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Waverly Farms CSA 6/29/17 Revised - Weekly Members Only

Posted 6/29/2017 12:12pm by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly Members,

Thank you for your patience as I experienced technical difficulties this morning. You may replace the email I sent earlier this morning with this one.

CSA Shares - Weekly Members

Green and Banana Peppers - Bob's Stuffed Banana Peppers is a terrific recipe for banana and green peppers. Protein Share members can use our sausage, hamburger or a combination of the two in this recipe. If you're feeling vegetarian, we always love Quinoa Stuffed Peppers. You could also use cooked rice instead of quinoa. If you are not in the mood to stuff peppers, which I rarely am, just chop them and put them on pizza, grill them for hotdogs and hamburgers, roast them in the oven, or chop and cook them with onion in a sauté of greens for Mixed Fajitas with Peppers and Onions

Dragon Tongue Beans and Yukon Gold Potatoes - Hoping you are enjoying these this week as much as we are. My favorite is to cut potatoes, skin on, and cook them until almost done, drain the potatoes but save the water they were cooked in, cook the beans (ends removed) in the potato water for a one-pot dish, drain the beans, combine with potatoes, season and stir them in butter or olive oil. Finely chopped chives added as you stir everything together would be amazing, along with a dollop of sour cream, feta cheese or plain Greek yogurt topping. 

Rainbow Chard - Great sautéed on top of the stove, but a bit tough this time of year for salads. Remove leaves from stems. Chop the stems and a bit of onion. Saute chopped stems and onion in olive oil, cook until tender, then add the green leaves and 1/2 cup of water. Cover and cook until tender. Adding 1/2 cup of water to the sauté helps tenderize the greens. Sprinkle feta cheese on top for a creamy, delicious taste.

Curly Kale - We're running out of kale season, so you might consider portioning this week's kale into smoothie servings and putting it in the freezer right next to your frozen organic fruit and peeled bananas. This makes smoothies a cinch to make in the morning. I've been using a food processor rather than blender and the prep and clean-up have been super simple. Right now, I'm obsessed with Flat Belly Smoothie, but there are many other kale smoothie recipes. Not a smoothie lover? Sauté Kale with Garlic or make Kale Chips. I love to roast potatoes, peppers and onions then throw the kale (stirred in olive oil) on for the last 8-10 minutes. As with chard, adding 1/2 cup of water to sautéed kale will help tenderize it. 

Chives, Onions and Garlic - If you've been looking for a reason to make Cilantro Chive Yogurt Dip and put it on fajitas, burgers, fresh veggies or kale chips, now you have it. These dear chives are delicious! Try Bacon Cheddar Chive Muffins (and why did we not cook those for you???) or Chive and Sour Cream Mashed Potatoes

Protein Shares - Weekly Members

Skirt Steak - Small and packed with flavor, everyone loves skirt steak. Grilled Skirt Steak Fajitas are perfect this week since you also have onions, chives, garlic and peppers. Or, try Marinated Skirt Steak and Grilled Skirt Steak with Garlic and Herbs

Pork Sausage - Perfect for stuffed peppers (see Peppers above), or breakfast, or a Potato Sausage Casserole

Cube Steak - My favorite is always Cube Steak with Mushrooms and Sherry Sauce. But some love (not saying that I don't) the classic Chicken Fried Steak

Thank you, again, for your patronage! Please send us your feedback and feel free to post your own recipes on our Facebook page at https://www.facebook.com/waverlyfarmsvirginia/  


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