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Stewed Apple Oatmeal

Stewed Apple Oatmeal

Total Time 20 mins
Servings 2

Ingredients
  

  • Steel cut oats
  • Apple
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp cloves
  • Greek yogurt
  • Peanut or almond butter

Instructions
 

  • Chop the apple into small chunks. Heat in a saucepan over medium heat with spices and about 1/2 cup water. Cook until the apples are soft (you may need to add more water). The juices from the apple,water, and spices will eventually create a thick glaze. It only takes about 10-15 minutes.
  • While the apples are cooking, cook the steel cut oats.
  • Once the oats are done and the apples are soft,spoon some apples, Greek yogurt, and nut butter onto the oats. Drizzle with a small amount of honey (if needed) and enjoy!
Keyword Apple, Oats
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Vegetable Lentil Soup

Vegetable Lentil Soup

Total Time 45 mins
Servings 4

Ingredients
  

  • 1 onion
  • 1 leek
  • 4 large carrots
  • 2 large tomatoes
  • 2-3 cups kale or cabbage chopped
  • 1 small head cauliflower or broccoli
  • 1 tbs fresh thyme
  • 1/4 cup fresh parsley
  • 1/2 cup uncooked lentils
  • 1 can white beans
  • 4 cups broth
  • 2 tsp sea salt
  • pepper to taste

Instructions
 

  • Start by sautéing the leek and onion, then add the garlic, the rest of the veggies, the herbs, the broth, the beans, the lentils, and salt and pepper. Let it simmer till everything is soft and the flavors are all blended together. You may need to add more broth/water depending on how many veggies you add.
Keyword Broccoli, Cabbage, Carrots, Cauliflower, Kale, Leeks, Onion, Parsley, Thyme, Tomatoes
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Chicken Burgers

Chicken Burgers

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 lb. organic ground chicken or turkey
  • 1 clove garlic minced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 small onion finely chopped
  • 2-3 mushrooms finely chopped
  • 1/4 cup fresh herbs chopped (I like basil and parsley)
  • 1/2 tsp salt and pepper

Instructions
 

  • Wash and very finely chop the onion, mushrooms, and fresh herbs.
  • Combine the ground chicken, chopped vegetables and herbs, and spices in a mixing bowl. Mix with a large wooden spoon or your hands until well combined.
  • Divide the mixture into four separate patties and flatten each patty to be 1/4-1/2 inch thick.
  • Barbecue on the grill for 5-7 minutes each side or cook in a cast iron skillet on the stove for 10-12 minutes each side.
Keyword Garlic, Mushrooms, Onion
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Planning for Thanksgiving

This might be the craziest season as food company and a farm. We are gearing up for the Thanksgiving holiday and please pay attention to your inboxes for information with regards to the holiday menus and delivery dates. 

During the weeks leading up to Thanksgiving we will be planning for your orders. For the last 23 years we have been providing a holiday box with all the traditional fixings and at the same time still offering our regular boxes and add-ons. We are here to help you plan and prepare for your Thanksgiving.

The other change is EVERYONE is going to get their deliveries before Thanksgiving and it is going to be a little nutty as we cram 5 delivery days into 3. And PLANNING makes it all work. Which is why I mentioned checking your inboxes. We are sending out written and email order sheets and the sooner we get them back the smoother the Thanksgiving Holiday will be. 

We also have a Food Bank Holiday box that we deliver to several area food banks the week before Thanksgiving. If you would like to help us feed the less fortunate this holiday season, you can purchase a box or 10 😊 and we will make sure the food gets delivered to the local food banks. Thank you in advance for your giving, it truly embodies what a “box of good” means!

On the farm, we are busy reconfiguring our layout to be more efficient and grow more vegetables next year. We, also, just landed our Garlic seed for next year and will be busy getting it planted. We worked up the garlic beds a few weeks ago, but with COVID everything seems to be a little later shipping. But it is here, and the weather is favorable, so we are counting are blessings and being diligent!

We have also managed to sell through all of our winter squash for the season. Next year we will plant a little more and have it available through the Holidays. The same is true for our 2020 garlic, we just didn’t plant enough, and I am a little sad about that. Those are two of my favorite crops. Thankfully, we have deep relationships with other farms and can access their supply. 

We are big roasted veggie fans at our home and serve them 2 or 3 times a week. Last week, I cut up the sweet potatoes, yams, yellow potatoes and a Delicata and Butternut squash. We didn’t season the squash, just halved it, cooked it at 425 cut side down for 45 minutes. It was so good, bursting with flavor. Normally we season our roasted veggies with garlic powder, salt and pepper with some olive oil, but that squash, Oh My Goodness, was heavenly.

As a farmer and produce person, nothing is more rewarding than growing, sourcing and delivering nutritious and flavorful food – I love that!

Bon Appetit,

-Tristan Klesick

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Curried Leek and Potato Hash with Fried Eggs

Curried Leek and Potato Hash with Fried Eggs

Total Time 45 mins
Servings 2

Ingredients
  

  • 400 g floury potatoes peeled and cubed
  • 4 tsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 leeks finely chopped
  • 1 tbsp mild curry powder
  • 2 eggs
  • 1 lime juiced
  • 1 small bunch of cilantro chopped
  • 2 ripe plum tomatoes diced

Instructions
 

  • Put the potatoes into a large pan of lightly salted cold water and bring to the boil. Cook for 6 minutes or until tender to the point of a knife. Drain well and cool completely.
  • Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes,turning, until they are golden and crisp. Tip out onto a plate.
  • Add another tsp of oil to the pan and fry the cumin and mustard seeds for 1 minute.Tip in the leeks and cook gently for 20 minutes until they’re very soft, adding a splash of water if they catch. Add the potatoes to the pan and stir to combine, then sprinkle in the curry powder, stir again and cook for 1 minute.Keep warm.
  • Ina separate lidded frying pan, heat 1 tsp of oil over a high heat. Crack in the eggs and fry for 1 minute until starting to crisp, then put on the lid and cook until the whites are cooked through but yolks still runny.
  • Stir the lime juice and cilantro through the tomatoes. Plate up the hash and serve with the fried eggs on top, then spoon over the tomato salsa.
Keyword Cilantro, Leeks, Lime, Potatoes, Tomatoes
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Pineapple Paradise Green Smoothie

Pineapple Paradise Green Smoothie

Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 2

Equipment

  • Blender

Ingredients
  

  • 3/4 cup water
  • 2 cups frozen pineapple chunks thawed
  • 1 medium ripe avocado halved and pitted
  • 2 cups spinach
  • 1/2 cup ice cubes

Instructions
 

  • Combine all ingredients in a blender in the order listed. Blend until smooth.
Keyword Avocado, Pineapple, Spinach
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Apple Pomegranate Harvest Salad

Apple Pomegranate Harvest Salad

Total Time 5 mins
Servings 6

Ingredients
  

Salad:

  • 1 cup pomegranate seeds
  • 1 honeycrisp apple sliced thin
  • 1/4 cup chopped pecans or walnuts
  • 2-3 tbsp feta cheese
  • Mixed greens

Dressing:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp honey
  • 1/2 tsp black pepper
  • 1 pinch garlic powder

Instructions
 

  • Add greens to a medium to large bowl and arrange salad toppings as desired.
  • In a medium bowl add all of dressing ingredients and whisk thoroughly to combine. Taste and adjust as needed.
  • Drizzle dressing over top salad and serve! Dressing can be stored in fridge for 2 weeks sealed in mason jar.
Keyword Apple, Balsamic Vinegar, Honey, Mixed Greens, Pecans, Pomegranate, Walnut
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Best Chicken Fajitas

Best Chicken Fajitas

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 tbsp fresh squeezed lime juice
  • 2 tbsp oil
  • 1 large garlic clove minced
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2-1 tsp ground chili
  • 1 tbsp fresh chopped cilantro optional
  • 1 1/2 Lbs. chicken thighs skinless and boneless
  • 3 large bell peppers cut into strips
  • 1 red onion thinly sliced
  • 2 avocados peeled, seeded, and sliced

Instructions
 

  • In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
  • Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side,depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
  • Transfer chicken to a warm plate, loosely tent with foil and let rest.
  • Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
  • Slice chicken into strips. Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).
Keyword Avocado, Bell Pepper, Cilantro, Garlic, Lime, Onion
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First Frosts

It was a light, mild frost reminding us that winter is coming. I love all the seasons, but the last and first frost are like bookmarks on a season.  Peaceful, restful, a changing of the guard as the weather changes so does the farm, its rhythm, its cadence, its pace all foretell a shift is coming.

Rarely, am I ever caught off guard by an early or late frost, the severity of the frost can catch me off guard, but rarely a frost. Now a thunder shower, unlike a frost, can and often does catch me by surprise, especially since our family hasn’t grown hay for several years. Nothing dials in your weather acumen like hay farming! Those farmers could work for KOMO as weather people!

Clear, beautiful skies this time of year are a telltale sign that the first frost is coming. Some years we won’t have a frost until mid-November, mostly because of those gray, drizzly overcast Falls that insulate us from extreme weather changes. Still a mid to late October frost is about normal. 

This year John has been able to harvest all the squash before the frost and the farm is mostly put to bed. We are waiting for the garlic seed to arrive and are hopeful for a few more days to plant before it gets any wetter. I remember a few years ago, it rained all October, we just mudded in the garlic! It grew okay, but it was less than desirable planting conditions. Fingers crossed we won’t have that issue. Either way the Garlic is getting planted! 

We are also adding Daffodil’s to our farm. Just a few thousand feet to try them out. Flowers are fun to grow, but we are not set up to deliver bouquets. But Daffodils are different, they can be shipped to you just before they open. Our youngest daughter Joanna (and Joelle) love flowers, and I am thinking that this can be her crop. The daffodils are planted, unlike the garlic. 

Did you know that Daffodil bulbs are planted 6 inches deep and garlic bulbs are planted 1 inch deep, just barely covering the “hat” or top of the garlic? If I had not studied up, I would have planted them just like garlic. 

So next spring look for some Daffodils to show up you can add them to your order. It is fun to grow different crops and adding flowers will be fun.

-Tristan Klesick

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Persimmon Cookies

Persimmon Cookies

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 36

Ingredients
  

For the Cookies

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 cup persimmon pulp from 2-3 persimmons
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts optional
  • 1 cup raisins

For the Orange Glaze

  • 2 cups confectioners' sugar
  • 1/4 cup fresh orange juice
  • 1 tsp orange zest

Instructions
 

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • In a medium bowl,whisk together the flour, baking soda, salt and spices. Set aside.
  • In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.
  • Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
  • To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.
Keyword Orange, Persimmons