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Waverly Farms CSA Box 6/18/15

Posted 6/18/2015 9:55am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Richard's parents, Mona and Mike, were in town last weekend. To celebrate their visit our farm staff hosted an All Fennel Dinner. Fennel is all I've heard about since returning from Boston yesterday. Fennel flew off the table at the West End market last Saturday and the staff is all a buzz about their fennel recipes.

What is included in an All Fennel Dinner, you ask? I certainly did and their answer it made me laugh so I had to share it with you! Here you go: 

I'm not suggesting that you cook an All Fennel Dinner, but there you have it. Now you and I can say that we know someone who did. 

 


Your CSA Box - Weekly and Bi-weekly Members

In between fun times, Richard, Amy and their crew of trusted helpers put together another great box for you this week:

  • Cabbage
  • Carrots
  • Cucumber
  • Fennel Bulbs
  • Kale
  • Spring Onion
  • Swiss Chard
  • Yellow Squash
  • Zucchini

Cabbage - Cabbage is easy to cook or eat raw. This uber fresh cabbage should be tender and sweet. To cook it, just wash and remove the core by cutting the leaves around it. Heat water, add salt and throw in the cabbage to cook just until tender. For even more flavor, cut it into thin ribbons and sauté it in butter, as in this Sauteed Cabbage recipe. For a terrific slaw, combine cabbage, carrot and fennel in this Fennel and Cabbage Slaw

Carrots - Eat them raw, try the slaw recipe above, or in splurge and enjoy member Tracy Welch's favorite recipe Carrot and Fennel Soup

Cucumber - We have just a few this week, so we are sending you a taste of what's to come. You might just enjoy them sliced (you can the skin on or peel some or all of it off) and with a dressing of your choice, or just olive oil, white vinegar and lemon, salt and pepper to taste.

Fennel Bulbs - See recipes above and in Tracy Welch's story below.

Kale - If you have not already, roast the kale. You won't regret it! Try this recipe for Crispy Roasted Kale

Spring Onion - Chop and use for cooking, as in Swiss Chard below, or roast it in the oven or on the grill to make it sweet and delicious. To roast, simply coat with olive oil, sprinkle salt and pepper and put it on the grill, turning so that it doesn't burn. In the oven, same thing at 400 degrees and no need to turn it. Here is another recipe for Roasted Spring Onions from Country Living Magazine. 

Swiss Chard - This tender green would be great cooked with your spring onion. See Tracy Welch's recipe below it is FABULOUS! You can also simply chop the onion, sauté it in olive oil until tender, and then add clean Swiss Chard, stems removed or not, and 1/4 cup of water.  For a real treat, add bacon when you cook the onion. 

Yellow Squash - Try this yummy recipe for Summer Squash and Zucchini

Zucchini - This recipe is a must! Zucchini Oven Chips

Protein Share - This week for weekly and bi-weekly protein share members, we are including pork chops, pork sausage, and our favorite Goats-R-Us Pineapple and Walnut soft goat cheese. Our neighbor, Robin Dodson, makes this cheese which has been heralded as The Best Goat Cheese in Virginia, according to Virginia Wine magazine. Please note that she does not feed her goats organically, but she is a conscientious and very experienced goat farmer. She often uses our bucks on her does, so we are distantly responsible for the quality of her goat milk (that's a stretch!). In any case, we hope you enjoy it as much as we do. Your goat cheese is the perfect compliment to the pork included with your share this week.

Pork Chops, and Pork Sausage are also included this week. Pork chops can be tough if you cook them too fast, so brown then and then put them on a slow cook. You might try this "How To Bake Pork Chops So They are Tender" recipe. And here are 16 Flavorful Pork Chop Recipes from the good folks at Southern Living. 

 


Member Tracy Welsch Shares Her Story and Recipes

Who Knew that I would become a CSA (Waverly Farms) fanatic?   I did not grow up on a farm.  As a matter of fact I didn’t even like the idea getting my hands dirty much less growing my own food.  Who knew that my life would involve losing my first husband to cancer and my father to multiple sclerosis?  Who knew that these devastating events in my life would lead me down the path of healthy living, a love for veggie gardening, and an ultimate passion for participating in a CSA through Waverly Farms?  I certainly did not know!

Fast forward – My first encounter with Waverly Farms and CSAs was at a farmers’ market and overhearing one of their CSA clients picking up a beautiful box filled with gorgeous veggies and exclaiming how much weight he had lost on this CSA diet. My vanity took over with the “lost weight” opportunity and I inched forward to listen in.  Ultimately, I had my first introduction to CSAs, visited Waverly Farms, got totally sold, and I haven’t looked back since.  

My ongoing excitement has led me to forward photos, recipes and tips to Patti to express my appreciation and excitement and to share what works for me to get through the weekly boxes.  I’ve learned to anticipate the weekly boxes, not knowing until the delivery day what’s coming – it’s truly like Christmas every week for me!   Of course it can be challenging to figure out what to do with some of the box items!  There are things that I had never cooked much less eaten before, but I’ve learned to embrace seasonal eating for what it is and take this healthy challenge head on!

Before I share some pics from last week’s recipes, I want to give credit where credit is due. Patti and all of her staff are amazing. Richard is wonderful – he so graciously delivers my food weekly and endures my crazy dogs. I’ve been to the weekly farmers’ market (in the West End) and met sweet Amy.  I remember Patti’s sister Carol too and I know there are others.  Bottom-line is that these hard working Waverly Farms people are the nicest folks.  The work and effort that goes in to growing food naturally without chemicals takes more effort and can never be appreciated enough.

I want to see Waverly Farms succeed because of their passion of growing this “good” food – I tell all my friends about them, I love having dinner guests over because they get served these seasonal treats and get an introduction to CSA life . . . My inner “foodie” self has exploded and everyone knows it!!!  

This past week, we got all kinds of goodies:  beets, broccoli, carrots, collards, Kohlrabi, Fennel, lettuce, onion, Swiss chard and herbs. I write all of the box items on a dry erase board and plan my menu/recipes around them. Keeping a list in front of me helps me to stay focused on what needs to be eaten. I have never used fennel before but I made the most delicious Carrot Fennel Soup this weekend.       

  

I had some leftover parsley and another first for me was making Chimichurri Sauce. It is soooo good!

 

I have found an all-time favorite way to cook greens. I boil about 1-1/2 pounds smoked turkey legs in 2 quarts of water for about an hour. Then I add whatever greens and 1 Tablespoon of sugar and cook for 45 -60 minutes longer. I remove the meat off the bone - DELICIOUS. This week I threw the collard greens, beet greens and the kohlrabi leaves in the pot. What a HUGE SUCCESS!

 My Favorite Greens Recipe

I’ve already made one beautiful salad using the lettuce, carrots and green onions and have enough to make another salad for the workweek.  I plan to roast the broccoli and beets, sauté the Swiss chard, and try a new recipe for the kohlrabi - Kohlrabi Slaw!!

If I shared all the recipes I’ve tried, this would never end. I sometimes wonder if I’ve missed my calling as some sort of farm food writer. I encourage you all to share your recipes and tips with Patti so that she can share them with the rest of us – I’m always on the hunt for ideas. 

A hearty thank you and deep appreciation to Patti and Stuart – please continue to support them and their efforts.  It is soooooo worth it!!  

Your fellow Waverly Farms CSA friend, Tracy Welsch  
P.S. Waverly Farms meats and eggs are also amazing!  Actually everything I’ve gotten through the farm falls neatly into the “AMAZING” category!


Thanks, everyone for your continued support. I hope you enjoyed Tracy's note and have fun with your box this week.

Patti 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC

www.waverlyfarmsvirginia.com
214-914-0323