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Waverly Farms CSA 5.17.18 - Weekly Members Only

Posted 5/17/2018 2:46pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Members!

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

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

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

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

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

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

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

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

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

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

Protein Shares 

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

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

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



Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
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