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Waverly Farms CSA 5/31/18 - Weekly Members Only

Posted 5/31/2018 11:24pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's farm share is for Weekly members only and includes freshly picked CHERRIES (not pictured).


Happy Wednesday everyone!  How is everyone doing with their boxes every week?  Have you tried any of the recipes I've sent?  I'd love to hear some feedback, hope you are enjoying our weekly "chats" as much as I am!  We have a wonderful box of goodness this week - everything pictured above plus some CHERRIES!!  How fun is that?!  Here are some ideas!

Cherries - Fresh from the fruit trees of our gardener's family, the Bagley's, these are not uber-sweet cherries, so not ideal for snacking but would be great in a cobbler like this one. Our very own Wade’s mom passed along her recipe for Fruit Cobbler:

Prepare 2+ cups fruit (wash, pit, peel, cut, etc.). 1 cup flour + 1 cup sugar (reduce for sweet fruits) + 3 tsp baking powder + 1/8 tsp. salt. Stir dry ingredients together in mixing bowl; add 1 cup milk and mix until thoroughly combined (don't overstir); allow batter to rest while 3/4 stick butter is melting in 9"x9" baking pan in oven while preheating to 350 degrees. Pour batter into butter and swirl together gently. Evenly distribute fruit over batter. Bake @ 350 for 30-40 min. until top is golden and knife comes out clean. Best served warm with vanilla ice cream. Notes: 1. Reduce ingredients to 3/4 c. flour,sugar, milk + 2 tsp. b.powder if using a pan smaller than 9x9. 2. If your fruit is very juicy, you may need to reduce the amount of milk used in the batter. 3. If making with peaches, consider adding a bit of nutmeg &/or cinnamon. 4. You can also mix fruits. I like to mix peaches and blackberries as they are usually "in season" at the same time.

Cherries would also be delicious with the pork roast in a dish like this https://www.southernliving.com/recipes/roast-pork-spiced-cherry-sauce-recipe

Kale - I finally tried a "salad in a jar" this week and it worked really well!  I used some kale as my green and I find that if I'm going to use kale in a salad it's important to let the dressing sit on the green for a bit longer than a typical salad, to permeate the surface and soften it a bit.  The results were tasty and it made for a healthy lunch on a busy work day.  

I used this as a guide to make mine, you can make several jars at once and have lunch prepared ahead of time for days with fresh, nutritious ingredients. 

Garlic Scapes - You may not be familiar with these, and there are a variety of ways you can use them, all of which fit well with the other ingredients in this week's box.  Mixed into scrambled eggs, whisked into a vinaigrette, or blended into a pesto, you can't go wrong!  https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes

Pak Choi, Onions and Cabbage - These ingredients would work well in a stir fry, or in this egg roll in a bowl recipe I discovered a few months ago when I was trying to hop on the Instant Pot bandwagon.  I must admit I never fully fell in love - any fans out there?  I want to love it and use it more than I do.  This recipe is easily adaptable to a regular pan and you could also use your garlic scapes in there!  With the pak choi AND cabbage, there's extra veggie goodness and nutrition packed in.  https://www.idonthavetimeforthat.com/instant-pot-egg-roll-bowls/  This would be particularly useful if you didn't happen to use up your sausage from last week's share!

Swiss Chard - This recipe would work well with the garlic scapes and would be yummy with the pork roast if you chose to receive the protein share.  The tangy, fresh taste would pair well with a fatty roast.  https://www.bonappetit.com/recipe/sauteed-swiss-chard-with-garlic-and-lemon

Collards - One of our CSA members has been sharing pictures of delicious food that she is preparing from the weekly shares.  She made dirty rice with collards, what a great idea!  Yummy and hearty, this would pair well with the pork ribs from this week's protein share.  Thanks for sharing, Tracy!  Keep em coming!

Turnip Greens - This recipe for turnip greens looks tasty and I like the addition of the pecans - https://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-turnip-greens-recipe-1943248  

Protein Share - Weekly Members

For this week's protein share, you will receive pork ribs, pork roast and hamburger.

Pork ribs - This sweet and gooey recipe would compliment any of the greens with a tangy or spicy preparation - I don't have a smoker myself so this could be a tasty alternative.

https://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html  

Pork Roast - You could go with several different flavor profiles here, but if you are pairing it with a flavorful side dish, you may want to go with classic tastes such as garlic, salt and pepper - I love preparing a big piece of meat on a Sunday and being able to use it for meals during a busy week.  https://cookthestory.com/how-to-roast-pork-perfectly/  If you want to reinvent the leftovers, you could dice them up and put into the dirty rice or slice thinly and put on some rolls with some barbecue sauce and make a yummy sandwich!

Hamburger - I have made this recipe time and time again for my family and it is one of my husband's favorites.  It would go well with any of the greens as a hearty meal.  Enjoy!  https://www.foodnetwork.com/recipes/paula-deen/old-fashioned-meat-loaf-aka-basic-meatloaf-recipe-1953100

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Happy Eating!

Liz 

 

Stuart and Patti Rosenberg, owners with an amazing farm staff at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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