tbsp. extra-virgin olive oil, plus more for drizzling
tbsp. tomato paste
lb. ground beef
can diced tomatoes
tsp. dried oregano
ground black pepper
peppers, tops and cores removed
c. shredded Monterey jack
chopped parsley, for garnish
oven to 400°. In a small saucepan, prepare rice according to package
instructions. In a large skillet over medium heat, heat oil. Cook onion until
soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant,
about 1 minute more. Add ground beef and cook, breaking up meat with a wooden
spoon, until no longer pink, 6 minutes. Drain fat.
beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season
with oregano, salt, and pepper. Let simmer until liquid has reduced slightly,
about 5 minutes.
peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil.
Spoon beef mixture into each pepper and top with Monterey jack, then cover
baking dish with foil.
until peppers are tender, about 35 minutes. Uncover and bake until cheese is
bubbly, 10 minutes more.
We have been adding an extra ordering page for the
Thanksgiving holiday. We used to routinely include a flyer with every order and
then our customers would return it and we make changes, add-ons or vacation
skips. It seems that digital communication streamlined most of that
communication, but this year we are bringing it back for the next few weeks.
You can use the form as an
actual honest to goodness old fashioned order form. Fill it out and leave it for your
driver to pick up on your next delivery. OLD SCHOOL. Or you could fill it out
and call us, also OLD SCHOOL. Or you can fill it out and take a picture and
EMAIL it to [email protected]’s.com, Not so OLD SCHOOL, or you could take a picture and IM or
DM or…. now we are getting techy. You could even go online and just place the
order 😊. We are happy to help you
get the freshest food for your holiday table, and whichever way works best for
you – Have at it!
We also use this holiday to
partner with you to extend a box of good to the less fortunate in our community
through our food bank systems. We support 10 food banks with weekly local boxes
of good that are donated by you our customers. We call it Neighbors Helping
Neighbors, but at Thanksgiving we design a HOLIDAY DONATION box. It is the same
box that you are able to order for your thanksgiving meal, but we sell it
for $10 less. This is our way of participating in making the holidays a little
better for others.
If you would like to join us
as we continue 22 years of donating Holiday Donation boxes, please fill out the
form and get it back to us (using one of the methods mentioned above), and we
will do the rest. Actually, we will order, assemble,
and deliver the freshest organically grown produce to our local community food
banks and THE FOOD BANKS WILL EXTEND YOUR KINDNESS TO THOSE LESS FORTUNATE THIS
I love local solutions to
local problems, and together we have made a difference and are making a
Isn’t it hard to
believe that it’s already time to be planning for Thanksgiving? Those of us in
the farming and food business have already been planning for this major food
holiday, but now it is time to share with you what we are “cooking up” on our
end for deliveries.
For the week of Thanksgiving, all deliveries will be
happening Monday, Tuesday and Wednesday. Which means if your normal delivery
day is Thursday, Friday or Saturday, your order Thanksgiving week will be
before the Holiday. Don’t worry about it now, we will email and communicate the
delivery changes well in advance.
For the Last 20 years we have been helping families with
their Thanksgiving meal planning. This year will be no different, except, we
have two ways to order your Thanksgiving items.
1. You can either order the Holiday Box (with my regular order) or the Holiday Box (replacing my regular order). Either way, the Holiday Box is the same box. But, inevitably, Alaina and the Klesick’s team will be thinking about Holiday box orders that also have your regular boxes still being ordered. Many of you intend to order a holiday box and your regular order and, conversely, many of you intend to only order a holiday box but forget to move your current order out a week. This change in how you order the Holiday Boxes will make it easier on our Klesick’s team to get your order perfect and make sure you get exactly what you ordered.
2. The Holiday Boxes are available for the weeks of
November 11th, 18th, 25th, and December 1st. The Holiday
box is a popular box all month.
3. You can also send a Holiday Donation Box to one of our 10 food banks that we partner with weekly and make this Holiday Season even more nutritious for a family in need. For each donation box purchased, we send out end of year tax receipts.
4. And as usual, you can order all your Thanksgiving ingredients “a la carte“.
5. The Holiday Box menu and prices are available below.
Joelle and I have a rhythm to our cooking. I love to
make food and then she loves to make it taste great! She could never work at
Panera or IHOP, where the only ingredients seem to be sodium
and sugar. Joelle has a unique ability to discern what is missing, and
how much to add or not. I, on the other hand, tend
towards lots of veggies and texture and then leave the final pass to Joelle.
Speaking of the “Pass,” I have been watching the Netflix show called The Chef’s Line. In this
are 4 home cooks who cook against a restaurant’s team of chefs. Each
series features a different culture, and the home cooks are either from that culture, or
love to cook that cultures food. I don’t have a significant amount of time to
watch shows, but these 22-minute episodes are a nice break to decompress and get
inspired at the same time.
I would never qualify as a home cook on this show, because
I love to cook all the cultures from Indian, to Italian, to Vegan (smile), to
Mexican. It sort of belies the fact that American cuisine is truly a melting pot
of cultures and flavors and, well…there really isn’t any one thing
that I gravitate towards. I just love to cook them all and eat it.
I do gravitate towards simple cooking, and I usually make 6 to 9
loaves of sourdough bread a week. I recently added flour tortillas to my
rotation (I hate all that plastic that comes with purchasing flour tortillas). I love
to bake sourdough bread. It is an unsophisticated art, where
the results vary, and the outcome is always devoured. Last night, I set
out my starter and fed it. Then, at 5am, I mix 200 grams of starter with 1000 grams of
water and 1200 grams of flour, mix all of them together, let it set for 30
minutes, add 24
grams of salt and mix again.
Flour is where I do become a local-vore. At our farm we sell Cairnspring Flours, and I
exclusively bake with all local flours from Skagit county. I want to see local
flours with regional integrity and flavors make a comeback. Cairnspring Mills is the
connection to incredible flavor, and locally sourced nutrition.
But I digress. After shaping bread and heading off to a Volleyball
match in Snohomish, I called ahead on our way home and asked Joelle to heat up
the oven to 450 degrees so I could bake off a loaf. And, much
to my surprise and delight, our evening fire had burned down to coals, and
the upper bake oven was at 475 degrees. That is a perfect temperature to bake
bread, so I slid
another loaf into the fireplace oven and will be taking them out at about the time I finish
this newsletter, 45 minutes later.
Tonight’s bread will truly embody the definition of hearth baked bread!
And, as a
side benefit, since all the kiddos are off to bed, the bread has a chance
to cool down and last longer than 25 minutes before it is devoured! Okay, as
much as I want the bread to last a little longer, it is satisfying when your
family is eagerly waiting for several slices of fresh, out of
the oven, baked
Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!
I should have known that as soon as I mention the word
“Flood” last week in my newsletter, we would get a little teaser of what might
happen. As of writing this newsletter, the forecasted rain event will cause the
rivers to elevate, but not reach flood stage. And to NOAA and the National
Weather Service’s credit they have been fairly accurate on their projections.
it does flood, we will be updating our Instagram and Facebook pages as it
unfolds. For me, boring is beautiful! My kids, on the other hand, love it when
it floods! Something about no school and watching the river come over the
banks. Mind you, we live in a part of the valley where the water rises slowly
and, thankfully for us, our home is on a higher piece of ground.
week we are featuring a few items from 3 of my close farming friends. Anne at
Blue Heron Farms in Concrete is supplying mustard greens. These will be a
mustard mix that will be excellent in soup or stir fry. The beautiful thing about
greens is, if you love them, you can’t get enough, and if they aren’t your
favorite, adding them to soup helps them disappear, literally, because greens
cook down quite a bit.
are also buying a Carrots and Green cabbage from Ralph’s Greenhouse. I have
been working with Ralph’s Greenhouse for two decades. All of their produce is
incredible, and we love to share their bounty with you.
other farmer isn’t so local, but I have been buying Benzler grapes for just as
long as I have been in business. Thomas and his family have been farming for 3
generations, and the fourth is on their way. It is interesting, when you talk
with multigenerational farmers, how there is a deep sense of a need to pass on
the farm. This week we will be featuring their red grapes and soon it will be
their Navel oranges.
is about feeding people and caring for the land. I have been blessed for the
better part of 25 years to be able to grow food, but also connect you to the
bounty of others who are just as committed to healthy food as I am!
I am really excited to try the cabbage recipe this week. Roasted veggies are my favorite!