Roasted Tomato Jam (adapted from food52 blog)

August 20th, 2014

2 cups sugar

3 pounds ripe tomatoes, cored and thinly sliced (1/4 inch)

Large pinch salt

Grated zest of 1 lemon

Juice of 1 lemon

1 cinnamon stick

1/2 teaspoon fennel seeds, lightly crushed

2 dried red chiles or 2 tablespoon chili flakes

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.

Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.

Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and put it into jars and keep it in the fridge.


I Just Want Celebrate

August 20th, 2014

Mark your calendar, Keewaydin is hosting the second farm day on September 13th.  This will be our last hurrah of the season and a chance for you to come spend the day on your CSA farm.  This is a great time of year with the vast abundance of the season bearing fruit, days start becoming a bit more crisp and the smell of fall is in the air.  As usual we will have plenty of space for camping, fun activities for the kids, food, fire, music and more food.

Come make a weekend in the Driftless area of Wisconsin, besides visiting Keewaydin there is ample opportunity to hike, bike, canoe or fish.  The cute little town of Viroqua seems to always have activities going on.  The Kickapoo Valley Reserve is just down the road and of course the Kickapoo River with its bluffs is a sight to behold.

We have been working hard this season like we do every year, so with all this hard work comes the need to kick back and relax.  We all deserve a little time to take in the surrounds, breath deep the rich country air and celebrate what has been a year of enjoyable work.  Keep looking for more details as the date gets closer and we hope to see you on the farm!



The Crew

August 20th, 2014

It takes many hands to run this farm, from planning to packing and all parts in between there is someone handling the tasks.  Over the years I have had many people who have worked on our farm crew.  Ours is seasonal work so a diversity of employees end up coming and going.  At Keewaydin we are blessed to have some really great people working this year.  Hands down this crew has been one of the best we have had.

During my one stint in the real world working a real job I was promoted to a manager roll.  I found it fascinating.  What drivers us to come to work each day?  Yes of course there is the pay check but there has to be more.  Love of the job or work, social interaction, self motivation, what is it?  You can debate those questions forever and each worker will come to a different answer.  Then to put all those possibilities together add emotion and you have a very interesting concoction that comes together to complete the tasks of the day (you hope).

This year has been particularly fun for me as the business owner.  Over the last winter we made some major changes to our operation, cut cost, made some big moves.  In many ways it was a stressful time and yet we came through it stronger, now the pace of work seems to have reached a smooth cruising speed.  I hope that is coming out in the quality of the work we are putting into your CSA boxes.  I’ve heard from a bunch of you that seem to be enjoying the share this year and that brings me tons of joy.  Over the next couple of weeks I will introduce you to the members that make up this years team.   I want you to know the people behind the food, what jobs they are responsible for and a little bit of the why they have picked farming as a profession.  Stay tuned.


Share a Share

August 20th, 2014
Meet Karen Foxgrover, a Partner Shares program participant and an active supporter of FairShare CSA Coa-lition. More than 10 years ago, Karen experienced a change in income due to a disability, and could no longer afford the local, organic produce she loved so much. Eating well was especially important to Karen in dealing with her disability, so although she still made buying healthy food a priority, the cost became a burden. One day while shopping at the Mifflin St. Co-op in Madison, WI, she came across a flyer for FairShare CSA Coalition’s Partner Shares Program, a cost sharing program that helps low income families join CSA farms. She thought, “Oh my goodness! Is this for real?” Karen asked around for more information and soon sent in her application. She has been a CSA member ever since. “The Partner Shares Program was enormous for me. I had a passion for really good healthy food, but I was buying organic only when I could afford it. Partner Shares came out and I could get a subsidy, and I could continue to eat and cook the food I loved. ” In addition to the financial aid she receives from FairShare, Karen is able to use her SNAP benefits towards her CSA box, making her produce even more affordable. Over the years she has been a member of Harmony Valley Farm and Driftless Organics, and has enjoyed the journey of exploring her CSA box throughout the years, with the help of FairShare’s From Asparagus to Zucchini cookbook. “I didn’t know what to do with anything, how to cut it up, how to store it. The cookbook was a godsend. When I got a new vegetable and I loved it, I could share it with the whole world.” Whether you’ve been a CSA member for a few months and find yourself fumbling through your box with curiosity,and may be a little fear,or whether you are a seasoned CSA veteran, the desire to share the food you love with others is common ground. This summer, please consider sharing the bounty of the season with those in need by donating to the Partner Shares program. Your support can help bring fresh, healthy, local food to families in your community. Share a Share today! For more information about Partner
Shares and how you can donate please
visit FairShare’s website:

Greenhouse Future

August 20th, 2014
I’m back! From one wilderness to the next. It is always nice driving down Haucke Ln after a trip, viewing the changes that have taken place in our absence. The Zinnias are in full bloom and the crops we planted the week
before are starting to peek above the soil. After a relaxing week of fishing, cleaning fish, eating fish and fishing again I feel refreshed and ready to face the second half of the season. This year our second half will be focused on all of our storage crops as well as our first real attempt at Hoophouse gardening. Currently we have two 30’ x 50’ Hoophouses which will be prepped and planted by next week with spinach, swiss chard, kale, all
the hearty greens that will continue to grow deep into the fall and early winter. With nothing more then a covering of fabric called Remay we will create an environment several zones warmer. In addition we will be con-
structuring mini hoops in some of our gardens that will cover other greens such as head lettuce, radish and onions. The mini hoop are made using electrical conduit, greenhouse plastic, and sand bags. I’ve had a profound
respect and love of Greenhouses since I built my first one. Step into one on a sunny late winter day and instantly you are taken to a warmer time of year. In the later fall when the outside air is cold and damp or a crisp breeze nips at your cheeks you can escape to the comfort of a green-house where the air will still be warm. My hope is that some day in the near future I will have acres of greenhouse on this farm. These structures will fit into many landscapes and be used in several different elevations to really take advantage of all the micro climates found here.

Shortcakes or Cream Biscuits (adapted from

August 6th, 2014

Shortcakes or Cream Biscuits (adapted from

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)

This is the part that can vary depend on usage, for shortcake, I used a dropped biscuit method. Simply drop by mounded spoonful and than I brushed the tops with the melted butter, and than I also sprinkled the butter with a little Turbinado or raw sugar.

Bake for approx. 15 minutes or until golden brown. I sliced the shortcakes in half and than filled with freshly whipped cream sweetened with a tad of our own Maple Syrup and than berries or fruit of your choice, and re-top.

This recipe is very versatile and I like to use it  as a scone or similar to a buttermilk biscuit, by shaping into a circle and cutting out with a cup or biscuit cutter. Feel free to experiment-the results are sure to be delicious!



Heirloom Tomato and Grilled Sweet Corn Salad ( adapted from the Food 52 blog)

August 6th, 2014

Heirloom Tomato and  Grilled Sweet Corn Salad ( adapted from the  Food 52 blog)

2 or 3 medium tomatoes chopped coarsely ( you can also use  your cherry tomatoes  if you halve or quarter them)

1/2 cup mini bulb onion, diced

1/2 cup Parsley ( flat leafed or curly) chopped

1/2 jalapeno pepper, minced

1/2 cup extra virgin olive oil

juice of one lime

Kosher or sea salt, to taste

Ground black pepper, to taste

Rub the husked corn with a little olive oil, salt, and pepper. Place on outdoor grill and turn until some of the kernels are a little blackened.

With a sharp knife, remove the kernels from the cobs. Be sure to then use the dull side of the knife blade to scrape off the “milk”. Place in a medium sized bowl.

Put all the rest of the chopped and minced ingredients in the bowl with the corn.

Make a dressing with the olive oil and lime juice; season to taste with salt and pepper. Pour into the bowl with all the ingredients, and mix thoroughly.



Cool Cucumber Water

August 6th, 2014

Cool Cucumber Water

Still have a few pickling cukes leftover  after making pickles!?  Simply slice them up and add to a large pitcher of ice water for a refreshing drink on these hot afternoons. If you have a few lemon or lime slices left over in the fridge add those too!


Lemony Savoy Cabbage Slaw

August 6th, 2014

Lemony Savoy Cabbage Slaw

8 cups finely sliced savoy cabbage (about 1 1/4 pounds)

1 bunch green top carrots– shredded (approximately 1 cup)

1/2 cup chopped fresh parsley

1/2 cup buttermilk

1/2 cup mayonnaise

1/4 cup grated red onion

1 tablespoon fresh lemon juice

1 1/2 teaspoons lemon zest

Combine cabbage and parsley in a large bowl.
Whisk buttermilk, mayonnaise, grated onion, lemon juice and lemon zest in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)


Pico de Gallo with Roasted Corn

August 6th, 2014

Pico de Gallo with Roasted Corn

2 ears of corn (leftover corn works well too)

1 pint cherry tomatoes—quartered

1/2 cup red onion– finely chopped

1/4 cup cilantro– finely chopped

Juice form half of lime– or more

Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.

Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro and lime juice. Season with salt and pepper. *Cooks note– really don’t like cilantro? Sub your parsley instead. In my house we add finely minced garlic and a hot pepper to the mix as well.


Cooks notes– If you like chunky salsa chop all the ingredients by hand. For a more smooth salsa you can puree everything up in a food processor. Really don’t like cilantro? Substitute the parsley instead! The great thing about salsa is you can easily adapt it to your taste. At my house we had a clove of fresh garlic and a hot pepper very finely diced to the mix.