CSA Cooking Workshop

July 26th, 2011

This coming weekend Saturday the 30th Organic Valley is hosting it 8th annual Kickapoo Country Fair at its headquarters in LaFarge, WI.  I am pleased to announce that Keewaydin Farms has been asked to do a 90 minute demo called “Cooking from Your CSA”.  I will be preparing several recipes using ingredients you will find in your CSA box this season.  Although I am a farmer by trade I do spend time in the kitchen utilizing the wonderful produce that surrounds us throughout the season.  It is a special treat for me to be able to share some of my cooking experiences with the general public.  One dish I will be preparing will be the Honey Carrots, the recipe was posted a couple weeks ago.  We will also be preparing a cold tomato soup and cherry tomatoes and basil paired with mozzarella.  So if you are looking for something to do this weekend why not come to beautiful southwestern Wisconsin and enjoy a day of workshops, food, fun, music and visit with you CSA farmer.  See you there!order essay


Baked Beets

July 13th, 2011


Baked Beets

  • Beets

Dressed Baked Beets

  • 1 1/2-2 tablespoons butter, melted
  • 1/2-1 teaspoon sugar
  • salt & freshly ground black pepper

Baked Beets in Cream

  • 1/4 cup heavy cream
  • salt and pepper
  • lemon juice


Prep Time: 5 mins

Total Time: 1 3/4 hrs

  1. Baked Beets: Preheat oven to 400°.
  2. Trim roots and stems to 1/2″, do not cut beets further!
  3. do not wash beets!
  4. if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
  5. Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
  6. When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise Egal welche Roulette-Variante und Strategie Sie bevorzugen – wir wunschen Ihnen gute Unterhaltung am Spieltisch! Roulette Strategi e – Physikalische Losungsansatze fur Erfolg am Roulette-TischRoulette ist die Konigin der Casinospiele! Strategien, um die Wahrscheinlichkeiten des Spiels zu durchschauen und sie zu ihren Gunsten zu andern, sind so alt wie das Spiel selbst. remove them; the skin can be easily slipped off with your fingers.
  7. Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
  8. Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
  9. Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.



Kohlrabi Coleslaw

July 13th, 2011
  • 3/4 cup  mayonnaise
  • 1/4 cup  white vinegar
  • 2 Tbsp.  sugar
  • 2 tsp.  celery seeds (optional
  • 1/2 tsp.  salt or to taste
  • 1/4 tsp.  ground black pepper
  • 1 lb.  green cabbage, chopped or finely shredded (9 cups)
  • 2 medium  carrots, finely shredded (1 cup)
  • 1 cup  shredded kohlrabi, jicama or radishes*
  • 1 cup  snipped Italian (flat-leaf) parsley

1.  For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2.  In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon.

Roasted Fennel Recipe

July 13th, 2011



  • fennel bulb (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
  • Olive oil
  • Balsamic vinegar


1 Preheat oven to 400°F.


2 Rub online casino just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.



Honey Carrots

July 12th, 2011

Ingredients List:

2 lb of baby carrots, scrubbed. (if you have less than 2lb adjust recipe accordingly)
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.


In a suitably sized skillet, melt the butter over a medium heat.

Cook the chopped onion, stirring, until softened.

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.