Beans with Peppers

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


  • 3 medium zucchini, halved lengthwise and sliced ¼ inch thick
  • 1 ½ cups sliced mushrooms
  • 1 yellow onion, sliced and separated into rings
  • 2-3 teaspoons extra virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon dried Italian seasoning


  1. Preheat oven to 450 degrees F.
  2. Place all of the ingredients in a large bowl and toss to mix well.
  3. 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.
  4. Bake for 15 minutes.
  5. Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
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Oven Roasted Potatoes and Green Beans



  • 1-pound potatoes, diced.
  • 1/2 large onion, sliced
  • 1-pound string green beans, ends removed
  • 1/8 cup good olive oil
  • 1 tsp salt, plus more to taste
  • 1/2 tsp ground black pepper


  1. Preheat oven to 425F.
  2. In a large bowl, combine the potatoes and onions.
  3. Toss the potatoes and onions with olive oil to coat.
  4. Sprinkle salt and pepper.
  5. Transfer the coated potatoes and onions to a baking sheet.
  6. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.
  7. After the potatoes are tender, toss in the string beans to the pan.
  8. Bake for another 10-15 minutes, until the beans are tender.
  9. Remove from the oven and add more salt and/or pepper if you want.
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It is winter in the NW. For those of us who have been juggling kiddos, school closures, and late starts, it sure is nice to get back to cold, wet, and gray! Although the white, while a challenge to navigate, is beautiful, and our region is dependent upon sufficient snowpack to keep our watersheds happy and functioning properly. 

I am really proud of our team and their commitment to pack and safely deliver your boxes of good! The packing team made it every day and our driving team chained up when necessary, and safely delivered 95% of the orders. A few of you live on the less travelled and moderately travelled roads and we couldn’t quite get there, sorry. 

On the farm, this weather is just fine. We take it in stride because we mostly focus on the Spring, Summer, and Fall seasons. The only crops actively growing are our cover crops and garlic. The garlic is happy as a clam, not sure what that means, but it is a NW saying. They have poked through the mulch and are about 3-4 inches tall.

This year we are experimenting with a new mulching material. Normally we use organic wheat straw, but this year we added leaves from our walnut trees. Our farm produces walnut leaves in MASS! Normally they end up in the compost and then spread on the fields in the spring, but this year we raked them up and spread them out on top of the garlic. The work to gather and spread the leaves is comparable to the work to purchase, pick up, bring to the farm, and spread the wheat straw.  I will be evaluating how they decompose, weed suppression, moisture retention, and soil structure under each mulch. So far, I am pleasantly surprised. 

The cover crops we plant are to nourish the soil, hold nutrients in the plants, and protect the soil from compaction. Cover crops are a vital part to farming, but they do have their limitations. We use them on 90% of our soils and leave that remaining 10% “open” or “uncovered.” One of the purposes of a cover crop is to prevent the leaching of nutrients like Nitrogen or Phosphorous out of the root zone, and also out of the aquifers or watersheds. Think the dead zone in the Gulf of Mexico.  

Why do I not cover crop the remaining 10%? Through experience, I have learned that cover crops also have a downside. In a wet spring, they can grow, REALLY GROW, and once the weather warms and I can get into the field to till them in, it will take a few weeks for them to break down. The soil bacteria are busy breaking down the cover crop and won’t get to work on growing vegetables for a little while longer. So, we intentionally leave that 10% uncovered for our early plantings of peas and lettuce. It’s just that simple! 

Stay warm, 


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Leaning Into the Harness

When I farmed with Susie, Katie, and Karen, I had to learn to work with them, and at their pace. They were the most willing workers, and farm work is hard work. It will leave your body sore for days until you get farm fit. Those girls were amazing and made farming a unique experience. It has been half a dozen, or so, years since I worked with them.  

When I first got the bug to farm, I knew it would be organic, and it would involve Draft Horses! A friend named Lynn Miller shared some great advice about getting my first team. He said, “When you look out into a big herd of horses, which horse catches your eye?” Romance and farming go hand in hand. I was always drawn to brown with a splash of white. I knew if I ever got to farm with horses, it would be Belgians! Practically every Hallmark movie used to have horses in them. Susie and Karen were my trained team, and Katie was just learning. 17 hands and 2 tons of horse, they could pull a plow and never get stuck.  

When I worked with them, time stood still, and so would we. The horses need rest when we were working, and rest was the perfect time to contemplate the next steps, the next project, the last conversation with my spouse, or maybe just nothing. Sometimes we would stop under the old snag and watch the bald eagle peer down on us and, as we moved on, he would move on. 

Last week, I delved into will power and how hard it is to change a habit; how we only have a limited amount of will power at our disposal, and the harder the change you are tackling, the harder it will be to accomplish. That is why will power, which has about a 15-minute reserve, will quickly get used up if you tackle several lifestyle changes at once. 

What I learned from farming is also important to making lifestyle changes. When I would harness the horses, I would make sure that all their equipment fit well, especially their collars. Having a smooth, well fitted collar was key to working long days and not getting sore shoulders. 

Equipment aside, I wanted to talk about “leaning into” your new goals or lifestyle changes.  For the horses, when we were going to tackle a big project, everything became important. I knew what the goal was, and how long it would take. After my team was brushed, harnessed, and hooked to the single trees, we would calmly walk to the field. They knew it was going to be a good day of work ahead.  

The very first moment I set the plow, it was always the same. We would pause, then I would cluck to the team, “Susie, Karen ‘step’.” I would release the lines a little, and they would ease into the harness and begin to move the plow. Slow and steady, leaning into the harness, we would get the work done. When you tackle those lifestyle changes, know your goal and how you are going to get there, then “lean” into your work slow and steady. 

I believe in you!


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Green Beans with Peppers

Yield: 4-6 Servings | Prep Time: 35 Minutes | Source:


  • 1 Pound Green Beans
  • 1 Sweet Red Pepper
  • 1 Sweet Yellow Pepper
  • 3 Garlic Cloves, Peeled & Finely Sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • Hot Red Pepper Flakes
  • Cracked Black Pepper
  • 1 Teaspoon Fresh Thyme
  • Sea Salt
  • Zest From 1 Lemon


  1. Trim the beans on each end, and then core the peppers, removing the seeds and membranes, and slice thinly.
  2. Cook the beans and pepper strips in salted boiling water until tender crisp.
  3. Drain, and drop the vegetables in a bowl of ice water and let sit for 10 minutes.
  4. Drain beans and dry well.
  5. In a wide bottomed pan, heat the olive oil and season with salt, pepper, and red pepper flakes.
  6. Add the garlic and cook just until sizzling, then add the beans and peppers.
  7. Cook for a minute or two unto the beans are flavored with the oil mixture and are warm.
  8. Add the lemon zest and fresh thyme and toss to mix well.
  9. Serve immediately or at room temperature.
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10 Minute Lemon Garlic Sautéed Bok Choy

Yield: 4 Servings | Prep Time: 10 Minutes | Source:


  • 1-pound baby bok choy
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • Sea salt
  • Half of a lemon, cut into wedges


  1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
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Looking Back and Being Thankful

Last year in partnership with our box of good community, almost 1100 boxes of high quality organically grown produce was donated to 12 different local food banks in our delivery areas totaling over $24,000 in giving.  In addition to the high quality organic produce that is donated to local food banks every week, Klesick’s also donated last year a considerable amount of #2 imperfect produce to local food banks. We make sure that none of the edible food goes to a landfill.  

And what produce doesn’t meet our quality standards for our customers and isn’t food bank quality is composted on our farm, where the soil bacteria convert it to nutrients for our crops completing the circle of life (think Lion King here). If you started singing the CIRCLE of LIFE you were not alone (SMILE)! 

It has been our passion to serve alongside the tireless volunteers and staff at our local food banks and recovery kitchens partnering where the most vulnerable and those teetering on the financial edge could extend hope to them. This is one of the primary reasons that we call our organic home delivery program a box of good! 

For the last 23 years, we have tried to extend hope in tangible ways through our box of good community. If a customer loses a job or has a financial crisis we offer a discount or deliver produce at no charge. We have a Health discount we apply to customer orders for families battling Cancer. We also found a way to serve the local food bank community creating the Neighbor Helping Neighbor program. And lastly, we believe in prayer. there is a web form on our home page that you can fill out and send your prayer requests to us and that are only seen by our team members. 

A box of good truly embodies our family mission and is how we serve you and your family, other local farmers and the local food bank community. Together (Klesick’s and you) for the last 23 years have made a difference in the lives of those around us and 2019 was another banner year of giving that reached many vulnerable families in our local communities. 

If you would like to partner with us in 2020, consider adding a Neighbor Helping Neighbor food bank box once a month and extend nutrition and hope to the less fortunate in our communities. We have 12 different food banks to select from. Pick one and we will do the rest. 

Thank you for partnering with us. 


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Roasted Beet, Walnut, and Frisee Salad

Yield: 6 Servings | Prep Time: 2 Hours | Source:

For the Salad:

  • 1/2 cup water
  • 1/2 teaspoon salt
  • 3–4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 3 medium-sized red beets
  • 3 medium-sized yellow beets, or 3 more red beets
  • 2–3 small heads (6–8 ounces total) frisée, or about 8 cups mixed tiny salad greens, or any greens can be used
  • 1/2 cup chopped toasted California walnuts
  • 2 tablespoons chopped chives
  • Salt and pepper to taste, if desired

For the Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 2 egg yolks, optional


  1. To prepare the roasted beets, preheat the oven to 375°F. Combine the water, salt and thyme in a baking pan that will hold the beets comfortably on one layer. Remove all but 1-inch of the stems from the beets. (The beet greens can be cooked separately, if you wish, like spinach.)
  2. Rinse the beets well and place them in the prepared baking pan. Cover tightly with foil and bake for about 1 1/2 hours, until the beets are tender when pierced. Uncover and cool to room temperature. Peel the beets and remove the remaining stems. Cut the beets into thin wedges or slices and place in a bowl. Refrigerate until needed. This step can be done one day ahead of time.
  3. To prepare the vinaigrette, in a small bowl, or in a tightly capped jar, combine the vinegar, salt and pepper, then whisk or shake to dissolve the salt. Add the mustard, olive oil and egg yolks, if using, then whisk or shake until the vinaigrette is smooth. Mix again before using.
  4. To assemble the salad, first remove the root end from each head of frisée, separating the head into leaves. In a bowl, toss the frisée with walnuts and half the vinaigrette, then season with salt and pepper to taste.
  5. In another bowl, toss the beets with the remaining vinaigrette and the chives. Season if desired with salt and pepper.
  6. To serve, divide the dressed frisée and the dressed beets among six plates.
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Chicken and Savoy Cabbage Skillet

Prep Time: 40 Minutes | Source:


  • 2 chicken breasts, boneless, skinless
  • 1/3 savoy cabbage, about 2 cups, sliced
  • 1 onion
  • 2 cloves garlic
  • 1 tbs minced ginger
  • 1 carrot
  • 1/2 cup Basmati rice
  • 1 1/4 cup chicken stock
  • 2 tsp soy sauce
  • 1 tbs olive oil


  1. Chop onion.
  2. Mince garlic and ginger.
  3. Cut carrot into matchsticks.
  4. Remove outer, dark green leaves from cabbage.  Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
  5. Cut chicken into bite-size pieces.
  6. Heat oil in large skillet over medium-high heat.  Add onions, ginger, garlic, chicken and stir-fry 5 minutes.
  7. Add rice, carrot, cabbage and stir-fry 5 minutes longer.
  8. Add stock, soy sauce, reduce heat, cover and simmer for 20 – 25 minutes, (until rice is done) stirring occasionally to prevent sticking.
  9. Serve from the skillet.