News and Blog

Posted 6/22/2017 10:55am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

IMPORTANT: We are sending monthly protein shares today rather than next week so that bi-weekly members who have monthly protein shares do not have to make an trip to their delivery location. You won't want to miss this protein share, which includes steaks and pork chops, so please check at your pick up location to also pick up your protein share.

Rain and heat have combined to make extra work with the some of the goats who are vulnerable to parasite infections. Kids are especially vulnerable since they have yet to build sufficient immunity so we watch them carefully and help them make better food choices. Working with these vulnerable kids reminds me that that the health of all living beings, including us humans, is directly related to what we consume. Of course animals are not people, but nutrition plays a key role in all living things. Animals who get a good start from mother's milk and who eat fresh leaves, hay and clean grass live nice long, healthy lives. Animals who choose (or in the case of most American livestock are forced) to eat processed feed or parasite-infested grasses have health issues. I'm not saying that goats and humans are the same, but this trend is amazingly consistent among all of God's creatures.

You're already choosing wisely and we hope you enjoy long, healthy lives!

Recipe for this Week!

This recipe allows you to cook a large quantity of your vegetables in advance, then reheat for meals all week. It keeps and reheats perfectly in the microwave for vegetables all week long. When reheating, heat only the amount you will use each meal and leave the rest refrigerated until another time.

Cabbage, Kale, Collards and Potatoes with Onion and Garlic


the sauce created by onions, garlic, salt, pepper, potatoes and water

Ingredients: 

2 Tablespoons Olive Oil
1 chopped onion
1-2 cloves of minced garlic
1/2 cup water, more if needed
1 - 2 potatoes skin on and sliced thinly
Salt and Pepper to taste
All of your Collard Greens, stems removed and chopped
1/4 - 1/2 bag of Kale, stems removed and chopped
1 - 2 small Cabbage heads, core removed and chopped
Salt and Pepper to taste

Heat 2 tablespoons of olive oil on medium heat in a large pan with lid. Add 1 chopped onion and cook until tender. When onion is tender, add 1-2 cloves of minced garlic. Cook 1 minutes until fragrant. Add 1/2 cup of water and 1-2 potatoes, skin on and sliced thinly. Cook onion, garlic and thinly-sliced potatoes until potatoes are tender. Salt and pepper to taste. This will cook down into a sauce. When potatoes are mostly cooked, add chopped collards, kale and cabbage (stems and core removed). Stir the greens into the potatoes and sauce and cook on medium heat until tender, about 15 minutes.

CSA Shares - All Members

Kale - 1180% of your Daily Recommended Value (DRV) of Vitamin K, 98% of Vitamin A, 71% of Vitamin C, 27% of manganese, 22% of copper, 11% of B6, 9% of calcium plus a whole lot more. See recipe above and you can always make the Flat-Belly Kale Smoothie, which I will be doing this week, or Crispy Roasted Kale, which I will also be doing. 

Collard Greens - very similar to kale, nutritionally, with a tad less of everything. See Recipe for the Week above. Also remember that collard greens are perfect for Collard Green Wraps. This may be the last week for these lovelies, so go wild!

Cabbage - 79% of DRV in Vitamin K, 69% Vitamin C, 20% B6, 17% manganese and and more. See Recipe for the Week above and other recipes from previous week's newsletters.

Fingerling Potatoes - top the chart for 26% of your potassium DRV, plus 32% B6, 22% copper, 22% Vitamin C and so much more. These lovely fingerling potatoes are especially tender and do exceptionally well roasted as in Ina Garten's Garlic Roasted Potatoes.

Dragon Tongue Beans - adding to the potassium load, and offering Vitamin A, C,  calcium and iron, beans are full of fiber and protein. These delightful beans can be cooked simply by popping off the tough tips and cooking them in boiling water with salt. When the purple stripes have disappeared, the beans are ready to serve. I also love them with potatoes. Cut potatoes into chunks (skin on), cover with water, add salt to taste, and cook until potatoes are just about tender. Then add beans, cook until beans and potatoes are tender, then drain and serve hot. Save the drained broth to add flavor to soups and pasta, if you'd like.

Basil - A rich source of Vitamin K, zinc, potassium, magnesium and calcium, basil is terrific in pasta sauces, pizza and sandwiches. It adds nutrition and flavor to everything from iced tea to ice cream. Combine in a food processor with olive oil, onion, garlic, nuts and grated cheese for a Basil Pesto to be stirred into pasta, soups or spread on toast or crackers. Add this basil or just fresh basil leaves onto sliced tomatoes and mozzarella cheese Caprese Salad. Store fresh basil in your refrigerator wrapped in a paper towel. It can also be chopped and frozen into ice cubes for use all year long (think spaghetti sauce!), or dry it in a cool, shady place, then store it in an airtight container to sprinkle onto things. There is nothing better than your own dried seasonings. They have many times the flavor of purchased ones. 

Parsley - Great source of Vitamins K, C, copper, iron, folate, Omega-3, calcium and more, including compounds that benefit digestion. Like Basil, below, parsley is great on almost anything and can be made into a pesto or and easy and gluten-free Quinoa Tabbouleh

Garlic and Onion - Not be be left out of the nutrition party, garlic and onion are unique in their ability to aid in fighting infections and the prevention of cancer and heart disease. To preserve your garlic, hang in a dry cool place leaving the stems on. Garlic is preserved when stems turn completely brown. These onions are best eaten soon and refrigerated in a wrapping in the meantime. Roast, chop, mince, dice and add to dishes for a burst of flavor! Here is a recipe for Roasted Onions with Garlic.

Protein Shares - All Members

Steaks - Please, please let your steaks age a little longer in the refrigerator, about 5 days, before grilling. You may find Cooking with Grass-fed Beef helpful. We simply dot a bit of balsamic vinegar on each side, rub in a dry steak seasoning in, let stand at room temperature for an hour or so, then grill on a medium-high heat to the desired doneness (rare to medium).

Pork Chops - I've been apologizing for these skinny chops but they are absolutely delicious and we tried them without brining and learned that these tender chops do not need to be brined as I first thought. Simply coat them in olive oil, season with steak seasoning or salt and pepper, drag them in a tiny bit of flour and pan fry or grill them for 2.5 minutes per side. They are delicious!!!

Enjoy!! 

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 6/15/2017 10:17am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This share is for Weekly Members only. Next week we will send to Bi-Weekly and Monthly Protein members, too!

Tonight, I have Dragon Tongue Beans, Purple Viking Potatoes, Curly Kale, Garlic and Pork Chops ready to go for dinner. Except for brining 1/2 to two hours before in a mixture of 1 cup salt to 3 cups water, the whole dinner will take me 20 minutes and will include:

  • Grilled Pork Chops
  • Garlic and Dill Smashed Potatoes
  • Steamed Dragon Tongue Beans with Garlic
  • Roasted Kale. Yummy! 

How fun it is that we are all so different and approach our CSA shares uniquely.    

  • Tracy loves to cook and lists all of her vegetables on a white board with menu's for each day. She shares the tasty results of her love of cooking good food with her children and grands.
  • Liz has 3 growing boys and makes good food fun, always involving her boys in menus and they do things like Taco Tuesdays, Pizza Fridays and Grill Saturdays using all of the Waverly Farms food. The boys anticipate their weekly share and receive them with the excitement of a Christmas present every week! It's adorable to watch.
  • Since farming involves long days and 7-day weeks, I look at my share and imagine the shortest path from bag to stomach in an effort to get as much nutrition with as little effort as possible.
The recipe below from Beth Bagley seems to suit us all. It's easy, fun and cheesy. We'd love for you to post pictures and recipes for others to enjoy. A link to "Like Us" on Facebook is included below the signature line of this email, or just email your ideas and recipes to me and I'll post them for you. 

An Easy, Cheesy Recipe

Beth Bagley, our garden manager, Wade's, dear mother sent this recipe because Wade loved it and insisted that she sit down and send it to me immediately. I can see loads of substitutions for the vegetables Beth used, like roasted kale and potatoes, or cabbage and collards. This looks like a great recipe for any person or family. She even named it....

Waverly Farms Quesadillas
 
2 Tblsp olive oil,
1 medium onion diced
1 bunch of Swiss Chard stems
1 large clove of garlic, minced 
2 T water
1 bunch of Swiss Chard leaves, rough chopped
1 c. spinach leaves, rough chopped
1 egg, beaten (or 1/4 c. egg substitute)
salt & pepper to taste
dill (optional)
1/4 c. each of a mixture of cheeses (I used cream cheese, shredded mozzarella, Parmesan, and cottage cheese; I would have used feta, but didn't have any)
Tortillas
 
Heat oil in large a skillet; then saute the onion and chard stems until softened, stirring frequently. Add garlic and water; stir to combine. Place roughly chopped chard and spinach leaves on top of onion mixture and cover; cook until leaves are wilted.
 
Meanwhile, in a large bowl, mix egg and cheeses until combined. Add hot vegetable mixture and gently stir all together.
 
Place a large tortilla (or several small ones) in the skillet. Spoon veggie/cheese mixture over half the tortilla. Fold over the other half and do the same with another tortilla on the other side of the skillet. Heat for several minutes. Remove and cut into 3 triangles.
 
Serve with chopped tomatoes, sour cream, or tzatziki sauce
 

CSA Shares - Weekly Members
 
 
We're excited about this share and the shares to come!  This week's features are garlic, dragon tongue beans, and purple viking potatoes. We also have parsley, cabbage, onion and collards for you. 
 
Dragon Tongue Beans - Tender and creamy, these beans that are our all-time favorite. Here is a nice introduction and simple recipe in Getting to Know Dragon Tongue Beans. My favorite is to combine them with potatoes as in Roasted Potato and Dragon Tongue Beans Salad (substitute parsley for arugula and Purple Viking Potatoes for fingerlings). For the simplest of recipes, try Steamed Dragon Tongue Beans with Garlic. One cup of these delicious beans is 34 calories and packs 230 mg of potassium along with 30% of your Daily Requirement for Vitamin C, 15% Vitamin A, 6% iron and 4% calcium. 
 
Garlic - Six cloves (the toes they are sometimes called) of garlic per week (or the equivalent onions, shallots, chives) is what you need to extract the health benefits of garlic which include reduced risk of heart disease and cancers, especially those of the esophagus, stomach, tongue, larynx, pharynx, and mouth. Garlic also offers 15% of your manganese requirement in addition to smaller amounts of Vit B6, C, B1, Copper, Selenium, Phosphorus, and Calcium.  Roasting Garlic is a cinch and it takes away the bitter taste, turning it into pure sweetness. When cooking garlic it in recipes, chopping , dicing or mincing it rather than leaving the cloves whole will extract the health benefits. Some just pop two raw cloves per week and chew it well. I have not found the courage to try that, yet.
 
Kale - This curly kale is great roasted and you might enjoy Roasted Kale Salad with almonds and cranberries. And, this tempting recipe is super easy and claims to reduce belly fat while pumping up nutrition - a complete meal for under 300 calories. Healthy Flat-Belly Kale Smoothie also happens to taste delicious! 
 
Parsley - This is going to be great on EVERYTHING! Remove the stems and chop it finely for a refreshing taste in eggs, potatoes (with butter!).  Serve it as a garnish on sandwiches, in salads, and in smoothies. You can also make a bit of pesto for this super delicious Spaghetti with Parsley Pesto. Shrimp or chicken would be very happy in this pasta dish!
 
Purple Viking Potatoes - These are the best mashed potatoes as in Garlic and Dill Smashed Potatoes (substitute parsley for dill) or in Mom's Scalloped Potatoes. I also add thin slices into stove top steamed cabbage, kale, beans, and collards. For more information and recipes see Dig In: Purple Potatoes Have Vibrant Health Benefits
 
Onion - This is a general purpose onion for you to coat with olive oil and drizzle with balsamic vinegar and Roast them in the oven. Or, if you are grilling pork chops or brats anyway, throw the onions on, too, with this recipe for Grilled Onions sprinkled with feta!
 
Collards - Bugs attacked our collards so these are not the prettiest, but once you cook them they will be delicious in Potato and Collard Green Hash and especially good served next to Grilled Bratwurst Links or Pork Chops (see Protein Shares below). 
 
Cabbage - I love cabbage, especially with potatoes and other greens or beans. Cabbage makes everything sweeter. Southern Fried Cabbage is comfort food at its best. Throw in grilled or pan fried bratwurst links or pork chops for even more flavor (best to cook them before adding them, or just serve on the side). And don't forget Creamy Cole Slaw for a great summer side. 
 
Protein Shares - Weekly Members
 
This week you'll have a generous supply of Certified Organically-fed and pastured Pork Chops and Bratwurst Links - perfect for grilling or cooking inside. All of our pork is Animal Welfare Approved, which means we raise our animals kindly with strict adherence to very detailed requirements meant to ensure their safety, happiness and health. 
 
Pork Chops -  Grilled Pork Chops are easy. We recommend that you bring them for one-half to two hours before grilling to be sure they are plump, tender and tasty. Or cook Perfect Pork Chops in a pan. 
 
Bratwurst Links - You have cabbage this week, so consider Grilled Bratwurst with Beer, Mustard and Sauerkraut. Or, simply pan fry them in a tablespoon of fat or olive oil until they are well done. These will be terrific with mashed potatoes and any or all of your vegetables. Remember that you can take the sausage out of the skin (although we pay extra to put it into the skin!) and make any of these 10 Sausage Recipes for Dinner.
Thank you again, for supporting local, fresh, well-grown food. We hope you enjoy this week's share!  Be sure to follow us on Facebook and Instagram (below). 

 

 
Enjoy! 

Stuart and Patti Rosenberg, owners
Wade Bagley, garden manager
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 6/8/2017 9:09am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Farms are intimate, complicated operations where team work, ethics, reliability and commitment are critical. Margins are so slim that doing the right things right and at exactly the right time makes the difference between success and failure.

This year's Waverly Farms team is one of the best! To a person, they are hard working, capable of owning, learning from and not repeating mistakes, collaborative, not afraid to ask hard questions, supportive of each other, reliable, productive, appreciative, and extremely proficient in adhering to organic methods and strict Animal Welfare Approved standards. WOW!


Our farm family: Wesley, Wade, Curtis, Danny, Stuart, Helen, and Ben are pictured in front of our Waverly Farms delivery van. Lucky wouldn't break from tilling "for a silly pic". Logo by Elizabeth Rosenberg and Mandee Rae. 

Our team pulls together each day in genuine fellowship. Each were reared locally and care about our rural community. Wesley is meticulous with equipment and infrastructure and is essential to a smooth operation. Curtis cooks for everyone, lifts spirits with each encounter, and will do anything to help our animals thrive while making others laugh. Hellen is a calm, determined force who keeps everyone and everything coordinated in the packing shed. Wade is the kind, smart youngest-ever manager of the garden who accepts this enormous challenge with a healthy level of fear, generous amounts of grace, and an unmatched determination to succeed. Danny, Lucky, Ben and others are reliable, talented, flexible farmers who accept any assignment with a professionalism that keeps the pieces stitched together. As a result, we (the entire team) are more motivated than ever to grow the best local food for our customers so that we can sustain these local jobs for our rural community. Thank you for making this happen!

CSA Shares - Weekly and Bi-Weekly Members

Look what these amazing people pulled out of the grown this week! Recipes for each are listed below. Simply click on the link, back out of any advertisements, and enjoy these easy, delicious recipes. Don't be afraid to substitute ingredients and even leave some things out if you don't have them. The key is to just cook the fresh food. It really doesn't need much adornment. 

Purple Viking Potatoes - Purple Vikings are creamy and delicious and perfect for Scalloped Potatoes. This recipe with a lighter cheese and fragrant thyme is perfect! Or, if you prefer, try Garlic and Dill Smashed Potatoes. Or just boil them in salt water, chop up some lemon basil, stir all into soft butter and grind pepper on top. 

Lemon Basil - Lovely when chopped to add a fresh fragrance and flavor to anything. Try Lemon Basil Shrimp and Pasta for a great summer dish. If you don't have shrimp, chicken or tofu will do just as well. And, here is a fresh Lemon Basil Vinaigrette for your salads and sandwiches. Or a favorite, Lemon Basil Iced Tea

Cabbage - Perfect in Blue Cheese Cabbage Slaw or cooked with your potatoes in this super easy and quick Bubble and Squeak, a British dish of fried potatoes and cabbage. Gingery Creamed Kale and Cabbage is an indulging dish. I have not tried it, but it received 1949 five-star ratings!

Curly Kale - This beautiful kale is perfect in the oven as Crispy Roasted Kale. It's also terrific as a salad with JUST olive oil, salt and pepper. Don't be afraid to add it or your chard to any of your potato casseroles for an infusion of flavor and nutrition. One serving of this beautiful kale offers almost 700% of our daily recommended value of Vitamin K, a vitamin that is becoming more important in the absorption of calcium and other key health initiatives. It also offers over 200% of our Vitamin A and over 100% of our Vitamin C requirements. Make kale into Cabbage, Carrot and Purple Kale Latkes for a delicious snack, side dish or meal. Here are more recipes for kale in 10 Delicious Ways to Serve Curly Kale

Rainbow Chard - For the ultimate super healthy, super delicious, super easy meal, try One Pot Mushroom and Swiss Chard Pasta recipe. If sautéing on the stove top, remember to remove the leaves from stems, dice the stems and sauté them as you would chopped onions before adding the chard and a splash of water, salt and pepper. Cook till chard leaves are tender. We also chop it all - leaves and stems and coat with olive oil, lemon, salt and pepper with a squeeze of lemon or sprinkle of white or red balsamic vinegar to make a raw salad. Chard combines well with cabbage and kale for a big crowd. 

Multiplier Onion - These onions will be amazing in beef stew using your Beef Chuck Steak (below). Unlike the light Spring Onions you've been receiving in your CSA share, these perennial Multiplier Onions produce a strong, rich onion flavor that is delicious when cooked or roasted. Multiplier Onions are also perfect for storage. Keep your bulbs somewhere dry and warm for a few days. Laying out in the sun works, as long as the weather is dry and not humid. This helps to dry the outer layers of skin on the bulbs, and they will store much longer. A cool and dark location is best to store your onions after they dry, and they should last for months. Don’t keep them in a closed container or they will certainly get moldy. They are perfect for Caramelized Onions or our favorite, the super easy: Roasted Onions

Protein Shares - Weekly and Bi-Weekly Members

Beef Chuck Roast - Most of the great slow-cooker recipes use chuck roast and these are especially beautiful and healthy. A summer favorite: Slow Cooker Shredded Beef Tacos. Or, Slow Cooker Barbecued Beef Sandwiches. Or the super easy and delicious with your onion and potatoes: Perfect Pot Roast

Cube Steak - Commonly known as "chicken fried steak", this meat has been cubed to aid in tenderness. Try Cube Steak with Mushroom and Sherry Sauce. Or the ridiculously indulging but not very healthy Chicken Fried Steak with Gravy and Mashed Potatoes

Pork Sausage - featuring Hot seasoning, this sausage is great in breakfast patties or to season dishes such as stuffed cabbage or quiche or even spaghetti. This would be a good week for Potato Sausage Casserole, or just Best Biscuits with Sausage. Or, Whole Grain Stuffed Cabbage. You can use rice instead of bugler if you prefer. 

Thank you so much for your patronage! We hope you enjoy this fresh food from Waverly Farms, LC. Please like us on Facebook and follow us on Instagram (below).

Enjoy!

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 6/1/2017 5:31am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We have a lot of meat to sell between now and fall, so I'm hoping you can help. The American Livestock Conservancy, which works hard to save over 250 American livestock breeds from going extinct depends upon small farms like ours to raise, nurture and develop markets for these beautiful animals. They make a strong case that if small farms do not find people who want to eat these breeds, they will go extinct (clearly, we can't keep a livestock breed alive as pets), compromising genetic diversity. You see, the problem is that the big commercial producers of beef, lamb, pork, and chicken, have chosen just a few breeds that grow fast and big. When business requires biggest the biggest and fastest, by definition that means one or two, not hundreds of breeds. Here are some statistics: 

100 YEARS OF AGRICULTURAL CHANGE: SOME TRENDS AND FIGURES RELATED TO AGROBIODIVERSITY Source: Food and Agriculture Organization of the United Nations, 1999

* Since the 1900s, some 75 percent of plant genetic diversity has been lost as farmers worldwide have left their multiple local varieties and landraces for genetically uniform, high-yielding varieties.

* 30 percent of livestock breeds are at risk of extinction; six breeds are lost each month.

* Today, 75 percent of the world’s food is generated from only 12 plants and five animal species.

* Of the 4 percent of the 250 000 to 300 000 known edible plant species, only 150 to 200 are used by humans. Only three - rice, maize and wheat - contribute nearly 60 percent of calories and proteins obtained by humans from plants.

* Animals provide some 30 percent of human requirements for food and agriculture and 12 percent of the world’s population live almost entirely on products from ruminants.

At Waverly Farms, we love raising these beautiful heritage breeds and ask that if you know people who want well-raised, grass-fed, Certified Organically-supplemented, Animal Welfare Approved lamb, pork or beef, please ask them to Contact Us us. We sell it all by the cut, quarter, half, side or whole, custom butchered or live. Thank you! 

CSA Shares - Weekly Members

This week's share is for Weekly Members only... bi-weekly members will receive shares again next week.

This week's share is a doozy, weighing in at about seven pounds! Four pounds of that are fresh, delicious, earthy potatoes. About 1 in 10 have a black spot in the center from all the rain we've had, which is why we are sending you more than we might otherwise.

Potatoes - Turns out that if you remove the grease and fat from french fries and chips (the way most americans eat potatoes), potatoes are actually a very healthy food. One cup of potato provides more than one third of your daily requirement of Vitamin B6 and one quarter of your daily requirement of potassium. Potatoes also provide significant amounts of copper, manganese, phosphorous, fiber, Vitamin B3 and pantothenic acid. Together, these nutrients protect your heart, prevent cancer, build muscle and brain cells, and nourish your body. 

Potatoes can be boiled, roasted, braised and even sautéed. One of my favorite ways to cook potato is to slice it into thin wafers (about 1/4") and cook it in a thin layer of water after sautéing onions and garlic in olive oil, and before adding cooking greens such as the collards, chard or kale in your share this week (see Collard Greens for more detailed instructions). The potato adds a richness and creaminess to the greens that is both comforting and delicious. With a little salt and pepper to taste, I don't really need butter, feta cheese or other garnishment, but it certainly is good when I want to splurge (or inspire kids to eat veggies).  

Here are some easy, quick, delicious recipes using potatoes and other good food in your share this week:

  • Super Energy Kale Soup - uses your onion, potatoes and kale. I'd add the cabbage and chard leaves, too, and another 2 potatoes, keeping the broth the same and seasoning to taste. Before the healthy additions, this one recipe provides 508% of your daily requirement for Vitamin K, 150% of Vitamin A, and 100% of Vitamin C, along with a whole host of other nutrition including calcium, protein, folate and more. Have this every day for lunch!
  • Smashed Potatoes with Garlic - uses your potatoes (I sure wish we had garlic for you this week... soon!). Dice and sauté onion tops (the green) for a delicious garnish to this dish. This recipe is the ultimate comfort food and will be great next to your pork chops and sautéed Rainbow Chard.
  • Baked Potato with Rosemary and Mushroom Sauce - uses your onions and potatoes. Take nutrition to a very high level by adding mushrooms and in one serving you'll receive over 60% of your daily copper and Vitamin C requirements and one third of your Vitamin B6, manganese and potassium requirements! These baked potatoes may cook faster than the recipe says, so check them in 35 minutes and again at 45 minutes. 

Spring Onion - Use as you would any onion and chives. Stuart made an omelette using our free-ranged, Certified Organically-fed eggs, chopped Spring Onion, chopped celery and Salanova Salad greens. Use these instructions for The Everything Omelette, but replace all of the ingredients with things in your CSA share this week. Delicious, high protein, will sustain you for most of the day without that sugar high so typical of breakfast foods. 

Collard Greens - Paula Deen offers the best recipe for Collard Greens, but it requires smoked meat - turkey and pork are best. For a simpler dish, sauté chopped onions in olive oil and cook until tender, about 5 minutes. Stir in 1/2 teaspoon or more of minced garlic and cook until fragrant, about 1 minute. Add 1 cup water and one thinly sliced potato with skin on. Salt and pepper to taste. Cook potato in onion, garlic and water until tender, about 5 minutes (because you sliced them into thin rounds), then add greens, cover and cook until desired doneness. Top with feta cheese. You can, of course, add bacon, turkey or pork at anytime and even use pork fat rather than olive oil, if you like those flavors.  

Rainbow Chard - This healthy, sweet green is terrific sautéed or made into a salad. Try Apple-Walnut Rainbow Chard Salad, or the ever delicious Swiss Chard and Herb Tart, which includes a simple recipe for crust.

Kale - This superfood can be a bit tough, so most kale lovers extract ALL of its nutrition in a smoothie. Here are 10 Tasty Kale Smoothies that will start your day off with a boost! A tip to remember is that you can wash and prep the kale in advance and put it in the freezer. Freezing kale tenderizes it and adds frost to your smoothie.  Also see the Super Energy Kale Soup recipe above.

Cabbage - Well..... now that we have potatoes, how can you resist not combining cabbage and potatoes in Smashed Potatoes with Cabbage. We roasted Cabbage and Potatoes together and that was terrific, too. Use your Spring Onion instead of Leeks in this recipe for Roasted Potatoes, Leaks and Cabbage. If you don't have a jelly roll pan, you can use a cookie sheet or roasting pan. I line them with parchment paper for easy clean-up. This is a great dish next to London Broil or any steak.

Salanova - Cook this in The Everything Omelette (see Spring Onion above), or make your favorite salad. This is a VERY special lettuce that you will absolutely love. Fruits, nuts and feta cheese are my favorites in salad. With or without chicken, this Classic Waldorf salad using Salanova lettuce will make a great meal or side dish, and is especially welcomed at picnics and other gatherings.  

Ovation Mix - This is a spicy salad mix that includes red mustard greens, mizuna, tatsoi, kale, and arugula. I always want to put sweet pears, toasted walnuts and feta cheese to balance this spicy mixture. Here are some Ovation Mix Dressings that you'll love. 

Protein Shares - Weekly Members

Pork Chops - The butcher misread my instructions and cut the pork chops thin instead of the 1-1/4" that I requested. Many people love thin pork chops and I guess we will, too. Cooking pork chops is tricky, so maybe thin is better for now. For perfect pork chops, brine them, sear them and cook them slowly in the oven as in this recipe for How to Cook Tender, Juicy Pork Chops Every Time. For more information about common mistakes to avoid, I love this short primer from Bon Apetit: How to Cook Pork Chops that Will Rival any Restaurant's. Please let the pork chops come to room temperature before cooking and don't skip the brining step. These are easy things that make a huge difference!

London Broil - This top round is a wonderful cut of meat, especially on the grill but also in the oven. It is lean, packed with flavor, and so delicious when cooked well and sliced thinly, agains the grain. For starters, thaw this in your refrigerator for 5 days to help it age even more and relax. Take it out of the cold several hours before cooking so that it cooks through evenly. Here is a very nice recipe for marinading and cooking Grass-fed London Broil. For cooking in the oven or grill, try Chelsea Green's Perfect Tender Grass-fed Steak

Enjoy!

Stuart and Patti Rosenberg, owners
Wade Bagley, garden manager
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 5/25/2017 9:26am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We hope you are enjoying your farm fresh food and can't thank you enough for supporting our farming efforts and rural jobs! The weather has been great for summer planting and terrible for Spring harvest, but we have carrots and cabbage as new additions this week, and peeked at our potatoes which are ready for a first harvest as soon as the ground dries out a bit.


Memorial Day BBQ

Everything in your share can be used to create a fun and delicious Memorial Day BBQ. Here are our recommendations for recipes that will please a crowd: 


CSA Share This Week - All Members!

 

Spring Onion - As beautiful and fragrant as ever, we will be grilling these this weekend using this super easy and delicious How to Grill Spring Onions recipe. All you really need is olive oil, salt and pepper, although a squeeze of lemon is a nice touch at the end. If you're not up for grilling, they are just as good roasted in the oven, as in Roasted Spring Vegetables. Grilling and roasting make onions sweeter and somewhat creamy. Of course, you can always chop them into vegetable stir fry or make them into a lovely make-ahead Spring Onion and Cabbage Quiche. Don't let the crust and fancy pan scare you away. You can always use a store-bought crust in a disposable metal pie pan. The trick with quiche is to make sure the filling evaporates and is not too wet, so make this in advance and follow directions and notes carefully. 

Carrots - These are not the prettiest carrots, but they are good and super healthy with an essential dose of natural Vitamin A. Try them roasted with Spring Onion (see above) or with Cabbage (see below). You can also just put them all on a pan together and have roasted Spring Onion, Cabbage and Carrots

Cabbage - We've had perfect weather for cabbage and it's great anyway you cook it. Some members put cabbage in all of their greens to sweeten them and make them more enticing for children. So, add them to your Collards, Kale and Rainbow Chard stir-fry. Or, for your Memorial Day BBQ, try Grilled Cabbage or Grilled Cabbage with Bacon. They are both terrific! Nor grilling? Roast cabbage in the oven or try Silky Delicious Roast Cabbage and Carrots. And, of course, there is our favorite Easy Coleslaw Dressing. Coleslaw is great beside or on your hamburgers (see Dallas Burger below).

Collard Greens - Fresh collard greens cooked with onion, garlic, chile pepper flakes, bacon fat, and dark sesame oil make the perfect dish in this easy Collard Greens Recipe. Be sure to remove the leaves and discard the tough stems!  You can also add the Rainbow Chard and/or Curly Kale to this collard greens recipe for a bigger and very delicious dish. We've gotten into the habit of sprinkling most of our sautéed vegetables with feta cheese at the table and it's delicious! Some prefer crumbled bacon on top. The really fun people top with both feta and crumbled bacon. 

Rainbow Chard - When cooking Rainbow Chard, remove the colorful stems, chop them separately and cook them with chopped onion for a few minutes (until tender) before adding the chard leaves. An easy dinner, lunch or breakfast would be Swiss Chard and Onion Frittata or Eggs Nested in Sautéed  Chard and Mushrooms. This recipe is terrific with or without the eggs!

Curly Purple and Green Kale - Kale is special. It's kind of hard to cook, actually. But this curly kale tender and perfect for roasting in the oven, as in Roasted Kale or sautéed Sautéed Kale.  In case you're up for a lot of fun this holiday weekend, this is the best Kale Chips recipe. 

Salanova with Red Sails Lettuce Mix - Salanova Lettuce is kind of the rage in the farming community because its so pretty! Let us know what you think. Here is an easy Salanova Salad Recipe. Since you probably don't have pumpkin, you can use nuts and dried fruit or roasted sweet potato or butternut squash. Or try the fruity Holiday Lettuce Salad. These lettuces are so pretty and delicious that they will go well in any of your favorite salads or sandwiches, or as a lovely base for quiche and frittatas. 


Protein Shares - Weekly, Bi-weekly and Monthly!

Continuing with the Memorial Day grilling theme, we've included Pork Bratwurst Links, Hamburger and Beef Ribs in your protein share. All will do great on the grill, but in case you've chosen to cook inside, we've included recipes for kitchen as well. 

Pork Bratwurst Links (Brats) - See How to Grill Brats to the Perfect Temperature. With or without a bun, Brats are terrific with grainy mustard and sauerkraut or grilled pepper and onions as in Grilled Bratwurst. For non-grillers, you can cook Brats in the kitchen as in Bratwurst Supper Recipe. Or, just simply pan fry them until cooked well, serve with mustard and your favorite sautéed greens and roasted vegetables on the side. Or, put the Brats in your sautéed vegetables. Brats make everything better.  

Hamburger - A favorite is the Dallas Burger, which involves bbq sauce, coleslaw and pickles! For even more flavor, dissect your Brats, discard the skin and combine the ground pork and ground beef before you make your hamburger patties. Not grilling? Try our other favorite dinner: Hamburger Steak with Onion Gravy.

Beef Ribs - On the grill we recommend Mike Mill's Beef Ribs Recipe.  In the slow cooker it's Dark Beer and Black Pepper Braised Short Ribs, or the more common and equally good (maybe better) Slow Cooker BBQ Short Ribs which works well with your favorite store-bought or homemade BBQ sauce. 


Habe a Happy and Safe Memorial Day! 

Patti

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 5/18/2017 10:12am by Patti Rosenberg.

Waverly Farms, LC


Dear Members,

this week's CSA share is for Weekly Members only.  Bi-weekly shares will arrive next Thursday, along with monthly Protein shares.

This week we have a small treat for you - Zucchini Bread Muffins.  They are a bit dry, so I recommend (highly) that you wrap them in a damp paper towel, heat them in the microwave for 15 seconds, and slather them with butter and honey or jam.  We've included a bit of icing, too, if you prefer.  Still, these muffins need to be rehydrated and heated before applying the icing. They contain nuts, flour and dairy, so please do not eat them if you have food allergies, until you check out the ingredients list below.


Packing in the Nutrients

Look at the nutrients your vegetables are providing this week! The best part is that all of these vegetables were harvested yesterday and so the nutrients are preserved and available to you.

Chard packs a whopper amount of Vit A, while Bok Choy loads in plenty of potassium, and Broccoli becomes an important source of Vit C and Folate. 

Humans used to have much more potassium than salt in their diets. Today, that ratio has flipped upside down, causing serious health problems. Balance YOUR salt levels by loading up with potassium. This reduces fluid build up in veins and tissues. 

Put these nutrients into your bodies!!  All number are per serving:

Veggie Calories

Potassium

(mg)

Calcium

(mg)

Vit A

(IU)

Vit K

(mcg)

Vit C

(mg)

Folate

(mcg)

Bok Choy 20 631 158 7,223 57 44 70
Broccoli 27 229 31 1,207 110 50 84
Chard 25 961 102 10,717 572 31 76
Onion 64 234 36 3 206 11 30
Lettuce 10 194 36 6 126 6 38

For more information about the nutritional content of these and other vegetables, see this helpful Nutrient Chart


Featured Recipes

I was trying to think of a way to save you from reading through each vegetable description so this week I've listed some featured recipes upfront for you. 

1. Broccoli, Chard and Bean Soup - uses our broccoli, chard and onion; garnish with onion scape.

2. Broccoli Scrambled Eggs - uses our broccoli and eggs and is a fast recipe to use with any greens for any meal! Be warned: our broccoli cooks really fast because it is fresh, so take that into consideration. 

3. Grilled Lettuce with Buttermilk-Chive Dressing - uses our lettuce and onion scape. If you don't want to make the dressing, use your favorite or none at all.

4. Perfectly Grilled Onions - Uses our onions and onion scapes.

5. Shredded Collard Greens with Roasted Sweet Potatoes - uses our collards and your sweet potatoes, feta or goat cheese, and cashews or other nuts. 

6. How to Prep for Collard Green Wraps - Ditch bread and make the best low-carb sandwiches out of Collard Greens. Collards are about the only green that truly holds up well to a wrap. See other wrap recipes in the Collard Greens section below. 

7. Bok Choy with Garlic Honey and Soy - uses our Bok Choy. We also add chopped onions to this recipe.


CSA Shares - Weekly Members Only

  

Rainbow Chard - This jewel look and tastes better than ever. Much more flavorful than than any chard you can buy in a store, simply chopping these beautiful greens releases amazing aroma and flavor. Most people remove the colorful stems and chop them separately so they can precede the more tender greens in the heated pan. Rainbow chard goes well in salads, on sandwiches, sautéed as a side dish, or in a smoothie. Try Dark Leafy Greens Fritters for a new family favorite! Or, spruce up those store bought tomatoes with our bacon in Swiss Chard + Walnut Stuffed Tomatoes. If you prefer not to go all the way to the stuffed tomato stage, I think chard with walnuts and bacon is a great idea!

Broccoli - Warning: Our broccoli is very fresh and will cook extremely fast! Overcooking it will cause it to be mushy, so don't. Try Broccoli, Chard and Bean Soup for a healthy and complete meal. Or, the very simple Broccoli Sauté with Garlic. For a complete breakfast, lunch or dinner, a farm favorite is Broccoli Scrambled Eggs. This recipe works with just about any green, by the way. 

Lettuce - Use the loose leafs for sandwiches, salads and garnishes. The heads would be great on the grill as in Grilled Lettuce with Buttermilk-Chive Dressing. Use your onion scapes in place of chives. 

Onion - Beautiful and delicious, try roasting or grilling them or chop them into eggs, sautéed greens, salads, anything. These would be absolutely terrific caramelized on a pizza, frittata or burger.  

Onion Scape - This green section of the onion makes a great garnish. Chop finely and use in a dip or just sprinkle on top of your favorite soup (mine is Amy's Organic Low Sodium canned soups when I don't make my own. See How to Cook with Scapes for ideas on cooking and storing your onion scapes. The bottom line: just cook them just like you would onions. 

Collard Greens - Try Biscuits with Pancetta, Collard Greens and Eggs. Don't get fussy; use canned biscuits, scrambled the eggs, our bacon and the the caramelized onions you cooked above. Delicious! And, oh good grief! This is just too good: Shredded Collard Greens with Sweet Potatoes. Collard wraps are the bomb! See Favorite Recipes above for how to prep the collard leaves, then try some of these favorite fillings: Hummus Collard Wraps. Mix and Match Wraps. Peanut Chicken Collard Wrap. Don't be constrained, use anything - beans, rice, avocado, chicken, beef, pork, other greens... it's all good and super healthy!

Bok Choy - Bok Choy is a farm favorite. We love Bok Choy with Garlic, Honey and Soy

Zucchini Bread Muffins with Icing - These were made with shredded zucchini we froze last summer. We apologize for them being dry, but they work well if you wrap them in a damp paper towel, heat in the microwave for 15 seconds, then slather with butter and honey, maple syrup or jam. Add icing if you prefer. Muffin ingredients are: zucchini, butter, eggs, vanilla, bakings soda, salt, all purpose flour, cinnamon, nutmeg, walnuts, raisins. Icing ingredients: Cream Cheese, butter, confectioner's sugar, vanilla. 


Protein Shares - Weekly Members

This week, we found beautiful, thick, meaty ribs and steaks for your Memorial Day or anytime grill or oven. PLEASE REMEMBER TO THAW THESE BEAUTIFUL CUTS IN THE REFRIGERATOR FOR 5 DAYS BEFORE COOKING FOR THE BEST FLAVOR AND TENDERNESS. 

Beef Ribs - Ribs need to book slowly and our favorite recipe is The BEST Easy Oven Baked Ribs. You can also cook them in the slow cooker as in Slow Cooker Barbecue Ribs or on the grill with Mike Mill's Beef Ribs.

T-Bone Steaks - We've learned that the Green Egg may not be the best grill for grassed beef. Use this recipe for Grilled Grass-fed Ribeye Steaks. It's great for T-bones, too. Or, for more ideas and explanation see How to Cook the Perfect Tender Grass-fed Steak

We hope you enjoy your vegetables this week. I know we are sending you a lot of greens, but your body needs those greens NOW to recover from winter and load up for summer. 

Enjoy!

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 5/11/2017 7:20am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's share is for weekly and bi-weekly members. Monthly protein shares will arrive in 2 more weeks.

The good news is that cooler weather keeps early Spring vegetables like collards, cabbage, kohlrabi and chard going strong and makes them sweet and tender. Spring is for replenishing your body with green chlorophyl so try to eat your greens and enjoy the very fun kohlrabi (which technically is a root vegetable). Carrots, potatoes, beans, tomatoes and much more are planted and waiting for warmer weather. 

Packaging Changes Coming Soon

The reusable green bags are expensive and inconvenient to return to us, so we are moving to double-handled paper bags in coming weeks. You can keep these paper bags! We do appreciate receiving back the large plastic liners, protein share bubble wrappers and ice packs so we can reuse or recycle them. Simply take them with you when you pick up your share and give them to someone at your pick-up location. If you are home delivery, put them on your porch and we'll pick them up. Thank you!

Farm Visits and Farm Stays

Our members are welcome at the farm anytime and there is no charge for a visit. If you would like to schedule a visit and tour, just call Patti at 214-914-0323 or reply to this email with your request. Bring the kids or a friend and come see our gardens, animals and farm.

We also have a beautiful four bedroom, 3 bath farm house that we rent for overnight stays and events. Leave the bustling city life for a few days and come to the country where you can breathe and play outdoor games and connect with nature. Farmville, the High Bridge Trail, Sandy River Outdoor Adventures and Greenfront Furniture Warehouses and the Moton Museum the Crewe Railroad Museum are close by and terrific for a weekend getaway. We stock your fridge with our eggs, bacon and greens for your breakfast and include a free farm tour. Bring the kids, leave the kids, whatever works for you! Members receive a 15% discount on farm stays. Check us out on Airbnb. We'd love to see you!

The guest house at Waverly Farms 2345 Lewiston Plank Rd., Burkeville, VA 23922 is sort of "meh" on the outside but beautiful inside with freshly hand ironed sheets, high speed internet, large farm kitchen, big screen TV, meticulously appointments, and all of the amenities of a great place to stay. Combined with friendly farm tours, our reviews are always five star!

CSA Shares this Week - Weekly and Bi-Weekly Members

It's a beautiful share with many of our favorites! You should be getting pretty good at cooking greens and making smoothies by now. Don't hesitate to freeze extra kale for future smoothies. 

Kale Mix - Freezing temperatures break down the sometimes tough texture of kale, so if you are a smoothie lover, store any extra kale you have by freezing it as in 3 Easy to Freeze Kale Ahead of Time. Then try any of these 10 Tasty Kale Smoothies. I bet our member Christine Ryan, a Certified Health Coach for Weight No More can offer even more recipes on our Facebook site. Just Like Us (below) and enjoy the articles and suggestions from other members, too, including Liz Grinsell who cooks meals that make her 3 boys and husband LOVE VEGGIES! 

Kohlrabi - Roasted Kohlrabi is a treat. It's also terrific just peeled and raw as in Mizuna Salad with Kohlrabi and Pomegranate Seeds. You can substitute golden raisins, sliced cherries, or cranberries for the pomegranate. 

Rainbow Chard - Sautéed Chard with Bacon will be a hit as will Chard with Bacon and Apple. Remember to remove the tougher stems and either chop and cook them first, or discard them. In a sauté, you can cook your chopped onion and chard stems together for a few minutes, then add minced garlic, then greens. I also love chard mixed into a great salad because it is sweet and tender. See Lettuce Mix below. 

Collard Greens - For a sweet change, try Citrus Collards with Raisins Redux. You'll need an orange and golden raisins. Pine nuts are another good addition as in Sautéed Greens with Pine Nuts and Raisins. Protein share members might also pan fry bacon in advance and sprinkle it on top. Another favorite topping: feta cheese. 

Lettuce Mix - Add, fruit, nuts, feta cheese, anything you like to make a great salad. Lettuce Mix is also terrific on sandwiches. I actually love it with eggs at breakfast. If you have left over lettuce at the end of the week, throw them into a sauté of other greens. Try Nutty and Fruity Quinoa Salad with Maple Vinaigrette, which will be even better with more greens! 

Bok Choy - Shake things up with this innovative and delicious Bok Choy Salad. Or, simply sauté it with onions, garlic, soy and honey. My family can't get enough of Bok Choy with Garlic, Honey and Soy.

Protein Shares - Weekly and Bi-weekly Members Only

Pork Chops, Hamburger, and Sausage - Pork Chops are tricky. They need a slow braising to be tender. A trusted recipe is Loveless Cafe Braised Pork Chops.

We are sending pork sausage with hamburger to encourage you to combine them! We did and they made the best hamburgers ever. Top with feta cheese, squeeze a little mustard on the side, and serve with sautéed greens. Or, make your favorite hamburger such as: Beef and Pork Burger with Freakishly Good Homemade Mayo (using our own eggs!). 

Happy Mothers Day to all!  Be sure to Like Us below.  Enjoy!!

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener 
and all of our friendly farm staff at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 5/4/2017 8:14am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's CSA share is for weekly members only. If you are a bi-weekly member please refer to the schedule in your Pick-up Reminder email to know exactly which dates you receive shares. Meanwhile, you may enjoy the recipes and information in this week's newsletter. 

A Good Summer Read

Not eating what I wanted when I wanted it was an adjustment for me, even after reading Barbara Kinglolver's book Animal, Vegetable, Miracle which is about eating seasonally and from the farm. If you have not read her book, you really should. Kingsolver is a biologist, novelist, and beautiful writer who did a great job of comparing the issues of our conventional food system with eating seasonally from the farm. Her book was a major inspiration for our decision to grow organically and a great read for summer. Amazon has it for just $9.50. Click on the book title above to be taken right to Amazon.

Smoothie Season!

We don't talk enough about smoothies, but this is the time of year to perfect them because you have so many greens! Prepping and freezing these greens is a great way to make early morning smoothies into a cinch of a delicious healthy breakfast. They are also a great refreshment and serious alternative to alcohol. Learn to Freeze Leafy Greens and buy frozen fruit. Freezing bananas is a great way to store them, but be sure to remove the peel before you freeze them. Try this amazing vegan recipe The Best Green Smoothie and feel the rush of chlorophyl into your body as you nourish it! if you're hooked after this little bit of effort, try this source for other green smoothies: 10 Green Smoothies that Actually Taste Good.  And, 13 Deliciously Refreshing Green Smoothies, from The Daily Burn. 

CSA Shares May 14, 2017 - Weekly Members Only

What a beautiful share you have this week! Spring greens are in full fashion as we wait for root vegetables to take hold in warmer soil. Embrace these greens as they will give way when temperatures turn hot.

For your health and happiness, we present these lovelies from the earth:

Curly Kale - This kale is tender and beautifully, still I recommend stripping the leaves off of the tougher stems unless you roast it. If your kale (or any green) is a bit dehydrated when it arrives, soak it in tap water for 5-7 minutes to perk it up. Kale is one of the most versatile super foods and chocked full of nutrition, as are all of the greens in your share this week, especially since they were just harvested yesterday! Kale is terrific in smoothies, savory when sautéed, and hardy when roasted or made into chips. Try this most delicious Farro and Kale Salad. Farro is a wonderful grain that is very high in calcium, but you can substitute brown rice, quinoa, or couscous as well. Another favorite of ours is Crispy Roasted Kale

Collards - Collards are so fun! Shrimp with Bacon and Collards or Healthy Shrimp and Grits with Collards would be a treat and so we threw a package of bacon into your Protein share to use with these recipes and to sprinkle over spinach or any of your sautéed greens. I, of course, would add a lot more Collards than these recipes call for, and even Rainbow Chard or Bok Choy, too. If you just want collards, you might try the traditional Southern Style Collard Greens

Garlic Scapes - Scapes are the flower of the garlic plant. We remove these flower stems to encourage the bulb of garlic to thicken up and because they are yummy and very special. These lovely mild garlicky stems are perfect in Fridge-Dive Pesto Pasta (which uses any greens you have) or chopped into Best Soft Scrambled Eggs or fried rice, made into a vinaigrette or just Grilled with Scallions. Anywhere you would normally use scallions, you can use garlic scapes. 

Rainbow Chard - Try a sauté of Lemon-Garlic Rainbow Chard using your garlic scapes. Almond Crusted Trout with White Grits and Rainbow Chard would be lovely meal. 

Bok Choy - Bok Choy stems are a great substitute for celery. Here is the classic recipe for Bok Choy with Garlic, Honey and Soy, again, but we also love to just chop and fold this and other greens into a can of Amy's Organic Soups from your grocery store for a quick lunch or dinner. 

Spring Onion - The white of the onion is used like any other onion, usually chopped and sautéed with garlic as a base for greens, eggs or anything savory. They can also be used like the garlic scapes above. I particularly like the green part of these scallions chopped finely on the sour cream topping of a taco made with our Waverly Farms hamburger, which is in your protein share this week. Try Easier Thank Making Tacos, but get creative and use the greens in your share this week rather than the recommended lettuce. Another favorite, the super easy: Spring Onion Frittata

Spinach - Spinach is amazing next to or folded into eggs. Oh, do I dare introduce you to Custardy Baked Orzo with Spinach? We also love sautéed spinach topped with feta or bacon as in Sautéed Spinach with Bacon

Protein Shares

Hamburger and Roasts with a bit of Bacon are included in your share this week. This time of year, hamburger should be made into hamburgers, and so we give you The Classic Burger recipe. Bacon should be cooked on top of the stove slowly until brown, cooked and crumbled as a topping for any of your greens. Please remember to thaw roasts for 5 days, marinade them in your favorite (ours is Mr. Stubbs Beef Marinade) and cook them according to instruction. They are both great on the grill when properly marinated. Some have Sirloin Tip Roast and others have London Broil

Enjoy!

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please call in advance to schedule your visit

Posted 4/27/2017 10:03am by Patti Rosenberg.

Waverly Farms, LC

Hello, Waverly Farms CSA Members!

Welcome! Your first CSA shares arrive today. It appears that shares may arrive earlier than previously planned, so if you'd like to pick up earlier, please call your designated pick-up location to see if your share has arrived. Once we know the route we will adjust the pick-up times on your weekly reminder email.

This email includes a picture, which is also stapled onto your bags, and helpful information, recipes and tips about the items in your shares. But, first, there are a few things you need to know at the beginning of the season:

1.  We hate to waste money or clog the environment so we reuse bags, bubble wrap, ice packs, everything - we'll take it all. Returning the previous week's reusables, if they are not spoiled, when you pick up your shares is helpful. 

2. If you elected home delivery, please put coolers (preferably with ice packs) on your front porch or designated drop off location so that your eggs, meat and veggies will stay fresh while you are away. If you have special instructions, please reply to this email and we will put a note in your account. 

3. In an effort to reduce labor and costs, we've elected not label each item.  Instead, we provide a picture in this email and stapled to your bags of the items in your share each week and we label them on the picture. We hope this works for you. You might take this picture off your bag and put it some place handy so you can reference it during the week. An Animal Welfare Approved magnet is included in case you want to post it to something metal in your kitchen.

4. Many vegetables dehydrate during transportation. We turn back flips to keep this from happening, but some are just more delicate than others. Pea shoots, for instance, will arrive looking kind of limp. Soak any of your vegetables in a bit of tap water and they will spring right back to lovely.

5. We absolutely appreciate your patronage and are happy to help in any way that we can.  Please don't hesitate to email me at patti_rosenberg@hotmail.com or txt or call 214-914-0323. Just let me know who you are if you txt. 

Your Waverly Farms CSA Shares This Week

Spring Onion - This delicate onion is a great base in your sautéed vegetables. Chop the white part and sauté it in a bit of olive oil before you add the greens. Chop the green part of the onion as a flavorful garnish on taco's, eggs, soups, etc. Roasted spring onion is also delicious. Simply coat the whole thing in olive oil, sprinkle with salt and pepper, lay flat on a cookie sheet or tin, and cook in a preheated 400 degree oven for about 10 minutes. For a real treat, try Polenta Tart or Spring Onion and Lemon Focaccia.

Bok Choy - Bok choy is delicious for its watery, flavorful stem and green leaves. Traditionally, it is cooked on top of the stove with garlic, honey and soy. Here is the classic recipe for Bok Choy. You can substitute olive or sesame oil for peanut oil if you don't have it. We also love to chop it, stems and all, into a sauté medley with other greens, such as Rainbow Chard or Spinach. Try lemon and garlic rather than soy. Bok Choy, which is a Chinese cabbage, also is delicious with seafood. My favorite: Stir-fried Shrimp and Bok Choy

Rainbow Chard - Wow! This is the most beautiful chard we have ever grown (or seen!). Chard is actually related to beets so it's super healthy but tastes nothing like beets. When sautéing chard, remove the colorful stems from the leaves. Chop the stems and cook them first since they take a little longer (about five minutes in heated olive oil or butter). Add the leaves at the last minute and cook just until tender (about 1 minute). Chard is excellent when combined with Spinach or Bok Choy, so do not hesitate to stir them altogether in the pan. A favorite recipe is Swiss Chard with Bacon. And if you are interested in knowing more about chard, see All About Rainbow Chard. 

Pea Shoots - While a little stringy, pea shoots are full of flavor! We snack on them raw, add them to salads, chop them on eggs, but they also make a great pasta dish as in Pasta with Pea Shoots. I'd be tempted to add other greens to that dish, too. I tried to select one recipe from this article about pea shoots and could not, so ignore the irritating add and scroll through Pea Shoot Recipes to find inspiration. Pea Shoot and Pear Smoothie, anyone?

Lettuce Mix - This delicate salad mix, which has an occasional sprig of beet greens and arugula, would be great in the Pea Shoot and Pear Smoothie recipe (above), or as a salad, or just sautéed with other greens. For salads we do all kinds of things, putting fruit, nuts, feta cheese, avocado, figs. Anything goes. Here is a good Mixed Green Salad with Parmigiano Crisps to get you started. And my favorite, the amazingly easy Cranberry Salad with Feta and Walnuts. Don't hesitate to throw Spinach or Rainbow Chard leaves into your salad. Have you tried salad after dinner? It's a very satisfying alternative to dessert. Again, ignore the ads and learn How to Make a Great Green Salad

Spinach - Spinach Smoothie with Avocado and Apple is a good start. This spinach will have loads more flavor and nutrition than that wimpy, pale baby spinach that we buy at the grocery store (that even when organic is gassed with preservatives).  Ina Garten is my go to girl for great recipes and you might enjoy her Garlic Sautéed Spinach recipe. Mini Spinach Pies with Parmesan are so fun and healthy!

Protein Shares - for subscribers who elected this option. 

All of our meats are Animal Welfare Approved, grass fed, pastured freely and supplemented with Certified Organic whole foods, sea kelp and minerals. Please remember to thaw meats in the refrigerator. Ground meats, such as sausage and hamburger, or those you will cook in a slow cooker can be cooked as soon as they are thawed. Important cuts, like steaks and roasts will be much more tender and flavorful if you thaw them in your refrigerator for 5 days before cooking them. Our meats hold up well to the rigors of your favorite marinade or do just as well with a dry rub and proper cooking. 

Pork Sausage - Make into patties or stir-fry them, but put them with eggs or in your favorite recipe. Cook pork well and remember to let the grease cool and harden, wipe from pan with a paper towel and throw in the garbage can rather than down your sink, since animal fats can clog sinks. Here are some ideas that go beyond breakfast: Italian Sausage Burgers wit Garlicky Spinach using our sausage made as a hamburger patty. Or Sausage and Potato Quesadillas, or Farfalle with Spicy Sausage and Butternut Squash

Beef Steaks - Please thaw these properly.  They are beautiful and delicious. You might appreciate this article How to Cook Perfectly Tender Grass-fed Steak.  Stuart and I sprinkle one side with dots of balsamic vinegar, add a dry rub to both sides (salt, pepper or steak seasoning rub), let it sit covered on the counter for two hours, then grill on high heat removing when it is rare to medium-rare, as in Grilled Grass-fed Rib-eye Steaks with Balsamic-Caper Vinaigrette

We hope you enjoy this first share. Please give us your feedback on quantity - too much? too little? And, let us know if you have any suggestions for how we might improve. 

Enjoy!

Stuart and Patti Rosenberg
and the entire amazing farm team at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 4/26/2017 6:12am by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!

Thank you for joining our CSA this year!  Your first share arrives at your pick up location (or home if you selected that option) THIS THURSDAY, tomorrow, April 27!

Details will be included in your Pick-up Reminder email that arrives Wednesday night. Your balance for the entire 32-week growing season will always be included in that email. Please feel free to pay along the way during the season by either sending a check or clicking the link in your Pick-up Reminder Letter for online credit/debit card payments. 

You will also receive another email from us each week on Thursdays. This is our Waverly Farms Newsletter which lists every product in your share and offers helpful recipes and tips for enjoying them. You may have to put me in your Contacts to make sure our emails do not land in your Junk folder. 

Your support makes it possible for us to grow, harvest, wash, pack and deliver to you the finest nutrition you can buy. Your Waverly Farms vegetables are harvested on Wednesday and delivered to you on Thursday. We never use potentially harmful chemicals like pesticides or herbicides and we feed our animals only Certified Organic whole foods and minerals while rotating them on a generous 100 acres of sustainably managed pasture. We passed our Animal Welfare Approved audit with flying colors again this year, the 8th year we have earned this prestigious honor. It means we do things right, don't cut corners, and provide wonderful lives for our livestock.

The first few weeks are bound to find an error to two in accounts or delivery or product. We try hard for 100% accuracy, but if you ever have a question, problem, suggestion or mishap, or want to make a change to your subscription, please call Patti at 214-914-0323 or reply to any email that you receive from us. 

Thank you!  

 Stuart and Patti Rosenberg

Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please call in advance to schedule your visit