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Waverly Farms CSA 9/7/2017 - Weekly Members Only

Posted 9/7/2017 7:48am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We know that local farms cannot exist without the support of a committed community. And, we know that we are less convenient for some and not right for others. We simply can't be perfect since we are growing an integrated and varied menu in unpredictable and sometimes difficult elements. But we do work extremely hard doing what we love because we want others to have access to locally-grown, clean, nutritious, and delicious food. Thank you so much for your support! We hope you enjoy your share this week.

CSA Shares - Weekly Members Only

Swiss Chard - Sautéed Swiss Chard with Parmesan is a tasty hot side dish. White balsamic vinegar is a good substitute for the white wine recommended in the recipe. I also like to sauté any greens and top them with feta cheese to add a creamy, salty texture. Be sure to remove stems, chop them and cook them with onions for a few minutes before adding garlic and then chard leaves. Chard Salad with Garlic Breadcrumbs and Parmesan is an irresistible way to enjoy it raw. Chard is also my favorite in smoothies because it is naturally sweet. Try this alkalizing Pineapple Swiss Chard Smoothie, even if you only have pineapple and banana. 

Fall Greens Mix - These leaves of Kale and Brussels sprouts are perfect for roasting and hardy enough to stand up in stews, soups and pasta dishes. Since they are thicker and tougher than other greens, it's best to chop them before cooking. When roasting these fall greens, you can leave the stems on or take them off. Coat in olive oil, your favorite seasoning and lay on a cookie sheet lined with parchment paper. Cook in an oven preheated to 400 degrees for about 10 minutes or until tender. You can even spread these chopped and coated greens on top of other roasted veggies for the last 10 minutes for a one-pan vegetable medley. Bacon lovers may enjoy Kickin' Collard Greens - substitute your fall greens mix for Collards. 

Pak Choi - A delicious and tender Asian green that begs for soy sauce, honey and garlic. Our favorite recipe is Stir-friend Bok Choy with Ginger and Garlic. Or go Teriyaki with or without salmon, shrimp, chicken or beef as in Teriyaki Salmon with Sesame Pak Choi.

Cucumbers - These are wonderful just peeled and eaten raw or marinated in a simple dressing as in Crisp Marinated Cucumbers. Cucumbers also go well with Cantaloupe (see Cantaloupe below). A great smoothie is Cucumber-Canteloupe Green Smoothie which also uses your greens. 

Cantaloupe - Since you also have cucumbers, we love this Minty Cucumber and Cantaloupe Salad. Cantaloupe is also amazing with prosciutto, even if you only have one type of melon. Work cucumber into this recipe: Honeydew, Cantaloupe and Prosciutto Salad. Or, just slice it, remove the seeds and serve it with bacon anytime of the day.

Yellow Squash, Eggplant and Green Peppers - what a terrific roasted vegetable medley these make. Slice yellow squash lengthwise, peel eggplant and cut into 1" chunks or rounds, remove stems and seeds from peppers and cut into quarters. Toss all in a bowl to coat with olive oil, salt and pepper to taste, or put you other favorite seasonings, lay in a single layer on a cookie sheet lined with parchment paper with peppers and squash cut sides down, and cook in a preheated 400 degree oven for 20 minutes or until tender. For the last 10 minutes, you can also layer chopped Fall Greens (also coated and seasoned) so all of your veggies are roasted together on one pan.

Garlic - savor it!

Protein Shares - Weekly Members Only

Chuck Roast - Beef Stew is great, but think of how much better it would be with Fall Greens added toward the end. For game day, we highly recommend  Slow Cooker Barbecue or, even better, Roast Beef Po' Boys

Mild Pork Sausage with Extra Sage - Stuffed Peppers with Sausage and Grits, anyone? This will get your day going!! And, it's so southern!

Sliced Bacon - Improve ANY of the vegetable recipes above, especially the cantaloupe, by cooking this bacon and crumbling it on top.  YUMMY!! 



Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, and everyone who works hard to grow good food at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
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