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.


Whats in thew box! September 3rd

September 26th, 2014

Half a doz. sweet corn


Small savoy cabbage

Mixed Pint of tomatillos and jalapenos

Green top Baby Beets

Salad mix

3-4 pounds of tomatoes

Yellow onion


Herb Storage tips!

Store fresh herbs on your counter instead of your fridge! online casino In the Keewaydin kitchen we use small glasses or cups filled with just enough water to touch the bottom of the herb stems.


Dill Veggie Dip

August 27th, 2014

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



Panzenella Salad ( Keewaydin Farms Style)

August 27th, 2014

Panzenella Salad ( Keewaydin Farms Style)


  • 1 small loaf of Sourdough or crusty Bread ( I stumbled upon the book “Artisan Bread in 5 minutes a Day “by Jeff Hertzberg and it was life changing. The Master Boule recipe. Trust me, try it, love it. Thank me later)
  • 1 pint of Cherry Tomatoes
  • 1 or 2 small Onions
  • 2 small Peppers*
  • 2 Garlic cloves
  • Fresh Mozzarella or Feta cheese
  • Balsamic Vinegar
  • Honey
  • Salt
  • Herbs of choice( I recommend Thyme and Oregano) and Fresh Basil to garnish
  • Fresh Ground Black Pepper
  • Extra Virgin Olive Oil
  • 1/2 stick of Butter


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


Meet the Crew

August 27th, 2014

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!


Garlic Aioli

August 20th, 2014

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


Maple Thyme Roasted Carrots

August 20th, 2014

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.