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Waverly Farms CSA 8/3/17 final - Weekly and Bi-Weekly Members

Posted 8/3/2017 11:49am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for Weekly and Bi-weekly members.

We regret that greens don't grow well in the summer heat but they are coming again in a few weeks. New techniques involving shade cloth and overhead sprinklers are being considered and we are hopeful that we may grow a few greens next summer. Meanwhile, tomatoes, eggplant, cucumbers and more are thriving and they go really well together. I'm excited about the recipes below. 

CSA Shares - Weekly and Bi-weekly Members

Eggplant - Since you have parsley in your share this week, you must grab a bag of blue corn chips from the store and make Eggplant Caviar. Maybe for kids the super fun Crispy Baked Eggplant Fries. Open a bottle of your favorite organic marinara sauce for dipping, or make you own (see Tomatoes below). We are still obsessed with Mini Eggplant Pizzas, although I have been removing about half of the peel (in strips from top to bottom) because enough is enough. And, I pile them as high as possible with cherry tomatoes in addition to sliced ones. Finally, here is Eggplant Parmesan and Baba Ganoush for those of you are traditionalists. 

Parsley - This is a great dish: Tabbouli/Tabouli/Tabbouleh Salad. This salad is great alone and awesome on a warm pita with Tzazki sauce (see Cucumber below). You might even add grilled chicken to your pita. Try also Eggplant Caviar (see Eggplant above). If you have extra, chop it fine and sprinkle it on scrambled eggs, or put leaves on any salad or sandwich to give them a fresh burst of flavor. 

Tomato - This is the season to enjoy tomatoes sliced and raw, either marinated and accompanied by basil and mozzarella as in Caprese Salad, or on a Simple Tomato Sandwich with or without bacon, avocado, cheese or onion (mayonnaise is not optional for me). You might also make your own Fresh Marinara, made in just 30 minutes. Admittedly, Marinara is best made with tomatoes you canned last year. 

Basil - We included just a few springs so you could use it in the recipes mentioned throughout this newsletter. This fresh Lemon Basil is especially aromatic. Remember, wherever there is tomato, there should be basil, lol. 

Cucumber - Tzatziki is a favorite when cucumbers are fresh and in season. It's easy to make and excellent with fish, pork, lamb or the Tabbouleh salad above. It's especially good with grilled chicken, tomatoes, cucumbers and onions in a warm pita. Or, if you'd rather not make it, just cut your cucumbers into any of the tomato dishes above. It is very good marinated as in Marinated Cucumbers, Onions and Tomatoes. Oh! And, how about these Almost Hands-free Dill Pickles which take only 5 minutes and a few ingredients? 

Cherry Tomato - These little bursts of flavor are great for snacking, sliced in half and marinated, or stirred into a pasta. See Marinated Cherry Tomato Salad and Pasta with 15-minute Burst Cherry Tomato Sauce

Sweet Pepper - These little dears would be great just cleaned, seeds removed, and sliced for dipping in Tzatziki or Eggplant Caviar (see Cucumber and Eggplant above). Or, sautéed with onions as in Top Sirloin Steak with Bell Peppers and Onions

Onion - Great in several recipes mentioned today, or roasted with sweet peppers and eggplant as in Roasted Eggplant and Red Pepper Topping

Protein Shares - Weekly and Bi-Weekly Members

Beef Steaks - Please remember to thaw fine beef in your refrigerator for five days before cooking it. After a good rest in the fridge, you can use your favorite recipe or this one for Grilled Steaks, but if you prefer to use the oven, follow this recipe for Top Sirloin Steak with Bell Pepper and Onion. It works with just about any steak. Another idea would be to cut it into strips for sauté or fajitas. See Pan-Seared Steak and Onions and Beef Steak Fajitas

Pork Loin Chops - These meaty chops are simply delicious. And, simple to cook. We simply thaw them in the fridge for a few days to give them another chance to relax. They need to be a room temperature before cooking, so we put them in a glass pyrex and coat one side with olive oil, minced garlic and pepper and let them sit out covered with plastic wrap until they are at room temperature. Just before cooking, sprinkle with salt and grill for about 2 minutes on each side, or until they are pink in the middle. Even better, try this recipe for Easy Grilled Pork Chops. Yummy!

We hope you enjoy these yummy, nutritious foods that God has blessed us with! Let us know if you need tomatoes and cucumbers for canning and we will try to accommodate everyone at wholesale prices.

All the best, Patti

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener and all of your friends at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
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