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How to Eat Your BOX! (Week of 6/4/17)

Cabbage:

Cabbage is a handy thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end. There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to my “just about anything”. I like to make cabbage “shavings” by first cutting the cabbage in half, then simply shaving off pieces from along the edges. Also, if you’re like me and rarely use a whole cabbage in one sitting, keep the cut edges from drying out by rinsing and storing in a sealed plastic bag.

Broccoli:

Baked broccoli is one of my favorite dinner sides. I like it best roasted to crispy perfection with a little garlic, salt and pepper. Try tossing chopped broccoli florets with olive oil, salt and seasonings of choice. Bake on a cookie sheet at 450° for about 20 minutes, until edges are crispy and the stems are tender. For extra flavor, drizzle with lemon juice or top with parmesan cheese. Broccoli is also great in salad, stir-fry, soup, or raw with your favorite veggie dip.

Leeks:

Leeks are cousins to the old, familiar onion, but have a sweeter, more delicate flavor reminiscent of garlic or chives and are delicious no matter how they’re cooked. Additionally, leeks contain generous amounts of vitamins, minerals and antioxidants, making the vegetable a wise addition to a healthy diet. You can cook leeks by poaching them in chicken broth, pan-frying them in a little oil, or boiling them until tender, or you can include the leeks in a variety of other recipes (such as the one below).

 

Featured Recipe: Classic Potato Salad

Ingredients:

3 medium potatoes (1 to 1 ½ pounds), quartered

1 ½ tablespoons white vinegar

1 large celery stalks, diced

1 Leek, diced

3 hard boiled eggs, peeled

¾ cups mayonnaise

½ tablespoon yellow mustard

¾ teaspoons celery seed kosher salt and freshly ground black pepper paprika for garnish

Directions:

  1. Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a paring knife. Drain and let cool until just able to handle.
  2. Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and leeks Chop 2 of the hard-boiled eggs and add to the potato mixture.
  3. In a medium bowl, mix the mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour Recipe adapted from “foodiecrush.com”
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Now Delivering: Farm-fresh Milk from Twin Brook Creamery

In case you missed it…here are the need-to-know details on fresh, local, all-natural dairy, delivered to you.

We’re now offering local milk products from Twin Brook Creamery in Lynden, Washington. You can now add whole, 2%, and 1% milk, half and half, and whipping cream to a regular delivery!

Shop the local dairy section here.

Order Deadlines:

Tuesday, Wednesday, and Thursday customers: Orders are due by 8:00 a.m. the Friday before your delivery day.

Friday and Saturday customers: Orders are due by 8:00 a.m. the Wednesday before your delivery day.

Not sure what your delivery day is? See our delivery areas guide here.

Free delivery with a box of good order, or if you’re not getting a box of produce each week, our minimum order for free delivery is just $20. Consider adding your milk order on a weekly or bi-weekly rotation and you’ll never have to remember the milk again!

What you need to know:

Twin Brook Creamery products are:
  • All natural and GMO-free.
  • Local.
  • Non-homogenized.
  • No synthetic hormones used (such as RBST).
  • No commercial fertilizer or pesticides used on our grass fields or pastures.
  • Kosher certified.

Although Twin Brook Creamery is not certified organic, they produce a high quality natural product that is free from synthetic hormones (such as RBST) that artificially stimulate growth or milk production. Because they strive not to feed any GMO feeds to their cows, their grass fields and pastures are free from commercial fertilizers or pesticides, and any concentrate supplements they have to buy for their animals’ health, so as to give them a balanced diet, are non-GMO whenever possible (e.g., they use barley instead of corn as an energy source). Twin Brook Creamery strives to be the best possible stewards of the land, providing wildlife habitat and using the best management practices that are available.

Note: Leave your clean empty glass bottle(s) out on your next delivery day to avoid a $2 bottle fee.

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The Bowl Craze Explained

The one-dish meal is having its moment. The bowl craze started with the smoothie bowl and has since become a menu staple in many kitchens and restaurants for breakfast, lunch and dinner. Even if you haven’t seen one of these protein-packed bowls on a menu, you’ve likely seen one on your Instagram feed.

Though its contents may vary, most grain bowls follow a simple blueprint. It begins with a grain base, like rice or quinoa. Then, you could spoon almost anything over your grains and call the result a bowl (and some do). But the best bowls have a balanced combination of flavors and textures, and of vegetables, proteins, sauces and garnishes. Let your creativity soar in the combination of toppings and you’ll be surprised with the results!

Once you have selected your grains, you then need veggies – preferably something green, like kale or spinach. Raw, cooked or steamed vegetables will work great too.

Now you need a protein. Think of small amounts of braised or roasted meats, whether left over or freshly cooked. Beans are a great option as well. Adding a soft-cooked egg, preferably one with a runny yolk to coat the other ingredients like an instant sauce, is always a great idea.

Once you have the bowl assembled – grains, vegetables and protein – it’s time to think about garnishes, which add character and depth. Something pickled or pungent keeps things interesting, and something crunchy (sesame seeds or nuts) diversifies the textures.

Finally, a sauce on the side for everyone to mix in to taste. Use ingredients that mesh with the flavors of the bowl. Combine soy sauce, sesame oil, ginger and rice vinegar or lime juice for Asian-inspired combinations. Pesto goes nicely with roasted red peppers, eggplant or anything else vaguely Mediterranean. A simple salsa works great for a Latin inspired bowl. Bottled hot sauce provides spice to the fire-toothed. And a basic vinaigrette will get along with practically anything else.

Another reason for grain bowls’ popularity is that they’re very customizable. Mix and match. Then mix and match again. If you do it right, you will never serve the same bowl twice – not unless you want to, that is.

Last but not least, bowls can be seasonal! In today’s world of mass production and far-flung distribution, the seasons blend together. Fruits and veggies that used to be available just once a year can now be found 365 days a year. However, thanks to our local farmers we can enjoy ingredients at their prime and find them more flavorful and nutritious than their off-season counterparts.

No wonder the bowl has become a favorite way of eating: out of a bowl, fresh ingredients, bold seasonal flavors, and various textures and temperatures. I’m in – time to mix and match!
Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

Kale-Pesto Quinoa Bowl

Ingredients:

2 large eggs

2 cups cooked quinoa

1 avocado ¼ cup homemade pesto

1 roma tomato, chopped

1 cup baby broccolini, lightly sautéed with salt and pepper

1 cup mushrooms, lightly sautéed with salt and pepper

For the pesto:

2 cups fresh basil leaves

1 cup fresh kale leaves

¼ cup parmesan cheese

¼ cup pine nuts + plus a handful for garnishing

1 large garlic clove

3 – 4 tablespoons olive oil

1 teaspoon lemon juice

Salt + pepper to taste

Directions:

Cook the eggs to your liking. I like mine runny so I cook them for exactly 7 minutes in boiling water.

While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth.

Prepare your breakfast bowls: Add 1 cup quinoa, broccolini, mushrooms, tomatoes and half of the avocado thinly sliced and pesto sauce to taste.

When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with pine nuts.

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An Eagle, Fog, Dew…and a Farmer.

As a farmer, the seasons are ingrained into my psyche. Day length, temperature, dew, clouds, every element, every nuance speaks to my soul.

One morning last week the moon was just hovering above the cottonwoods, a light fog was lifting, and the sun was just about to crest above the Cascades when I entered this predawn scene. As I stepped out of the old white farmhouse into a new day, I came into the beauty of the Stillaguamish River Valley—its stillness, quietness, and peacefulness. I was alone with my Creator in His creation, basking in all of it.

Stepping off the front porch and taking a few more steps towards the west, there was that brilliant globe suspended above the tree line. I stopped, mesmerized by its beauty and my smallness in it.

Not more than 100 feet above was a bald eagle circling. The same sun that illuminated the moon caught the bald eagle’s white head glistening as it glided through the fog. Its majestic wingspan and silhouette were shimmering with every turn, around and around, lower and lower, filled with grace and power, effortlessly sifting through the predawn sky.

Just at the tip of the tree line the bald eagle straightened out and sailed through the trees. At that moment I, too, returned to my home at peace, excited for what this day would bring.

An eagle, fog, dew, and the early morning dance of the moon and sun. As a farmer, moments like this speak to my soul. They remind me that I am the steward of this farm. My purpose is to balance growing food for you and for all the other creatures that call this place home. This is my work, this is my passion.

tristan-sign

Tristan Klesick

 

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Too Big To Fail

That was the battle cry of DC when the economy collapsed in ‘08. Yet, the large greedy financial institutions were then rewarded with a bailout, while many Americans lost their investments or jobs or homes. It feels like Congress is adopting a similar attitude towards Monsanto and other proponents of GMO technology.

The House of Representatives has passed the DARK Act in favor of protecting GMO companies from each individual state working on this issue. Why does a $15,000,000,000.00 (yes that is right, a $15 billion company) need legislative help to compete in a free market system? Congress is wrong to enter this fight on behalf of Monsanto and the other GMO companies.

If Congress really wants to clarify the issue, they should require labeling and give citizens the right to know instead of protecting GMO companies. Monsanto and the Grocery Manufacturers Association could then spend their money advertising trying to build their case to the public for why GMO’s are safe.

I am not proposing a label that bludgeons companies that manufacture GMO’s or food manufacturers that use GMO products in their ingredients. I believe that a simple addition of an * to each GMO ingredient on the label with the note “*Genetically Modified” located at the bottom is all that’s needed. That’s it!  Simple, straightforward, honest!

I believe that this is what Congress should be doing, then allow the American people to decide what they want to eat.

The labeling issue has important long term ramifications for our nation’s health and the future of farming. Therefore, our senators should temper the House of Representatives’ appetite to protect GMO companies and not pass their version. Instead, labeling GMO’s should be the law of the land.

Please contact your senators today and let them know that you would like them to not pass the DARK Act. Also, if you agree with my idea for labeling please let them know that as well.

Senator Maria Cantwell

425-303-0114

Senator Patty Murray

425-259-6515

 

Thank you.

 

tristan-sign

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Kale Power

I wish I could tell you that I’ve always liked kale. The healthy-leafy-green vegetable that now seems to be everywhere from smoothie bars to every menu across America.

For the first 30+ years of my life, I didn’t know kale existed. My introduction came about five years ago, when I started to juice, the flavor was “grassy” almost “metallic” like, I just couldn’t take it. I wanted to like it. But it caught me off guard. Kale was not part of my grocery list.

But when you love to eat, and the latest food trend catches up with you, it is almost impossible to avoid this grassy green. So I started to try it in different dishes. I would cook it, use it raw, puree it, and now… I can’t get enough of it.

One of my favorite restaurants in Washington State serves it simply sautéed in olive oil with garlic, golden raisins and pine nuts. That’s it! So simple, it’s impossible not to like it. Now, I feel somehow responsible to defend kale, the misunderstood child of the vegetable family. With its thick, curly leaves, it can easily seem intimidating, as though you’d have to wrestle it into submission before it agrees to be cooked.

Around the United States, everyone is talking about kale. So what’s all the kale hype about? Flavor aside, I love kale for three fundamental reasons: Kale tops the charts of nutrient density, possesses incredible culinary flexibility, and is easy to grow almost anywhere, which means you can enjoy local kale just about anywhere when it’s in season. I recently learned about its power to support brain health, and will be sharing that with you on the Klesick Farms blog.

As explained by doctor Drew Ramsey, author of Happiness Diet, the power of phytonutrients do amazing things. 

Sulforaphane

Sulforaphane is one of the reasons that cruciferous vegetables like kale and broccoli are on everyone’s “superfoods” list. Its antioxidant action helps fight high blood pressure, while its ability to stimulate natural detoxifying enzymes reduces brain inflammation as well as the risk of breast and prostate cancer. These protective effects may also be responsible for the observation that sulforaphane helps improve learning and memory abilities following brain injury. It can kill the bacteria Helicobacter pylori, which is responsible for stomach ulcers and gastric cancer risk.

Alpha-linolenic Acid (ALA)

ALA is an omega-3 fat found mainly in plants. It is an essential fatty acid, meaning your body can’t produce it and you must obtain it through your diet. Plants use this fat to convert sunlight into energy, making it vital to our planet’s energy production. In the brain, ALA is converted to the longer omega-3 fatty acids EPA and DHA, which are particularly important for brain and heart health. Higher intakes of ALA are linked to a lower risk of depression and may decrease anxiety and the effects of stress.

Folates

Plant-based diets are key to brain health, and one reason are folates. At least eight forms of these water-soluble B-complex vitamins exist in food. Folic acid is the synthetic version. Folates, also known as vitamin B9, are needed for a healthy brain and good moods as they keep brain cells healthy, ward off heart disease (drastic risk reductions), and even fight cancer.

So what are your thoughts on Kale? What is your favorite way to enjoy this leafy vegetable?

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

 

Kale, Apple and Parmesan Cheese Salad with Roasted Garlic-Lemon Dressing

 

Ingredients

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 bunch kale, ribs removed, thinly sliced

1 apple

1/4 cup parmesan cheese

Salt and pepper to taste

 

Preparation

Whisk together the lemon juice, olive oil and salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

 

While the kale stands, cut the apples into thin matchsticks. Add the apples and cheese to the kale. Season with salt and pepper and toss well.

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We're Digging!

Last week, Joelle and I and a few kiddos went out for our usual walk on the farm.  We started out at the sunflowers, headed over to winter squash, then grazed on a few raspberries, and checked out the pears, plums, apples and potatoes.  The potato plants looked ready for harvest, so we pulled up a few plants and WOW! We dug reds, yellows, and purples. The yellows, which you are getting this week, were the most ready.

We always like to dig a few potatoes right away. When you dig potatoes early, the skins tend to be “loose” or not “set”.  Our normal strategy is to dig a few rows early in the season and let the remaining potatoes “set” their skins. It takes about six weeks from when we mow the tops of the potatoes to start the process. Mowing the tops stops the growth and sends a signal to the plant to get ready for winter.

I am thoroughly amazed at the earliness of the potato crop this season. The plants didn’t grow as large as I usually expect, but the flavor is outstanding and the quality matches it. If you are new to Klesick’s, these potatoes are like nothing you will ever see in the grocery store. The skins will be loose or flakey because, as mentioned earlier, these are ultra-Klesick Farm fresh.

We like our potatoes cut into small pieces, 1 inch x ½ inch, and oven roasted at 425 °F with a little olive oil and salt. Simply delicious!

Potatoes_Farm

The Nature Conservancy

This weekend the Nature Conservancy is hosting an open house at the Port Susan Bay Preserve. If you have time check it out. The Port Susan Bay Preserve is beautiful and serene, truly a treasure and I am glad that it has been preserved for generations to come. If it works into your schedule come on out and enjoy the Stillaguamish River Valley.

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Progress. One Bite At A Time.

This week we start delivering to the Kenmore, Lake Forest Park and Inglewood communities on Wednesdays. And on Thursday we are going to be delivering to North Seattle or 145th Street North to Snohomish County.

This is very exciting news for us here at Klesick Farms. For the last 17 years we have been growing, sourcing, and delivering only organically grown fruits and vegetables. We haven’t deviated from our mission or our message of helping growers stay on the land and helping our customers eat well.

We are passionate about healing our Nation through farming and believe that the health of our Nation is tied to the health of our food supply and helping more customers eat healthy food is a big part of the solution.

Over the years, what was a dream to be a family farm became a good food community; a community of passionate growers and urban allies, working together to build a better food system for future generations. This is a community of folks who believe that the environment and farming can do more than coexist, the two can thrive together. Folks who see the through ruse of the GMO proponents and believe that world can be fed using organic growing practices AND SHOULD BE!

I love what we do, I love that we have done it every day, with every delivery to every customer for so many years. We believe that by working in unison, Klesick Farms, our growers, and you, we are making a difference locally and beyond.

And as a local good food community we are also a part of a larger difference that is being played out in communities across America and the world.

We are turning the tide of a corporate driven food system one bite at a time.

 

Farmer Tristan

 

tristan-sign

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Klesick now serves Shoreline & Inglewood Communities

We have exciting news! We are expanding our delivery zones to serve Shoreline and Inglewood communities next week!

Let your friends, co-workers, and family know that we are now offering a box of good to the Inglewood/Bothell communities to 116th St. on Wednesdays and to the North Seattle/Shoreline communities down to NE 145th St. (Hwy 523) on Thursdays.

As I mentioned in last week’s newsletter, due to the disappointing vote from The Snohomish County Council a few weeks ago, concerning farmland preservation, I am now working on a different strategy. If the county won’t help us preserve farmland, we will have to do it ourselves – one intentional bite at a time. The strategy is simple: deliver more fruits and vegetables from local farms to local eaters.

Throughout this last year we have been preparing to expand our delivery service and areas in order to build strong bonds between local farmers and local customers.

In October we moved into a new packing facility in Stanwood, nearer to our farm and to other farms that we work closely with in the region. At that time we added more infrastructure to better serve local farmers and you, our customers. We added additional cooler space and freezer space as well as expanding our packing capacity.

Last month we expanded our delivery days from 4 days to 5 days.

Last week we updated our shopping cart to be more mobile-friendly than ever. Ordering organic, local, and GMO-free produce just got easier.

This brings you a fun referral opportunity: For every person you refer from anywhere, you will receive a free bar of Theo Chocolate and your name will be entered for a chance to win a free two-night stay at the beautiful La Conner Channel Lodge.

Farmer Tristan

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Our New-and-Improved Shopping Site!

As of today, the online shopping experience at Klesick Farms just got a whole lot better! Try it out here! The first thing you will notice is that all of our pages now look like they belong to the same good food site, but there also have been a couple of other useful changes. Here’s a quick overview of what our site update means for you.

  1. Mobile-Friendly

Ordering your box of good or adding on that bag of apples while you’re on your phone just got easier. Shopping for your produce now works equally well on your smartphone, tablet or desktop.

  1. Simplified Checkout

With everything on one page while checking out your order, you can easily see all that is required to submit your order.

  1. Improved Order Management

On the view/edit orders page, all of your items on order are grouped by delivery date so you can easily see what is coming each week and change your delivery date if needed.

If you experience any problems with our site, please let us know!