Dill Veggie Dip
- 1 package of cream cheese
- 1/2cup of mayo
- 1 cup of sour cream
- 3 TBS of finely chopped dill
- 1 grated clove of garlic
- Buttermilk to thin as needed
- Salt and pepper to taste
Dill Veggie Dip
Panzenella Salad ( Keewaydin Farms Style)
Heat oven to 400 degrees. While heating, slice onions, peppers, and place in a shallow baking dish or metal pan with tomatoes and herbs. Drizzle with Olive Oil, Balsamic vinegar, honey and a dash of salt and pepper.Place in oven. Slice bread into bite size chunks. Melt butter and grate garlic into it then toss over bread with addition herbs and salt and pepper to taste. Place in oven until golden brown and toasted. Check tomatoes and vegetables after about 20 minutes, you can tell they are ready when the tomatoes are bursting and the peppers and onions are softening up. Remove from the oven and set aside. When the bread is toasted and smelling great, toss with the warm vegetables and enjoy soon before the bread becomes completely soggy! I always garnish with fresh Mozzarella and Basil before serving, and maybe an additional sprinkling of grated parmesan if you have it. OH! And don’t forget the Wine!
*feel free to add additional veggies such as baby zucchini or spinach
Say hello to Jennifer Rengert. Jennifer came to work for us three years ago after living in Milwaukee for a number of years. She returned home to the area she grew up in looking to get her hands back in the dirt. Jennifer is the one that keeps us organized around the farm, constantly writing things down and making plans. This year she took charge of running our greenhouse planting schedule. On top of that she handles orders from our wholesale customers and puts together our packing list when harvest day comes around. She is a dog lover and a garden aficionado, thanks to Jen for all she does!
Oh what a wonderful day we had today on the farm. After a week or so of hot-ish weather we are back into our grove of 70’s for temps. It makes life much more bearable when trying to complete ones tasks.
I don’t like writing about the bad or hard things when it comes to this job but yesterday was a tough day. Not only was the staff and I beaten down by the 90 plus degree heat but I have some bad news to report when it comes to our meat chickens. Friday was the day we had our chickens butchered and I was so pleased with the results. I was excited to get them to those that ordered the birds after all the hard work and money that went into raising them. Well yesterday I went to the freezer to pull one out for our dinner only to find the freezer hadn’t done its job. How sick I felt seeing all the spoiled birds, sick and sad. I took a long walk to collect my thoughts, when things like this happen it makes me really question the sanity of what we are doing. Such a loss! Today I have regained my vigor for the work ahead, I am sorry to those of you who have ordered birds you will have to wait a bit longer because of this incident but I have learned a valuable lesson. Sometimes I wish lessons could be learned without such loss and I suppose they are, but it seems like that is the way the universe works.
On a lighter note this year we have been coming together as a staff on Thursdays and sharing a lunch. This is something I have wanted to do since I started Keewaydin but this is the first year we have been able to make it happen. What fun it is to come together and share a meal using ingredients we have planted and picked fresh from the fields. I feel like it helps us understand the things we grow and gives us a personal connection. Last week Alejandra taught us how to make Tamales using chard leaves. It was truly a festive meal but as I reflect on all the meals we have shared this year they have all been a treat and that is the way it should be whether with friends family or staff. food is meant to be a festival.
3/4 cup of mayonnaise 3/4 tsp salt *Mix all ingredients together in a bowl. Cover and chill in refrigerator for
3 cloves of garlic –minced 1/2 tsp pepper at least 30 min’s before serving. ENJOY!!!
2.5 tbsp. lemon juice
2 tbsp. olive oil
2tbsp maple syrup
3 sprigs of fresh thyme
1/2 tsp salt
1 bunch of carrots (greens removed)
Preheat oven to 400 degrees. Mix olive oil, maple syrup, thyme, and salt together in a small bowl, then toss the carrots in the mixture. Place carrots on a small baking sheet and roast in oven for 20 minutes.
1 bunch of Swiss Chard
1-1/2 tablespoons extra virgin olive oil
1-2 garlic clove (s) minced
1 15-ounce container ricotta cheese (whole milk)
1/2 cup freshly-grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon fresh oregano
1/8 teaspoon fresh nutmeg (I used more)
1-17.03 ounce package frozen puff pastry, thawed (two sheets) *Best to thaw in advance in your fridge!
Swiss Chard and Herb Tart Preparation
You will need: 9 inch pastry tart pan with removable bottom or a pie plate.
Preheat oven to 375 degrees F.
To prepare the Chard– remove all the leaves from the top and stack them in a pile. Roll leaves into a bundle and cut, making casino online ribbons of the green. Chop stems separately into small pieces.
Heat oil in large, heavy skillet over medium heat. Add all your colorful pieces of stem and sauté 1 minute. Add chopped garlic. Sauté 1 minute.
Add chard leaves to pan and cook until just wilted. – about two more minutes.
Transfer chard to large bowl. Let cool. Mix in ricotta and next 7 ingredients.
Roll out 1 pastry sheet on slightly floured surface to about a 14-inch square.
Transfer pastry to tart or pie pan. Trim edges leaving a 1-inch overhang.
Fill pastry with chard mixture.
Lightly brush pastry overhang with brush dipped in water.
Roll out 2nd pastry sheet to a 13-inch square. Using tart pan as a guide, trim pastry square into a 10-inch round. Drape over filling. Seal edges.
Bake about 45 minutes until pastry is golden brown.
Cool ten minutes and serve.
*If you have leftover puff pastry scrapes- brush with butter and sprinkle with cinnamon and sugar. Bake them in the oven for a few min’s for a quick treat for the kids or the cook
The first two people I would like to introduce to you are Alejandra and Adolfo Rodriguez. Alejandra and Adolfo are a husband and wife team that have been working at Keewaydin Farms for the last five years. They are a joy to work with, always ready to put in a good day, knowledgeable about garden crops and fast as only a professional can be. Both has been actively farming almost their entire lives in Mexico, California and for the last twenty years in Wisconsin. It is their handy work you see each week when you open your box. Beyond harvesting and packing they help with planting and weeding.
My is it getting dry out here. Just another example of how challenging it can be growing food. At one point it is way to wet to plant, now it is way to dry. We keep getting these storms that will be just to the north of us or just to the south, they leave us with a gentle drizzle but not enough to actually do anything. That hasn’t really stopped us from sticking plants in the ground though. One must adapt because every day that goes by takes us closer to the first frost of the year.
This time of year is a good time to remind myself that a proof read by another set of eyes is not such a bad idea. With two teachers as parents, one an English aficionado and the other a tech guy education is a big part of our lives. When I was a kid my mother would write articles for the local newspaper, I would describe her style as very matter of fact, grammatically correct with sentences that flow like sentences should. My father on the other had is more of a stream of thought writer, spells phonically and likes to make up words. I always enjoyed his writing and sometimes have tried to emulate it in my style. The truth is though his style only works if you have a good editor that comes behind and makes sense of all the grabble. It isn’t exciting work and certainly is under appreciated but is so important. It is the author of the book that gets all the credit but a good editor plays as important of a roll.
Last week it was getting super late when I was putting the finishing touches on the newsletter and so it never made to the editors desk (mom, Danielle, Karma) and hence it was filled with error. For that I apologize, that can make for choppy reading or unclear meaning. Honestly though another part of me doesn’t feel all that bad, I mean I’m a farmer not a doctor Jim. But I am a farmer that wants to be understood and so I say thank you to all the editors out there who keep us in line and understood.
2 tablespoons miso paste
3 tablespoons brown rice vinegar
1 tablespoon light agave nectar or 2 tablespoons Honey
1/4 teaspoon fine sea salt
1/2 shallot or Onion, small dice
1 medium-large garlic clove, minced
1 tablespoon dijon mustard
juice of 1/2 lemon
1 tablespoon water or veggie stock
1/2 cup canola or veggie oil
1/2 bunch parsley, minced for garnish
1.5 pounds Blue potatoes, boiled until fork tender, about 15-20 minutes
1 bunch kale, leaves removed from stems and ripped into bite size pieces. blanched and shocked and all excess water removed
8 ounces green beans, blanch and shocked
Place miso paste, brown rice vinegar, agave nectar, sea salt, pepper, shallot, garlic clove, mustard and garlic, water/veggie stock in a blender. Pulse to combine. While motor is running pour oil in a thin stream through the feed tube until combined. Toss over potatoes, Kale , Beans and Add Parsley. Serve and Enjoy!