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Waverly Farms CSA 6.1.2017 - Weely Members

Posted 6/1/2017 5:31am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We have a lot of meat to sell between now and fall, so I'm hoping you can help. The American Livestock Conservancy, which works hard to save over 250 American livestock breeds from going extinct depends upon small farms like ours to raise, nurture and develop markets for these beautiful animals. They make a strong case that if small farms do not find people who want to eat these breeds, they will go extinct (clearly, we can't keep a livestock breed alive as pets), compromising genetic diversity. You see, the problem is that the big commercial producers of beef, lamb, pork, and chicken, have chosen just a few breeds that grow fast and big. When business requires biggest the biggest and fastest, by definition that means one or two, not hundreds of breeds. Here are some statistics: 

100 YEARS OF AGRICULTURAL CHANGE: SOME TRENDS AND FIGURES RELATED TO AGROBIODIVERSITY Source: Food and Agriculture Organization of the United Nations, 1999

* Since the 1900s, some 75 percent of plant genetic diversity has been lost as farmers worldwide have left their multiple local varieties and landraces for genetically uniform, high-yielding varieties.

* 30 percent of livestock breeds are at risk of extinction; six breeds are lost each month.

* Today, 75 percent of the world’s food is generated from only 12 plants and five animal species.

* Of the 4 percent of the 250 000 to 300 000 known edible plant species, only 150 to 200 are used by humans. Only three - rice, maize and wheat - contribute nearly 60 percent of calories and proteins obtained by humans from plants.

* Animals provide some 30 percent of human requirements for food and agriculture and 12 percent of the world’s population live almost entirely on products from ruminants.

At Waverly Farms, we love raising these beautiful heritage breeds and ask that if you know people who want well-raised, grass-fed, Certified Organically-supplemented, Animal Welfare Approved lamb, pork or beef, please ask them to Contact Us us. We sell it all by the cut, quarter, half, side or whole, custom butchered or live. Thank you! 

CSA Shares - Weekly Members

This week's share is for Weekly Members only... bi-weekly members will receive shares again next week.

This week's share is a doozy, weighing in at about seven pounds! Four pounds of that are fresh, delicious, earthy potatoes. About 1 in 10 have a black spot in the center from all the rain we've had, which is why we are sending you more than we might otherwise.

Potatoes - Turns out that if you remove the grease and fat from french fries and chips (the way most americans eat potatoes), potatoes are actually a very healthy food. One cup of potato provides more than one third of your daily requirement of Vitamin B6 and one quarter of your daily requirement of potassium. Potatoes also provide significant amounts of copper, manganese, phosphorous, fiber, Vitamin B3 and pantothenic acid. Together, these nutrients protect your heart, prevent cancer, build muscle and brain cells, and nourish your body. 

Potatoes can be boiled, roasted, braised and even sautéed. One of my favorite ways to cook potato is to slice it into thin wafers (about 1/4") and cook it in a thin layer of water after sautéing onions and garlic in olive oil, and before adding cooking greens such as the collards, chard or kale in your share this week (see Collard Greens for more detailed instructions). The potato adds a richness and creaminess to the greens that is both comforting and delicious. With a little salt and pepper to taste, I don't really need butter, feta cheese or other garnishment, but it certainly is good when I want to splurge (or inspire kids to eat veggies).  

Here are some easy, quick, delicious recipes using potatoes and other good food in your share this week:

  • Super Energy Kale Soup - uses your onion, potatoes and kale. I'd add the cabbage and chard leaves, too, and another 2 potatoes, keeping the broth the same and seasoning to taste. Before the healthy additions, this one recipe provides 508% of your daily requirement for Vitamin K, 150% of Vitamin A, and 100% of Vitamin C, along with a whole host of other nutrition including calcium, protein, folate and more. Have this every day for lunch!
  • Smashed Potatoes with Garlic - uses your potatoes (I sure wish we had garlic for you this week... soon!). Dice and sauté onion tops (the green) for a delicious garnish to this dish. This recipe is the ultimate comfort food and will be great next to your pork chops and sautéed Rainbow Chard.
  • Baked Potato with Rosemary and Mushroom Sauce - uses your onions and potatoes. Take nutrition to a very high level by adding mushrooms and in one serving you'll receive over 60% of your daily copper and Vitamin C requirements and one third of your Vitamin B6, manganese and potassium requirements! These baked potatoes may cook faster than the recipe says, so check them in 35 minutes and again at 45 minutes. 

Spring Onion - Use as you would any onion and chives. Stuart made an omelette using our free-ranged, Certified Organically-fed eggs, chopped Spring Onion, chopped celery and Salanova Salad greens. Use these instructions for The Everything Omelette, but replace all of the ingredients with things in your CSA share this week. Delicious, high protein, will sustain you for most of the day without that sugar high so typical of breakfast foods. 

Collard Greens - Paula Deen offers the best recipe for Collard Greens, but it requires smoked meat - turkey and pork are best. For a simpler dish, sauté chopped onions in olive oil and cook until tender, about 5 minutes. Stir in 1/2 teaspoon or more of minced garlic and cook until fragrant, about 1 minute. Add 1 cup water and one thinly sliced potato with skin on. Salt and pepper to taste. Cook potato in onion, garlic and water until tender, about 5 minutes (because you sliced them into thin rounds), then add greens, cover and cook until desired doneness. Top with feta cheese. You can, of course, add bacon, turkey or pork at anytime and even use pork fat rather than olive oil, if you like those flavors.  

Rainbow Chard - This healthy, sweet green is terrific sautéed or made into a salad. Try Apple-Walnut Rainbow Chard Salad, or the ever delicious Swiss Chard and Herb Tart, which includes a simple recipe for crust.

Kale - This superfood can be a bit tough, so most kale lovers extract ALL of its nutrition in a smoothie. Here are 10 Tasty Kale Smoothies that will start your day off with a boost! A tip to remember is that you can wash and prep the kale in advance and put it in the freezer. Freezing kale tenderizes it and adds frost to your smoothie.  Also see the Super Energy Kale Soup recipe above.

Cabbage - Well..... now that we have potatoes, how can you resist not combining cabbage and potatoes in Smashed Potatoes with Cabbage. We roasted Cabbage and Potatoes together and that was terrific, too. Use your Spring Onion instead of Leeks in this recipe for Roasted Potatoes, Leaks and Cabbage. If you don't have a jelly roll pan, you can use a cookie sheet or roasting pan. I line them with parchment paper for easy clean-up. This is a great dish next to London Broil or any steak.

Salanova - Cook this in The Everything Omelette (see Spring Onion above), or make your favorite salad. This is a VERY special lettuce that you will absolutely love. Fruits, nuts and feta cheese are my favorites in salad. With or without chicken, this Classic Waldorf salad using Salanova lettuce will make a great meal or side dish, and is especially welcomed at picnics and other gatherings.  

Ovation Mix - This is a spicy salad mix that includes red mustard greens, mizuna, tatsoi, kale, and arugula. I always want to put sweet pears, toasted walnuts and feta cheese to balance this spicy mixture. Here are some Ovation Mix Dressings that you'll love. 

Protein Shares - Weekly Members

Pork Chops - The butcher misread my instructions and cut the pork chops thin instead of the 1-1/4" that I requested. Many people love thin pork chops and I guess we will, too. Cooking pork chops is tricky, so maybe thin is better for now. For perfect pork chops, brine them, sear them and cook them slowly in the oven as in this recipe for How to Cook Tender, Juicy Pork Chops Every Time. For more information about common mistakes to avoid, I love this short primer from Bon Apetit: How to Cook Pork Chops that Will Rival any Restaurant's. Please let the pork chops come to room temperature before cooking and don't skip the brining step. These are easy things that make a huge difference!

London Broil - This top round is a wonderful cut of meat, especially on the grill but also in the oven. It is lean, packed with flavor, and so delicious when cooked well and sliced thinly, agains the grain. For starters, thaw this in your refrigerator for 5 days to help it age even more and relax. Take it out of the cold several hours before cooking so that it cooks through evenly. Here is a very nice recipe for marinading and cooking Grass-fed London Broil. For cooking in the oven or grill, try Chelsea Green's Perfect Tender Grass-fed Steak

Enjoy!

Stuart and Patti Rosenberg, owners
Wade Bagley, garden manager
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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