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Waverly Farms CSA 6.15.17 - Weekly Members Only

Posted 6/15/2017 10:17am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This share is for Weekly Members only. Next week we will send to Bi-Weekly and Monthly Protein members, too!

Tonight, I have Dragon Tongue Beans, Purple Viking Potatoes, Curly Kale, Garlic and Pork Chops ready to go for dinner. Except for brining 1/2 to two hours before in a mixture of 1 cup salt to 3 cups water, the whole dinner will take me 20 minutes and will include:

  • Grilled Pork Chops
  • Garlic and Dill Smashed Potatoes
  • Steamed Dragon Tongue Beans with Garlic
  • Roasted Kale. Yummy! 

How fun it is that we are all so different and approach our CSA shares uniquely.    

  • Tracy loves to cook and lists all of her vegetables on a white board with menu's for each day. She shares the tasty results of her love of cooking good food with her children and grands.
  • Liz has 3 growing boys and makes good food fun, always involving her boys in menus and they do things like Taco Tuesdays, Pizza Fridays and Grill Saturdays using all of the Waverly Farms food. The boys anticipate their weekly share and receive them with the excitement of a Christmas present every week! It's adorable to watch.
  • Since farming involves long days and 7-day weeks, I look at my share and imagine the shortest path from bag to stomach in an effort to get as much nutrition with as little effort as possible.
The recipe below from Beth Bagley seems to suit us all. It's easy, fun and cheesy. We'd love for you to post pictures and recipes for others to enjoy. A link to "Like Us" on Facebook is included below the signature line of this email, or just email your ideas and recipes to me and I'll post them for you. 

An Easy, Cheesy Recipe

Beth Bagley, our garden manager, Wade's, dear mother sent this recipe because Wade loved it and insisted that she sit down and send it to me immediately. I can see loads of substitutions for the vegetables Beth used, like roasted kale and potatoes, or cabbage and collards. This looks like a great recipe for any person or family. She even named it....

Waverly Farms Quesadillas
 
2 Tblsp olive oil,
1 medium onion diced
1 bunch of Swiss Chard stems
1 large clove of garlic, minced 
2 T water
1 bunch of Swiss Chard leaves, rough chopped
1 c. spinach leaves, rough chopped
1 egg, beaten (or 1/4 c. egg substitute)
salt & pepper to taste
dill (optional)
1/4 c. each of a mixture of cheeses (I used cream cheese, shredded mozzarella, Parmesan, and cottage cheese; I would have used feta, but didn't have any)
Tortillas
 
Heat oil in large a skillet; then saute the onion and chard stems until softened, stirring frequently. Add garlic and water; stir to combine. Place roughly chopped chard and spinach leaves on top of onion mixture and cover; cook until leaves are wilted.
 
Meanwhile, in a large bowl, mix egg and cheeses until combined. Add hot vegetable mixture and gently stir all together.
 
Place a large tortilla (or several small ones) in the skillet. Spoon veggie/cheese mixture over half the tortilla. Fold over the other half and do the same with another tortilla on the other side of the skillet. Heat for several minutes. Remove and cut into 3 triangles.
 
Serve with chopped tomatoes, sour cream, or tzatziki sauce
 

CSA Shares - Weekly Members
 
 
We're excited about this share and the shares to come!  This week's features are garlic, dragon tongue beans, and purple viking potatoes. We also have parsley, cabbage, onion and collards for you. 
 
Dragon Tongue Beans - Tender and creamy, these beans that are our all-time favorite. Here is a nice introduction and simple recipe in Getting to Know Dragon Tongue Beans. My favorite is to combine them with potatoes as in Roasted Potato and Dragon Tongue Beans Salad (substitute parsley for arugula and Purple Viking Potatoes for fingerlings). For the simplest of recipes, try Steamed Dragon Tongue Beans with Garlic. One cup of these delicious beans is 34 calories and packs 230 mg of potassium along with 30% of your Daily Requirement for Vitamin C, 15% Vitamin A, 6% iron and 4% calcium. 
 
Garlic - Six cloves (the toes they are sometimes called) of garlic per week (or the equivalent onions, shallots, chives) is what you need to extract the health benefits of garlic which include reduced risk of heart disease and cancers, especially those of the esophagus, stomach, tongue, larynx, pharynx, and mouth. Garlic also offers 15% of your manganese requirement in addition to smaller amounts of Vit B6, C, B1, Copper, Selenium, Phosphorus, and Calcium.  Roasting Garlic is a cinch and it takes away the bitter taste, turning it into pure sweetness. When cooking garlic it in recipes, chopping , dicing or mincing it rather than leaving the cloves whole will extract the health benefits. Some just pop two raw cloves per week and chew it well. I have not found the courage to try that, yet.
 
Kale - This curly kale is great roasted and you might enjoy Roasted Kale Salad with almonds and cranberries. And, this tempting recipe is super easy and claims to reduce belly fat while pumping up nutrition - a complete meal for under 300 calories. Healthy Flat-Belly Kale Smoothie also happens to taste delicious! 
 
Parsley - This is going to be great on EVERYTHING! Remove the stems and chop it finely for a refreshing taste in eggs, potatoes (with butter!).  Serve it as a garnish on sandwiches, in salads, and in smoothies. You can also make a bit of pesto for this super delicious Spaghetti with Parsley Pesto. Shrimp or chicken would be very happy in this pasta dish!
 
Purple Viking Potatoes - These are the best mashed potatoes as in Garlic and Dill Smashed Potatoes (substitute parsley for dill) or in Mom's Scalloped Potatoes. I also add thin slices into stove top steamed cabbage, kale, beans, and collards. For more information and recipes see Dig In: Purple Potatoes Have Vibrant Health Benefits
 
Onion - This is a general purpose onion for you to coat with olive oil and drizzle with balsamic vinegar and Roast them in the oven. Or, if you are grilling pork chops or brats anyway, throw the onions on, too, with this recipe for Grilled Onions sprinkled with feta!
 
Collards - Bugs attacked our collards so these are not the prettiest, but once you cook them they will be delicious in Potato and Collard Green Hash and especially good served next to Grilled Bratwurst Links or Pork Chops (see Protein Shares below). 
 
Cabbage - I love cabbage, especially with potatoes and other greens or beans. Cabbage makes everything sweeter. Southern Fried Cabbage is comfort food at its best. Throw in grilled or pan fried bratwurst links or pork chops for even more flavor (best to cook them before adding them, or just serve on the side). And don't forget Creamy Cole Slaw for a great summer side. 
 
Protein Shares - Weekly Members
 
This week you'll have a generous supply of Certified Organically-fed and pastured Pork Chops and Bratwurst Links - perfect for grilling or cooking inside. All of our pork is Animal Welfare Approved, which means we raise our animals kindly with strict adherence to very detailed requirements meant to ensure their safety, happiness and health. 
 
Pork Chops -  Grilled Pork Chops are easy. We recommend that you bring them for one-half to two hours before grilling to be sure they are plump, tender and tasty. Or cook Perfect Pork Chops in a pan. 
 
Bratwurst Links - You have cabbage this week, so consider Grilled Bratwurst with Beer, Mustard and Sauerkraut. Or, simply pan fry them in a tablespoon of fat or olive oil until they are well done. These will be terrific with mashed potatoes and any or all of your vegetables. Remember that you can take the sausage out of the skin (although we pay extra to put it into the skin!) and make any of these 10 Sausage Recipes for Dinner.
Thank you again, for supporting local, fresh, well-grown food. We hope you enjoy this week's share!  Be sure to follow us on Facebook and Instagram (below). 

 

 
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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