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Apple Walnut Salad with Balsamic Vinaigrette

Apple Walnut Salad with Balsamic Vinaigrette

Prep Time15 mins
Total Time15 mins
Keyword: Apple, Balsamic, Salad, Walnut
Servings: 6

Ingredients

Salad:

  • 8 cups red leaf lettuce chopped (about 1 head)
  • 1 medium apple cored and thinly sliced
  • 1/4 cup red onions thinly sliced
  • 3/4 cup walnuts halved, roasted, then roughly chopped
  • 1/3 cup feta cheese crumbled

Vinaigrette:

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey or maple syrup
  • kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
  • Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.
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Lemon-Herb Roasted Beets

Lemon-Herb Roasted Beets

Prep Time30 mins
Total Time30 mins
Keyword: Beets, Lemon
Servings: 4

Ingredients

  • 1 1/2 pounds golden or red beets trimmed and cut into 1-inch pieces or wedges
  • 4 teaspoons extra-virgin olive oil or canola oil
  • 2 tablespoons fresh herbs such as marjoram, oregano, and/or rosemary chopped (2 teaspoons if using dried herbs)
  • 1 teaspoon lemon zest freshly grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice optional

Instructions

  • Position rack in lower third of oven; preheat to 450 degrees F.
  • Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
  • Spread the beets evenly on a rimmed baking sheet.
  • Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
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Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Keyword: Asparagus, Mushrooms
Servings: 6

Ingredients

  • 1 bunch fresh asparagus trimmed
  • 1/2 pound fresh mushrooms quartered
  • 2 sprigs fresh rosemary minced
  • 2 teaspoons olive oil
  • kosher salt to taste
  • ground black pepper to taste

Instructions

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season
    with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out
    on the prepared pan in an even layer. Roast in the preheated oven until the
    asparagus is tender, about 15 minutes.
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Helpful Produce Storage Tips

We love hearing the enthusiasm from our customers when they receive their Box of Good! We often hear: “It’s like Christmas and feels like opening a gift of health!” Some people tell us they eat more nutritiously when they get a box delivered, and their kids will even try new things! Customers appreciate that we take the guesswork out of finding high quality, organic, in season produce, and love the convenience of having it delivered right to their door! 

We want our customers to carry out that excitement throughout the week, while they use their fresh produce! So, it’s important to know how to best store your produce and how to plan to use it.  This week we’re including a link to our Helpful Produce Storage Tips.  We’ve found a few storage bags that we love, so we’ve made them available to our customers.  We now offer organic cotton produce storage bags as well as biodegradable produce bags.  Both are great, environmentally friendly, options for keeping your produce fresh longer.   

We’d like to also mention that, in order to increase longevity of your produce, it’s important that you unpack your box shortly after receiving it.  Don’t let it sit on the counter for an extended period of time.  As you unpack your items, assess what items should be used early in the week, and which items have a longer shelf life.  For example, oranges will last longer than berries, so plan to use the berries first.  Tender greens will not last as long as broccoli, so plan to use the greens earlier in the week.  Check your fruit for its readiness.  Ripe fruit can usually go in the fridge to slow down the process or, if fruit is unripe, you’ll want to set it on the counter.  Some items like carrot s, broccoli, or cauliflower can easily be cut up and stored in a sealed container making them easy to use raw as a snack, or to make a quick side dish.  Greens store well in the organic cloth bags and can be washed ahead of time but must be thoroughly dried before storing. If using biodegradable plastic bags for greens, wrap them in a paper towel before placing in the bag.  Proper attention and storage of your fresh produce will keep you enthusiastic about eating healthy from your Box of Good

Be sure to check out our Produce Storage Tips link below for helpful information about specific items! 

Klesicks.com/how-to-store-your-box/

Or click the storage link at the top of the klesicks.com homepage.

-Tristan and Joelle Klesick

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Chickpea and Brussels Sprouts Stuffed Acorn Squash

Chickpea and Brussels Sprouts Stuffed Acorn Squash

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Keyword: Acorn Squash, Brussles Sprouts, Chickpeas
Servings: 2 Servings

Ingredients

  • 1 medium acorn squash halved and seeds removed
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 1/2 cup yellow onion chopped
  • 1/2 cup small brussels sprouts halved
  • 2 cloves garlic minced
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 teaspoon cumin

Instructions

  • Preheat oven to 400°F.
  • With a knife, make 5-10 slits on the inside of each half of the squash. Rub 1
    tablespoon of olive oil over both sides of the squash. Season with salt and
    pepper. Place the squash, cut side down, in a small baking dish and pour ¼ cup
    of water in the bottom of the dish. Bake for 45 minutes, until easily pierced
    with a fork.
  • Meanwhile, in a medium skillet over medium heat, add the olive oil and onions. Sauté for
    3-4 minutes, then add the Brussels sprouts. Sauté for 3-4 more minutes, until
    tender.
  • Add the garlic, chickpeas and cumin. Set aside.
  • Remove the squash from the oven and mash the insides with a fork. Add the Brussels sprouts
    stuffing to each half.
  • Serve and refrigerate leftovers.
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French Grated Carrot Salad with Lemon Dijon Vinaigrette

French Grated Carrot Salad with Lemon Dijon Vinaigrette

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Keyword: Carrots, Green Onions, Parsley
Servings: 4 Servings

Ingredients

  • 1 pound carrots peeled
  • 2 teaspoons dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons honey to taste
  • 1/4 teaspoon salt heaping
  • 1/4 teaspoon freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 2 scallions finely sliced

Instructions

  • Grate the carrots in a food processor. Set aside.
  • In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil,
    olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or
    shallots) and toss well. Taste and adjust seasoning if necessary. Cover and
    refrigerate until ready to serve.
  • Notes:
    Depending on the sweetness of the carrots, you may want to add more or less
    honey. Also, if you make this salad ahead of time, be sure to check the
    seasoning again before serving as the flavors tend to mellow.
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Why Choosing Local Matters

The feel-good messaging has been loud from venture capital funded mega companies encouraging consumers to purchase produce that is ugly or imperfect in order to address our country’s food waste epidemic.  However, an efficient system already exists to use blemished products. It goes to our food banks or is used for frozen foods, canned goods, juices, pet foods, and every type of processed food you can imagine.  

We’d like to share some of the long-term benefits of choosing to support local farms and businesses, and the environmental and benevolent impact it has in our own communities. Consider the Box of Good.

We are passionate about keeping local farmland viable!  Through the platform we’ve been given in our business, along with community involvement and countless volunteer hours, we’ve been able to play a pivotal role in impacting future generations, through farmland preservation initiatives, right in our own Stillaguamish and Snohomish Valleys. (Ask us about this if you’d like to know more!)

The number of for-profit family farms is shrinking at an alarming rate! We need local farms. In the PNW commercial fruit and vegetable farming in the winter is nearly impossible, however, the home delivery business model makes it possible for us to farm and source local in the spring, summer, and fall, then outside source in the winter. This model keeps local farmland in production, which helps maintain future food security and habitat spaces.

In addition to farming in this community, we are honored to partner with our customers to help meet the local needs of those experiencing financial hardship. Before we started donating to our local food bank, 23 years ago, they told us they almost exclusively supplied canned food for their customers, and only a few produce items. Last year alone, in partnership with our customers, over $32,000 worth of high-quality organic produce was donated to 12 local food banks! Our imperfect produce also goes to the food bank twice a week. NOTHING goes to waste!  We supply trimmings to local animal farmers, and we also compost in order to provide additional soil nutrients for next year’s crops! It’s a win for everyone!

Included in your Box of Good is our weekly newsletter providing information about our farm, farming and land use issues, PNW agriculture, understanding our government food policies, nutrition, the how and why of healthy eating, inspiration for healthy living, recipes, and tips for preparing your produce.  We love sharing our passion for farming, healthy living and community!

Our produce is always certified organic because that’s what we believe in!  When ordering from Klesick’s, produce will be fresh, carefully selected, and handled with care, both in our packing facility, and in our own delivery vans while en route to your home. Orders can either be simply placed online, or our helpful office staff is available to work with you to create the perfect box for your family. We are always happy to address any concerns or answer any questions!

At Klesick’s we offer high quality and nutrient dense home-delivered organic produce at competitive pricing!  We are a local farm and a local business with a heart for the people and the community we live in. We are honored when you choose us to supply you with not just a box of produce, but with a Box of Good!

-Tristan and Joelle Klesick

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Stir-Fried Baby Bok Choy

Stir-Fried Baby Bok Choy

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4 Servings

Ingredients

  • 1 pound baby bok choy (about 8 cups
  • 2-3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • Freshly ground black pepper to taste

Instructions

  • Trim the bottoms of the baby bok choy and rinse thoroughly in cold water to remove
    any grit that likes to collect down at the base of each bundle.  Cut any larger pieces in halves or quarters, if needed.  You can leave very small and tender baby bok choy whole, just make sure all of the bok choy is roughly the same size so they cook evenly.
  • Heat a large pan over medium-high heat, then add the oil and swirl to coat the
    bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds,
    but be sure not to burn.
  • Add the bok choy and stir-fry for 2-4 minutes, until the green leaves are wilted
    and the stalks are tender-crisp. I find it easiest to use tongs and when
    working with baby bok choy so I can grab some of the leaves and turn them over
    or toss them around the pan. 
  • Add the soy sauce and season with freshly ground black pepper, then cook for
    another 30 seconds. Transfer to a serving plate and serve hot.
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Easy Oven-Simmered Potatoes, Carrots, and Onions

Yield: 4-6 Servings | Prep Time: 2 Hours 10 Minutes | Source: www.food.com

Ingredients:

  • 2 cups chicken bouillon, more if needed
  • 4 tablespoons butter
  • 1 teaspoon thyme
  • 1⁄2 teaspoon Italian seasoning
  • 1⁄4 teaspoon pepper
  • 1⁄2 teaspoon garlic powder, more if desired
  • 4-6 red potatoes, unpeeled (quartered or cut into small chunks)
  • 1sweet onion, chopped
  • 1 1⁄2 – 2 cups baby carrots

Instructions: 

  1. In large baking dish with lid, place all ingredients. *There should be enough liquid to just cover.
  2. Cover and bake in 350ºF oven for about 2 hours or until very tender.
  3. Stir occasionally.

*If you substitute chicken broth for the bouillon, you will need to add salt.

**You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan.

Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.

Add slowly to get the desired thickness of gravy. You may not need it all or may want to add even more. (Thicken it to your own liking).

***You can also make this on the stove quickly if desired. Bring to a boil, then simmer until veggies are tender. About 20-30 minutes.

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Healthy Cauliflower Fritters

Yield: 16 Fritters | Prep Time: 30 Minutes | Source: www.justataste.com

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 1/2 cup whole wheat or all-purpose flour
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 Tablespoons minced scallions, plus more for garnishing
  • Olive oil
  • Yogurt or sour cream, for serving

Instructions: 

  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
  2. Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
  3. Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
  4. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
  5. Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.