The Klesick Family Farm Blog

Acid and Alkaline Balance Diet

Mon, 19 Apr 2010 08:29:00 -0700

S pring is here, the weather is warmer and probably the most asked question I get is, “How can I lose weight?” or “Which diet works?” When thinking about losing weight, it’s not always the decreased number on the scale that we are looking for. It is the way it makes us feel: the increased energy, the lithe movements, how our clothes fit and our skin feels. It is not simply the weight but the health too! With so many diets in the media now, how do you know which is the best choice for you?

Well, “diets” never work because they eventually end and we go back to eating the same bad food choice s. When considering weight, health and all those good feelings, a “lifestyle change” is most important. These choices can really vary too, so in my next few articles I will walk you through some interesting diet choices that you may have never thought of.

Acid and Alkaline Balance Diet. The goal of this diet is to help your body maintain a healthy pH level for all organs and systems to function optimally. This is an interesting theory that I have struggled to understand for years. Many Acid/Alkaline advocates believe that this diet will cure all kinds of diseases. I’m a little more skeptical on that part. We are too complex of a system for it to be that simple. It is imperative, however, that our body maintain its pH; otherwise, cells die…we die. So how could a diet help when our body has so many checks and balances to stabilize pH on its own? Well, some of those checks and balances are dependent on minerals. Where do we get minerals? Our bones, muscles, teeth or our food. If our food isn’t balanced then our body steals what it needs from other areas (bones, muscles and teeth) to correct the imbalance in the blood. So you can see, our health can really decline if our body has to work hard to compensate for our poor food choices.

All foods have acid and alkaline forming properties. Again, it is the balance within that food or meal that matters. Foods that cause an overly acidic condition are foods high in animal fats, animal proteins, sugar and refined grains like white flour products and white rice. Artificial chemicals, flavorings and additives can also create an acidic condition. Foods that increase an alkaline condition are fruits, vegetables and organic whole or sprouted grains. This can be confused with healthy foods that are acidic themselves. Citrus, kiwi and bell peppers contain acids and can be irritating to an ulcer but they create an alkaline condition when absorbed by the body because of other beneficial nutrients. Coffee, alcohol and sugar…well, they are acidic to an ulcer and your body.

Generally, alkaline-forming foods should make up at least 75% of our diet to maintain optimal health. There are many lists available in books and on the internet if you are interested in a further look. My thoughts: alkaline foods are healthy choices, high in nutrients and low in calories, and are non-inflammatory foods. It may be worth a try.

Stay tuned for the next article on the Raw Foods Diet.

by Rebecca Dirks, N.D.

Associate Physician, NW Center for Optimal Health

Marysville, 360-651-9355

Producer & Co-Host, Healthy Living, KSER FM 90.7

Pasta with Garlic Greens

Thu, 15 Apr 2010 00:00:00 -0700

from www.thefoodsection.com
Serves 3

Ingredients
1 pound fresh pasta, (preferably brown rice pasta)
2 tablespoons butter
4-5 stalks garlic greens, finely sliced
Salt (to taste)
Black pepper, freshly ground (to taste)
Parmigiano reggiano cheese, grated (to taste)

Directions
Boil water for the pasta.
Melt butter in a sauté pan, being careful not to let it brown, and add the green garlic.
Sauté on medium to medium-low heat until the green garlic has softened (but don’t let it brown). Remove from heat.
Cook the pasta.
When the pasta is cooked, drain it (reserve cooking liquid), and set pasta aside.
Return the sauté pan to the range, set to medium to medium-high. When the butter starts to bubble, add about 1/4 cup of the water the pasta cooked in and whisk until the butter and water forms an emulsion. Keep whisking while the butter/water reduces slightly (around a minute).
Add pasta to the pan and toss, adding more water if too dry, and seasoning with salt and pepper to taste.
Plate and serve the pasta with grated parmigiano reggiano on top.

Know Your Farmer

Mon, 12 Apr 2010 09:39:00 -0700

As a farmer, I need to be a full-time lobbyist for common sense. The USDA and folks in Washington D.C. can create a lot of extra work for us small farmers! One seemingly little law or rule change can seriously impact our lives, farms, and future. Currently, there is one such proposed bill going through the US Senate and also a rule change being considered for beef cattle and grazing with the USDA.

I’ll admit that I barely have enough time to run the farm, let alone the country! I rely upon a few key groups to highlight the big concerns that require a little more attention. I pay attention to the Cornucopia Institute and American Farmland Trust as my primary sources of information when it comes to healthy food and farmland preservation.

While I am busy raising food, the folks in Washington D.C. are busy making life a little more interesting. Currently, there is a food safety bill going through the US Senate that will do nothing, in my opinion, to improve food safety, but it will certainly be easier for the large food processors and large farms to comply with. Why do most laws seem to benefit the large multinational corporations?

The same goes for the USDA. Currently, the USDA is considering allowing certified organic beef cows an exemption that allows them to be raised for up to 120 days in a feedlot. This is a rule that is purely being considered to make it easier for feedlot owners to be able to label their animals as certified organic. As a farmer who is concerned for the animal’s welfare and the environment, the feedlot is the last place I would send my animals! (Granted, there are seasons when animals need to be confined, like during heavy rain storms and the wetter months, to protect the grass and grazing pastures during their vulnerable stage.) But this loophole is not designed to protect the environment, it is so the feedlot owners can “finish” the beef before harvesting them in a conventional way and still get the benefit of using the organic label.

I am firmly committed to the “Know your Farmer, Know your Doctor, Know your Mechanic” concept. The more people with whom we have relationships, the more tangible and authentic the service and/or products will be! This country is too big to expect Washington D.C. to manage or micromanage everything. Somehow, some way, we the citizens need to have more input, and it needs to be at the local level.

I have posted these two e-mail alerts I received from the Cornucopia Institute on our Box of Good blog. As a farmer I can respond, but to really affect change, I need voters to “chime” in and support local, sustainable farming! These laws and rule changes affect me as a farmer and my livelihood, but they also affect your health and, potentially, your access to healthy food.

Tristan

Action Alert: National Organic Program's New Organic Standards Exempt Beef Cattle from Pasture

Mon, 12 Apr 2010 00:00:00 -0700

Action Alert:

National Organic Program’s New Organic Standards Exempt Beef Cattle from Pasture

Support New Alternative Three-Tiered Label System

Comments due April 19th, 2010

Should organic ruminants such as a dairy cows and beef cattle — which have evolved to eat grass — be permitted to be kept in feedlots or should they be required by USDA organic regulations to obtain at least a portion of their feed directly from pasture?

According to the USDA’s new organic pasture rule, released in February 2010, pasture grazing is required in organic dairy production, but organic beef cattle may be exempt from obtaining any of their feed from pasture during the last four months of their lives.

The New Pasture Rule’s Exemption for Beef Cattle

The rule states that organic producers must “maintain all ruminant animals on pasture,” but, in an apparent contradiction, may simultaneously also utilize “dry lots, yards or feedlots” for grain finishing of slaughter stock, such as beef cattle, during the last 120 days or one-fifth of the animal’s life, whichever is shorter. During these 120 days, these organic animals are exempt from the requirement to obtain at least 30% dry matter intake (DMI) from pasture.

The USDA is seeking comments as to whether or not the current language should be strengthened or weakened. The final determination on this language will more clearly define how organic beef is produced.

A comprehensive analysis of this issue can be found at: http://www.cornucopia.org/2010/04/position-paper-organic-feedlotgrass-based-beef/

Current Practices in the Organic Beef Industry

To gain a deeper understanding of current practices in the organic beef industry, Cornucopia surveyed organic beef producers from across the nation. Results of the survey revealed that 80% of organic beef producers graze their beef cattle on pasture until slaughter, never confining them to a feedlot. In fact, 60% of organic beef producers never feed any grain to their cattle (100% grass-fed), while 20% maintain their cattle on pasture but provide small amounts of grain. The new rule’s exemption for ruminant slaughter stock from obtaining feed from pasture is therefore not needed by the vast majority of organic beef producers.

Yet, the remaining one-fifth of the nation’s organic beef producers are currently using feedlots for finishing, The Cornucopia Institute understands that there is support from some stakeholders for an exemption from obtaining 30% DMI from pasture for ruminant slaughter stock. These farmers, ranchers and feedlot operators currently likely produce a majority of the nation’s organic meat supply.

Cornucopia’s Proposal for Three-Tiered Labeling System

Given the well-documented benefits of pasture grazing, for environmental protection, animal welfare, food safety and consumer health, Cornucopia proposes a three-tiered labeling system for organic meat from ruminants.

Under the proposed system, three labels would be used for organic meat from ruminants:

1. “Organic – Grain Finished” – For meat from animals that needed the exemption from pasture during the last 120 days (might include finishing in feedlots).

2. “Organic – Pasture/Grain Finished” – For meat from animals that were maintained on pasture until slaughter, obtained at least 30% of their feed intake from pasture during the grazing season but received small amounts of grain supplementation at some point.

3. “Organic – 100% Grass Fed” – For meat from animals that were 100% grass-fed, never receiving any grain in their diet.

Rationale for Three-Tiered Labeling System

Since organic farmers are making arguments on behalf of the three production systems (all currently in use), it would be beneficial for organic producers and consumers to be able to easily differentiate them in the marketplace, with a clear label for each one.

Consumers are increasingly interested in grass-fed meats, and some might be surprised to find out that “organic” and “grass-fed” are not synonymous. The environmental advantages of grass-based livestock agriculture, its nutritional superiority as well as animal welfare benefits, are reported not only in scientific articles, but are also covered extensively in the popular media, ranging from Mother Earth News to Time Magazine, Forbes and the Oprah Winfrey Show.

On the other hand, promoters of organic grain-fed beef strongly believe that consumer preference and the marketplace dictate their production practices. American consumers are accustomed to the texture and flavor of meat from corn-fed feedlot cattle, and the USDA’s grading system for meat rewards high levels of intramuscular fat in beef—which is more easily achieved through finishing cattle on grain instead of grass.

A three-tiered labeling system will allow the marketplace to determine the viability of each production system, as well as creating economic opportunity for farmers who want to raise organic beef matching the demands and desires of organic consumers.

There are arguments in favor of each production system, which are outlined in greater detail in The Cornucopia Institute’s full-length position paper, available at:

http://www.cornucopia.org/2010/04/position-paper-organic-feedlotgrass-based-beef/

Send Your Comments to the USDA

While the exemption, allowing organic beef producers to use feedlots for grain finishing, has been published in the final rule, the NOP is accepting comments until April 19th from organic beef and other ruminant producers and the general public.

We urge both organic producers and consumers to share their thoughts with the USDA before the April 19th deadline, including expressing their support for a three-tiered labeling system.

Send your comments to the USDA before the April 19th deadline.

INSTRUCTIONS FOR SENDING COMMENTS

To send comments electronically:

1. Visit www.regulations.gov.
2. Select “Submit a comment”
3. Enter “AMS-TM-06-0198” in the search bar
4. Click “Submit a Comment” (to the right of the first search result)

To send comments by USPS mail:

Address mailed comments to:

Toni Strother, Agricultural Marketing Specialist
National Organic Program, USDA–AMS–TMP–NOP
Room 2646–So., Ag Stop 0268
1400 Independence Ave., SW
Washington, DC 20250–0268

Clearly identify your comment with the docket number: AMS–TM–06–0198; TM–05–14FR.

MORE: USDA’S request for comments:

The USDA asks that comments “clearly indicate whether you support §205.239(d) as published in this final rule, in full or in part, and the reason(s) for your position. Please include only relevant information and data to support your position.”

The new rule’s exemption, §205.239(d), reads as follows:

(d) Ruminant slaughter stock, typically grain finished, shall be maintained on pasture for each day that the finishing period corresponds with the grazing season for the geographical location: Except, That, yards, feeding pads, or feedlots may be used to provide finish feeding rations. During the finishing period, ruminant slaughter stock shall be exempt from the minimum 30 percent DMI requirement from grazing. Yards, feeding pads, or feedlots used to provide finish feeding rations shall be large enough to allow all ruminant slaughter stock occupying the yard, feeding pad, or feed lot to feed simultaneously without crowding and without competition for food. The finishing period shall not exceed one fifth (1/5) of the animal’s total life or 120 days, whichever is shorter.

USDA definitions added in new rule:

Dry lot: A fenced area that may be covered with concrete, but that has little or no vegetative cover.
Feedlot: A dry lot for the controlled feeding of livestock.
Graze: (1) The consumption of standing or residual forage by livestock. (2) To put livestock to feed on standing or residual forage.
Yard: An area for feeding, exercising, and outdoor access for livestock during the non-grazing season and a high traffic area where animals may receive supplemental feeding during the grazing season.

USDA existing definitions of interest:

Pasture: Land used for livestock grazing that is managed to provide feed value and maintain or improve soil, water, and vegetative resources.

The full action alert on the organic beef cattle exemption can be viewed at: http://www.cornucopia.org/2010/04/national-organic-program%E2%80%99s-new-organic-standards-exempt-beef-cattle-from-pasture/

The Cornucopia Institute P.O. Box 126 Cornucopia, WI 54827 www.cornucopia.org

Action Alert: Rescue Local/Organic Farming in the Food Safety Bill!

Fri, 09 Apr 2010 16:37:03 -0700

Action Alert:

Rescue Local/Organic Farming in the Food Safety Bill!

Urgent—Call your Senator Today

Next week, as early as Tuesday, April 13, the U.S. Senate is expected to vote on a sweeping overhaul of federal food safety law – S. 510. The House food safety bill passed last year (HR 2749) included several measures that threaten small-scale organic producers, including a registration fee of $500 and blanket application of complicated monitoring and traceability standards — regardless of one’s farm size.

There’s no doubt that industrial agriculture needs better oversight. But, family-scale local and organic farms are probably the safest in the nation — they are part of the solution, not part of the problem — and need to be protected!

Now is your chance, as a supporter of sustainable family farming, to help fix these problems! Senator Tester (D-MT), a certified organic farmer himself, is proposing an amendment to S. 510 that would exempt small-scale farmers and food processors from the most burdensome regulations.

We need your help TODAY, please call your U.S. Senators in support of these proposals.

The vast majority of recent food safety scandals in the U.S. — E. coli on fresh spinach, melamine in dairy products, Salmonella in peanut butter — were all linked to industrial agribusiness practices, and these large-scale operations clearly warrant more federal food safety oversight and strict enforcement action. What is NOT needed is a “one-size-fits-all” approach that poses unfair costs and onerous reporting on local and organic farmers.

Safer, healthier food options provided by local, organic, and sustainable farmers should not be punished for their responsible work with expensive and complicated new rules. These rules may make industrialized food production safer, but offer no real food safety gains to consumers of local and organic foods. Small-scale operations are already subject to adequate regulation by local and state agencies. Smaller farm size inherently poses less risk (they are almost always owner-operated), and direct marketing also offers consumers better quality food with more transparency and accountability — and easy traceability.

Taking Action is Easy:

Call your Senators today, and tell them that you support Senator Tester’s amendment to S. 510.

To reach your state’s Senators,

1. Search his/her phone number online: http://www.senate.gov/general/contact_information/senators_cfm.cfm

2. Or call the Capitol Switchboard at (202) 224-3121.

Sample Talking Points:

Specific talking points you can share with your Senators from Tester’s proposed amendment to S. 510 include:

1) With respect to the hazard analysis and risk-based preventive controls, add the following new section to Section 103:

(l) EXEMPTION FOR CERTAIN FACILITIES – This section shall not apply to a facility for a year if the average annual adjusted gross income of such facility for the previous three-year period was less than $500,000.

2) With respect to traceability, add the following new section to Section 204:

(f) EXEMPTION FOR CERTAIN FACILITIES – The traceback and recordkeeping requirements under this section shall not apply to a facility for a year if the adjusted gross income of such facility for the previous year was less than $500,000.

With respect to the produce standards, add the following new section to Section 105:

(g) EXCEPTION FOR DIRECT MARKET FARMS – This section shall not apply to farms whose annual value of sales of food products directly to consumers, hotels, restaurants, or institutions exceeds the annual value of sales of food products to all other buyers.

Thanks for your support of organic, local and sustainable farmers!

The full action alert can be viewed at: http://www.cornucopia.org/2010/04/action-alert-rescue-localorganic-farming-in-the-food-safety-bill/#more-2770

The Cornucopia Institute P.O. Box 126 Cornucopia, WI 54827 www.cornucopia.org

Spring!

Mon, 05 Apr 2010 15:08:14 -0700

This time of year is filled with such eagerness and new beginnings. The cold, gray winter is fading fast and we welcome the sunny, cool days of spring. With each coming season new joy and excitement emerges.

For me, spring is marked with the planting of seeds. Our windowsills are lined with little pots studded with seeds of carrots, ground cherries, tomatoes, and spring onions. In our “petite” garden patch we’ve already planted sugar snap peas and arugula. Each day, with anticipation, my sons and I check the status of our seedlings and dream of hot sunny summer days playing outside and eating the sweet-as-candy peas from the vine.

My next step in welcoming spring is rhubarb. Its bright red stalks roasted in the oven with a touch of sugar and orange zest make the most decadent compote that tops anything from ice cream to oatmeal. My mouth puckers at its tart bright flavor and I smile at this memorable taste that, to me, screams spring.

The recipe I have for you this week highlights what this season has to offer. A variety of citron green vegetables are stirred into fresh eggs then topped with cheese and broiled until golden brown. A frittata is the perfect weekday dinner. Served with a simple green salad, this dish is a welcoming light meal after a long winter of heavy and hearty foods. “Frittata” is basically just a fancy way of saying omelette (those Italians always know how to fancy things up a bit). A frittata, however, is usually a bit lighter, as the eggs are whipped more than a traditional omelette. The resulting texture is lighter and more fluffy. Nearly any vegetable can be substituted and diced ham, bacon, or turkey can easily be added. I’m sure you too will add the frittata to your weekly meal plan.

What a joy to live in this beautiful green area that produces an abundance of fresh produce. From the slender, sweet stalks of asparagus to the pungent and peppery garlic greens – I welcome it all with open arms and an open mouth.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. You can read more of her writings at www.notwithoutsalt.com

Produce Spotlight: Asparagus

Mon, 05 Apr 2010 08:47:00 -0700

Photo of the asparagus from http://marvelousgirl.files.wordpress.com

This naturally sweet stalk makes a brief appearance in the Spring. The growing season is about 6-7 weeks in the Spring and early Summer. Once planted it takes three years before you can harvest the first crops. This allows the plant to develop a strong root system. After that point a healthy Asparagus plant should produce for about 15 years.

The temperature determines how often Asparagus can be picked. Early in the season when the temperature is still cool it could be 4-5 days between pickings. Later, when the temperature has warmed a bit, they can be picked every 24 hours.

Asparagus is loaded with a naturally sweet flavor that is enhanced with a quick roasting in a hot oven or on a grill. Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

My favorite way to eat Asparagus is either grilled or shaved thin and raw with a simple Vinaigrette.

by Ashley Rodriquez
Chef, food blogger, and full-time mom.
You can read more of her writings at www.notwithoutsalt.com

Asparagus & Leek Frittata

Mon, 05 Apr 2010 08:13:00 -0700

adapted from Bon Appetit

Ingredients

2 tablespoons (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1/2 cup garlic greens, chopped

8 large eggs

1 cup diced Fontina or cheddar cheese, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sautÃ© 4 minutes. Add asparagus and sprinkle lightly with salt, and sautÃ© until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

by Ashley Rodriquez
Chef, food blogger, and full-time mom.
You can read more of her writings at www.notwithoutsalt.com

You Gotta Start Early!

Mon, 29 Mar 2010 09:29:00 -0700

Stephen, the now big brother to our little Joanna Prayse, is my farm helper. (Now, I really think he is helping mom by helping me, but nonetheless, I enjoy spending time with him!) Stephen, like most of my children, and probably like many of your children, loves to work with his daddy.

The other day, when I was doing the initial pruning on the Honeycrisp and Chehalis apple trees, Stephen was working alongside me. When pruning trees, the first thing I do is decide what branches are going to stay and then I start cutting. I always make up my mind before I start pruning. I want to prune the branches so that light will be able to get into the tree canopy to help the fruit ripen. I also want to consider places for my ladder to get close to the tree. Even though I won’t need a ladder for a few more years, I need to leave an opening for them now while the tree is still establishing fruit bearing branches. So, you see, a little training now will be helpful later…which is why Stephen is my helper. Training trees and children will not happen unless I am hands on.

As I was pruning, Stephen was asking, “When is it my turn?” I was able to find branches that he could prune for me on most trees. I try and let him actually prune the tree, involving him in valuable work, not busy work. We were finishing up the Honeycrisp apples when I snapped this picture of Stephen pruning the tree. We had picked out a good branch to prune. I stepped back to capture the moment as he cut the branch, and just as I was finished taking the picture, I realized that Stephen had cut a branch that I wanted to keeeeeep!!! All is not lost. The tree will grow another branch and, most importantly, it was a very good cut.

Tristan

Black Bean Tostados

Mon, 29 Mar 2010 00:00:00 -0700

from: www.fresh365online.com/winter

Serves 4

This dish is a favorite. You will enjoy the combination of the beans, fresh avocado, sun-dried tomatoes, and cumin. The endive and the lightly-salted tortillas provide a satisfying crunch. And its effortless to prepare.

Ingredients

4 nine-inch tortillas
3/4 t cumin
2 T white wine vinegar
3 T olive oil (or oil from sun-dried tomatoes)
1 19-oz can organic black beans, drained and rinsed
1/4 c sun-dried tomatoes, chopped
1 avocado, peeled, pitted and cubed
2 scallions, or yellow onions chopped
1 c cabbage, shredded (or rainbow slaw)
2 c lettuce

Directions

Spray both sides of tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned. In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions or onions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place lettuce on tortillas and top with bean mixture.

Shhh… Quiet please. The symphony is about to begin!

Tue, 23 Mar 2010 07:59:00 -0700

We have been tuning our stringed instruments, the brass and woodwinds are warming up, and the percussionists are readying themselves! Now, the lights dim and all is quiet. In moments, the orchestra will erupt into an awe-inspiring symphonic masterpiece.

Don’t you just love a good piece of music? I do. At this moment, I have the William Tell Overture running through my mind. Its signature piece is only a small part of the entire overture and several instruments need to work together to make it all one beautiful piece of music. Gioachino Rossini quietly introduces this wonderful score to us, much like winter yielding to spring.

February and March are much like the precursory to the overture. We, in tune with nature, are warming up in preparation for a beautiful and harmonious blend of music. We are starting to work our fields, read the weather and the soil, and hit a few of the notes where the weather, the soil and tractors work together to prepare those first few seed beds.

Just as the music moves from a contented score to the race-like pace, so do we as farmers! As the calendar marches towards summer and the weather warms, we begin to plant more and more crops. At some point, almost majestically, midway through the summer our work switches to both planting and harvesting.

Then, just as Rossini begins to end his overture with an exhilarating crescendo, our farm ushers in fall with its own crescendo – an abundant harvest! All season we have been building towards the crescendo and then our farm and its farmers enter into a winter rest to contemplate and reflect on the season past and rejuvenate for the next season. Oh, I love farming!

Writing this newsletter fills me with emotion. I have so many memories of our farm: different harvests, working alongside my children and my horses. My mind wanders to our fall festival, where you and your children have come and harvested potatoes, experienced 100 years of history, or played in our organic soil. Just like Rossini’s William Tell Overture, the musical score, with all the instruments, the musicians, and the lighting crew – all are playing a beautiful and important part to make it what it is.

Just like farms and cities, forever wedded together, not so much different than a beautiful piece of music.

I am glad to be in the symphony alongside of you,

Tristan

P.S. – KFF caught on video! One of our happy customers in Everett featured our home delivery of “A Box of Good” in a CNN iReport story entitled, “Healthy Eating in Everett, Washington: Report by a Former Fast Food Junkie.” Watch it at: http://www.ireport.com/docs/DOC-420779

Apple and Rhubarb Crisp

Mon, 22 Mar 2010 00:00:00 -0700

(makes one pie plate worth)

Adapted From: www.dailyunadventuresincooking.com/2010/02/apple-and-rhubarb-crisp-recipe.html

Too often apple pies and crisps can be sickly sweet because of the natural sugar in the apples compounded with a heavy helping of extra sugar. This recipe only uses extra sweetening in the topping. Rhubarb has such a nice tart flavor that it is perfect to make this crisp not only more interesting in texture, but also in taste. The orange is used to keep the apples from browning but also to add flavor. Make sure you wash your orange thoroughly and use organic when using citrus zest.

Ingredients

1 orange, zested and juiced
4 large apples, peeled, and diced small (about 6 cups)
2 pears, peeled, and diced small
3 cups diced\sliced rhubarb
4 tablespoons flour
2 teaspoons cinnamon
1 cup of flour
1 cup of oatmeal
1/2 cup brown sugar or Sucanat
1/8 teaspoon ground ginger
Scant grating of nutmeg.
1/2 teaspoon salt
½-3/4 cup cold butter

Directions

Preheat oven to 400F. Combine in a bowl the apples, pears, rhubarb and orange zest and orange juice. Sprinkle flour and cinnamon on top and combine evenly. Pour into your baking dish.

In a bowl combine flour, oatmeal, sugar and salt. Dice butter into small cubes and toss with dry mixture. Using your fingers, mix butter in evenly so if you grab a handful of the dry mix it sticks together somewhat. You shouldn’t have big chunks left. Evenly distribute this over the fruit and press gently.

Bake for 30-40 minutes or until nice and brown on top and bubbling at the edges. Cool for a few minutes before serving.

Of Springtime, Boys...and Tractors!

Mon, 15 Mar 2010 09:31:00 -0700

I can remember one year, when we had a great February and March, but then April was horrible and May wasn’t much better. That year I didn’t act on the early weather, and was waiting for the normal spring start in April. What a mistake! This year we have tentatively opened up about 3 acres of ground. We haven’t planted anything, but we have cultivated the ground, which facilitates drainage. As soon as we get that two or three day window of dry weather we will be preparing the seed beds for peas, spinach and beets. I can hardly wait!

I love this time of year with all of its unpredictability, unusual weather and timing issues. I am constantly in touch with my second son Aaron (15 y/o), assessing the farm season and the next steps. He is my tractor guy, Mr. Fix-it and all around great farm hand. If I am at the office or at a meeting I will check in with him and consult about working a field or the condition of a recent planting. I love driving a tractor, but both Aaron and my #3 son, Andrew (12 y/o), are better tractor drivers than I am! If we as a farm are going to stay on schedule for plantings or harvesting I am going to need those boys to make it happen. And make it happen they do!

Aaron, just for fun, got two free riding lawn mowers (not working of course) last fall and now has got them running. The catch is, he created one articulating tractor from the two! Now most of you reading this e-mail are probably of the female persuasion, and so may not care a whole lot about tractors and mowers, but I encourage you to let your boys, both young and old, have a peek at what some old iron can become! Aaron’s homemade, reconfigured, utility tractor can be found at www.4×4tractor.blogspot.com. This is still a work in progress, but I have plans for this mighty little machine on the farm!

Who knows…Aaron might be the next Wright brother, or Henry Ford, or John Deere! All I know is that he is using his imagination to build and create something useful. As a homeschooling dad, that is worth everything to me!

Farming with the next generation,

Tristan

Grilled Romaine Hearts with Rustic Olive Dressing

Thu, 11 Mar 2010 10:41:00 -0800

from www.seriouseats.com
Serves 4

Romaine lettuce is being restyled. The workhorse of the Caesar salad bowl is breaking out of its cliché use and being exploited by chefs for soups, side dishes, wraps and stuffing. The heat adds a whole other dimension to the lettuce, releasing their sweetness with just a hint of smokiness. Stir-fried romaine lettuce, with garlic, is honestly quite fantastic! Don’t be so surprised, grilled lettuce is really good. I love how charred they get, a little burnt on the edges, warm but still crunchy in the middle. The trick is to brush it well with oil and cook for a very short time. It’s delicious and unexpected.

Ingredients

1/2 cup pitted black olives, not too salty
2 cloves garlic, roughly chopped
Zest and juice of 1 lemon
1/4 cup olive oil + more for brushing
4 pieces rustic bread
4 romaine lettuce hearts, halved lengthwise
1 small cucumber, thinly sliced
1 ripe tomato, sliced
A few thin slices of red onion or shallot
A few shavings of parmigiano-reggiano cheese
Fresh ground black pepper

Directions

For the olives, you want a variety that is fleshy, easy to pit, and not overpoweringly salty. Alphonsos are a nice choice. Whatever you do, don’t use the tasteless canned “Ripe California” olives. If you only have the very salty kind, pit and soak them for ten minutes in hot water, then squeeze them out.

In a mini-food processor, thoroughly puree the olives and garlic. Add the lemon zest and juice and process for 20 seconds. Add the 1/4 cup of olive oil, 2 teaspoons at a time, processing for 15 seconds after each addition to emulsify. Let rest and then taste and adjust acid and salt before serving. You want it at room temperature for serving.

Heat a grill pan over a medium-high flame. Brush the bread with olive oil and toast on each side until nicely browned and marked by the grill. Push down a little to get nice marks.

Brush the cut side of the romaine and grill for about 30 seconds, pushing down gently.

To serve, put each piece of bread on a plate. Top with two romaine halves, some of the cucumber, tomato, red onion, and the parmigiano. Drizzle on the dressing and finish with a grind of black pepper.

Swiss Chard & Carmelized Onion Tacos

Wed, 10 Mar 2010 11:03:00 -0800

from www.notwithoutsalt.com (Mexican Everyday, by Rick Bayless)

Ingredients

12 oz. bunch of Swiss chard, thick lower stems removed (10 oz. cleaned spinach can be used instead)
1 1/2 tablespoons oil, lard or bacon drippings
1 large onion, thinly sliced
1 cup mushrooms, sliced
3 garlic cloves, finely chopped
1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
1/2 cup chicken or vegetable broth (water works too)
Salt
12 warm corn tortillas
1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
Smoky Chipotle Salsa for serving (recipe below)

Directions

Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes. Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it. Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

Serves 4

Soil

Mon, 08 Mar 2010 08:26:00 -0800

I overheard my daughter Maddy (8) correcting her younger sister Maleah (5) last week. Maleah was using the word “dirt” as they were playing with BRIO train tracks, a Lincoln log house and a few little people. Maddy, in the casual course of conversation, responded to the word “dirt” by saying that it is actually “soil.” Maleah agreed and they went on playing.

As their farming father, I was particularly happy to hear my 8 year old refer to “dirt” as “soil.” For me, my soil is everything. It determines what kind of farmer I am and what crops I can grow. Yes, I am a farmer that raises vegetables, nuts, fruit, cattle and hay, but for the most part those are the crops that my soil allows me to raise. Essentially, I am a soil farmer. Soil is a gift from God. It holds all the essential minerals that plants need to grow. With the addition of some water and sunshine, I have the perfect environment to farm. Yeah!!!

So when Maddy uses the term “soil” instead of “dirt” I pay attention because she is showing respect to the building blocks of life.

Dave Hedlin of Hedlin Farms has said more than once, “Dirt is what you sweep off the kitchen floor and soil is what you grow food in.” Amen!

~ ~ ~

Have you noticed that we are now on Facebook, Twitter and Flickr?! We are taking advantage of these new forms of media to keep in touch with you, let you know about special promotions and clue you in on what’s happening on the farm. We’re uploading scenery photos from the farm every month. Join us and watch the seasons change! I have posted a picture of my little ones playing with their BRIO train tracks and Lincoln logs. Go and check it out and feel free to share with us a picture of your kiddos having fun.

Facebook.com/KlesickFamilyFarm

Twitter.com/boxofgood

Flickr.com/photos/klesickfamilyfarm

Pot Roast with Roasted Vegetables

Tue, 02 Mar 2010 06:39:00 -0800

by Ashley Rodriquez

For pot roast
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
1 cup dry sherry (you may also use red or white wine or even stock)
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, unpeeled
1 bay leaf
About 8 cups (2 quarts) chicken stock or low-sodium chicken broth

For roasted vegetables and caramelized onions
3 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
4-5 medium parsnips, peeled, halved lengthwise, then halved horizontally
1 1/2 lbs fingerling potatoes, halved
1 yellow onion, medium diced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare pot roast
Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry, wine or stock and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.

In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.

While beef is roasting, prepare roasted vegetables
During final hour of roasting, in large bowl, toss carrots, parsnips, potatoes and onion with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.

Finish dish
When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Pour half of juices into bowl with roasted vegetables; toss to combine. Pour other half of juices into gravy dish. Arrange vegetables around beef on serving platter and serve immediately, with extra juices on side.

What a Great Spring!

Mon, 22 Feb 2010 07:56:00 -0800

We are tentatively firing up the tractors and getting ready for spring. I have called the lime spreader and hopefully he will be ready to lime our fields this week. In farming, timing can be critical and for the Klesick Family Farm, with all of our diversity, we need to lime as early as possible. This year, based on soil samples and crop observations from last year, we will need about a ton of lime per acre to raise our calcium levels up. The reason I want to apply lime now is because we raise grass for hay and grass for our beef cows and we raise vegetables and fruit. With all of these different cropping needs, early spring applications allow us the greatest flexibility.

Calcium has been called the “trucker” of nutrients – you could even call it the “life of the party.” Plants really love adequate calcium and many nutrients attach themselves to it and follow it up into the plant from the soil. I wish farming was as simple as adding calcium, but then there are magnesium ratios and manganese ratios and nitrogen needs as well as trace micro nutrients like boron and zinc, which are some of the minerals needed to grow the plants. I also have to keep track of the soil bacteria and make sure they are happy because they feed the plants the minerals that I am applying to my fields.

As a rule, I try and keep my soil profile full of minerals for this simple reason: if the minerals are not present in the soil, the minerals will not be in my crops and, sadly, not in your food. America has too many empty calories on its plate already and my customers are not going to be getting any empty calorie food from me.

Whatever happened to the good old days of adding manure and barnyard wastes to your fields, working it in and growing food? I think what has happened is technology. We now can add just the right amount of this nutrient or that nutrient because through soil sampling we now know what we are missing in our soil. I am happy that the technology exists, but for some reason I still hasten back to Grandpa’s gardens and he never soil sampled. He just cleaned out the chicken house and loafing sheds and worked it into the garden and, voila, green beans and green peas coming out his ears. I know, because I remember sitting on the back porch snapping beans and shelling peas.

I suppose I have blended both worlds—Grandpa’s and mine. I use a draft horse for some of the work and I compost lots of materials which I add to our fields in liberal amounts. I raise beef cows and and so did he. He raised vegetables and fruit for his family and I raise them for my family and your family.

I guess you might say that my farm has a lot of my Grandpa in it. And I wouldn’t have it any other way.

Tristan

Stir-fried Burdock and Carrots with Sesame and Soy

Mon, 22 Feb 2010 07:56:00 -0800

Ingredients

2 cups prepared burdock
2 cups prepared carrots
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 tablespoons sesame seeds
1 tablespoon soy sauce
2 teaspoons dashi (Japanese stock) (optional)
1 tablespoon water, as needed

Directions

1. Prepare the burdock and carrots in the same way, by washing and scraping the outer skin (they don’t have to be peeled). Then cut into matchstick-sized pieces. As you’re cutting the burdock, throw the pieces into a bowl of cold water to prevent them from turning brown in the air.

2. In a large skillet or wok, heat the vegetable oil and sesame oil. When it’s hot, sprinkle in the sesame seeds and cook, stirring it for about a minute.

3. Drain the burdock and add it and the carrots to the pan. Cook and stir over medium high heat for about five to seven minutes.

4. Add soy sauce and continue stir-frying. If you wish, add the dashi (available in Japanese and other Asian markets) and water and continue stir-frying until liquid has evaporated. The total cooking time for this burdock recipe is about ten minutes. The burdock will change color from milky white to shiny gray/brown. This burdock recipe will give you a crisp, crunchy, earthy, and delicious dish.

Recipe from /www.herbalmusings.com

Cinnamon-Ants-on-Sticks

Mon, 15 Feb 2010 10:21:00 -0800

Ingredients

1 large stalk celery, cut into 3 pieces
3 tablespoons peanut butter
1 teaspoon ground cinnamon
2 tablespoons raisins

Directions

Place the celery pieces on a clean surface, hollow part facing up, and sprinkle evenly with cinnamon. Spoon peanut butter into the hollow, and arrange raisins on top.