<< Back to main

Waverly Farms CSA 11/2/17 - Weekly Members Only

Posted 11/2/2017 9:41am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We are in the last month of the regular CSA season, and all account balances are now due.  Your balance according to our records is:%%member-balance%%. If this amount does not match your records, please just reply to this email and we'll do the research to make it right. 

The link for credit/debit card payments is:  http://www.waverlyfarmsvirginia.com/members/pay

Thank you, if you have already paid or if you are paying soon!

We will be offering a Winter Share, but have not worked out the details just yet.  If you are interested in receiving eggs, meats or vegetables during the winter months please let us know by replying to this email. Your feedback will be important to us as we decide how frequently we can justify delivery costs.

 CSA Share - Weekly Members Only


Cabbage - Yum, yum, yum, how about Cabbage Bean and Crispy Kale Soup? You can make this up using anything you have, but don't leave out the beans. Even canned ones (drained and rinsed) give soup a hearty amount of protein and comforting flavor. 

Kale - Yum, yum, yum, again. How about Kale and Cabbage Slaw? It's delicious, and you can even add roasted butternut squash for a sweet, rich flavor (totally optional). For us Southern Bells who are required to have a casserole or two at Thanksgiving, here is Kale and Cabbage Gratin. It's a hit!

Baby Greens - This Ovation Mix includes baby mizuna, tatsoi, mustard and arugula and is excellent in a light salad with pears, candied walnuts and feta cheese, as in Pear and Feta Salad with the Best Homemade Dressing

Sweet Peppers - You might enjoy knowing this super simple How to Save Peppers. They will be much appreciated in spaghetti, chili, gumbo, shrimp and more in winter. If you want to eat them now, stuff them or dice and scramble them with eggs and sausage

Butternut Squash - Simple roasting is best. Once roasted, they would be a great topping for your baby greens as in Roasted Butternut Squash with Warm Cider Vinaigrette. Or, get a jump on Thanksgiving with this make-ahead Roasted Butternut Squash Soup which can be made now and frozen for up to 1 month. 

Garlic - Since Thanksgiving is near, you must make this beautiful Seasoned Roasted Garlic Butter. I think it's pretty enough to give as a hostess gift. Definitely elegant and delicious on your table. 

Eggplant - Eggplant are sneaky. Just when you think they are done for the year, the plants burst forward with another yield. What is there to do but make Eggplant Parmesan? You might sprinkle on top or somehow add diced peppers into this recipe. Serve with your baby greens, prepared the way you like them. 

Protein Shares - Weekly Members Only

Beef Flanks and Skirts - Oh, wow. Marinated Skirt Steak works just as well with flank steak. The trick is not to overcook it, cover it with foil for 10 minutes so juices will flow, and to slice against the grain when serving. Or, kick your heels a little higher and make Brazilian Skirt Steak with Golden Garlic Butter. P.S. This is the perfect steak for fajitas and tacos, as in Chili-Lime Steak Fajitas or Skirt Steak Tacos

Pork Ribs - These meaty, delicious ribs are great as an appetizer, game-day nibble, or super delicious dinner. Baked BBQ Baby Back Ribs is my favorite sweet meat treat. Two hundred and ninety two other people agree with me. 

Beef Rump Roast - This Garlic Herb Crusted Rump Roast is the right way to cook it. Be sure to thaw the roast in your refrigerator for 5 days and then bring it to room temperature (about 2 hours) before cooking it.  This will ensure tenderness, even cooking and a great flavor. For those of us who need simple and certain, here are 3 Easy Ways to Cook a Beef Rump Roast. Rump is from the back of the leg so a little tougher than steak, so cooking it slowly is important. I love a chili with chunks of meat instead of ground meat, so usually on the Saturday after Thanksgiving, when everyone is ready for an alternative to turkey, I DICE my Rump Roast into 1/4"-1/2" squares and make chili. This recipe for Chunky Beef Chili uses Chuck rather than Rump, but works the same way. 


Stuart and Patti Rosenberg, owners
Wade Bagley, gardener and every one of the fine people at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram