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How to Eat Your BOX! (Week of 6/24/18)

Garlic Scapes

You can use scapes just like you would garlic; their flavor is milder, so you get the nice garlic taste without some of the bite. Use on top of pizza, in pasta, in salsas, and as a replacement for garlic in most other recipes. There are many things you can do with scapes, but my personal preference is to turn them into garlic scape pesto. It’s a sharper, greener take on traditional basil pesto that can be used to add a fresh garlicky zing to just about anything – Spoon it into soups, spread it on sandwiches, toss with cooked pasta, beat it into scrambled eggs, and (best of all) slather it onto pizza dough before adding on the toppings. It freezes beautifully, too, so it’s easy to make an extra-large batch to tide you over until next spring.


Although you’ll quite likely find yourself eating them straight from the bag that they traveled to your home from, you should also try serving cherries with dinner over ice. The ice slowly melt into the bottom of the bowl, dragging some of the buoyed little fruits with them. Those ones are the best – completely cold and crisp throughout, melting away the summer heat from the inside.


Cherries are a sweet summertime treat, but also a great fruit to enjoy for health and nutrition. Cherries are one of the top antioxidant-rich foods, contain melatonin for a good night’s sleep, and fight inflammation and pain linked to arthritis. A cup of cherries has 3 grams of fiber, which aids in digestion, lowers cholesterol, controls blood sugar and can help with weight loss. —

Amounts per 1 cup, with pits (138g): Cherries are fat-, cholesterol- and sodium-free. A good source of Dietary Fiber (2.9 g / 12% DV) and Vitamin C (9.7 mg. / 16% DV). Also a source of Potassium (306 mg / 9%), Omega 3 amino acids (35.9 mg) Omega 6 amino acids (37.3 mg).



Featured Recipe: Garlic Scape and White Bean Dip

Wondering what to do with garlic scapes? Puree them into a quick and creamy, garlicky bean and garlic scape dip! Great as a healthy snack or for a party!


1 cup garlic scapes

2 15-oz cans white cannellini beans, drained and rinsed

1/4 cup extra virgin olive oil

1/4 cup water

1/4 cup chopped fresh parsley

kosher salt and pepper, to taste



Bring a large pot of water to a boil and set out a bowl of ice water. Add the garlic scapes to the pot and boil for 30 seconds. Drain and plunge the scapes into the ice water. This makes the scapes tender without overcooking them, bringing out their tender flavor. Roughly chop most of the scapes and finely chop a few for topping the dip (set aside for topping along with a sprig or two of parsley).

Add the roughly chopped garlic scapes, white beans, olive oil, water, and parsley to a food processor (or blender) and process until smooth. Add more water if it’s too thick. Taste the dip and add salt and pepper to taste.

Serve topped with a few finely chopped garlic scapes, chopped parsley, and a drizzle of extra virgin olive oil.

Recipe adapted from

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Progress. One Bite At A Time.

This week we start delivering to the Kenmore, Lake Forest Park and Inglewood communities on Wednesdays. And on Thursday we are going to be delivering to North Seattle or 145th Street North to Snohomish County.

This is very exciting news for us here at Klesick Farms. For the last 17 years we have been growing, sourcing, and delivering only organically grown fruits and vegetables. We haven’t deviated from our mission or our message of helping growers stay on the land and helping our customers eat well.

We are passionate about healing our Nation through farming and believe that the health of our Nation is tied to the health of our food supply and helping more customers eat healthy food is a big part of the solution.

Over the years, what was a dream to be a family farm became a good food community; a community of passionate growers and urban allies, working together to build a better food system for future generations. This is a community of folks who believe that the environment and farming can do more than coexist, the two can thrive together. Folks who see the through ruse of the GMO proponents and believe that world can be fed using organic growing practices AND SHOULD BE!

I love what we do, I love that we have done it every day, with every delivery to every customer for so many years. We believe that by working in unison, Klesick Farms, our growers, and you, we are making a difference locally and beyond.

And as a local good food community we are also a part of a larger difference that is being played out in communities across America and the world.

We are turning the tide of a corporate driven food system one bite at a time.


Farmer Tristan



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Stonefruit 101

Stonefruit 101

“Stonefruit” refers to members of the genus Prunus, which includes peaches, nectarines, plums, pluots, cherries, and apricots. The season for summer stonefruit is short-lived, and delicious! With the fruit coming and going so quickly, we don’t want you to miss out by having to toss spoiled or improperly ripened fruit. Here’s some info on proper storage in order for you to make the most of these short-season gems.

Care – Store unwashed fruit at room temperature until ripe (usually only 1-2 days), then place in sealed container in the fridge.

Ripeness – Gently press around stem and when flesh gives slightly to pressure fruit is ripe. Stonefruit ripens from the inside to the outside, so if fruit is soft all over it is more likely overripe.

Tips for Preventing Spoilage – Stonefruit’s biggest enemy while ripening is moisture coupled with lack of airflow. Set ripening stonefruit on a cloth or paper-covered countertop or in a place where it gets plenty of airflow. Try setting them stem side down to ripen. This lessens the chance of then rolling and bruising. Once your stonefruit is ripe, it deteriorates very quickly. Within a day of being fully ripe, if left out of refrigeration, you can have overripe/spoiled fruit and some very attracted fruit flies. Check daily and place in refrigerator as soon as you notice the stem area has begun to soften. Take special care when handling your stonefruit – never squeeze to check for ripeness! Even a small bruise will be cause enough to turn into a rot/bruised spot on your fruit as it is still ripening.

Use – Once fruit is ripe, and you’ve placed in the refrigerator, plan to use within a day or two (this gives you a total keeping time of about 4-5 days). Stonefruit is refreshing as a healthy breakfast paired with yogurt or hot/cold cereal, as a topping to a green salad, and as an ingredient in fruit salads. For grilling, or for topping green salads: use slightly less ripe fruit, it will hold up better without breaking apart/juicing. All Stonefruit bakes up fabulously into crisps, pies, and sauces!

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Klesick now serves Shoreline & Inglewood Communities

We have exciting news! We are expanding our delivery zones to serve Shoreline and Inglewood communities next week!

Let your friends, co-workers, and family know that we are now offering a box of good to the Inglewood/Bothell communities to 116th St. on Wednesdays and to the North Seattle/Shoreline communities down to NE 145th St. (Hwy 523) on Thursdays.

As I mentioned in last week’s newsletter, due to the disappointing vote from The Snohomish County Council a few weeks ago, concerning farmland preservation, I am now working on a different strategy. If the county won’t help us preserve farmland, we will have to do it ourselves – one intentional bite at a time. The strategy is simple: deliver more fruits and vegetables from local farms to local eaters.

Throughout this last year we have been preparing to expand our delivery service and areas in order to build strong bonds between local farmers and local customers.

In October we moved into a new packing facility in Stanwood, nearer to our farm and to other farms that we work closely with in the region. At that time we added more infrastructure to better serve local farmers and you, our customers. We added additional cooler space and freezer space as well as expanding our packing capacity.

Last month we expanded our delivery days from 4 days to 5 days.

Last week we updated our shopping cart to be more mobile-friendly than ever. Ordering organic, local, and GMO-free produce just got easier.

This brings you a fun referral opportunity: For every person you refer from anywhere, you will receive a free bar of Theo Chocolate and your name will be entered for a chance to win a free two-night stay at the beautiful La Conner Channel Lodge.

Farmer Tristan

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Newsletter: La Conner Channel Lodge & Local Farms!

As a part of Klesick Farms’ strategy to grow, source and deliver more locally grown organic and GMO-free fruits and vegetables, we have teamed up with the La Conner Channel Lodge to have a fun summer campaign. Joelle and I consider the La Conner Channel Lodge our go-to get away. Sometimes it is in the middle of winter and other times it is in the middle of summer! With the all the craziness of life’s comings and goings, when I see a break in the schedule, I check with Joelle and if it works I make a reservation. We love that the lodge is beautiful, peaceful, serves a great continental breakfast, and that it is in nearby La Conner!

After the disappointing vote from the Snohomish County Council a few weeks ago, essentially caving to developer’s wishes (you can read more about it on our blog), I shifted gears and began working on a different  strategy. It is a simple strategy – deliver more fresh fruits and vegetables from local farms. If the County won’t help us preserve farmland, we will have to do it ourselves – one intentional bite at a time.  And with the La Conner Channel Lodge offering Klesick customers a chance to win a two-night free stay, it makes this strategy even more fun!





How the campaign works:

♦ Refer your friends to a box of good. The more people who eat intentionally, the stronger our local food infrastructure will become! For each friend (or co-worker, or family member!) you send our way that signs up for produce deliveries, we’ll enter your name in the drawing!

♦ Buy more local food. Each week in our specials email, we’ll highlight one item grown in the Northwest that you can purchase for a bonus entry.

♦ Share about Klesick Farms on Facebook and Twitter! Be sure to tag us in your post, so we can see your post and credit your share with another submission! For an easy way to share, visit our blog and share the post titled “Preserving Food and Farmland with La Conner Channel Lodge.”

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Preserving Food and Farmland with La Conner Channel Lodge


Have you heard? You may have seen the exciting news in our weekly specials email, but just in case you missed it: we’ve teamed up with one of our favorite local vacation destinations to add some fun to our mission to support more local farms. We’re bringing you the opportunity to win a two night stay at the La Conner Channel Lodge Enjoy one of the Deluxe Queen Water View rooms. Relax with the sun kissed color palette, luxurious linens, fireplace, WI-FI, & gourmet continental breakfast!  Fir accents and slate flooring give the rooms a natural richness. And the best part? It’s only a short drive away!    

8Lodge Balcony View

 Here’s how you can participate in the sweepstakes, while helping to support local farms and farmland:

♦ Refer your friends to a box of good. 
The more people who eat intentionally, the stronger our local food infrastructure will become! For each friend (or co-worker, or family member!) you send our way that signs up for produce deliveries, we’ll enter your name in the drawing!

♦ Buy more local food. 
Check our weekly box menus. Each item marked with an asterisk is locally grown in the Pacific NW. If you order extra of that item, you’ll be directly supporting local food. Each week we’ll highlight one item grown in the Northwest you can purchase for a bonus entry. This week, choose local Rainier cherries to get your name entered into the drawing an additional time.
♦ Share about Klesick Farms on Facebook and TwitterBe sure to tag us in your post, so we can see your post and credit your share with another submission!
Note: By entering the sweepstakes, you’ll also be entered to receive special offers and discounts from La Conner Channel Lodge. You can opt out of these any time. The drawing will take place after July 31th, 2015.


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It’s here! I want to shout it from the rooftops, from the mountaintops, and from the sun-drenched beaches. Summer is definitely here. I see it in the overextended and heavy branches of my tomato plant, in the dirt covered toes of my kids, and in my neglected house, as we run out the door at the first sun sighting in an attempt to soak up as much vitamin D as we can.

We have plans to read books on the beach and wet our toes in the ocean. A new tent has been purchased and at least two camping trips are in the works. There are strawberries to pick and cherries are just coming on. Summer is here!

My days are planned around the food we can eat, in an attempt to sneak in as much of this season’s bounty as I can possibly muster. Berries are in our morning oatmeal and sit atop our freshly made frozen yogurt to cool us down in the afternoon. I pick vibrant green mint and chives and toss them into eggs and blend them into salad dressings. The cherries never even make it into the food, as the kids devour them by the bagful before I get to them. Corn sits next to our grilled chicken and is tossed into our salads, along with nectarines and fresh herbs. Summer is here!

If screaming from the mountaintops isn’t your thing, my featured salad recipe (below) will do it for you. It is loaded with all the best of summer: fruit so juicy it drips to the floor and turns everything sticky, sweet corn, and green-staining herbs – all making this salad the best sort of food for a picnic. Serve alongside barbecued chicken or vegetables for a complete meal. Put aside any leftovers for tomorrow, so you can linger in the sun all day without worrying about dinner. It’s the salad that heralds the arrival of summer for you, so you can just sit and enjoy it all.

Ashley Rodriguez

Food blogger



Recipe from Vibrant Food, by Kimberley Hasselbrink  (serves 3-4)


Green Rice:

3/4 cup brown basmati rice

1 1/4 cups, water plus 1 to 2 tablespoons more for the sauce

1/2 cup coarsely chopped fresh cilantro

1/4 cup loosely packed fresh flat-leaf parsley leaves

1 small jalapeño, seeded and chopped

Zest and juice of 1 small lime

1 tablespoon extra-virgin olive oil

Fine salt


Grilled Corn:

2 small ears fresh corn, husks and silk removed

Extra-virgin olive oil

Fine sea salt

1/2 lime


Other Ingredients:

2 tablespoons fresh flat-leaf parsley leaves, plus more for garnish

1/4 cup loosely packed fresh cilantro leaves, plus more for garnish

2 medium-ripe nectarines, pitted and thinly sliced lengthwise

1/2 cup crumbled queso fresco (I used Feta)



1.            In a small saucepan, combine the rice and water, cover, and bring to a boil. Lower the heat and simmer, covered, until the liquid has been absorbed and the rice is tender, about 30 minutes. Let the rice stand for a few minutes, then fluff. Set aside to cool to room temperature.

2.            Preheat the broiler.

3.            To grill the corn, lightly oil both ears of corn and place in a small baking dish. Broil about 6 inches from the heat, turning every few minutes, until golden and blackened in spots, 10 -15 minutes. Transfer to a plate and set aside until cool enough to handle. Using a large, sharp knife, cut the kernels from the cob to yield about 1 cup. If you have more than this amount, save it for another use. Transfer the kernels to a bowl and toss with a pinch of salt and a squeeze of lime. Set aside.

4.            Transfer the rice to a large bowl. In a blender, combine the cilantro, parsley, jalapeño, lime zest and juice, olive oil, a pinch of salt, and 1 tablespoon water. Blend until smooth. Add up to 1 more tablespoon of water to thin the sauce if it’s too thick. Spoon the mixture over the rice, scraping any remaining sauce out of the blender with a spatula, and mix until the rice is evenly coated.

5.            To finish, add the corn and additional parsley and cilantro to the rice. Toss to combine. Transfer the rice to a serving platter. Sprinkle the nectarines and queso fresco over the rice in even layers. Garnish with additional parsley and cilantro. Best if served immediately. Can be made up to a day in advance; bring to room temperature before serving.

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The Cherries of Summer

cherriesYesterday I stepped into the market with a grocery list of a few things and big plans for dinner. It was our date night that evening and earlier in the day I had given myself permission to leave a few gaps in the menu. This time of year I’ll often allow the food itself to determine its destination. Sometimes the plans become grand and sometimes they are as simple as melon and plums, thinly sliced with nothing more than a drizzle of fruity olive oil and fresh cracked black pepper, which was what filled in the gap for last night’s meal.

I walked through the stacks of produce and followed the heady scents until I found the origin. This lead me to apricots, blushed and freckled, dimpled melon that was far heavier than its diminutive size would allow you to believe. In other words, perfect. A quick sniff at the top where it once hung from a branch and my suspicions were right –  ripe.

Then there were cherries. A childhood favorite of mine that seems to be repeating itself in my own children. I bring home a bag of cherries and they act as if I’ve surprised them with a bag of candy. In fact, it’s more precious than candy because these treats – bulbous, sweet, tart and crisp – are eaten with great abandon for such a short time. Summer.
In this season we go through pounds and pounds of cherries, often eating them straight from the bag that they traveled home in from the store. Or, at the very most, served with dinner over ice. The ice slowly melts into the bottom of the bowl, dragging some of the buoyed little fruits with them. Those ones are the best – completely cold and crisp throughout, melting away the summer heat from the inside.

In the rare moments when I have a few cherries to play around with in the kitchen we’ve discovered their affinity towards white chocolate while dipping them in a bowl of melted chocolate much like you do strawberries with dark chocolate. We’ve bruised them in the bottom of a tall glass then poured chilled lemonade over their juices and soft skins. I’ve even pickled the sweet fruit to serve with sharp cheddar for a simple summer appetizer. They topped salads with goat cheese and have bathed alongside chicken thighs. And every year, at least once, there is a cherry pie (see recipe below). If I’m lucky enough to get my hands on sour cherries I’ll use those but often I’ll consider it a win if I’m able to squirrel away enough cherries for the pie before the cherries are eaten as is. You know, that’s all right too. Sometimes, cherries – perfectly sweet with ruby red juice, tight skin and simple – are best just the way they are.

by Ashley Rodriguez    
food blogger

Pie Dough
2 1/3 cups (10 oz.) all-purpose flour
1 t. salt
2 tablespoons sugar
2 sticks (8 oz.) cold butter, cut in 1/2” cubes
2 tablespoon canola oil
2 tablespoons heavy cream
2 tablespoons cold water
In the bowl of a stand mixer, add dry ingredients. Mix on low to combine. Add butter using two hands to evenly distribute. While mixing on low, slowly add the oil, cream and cold water. When crumbly and dough holds together when squeezed, it’s ready. I like to finish off the mixing by hand to insure that the butter is evenly mixed and some remains in rough pea-sized crumbles. Divide in two discs and wrap well. Chill for one hour.

Cherry Filling 
For the cherries, I used Bing cherries. If you are lucky enough to have sour cherries, you can use those and simply omit the lemon juice.
2 pounds cherries 
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 t black pepper
1/4 t salt
3 Tablespoon cornstarch
Zest and juice from 1 lemon
1 Tablespoon butter
2 Tablespoons sugar
Mix everything in a large bowl then set aside while rolling the crust.
Roll out one of the discs of dough and place in a pie pan. I prefer glass pie pans, as you can see the color of the bottom crust while baking and it seems to bake more evenly.
Use flour if the dough is sticking at all. Roll to about ⅛” inch thick. Place the pan with the bottom crust in the freezer while rolling out the second disc.
Roll out the other disc to ⅛” inch thickness. If you are doing a lattice top cut the dough in ½” strips.
Remove the pan from the freezer and fill with the cherries. Top the pie with the top crust, alternating the ½” strips.
Brush the top with a lightly beaten egg and sprinkle with sugar. Dot the pie with a few little bits of butter before putting in a 370*F oven for at least one hour or until the crust is deep golden and the juices are bubbling thickly.    


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This Week's Add-Ons – July 11th, 2011

The local season is beginning to explode…finally! Guess what that means? It’s berry time!

Local flats of fresh blueberries and raspberries are available to order now!

Local Blueberries, Flat: $48.00

Local Raspberries, Flat: $35.00

Local Cherries are here and fabulous! Red Bing: $4.00/1-lb. Rainier: $6.50/lb.

Local Apricots: $1.00/each.

*If we don’t have the berries the week you order due to weather/availability, we will send them out  when they become available…and, let us know if we need to contact you first.*

To order please visit:

This is THE time to get your garlic scapes for pesto!

Garlic scapes freeze exceptionally well and are terrific with basil in pesto or as a topping on pizza…and pickled! See Ashley Rodriguez’s lovely post on pickling these short-season gems:

Garlic Scapes, local. 5 bundles for $9.00

Basil, local. $2.00/bn.

Shiitake Mushrooms (also local): $4.55/0.5-lb.

To order please visit:

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Fresh This Week Tips – July 6, 2011


STORE: Pluots continue to ripen once off the tree, unless they are completely hard. Turn pluots upside down and leave them on the counter, out of the sun. When they reach the desired ripeness, store them unwrapped in the refrigerator up to three days.

USE: Pluots taste the best at room temperature and when they are eaten out of hand. This is because when cooked, the skins can verge on the bitter side. Pluots can stand in for plums in almost any recipe, and show especially well in crisps, pies and tarts, as well as sliced and tossed into summertime fruit salads.

PREP: Plouts should be washed before use. The skin is fine to eat, but for a mellower, sweeter flavor they can be easily skinned. This can be done with a normal peeler, like you would a tomato.


STORE: Store cherries in the refrigerator to keep them cold and humid, conserving their nutrients and flavor. Cherries are highly perishable; so it is best to use them as quickly as possible.

USE: Cherries are a common staple in many dessert recipes from pies to the final topping on a sundae. However, consider adding this fruit to savory dishes as well, like with pork chops or bruschetta.

PREP: Handle cherries with care. Be sure to rinse them off under water and mix them with lemon juice or a fruit salad with acidic fruits to keep them from darkening if you choose to slice or peel them.


STORE: Plums ripen at room temperature; the quality is decreased by refrigeration. However, once ripe they should be refrigerated, and will keep for up to 5 days.

USE: A ripe plum is a great snack to eat on its own. They are also a great addition to a number of pastries and other sweets, such as tarts, pies, cobblers, pudding or crumbles. Plums make a delicious addition to fruit and vegetable salads as well.

PREP: Plums should be washed before use. The skin is perfectly fine to eat, but if you’re looking for a sweeter flavor they can be easily skinned.


1 cup sliced fresh peaches
3/4 cup peeled, cored and sliced pluots
3/4 cup peeled, cored and sliced pear
1/2 cup strawberries
1/2 cup pitted and sliced cherries
1/2 cup pitted and sliced plums
1 egg
3/4 cup Sucanat/Evaporated Cane Juice, or honey
1/4 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
  2. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sweetener, and milk.
  3. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
  4. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

Recipe Courtesy of