News and Blog

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)
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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)
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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)
Please like and follow us on Facebook and Instagram

   

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

   

Posted 4/14/2018 10:52am by Patti Rosenberg.

Waverly Farms, LC 

 

Lettuce and English Peas are growing like crazy in the high tunnel!  No-spray strawberries have been in the ground since fall and looking great!  Potatoes, onions, garlic, kale, cabbage, turnips, carrots and much more are planted in anticipation of warmer weather.  The Waverly Farms gardens look amazing this year!

Be sure to sign up for the Waverly Farms 2018 CSA Season, if you have not already.  Your weekly or bi-weekly harvest shares include 6-8 super fresh, sustainably grown veggies each week and costs only $34!  Eggs, beef, pork, lamb and home delivery can be purchased separately.  All of our gardens and animals are free of pesticides and herbicides.  We only feed our free-ranged animals Certified Organic feed and supplements.

Visit us at www.waverlyfarmsviginia.com to enroll.  Our season starts April 26th!

Shares are delivered on Thursdays throughout the Spring, Summer and Fall (April 26 - Jan 15), along with our weekly newsletter which provides helpful tips and recipes for everything we put into your share each week. Pay weekly, monthly, quarterly or at your convenience throughout the year, suspend shares when you need to, and cancel at anytime without penalty.  

Join us!  Support our local farmers who work hard to grow the best food for you.  Become a supporting member of Waverly Farms and enjoy the freshest, safest, healthiest, most delicious food around.  You will taste the difference!  

Your local sustainable farmers,

Wade, Wesley, Hellen, Curtis, Danny, DJ, Tony, and Bethany

along with farm owners, 
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 4/13/2018 8:37pm by Patti Rosenberg.
Waverly Farms, LC


Dear Members,

This is our last delivery before the official start of our 2018 CSA Season (that stands for Community Supported Agriculture), which begins April 26th.  With this last “winter delivery” we have a treat for you.  We just harvested a large heritage breed pig that yielded 434lbs of pork and we are offering this pork to members only at special prices.  All of our farm products are free-ranged and Certified Organically-fed. 

Stock up at these special member-only pricess:

  • pork chops $8/lb
  • hot or medium sausage $6/lb
  • smoked uncurled bacon $10/lb
  • pork butt $10/lb
  • pork ribs $6/lb
  • pork leaf fat $4/lb
  • pork back fat $2/lb

We also have:

  • free-ranged and certified organically-fed eggs $6/doz
  • lamburger $10/lb
  • bone-in leg of lamb $12/lb
  • beef burger $8/lb
  • various steaks, ribs, chops, roasts - let us know what you would like and we will reply with prices 

and, from the garden:

  • Beautiful Spring lettuce $5/gallon bag. 

Thank you so much for enrolling with us this year!  Your support is much appreciated. If you would like to order any of our products for delivery this Thursday, simply reply to this email.  Thank you!

Your friends at Waverly Farms, LC  

Wade, Wesley, Curtis, Danny, Hellen, Bethany, Tony and

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 3/17/2018 7:54pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We are offering eggs and meat again this Thursday, March 22nd. 

Also, the 10% discount for renewing members is good through March 31.  Even if you cannot pay 10% down right now, you should enroll to receive your discount.  Just click "invoice me" at check out and send a deposit when you can. 

This is Wade Bagley's third year in our garden and he has a wonderful plan for you, including six long rows of strawberries!!! He already has peas, spinach, chard, kale, broccoli, collards, potatoes and much more in the ground!  Our 2018 season runs from April 26 - January 10.  Please join us in growing safe, local, delicious, healthy food!

We continue to offer eggs at $6/dozen and we'd love for you to take either a minimum of 3 dozen or combine it with meat orders to justify the delivery.  Here's a list of the meat we're offering this week.  If you have a special request, please ask. We might have it:

  • Beef Steaks - Rib Eye or T-bone $22/lb. They arrive 2 per package.
  • Beef Cube Steak - "country friend steak" $8/lb.
  • Beef Stew Meat - $8/lb.
  • Beef Roasts - $12/lb. let us know your favorite cuts
  • Beef Ribs - $10/lb. these are large and meaty
  • Beef Burger - $8/lb
  • Lamb Burger - 10.50/lb 
  • Lamb Chops - $14/lb
  • Lamb Hindquarter Bone-in - $15/lb
  • American Guinea Hog Pork Chops - $12.50/lb
  • American Guinea Hog Bacon - $8/lb
  • American Guinea Hog Pork Butt - $14/lb
  • Ground Pork (use your own seasoning) $8/lb

To order eggs or meat, all you have to do is reply to this email.  We'll add your purchases to your Waverly Farms account and send you an invoice that allows you to pay online with a debit or credit card. Alternatively, you can mail us a check. 

Thank you for your support of our farmers.  We are so pleased to turn your generosity into rural jobs for the most amazing people in Virginia - our farmers! 

All the best, 

Your friendly farm family 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 2/25/2018 12:40pm by Patti Rosenberg.

Waverly Farms, LC

Dear Waverly Farms Fan, 

2018 CSA Enrollment is Now Open

The 2018 CSA Season is now open for enrollment.  We begin Thursday, April 26 and go all the way through January 15th.  That's 39-weeks!  We don't deliver on the weeks of July 4th or Christmas, so you only pay for 37 weeks. 

At check-out, the amount will look large, but do not worry. You have until December 31, 2018 to pay it in full and you may cancel at anytime without penalty.  

Returning members who enroll before March 31st receive a 10% discount, so enroll early.  As in years past, your balance will show on your Weekly Pick-up Reminder email with a link for payment.  Pay as you can, at least monthly. To enroll, click here for Returning Members.

If you have trouble checking out, or if you cannot pay 10% down now, click on the Invoice Me button at check out and send a check when you can.  

Egg and Meat Deliveries This Thursday, March 1

We are offering eggs and meat this week for delivery on Thursday, March 1st.  If you'd like to purchase any meats please let us know what you want and we'll send confirmation and pricing.  We just had a big harvest so have most every cut of Lamb, Pork and Beef for you as well as plenty of eggs. 

We look forward to having you back in 2018 and very much appreciate your support!  

All the best, 

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 2/25/2018 12:35pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

2018 CSA Enrollment is Now Open

The 2018 CSA Season is now open for enrollment.  We begin Thursday, April 26 and go all the way through January 15th.  That's 39-weeks!  We don't deliver on the weeks of July 4th or Christmas, so you only pay for 37 weeks. 

At check-out, the amount will look large, but do not worry. You have until December 31, 2018 to pay it in full and you may cancel at anytime without penalty.  

Returning members who enroll before March 31st receive a 10% discount, so enroll early.  As in years past, your balance will show on your Weekly Pick-up Reminder email with a link for payment.  Pay as you can, at least monthly. To enroll, click here for Returning Members.

If you have trouble checking out, or if you cannot pay 10% down now, click on the Invoice Me button at check out and send a check when you can.  

Egg and Meat Deliveries This Thursday, March 1

We are offering eggs and meat this week for delivery on Thursday, March 1st.  If you'd like to purchase any meats please let us know what you want and we'll send confirmation and pricing.  We just had a big harvest so have most every cut of Lamb, Pork and Beef for you as well as plenty of eggs. 

We look forward to having you back in 2018 and very much appreciate your support!  

All the best, 

Stuart and Patti Rosenberg
and our amazing farm crew 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 2/5/2018 5:38am by Patti Rosenberg.

Waverly Farms, LC

Hi, everyone!  

Our hens are laying, again. Yay!  Eggs are flowing and we'd love to bring some to you.  Let us know how many you need and we will deliver them to your drop off location on Thursday, February 8th.  Eggs are $6/dozen. 

Our eggs are the only ones we know of that are local, fresh, completely free-ranged and fed Certified Organic feed and supplements. 

We also have plenty of hamburger, some pork sausage, a few roasts, ribs and steaks and lamb. Here are prices:

  • Hamburger $8/lb.
  • Sausage $8/lb. (specify medium or hot)
  • Roasts $14/lb.
  • Steaks $22/lb.
  • Ribs $10/lb. 
  • Stew Beef $8/lb.
  • Cube Steak $8/lb.
  • Lamb Chops $10/lb.
  • Lamb Burger $10/lb.

Simply reply to this email with your order.  It's helpful for you to confirm you pick-up location, too (or home delivery). 

Thank you!!

Patti

Stuart and Patti Rosenberg
Wade Bagley, gardener
And all of your friends 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