News and Blog

Posted 7/11/2018 9:23am by Patti Rosenberg.

Waverly Farms, LC

Hi, Members!  We had planned this week's share for weekly members only, but since have realized that that creates quite a gap for bi-weekly members, especially those who were on vacation. 

If you are a bi-weekly member and would like a share this week, we'd love to accommodate you.  You will also receive a share next week to get us back on schedule.  

Please let us know as early as possible today!  We'll pack a few extra shares in case you don't receive this message until tonight.  

Thank you!  Patti

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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Posted 7/4/2018 11:27am by Patti Rosenberg.

Waverly Farms, LC

Hi, everyone!  I meant to attach this schedule of CSA deliveries for this year. This should help everyone plan.  Shares arrive at the pick-up location you chose during enrollment, or at your home or office, if you selected that option.

Have a happy and safe 4th of July!  Patti





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 7/4/2018 7:32am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Just a reminder that We will not deliver CSA shares this week of July 4th or for Christmas week  We wish you a happy and safe July 4th holiday!  

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 6/8/2018 6:07am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Hello there!  How did your week go?  Did you try any of the recipes from last week?  How did they turn out?  This week's box is a real treat thanks to all the hard work of the farmers at Waverly!  Here's what you will receive and some ideas of how to use it!  

Chard - Various greens work well when incorporated into a pasta dish, I like this one and there is a lot of flexibility with it, for example this time of year you may be able to find some decent tomatoes and dice those into it rather than the tomato sauce.  Also I use traditional pasta rather than brown rice pasta.  I love to put white beans into a pasta dish for protein.  https://www.loveandlemons.com/simple-swiss-chard-pasta/  Look how yummy this is!

Collards - Lots of different types of greens can be used in smoothies too, not just spinach or kale!  You could combine these collards with frozen bananas (I always have a few in the freezer for banana bread, when they get too brown to be eaten on their own), a handful of fresh or frozen blueberries, and Greek yogurt if you have it on hand, as well as some flaxseed.  Drizzle in a bit of honey if you need some extra sweetness.  I am a big fan of smoothies for breakfast in the summertime.  

Beets - it is early in the beet season so these are smaller than some we will receive later in the season, but the tops are also very useful.  You could chop the tops and make a salad and then roast the beets and top the salad with them and add feta cheese.  Top with your favorite vinaigrette for a scrumptious lunch!

https://www.epicurious.com/recipes/food/views/roasted-beet-salad-with-beet-greens-and-feta-3188  Here's a recipe if needed, I would skip the capers but that's just my personal taste! Patti would add extra capers!

Cabbage - I love to make a sautee with onions (white onions or the green onions in this box would work perfectly well too), cabbage and apple.  It is SO delicious and is super tasty leftover cold or warmed up.  I saute the onion with olive oil, then add the cabbage chopped up, then add diced apple and some apple cider vinegar. Then add salt and pepper to taste. The flavors are fantastic and it is so simple. 

Pak Choi - These would be delicious grilled and served alongside the beef/sausage hamburger mentioned above or with any protein.  Do you grill your vegetables much?

Kale -  Did you try the kale chips a couple of weeks ago?  I have been making them a lot, so crunchy and salty and just good!!  Perfect as a substitute for chips with your sandwich.

Onions - You could use these in so many ways, but try them grilled this week and let us know how you like them!  Even grilled and then chopped into a salad!  Yum! https://www.seriouseats.com/recipes/2010/04/the-crisper-whisperer-grilled-spring-onions-recipe.html

Garlic - Garlic could be used in the pasta dish, and is in the dressing for the beet greens and roasted beet salad.  I use onions and garlic almost daily, how about you?

Protein Shares

If you opt for the protein share, you will receive:

Pork Chops - These would pair very well with the cabbage/onion/apple saute that I mentioned earlier and there are several days in the coming week when the temps aren't TOO high so I'm ok with using my oven (anyone else barely use theirs in July and August?!)  https://www.tasteofhome.com/recipes/dijon-pork-chops

Hamburger and Hot and Medium Sausage - Has anyone tried a burger made with a blend of ground beef and sausage?  Makes for a very juicy patty - tell me what you think!  http://www.geniuskitchen.com/recipe/owens-sausage-and-ground-beef-backyard-burgers-310486#activity-feed

Please let me know if there is any way I can make this email more helpful or useful to you! 

Happy cooking! 

Liz Grinsell

 

Stuart and Patti Rosenberg, owners and all of the friendly farmers at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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Posted 5/31/2018 11:24pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's farm share is for Weekly members only and includes freshly picked CHERRIES (not pictured).


Happy Wednesday everyone!  How is everyone doing with their boxes every week?  Have you tried any of the recipes I've sent?  I'd love to hear some feedback, hope you are enjoying our weekly "chats" as much as I am!  We have a wonderful box of goodness this week - everything pictured above plus some CHERRIES!!  How fun is that?!  Here are some ideas!

Cherries - Fresh from the fruit trees of our gardener's family, the Bagley's, these are not uber-sweet cherries, so not ideal for snacking but would be great in a cobbler like this one. Our very own Wade’s mom passed along her recipe for Fruit Cobbler:

Prepare 2+ cups fruit (wash, pit, peel, cut, etc.). 1 cup flour + 1 cup sugar (reduce for sweet fruits) + 3 tsp baking powder + 1/8 tsp. salt. Stir dry ingredients together in mixing bowl; add 1 cup milk and mix until thoroughly combined (don't overstir); allow batter to rest while 3/4 stick butter is melting in 9"x9" baking pan in oven while preheating to 350 degrees. Pour batter into butter and swirl together gently. Evenly distribute fruit over batter. Bake @ 350 for 30-40 min. until top is golden and knife comes out clean. Best served warm with vanilla ice cream. Notes: 1. Reduce ingredients to 3/4 c. flour,sugar, milk + 2 tsp. b.powder if using a pan smaller than 9x9. 2. If your fruit is very juicy, you may need to reduce the amount of milk used in the batter. 3. If making with peaches, consider adding a bit of nutmeg &/or cinnamon. 4. You can also mix fruits. I like to mix peaches and blackberries as they are usually "in season" at the same time.

Cherries would also be delicious with the pork roast in a dish like this https://www.southernliving.com/recipes/roast-pork-spiced-cherry-sauce-recipe

Kale - I finally tried a "salad in a jar" this week and it worked really well!  I used some kale as my green and I find that if I'm going to use kale in a salad it's important to let the dressing sit on the green for a bit longer than a typical salad, to permeate the surface and soften it a bit.  The results were tasty and it made for a healthy lunch on a busy work day.  

I used this as a guide to make mine, you can make several jars at once and have lunch prepared ahead of time for days with fresh, nutritious ingredients. 

Garlic Scapes - You may not be familiar with these, and there are a variety of ways you can use them, all of which fit well with the other ingredients in this week's box.  Mixed into scrambled eggs, whisked into a vinaigrette, or blended into a pesto, you can't go wrong!  https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes

Pak Choi, Onions and Cabbage - These ingredients would work well in a stir fry, or in this egg roll in a bowl recipe I discovered a few months ago when I was trying to hop on the Instant Pot bandwagon.  I must admit I never fully fell in love - any fans out there?  I want to love it and use it more than I do.  This recipe is easily adaptable to a regular pan and you could also use your garlic scapes in there!  With the pak choi AND cabbage, there's extra veggie goodness and nutrition packed in.  https://www.idonthavetimeforthat.com/instant-pot-egg-roll-bowls/  This would be particularly useful if you didn't happen to use up your sausage from last week's share!

Swiss Chard - This recipe would work well with the garlic scapes and would be yummy with the pork roast if you chose to receive the protein share.  The tangy, fresh taste would pair well with a fatty roast.  https://www.bonappetit.com/recipe/sauteed-swiss-chard-with-garlic-and-lemon

Collards - One of our CSA members has been sharing pictures of delicious food that she is preparing from the weekly shares.  She made dirty rice with collards, what a great idea!  Yummy and hearty, this would pair well with the pork ribs from this week's protein share.  Thanks for sharing, Tracy!  Keep em coming!

Turnip Greens - This recipe for turnip greens looks tasty and I like the addition of the pecans - https://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-turnip-greens-recipe-1943248  

Protein Share - Weekly Members

For this week's protein share, you will receive pork ribs, pork roast and hamburger.

Pork ribs - This sweet and gooey recipe would compliment any of the greens with a tangy or spicy preparation - I don't have a smoker myself so this could be a tasty alternative.

https://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html  

Pork Roast - You could go with several different flavor profiles here, but if you are pairing it with a flavorful side dish, you may want to go with classic tastes such as garlic, salt and pepper - I love preparing a big piece of meat on a Sunday and being able to use it for meals during a busy week.  https://cookthestory.com/how-to-roast-pork-perfectly/  If you want to reinvent the leftovers, you could dice them up and put into the dirty rice or slice thinly and put on some rolls with some barbecue sauce and make a yummy sandwich!

Hamburger - I have made this recipe time and time again for my family and it is one of my husband's favorites.  It would go well with any of the greens as a hearty meal.  Enjoy!  https://www.foodnetwork.com/recipes/paula-deen/old-fashioned-meat-loaf-aka-basic-meatloaf-recipe-1953100

Besure to like us on facebook (link below) to get all of the latest farm news!  

Happy Eating!

Liz 

 

Stuart and Patti Rosenberg, owners with an amazing 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 5/24/2018 11:16am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's share is for all members - Weekly, Bi-weekly, and Monthly Protein shares.  

Hello there!  It's me again, Liz Grinsell - my son is well after an overnight visit to the hospital and I'm ready to share some tasty recipe ideas with you!  I know what you're thinking when you see the picture of this week's box - HOLY GREEN VEGETABLES BATMAN!  My dear friend Kim and fellow Waverly CSA shareholder told me "I love that I now eat more greens because of the CSA. It makes my whole body feel better.  Seriously".  I have to agree with her!  My husband is a true Southern gentleman who grew up eating a lot more greens than I did - we specialized in iceberg lettuce, broccoli and green beans at my house and that was about it.  And believe it or not my 9 year old LOVES when I cook greens.  But I digress. There is a lot of green goodness in this week's share so here goes:

 

Turnip Greens - I find that turnip greens have a pepperiness to them that some of the other greens do not.  Of course you could cook these a more traditional way, but why not try them in this frittata since it's a long weekend?  https://food52.com/recipes/24340-turnip-greens-frittata  If you want a little shortcut, you could use bagged hash brown potatoes to help fill it and make it easy on yourself.  Would be delicious with a biscuit and some of that strawberry jam that Patti made for us!!  I will confess that I buy the frozen Pillsbury.

 

English Peas, Onions and Bok Choi - I discovered how to make my own fried rice the first year we started with this CSA, what inspired me to try it was some sugar snap peas.  But these onions, peas and bok choi are crying out to be together in a yummy dish!  It's super easy - just sauté the onion in a little oil (I use vegetable but sesame would be delish), then add the veggies from firmest to softest (so for example, carrots if you have them, then peas, then the bok choi chopped up, then add a couple of eggs and swirl it around with a rubber spatula.  Next add some already cooked rice (slightly undercooked is good since it will cook a bit more in the pan), and then other condiments as you wish - I typically just add soy sauce.  I am going to be real with ya'll and tell you that I buy those bags of rice that you can steam in the microwave so I cook 2 bags of rice while I'm sauteeing the vegetables and then dump them in.  You could of course steam some rice on the stovetop or in a rice cooker and add it in.  Mushrooms and broccoli are great additions if you have them on hand and need to use them up.  You can also add a protein such as chicken or pork.

Kale - Kale chips might be a nice way to use up this kale this week, especially since we have so many different types of greens and you may not want to eat them all in the same way (I love variety - how about ya'll?!  My husband could eat the same thing every day for the rest of his life and never complain.  I like to switch it up!).  There are millions of kale chip recipes but if I'm not sure which one to trust, I tend to go back to an old standby - Food Network.  https://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe-1923723  You could add a little chili flake for some heat and to spice things up.  When I am trying to get my kids to try something different, sometimes I pair it with something familiar so I might put a bowl of regular ol' plain potato chips next to the kale chips so they can have a little of both - or we can play a "game" - try both and tell me which one you like best!

Collard Greens - You may want to cook these low and slow while you are out having some (almost) summer fun this weekend, especially if you get a protein share and receive a roast.  You could cook both of them while you are out at the pool and come home to a tasty meal all ready for you!  You can also cook them just like you do Kale chips since this hardy green roasts well.  

Mint - store mint out of your refrigerator with the bottom of the stems in a glass of water. This keep is fresh longer!!  I throw mint into just about everything. Tear or chop it into your greens, salad, tea, ice cream - anything.  You can freeze it into ice cubes, too!  Or, make a fresh Authentic Mint Tabbouleh using the onions and your own tomatoes. 

Leaf Lettuce - Eat this lettuce soon in a salad or on sandwiches. It had a rough week in the rain and is a little stressed. We've washed it for you but could not spin it without bruising it.  

Strawberry Jam - Patti celebrated the Royal Wedding by making strawberry jam - all day, even through the Preakness horse race.  Lucky us, we have berry organically minded Royal Preakness Strawberry Jam this week!  All ingredients are organic, except the pectin. Enjoy on toast, PB&J, or save it for a special Lox and Bagels or jam and goat cheese on crackers.  

Protein Share Members

Roast - Like I mentioned above, if you cook a roast low and slow all day while you are out enjoying the long weekend, you can come home to a yummy dinner.  And they are such a nice size, that you will probably have leftovers for during the work week, and who doesn't like to have food ready to go when you are coming off a long weekend?  The key to a juicy roast is to sear it in the pan on a fairly high heat and then place it in a crock pot or you can prepare it in a Dutch oven and to let it cook for as long as possible!  This will ensure a super moist roast.  Try The Ultimate Slow Cooker Pot Roast, which is FULL of flavor!

Hamburger and Pork Sausage - Well Memorial Day weekend begs for burgers and dogs, right?!  We've got you covered with hamburgers and sausage!  Grill it all up and enjoy!  We keep our burgers simple with salt and garlic powder, how about you?  Do you prefer to add egg, bread crumb, Worcestershire etc.?!  I'm curious to know!!  The official Waverly Farms Ultimate Hamburger blends the pork sausage into the ground beef for a super delish hamburger!  These gorgeous onions will grill perfectly, too.  Just cut them lengthwise and coat them with olive oil, salt and pepper to taste and put them on the grill, turning when they look like they need it. The best!!

Happy Cooking!

Liz

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener plus a whole team of superstars 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 5/17/2018 2:46pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Members!

This week’s CSA share is for weekly members only. 

It is understandable I f you are a bit confused about who is writing the newsletter from week to week.  This week it’s Patti.  Dear Liz had a last minute family emergency.  She has been so gracious to write our email for me this year, since Stuart and I are doing a bit of healthcare consulting this year in Chicago and New York. I won’t bore you with the details, but thought I’d at least try to clear up any confusion.  

Anyway, we have peas this week!! These fresh off the vine peas will offer loads of flavor!  Here’s your entire share of our farm’s harvest:

Strawberries - these beauties are going strong and we have plenty so let us know if you want more, otherwise, we may turn them into jam for you!

English Peas - peas are hard to grow and like many vegetables, some years are better than others. This year was good!  Try thus yummy Pea Crostini  with lemon ricotta, or just blanch them and add them to pasta, salads or as a side dish. English Peas are best out of he shell and barely cooked. 

Kale - kale should be chopped finely and cooked with a touch of water for longer than you would the more delicate greens of Spring. Our favorite recipe is Kale Chips! Something about roasting Kale in the oven that takes away the toughness and makes it super tender.   

Swiss Chard - such a lovely, sweet green that is tender enough for a salad in early Spring, and hardy enough for a savory compliment to shrimp and grits for roast chicken with mashed potatoes. 

Turnip Greens - are a bit spicy and perfect when added to any sautéed mixed greens recipe.  

Collards - sweet and tender, some people remove the stem and others chop it all finely and cook stem and greens together. Still others like to blanch collars leaves to make the best wraps, for a bread-free finger food. 

Onions - chop and sauté before adding greens and eggs for a perfect omelette. There are so many uses for onions. Grilling Spring Onion is one of my favorite ways to enjoy them. 

Protein Shares 

Steaks - be sure to thaw these in your refrigerator for 5 days before marinading and cooking them as you would your favorite steaks. And please cook them just a bit lower temp for best results. Fresh grass-fed beef cooks about 25% faster than store-bought beef so check it early and often!

Beef Ribs - slow braising is a great way to make these ribs fall off the bone, then finish them in the grill. Wrapping in foil and cooking in the oven is easiest with almost the same flavor  

Bacon - cooking this yummy bacon is a bit of an art. Cook it on medium heat and let it simmer until the fat browns. Be careful not to dry it out by overcooking it. But don’t undercook it either. A bit of bacon grease will enhance the flavor of any of your cooked greens! You can either sauté the bacon and then add the greens, or cook the greens and sprinkle crispy bacon bits on top  

Enjoy!

Patti

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 5/10/2018 11:31am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for weekly and bi-weekly members. Yay! 

Hello there!  This is Liz, again.  How did you enjoy last week's selections?  Did you try any new recipes?  I'd love to hear from you!  Just reply to this email from Patti, and I will receive your feedback.

We have quite a fabulous box again this week!  Here's what you will receive:

Strawberries!!!  Let's be honest, fresh ripe strawberries are absolutely delicious just as they are!  There are a few ideas above on how to use them, or you could try dipping them in chocolate as a special Mother's Day treat!  However you have them, enjoy the tender juicy deliciousness that local fruit can offer! Ours were nurtured through fall and winter and never trumped up on water or nitrogen like the grocery berries are, so flavor should be superb!

Romaine Lettuce - we have some HOT weather coming up over the weekend, and that lends itself quite well to grilling.  Why not try grilling your Romaine for a tasty dish?  You could top it with some grilled chicken or steak to make it a meal!  https://www.thespruceeats.com/grilled-romaine-hearts-recipe-1375660


Spinach - I made a tasty smoothie last week with some of the spinach we received using Greek yogurt, a frozen banana (when they get too ripe I stick them in the freezer to use later for smoothies or muffins), blueberries, the spinach and some flaxseed.  And of course there is the totally delicious spinach and strawberry salad with almonds that I have mentioned before (I promise I won't recommend that in every email!) and it works especially well since we are getting strawberries!!

Radishes - These would be tasty sliced thin in a salad (it would add crunch atop the grilled romaine above), or you could try something a little unusual and taste this strawberry and radish salad, and use some Romaine in it as well. Store radishes in the fridge on ice for best results.  
http://noteatingoutinny.com/2011/05/14/strawberry-radish-salad-with-balsamic-vinegar/  

Onions - These would be tasty combined with some of the spinach and our amazing eggs for an omelet over the weekend (it is Mother's Day after all!).  One of our members made an omelet the first week that looked divine! You could also use them to flavor some of our meat such as the stew beef or chuck roast if you receive a protein share.  I made a London broil that I had stored in the freezer this week and used last week's onions with tasty results!

Kale/Swiss Chard mix -  We had a make your own salad bar for dinner tonight - this is a concept I like to do especially on balmy evenings when I don't want to warm up the kitchen with the oven.  My kids seem to like it when they have choices and I can also use a bunch of stuff up in one meal.  This evening, we had the lettuce from last week, the kale/chard mix, roast chicken (I swear by this recipe https://www.100daysofrealfood.com/recipe-the-best-whole-chicken-in-a-crock-pot/ ), kidney beans, cucumbers, carrots, bell pepper, feta, and balsamic vinaigrette.  No 2 salads looked alike, and there are 5 of us.  But everyone got some goodness in their bellies!!

Collards - These would be delicious for dinner any night of the week served alongside your favorite protein (but perhaps with the stew beef or chuck roast if you are a protein member!)  https://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe-1941102  

Strawberries - Let's be honest, fresh ripe strawberries are absolutely delicious just as they are!  There are a few ideas above on how to use them, or you could try dipping them in chocolate as a special Mother's Day treat!  However you have them, enjoy the tender juicy deliciousness that local fruit can offer!

Protein Share Members

If you receive a protein share, you will enjoy:

Pork Sausage - Waverly Farms sausage is so delicious!  It would be perfect made into small patties and served alongside that spinach and onion omelet!  Hello brunch, here I come!

Stew Beef - I'm going to be totally frank with you and tell you that once this hot weather hits, I rarely fix dishes such as beef stew.  I will most likely squirrel this away for one of those days in early fall when the temperature starts to drop, but if not I have made stew like this many times and it is always delicious with this kind of quality beef.  http://www.geniuskitchen.com/recipe/basic-beef-stew-53688  Here's a pic of one I made not too long ago.

Chuck Roast - Again I'm a big fan of using my crockpot when it's warm out to 1) keep the heat out of the house and 2) make dinnertime easy since the hands-on time to prep the main dish is in the morning).  I found this beef barbacoa recipe that you can use chuck roast with - seems like it would be super tasty https://therecipecritic.com/slow-cooker-barbacoa-beef/  and if you didn't have the chance to use your salsa from last week's box, you could use that on top.  The radishes from the box would be a fun crunchy topping for these too! Yummmm!

Enjoy all the freshness that this week's box has to offer -and again if you have any questions or suggestions, please feel free to reach out!!

Bon Appetit,

Elizabeth Grinsell


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 5/4/2018 10:12am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's share is for Weekly members only.

Ok folks, it’s time for round two for the 2018 CSA season!  Sorry you haven’t heard from me or seen any posts of food I’ve made this week.  The stomach bug made its way to our house so I lost a few days to that, but we are all better and I pledge to share some tantalizing pictures with you this week!!

Here is what your CSA share includes this week:

Lettuce – Obviously there are always tons of combinations for a good salad, but I think this one is particularly tasty (especially if you didn’t have the chance to use the bacon from last week’s share!)  https://natashaskitchen.com/blt-salad-recipe/  You could also add hard boiled eggs to this using our delicious eggs!

Spinach – I mentioned the spinach/strawberry salad combo last week, which is a big spring favorite at my house.  Here’s another idea of how to use the spinach, but for breakfast!  I don’t know about you, but once the warm weather hits (and oh boy do we have some warm temps over the next couple of days!) I don’t crave a warm breakfast like oatmeal.  I want something cool and refreshing.  Frozen fruit would work well for this.  https://natashaskitchen.com/green-smoothie-bowl-recipe/

Collards – My dear friend Kim (and fellow CSA member) shared her favorite collards recipe with me the other day (and she is a true Southerner!), give this a try (another way to use your bacon from last week!)  https://spicysouthernkitchen.com/spicy-collard-greens/

Onions – I have to admit, I start 90% of my cooking with onions and garlic, so what could you NOT use these for is the question?!  Chopped up fine in a salad, sautéed in olive oil with some minced garlic (can’t you just SMELL IT?) and then tossed with the collards or chard….lots of possibilities in this little bundle.

Swiss Chard/Kale Mix – I’m going to try this recipe this week – a different take from my usual saute of onion, garlic and the greens – if you try it, tell me what you think!  Sounds tangy, light and refreshing!  https://alexandracooks.com/2014/08/07/swiss-chard-salad-with-lemon-parmesan-breadcrumbs/

Salsa – We are fortunate to receive a jar of fresh salsa from the pantry this week!  Of course this always goes well with chips and a frozen margarita – perfect in this hot weather and it IS Cinco de Mayo this Saturday– or folded in with ground beef (you will receive some in your box if you opted for protein) and made into tasty tacos!


Protein Share Weekly Members

Pork Chops – I don’t know about you, but I sometimes struggle with drying out my pork chops, so I am going to try this recipe this week – let me know if you do too!  The key to grass-fed pork is to cook it slightly slower at a lower temperature and for not as long as other pork.  I will post the results on the Waverly Farms Facebook page! https://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257

Beef Ribs – We are expecting rain this weekend, which lends itself to some cozy crock pot cooking for me.  I think I’ll try a saucy approach to these ribs https://www.yummly.com/recipe/Slow-Cooker-Barbequed-Beef-Ribs-1720541  which would be delicious with the collards as a side dish and perhaps some cornbread or homemade mac and cheese? 

Hamburger – As I mentioned above, this would be a good week to use this for tacos with the salsa, or a homemade queso dip such as this one (can you tell I’m a little excited for Cinco de Mayo?)
https://www.asweetpeachef.com/queso-dip-ground-beef/.  You could even opt for a taco pie if you are looking for that cozy Sunday dinner feeling.  https://www.theseasonedmom.com/taco-pie/

Please let me know if you have any feedback, I’d love to hear your thoughts!  I want you to get the most out of these weekly ideas as possible, I’m here to help!!

Happy cooking!!

Liz Grinsell

and all of your good friends at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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Posted 4/26/2018 10:20am by Patti Rosenberg.

Waverly Farms, LC
April 26, 2018


Hi there!  My name is Liz Grinsell and I will be sending you weekly emails in collaboration with Waverly Farms, LC on how you can make the most of your farm harvest.  I have been married to my husband P.J. for 12 years and we have 3 awesome boys - Patrick 9, Connor 7, and Liam 2.  A little over 6 years ago, I watched the movie "Food Inc." and was absolutely flabbergasted by the way a lot of our food was being made.  I decided to start making better choices by purchasing more organic produce, milk, and meat, and making more of our meals from scratch.  Soon after that, I received a postcard mailer about the Waverly Farms CSA and we have been members ever since. 

I cater our menu for the week to compliment what we receive in our box and I really enjoy finding different ways to use the food!  I have always enjoyed cooking and baking but working with such fresh ingredients really improves the whole experience tenfold.  I will also post pictures of what I make throughout the week on the Waverly Farms Facebook page. As the season unfolds, please feel free to e-mail me with questions, feedback or requests and I will do my best to help! You can reach me at Liz@TheGrinsells.net 

Despite cooler weather and loads of rain, this week's share is just lovely, and includes:

Tip of the week: If your greens arrive somewhat dehydrated, put them in water to perk them up again. Be sure to lay them on the counter to dry a bit before storing them in the refrigerator is a sealed plastic bag.  Otherwise, just wrap everything in the liner bag that comes with your share and throw it in the fridge.  The extra bag helps keep everything fresher. Too much moisture causes greens to spoil, too little cause them to dehydrate, so watch and manage the moisture levels, or eat your greens early in the week.

Lettuce – Obviously this tender lettuce lends itself to making a salad. I often use the lettuce I receive in my box to compliment pizza night, which is every Friday at my house.  After a long week of working and child raising, Mama likes to have a night off, so we order pizza from our favorite local pizzeria, make a salad, and pour a glass of wine.  If you’re not in the mood for a salad, you could also fill the lettuce with chicken salad or even try lettuce wraps (Here’s a Pioneer Woman recipe because although I enjoy them at PF Chang’s, for some reason I don’t tend to buy ground chicken on a regular basis but maybe that’s just me). http://thepioneerwoman.com/cooking/lettuce-wraps/ 

Spinach - This spinach is coming right as the strawberries are starting to look and smell delicious.  My mom has made a spinach and strawberry salad that I really enjoy for years - you add chopped almonds and then use either a poppy seed dressing if you want to go all the way sweet or balsamic vinaigrette if you want a bit of tang.  I have served this at many a brunch with ham and hash brown casserole, but it’s also good as a lunch with some simple chicken or feta on top. Here is a video of a similar salad so you can see how simple it is. 

Spring Greens Mix – I prepare this the same way as I do the young collard greens usually, but I have tried them lots of different ways.  These tender leaves and baby broccoli will be amazing in a salad.  I think I’ll try this recipe this week because lemons are making me especially happy lately.  Anybody want to try this one with me and tell me what you think?!  https://www.allrecipes.com/recipe/148889/sauteed-swiss-chard-with-parmesan-cheese/ 

Young Collard Greens – I am not from the South, but my husband is and one of my boys loves greens almost as much as his Daddy does. I tend to prepare them very simply, by chopping an onion, sometimes a little garlic too, then adding the greens, then some vinegar and cooking them down. If you have better ideas, please feel free to pass them along because I know that I am not an expert on this one!! 

Patrick has been enjoying Waverly Farms eggs, vegetables and meats since he was 3 and he loves vegetables to this day!

Eggs for Everyone!  – There are so many ways to use an egg! Free-ranged, Certified Organically-fed amazing eggs are the perfect food, chocked full of essential vitamins and minerals. My boys really enjoy them scrambled but my husband adores them hard boiled. I really like the idea that they are heading off to school with some wholesome protein in their tummies. Waverly Farms' hens have been laying like crazy. Since this first share of the season is a little light weight, we are sending an extra dozen eggs to everyone this week. Enjoy or share! Paula Deen has a great recipe for Spinach and Bacon Quiche

Protein Share Members receive top sirloin steak, hamburger, and bacon – Please remember to thaw steaks in the refrigerator for 5 days before cooking them.  Also, grass-fed beef cooks faster and needs a slightly lower temperature to be really fantastic. Here is the perfect easy slow cooker recipe for B-B-Q Beef. This is for a brisket, but will work beautifully with your sirloin, too.  

My dad is a grill master and taught me to keep things simple when it comes to grilling steak, so I top it with kosher salt and a bit of pepper.  I am the griller in my household, because although I love my dear husband, he prefers to cook steak to the point where there are no juices left and the poor thing is left gray and sad.  However, I prefer my steak pink and succulent, and so do my children.  So, I take ours off several minutes before his, and everybody is happy!  Another thought is that if you can’t use all the steak in one night, you can grill it all and save some for steak salads the next night.  You will find that I am a HUGE fan of cooking once and eating at least twice – so more tips like that to come!!

Having hamburger (I have never tasted hamburger as delicious as Waverly’s) and bacon in the same box feels like serendipity doesn’t it?  Burgers topped with cheddar and bacon sounds like an excellent meal one night and it looks like nice temperatures this weekend for grilling!!  Burgers are also very good leftover and we do this quite often at my house.  You may want to cook them a little less than you usually would so that when you reheat them the next day, they don’t become too well-done.

Well that’s all for now –I hope my ideas are helpful to you and I welcome any feedback or questions that you may have. 

Please "Like us" on Facebook and follow us on Instagram for more pictures and information and to share your recipes and tops.  

Happy Cooking!!

Liz Grinsell
(on behalf of all of your friends at Waverly Farms, LC)


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