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Waverly Farms CSA 8/22/19 - Weekly Members Only

Posted 8/22/2019 7:05am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Hi, everyone!  Liz is doing something fun today, so I volunteered to write the newsletter, which is a thrill for me because I can brag about all the wonderful people who prepare the soil, plant, weed, harvest, clean and pack your vegetables and care for animals.  Hellen leads the pack as Farm Manager and she is the best leader!  Danny, Curtis, Bud, Carrie, Jennifer come to work every day because they love Hellen!  Liz and her newsletters are a joy to read.  I wish I could do as well!  

We love them all and appreciate every thing they do to care for each other, our customers, garden, animals, and farm.  Great teams are hard to build.  This is a great team!  Please come to Waverly Farms to see their hard work.  Your visits inspire!  I say it all the time, but will say it again: Thank you for supporting rural jobs for wonderful people!!!

Today, you'll have plenty of recipes to choose from for your veggies.  Simply click on the colored words below and recipes will pop up.  

Hot, muggy, headed for fall - this the perfect weather for some of our favorite summer and winter squash.  My favorite is Spaghetti Squash! 

Spaghetti Squash - One of the most versatile and fun vegetables, Spaghetti Squash can literally be used as a substitute for any dish that uses spaghetti, or as a delicious "bowl" or side dish.  And, it's simple to cook and super healthy and gluten-free.  Once cooked and removed from its skin, you can make it sweet with cinnamon and honey, or savory with salt, pepper and butter.  Or, just throw your favorite spaghetti sauce over it.  Here are 83 ideas for enjoying spaghetti squash (seriously, that is how flexible it is!). 

Patty Pan Squash - Try this cheesy basil orzo stuffing for your patty pans. Or, just cut them, season with salt and pepper, and roast until tender (about 20 minutes) in a preheated 400 degree oven.  

Yellow Squash - Squash casserole, squash pizza, grilled or roasted squash -  its all here for you in these 25 yellow squash recipes.  

Mixed Greens - While lettuce is growing, again, we hope you will enjoy these mixed greens.  Remove the stems and sauté or roast the greens.  To roast them (my favorite), simply toss them in olive oil, salt and pepper, spread them on a tray lined with parchment, and cook 10 minutes in a 400 degree preheated oven.  We often cook them in a metal bowl next to our favorite frozen pizza for a complete and delicious simple meal. Chips anyone?

Green Peppers - Again, for me roasted works best, but these are also delicious in your raw food diet, or stuffed.  If roasting, coat with olive oil, season to taste and spread them onto a parchment lined sheet pan with any other veggies and cook at 400 degrees.  Roasted onion and peppers are the best!

Okra - The best, always, is fried okra, but okra roasts well, too, and would be a great addition to onion and peppers (above).  Yes, I roast a lot of things because I can put everything in the oven for 10-15 minutes and dinner is done!

Hot Pepper Relish - From our garden last year, we hope you enjoy this garnish. Great on meats or in sauces.  

Slow Grown, Super Fresh Meats (protein share members) 

Ribeye Steaks - Please be SURE to thaw this lean meat in your refrigerator for 5 days before grilling or cooking.  This "rest" helps our grass-fed meat tenderize.  Fresh beef cooks faster and enjoys a slightly lower temperature than corn-stuffed store bought steaks.  They also hold up well to your favorite marinades, although not for more than an hour.  This recipe is perfect! Grass-fed Ribeye with Balsamic-Caper Vinaigrette

Pork Chops - These are from our very slow-growing heritage-breed American Guinea Hog (AGH).  They will be smaller than our "big pig" chops but so delicious!  This recipe shows you how to cook AGH in a cast iron pan.  

Fresh Hamburger - I can't tell you how many requests we get for our fresh, slow-grown, hamburger.  I never eat a burger out anymore because the flavor is just not there.  If you have any AGH sausage in the freezer, combine that with our hamburger for what we call Waverly Farms Hamburgers. Others call them 50/50 Burgers.  


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