Posted on

Spring has Sprung

Over the last few weeks, the weather has been a mix of warm, cold, wet, really wet, warm…. Seems like the weather is not impacted by the COVID19 pandemic. At least, I can count on the weather to be well, normal.  

This is the season when local products start to trickle in and then it will be a full-blown local season. This week and last week we have been heading to Mt. Vernon to pick up super fresh spinach, and Asparagus. Carrots, kales, and chards are close on the heels and, before you know it, peas, and cherries, and a bounty of NW produce will be harvested and find their way into your box of good. 

This is also the time that many gardeners are also beginning to harvest a few leafy greens. Earlier this week, I answered the phone and a Rebecca asked if she could skip the lettuce, because she is swimming in lettuce from her own garden. My answer? Of course! We have a few ways to handle this request.  

First option, we have a “never send” option, (call the office if you would like to know more about this). We can set a never send for any item, and when that item, in this case lettuce, shows up on the menu and in the box you are ordering, we will take that item out and replace it with a similar item and value. Each never send is an additional $1 to cover the additional processing and handling. 

Second option, switch to a different box like the fruit box or the fruit and vegetable box. Both of these boxes do not have lettuce, and since she is swimming in her own lettuce, switching to either of these boxes she wouldn’t receive any lettuce. 

Third option, Rebecca can order the items she would like to eat and build her own box and we will custom pack it for her. 

Fourth option is a hybrid and the one she ultimately chose. The solution for her was to order a Fruit and vegetable box and add radishes, tomatoes and cucumbers to her order. This solution helped her get fruit and cooking vegetables, while not getting any lettuce or salad items and then she added the additional salad items to go with her own lettuce. 

After 23 years of serving families from Shoreline to Sedro Woolley, we have learned how to help families modify their orders and make their box of good work for them. Don’t hesitate to call or email us if you have a question, or a few items are piling up. Together, we can strategize and find the right mix and box of good for your family. 

Always be serving,


Posted on

Home Delivery with a Local Farm Connection

With so many new families joining us recently, we would like to introduce ourselves. We are Tristan and Joelle Klesick and we farm, with our family, on 37 acres in the beautiful Stillaguamish Valley in Stanwood, Washington. Here at Klesick Family Farm we grow about 5 acres of fruit and vegetables. The rest of our acreage is used to rotate our crops or is planted to grass, which is harvested as hay for local animals. 

Throughout the summer we’ll grow garlic, chives, cucumbers, chard, summer squash, winter squash, peas, beans, beets, kale, and more. On our farm we have raspberries, strawberries, and grapes growing, along with 100+ apple, pear, and Asian pear trees. We begin working the ground, as spring rolls around and the soil begins to warm.   We farm during the spring and summer months until late fall when the weather begins freezing. The PNW vegetable farm season typically runs from April until October.  

In addition to farming during the local season, we own and operate Klesick’s Organic Produce Home Delivery where we deliver our Box of Good. During the summer, our boxes are filled with fruits and vegetables from PNW farms, including ours! Our produce items are always as local as possible, and then supplemented with fresh, organic produce from warmer climates. We also like to feature items that are not available locally, like bananas, pineapple and oranges.  As an added convenience, organic grocery staples and meat items are also available to our customers. 

We’ve been both delivering and farming for 23+ years! We’re glad we can source great quality organic produce items, and also share the local harvest! We love what we get to do!  We’re a local home delivery company and a local farm

Be sure to follow us on Facebook and Instagram for health inspiration, foodie information and to see what’s happening on the farm!   

Tristan and Joelle

Posted on

A Seed of Hope

Wow! How did that happen? I just found out that it’s Easter this Sunday!  This last month has surely been a whirlwind!  Am I the only one that’s lost track of time?  I even look forward to Easter!  I find comfort in its message of hope.   

This international “pause” on life has given many of us an opportunity to reflect.  Hope is a great thing to reflect on during all this uncertainty.  Farmers are experts in hope.  Think about it; we take a little bitty seed and expect it to germinate, sprout, grow, produce fruit, and then harvest and share!  Unbelievable, really!  So many miraculous factors play into the whole process.    

I will admit that even though farmers are generally very hopeful and optimistic people, we do sometimes experience the unexpected, disappointment, and even hardship.  It might come in the form of bad seed that doesn’t germinate, pests that destroy crops, or weather that interferes with harvest.  There are a myriad of problems that can, and do, happen, in which case I give myself permission to grieve my losses and sometimes even get mad at the circumstances.  I reflect and think about whether there was something that I would do differently next time and sometimes there’s a valuable lesson to be learned.  But sometimes the circumstances are out of my control and I just need to know I did the best I could. 

Whatever the reason for hardship, it usually comes with a time to pause, grieve and reflect.  Oddly enough, when reflecting includes finding things to be thankful for, it leads to an optimistic future. That’s where the next seed of hope is found, and the next crop is planted, or a new season begins.   

Have you ever wanted to be a farmer?  Okay, so maybe not.  But you might need a seed of hope right now.  Maybe you’re doing okay, and you need to offer a seed to your neighbor (from 6 feet away, of course).  Plant a seed, water it, look for sunshine, dream of it sprouting, growing and producing fruit!  During this time of uncertainty, it’s okay to pause, grieve and reflect, but allow hope to bring you into the next season.   

We are thankful for each of you and wish you a happy Easter as we celebrate the message of eternal hope! 

-Tristan and Joelle

Posted on

Stable Ground

Everyone is looking for a firm footing. Each of our paths have a little “looser” rock to navigate than normal, requiring us to be aware of our surroundings and to plan each step carefully.   

And wouldn’t a normal walk in nature, down the street, or around town be nice; where we could exchange pleasantries and greet one another with a smile and a hug? But for now, we’ll digitally connect with friends and extended family, spend quality time with those at home, and look for ways to bring normalcy to our path!  

As we’re all keenly aware, our typical shopping habits are non-existent right now! As people look for ways to meet their family’s food needs, while avoiding the grocery stores, home delivery has become a way to navigate. We have been delivering produce to local homes for 20+ years, but never have we been more honored to serve our community in this special time of need. 

At Klesick Farms we have added several hundred new families and 4 new routes to our service in the last few weeks. To our long-time customers, we appreciate your patience as your delivery time may have changed as we accommodate the new families.  We will be arriving between 8am – dark. (smile) Don’t hesitate to call or email if you have any questions about your delivery. And as one customer commented after calling, “It’s so nice to have someone answer the phone instead of an automated menu to choose from.”  Yes! We do our best to get to all our calls as they come in, but if your call goes to voicemail, know that we’ll try to get right back to you!  

You matter, and your story matters.  Each of our paths are unique, but we share this journey.  Food has always been a source of connection.  Some of us are extreme foodies, health fanatics, and wanting to support local!  Some of us are just looking for a way to get fresh produce, while homebound (and we hope you’ll end up loving it and becoming some of our biggest fans!)  All of you take comfort in knowing that you’re feeding your family well and are providing a little stable ground during a time of uncertainty.  Good food is comfort food.  Gather around the meal table and cherish the people in your home.  Share your highs and lows of the day and think of the things you’re thankful for.  It will give you a moment to catch your breath, while nourishing your body and soul!  

Again, we are honored that you’ve joined our Box of Good community and it’s our hope that when your box comes it will feel like a big hug (if you’re a hugger that is)!  We love to be inspired by one another by sharing recipes and yummy, beautiful produce-filled creations!  Use our Facebook or Instagram page and let’s connect!   

And by the way, our team is incredible! The office staff, packers and drivers have all worked extra-long hours and have cheerfully done their part to provide our customers with the best possible experience and the highest quality. Thank you for allowing our family and our team to serve your family.  

Tristan and Joelle

Posted on

Oven Roasted Butternut Squash and Asparagus

Oven Roasted Butternut Squash and Asparagus

  • 1 tsp minced garlic (divided)
  • 1 tbsp olive oil
  • 1-2 cups butternut squash (cubed)
  • 1 tbsp butter (melted)
  • 1/2 bunch asparagus spears (trimmed)
  • salt and pepper
  • shaved parmesan (optional)
  • toasted pine nuts (optional)
  1. Preheat oven to 400F.

  2. Mix butter and olive oil then divide in half.

  3. Toss butternut squash with half the mixture, garlic and sprinkle with some salt and pepper.

  4. Roast in the oven for 15 minutes.

  5. Toss the asparagus with the remaining garlic and oil/butter mixture.

  6. Take the squash out of the oven, add the asparagus and toss all together.

  7. Return to oven for 10-15 more minutes or until it is done as you like it.

  8. Sprinkle with parmesan cheese and pine nuts.

  9. Serve and Enjoy!!

Posted on

Butternut Squash Soup with Carrots and Potatoes

Butternut Squash Soup with Carrots and Potatoes

  • 2 tbsp olive oil
  • 1 butternut squash (peeled, seeded, and cubed)
  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • 3 carrots (chopped)
  • 1 potato (cubed)
  • 4 cups vegetable stock
  • 2 tbsp cream
  • salt and pepper (to taste)
  1. Add olive oil to a large pot and cook garlic,onions, carrots, potato and butternut squash for five minutes on medium-high heat.

  2. Pour in vegetable stock and bring to a boil.Cover pot, and then reduce heat to low and simmer for about 40 minutes, until vegetables are tender.

  3. Cool soup down a bit, and then transfer to a blender. Blend to desired consistency until smooth. You may need to do this in batches. Return pureed mixture to pot and set heat on low. Stir in cream, and then season with salt and pepper.

Posted on

Easy Winter Fruit Salad

Easy Winter Fruit Salad

  • 5 Kiwi Fruit (peeled and sliced into rounds)
  • 3 mandarin oranges (peeled and separated into sections)
  • 2 bananas (peeled and sliced into rounds)
  • 2 pears (cored and diced)
  • 2 apples (cored and diced)
  • 2 tbsp fresh mint (finely chopped)
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  1. Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.

  2. In a separate small bowl, whisk together honey and lime juice.  Pour the juice mixture over the fruit mixture, then gently toss to combine.

  3. Serve immediately or cover and refrigerate for up to 2 hours.

Posted on


We’d like to take this opportunity to introduce ourselves to the hundreds of new families that have signed up in the last few weeks. We are Tristan and Joelle Klesick, a local family living, and working on our farm in Stanwood.  We’ve been sourcing, growing, and delivering fresh organic produce for 23 years in our community. We believe that fruit and vegetables are vital to health and only deliver organically grown high-quality produce. Over the years we have developed loyal relationships in the food industry, and because of those relationships we have been able to serve additional families during this tenuous time. 

I am so proud of our packing team (Joanna, Tasha, John, Maleah, and Stephen).  This week they just kept working and working and working to keep up, as we added 50, 75 or 100 new families to our delivery service each day. The driving team (Nate, Stephen, Hanna and Preston) must have wings on their shoes. And last Saturday, we had to split a route because there was no way it would all fit in our vans. 

Alaina and I manned the phones, took orders, placed orders, answered emails, and worked long after the team was gone to make sure we would have the produce to be able to deliver to families the next day. And wouldn’t you know it, our grocery supplier called at 3pm on Friday and said, “See you Saturday instead!” Because they too are experiencing extra ordinary demand and couldn’t keep up. We needed those groceries for Saturday orders, but…  We appreciate your patience!

Even for a seasoned produce veteran as myself, I have never experienced such volatility in produce supply and pricing. This is happening for a few reasons.

First is the COVID-19 and self-quarantining that has been asked of our communities. And with the uncertainty, the extra ordinary demand from every corner of our country has placed a lot of unplanned stress on the produce/food system. Please remember, growing vegetables requires 2 to 3 months of lead time to ramp up, and no one was expecting this!

Secondly, this time of year is always a difficult season for the produce industry. The “salad bowl” of America is leaving Arizona and transitioning back to California. And to complicate matters, it has been raining nonstop in California and Mexico, impacting harvesting schedules.

This really is an unruly storm condition given COVID-19 uncertainty, and the rain in our southern growing regions.

I’d like to explain pricing, especially if you are new to our service.  For the last 23 years we have always provided our customers with high quality produce at fair pricing.  This will not change!  But naturally, as wholesale prices increase for individual items, retail prices need to increase, as well. Given the extreme volatility of product and pricing, we are actively working with our suppliers in order to get families the best pricing possible during this time. When a customized order is placed the price listed reflects the current price, but prices may change between the day your order was placed and when you receive your delivery. Pricing on our pre-selected boxes will remain the same, but the menus may flux daily, as needed, based on availability and value.  So, even though we pre-publish our menus, know that they are subject to change, but the value will always be the same.

We are honored to serve your family during this time of uncertainty.  Thank you!


Posted on

Roasted Parsnips

Roasted Parsnips

  • 3 Lb Parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper (freshly ground)
  1. Preheat the oven to 425F.

  2. Peel the parsnips, then cut into evenly sized matchsticks.

  3. Place in a large bowl and toss with the olive oil, salt, and pepper.

  4. Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.

  5. Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15 minutes, until tender and golden.

  6. Serve warm and enjoy!

Posted on

Sauteed Broccolini with Garlic and Kale

Sauteed Broccolini with Garlic and Kale

  • 1/2 teaspoon extra virgin olive oil
  • 2 large garlic cloves (minced)
  • 1 bunch broccolini (cut into 1-inch pieces with ends removed)
  • 2 tablespoons water
  • 1 bunch curly kale leaves (removed from ribs and roughly chopped)
  • 1 pinch salt
  1. In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.

  2. Add broccolini to the skillet and sauté for aminute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.

  3. Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccoliniand sauté for a few minutes more, until the kale is soft and wilted.

  4. Add a pinch of salt and serve warm.