<< Back to main

Waverly Farms CSA 6/22/17 - All Members

Posted 6/22/2017 10:55am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

IMPORTANT: We are sending monthly protein shares today rather than next week so that bi-weekly members who have monthly protein shares do not have to make an trip to their delivery location. You won't want to miss this protein share, which includes steaks and pork chops, so please check at your pick up location to also pick up your protein share.

Rain and heat have combined to make extra work with the some of the goats who are vulnerable to parasite infections. Kids are especially vulnerable since they have yet to build sufficient immunity so we watch them carefully and help them make better food choices. Working with these vulnerable kids reminds me that that the health of all living beings, including us humans, is directly related to what we consume. Of course animals are not people, but nutrition plays a key role in all living things. Animals who get a good start from mother's milk and who eat fresh leaves, hay and clean grass live nice long, healthy lives. Animals who choose (or in the case of most American livestock are forced) to eat processed feed or parasite-infested grasses have health issues. I'm not saying that goats and humans are the same, but this trend is amazingly consistent among all of God's creatures.

You're already choosing wisely and we hope you enjoy long, healthy lives!

Recipe for this Week!

This recipe allows you to cook a large quantity of your vegetables in advance, then reheat for meals all week. It keeps and reheats perfectly in the microwave for vegetables all week long. When reheating, heat only the amount you will use each meal and leave the rest refrigerated until another time.

Cabbage, Kale, Collards and Potatoes with Onion and Garlic

the sauce created by onions, garlic, salt, pepper, potatoes and water


2 Tablespoons Olive Oil
1 chopped onion
1-2 cloves of minced garlic
1/2 cup water, more if needed
1 - 2 potatoes skin on and sliced thinly
Salt and Pepper to taste
All of your Collard Greens, stems removed and chopped
1/4 - 1/2 bag of Kale, stems removed and chopped
1 - 2 small Cabbage heads, core removed and chopped
Salt and Pepper to taste

Heat 2 tablespoons of olive oil on medium heat in a large pan with lid. Add 1 chopped onion and cook until tender. When onion is tender, add 1-2 cloves of minced garlic. Cook 1 minutes until fragrant. Add 1/2 cup of water and 1-2 potatoes, skin on and sliced thinly. Cook onion, garlic and thinly-sliced potatoes until potatoes are tender. Salt and pepper to taste. This will cook down into a sauce. When potatoes are mostly cooked, add chopped collards, kale and cabbage (stems and core removed). Stir the greens into the potatoes and sauce and cook on medium heat until tender, about 15 minutes.

CSA Shares - All Members

Kale - 1180% of your Daily Recommended Value (DRV) of Vitamin K, 98% of Vitamin A, 71% of Vitamin C, 27% of manganese, 22% of copper, 11% of B6, 9% of calcium plus a whole lot more. See recipe above and you can always make the Flat-Belly Kale Smoothie, which I will be doing this week, or Crispy Roasted Kale, which I will also be doing. 

Collard Greens - very similar to kale, nutritionally, with a tad less of everything. See Recipe for the Week above. Also remember that collard greens are perfect for Collard Green Wraps. This may be the last week for these lovelies, so go wild!

Cabbage - 79% of DRV in Vitamin K, 69% Vitamin C, 20% B6, 17% manganese and and more. See Recipe for the Week above and other recipes from previous week's newsletters.

Fingerling Potatoes - top the chart for 26% of your potassium DRV, plus 32% B6, 22% copper, 22% Vitamin C and so much more. These lovely fingerling potatoes are especially tender and do exceptionally well roasted as in Ina Garten's Garlic Roasted Potatoes.

Dragon Tongue Beans - adding to the potassium load, and offering Vitamin A, C,  calcium and iron, beans are full of fiber and protein. These delightful beans can be cooked simply by popping off the tough tips and cooking them in boiling water with salt. When the purple stripes have disappeared, the beans are ready to serve. I also love them with potatoes. Cut potatoes into chunks (skin on), cover with water, add salt to taste, and cook until potatoes are just about tender. Then add beans, cook until beans and potatoes are tender, then drain and serve hot. Save the drained broth to add flavor to soups and pasta, if you'd like.

Basil - A rich source of Vitamin K, zinc, potassium, magnesium and calcium, basil is terrific in pasta sauces, pizza and sandwiches. It adds nutrition and flavor to everything from iced tea to ice cream. Combine in a food processor with olive oil, onion, garlic, nuts and grated cheese for a Basil Pesto to be stirred into pasta, soups or spread on toast or crackers. Add this basil or just fresh basil leaves onto sliced tomatoes and mozzarella cheese Caprese Salad. Store fresh basil in your refrigerator wrapped in a paper towel. It can also be chopped and frozen into ice cubes for use all year long (think spaghetti sauce!), or dry it in a cool, shady place, then store it in an airtight container to sprinkle onto things. There is nothing better than your own dried seasonings. They have many times the flavor of purchased ones. 

Parsley - Great source of Vitamins K, C, copper, iron, folate, Omega-3, calcium and more, including compounds that benefit digestion. Like Basil, below, parsley is great on almost anything and can be made into a pesto or and easy and gluten-free Quinoa Tabbouleh

Garlic and Onion - Not be be left out of the nutrition party, garlic and onion are unique in their ability to aid in fighting infections and the prevention of cancer and heart disease. To preserve your garlic, hang in a dry cool place leaving the stems on. Garlic is preserved when stems turn completely brown. These onions are best eaten soon and refrigerated in a wrapping in the meantime. Roast, chop, mince, dice and add to dishes for a burst of flavor! Here is a recipe for Roasted Onions with Garlic.

Protein Shares - All Members

Steaks - Please, please let your steaks age a little longer in the refrigerator, about 5 days, before grilling. You may find Cooking with Grass-fed Beef helpful. We simply dot a bit of balsamic vinegar on each side, rub in a dry steak seasoning in, let stand at room temperature for an hour or so, then grill on a medium-high heat to the desired doneness (rare to medium).

Pork Chops - I've been apologizing for these skinny chops but they are absolutely delicious and we tried them without brining and learned that these tender chops do not need to be brined as I first thought. Simply coat them in olive oil, season with steak seasoning or salt and pepper, drag them in a tiny bit of flour and pan fry or grill them for 2.5 minutes per side. They are delicious!!!


Stuart and Patti Rosenberg
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