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Waverly Farms CSA 9/14/17 - Weekly and Bi-Weekly Members

Posted 9/14/2017 10:54am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for Weekly and Bi-weekly members. We hope you enjoy it!

Since the farm is basically run by our wonderful staff, and with winter slow-down coming, I decided to take a small consulting job in Chicago, which means I am eating in restaurants a few days a week, again. I had done this for many years before starting our farm, and my body was wrecked with inflammation, skin rashes, low energy, and brain fog. Thankfully, I feel super healthy from eating great food at home for six years and I'm determined to do better this time. But, boy is it tough to leave my family and veggies at home, especially this week's harvest, which includes so much flavor and nutrition.

Eating out in the big world is brutal! Just one of many examples: I ordered a mushroom and arugula pizza at the airport while waiting for my flight home, thinking I'd have a nutritious bite for dinner. It was beautiful and deliciously unhealthy with the equivalent of 1 small mushroom, sliced, and 5 leaves of baby arugula. The rest was crust, cheese, more cheese, salt, garlic salt, and oil of some sort. I piled the mushroom and arugula on half of one piece and that was dinner. I'll need to practice my ordering, using phrases like, "please put 10 times the veggies your normally do, none of that inflammatory oil and half the cheese, please". Having been taught to "eat whatever is served to you by others", I'm lousy at being a demanding customer. This will be my greatest challenge!

Here is your awesome share this week. Seriously, I will eat the entire thing before I leave town!

CSA Share - Weekly and Bi-weekly Members

Rainbow Chard - If these tender greens are a bit wilted when they arrive, just soak them in water for a few minutes, lay out or spin to dry then put them back in the bag in your refrigerator.

Rainbow Chard is an amazing vegetable. Related to the beet family, it helps regulate blood sugar by preventing some carbs from converting to simple sugars, eliminating the sugar highs and lows. It is also full of calcium for bone health, and helps blood circulation with health doses of iron and copper. It neutralizes the inflammation that many people struggle with (and often don't even know it), and has special properties for the prevention of macular degeneration, night blindness and colon cancer. Clearly one of my favorite veggies!

A simple sauté recipe is Lemon-Garlic Rainbow Chard, you can modify this by adding other greens, particularly your Pak Choi and chopping sweet peppers into the dish to cook with the stems and onion. My favorite toppings are crumbled feta cheese and/or cooked bacon. It's all good!  

Spaghetti Squash - What a fun dish this is! The "meat" of the squash has the texture of a fine linguine, but without the carbs and gluten. Our staff's all-time  favorite spaghetti squash recipe, which is absolutely delectable is Buffalo Chicken Stuffed Spaghetti Squash. This is a meal in itself and perfect for football season!

Roasting this squash is easy and can be made sweet or savory depending upon your preference. In just 30 minutes, you can turn spaghetti squash into a delicious dessert with Sweet Spaghetti Squash Noodles with Toasted Pecan Crumble. This recipe may change your thinking of desserts forever since it looses none of the flavor of pie, but greatly reduces the carb load typically associated with sweet desserts.

A more savory option is this super simple Lemon and Herb Spaghetti Squash with Roasted Shrimp from an outfit called "Eat Yourself Skinny". Sign me up! 

Cantaloupe - this is the last of cantaloupe, sadly. And, these may not look great, but they are delicious. Eat them soon, since they are ripe. Some of our staff are peeling, removing seeds, then freezing cantaloupe before processing it into Cantaloupe Sorbet. It's ridiculously easy and so delicious when blended with a touch of honey! Since you have cucumber and kale this week, consider Cucumber-Cantaloupe Green Smoothie or the beautiful and elegant Cucumber Melon Smoothie

Cucumber - My cucumber is going to be with my cantaloupe this week, since it's the last week for both and it's darn hard to grow things that belong together as well as these two do in Minty Cucumber and Cantaloupe Salad. Or, just marinate your cucumber with Crisp Marinated Cucumbers

Sweet Peppers - We've added hamburger to your Protein Share this week since these peppers are so lovely and perfect for stuffing. Meat lovers will love Beef and Rice Stuffed Bell Peppers. Vegans cannot resist Vegan Quinoa Stuffed Peppers. Roasting Peppers is always an option, as is the very simple stove top Mixed Fajitas with Peppers and Onions

Kale - The secret to great kale is to remove the tough stems and chop it finely before sautéing it on the stove top. Or, leave the stems on, coat it in olive oil and roast it in the oven for 10 minutes. Here are our favorite kale recipes: Crispy Roasted Kale, Kale and White Bean Soup, and Skin-Brightening Kale Smoothie

Collard Greens - This Gulf Coast beach girl always thinks of shrimp and grits when someone mentions collard greens. I'm obsessed with the two comfort foods, and the collards were such a great add! Here's the recipe: Healthy Shrimp and Grits with Collard Greens (P.S. You can make these as unhealthy as you wish by adding cream and cheese!). For collard greens as a side dish, try this easy Braised Collard Greens with Lemon. Collard greens also make a great alternative to sandwiches. Since the leaves are big and thick, they perform especially well when lightly blanched and then made into wraps. Mastering the Collard Wrap will get you started, but don't be intimidated by the ingredients. Realize that you can put ANYTHING into the wrap. 

Garlic - If you are roasting spaghetti squash or peppers and onions, throw this garlic onto the pan, too, squish it out of the shells once it is cooked and stir it into your savory side dish, or just spread it on a cracker or vegetable. If you have not already mastered it, here, again, is How to Roast Garlic. And, How to Make Roasted Garlic Butter


Protein Shares - Weekly and Bi-weekly Members Only

Beef Steaks - Gorgeous, delicious, be sure to thaw them in your refrigerator for 5 -6 days for maximum flavor and tenderness, then cook as you like. Grass fed beef cooks at a slightly lower temperature than the feedlot-stuffed corn sugar fat-infused "conventional" steaks. Try to sear the outer fat of our steaks a bit and you'll love the result! Here is a reminder of all that you should and should not do to grass fed meat, along with recipes. Cooking with Grass Fed Beef.

Pork Chops - As with all of our meats, these chops were raised in our woodlots with only Certified Organic supplements and none of the fillers and chemicals of confinement pork. Again, slightly lower temps, on the grill, or oven or pan and there is really no need to cook this pork until its leather. A good medium is all you need. Like the steaks, try to get a good sear on the fat because it's delicious that way. Here's a Primer for Pork Chops. We've tried it with and without brining, in the pan or on the grill. They're great anyway you cook them, just don't overcook them. 

Hamburger - Just one pound this week, because we're way over on the value of this share, but couldn't resist including it for stuffed sweet peppers. 


We are hopeful that your friends, families and loved ones made it through the storms in Florida and Texas. Our hearts are with them as they rebuild and help others in their communities to do the same. Our dear nephew had the privilege of traveling to Texas to rescue stranded and lost pets. Our Ft. Myers family lived through the eye of Irma, bounced back quickly, and turned their focus to others who needed help. Surely you have similar stories, and like us, wish we could all do more for those in need.

Thank you, again, for your patronage! 

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, and everyone who makes this food possible at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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