How to Eat Your BOX! (Week of 5/21/17)

How to Eat Your BOX! (Week of 5/21/17)

Spinach: Spinach is one of those handy vegetables that can be used raw or cooked. Used in salad, it’s a nice change from the norm. Try using thinly sliced green onions, cucumber, and apples from this week’s box in yours! For dressing, vinaigrettes go well with spinach. I like to mix balsamic vinegar with olive…

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How to Eat Your Box! (Week of 5/14/17)

How to Eat Your Box! (Week of 5/14/17)

Red Bell Peppers: Red Peppers are a great way to add a bit of color to your food which is not only appealing to the eye but good for your eyes! Literally, they are packed with vitamin A, which is essential for good vision. These bright red veggies pair well with most savory dishes and…

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Thoughts with Ashley

Thoughts with Ashley

I have decided that this is the year I really fall for gardening. If you have been a Klesick subscriber for a while you have probably heard me boast about my tangling sugar snap peas or my sweet strawberries which often got snatched by the squirrels before we have a chance to enjoy them. This…

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How to Eat Your BOX! (Week of 4/9/17)

How to Eat Your BOX! (Week of 4/9/17)

How to Eat Your Box:   Rhubarb I’m thinking of starting a countdown-to-rhubarb calendar. Every day I’d get the satisfaction of crossing off another day knowing that I was inching my way closer to enjoying one of my favorite vegetables. Yes, I said vegetable. Rhubarb is a hearty plant that thrives in the Pacific Northwest….

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How To Eat Your BOX! (Week of 3/26/17)

How To Eat Your BOX! (Week of 3/26/17)

Ataulfo Mangos: Unlike other mangos, Ataulfos get very soft, and even wrinkly when ripe. And the darker the yellow, the sweeter they are! They also have a creamier texture and don’t get those annoying stringy fibers like other mangos do. Eat these raw or try adding them to one of your favorite cooked savory dishes….

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How To Eat Your BOX! (Week of 2/19/17)

How To Eat Your BOX! (Week of 2/19/17)

D’Anjou Pears: The d’Anjou is a truly all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack. The…

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The Moment I Became A Farmer

The Moment I Became A Farmer

Warm and wet! That is how I would describe the weather around the NW corner of Washington. Most of you will concur, unless you are on vacation in Texas. Then it would be warm, wet and tornadoes! Climate change is a real deal. What is causing that change might be up for debate, but change…

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How to Eat Your BOX! (Week of 2/12/17)

How to Eat Your BOX! (Week of 2/12/17)

Baby Broccolini: Broccolini is a hybrid between broccoli and Chinese kale (not actually baby broccoli). It can be cooked much the same way as regular broccoli but is more tender and takes less maintenance. Simply chop off an inch or two from the stems and either bake in the oven or toss in a stir…

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How To Eat Your BOX! (Week of 1/22/17)

How To Eat Your BOX! (Week of 1/22/17)

Bananas: Apart from being a main ingredient in smoothie’s, bananas are great in cooking as well. I started using up my ripe bananas to make flourless pancakes a few years ago. Now it’s my go to when the bananas are a little past their prime. (It’s also a lot easier and quicker than pulling out…

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How To Eat Your BOX! (Week of 1/15/17)

How To Eat Your BOX! (Week of 1/15/17)

Cucumber: Apart from cucumber salad, cucumbers make a fun and refreshing topping to sandwiches! Whether it’s the traditional open faced cucumber and cream cheese with dill that they serve at showers, diced cucumber with tomato, onions and feta cheese wrapped in a pita bread, or simply sliced cucumber on your average, every day sandwich, I…

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