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This week we are rolling out some new features that will make shopping with Klesick’s even easier! The primary change is a new reminder email that lets you know what’s coming your way, and also incorporates the option to add to or change your order quickly. Tuesday and Wednesday customers will get the email reminder on Friday’s and will have till Monday Morning at 8am to make changes to your order. Our Thursday, Friday and Saturday customers will receive the same email on Monday Mornings. I am really excited about this new benefit that will make it even easier to eat heathier. Below is a copy of the email that was sent to each of you this week, explaining the changes.


Life is so busy and especially for working families, but no matter what season of life you find yourself in, life can be busy. This week we are introducing a new email/order page that will serve as, both, a reminder about your next order and what’s in it as well as my favorite additional picks for the week. As I talk with other farmers and suppliers, I wanted a way to highlight just a few more produce or grocery items that can be easily added to your deliveries. I think this email will make it even easier to eat healthy!

You will notice that your next order is listed first and then a list of “Tristan’s top picks for the week” follows. The beautiful thing about this list is that it is super easy to add items from this list that are in season and super healthy. And when you choose to add them to your order, the items you pick will only be added to your next delivery and then drop off. Your standing order will remain unchanged. And then when your next delivery is scheduled you will receive another email reminder with my top picks for that week. Of course, you can add any item to arrive weekly or every other week, but for “Tristan’s Top Picks” these will be added to your next delivery only.

Pesto anyone! This week we are featuring beautiful Bulk Basil from Blue Heron Farms in Concrete and you can use our new shopping concept to add the basil to next week’s order.


I am so excited about this change. Making eating healthier simpler and more convenient, what’s not to love about that. I am also excited about the new section “Tristan’s Top Picks for the Week”. The farming and fresh fruits and vegetable world is dynamic and always changing and this section will be devoted to highlighting the seasonal nature of the produce world.

Another change we are going to be devoting space to our newsletter that highlights the phytochemicals and plant compounds that are unique to produce, and this week we are featuring Green Cabbage.


Featured Recipe

Cabbage Soup

Prep Time: 10 mins  |  Cook Time: 30 mins  |  Total Time: 40 mins  |  Servings: 8-10

This soup/stew can be made ahead of time and frozen (or freeze leftovers). In fact, it originally was made just for that purpose. Make it with or without the meat, switch out the beef broth for vegetable broth and it’s vegan! Hearty and super easy. A crowd pleaser on cold nights. You can find the blog post at


  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 cup celery ribs and leaves, chopped
  • 1 pound ground beef
  • 2 15- ounce cans kidney beans, not drained
  • 3 cups chopped or shredded cabbage
  • 3 cups beef broth
  • 2 15- ounce cans stewed tomatoes, not drained
  • 1 tablespoon chili powder
  • 2 tablespoons sugar
  • 2 teaspoons sea salt
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh parsley or chives for garnish, optional

Instructions ­

  1. In a dutch-oven, add the olive oil and butter and heat to medium until butter has melted. Add onions and celery and begin to cook while you break up the ground beef. You can just break it up in the pot or roll it into small, loose meatballs before adding. Cook the onion, celery and beef mixture over medium heat until the beef just starts to cook on the outside.
  2. Stir in the undrained kidney beans, cabbage, stewed tomatoes and all the seasonings. Stir and bring to a boil. Reduce heat, cover and simmer at least 30 minutes but up to 1 hour, until the cabbage has softened and the broth has thickened.
  3. Sprinkle individual servings with fresh parsley or chives, if desired.
  4. Serve immediately or if wanting to freeze the soup, allow the soup to cool and then place in freezer-safe containers or gallon freezer bag.
  5. To reheat from frozen: Thaw in refrigerator overnight. Reheat to slow boil. Serve!