My favorite Apple Sauce recipe

September 26th, 2014

My favorite Apple Sauce recipe!  Hint– they will be in your box SOON!

  • 8-10 of your favorite apples, I like a variety, a few  McIntosh and Cortland
  • 1 sprig of  fresh Rosemary
  • 1 cinnamon stick
  • 1 teaspoon  cinnamon or more to taste
  • 1 cup of  Apple cider

I peel the apples and cook them in the  cider with the cinnamon , the stick and rosemary until the apples are soft. And then in a separate pan, I melt  3 tablespoons of butter  until browned. Pour over finished apple sauce. It is delicious! I like it on its own, or with potato pancakes, pork or pretty much anything you can think of!


Leeks , Beans, and Greens Soup ( with a little Sausage too)

September 26th, 2014

Leeks , Beans, and Greens Soup ( with a little Sausage too)

  • 1 can of Great Northern beans
  • 1 pound Sweet Italian sausage  or Chorizo if you like a spicier flavor
  • 1 cup sliced Leeks cleaned in water and set aside
  • 2 cloves minced Garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 8 cups chopped Kale
  • 3 medium potatoes, peeled and diced in 3/4 inch cubes
  • salt and black pepper to taste

In a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft.

Slice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 10 minutes.

Add the chicken broth, and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes.

Add the Kale and the cooked beans, bring back to the boil and simmer until the greens have wilted.

Season to taste with salt and pepper.

I would serve this a loaf of crusty bread to soak up the extra broth!


Whats is in the box- September 24th

September 26th, 2014
  • Kale
  • Cutting Celery
  • Chioggia Beets
  • Easter Egg Radish
  • Winter Squash
  • Cabbage
  • Leeks
  • Bell Peppers

A word on the celery.  This is not your average California Celery.  This Celery has a very strong flavor and probably should be used more for flavoring then eating on its own



Changing colors

September 26th, 2014

Seemingly overnight our hills are full of color.  Bright  red, orange, yellow, and brown, with some green still mixed in.  What a beautiful sight to see and as I drive down Springdale Rd I watch the changing landscape marked by new piles of leaves freshly fallen.  A couple years ago I took a hike through our woods with a friend of mine. As we entered the woods along one of the paths I have constructed we were greeted by one of the most beautiful scenes I have ever experienced.  The day was sunny with a light breeze, the wind was strong enough to cause leaves to fall in masses and between the sunlight and the color of the foliage the woods became this enchanting place.  As we strolled the leaves continued to accumulate  and by the time we exited the forest there were a couple inches of freshly fallen leaves still brightly colored.

When it comes to fall colors every year is different.  This one has all the makings of an excellent year.  Warm and dry days combined with cold crisp nights make for wonderful color.  Other years are damp and dull.  I have also noticed that our trees here in Wisconsin’s mountains turn sooner, we can expect color at least two weeks before other places of the same latitude.  Time to get out the rakes.


Baked Rosemary Beet Chips

September 26th, 2014

Baked Rosemary Beet Chips

5-6 medium beets, rinsed and scrubbed

Olive or canola oil

Sea Salt and Black Pepper

2-3 springs rosemary, roughly chopped

Preheat oven to 375 degrees F and place oven rack in the center of the oven.


Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.

Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.

Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly. Remove from oven, let cool. Serve with your favorite potato chip dip, guacamole or hummus.

**Cooks note– if your chips are of different sizes or thickness some may cook faster then others and need to be pulled out sooner. It’s worth watching them though– there so delicious and healthy you can eat all of them and not share if you want!!


Fresh Tomatillo Salsa recipe

September 26th, 2014

Fresh Tomatillo Salsa recipe

4 small tomatillos– husked and rinsed

1 large tomato

1 large garlic clove

1 tbsp chopped jalapeno (with or without seeds)

2 tbsp chopped cilantro

Roughly chop the tomatillos and tomato, then puree with remaining salsa ingredients  and a 1/2  teaspoon of salt until smooth. Serve with tortilla chips or  on top of your favorite tacos!


Slow Roasted Tomatoes

September 26th, 2014

Slow Roasted Tomatoes

Vine ripened tomatoes, washed
Olive oil

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Cut the tomatoes in half horizontally. Rub with a tiny bit of olive oil and sprinkle with salt. Bake seed side up for 3-5 hours, or until they look nearly sun dried. Store in a jar with olive oil in the fridge.  Or place in freezer safe bags and freeze up to six months!

**These slow roasted tomatoes are incredibly flavorful and amp up just about any recipe. Puree into soup, add to sandwiches and salads.  Add to pasta salads hot or cold or simply serve with some good crusty bread and your favorite cheese.  Make these once and I promise you will make them over and over again :)


Marinated Heirloom Tomatoes with Mustard and Herbs

September 26th, 2014

Marinated Heirloom Tomatoes  with Mustard  and Herbs

1 tablespoon chopped fresh herbs

2 tablespoons Dijon mustard

2 teaspoons  lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 pounds large heirloom tomatoes, cut into wedges

Combine the first six ingredients together  in a large bowl.  Add tomato wedges and toss to coat, let sit for about ten minutes. Enjoy salad as is, with pasta or over fresh grilled chicken or fish.


Meet the Crew- Mark Linder

September 26th, 2014

Mark Linder has been working at Keewaydin for the last four years.  Good Old Mark!  Mark is this farms MacGyver, he has been able to weld tractors together, fix disks and repair other farm equipment using bits and piece he finds laying around the scape metal pile.  Originally from Nebraska Mark and his family moved to the Kickapoo River Valley after graduating from College at UW Stevens Point.  Beyond being Mr. Fixit his degree in soils has helped up develop a stronger understanding of our soil types as well as how to best manage them.  Though we have a ways to go when it comes to learning all there is to learn about this farms dirt, Mark is helping us along the way.  Keep those ancient tractors going for just a bit longer Mark then maybe when this winter hits we’ll actually replace those parts you welded up with new ones.  Yours will always have more character though.


September, Really??

September 26th, 2014

The kids loaded the bus today for the first day of school.  Summertime, Summertime, Summertime, summer, summer, summertime……..IT’S OVER!  I think in some ways all parents breath a sigh of relief at this time of year.  Finally we get our houses back, no more kids telling you how bored they are.  And yet we are also faced with the reality of a dwindling summer.

Really though I think this is my favorite time of year.  Spring and Fall I hold in high esteem.  Spring is all about possibility and regrowth, fall is all about taking stock, slowing down, returning to the woods.  I love these crisp mornings, heavy with dew and the cornucopia of food coming off the fields.  This year as we move into fall the staff at Keewaydin will again change gears and become builders and mechanics.  We have a number of projects around the farm that had to be abandoned once the season started because we just didn’t have enough time to do it all.  Soon enough our focus will turn back to those projects.

I think fall also represents the return of the manageable day.  During the summer months days tend to start early and end late, we burn the midnight oil at both ends because that is the nature of our business.  We cram a years worth of work into 140 days and by the end of those days the mind and body need a break.

My first year back I worked for another farm and can remember clearly the feeling I had the morning I woke up to frost.  Finally all the salad mix picking was over!  Or so I thought.  We had been picking salad mix and spinach all summer long at several hundred lbs a day…by hand… after day….after day.  I was ready to call it a year.  Turns out some veggies like the frost, even get better.  So it went I found myself back in those fields for at least a couple more weeks picking painfully small bunches of greens. But even if the frost doesn’t kill the veggies and conclude the season just like that it is a sure sigh that the end is near.