Hey Klesick Farm Community!
We are hosting a brand new event. We are calling it: Inspire: A Community Be Healthy Event. This will be a health fair focusing on good food, wellness, fitness, naturopathic, homeopathic, chiropractic, etc. There will be cooking demonstrations, educational classes, and vendors. This is going to be a lot of fun and super informational.
There are two ways to participate:
1. Plan to come, learn and share: Saturday January 14th (2017) from 11am – 4pm at the Lynnwood Convention Center. Bring the whole family and bring the neighbors, too.
2. You can also participate as a vendor. If you have a health business, follow the links below and sign up. We only have 30 vendors spaces available. Follow the link below.
Vendor information:
Klesick Farms is pleased to invite you to participate in. This unique one-day event is to be held at the Lynnwood Convention Center on January 14, 2017 from 9:00 am until 5:00 pm – and is open to the entire community. For additional information and to register, click here.
Who Should Participate?
* Suppliers of products and services for individuals, families and professionals to support journey to wellness.
* Publishers and distributors or books, video and curricula for wellness and fitness.
* Outdoor and indoor play and fitness equipment companies.
* Resources for families and teachers for children’s wellness and fitness.
* Health coaching services for individuals, families and professionals.
* Farm to table, organic non-gmo food providers.
This is going to be a great community event, so plan to come and join us!
Farmer/health advocate,
Tristan
Recipe: Baby Bok Choy with Cashews
Ingredients:
2 Tbsp olive oil 1 bunch chopped green onions, including green ends 3 cloves garlic, chopped 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together 1/2 teaspoon dark sesame oil Salt 1/2 cup chopped, roasted, salted cashews
Directions:
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews.
Recipe adapted from simplyrecipes.com
Know Your Produce: Parsnips
Parsnips are related to carrot and celery and have a slightly celery-like fragrance and a sweet and peppery taste. They have a high sugar content and in the 16th century, Germans realized the high sugar content of the parsnip and used it to make wine, jams, and flour.
If the parsnip root gets cold, either before or after the harvest, its flavor will be much sweeter. Parsnips are a good source of folate and Vitamin C, and one bite, no matter how they are prepared, will convince you of their fiber content.
You can steam and mash parsnips like potatoes, but their best flavor is emphasized by roasting or sautéing. If you have very large parsnips, trim out the woody, bitter core before or after cooking.
Parsnips are generally a good substitute for either carrots or potatoes in most recipes, although they have a slightly stronger flavor. Herbs are especially nice with parsnips including basil, dill, parsley, thyme, and tarragon.