Green Beans, Feta & Pecans

September 22nd, 2010

1 1/2 pounds fresh beans, trimmed and cut into 1-inch pieces

2/3 cup olive oil

1 teaspoon dried dill weed

1/3 cup white wine vinegar

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup coarsely chopped pecans, toasted

1/4 cup diced red onion

1 cup crumbled feta cheese

COOK green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry.

COMBINE olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.

PLACE beans in a shallow serving dish. Toss with dressing.

SPRINKLE with pecans, red onion and feta, toss and serve.

Serves 4 – 6

Cooks Tips: I used the 1 1/2 pounds of green beans called for in the original recipe and found there was more than enough vinaigrette, feta, red onions, etc. that I could have used a full 2 pounds. I also squeezed the juice of 1/2 lemon over the dish before I served it as I think it needed something to brighten it up a bit.

I toasted the pecans in a 350 degree oven. I placed the pecans in a single layer on a sheet pan and cooked them almost eight minutes, checking them and stirring them frequently.


How to cook winter squash or pumpkin

September 22nd, 2010
  • 1.  Cut winter squash in half and scoop out the seeds and stringy flesh before cooking. Remove any stems.
  • 2.  Roast winter squash halves or pieces, without peeling, in a 400 degree F oven for 40 to 50 minutes or until tender. Serve with butter, brown sugar or maple syrup. Try butter mixed with cinnamon and red chili for a change of pace.
  • 3.  Scoop the roasted squash out of the peels and mash with butter and milk or cream. Add some grated Gruyere cheese or the sugar or syrup.
  • 4.  Peel the squash with a vegetable peeler and cut into chunks. Roast the chunks with onion wedges and olive oil for 35 to 45 minutes, or until tender. Toss with fresh chopped sage and parsley.
  • 5.  Boil squash chunks for 5 to 15 minutes, depending on size. Mash or use in recipes.
  • 6.  Fry peeled squash slices in a mixture of butter and oil, or in olive oil, over medium heat until golden brown and tender on both sides.  Bread the slices lightly with cornmeal if you like.
  • 7.  Add cooked, diced winter squash to a basic risotto.
  • Read more: How to Cook Winter Squash |

    Farm News

    September 8th, 2010

    It has been a challenging growing season this year.  The crops were not as bountiful as in the years past.  Some things did really well though.  Like the scallions, beets, and radishes.  That’s why you saw so many of these (maybe more than you cared for)!  But hopefully you were able to get creative with the abundances you did receive or at least made friends giving them away.  For as the saying goes if life gives you lemons make lemonade.  Well sometimes life gives you radishes or an abundance of beets!  That’s the way it is with farming.  Some years everything seems to do well and other years only certain crops thrive.

    Another thing to think about is this.  When you have the luxury of abundance it is easy to casually throw out the mildly flawed vegetable in favor of all the perfect veggies to choose from.  However when times are tight you cut off the imperfection and are grateful for the same fruit you may have thrown out before, because you know that the pickin’s are slim.  These are the realities of farming.  The seasons fluctuate, local crops fail, it is the nature of farming.  The market place only reflects this in price.  If all the local potatoes fail you can still go to any store and get potatoes because they can source from as far away as needed.

    As CSA members you are in a unique relationship with a local farmer and you are shareing more fully in the risks and therefore appreciating more fully the bounty of farming.  Those of you who have participated in CSA for a few years now can attest to the fact that every year is different, each season a journey.

    A few announcements:

    We are inviting all our CSA members to the farm for a potluck lunch on Sunday, September 26th from 11am-3pm. Take a gorgeous Sunday drive to the farm through the hills and valleys of Wisconsin’s driftless region.  Get a tour of the farm and make that physical connection to the place your food is coming from and share a meal with the family that grows it!

    The Flower Share is done for the season.  I hope you enjoyed the colors!

    I regret to inform you that we have Closed the signup for the Winter Storage Share. There was just too much rain and most of our fall crops produced poorly or not at all.  We will fill boxes for those of you who have already signed up.  I will email you individually with more details.

    The Standard Share Season is scheduled to run through the second week of October.

    For those of you who signed up for the Salad Share last Spring we will be finishing out the last four boxes of this share beginning where the Standard Season finishes off.  I will email you again at the end of this month.

    Please contact us with any questions

    Star, Rufus and Family – Keewaydin CSA

    When life gives you radishes make Radish Sandwiches

    September 8th, 2010

    Radish Tea Sandwiches

    Thinly sliced radishes
    16 slices best-quality white bread*
    1/2 cup unsalted butter, room temperature

    * Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

    Spread one side of each piece of bread lightly with butter.

    Soak the radishes in ice water in the refrigerator for one hour.  Slice thinly.

    Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.

    Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.  Serve immediatly.

    *  These could be served on mini slices of bread.
    *  Delicious served open faced.
    *  You can use casino cream cheese instead of butter, sprinkle with dill or cilantro

    Radish Sandwiches With Yogurt

    If butter is not an option try yogurt .  Use a thick and creamy organic Greek yogurt as the spread. The yogurt is fat-free and thick, as thick as full-fat sour cream. I mixed a tablespoon or so of the yogurt with a 1/4 teaspoon garam masala, a pinch of red pepper flakes, and a bit of lemon zest.

    There is something about the spiciness of radishes that I thought would pair nicely with the spicy, creamy yogurt. To balance out any sourness from the yogurt, I decided to use a sprinkle of dried currants. I considered using honey or chutney but didn’t have any.

    I would love to have used a nice rustic white bread, but instead I used a high-fiber bread.  I toasted it first to add extra texture and flavor, then layered with lettuce and sliced radishes. I gave a generous dollop of the yogurt mix, then a sprinkle of currants.

    Often I find myself in a rut with the foods I eat, especially when I’m carefully watching my diet. This sandwich is spicy, tangy, and sweet. It is crispy, crunchy, and creamy. Overall, it contains a mix of textures and flavors which makes my mouth happy. I enjoyed the yogurt spread and found the currants to lend just enough sweetness. I’m still not a huge fan of radishes but found the sandwich to be a great use for them!

    Swiss Chard Quiche

    September 7th, 2010
    Swiss Chard/Kale/Spinach
    4 eggs
    1/4 cup milk
    2 tbsp sour cream
    1 clove of garlic, diced
    3 strips of thick-cut bacon (optional)
    1 oz of Gruyere cheese, shredded
    Frozen Pie Crust or homemade pre-baked Crust
    Cayenne Pepper
    Sea Salt
    Ground Pepper
    Pre-heat the oven to 350. Wash the chard. Dry and slice the leaves into relatively bite-size pieces.

    Cut the bacon into 1/2 pieces and saute in a large pan until crispy. Remove from the pan and set aside. Add the chard to pan and saute in the bacon fat until wilted. Add diced garlic and a pinch of cayenne to the chard. Sprinkle some sea salt over the greens and cook another few minutes. Remove from the heat and strain the liquid out in a colander.

    In a mixing bowl, beat together the 4 eggs with the milk and sour cream. Add a pinch of nutmeg and some salt and pepper.

    In the pie crust, spread the gruyere cheese around the bottom. Arrange the greens over the cheese and then the cooked bacon. Pour the egg mixture into the crust to cover the cheese, greens and bacon.

    Put the quiche in the oven for about 40 minutes. Let cool for 15 – 20 minutes if eating that night. Otherwise, cool it and refrigerate it for another night.