Heat the oil in a large saucepan, fry the onion for about a minute
before adding the garlic and fry until glassy and fragrant. Add the cauliflower
and celery and cook on medium heat, stirring occasionally, for about 3 minutes
Now add the potatoes, broth and water – the veggies should be very
nearly covered with the liquid. Simmer on a medium high heat for about 15
minutes, or until the vegetables are very tender, stir half-way through cooking
Blend until silky smooth. Season with salt and pepper to taste,
top with chopped chives, and a drizzle of olive oil and serve.
Let’s face it, letting go of the leisure of summer and
getting back into a fall routine can be rough! For us, fall includes
getting the kids up and going earlier, breakfast for all, packing school
lunches, thinking about after-school snacks, and planning for evening
dinner. We don’t want to be caught off guard and resort to making
unhealthy choices, so planning is key.
Starting out with healthy ingredients
in the fridge and pantry is a great start! Customers tell
us all the time that since they began receiving Klesick’s fruit and vegetable
boxes, their family has been eating more nutritiously! We love hearing
Don’t let the busyness and hungry-belly time crunch
push you into a corner! Stay ahead of it so you’re not tempted to
compromise your nutritional values! When you get your produce box, take a
few minutes to prep some of your vegetables so that the items are quick and
convenient to use! You can always chop up cauliflower and broccoli and
then store in a sealed container. You can scrub or peel carrots so
they’re ready for dinner or a quick snack. Also, evaluate the items for
longevity. Some of the pit-fruit, berries, or tender greens are best
enjoyed within a few days after delivery!
Take a few minutes and think about how you can add
more fruit and vegetables to your meals. Make a list of healthy choices
and post it on your fridge so you can peak at it when you lack
inspiration. Our breakfasts often include a huge bowl of cut up mixed
fruit and berries, topped with plain yogurt and a sprinkle of chopped nuts or
homemade granola, so I make sure we always have fruit choices on hand. We
also enjoy veggie omelets to go with Tristan’s homemade sourdough bread! Having
pre-chopped or even pre-cooked vegetables ready to go make a morning omelet
practically a fast food!
For school lunches, we try to keep
our kid’s favorite raw vegetables on hand; cucumbers,
carrots, and peppers! Our kids pretty much have them every day, so ordering
these items as an add-on works great because then we’re sure to have enough for
the whole week.
After school snacks usually come straight from our
HUGE fruit basket! The kids can take their pick! We also keep cut
up veggies and a choice of dips, ready and available, in the fridge.
We keep our dinners nutritious, but simple, and we
rarely use recipes. At our house, we make a lot of veggie stir-fries served with
meat or beans, over rice. We also love to make a huge tray of roasted
vegetables and serve as a main dish, or side, or over a salad. We
also make a lot of soups, stews, and salads! Once you get
comfortable with any of these dishes, they are all super easy to quickly throw
together, and you can even make enough to use as a base for the next day’s
meal! Do as much prep work when you have free time so, when the pressure
comes at mealtime, you are ready to take it on!
Eating healthy is totally achievable in the midst
of a busy schedule, but we’ve learned that having good ingredients on
hand, and a little pre-planning, sure helps!
Husk corn cob. Wash and dry the corn. Slice corn off the cob. Place
corn in a sturdy non-stick or cast-iron skillet over medium high heat with no
oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice
and brown on the outside. Remove from heat and set aside.
Cut the tops of the tomatoes off and carefully scoop out the
flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush
the tomato flesh with the back of a spoon or in a food processor until there
are no large chunks. Don’t totally puree it – just chop/mash it up.
Combine the mashed tomato mixture, brown rice, basil, corn and
garlic. Season with salt and pepper. Add a small handful of the shredded
cheese, reserving some for topping. Stir it all together until well-mixed.
Preheat broiler. Stuff the whole tomatoes with the tomato, rice,
and corn mixture until rounded on the top. Top with shredded cheese. Broil for
3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated
grow two types of cucumbers here at the farm. We grow an old and trusted
standby called Marketmore, and a newer up and comer called Sliver Slicer. We
interchangeably mix and or match them as they come out of the field and find
their way into your boxes of good.
are sneaky little plants. One day you think you have harvested all the ones
that are ready to go, and the next day you come back and there is another 200
lbs. How did that happen?!!?!!!?!!
farm season is especially challenging for the Klesick team. You may have
noticed that the aforementioned cucumbers have been a staple for the last
several weeks, as have the green beans. It is really hard for smaller farms
like us to get the harvest quantities right. The quality is easy, but trying to
figure out how many pounds of cucumbers are going to come off a week in advance
is pretty tough!
lettuce it is easier, just count them. Lettuce harvest does get tricky because
they can ripen at different times and can also look ready when they are not.
I think green beans are the trickiest of all. This year we switched back to
another old and trusted standby in the green bean world, called Jade. I think
they are a little happier planted in Mid-Summer, but the early May plantings
did just fine. When you talk about Jade in the midst of farmers who have grown
it for 30 or 40 years, their eyes light up and their voices get noticeably
quieter. There is a reverence when it comes to Jade that is hard earned, and
deservedly so. They are absolutely beautiful and tasty green beans.
within vegetable classes, some varieties are happier planted earlier, and some
later. When it comes to Jade, it seems to work well as an all-season winner! I
actually try to plan for a “gap” on cucumbers and green beans, but this year
the harvest rolled from one planting to another to another and the harvest kept
coming. Now I am not complaining, but we try to have variety in the box of good
menus and not put an item in every week.
year, the green beans and cucumbers have been prolific, and I must say… so,
so, so fresh and delicious! We are literally picking one day and delivering the
next day. For us, it is so rewarding that we can pick it, deliver it, and you
can be eating cucumbers or green beans within a day.