News and Blog

Posted 9/21/2017 9:05am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

It's hay season here and we have much to do in preparation for an afternoon of baling and stacking, so this will be a short newsletter. Since the farm is cut and trimmed, and the weather is cooler, we'd like to invite you to visit the farm and meet your farmers. It's just beautiful this time of year. Call us in advance and we'll arrange a fun tour of animals, vegetable and miracles. 

What a beautiful CSA share you have this week!

CSA Share - Weekly Members

 

Butternut Squash - A healthy alternative to potatoes, butternut squash can be sweet or savory. The easiest way to cook it is Simple Roasted Butternut Squash. We actually don't peel it, as called for in the recipe, but simply cut it in half lengthwise, remove the seeds, coat both sides with olive oil, lay it cut-side down on a parchment paper-lined baking dish and cook until tender, about 30 minutes depending upon the size of the butternut. The advantage of peeling and cutting it into cubes is is that everything cooks faster and more evenly. The advantage of cutting in half is that you don't have to peel it. There are so many amazing butternut recipes, though, that you really should look through these delicious lasagna, ginger soup, queso fundido and other Healthy Butternut Squash Recipes from Cooking Light. 

Great Lakes Lettuce - Salad time! Add whatever you have in your fridge - left over chicken, roasted butternut squash, berries, nuts, avocado. It's all good. Piling lettuce into a wrap with your favorite ingredients is a civilized way to eat a lot of it. Try Bacon, Lettuce and Apple Wraps

Spaghetti Squash - Fast becoming everyone's favorite squash. If you have not yet dived into this, here is How To Roast Spaghetti Squash. Once you understand the basics, try Properly Prepared Spaghetti Squash, Spaghetti Squash and Meatballs, Twice Baked Spaghetti Squash and Cheese, Sausage and Peppers Spaghetti Squash Boats, Spaghetti Squash with Bacon, Spinach and Feta Cheese, using your greens instead of spinach, and Sweetened Spaghetti Squash

Pak Choi - Bok Choy with Garlic, Honey and Soy is a classic recipe worth trying this week. Or, a very elegant Miso Ramen Soup

Collard Greens - You might try this Vegan Southern Style Collard Greens with Mushrooms this week. It's quite interesting. Or, the easy Oven Roasted Collard Greens with Bacon. Dress up your collard greens with Shredded Collard Green Salad with Roasted Sweet Potatoes, except use roasted butternut squash instead of sweet potatoes. 

Rainbow Chard - This is the perfect green for quiche. Remember that quiche can be frozen for several months so it's the perfect "make-ahead" main dish. The best one is Caramelized Onion and Swiss Chard Quiche. Simpler versions include: Crustless Chard and Bacon Quiche is a good one. As is Swiss Chard and Cheddar Quiche. I love sweet chard simply sautéed and it doesn't get better than Sautéed Swiss Chard with Garlic and Lemon

Sweet Peppers - We included mild sausage with extra sage for anyone who wants to stuff peppers this week. Try Spinach and Sausage-Stuffed Peppers for a transcendent experience. Substitute your chard or bok choy leaves for spinach. Also see Spaghetti Squash (above) for a delicious sausage and pepper squash boat. 


Protein Share - Weekly Members Only

Beef Ribs - BBQ Ribs are such an indulgence, and so we've included them for you this week. Here is a Slow Cooker version, a video for a savory Oven Baked version (scroll down to find the video and recipe), and a Smoked on the Grill version. 

Cube Steak - A comfort food and easy to make, of course you have to try Bubba's Country-Fried Steak and Gravy. Our butcher has already pounded it for you to tenderize this meat. 

Mild Pork Sausage with Extra Sage - Super for breakfast patties and amazing in Mini Mushroom & Sausage Quiche, which can be frozen and easily reheated for a satisfying, healthy and quick breakfast. 


Enjoy!

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener and all of the very hard working amazing people 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 9/14/2017 10:54am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for Weekly and Bi-weekly members. We hope you enjoy it!

Since the farm is basically run by our wonderful staff, and with winter slow-down coming, I decided to take a small consulting job in Chicago, which means I am eating in restaurants a few days a week, again. I had done this for many years before starting our farm, and my body was wrecked with inflammation, skin rashes, low energy, and brain fog. Thankfully, I feel super healthy from eating great food at home for six years and I'm determined to do better this time. But, boy is it tough to leave my family and veggies at home, especially this week's harvest, which includes so much flavor and nutrition.

Eating out in the big world is brutal! Just one of many examples: I ordered a mushroom and arugula pizza at the airport while waiting for my flight home, thinking I'd have a nutritious bite for dinner. It was beautiful and deliciously unhealthy with the equivalent of 1 small mushroom, sliced, and 5 leaves of baby arugula. The rest was crust, cheese, more cheese, salt, garlic salt, and oil of some sort. I piled the mushroom and arugula on half of one piece and that was dinner. I'll need to practice my ordering, using phrases like, "please put 10 times the veggies your normally do, none of that inflammatory oil and half the cheese, please". Having been taught to "eat whatever is served to you by others", I'm lousy at being a demanding customer. This will be my greatest challenge!

Here is your awesome share this week. Seriously, I will eat the entire thing before I leave town!

CSA Share - Weekly and Bi-weekly Members

Rainbow Chard - If these tender greens are a bit wilted when they arrive, just soak them in water for a few minutes, lay out or spin to dry then put them back in the bag in your refrigerator.

Rainbow Chard is an amazing vegetable. Related to the beet family, it helps regulate blood sugar by preventing some carbs from converting to simple sugars, eliminating the sugar highs and lows. It is also full of calcium for bone health, and helps blood circulation with health doses of iron and copper. It neutralizes the inflammation that many people struggle with (and often don't even know it), and has special properties for the prevention of macular degeneration, night blindness and colon cancer. Clearly one of my favorite veggies!

A simple sauté recipe is Lemon-Garlic Rainbow Chard, you can modify this by adding other greens, particularly your Pak Choi and chopping sweet peppers into the dish to cook with the stems and onion. My favorite toppings are crumbled feta cheese and/or cooked bacon. It's all good!  

Spaghetti Squash - What a fun dish this is! The "meat" of the squash has the texture of a fine linguine, but without the carbs and gluten. Our staff's all-time  favorite spaghetti squash recipe, which is absolutely delectable is Buffalo Chicken Stuffed Spaghetti Squash. This is a meal in itself and perfect for football season!

Roasting this squash is easy and can be made sweet or savory depending upon your preference. In just 30 minutes, you can turn spaghetti squash into a delicious dessert with Sweet Spaghetti Squash Noodles with Toasted Pecan Crumble. This recipe may change your thinking of desserts forever since it looses none of the flavor of pie, but greatly reduces the carb load typically associated with sweet desserts.

A more savory option is this super simple Lemon and Herb Spaghetti Squash with Roasted Shrimp from an outfit called "Eat Yourself Skinny". Sign me up! 

Cantaloupe - this is the last of cantaloupe, sadly. And, these may not look great, but they are delicious. Eat them soon, since they are ripe. Some of our staff are peeling, removing seeds, then freezing cantaloupe before processing it into Cantaloupe Sorbet. It's ridiculously easy and so delicious when blended with a touch of honey! Since you have cucumber and kale this week, consider Cucumber-Cantaloupe Green Smoothie or the beautiful and elegant Cucumber Melon Smoothie

Cucumber - My cucumber is going to be with my cantaloupe this week, since it's the last week for both and it's darn hard to grow things that belong together as well as these two do in Minty Cucumber and Cantaloupe Salad. Or, just marinate your cucumber with Crisp Marinated Cucumbers

Sweet Peppers - We've added hamburger to your Protein Share this week since these peppers are so lovely and perfect for stuffing. Meat lovers will love Beef and Rice Stuffed Bell Peppers. Vegans cannot resist Vegan Quinoa Stuffed Peppers. Roasting Peppers is always an option, as is the very simple stove top Mixed Fajitas with Peppers and Onions

Kale - The secret to great kale is to remove the tough stems and chop it finely before sautéing it on the stove top. Or, leave the stems on, coat it in olive oil and roast it in the oven for 10 minutes. Here are our favorite kale recipes: Crispy Roasted Kale, Kale and White Bean Soup, and Skin-Brightening Kale Smoothie

Collard Greens - This Gulf Coast beach girl always thinks of shrimp and grits when someone mentions collard greens. I'm obsessed with the two comfort foods, and the collards were such a great add! Here's the recipe: Healthy Shrimp and Grits with Collard Greens (P.S. You can make these as unhealthy as you wish by adding cream and cheese!). For collard greens as a side dish, try this easy Braised Collard Greens with Lemon. Collard greens also make a great alternative to sandwiches. Since the leaves are big and thick, they perform especially well when lightly blanched and then made into wraps. Mastering the Collard Wrap will get you started, but don't be intimidated by the ingredients. Realize that you can put ANYTHING into the wrap. 

Garlic - If you are roasting spaghetti squash or peppers and onions, throw this garlic onto the pan, too, squish it out of the shells once it is cooked and stir it into your savory side dish, or just spread it on a cracker or vegetable. If you have not already mastered it, here, again, is How to Roast Garlic. And, How to Make Roasted Garlic Butter


Protein Shares - Weekly and Bi-weekly Members Only

Beef Steaks - Gorgeous, delicious, be sure to thaw them in your refrigerator for 5 -6 days for maximum flavor and tenderness, then cook as you like. Grass fed beef cooks at a slightly lower temperature than the feedlot-stuffed corn sugar fat-infused "conventional" steaks. Try to sear the outer fat of our steaks a bit and you'll love the result! Here is a reminder of all that you should and should not do to grass fed meat, along with recipes. Cooking with Grass Fed Beef.

Pork Chops - As with all of our meats, these chops were raised in our woodlots with only Certified Organic supplements and none of the fillers and chemicals of confinement pork. Again, slightly lower temps, on the grill, or oven or pan and there is really no need to cook this pork until its leather. A good medium is all you need. Like the steaks, try to get a good sear on the fat because it's delicious that way. Here's a Primer for Pork Chops. We've tried it with and without brining, in the pan or on the grill. They're great anyway you cook them, just don't overcook them. 

Hamburger - Just one pound this week, because we're way over on the value of this share, but couldn't resist including it for stuffed sweet peppers. 


We are hopeful that your friends, families and loved ones made it through the storms in Florida and Texas. Our hearts are with them as they rebuild and help others in their communities to do the same. Our dear nephew had the privilege of traveling to Texas to rescue stranded and lost pets. Our Ft. Myers family lived through the eye of Irma, bounced back quickly, and turned their focus to others who needed help. Surely you have similar stories, and like us, wish we could all do more for those in need.

Thank you, again, for your patronage! 

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, and everyone who makes this food possible 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 9/7/2017 7:48am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We know that local farms cannot exist without the support of a committed community. And, we know that we are less convenient for some and not right for others. We simply can't be perfect since we are growing an integrated and varied menu in unpredictable and sometimes difficult elements. But we do work extremely hard doing what we love because we want others to have access to locally-grown, clean, nutritious, and delicious food. Thank you so much for your support! We hope you enjoy your share this week.


CSA Shares - Weekly Members Only

Swiss Chard - Sautéed Swiss Chard with Parmesan is a tasty hot side dish. White balsamic vinegar is a good substitute for the white wine recommended in the recipe. I also like to sauté any greens and top them with feta cheese to add a creamy, salty texture. Be sure to remove stems, chop them and cook them with onions for a few minutes before adding garlic and then chard leaves. Chard Salad with Garlic Breadcrumbs and Parmesan is an irresistible way to enjoy it raw. Chard is also my favorite in smoothies because it is naturally sweet. Try this alkalizing Pineapple Swiss Chard Smoothie, even if you only have pineapple and banana. 

Fall Greens Mix - These leaves of Kale and Brussels sprouts are perfect for roasting and hardy enough to stand up in stews, soups and pasta dishes. Since they are thicker and tougher than other greens, it's best to chop them before cooking. When roasting these fall greens, you can leave the stems on or take them off. Coat in olive oil, your favorite seasoning and lay on a cookie sheet lined with parchment paper. Cook in an oven preheated to 400 degrees for about 10 minutes or until tender. You can even spread these chopped and coated greens on top of other roasted veggies for the last 10 minutes for a one-pan vegetable medley. Bacon lovers may enjoy Kickin' Collard Greens - substitute your fall greens mix for Collards. 

Pak Choi - A delicious and tender Asian green that begs for soy sauce, honey and garlic. Our favorite recipe is Stir-friend Bok Choy with Ginger and Garlic. Or go Teriyaki with or without salmon, shrimp, chicken or beef as in Teriyaki Salmon with Sesame Pak Choi.

Cucumbers - These are wonderful just peeled and eaten raw or marinated in a simple dressing as in Crisp Marinated Cucumbers. Cucumbers also go well with Cantaloupe (see Cantaloupe below). A great smoothie is Cucumber-Canteloupe Green Smoothie which also uses your greens. 

Cantaloupe - Since you also have cucumbers, we love this Minty Cucumber and Cantaloupe Salad. Cantaloupe is also amazing with prosciutto, even if you only have one type of melon. Work cucumber into this recipe: Honeydew, Cantaloupe and Prosciutto Salad. Or, just slice it, remove the seeds and serve it with bacon anytime of the day.

Yellow Squash, Eggplant and Green Peppers - what a terrific roasted vegetable medley these make. Slice yellow squash lengthwise, peel eggplant and cut into 1" chunks or rounds, remove stems and seeds from peppers and cut into quarters. Toss all in a bowl to coat with olive oil, salt and pepper to taste, or put you other favorite seasonings, lay in a single layer on a cookie sheet lined with parchment paper with peppers and squash cut sides down, and cook in a preheated 400 degree oven for 20 minutes or until tender. For the last 10 minutes, you can also layer chopped Fall Greens (also coated and seasoned) so all of your veggies are roasted together on one pan.

Garlic - savor it!


Protein Shares - Weekly Members Only

Chuck Roast - Beef Stew is great, but think of how much better it would be with Fall Greens added toward the end. For game day, we highly recommend  Slow Cooker Barbecue or, even better, Roast Beef Po' Boys

Mild Pork Sausage with Extra Sage - Stuffed Peppers with Sausage and Grits, anyone? This will get your day going!! And, it's so southern!

Sliced Bacon - Improve ANY of the vegetable recipes above, especially the cantaloupe, by cooking this bacon and crumbling it on top.  YUMMY!! 


Enjoy!

 

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, and everyone who works hard to grow good food 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 8/24/2017 10:08am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Greens are back! And, cantaloupe to make a wonderful share for our Weekly members. I could put almost all of it into a smoothie and whirl away! Try Cucumber-Cantaloups Green Smoothie or any of the terrific recipes below. 

CSA Shares - Weekly Members

Cantaloupe and Cucumber - these two friends are just fabulous together in Minty Cucumber and Cantaloupe Salad (with feta!!!). Or, make water for your favorite prince or princess with Cucumber and Cantaloupe Water. Cucumber and Cantaloupe Salsa perks up everything from fish to chicken to eggs. Rain and heat have ripened the cantaloups to make it extra sweet and ready to eat! See Fall Greens Mix (below) for a great salad. 

Eggplant - With all of these beautiful veggies, I think you should totally indulge in Panko-Crusted Baked Eggplant Fries with (or without) Curried Cashews.  

Malabar Spinach - Malabar is not related to spinach. Rather it is a rich, nutritious red vine with beautiful, succulent leaves that holds up well in soups and stir-fries.  Try it as a salad green, stir it into pasta, or garnish your sandwiches with it. Add black beans in this vegan and Indian with Malabar Spinach Curry. Or, extract its healthiest nutrition in this Mushroom and Malabar stir-fry. 

Fall Greens Mix - Yummmmm! Greens again. I'm so ready for them. In this mix, we've taken the baby leaves of Swiss Chard, Collards, Brussels Sprouts, Broccoli and Kale and combined them into a sweet and tender collection - perfect for a salad or stir-fry. Consider throwing in cantaloupe and cucumber, along with your favorite nuts and dried fruit, a little mint and feta cheese. Dress with a light All-Purpose Citrus Dressing.  These greens will also stir-fry well in a base of chopped onion, minced garlic cooked in olive oil before adding the greens and cooking them until they wilt, as in Sautéed Greens with Garlic. Make it a meal by throwing in any can of black or white beans and top with cold feta. 

Sweet Peppers - Roast these in the oven with or without squash for a sweet and savory side dish or topping for your salad. Roasted Summer Squash with Sweet Peppers and Onion is delicious! You might also chop them (removing stems and seeds) and sauté them with onion and garlic before adding your Fall Greens Mix or Malabar Spinach, above. 

Yellow Squash - Roast as above, or seriously, you should make the Yellow Squash Casserole or the lighter version Summer Squash Casserole or Squash Pie. Lighten it up even further with Sautéed Summer Squash with Pepper and Onion, substituting your sweet green peppers for the red ones recommended. 

Protein Shares - Weekly Members

London Broil - Easy and delicious, we recommend Ant Kelly's London Broil Marinade Recipe. Ant is not a typo. Try your Cantaloupe Cucumber salsa on the side!

Pork Bratwurst Links - These links are perfect when cooked in the pan or or Grilled. Last week's pepper relish would be a good topping. The Fall Greens Mix Salad and Roasted Peppers, Onion and Squash (recipes above) would be awesome compliments, as would the squash casserole.  

Enjoy!!

Stuart and Patti Rosenberg and the most fabulous farm team 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 8/17/2017 1:07pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Growing everything that you and we want to eat is impossible. But we've found an online farmers' market that offers the products of local farms and local small businesses who cater to the conscious eater. We thought you should know about it.

LuLu's Local Foods is the technology behind two local online farmers' market that we've been experimenting with both as a farmer and a family. Over 20 local farms and other businesses who cater to the conscious eater offer products for sale online. Customers can order from Friday Noon - Monday midnight and receive their goods on Thursdays at convenient pick-up locations throughout the Richmond metroplex and Southside Virginia. For a $50 annual fee, customers have access to over 500 different products each week. 

For our farm, it's a great way to sell our excess products. For our family, it's a great way to supplement our CSA share with other locally grown, baked and prepared food. I'm mostly very satisfied with the quality of the products sold. Most suppliers of this online effort are sustainable farmers who grow without chemicals and harvest the day before delivery. You have to do your own vetting of the farms because there is variation in growing practices and quality. But everything is guaranteed for customer satisfaction. When the occasional bad product arrives, which it has, I just call the manager of the online market and they immediately refund my money. As I've gotten to know which farms produce high quality and which ones struggle, my satisfaction rate has soared. We have enjoyed delicious, fresh greens from Broadfork Farm (a greens-only farm). The seedless watermelon from Deer Run Farm was amazing (ours didn't make it this year). I've tried fresh chicken from several farms and ordered baked goods for entertaining. When I can remember to order between Noon Friday and Midnight Monday, we are much happier with our purchases from our online farmer's market than we are from the local grocery store. 

The Center for Rural Culture, a non-profit organization that promotes local farmers and locally-produced products, is the organization that sponsors these online farmers' markets. This is not a new effort, they've been working out the kinks for years, and continue to improve and add pick-up locations. Our CSA will consciously align with their locations for your convenience. Unfortunately, they do not do home delivery. You might check them out. Depending upon where you live, there are two:

As a farmer, I love that they can do this magic and only take 6% of the price (vs. 50% from for-profit online markets and box meals). I also feel more relaxed if we can't grow something knowing that it's out there and available to us and our customers. The harvest and filling of orders fits right into our normal CSA harvest, packing and delivery schedule, unlike sitting at farmer's markets on Saturdays, which turns a 7 day week into an 8 day week and burns us out.

As with all local purchases, it's a little inconvenient to have to order within a short window of time and remember to pick up on Thursdays, but our family loves fresh food and supporting local producers. The flavors and quality of  the products, the expanded variety of local food in our home, and the satisfaction of supporting local farms and small businesses have been worth the effort. 

We're not trying to push you away form our CSA. We need and appreciate your support! The CSA model is critical to support the salaries of our workers. CSA members will always receive our first choice and top quality. But, we thought you should also know about these online markets because they are good for you, good for farmers, and especially good for our community. 

CSA Shares this Week - Weekly and Bi-Weekly Members
We are loading you down this week with summer veggies. 

Sweet Peppers - the peppers finally decided to grow into stuffing size, so we've included hamburger and sausage for meat lovers who want Stuffed Green Peppers this week. For those who prefer meatless, all 21 of these recipes for Veggie Stuffed Peppers look amazing! Remember that you can always roast or grill peppers, too, by coating them with olive oil, seasoning with salt and pepper and either cooking on the grill with skewers or a veggie basket, or on a baking sheet in a preheated oven at 400 degrees until tender.

Yellow Squash - Forget mushy, watery squash, Grilled Yellow Squash is a good choice for those who want a firm, savory dish. Cheesy Squash Casserole takes it to another planet. It is out of this world. 

Eggplant - I cannot believe that these eggplants continue to grow well. They remind me that nature, not I decide what will and won't grow each year. This is a good year for eggplant. We included several this week so you could do some of the recipes that fewer don't allow. So here you go... my favorite 10 Healthy Eggplant Recipes. Fabulous! 

Cucumbers - I know it's a lot, but they won't last long so enjoy them. You have enough this week to make this amazing Cold Cucumber Soup. This delicious Marinated Cucumber, Onion and Tomato Salad is a great way to enjoy them. Pickling them is easier than you think. It's time to try Homemade Refrigerator Pickles for sweet pickles or if you prefer savory and salty, Dill Pickles is a good choice. If you have a spiralizer, or want an excuse to buy one, you'll love this beautiful Cucumber Caprese Salad. Or just slice them into ice cold Cucumber Water for rehydration and detox. 

Slicing Tomatoes - best when eaten. Just slice and eat them or throw them into any of the salads above. Or indulge yourself with a tomato sandwich or BLT, mayo and all. We couldn't send as many this week because the rain caused them to split, but they'll be back.

Garlic - If you've accumulated garlic and want to mince it for easy use for months try this primer for How to Make Minced Garlic at Home that Lasts for Weeks.    

Pepper Relish - This is fabulous on pork chops, hot dogs, bratwurst, all of the things in your Protein Share this week. It's also terrific for a topping or even to cook into a dish for extra seasoning. We canned this last summer, so open it now, taste it, and your imagination will take you away to so many uses. It will keep unopened on your shelf for a while longer, or in the refrigerator for several weeks. 

Protein Shares - Weekly and Bi-Weekly Members

Pork Hotdogs and Bratwurst - Yes! Our new butcher makes pork hotdogs for us without nitrates or other potentially harmful preservatives. They are ridiculously expensive at $3/lb just for the butchering cost, so we won't have many. They are also salty, so probably best boiled in water and put on a bun with your favorite toppings, including our Pepper Relish. You could grill them, but they're a bit thin and grilling concentrates the salt even more. Bratwurst is better on the grill. 

Pork Chops - Just a few for the grill or Pan Grill them. Try them for breakfast with eggs and sliced tomatoes! You'll feel like you're on the farm. 

Beef Burger and Pork Sausage - Blend these two meats for stuffed peppers (recipe above) and use the rest for the best hamburgers you'll ever make. Sliced tomatoes and cucumbers would be amazing on these "hamburgers". These ground meats are also amazing in tacos and spaghetti sauce for a robust easy meal. Even better in Classic Beef and Sausage Meatloaf.  

Enjoy!

Stuart and Patti Rosenberg 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

   

Posted 8/17/2017 7:24am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Growing everything that you and we want to eat is impossible. But we've found an online farmers' market that offers the products of local farms and local small businesses who cater to the conscious eater. We thought you should know about it.

LuLu's Local Foods is the technology behind two local online farmers' market that we've been experimenting with both as a farmer and a family. Over 20 local farms and other businesses who cater to the conscious eater offer products for sale online. Customers can order from Friday Noon - Monday midnight and receive their goods on Thursdays at convenient pick-up locations throughout the Richmond metroplex and Southside Virginia. For a $50 annual fee, customers have access to over 500 different products each week. 

For our farm, it's a great way to sell our excess products. For our family, it's a great way to supplement our CSA share with other locally grown, baked and prepared food. I'm mostly very satisfied with the quality of the products sold. Most suppliers of this online effort are sustainable farmers who grow without chemicals and harvest the day before delivery. You have to do your own vetting of the farms because there is variation in growing practices and quality. But everything is guaranteed for customer satisfaction. When the occasional bad product arrives, which it has, I just call the manager of the online market and they immediately refund my money. As I've gotten to know which farms produce high quality and which ones struggle, my satisfaction rate has soared. We have enjoyed delicious, fresh greens from Broadfork Farm (a greens-only farm). The seedless watermelon from Deer Run Farm was amazing (ours didn't make it this year). I've tried fresh chicken from several farms and ordered baked goods for entertaining. When I can remember to order between Noon Friday and Midnight Monday, we are much happier with our purchases from our online farmer's market than we are from the local grocery store. 

The Center for Rural Culture, a non-profit organization that promotes local farmers and locally-produced products, is the organization that sponsors these online farmers' markets. This is not a new effort, they've been working out the kinks for years, and continue to improve and add pick-up locations. Our CSA will consciously align with their locations for your convenience. Unfortunately, they do not do home delivery. You might check them out. Depending upon where you live, there are two:

As a farmer, I love that they can do this magic and only take 6% of the price (vs. 50% from for-profit online markets and box meals). I also feel more relaxed if we can't grow something knowing that it's out there and available to us and our customers. The harvest and filling of orders fits right into our normal CSA harvest, packing and delivery schedule, unlike sitting at farmer's markets on Saturdays, which turns a 7 day week into an 8 day week and burns us out.

As with all local purchases, it's a little inconvenient to have to order within a short window of time and remember to pick up on Thursdays, but our family loves fresh food and supporting local producers. The flavors and quality of  the products, the expanded variety of local food in our home, and the satisfaction of supporting local farms and small businesses have been worth the effort. 

We're not trying to push you away form our CSA. We need and appreciate your support! The CSA model is critical to support the salaries of our workers. CSA members will always receive our first choice and top quality. But, we thought you should also know about these online markets because they are good for you, good for farmers, and especially good for our community. 

CSA Shares this Week - Weekly and Bi-Weekly Members
We are loading you down this week with summer veggies. 

Sweet Peppers - the peppers finally decided to grow into stuffing size, so we've included hamburger and sausage for meat lovers who want Stuffed Green Peppers this week. For those who prefer meatless, all 21 of these recipes for Veggie Stuffed Peppers look amazing! Remember that you can always roast or grill peppers, too, by coating them with olive oil, seasoning with salt and pepper and either cooking on the grill with skewers or a veggie basket, or on a baking sheet in a preheated oven at 400 degrees until tender.

Yellow Squash - Forget mushy, watery squash, Grilled Yellow Squash is a good choice for those who want a firm, savory dish. Cheesy Squash Casserole takes it to another planet. It is out of this world. 

Eggplant - I cannot believe that these eggplants continue to grow well. They remind me that nature, not I decide what will and won't grow each year. This is a good year for eggplant. We included several this week so you could do some of the recipes that fewer don't allow. So here you go... my favorite 10 Healthy Eggplant Recipes. Fabulous! 

Cucumbers - I know it's a lot, but they won't last long so enjoy them. You have enough this week to make this amazing Cold Cucumber Soup. This delicious Marinated Cucumber, Onion and Tomato Salad is a great way to enjoy them. Pickling them is easier than you think. It's time to try Homemade Refrigerator Pickles for sweet pickles or if you prefer savory and salty, Dill Pickles is a good choice. If you have a spiralizer, or want an excuse to buy one, you'll love this beautiful Cucumber Caprese Salad. Or just slice them into ice cold Cucumber Water for rehydration and detox. 

Slicing Tomatoes - best when eaten. Just slice and eat them or throw them into any of the salads above. Or indulge yourself with a tomato sandwich or BLT, mayo and all. We couldn't send as many this week because the rain caused them to split, but they'll be back.

Garlic - If you've accumulated garlic and want to mince it for easy use for months try this primer for How to Make Minced Garlic at Home that Lasts for Weeks.    

Pepper Relish - This is fabulous on pork chops, hot dogs, bratwurst, all of the things in your Protein Share this week. It's also terrific for a topping or even to cook into a dish for extra seasoning. We canned this last summer, so open it now, taste it, and your imagination will take you away to so many uses. It will keep unopened on your shelf for a while longer, or in the refrigerator for several weeks. 

Protein Shares - Weekly and Bi-Weekly Members

Pork Hotdogs and Bratwurst - Yes! Our new butcher makes pork hotdogs for us without nitrates or other potentially harmful preservatives. They are ridiculously expensive at $3/lb just for the butchering cost, so we won't have many. They are also salty, so probably best boiled in water and put on a bun with your favorite toppings, including our Pepper Relish. You could grill them, but they're a bit thin and grilling concentrates the salt even more. Bratwurst is better on the grill. 

Pork Chops - Just a few for the grill or Pan Grill them. Try them for breakfast with eggs and sliced tomatoes! You'll feel like you're on the farm. 

Beef Burger and Pork Sausage - Blend these two meats for stuffed peppers (recipe above) and use the rest for the best hamburgers you'll ever make. Sliced tomatoes and cucumbers would be amazing on these "hamburgers". These ground meats are also amazing in tacos and spaghetti sauce for a robust easy meal. Even better in Classic Beef and Sausage Meatloaf.  

Enjoy!

Stuart and Patti Rosenberg 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)
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Posted 8/10/2017 8:10am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly Members,

Wade Bagley's tomatoes are the best tasting we've ever grown, and we are proud of him! Wade would appreciate the compliment, but also be the first blame the weather.  As difficult as heat and drought can be on other crops, it creates the perfect environment for flavor-packed tomatoes. This year, more than others, we are canning tomatoes like crazy in an effort to preserve this fresh summer flavor. 

I'm often asked why grocery store tomatoes are hard and tasteless. The reasons are crystal clear: First, commercial growers choose a few tomato varieties that are easy and quick to grow and capable of traveling long distances without becoming mushy. They grow them fast with artificial "muriates" of fertilizers, trump them up on water to maximize poundage, and harvest them before they are ripe. A science lab of chemicals protects them from weeds, bugs, and other threats. I experienced this first-hand.

During our trip to South Africa this year, we visited a commercial farm owned by a close friend of our hosts. The owner was out of town so allowed us to just go see it. "Just go", he said. He would notify the farm manager that we'd be around. This farmer and the community were proud of what he had accomplished, which was 150 of beautiful vegetables, all irrigated by a complex pipeline of water that originated at three large ponds and employed wells for back-up water. He exported large volumes of corn, peppers, tomatoes, and cabbage to other countries and was profitable. In the pump house where the irrigation originated were large plastic barrels of muriates that were mixed into the water to provide nutrients needed to grow the vegetables. Muriate of calcium, muriate of potassium, muriate of nitrogen, muriate of phosphorous, muriate of copper... everything was a muriate. I did not even know that there were so many muriates. Muriate means chloride and this chloride concoction is a quick and reliable way to send nutrients to plants. Chloride, sadly, kills essential soil life and is therefore not used by sustainable or organic growers, so I had never seen such an operation since almost all of my farm tours have been of organic farms.

I kept looking at those beautiful vegetables and the hundreds of local jobs that were created by this farm. It was an amazing site and I imagined my Business School classmates judging me with disapproval for not achieving such a grand scale on my own 230 acres. I was thinking of all the personal wealth sunk into our farm, without such an impressive result, and feeling like I missed the boat somewhere along the line. I wondered if Stuart, our children and grandchildren might have enjoyed easier lives had we retired to a golf community instead. My punches at myself were flying fast and furiously, and I was envious, especially at the jobs this successful South African farmer had created.

Finally, I was distracted by yellow "sticky traps" that were hung on one of about every 100 rows. I asked the farm manager about it and he taught me that the traps identified flying insect that might enter the farm. As soon as a bug was identified, large spray booms of pesticides were deployed every one to two weeks until that pest was eliminated. He explained that this was a critical part of growing commercially. Obviously, bug damage can reduce yield. But, for exporters, bugs can also cause an entire container shipment to be rejected at ports-of-call, like the US, who have strict laws against the arrival of foreign insects. If a bug was found by a receiving inspector, the entire container could be rejected. Obviously an expensive event.

Later in the trip, we heard concerns about a huge decline in fish in the Indian Ocean near these large, commercial South African farms. Perhaps China was overfishing the waters, but I had to believe that all that chloride running into the ocean certainly could not be good for delicate sea life, either. I was feeling better about the compromises we had rejected at our farm. 

Waverly Farms' tomatoes stay close to home, so we grow a nice variety of heirlooms and others that are bred for flavor, not transportation. In rainy years, our tomatoes might get too much water and are not as flavorful as they are this year, but that's life. When water is too abundant for tomatoes, other crops grow better, so we enjoy those instead. It matters that our vegetables are grown in rich, sustainable soil that is full of organic life and free of herbicides, pesticides, and DNA altering technologies. Despite the constant pressure "to get big or get out", it makes no sense to compromise life. Not our soil life, not nature, and certainly not the lives of the people who consume our food, although like pests and disease, perhaps humans evolve to withstand more and more chemicals. 

My Entraprenurial professor, Dr. John Ellstrot, who founded Celestial Seasons Tea and other natural food companies, and who went on to become the Chairman of the Board of Whole Foods, would have given my small farm venture an easy "F" for lack of profitability, scalability, or an exit strategy that produced a high ROI (Return on Investment). So, I know better. Oh well... we sure eat well.

CSA Share - Weekly Members Only

Red Noodle Beans -  This Chinese ethnic variety is fun to grow and super nutritious. With plenty of calcium, magnesium, potassium and a whole host of B Vitamins, these are truly a health food. For a main dish, try Shrimp and Ginger with Red Noodle Beans  Or, if you just want to make a simple side-dish, Chinese Long Beans with Cracked Pepper is easy and delicious. 

Cherry Tomatoes - Kids everywhere are asking for more of these tiny fruits that are so sweet and healthy to eat. They are packed with Vitamin C and other nutrients. I still love them with cucumbers marinated in olive oil and balsamic vinegar, or piled onto Mini Eggplant Pizzas, or cooked as a topping for spaghetti. My sister makes Tomato Jam with them and it's all the rage with her friends. If you'd like plenty of these, let us know and we'll send you plenty next week. 

Eggplant - Maybe your family is ready for Eggplant Parmesan this week. 

Slicing Tomatoes - We've been making a lot of Roasted Tomato Sauce and Salsa using Mrs. Wage's Salsa Mix (available anywhere canning supplies are sold, such as Walmart or Amazon). I was skeptical when my young neighbor brought over the mix and reminded her that we don't like to use anything that includes preservatives or other potentially harmful chemicals. Then I looked at the box and it includes only dehydrated onions, peppers and spices. Even her medium spicy mix is pretty hot, but it is delicious! Otherwise, slice away. Protein share members received bacon this week for that classic BLT, with or without avocado. 

Sweet Peppers - These would be a great addition to your salsa mix or to the cherry tomato spaghetti sauce above.

Cucumbers - So refreshing in Cucumber Water, a fine detox or just rehydration. Of course cucumbers are amazing when marinated with tomatoes as in Marinated Cucumber Tomato Salad

Garlic - This is a great addition to all of the recipes above. 

Protein Shares - Weekly Members Only 

Beef Filet - These steaks are nice, especially if you love to grill. I like How to Barbecue Perfect Medium Rare Filet Mignon, but then there is the very delectable Bacon Wrapped Filet Mignon, which I remember being all the rage in my parent's generation. 

Beef Burger - Make Roasted Spaghetti Sauce and add hamburger. It's actually easy, and once you do it, you'll prefer it over purchased sauces. 

Smoked Pork Bacon - This is delicious just pan fried or baked until crispy and put on BLT or on salads, or just eaten for breakfast. You have two types. Let us know which one you like best - the meaty one or the fatty one. These are different breeds of pigs. 

Uh oh! Curtis did not make it to work this morning so I'm rushing out to care for our animals. Please forgive any typos! 

Enjoy!

Stuart and Patti Rosenberg 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)
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Posted 8/3/2017 11:49am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for Weekly and Bi-weekly members.

We regret that greens don't grow well in the summer heat but they are coming again in a few weeks. New techniques involving shade cloth and overhead sprinklers are being considered and we are hopeful that we may grow a few greens next summer. Meanwhile, tomatoes, eggplant, cucumbers and more are thriving and they go really well together. I'm excited about the recipes below. 


CSA Shares - Weekly and Bi-weekly Members

Eggplant - Since you have parsley in your share this week, you must grab a bag of blue corn chips from the store and make Eggplant Caviar. Maybe for kids the super fun Crispy Baked Eggplant Fries. Open a bottle of your favorite organic marinara sauce for dipping, or make you own (see Tomatoes below). We are still obsessed with Mini Eggplant Pizzas, although I have been removing about half of the peel (in strips from top to bottom) because enough is enough. And, I pile them as high as possible with cherry tomatoes in addition to sliced ones. Finally, here is Eggplant Parmesan and Baba Ganoush for those of you are traditionalists. 

Parsley - This is a great dish: Tabbouli/Tabouli/Tabbouleh Salad. This salad is great alone and awesome on a warm pita with Tzazki sauce (see Cucumber below). You might even add grilled chicken to your pita. Try also Eggplant Caviar (see Eggplant above). If you have extra, chop it fine and sprinkle it on scrambled eggs, or put leaves on any salad or sandwich to give them a fresh burst of flavor. 

Tomato - This is the season to enjoy tomatoes sliced and raw, either marinated and accompanied by basil and mozzarella as in Caprese Salad, or on a Simple Tomato Sandwich with or without bacon, avocado, cheese or onion (mayonnaise is not optional for me). You might also make your own Fresh Marinara, made in just 30 minutes. Admittedly, Marinara is best made with tomatoes you canned last year. 

Basil - We included just a few springs so you could use it in the recipes mentioned throughout this newsletter. This fresh Lemon Basil is especially aromatic. Remember, wherever there is tomato, there should be basil, lol. 

Cucumber - Tzatziki is a favorite when cucumbers are fresh and in season. It's easy to make and excellent with fish, pork, lamb or the Tabbouleh salad above. It's especially good with grilled chicken, tomatoes, cucumbers and onions in a warm pita. Or, if you'd rather not make it, just cut your cucumbers into any of the tomato dishes above. It is very good marinated as in Marinated Cucumbers, Onions and Tomatoes. Oh! And, how about these Almost Hands-free Dill Pickles which take only 5 minutes and a few ingredients? 

Cherry Tomato - These little bursts of flavor are great for snacking, sliced in half and marinated, or stirred into a pasta. See Marinated Cherry Tomato Salad and Pasta with 15-minute Burst Cherry Tomato Sauce

Sweet Pepper - These little dears would be great just cleaned, seeds removed, and sliced for dipping in Tzatziki or Eggplant Caviar (see Cucumber and Eggplant above). Or, sautéed with onions as in Top Sirloin Steak with Bell Peppers and Onions

Onion - Great in several recipes mentioned today, or roasted with sweet peppers and eggplant as in Roasted Eggplant and Red Pepper Topping


Protein Shares - Weekly and Bi-Weekly Members

Beef Steaks - Please remember to thaw fine beef in your refrigerator for five days before cooking it. After a good rest in the fridge, you can use your favorite recipe or this one for Grilled Steaks, but if you prefer to use the oven, follow this recipe for Top Sirloin Steak with Bell Pepper and Onion. It works with just about any steak. Another idea would be to cut it into strips for sauté or fajitas. See Pan-Seared Steak and Onions and Beef Steak Fajitas

Pork Loin Chops - These meaty chops are simply delicious. And, simple to cook. We simply thaw them in the fridge for a few days to give them another chance to relax. They need to be a room temperature before cooking, so we put them in a glass pyrex and coat one side with olive oil, minced garlic and pepper and let them sit out covered with plastic wrap until they are at room temperature. Just before cooking, sprinkle with salt and grill for about 2 minutes on each side, or until they are pink in the middle. Even better, try this recipe for Easy Grilled Pork Chops. Yummy!

We hope you enjoy these yummy, nutritious foods that God has blessed us with! Let us know if you need tomatoes and cucumbers for canning and we will try to accommodate everyone at wholesale prices.

All the best, Patti

Stuart and Patti Rosenberg, owners
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

   

Posted 8/3/2017 10:33am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Oh, how frustrating! I was just about finished with the newsletter when the file decided to disappear  I have some great recipes for you, and will send them later today after I reconstruct the newsletter. Meanwhile, here is a picture of the contents of your CSA share. Not pictured, but included, is Lemon Basil. Protein Share members will enjoy top quality beef steaks and pork chops this week.

More to come... thank you for your patience. Perhaps you could lend me some right now. Lol.  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 7/20/2017 11:11am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

There is much I want to tell you about the items in your share this week, starting with Lime Light Hydrangeas and Lemon Basil. These two items LOVE to have cut stems in water. When they arrive, please cut the stems at an angle place them into a vase, jar or bowl of fresh water immediately. Make sure the stems of basil are in the water. The leaves should be mostly above water. a glass, jar or bowl is perfect for basil. Displayed like a bouquet of flowers on your kitchen counter, basil will last several weeks. If either of these lovelies arrive wilted, just soak them in water - flower and all - for 45 minutes and they should perk back up. For more about keeping hydrangeas fresh, see How to Keep Cut Hydrangeas from Wilting

Purple Hull Peas should be removed from the plastic bag and laid on your counter in a cool place to dry out a bit. Too much moisture will cause them to mold. And, the dryer they are the easier they are to shell. You can shell and cook these peas now, or let them dry for long-term storage. The dryer they are the longer you will soak them before cooking. If you cook them soon, no soaking is needed and they will cook in less than 10 minutes. 

Whole Tomatoes are best NOT REFRIGERATED because refrigeration destroys flavor. Cut tomatoes should be stored in the refrigerator. Store whole tomatoes in a shallow bowl or dish on your kitchen counter. If they are not as red as you'd like, turn them upside down and place in a a sunny window and they will continue to ripen and turn a beautiful red color. We intentionally harvest some early so they last longer in your kitchen.

Eggplant also keeps better when stored in a dark cool place, not refrigerated, and eaten as soon as possible. But, interestingly, don't store tomatoes and eggplant together because tomatoes put off ethylene, a natural gas that breaks down eggplant. See Place to Store Eggplant is Not in the Refrigerator

Tomatoes for Sale - Fresh or Canned

If you would like additional tomatoes in a future CSA share to can or freeze for winter, we can sell you "seconds" for just $2/lb. But, be prepared to preserve them immediately upon arrival because the bruises and spots will cause them to age rapidly. If you prefer "first quality" tomatoes, additional ones are $4/lb. These will last longer and have fewer blemishes. Simply reply to this email to let us know how many pounds you'd like and we'll send them as we have them with your CSA share (we'll let you know in advance when to expect them).

If you prefer for us to preserve tomatoes for you, we can do that for $8/quart for the following: Tomato Sauce with Basil (for pasta and pizza), Tomato Juice (you can season your own Bloody Mary mix or just drink it), or Whole Canned Tomatoes (for soups, stews and just about everything). We can also do Tomato Paste and Tomato Ketchup for $8/pint. Let us know how many of each you would like, if any, by simply replying to this email. 

CSA Shares - All Members

This delicious dinner includes Mini Eggplant Pizzas (a must if you want children to love eggplant), Garlic Smashed Potatoes (using potatoes from previous weeks, this recipe also works without all of the extra stuff in the recipe. Just boil, smash, add salt and pepper) and Purple Hull Peas, simply boiled with salt then garnished with butter and pepper. The recipe link includes loads of recipes using purple hull peas. 

Eggplant - For the mini eggplant pizzas (above) we used our basil and cherry tomatoes and Tomato Pasta Sauce from Bombolini Pasta. I thought a basil pesto would have been even better, so here is an easy recipe for Basil Pesto. You can adjust it for the amount of basil you use. If you don't have pine nuts (or think they are too expensive, as I do), you can use walnuts, which work just as well. I would be remiss not to include to classic Eggplant Parmesan and another popular dish: Baked Eggplant Sticks

Dragon Tongue Beans are a hit with our members. Tracy made a version of this Jamie Dean Green Been Salad using our Dragon Tongue beans, cherry tomatoes and basil. She added slivered almonds and other things she had in her kitchen and was so excited about the flavors she sent a picture and very kind words for our hardworking staff. Thank you, Tracy!!

Sweet Peppers - These are perfect for chopping, cooking with onion and adding to anything, even your eggplant or other pizzas. Also perfect for a snack. I also think they would be awesome in a pasta dish with your purple hull peas, cherry tomatoes, garlic, and basil in a modified version of Penne with Herbs, Tomatoes and Peas. If you are a protein share member, you might put these on your beef kabobs or sauté them with onions and you pork bratwurst (see recipes below).

Garlic - This freshly cured garlic will last longer than the greener bulbs we've been sending. Try Roasted Garlic and all of the amazing possibilities that go along with it. Or, just use it as seasoning for other dishes. 

Protein Shares - Weekly, Bi-Weekly and Monthly Members

Beef Roast - I used to run away from roasts, but not since I've learned how amazingly versatile they are! Of course you can cook them in the oven. The slow cooker is especially easy and delicious and who doesn't love Beef Barbecue or The Best Crockpot Beef Stew? The grill works for some roasts, like London Broil. And, you can cut this fine, lean beef into Beef Kabobs (marinate tougher roasts in a vinegar-base first) or tiny chunks for the best Chunky Chili you will ever serve. It's hard for us to include recipes for each kind of roast, so I recommend you look up recipes specifically for the roast you received. 

Pork Bratwurst - With peppers and onions, you might make Grilled Sausages, Onions and Peppers. From there, the possibilities are endless. You can cook these in a pan, too, and add a hotdog bun with mustard and other delicious toppings. These would be great in a casserole, too, such as Potato Sausage Casserole

Beef Burger - If you're grilling for friends or family, this beef burger rounds out an amazing trio of Beef Kabobs, Grilled Pork Bratwurst, and Hamburgers. Here is How to Grill the Perfect Hamburger

We hope you enjoy this week's share. Thank you for investing in us and trusting us with your food. 

Enjoy! 

Stuart and Patti Rosenberg, owners
Wade Bagley, garden manager, and all of the amazing people who work 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