News and Blog

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)
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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)
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Posted 7/20/2017 8:57am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We rose very early this morning to harvest and pack Lime Light Hydrangeas and Lemon Basil so they would be as fresh as possible for you. Doing that has delayed the longer newsletter so we wanted to send you at least a picture of your share contents now. The longer newsletter with recipes and important information about how to handle the items in your share will follow shortly.  

This week's CSA share is a beautiful one and includes everyone - Weekly, Bi-weekly, and Monthly (Protein Share) members. 

 

More to come...  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 7/13/2017 7:14am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We hear good news that dear Lucky Jefferson is awake and doing better. Thank you for your thoughts, prayers and well wishes. Please keep them coming as he has much hard work ahead of him, still. 

As summer vegetables come in, so do canning opportunities. If you want extras of anything for your home canning, just let us know and we will sell them to you at wholesale prices. We will also be canning for our Winter CSA  members. 


CSA Shares -Weekly Members Only 

Included in your share but not pictured is fresh LEMON BASIL, harvested early this morning to maintain the freshest aroma. Basil will be essential in Eggplant Parmesan and Cherry Tomato Salad (see recipes below)

Lemon Basil - This amazing herb will be terrific with Eggplant Parmesan and in Cherry Tomato Salad, below. One of my favorite things to do with basil is Basil Pesto Pasta or Basil Pesto Hummus which is great with chips, fresh cut sweet peppers or celery, and on fish. 

Eggplant - Eggplant is tricky, but these recipes should make it a hit in your household. For kids and adults, see 5 Simple and Healthy Eggplant Recipes for KidsEggplant Parmesan is the classic recipe and a great way to enjoy fresh eggplant. The Lemon Basil in your share will make this an amazing meal. To make this recipe easier, use organic canned tomatoes or marinara sauce. An even easier recipe is Eggplant with Balsamic, Basil and Capers. Stuff Eggplant with any mixture you like. This recipe uses Herbed Bulgur and pomegranate, but Quinoa and raisins or cranberries would be just as good. And, the very delicious Baked Za'tar Eggplant Fries and Lemon Tahini is sure to be a family favorite.  

French Fingerling Potatoes - French Fingerlings are creamy and would be great made into anything, but the classics are Herb Roasted Fingerling Potatoes and Fingerling Potato Salad. But feel free to boil, drain and stir them in herbed butter or mash them. It's really hard to mess these up!

Dragon Tongue Beans - If you have not yet tried Dragon Tongue Bean Salad with Spicy Honey Mustard you should. They would also be super with potatoes as in Skillet Potatoes and Green Beans

Cherry Tomatoes - A dish super easy dish that is packed with flavor is the warm Israeli Couscous with Sautéed Cherry Tomatoes and Basil. For a great side to any meal, try Marinated Cherry Tomato and Herb Salad, a staple in our home when we have basil and tomatoes. Add mozzarella cheese balls into the marinade for a creamy texture. Bruschetta on warm Buttery Toast is so delicious! Use your cherry tomatoes instead of roma. Will be a little runny, but  the warm toast soaks up the juice.

Summer Squash Mix - My favorite thing to do with these fresh squashes is to grill them as the steaks are resting. See Grilled Summer Squash. It works with our without the dressing. For a fresh casserole, combine summer squash with Eggplant and make Summer Vegetable Lasagna

Sweet Peppers - These peppers are soooooo good pickled as in Sweet Pickled Banana Peppers; a great way to preserve these lovelies for sandwiches and hamburgers later in the year. You can also sprinkle these sweeties with feta cheese!  Banana and Sweet peppers are also terrific on pizza. We like to buy Amy's Organic Pizza and add our own cherry tomatoes, basil, banana peppers, sausage, grated cheese or whatever we feel like having. Or, use this handy pizza planner for recipes with and without meat. 10 Best Banana Pepper Pizza Recipes

Onions and Garlic - Another great topping for pizza or sandwiches is Caramelized Onion and Roasted Garlic Compote. This is good on anything, including warm toast, crackers with cheese, hamburgers and other sandwiches. 


Protein Shares - Weekly Members Only

Steaks - Please, please, please let these steaks thaw in your fridge for 5 days before cooking to help tenderize them. Then, simply pat them dry, rub them with your favorite steak seasonings (salt and pepper will do just fine), sprinkle a few drops of balsamic vinegar on one side and let stand for 30 minutes to 1 hour before grilling on medium-high heat. This produces a flavorful, very tender steak. 

Sausage and Hamburger - Biscuits are better with sausage patties. Gravy is better with sausage. Peppers are better with quinoa sausage stuffing. Even hamburgers and spaghetti are better with a bit of sausage mixed in. Clearly, life is better with sausage. 

Wishing you a safe and happy summer!  

Enjoy!

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

   

Posted 7/6/2017 9:11am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Welcome back from holiday for many of you.  This week's share is a good one with loads of color!  We're hoping that giving you farm fresh food and ideas will be more rewarding than other options. Let us know what you think and how we can improve!

Recipe of the Week: Warm Potato and Dragon Tongue Bean Salad If you do not have arugula or basil, steam your chard or kale until tender, instead. 

CSA Share - Weekly and Bi-Weekly Members

 

Elephant Garlic - This is a large and delicious garlic that is perfect for seasoning or roasting. Roasting Garlic is quick and fun and turns the garlic into a sweet treat. From there you can make Roasted Garlic Mashed Potatoes, a creamy Roasted Garlic Sauce for your roast or other meats. P.S. We leave the stems and dirty outer coating in case you want to dry garlic for longterm storage. Mostly, we use our garlic pretty quickly, but if you'd like to store it, here are other options for you in How to Keep Garlic from Going Bad.

Red Potatoes - these are my favorite in Warm Potato Salad, or just roasted with garlic or mashed as described in Elephant Garlic, above. Ina Garten offers a great video for Garlic Roasted Potatoes (hint: add a pinch of chopped rosemary if you have any!). 

Sweet Peppers - These are Banana and Green Bell peppers. Both are terrific stuffed, roasted, chopped, or just eaten raw. Here are 10 Ways to Use Sweet Mini Peppers and all would work with your peppers. 

Zucchini - No need for mushy, watery zucchini. There are so many other ways to cook it that are fabulous!  If you have not tried making zucchini into ribbons of pasta, you must. It's easy and delicious. Try Zucchini "Pasta". or Zucchini Ribbons with Lemon and Pecorino (or feta, or goat cheese). This zucchini is also fabulous on the grill with our without the balsamic as in Balsamic Grilled Zucchini. Or pan fried as in Pan Fried Zucchini with Lemon and Parmesan

Tiny Tomatoes - These little cherries are just the first of many tomatoes to come. Since there are only a few, perhaps you might just cut them in half or quarters, drizzle with balsamic and olive oil, add chopped basil if you have it, salt and pepper to taste. Let sit for a few minutes and enjoy this refreshing tomato salad. A sprinkle of feta on top would be even better! See Marinated Cherry Tomato Salad

Kale and Chard Mix - Brace yourself for fewer greens during the hot summer months. We try to have them all summer, but the heat is hard on them. You might enjoy this recipe that I've been cooking for months: Chop sweet peppers, the stems of chard, and onions. Cook them in olive oil in a large sauté pot or pan until tender. Salt and pepper to taste. Add 1 cup water and thin slices of potato (skins on). Cook potatoes until almost tender. The water will reduce into a nice sauce. Add roughly chopped kale and chard and another 1/2 - 3/4 cup of water and cook until greens are tender, stirring the sauce and potatoes into the greens. Serve hot and top with fresh, cold feta cheese or not. 

Kohlrabi - An odd duck, for sure, Kohlrabi is delicious cooked or raw. You might just peel and cut Kohlrabi into chunks or strips and add to Marinated Cherry Salad (see tomatoes above). or, Try Quinoa, Kohlrabi and Cherry Tomato Salad. You could also peel, chop and add Kohlrabi to the greens dish above, cooking it when you cook the peppers and onions. Or try Roasted Kohlrabi (or just throw it into Garlic Roasted Potatoes above).

Dragon Tongue Beans - Always a favorite when company is here, these creamy, tender beans seem to go well with potatoes or greens or by themselves. Simply boil water (or use the water of boiled potatoes), season to taste and cook until the purple disappears, which means they are tender. Warm Potato and Dragon Tongue Bean Salad also uses your cherry tomatoes!


Protein Shares - Weekly and Bi-Weekly Members

Hamburger - We've been adding sausage to our grass-fed burgers and love the result. The sausage adds seasoning and fat to the burger. Or, just grill them. They are so much better than grocery hamburger just the way they are! You might play around with this recipe for Veggie-packed Beef Burgers if you have kids. Almost any veggies will work. 

Stew Beef - Try Best Crockpot Beef Stew and, again, use any of your CSA veggies or add others. 

Roast - I believe mostly Brisket, Sirloin Tip and Top Sirloin Steak went into shares this week. This Texas-style Smoked Brisket might appeal to someone and you can use any of the roasts in this recipe. For others, Simply the Easiest Beef Brisket is better. And, how about Crockpot Brisket Tacos? This one looks terrific!


On a sad note, one of our dear employees, Lucky Jefferson, was in a highway accident last Thursday evening and remains in critical condition. We are seeking God's grace for him and his family, including two young children. Your prayers for Lucky are much appreciated. As everyone says, "He's a great guy!" and we are praying hard for his full and complete recovery. 

All the best to you and your loved ones from everyone at Waverly Farms!

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

   

Posted 7/6/2017 5:52am by Patti Rosenberg.

Waverly Farms, LC has a position open for a very hardworking person who cares deeply about giving over 300 farm animals the clean water, clean shelter, shade, minerals, hay, forage, health checks, and organic supplements they need to thrive. Work will begin four hours before dark and includes weekend work. A proven track record of reliability, thoroughness, and hard work is essential. Please send letter of interest and resume to Patti Rosenberg at patti_rosenberg@hotmail.com

Posted 6/29/2017 12:12pm by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly Members,

Thank you for your patience as I experienced technical difficulties this morning. You may replace the email I sent earlier this morning with this one.

CSA Shares - Weekly Members

Green and Banana Peppers - Bob's Stuffed Banana Peppers is a terrific recipe for banana and green peppers. Protein Share members can use our sausage, hamburger or a combination of the two in this recipe. If you're feeling vegetarian, we always love Quinoa Stuffed Peppers. You could also use cooked rice instead of quinoa. If you are not in the mood to stuff peppers, which I rarely am, just chop them and put them on pizza, grill them for hotdogs and hamburgers, roast them in the oven, or chop and cook them with onion in a sauté of greens for Mixed Fajitas with Peppers and Onions

Dragon Tongue Beans and Yukon Gold Potatoes - Hoping you are enjoying these this week as much as we are. My favorite is to cut potatoes, skin on, and cook them until almost done, drain the potatoes but save the water they were cooked in, cook the beans (ends removed) in the potato water for a one-pot dish, drain the beans, combine with potatoes, season and stir them in butter or olive oil. Finely chopped chives added as you stir everything together would be amazing, along with a dollop of sour cream, feta cheese or plain Greek yogurt topping. 

Rainbow Chard - Great sautéed on top of the stove, but a bit tough this time of year for salads. Remove leaves from stems. Chop the stems and a bit of onion. Saute chopped stems and onion in olive oil, cook until tender, then add the green leaves and 1/2 cup of water. Cover and cook until tender. Adding 1/2 cup of water to the sauté helps tenderize the greens. Sprinkle feta cheese on top for a creamy, delicious taste.

Curly Kale - We're running out of kale season, so you might consider portioning this week's kale into smoothie servings and putting it in the freezer right next to your frozen organic fruit and peeled bananas. This makes smoothies a cinch to make in the morning. I've been using a food processor rather than blender and the prep and clean-up have been super simple. Right now, I'm obsessed with Flat Belly Smoothie, but there are many other kale smoothie recipes. Not a smoothie lover? Sauté Kale with Garlic or make Kale Chips. I love to roast potatoes, peppers and onions then throw the kale (stirred in olive oil) on for the last 8-10 minutes. As with chard, adding 1/2 cup of water to sautéed kale will help tenderize it. 

Chives, Onions and Garlic - If you've been looking for a reason to make Cilantro Chive Yogurt Dip and put it on fajitas, burgers, fresh veggies or kale chips, now you have it. These dear chives are delicious! Try Bacon Cheddar Chive Muffins (and why did we not cook those for you???) or Chive and Sour Cream Mashed Potatoes


Protein Shares - Weekly Members

Skirt Steak - Small and packed with flavor, everyone loves skirt steak. Grilled Skirt Steak Fajitas are perfect this week since you also have onions, chives, garlic and peppers. Or, try Marinated Skirt Steak and Grilled Skirt Steak with Garlic and Herbs

Pork Sausage - Perfect for stuffed peppers (see Peppers above), or breakfast, or a Potato Sausage Casserole

Cube Steak - My favorite is always Cube Steak with Mushrooms and Sherry Sauce. But some love (not saying that I don't) the classic Chicken Fried Steak


Thank you, again, for your patronage! Please send us your feedback and feel free to post your own recipes on our Facebook page at https://www.facebook.com/waverlyfarmsvirginia/  

Enjoy!

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

   

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

Waverly Farms, LC

Dear Members,

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

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

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

Recipe for this Week!

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

Cabbage, Kale, Collards and Potatoes with Onion and Garlic


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

Ingredients: 

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

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

CSA Shares - All Members

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

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

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

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

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

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

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

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

Protein Shares - All Members

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

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

Enjoy!! 

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