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A twist to traditional French Fries: Baked Garlic-Cilantro Fries


5-6 Russet potatoes, cut into thin fries
2 Tbsp olive oil
1/2 tsp garlic powder
3/4 tsp sea salt
1/4 c. loosely packed cilantro leaves, finely chopped


Preheat the oven to 425 degrees. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes. Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper. Lay on a baking sheet in a single layer. Bake for 20-25 minutes depending on your oven and how crispy you like your fries. Halfway through the cooking time, flip the fries. Once done, toss fries with cilantro in a bowl.


Adapted from

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A Box and a Quest

We rolled out our new Recipe Box last week and are pleased to see that it is meeting a need for many of our customers. For some time, I have been ruminating on a new box for our customers to try and this is it. A few years ago, we introduced the Essentials Boxes, then came the Northwest Box, then the Harvest Box, and last year the Juicer Boxes. All of these boxes originated because of customers like you communicating with us about what best met your needs.

The Recipe Box is built around its own recipe and contains all the ingredients available to make the recipe. The box is unique in that it may have pasta or beans or salsa or olive oil, in addition to the fruit and vegetable portions necessary for making the meal. It will also be portioned to serve 4 people. I am very excited for this new box and I hope you will enjoy it as well.

food-rulesOur Annual “K” Quest

It is that time of the year again! Time for the “K” Quest! Once again, we give our customers the chance to win a prize by embarking upon our virtual quest. Each day of the quest, we will hide the Klesick (our seedling logo) on a new page within our website. When you find it, click on the logo, enter your name and e-mail address, submit, and you will be entered into the prize drawing (one entry per day per customer). Two lucky “K” questers will receive a copy of Michael Pollan’s latest book, Food Rules!

Follow Klesick Family Farm on Facebook daily to receive clues on where to find the hidden “k”. The quest will take place February 3-11, 2014. The prize drawing will be February 11th and the winners will be notified immediately thereafter. Happy Questing!


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1554468_734052239963100_1809979314_nAs Chungo, our friendly black lab, and Myliss, our friendly cat, were soaking in the sun from our front porch this beautiful winter day, one couldn’t help but feel a little touch of spring in the air, but I am not easily fooled. As I walked up the steps to the ever-inviting tail wagging of Chungo, calling out to me for a scratch around the ears, I was treated to the first flush of crocuses! On our farm, they are the first telltale sign of what is to come. I love to see them as they start to peek through the flower bed mulches that have been keeping them warm and nourished since October. Those first shoots are so green, with that dark vibrant green that is overflowing with life. It is invigorating to my soul and serves as a reminder that spring is just around the corner.

And with the encouragement of the first crocuses, comes a little extra energy bump and reminder to pick it up a little. We still have fences to mend, gates to build, trees to prune, raspberries to tie off and transplant, and scion wood to collect for this year’s grafting. We are still busily deciding where to plant what, when and how much. We are going to try some early greens in one of our greenhouses and some baby ginger in another one. It is amazing how a little sunshine can provide the burst of energy to get those winter projects buttoned up! Stay tuned.

The Recipe Box

This week, we are rolling out the new Recipe Box. I have been ruminating on a new box for our customers to try and now we have it. A few years ago, we rolled out the Essentials Boxes and then we introduced the Northwest Box, which features only locally grown items. Next, we introduced the Harvest Box and last year we introduced the Juicer Boxes. But all of these boxes originated because of customers like yourselves communicating with us about what worked and didn’t work for your needs.

In that same spirit, the Recipe Box has come to life and is now available. This box will be built around its own recipe and will contain all the ingredients available to make the recipe. The box will be unique in that it may have pasta or beans or salsa or olive oil, in addition to the fruit and vegetable portions necessary for making the meal, and it will be portioned to serve 4 people. I am ultra excited for this new box and I hope you will enjoy it as well.

Cheers to your Health!


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Tangelo Sorbet

tangelo_sorbetWinter blues? The silver lining surrounding this seasonal funk comes from the bright balls of fire that are winter citrus.

3 cups strained tangelo juice (from about 10 tangelos)
1/4 cup  sugar
1 tablespoon lemon juice

Stir together tangelo juice, sugar, and lemon juice until sugar is dissolved. Pour into an airtight container and chill for at least four hours, until very cold. When ready to churn, pour mixture into ice cream machine. Stir to combine. Churn until firm and nearly frozen, about 30 minutes. Remove from bowl and freeze for at least one additional hour before serving.

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Inhibition can be a Good Thing

potatoesI mean, really, if you think about inhibition, it is a form of self-control, as opposed to prohibition which is a form of outside control. Personally, I am more of a fan of inhibition and self-control than the other. I know, I know, some prohibition is necessary, but I would prefer less than more.

Well, when it comes to potatoes, inhibition has gone wild. As a farmer, I would encourage you to eat as many as you like. There are so many great ways to eat them: boiled, roasted (my favorite), baked, in soups and even in pancakes. There are also many different sizes, colors and shapes. We have reds, blues, yellows, bakers, fingerlings, heirlooms and hybrid. One might conclude there is a different potato for every palette.  So, toss all inhibition to the wind, but don’t overdo it and fall into the trap of gluttony—nothing worse than ruining a good meal by eating too much. I know that they taste incredible, but a little inhibition on over doing it will go a long way toward not feeling stuffed! And everyone knows that things that are stuffed don’t usually have much life in them!

Now, sadly, the chemical minded farmer shows very little inhibition on something that should definitely be on the prohibition list. They grow the beautiful potato from seed and abuse it with chemical fertilizers and sprays all season long. Then at the end, as if adding “salt” to an injury, they spray the potato with sprout inhibitors. That is terrible. Most of the potatoes Americans are eating have been sprayed with sprout inhibitors, unless you buy organic or local from a farmer direct.

Storing potatoes is big business and keeping those “fritters” from sprouting is of paramount importance to the USDA, the potato growers, and the grocery and restaurant supply chains. But is it more important than our nation’s health, your health? I say not, so I won’t use them!

Now, don’t let a little sprout here or there become the inhibitor to eating my potatoes. A sprout just means that a potato is being a potato—you know, acting just like God intended it to.  So, if you see one of those sprouts “peeking around the corner,” do the same thing as farmer Tristan and his clan—“pop” it off and get to cooking a mess of something awesome, like Tuscan soup!

And if you ever do spy a sprout, you can send a thank you to your farmer for showing some inhibition to using a chemical sprouting inhibitor on the food he is growing for you.


tristan signature

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Juicing vs. Blending

THANKWhat’s The Difference?


Juicing is a process which extracts water and nutrients from produce  and discards the fiber.  

Without all the fiber, your digestive system doesn’t have to work as hard to break down the food and absorb the nutrients. In fact, it makes the nutrients more readily available to the body in much larger quantities than if you were to eat the fruits and vegetables whole.

This is especially helpful if you have a sensitive digestive system or illness that inhibits your body from processing fiber. The fiber in produce helps slow down the digestive process and provides a steady release of nutrients into the blood stream.

Freshly squeezed vegetable juices form part of most healing and detoxification programs because they are so nutrient rich and nourish and restore the body at a cellular level.

A word of caution: When you remove the fiber from the produce, the liquid juice is absorbed into your blood stream quickly. If you are only juicing fruits, this would cause a rapid spike in blood sugar and unstable blood sugar  levels can lead to mood swings, energy loss, memory problems and more!

Fiber is also filling and without fiber in the juice, some people tend to get hungry again quickly.


  • Makes nutrients more readily available to the body in larger quantities.
  • Nourishes and restores the body at a cellular level.
  • Gives the digestive system a break so cells can focus on rest and repair.
  • Makes it easier to consume an adequate amount of fruits and vegetables daily.

TIP: Swish your juice or smoothie in your mouth for 20-30 seconds before swallowing it to facilitate digestive enzymes in your mouth and prevent bloating and gas.


Unlike juices, smoothies consist  of the entire entire fruit or vegetable, skin and all and contain all of the fiber from the vegetables.
However, the blending process breaks the fibre apart (which makes the fruit and vegetables easier to digest ) but also helps create a slow, even release of nutrients into the blood stream and avoids blood sugar spikes. Smoothies tend to be more filling, because of the fiber, and generally faster to make than juice, so they can be great to drink first thing in the morning as your breakfast, or for snacks throughout the day.

By including the fiber in your smoothie, the volume will increase. Also, you can pack more servings of fruits and veggies into a single serving of juice than you can into a smoothie.


  • More filling than juice, so you are likely to stay satiated for a longer period of time.
  • Can often serve as a meal replacement.
  • The high fiber content helps balance blood sugar levels.
  • Helps to regulate and support digestion by pushing toxins out of the colon.

Juicing and Blending Rules

1. It’s best not to combine fruits and vegetables (unless it’s apple). This can affect how well your digestive enzymes function. 
This doesn’t seem to matter too much in green juices and smoothies, but vegetables like carrots, beetroots, broccoli and zucchini don’t combine well with fruit due to their high starch content. In his book Food Combining Made Easy, Dr. Herbert Shelton explains that starchy foods have to be eaten alone because starches are digested with enzymes different from those used for any other food group. Combining starchy foods with fruit may cause fermentation and gas. However, Dr. Shelton found that green leafy veggies combine well with pretty much everything.

2. Try to drink your juice or smoothie straight away. After 15 minutes, light and air will destroy much of the nutrients. If you can’t drink it straight away, transfer to a dark airtight container until you’re ready.

TIP: Swish your juice or smoothie in your mouth for 20-30 seconds before swallowing it to facilitate digestive enzymes in your mouth and prevent bloating and gas.



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Roasted Cajun Spiced Cauliflower


1 heads of cauliflower washed and cut to bite size pieces.
2 tbsp of Nutiva coconut oil or butter
Sea salt
Coarse ground black pepper
Cajun seasoning
Garlic powder

Place bite size pieces of cauliflower into large bowl. Pour melted coconut oil  (or butter) over cauliflower, coating as evenly as possible. Transfer cauliflower from bowl into a cookie sheet. Sprinkle garlic powder, salt, pepper, and cajun seasonings evenly over cauliflower. Place in oven and bake for 25 minutes at 375. Leave in a few extra minutes if they seem a little firm or haven’t browned much.

Image and recipe adapted from

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Sunshine in Winter

Sunshine in winterMy excitement about a real life lemon tree rivaled that of a child’s in a candy store. The branches hung deep and heavy on the tree outside my parent’s new condo in southern California. For the five days we were there, I plucked enough lemons to make my mouth pucker for the rest of the year. When I had my fill of lemons, I wandered around to the other side of the house to gather grapefruit. Simply sliced down the middle, breakfast was ready.

While I don’t have the luxury of wandering out into the sunshine with the vivid green grass tickling my bare toes as I fill my arms with fresh citrus, I can fill my grocery cart with the vibrant and healthful fruit. Each refreshing bite is a welcome respite from the gray and cold of these months, and as an added bonus, their health benefits help to wage war against the rampant sickness that is inevitable these days.

I’m particularly fond of Cara Cara oranges as of late. Their pinkish orange flesh is reminiscent of grapefruit, but their taste is sweeter and softly tropical. Perhaps the sun can be tasted more clearly in a Cara Cara because it is believed that somehow the Washington navel crossed with the Brazillian Bahia navel. Subtle tastes of cherry, rose petal and cranberry is enough to brighten a dreary day and make a salad of avocado and feta quite special.

Ruffly and crisp greens, whatever you have on hand, mix with a dressing made of avocado, a bit of olive oil, lime juice and water. There’s some salt and a bit of chile flake too. More avocado—this time cut into rough chunks—and segments of Cara Cara orange and salty feta are all tossed in. I happened to have some toasted sesame seeds that I added for a bit of crunch and depth. Cilantro, too, adds a nice fragrant flavor, but I forgot to add it the first time I made this salad and was still very pleased. Roasted chicken or seared steak makes it a hearty meal; otherwise, it makes for a lovely lunch that tastes of the sun.

by Ashley Rodriguez
food blogger


Serves 4

For the Salad:
2 Cara Cara oranges, peeled and segmented
1 head Romaine, washed and cut into thin ribbons
2 heads of endive (optional), cut into thin ribbons
1 ripe avocado
1 cup crumbled Feta
1 cup chopped cilantro
1 tablespoon toasted sesame seeds (optional)

For the Dressing:
1 large, ripe Haas avocado
Zest and juice from 1 lime
1/4 cup water
1/3 cup olive oil
Pinch chile flake

Combine the avocado, lime zest and juice and water in a blender or food processor. Process until completely smooth. Pour in the olive oil and pulse just to combine as you don’t want to bruise the olive oil or it will taste bitter.  Add a pinch of salt and chile flake. Taste and adjust seasoning. Combine the clean greens in a bowl and toss with enough dressing to coat. You will have leftover dressing.  I like to give the greens a pinch of salt too. Seems strange, but I assure you, even lettuce perks up with a bit of seasoning.

Add the orange segments, avocado, cilantro and feta. Finish with the sesame seeds, if using.
Serve immediately.
Well covered, extra dressing will keep in the fridge for a few days.

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Happy New Year!

During this season, I have a little more time on my hands and get to do a little more cooking. One of my favorite squashes is Delicata. Its delicate flavor and edible skin make it a great addition to roasted vegetables or as a standalone entrée.

Well, for Christmas, I decided on a roasted Delicata and pear dish. Don’t you just love the Internet for finding great recipes? I stumbled upon the one listed below. It was the perfect balance of sweet and spicy. The chili powder really helps the squash to engage those taste buds. I didn’t have any pears on hand, so I substituted apples. The apples worked great, but knowing how pears roast, I would definitely opt for pears as my first choice. Overall, I would rate this recipe a smashing success. Enjoy!

What entrée was your favorite this holiday season?

Chili-Brown Sugar Delicata Squash with Pears from
Pears and delicata squash tossed with brown sugar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.
(4 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 35 minutes)
1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices bacon
2 tablespoons water
1 tablespoon light brown sugar
1 teaspoon chili powder

Preheat oven to 425°F.
Cut squash in half lengthwise; scoop out seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

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Cleanse, Detox, Reboot!

ID-100219272If you have seen Fat, Sick & Nearly Dead. You were probably as impressed as we were with results of juicing! Here are some of Joe’s tips and recommendations for a successful reboot:

What is a Reboot?

A period of time where you commit to drinking and eating only fruits and vegetables, herbal teas and water in order to regain or sustain your vitality, lose weight and kick-start healthy habits that recharge your body and get your diet back in alignment for optimal wellness.

Is a Reboot for everyone?

Rebooting is for almost everyone with a few exceptions. Please don’t attempt a Reboot if you are pregnant or nursing, under 18 or have a severe medical condition. Check with your doctor if you are unsure. If you are currently on medication, ask your doctor before starting this or any diet program.

Get Your Questions Answered.

Juice or smoothie? How should I navigate social events? Can I chew gum? Check out Joe’s FAQ for answers to commonly asked questions.

Get support.

Rebooting can be hard but you don’t need to do it alone. We recommend having a Reboot-Buddy to help you through the process.

Purchase a juicer (if you don’t already have one!)

We can personally attest for the Champion Juicer – An easy to use, versatile, powerful and durable Juicer. Designed with simplicity in mind, the Champion 2000+ Juicer doesn’t require nuts, bolts, screws or clamps. Assembly can be completed in seconds. Cleaning is equally quick and painless. In addition to fresh juices, this unit can also make fruit sauces, baby foods, nut butters, ice cream, sherbets and everybody’s favorite – fruit smoothies.

Get juicing.

A copy of the Juice Revolution Cleanse Plan with all the recipes will be included with each order. For details and more information please visit:

Get moving.

Just because you are on a Reboot doesn’t mean that you have to stop your regular exercise routine. Nor does it mean that you have to start one either. However, we strongly believe that fitness is an important component of a healthy, happy, and vibrant life, and key to helping you maintain your weight loss. So fill up on those fruits and veggies, get off the couch, get your heart rate up (it only takes 20 minutes) and get moving!

Share your success.

Congratulations. You’ve done it. The plant-powered energy you’ve been consuming during your Reboot has given you the mental and physical awareness to leave the junk foods behind and live a healthy, vibrant life. You deserve to share your success and help inspire others on their Reboot. Share your story with us.

Content inspired and adapted from:

Image courtesy of tiverylucky /