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.


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!