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Waverly Farms CSA Box 6/4/15

Posted 6/4/2015 9:17am by Patti Rosenberg.

Waverly Farms, LC

 

Dear CSA Members,

 

 Sheep

Sheep have finally arrived at Waverly Farms.  These lovely lambs are called "hair sheep" because they have hair instead of wool. Sheep are endlessly entertaining and truly "sheepish"! They huddle together, lower their heads and look up at us in the most vulnerable way.  Then, they take off as a herd and chase our dog, Lucky, who has never been chased by any of our animals. Sheep change their interests with no notice and great enthusiasm. Our sheep mentors, Marcus and Odette Thomas have raised both goats and sheep for their entire lives. We are fortunate to have Mark and Odette as longtime CSA members and good friends, too. We will not offer lamb, since lamb technically must be less than 1 year old to be called lamb. But if you are interested in mutton, let us know. We just harvested our first mutton, but it was not fed organically. If you don't mind, the Thomas' have mutton available for you now. If you prefer to wait for organically-fed mutton, it will be available next year. 

The American Livestock Breeds Conservancy, a true advocate for endangered species, makes a good case for the necessity of raising and eating heritage breed livestock. Pork is an example that has been in the news lately. The heritage breed American Guinea Hog that are raise at Waverly Farms used to be the hog of choice on family farms because they were a manageable size (up to 250 lbs.), foraged on pasture (and woods), and had excellent dispositions. But modern agriculture favors a much larger pig (700+lbs) and one that can be harvested in 6 months rather than the 16 months it takes American Guinea Hog to grow up. Too much of a big thing dilutes genetic diversity, allows proprietary ownership of genetics, and limits consumer choice for how animals are raised and fed. Raising heritage breeds allows us to keep genetic diversity alive and offer consumers pork that is humanely raised, free-ranged, and organically-fed. Let us know what you think by replying to this email.

In your CSA box this week are:

Beets - 'Red Ace' is a typical round red beat, while Ciogga is pinkish with white rings in the center. They are both excellent when roasted. Alone, or with other "roots" (carrots, onions, turnips, potatoes, etc.) beets are best when roasted in the oven. Wash, trim, but leave the skin on and cut beets into 1" cubes or round slices. Stir them in a bowl with enough olive oil to coat them, salt and pepper to taste, then roast them in a preheated oven at 400 degrees for about 20 minutes. 

Kale - 'Red Russian' or 'Siberian' or 'Lacinato' will be in your box. Kale is for smoothies, can be roasted, or sautéed on the stove. Here are recipes for a variety of ways to enjoy kale. Here is a month of kale recipes. http://paleoeatsandtreats.com/kale-recipes/

Lettuce - 'Jericho' (romain) or 'Pablo' (crisphead), or 'Magenta' are mixed, triple washed and super-fresh for you.  Use it on sandwiches or as a base for salads.

Parsley - 'Giant of Italy' is growing like a weed at Waverly Farms. It's always fascinating to see how some years are just perfect for some crops and they take off into a bumper crop. Last year, we had so many bell peppers we were begging people to take them. But, our parsley did not do that well. This year, Parsley has loved the rain and cooler weather. As Richard says, "Put in on or in everything". Parsley is considered a 'superfood' nutritionally. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). It is also full of the powerful antioxidant flavonoids and a huge source of Vitamins K, C and A. Parsley is related to celery, so it's just terrific in tuna, chicken and egg salads. Try Spanish Spice Rubbed Chicken with Parsley Mint Sauce. Or, hands down these are the best 10 Parsley Recipes.

Cabbage - 'Golden Acre' is a smaller, spherically-shaped head that is great in slaws or boiled or steamed. This article explains it all. 23 Cabbage Recipes. But, try this one for Boiled Cabbage. Some of our members with young children put sweet cabbage in with other greens to inspire consumption.

Carrots - 'Nelson' is an early variety that is deliciously sweet. Grate them into salads, eat them with dips, roast them (see Beets), or just pop them raw. They are good and good for you!

Bunching Onion - 'Guardsman' is white and also called "scallions". We love these raw or stir-fried. They are great in recipes and can even be roasted. Here are some ideas for using Bunching Onions

Meat share members will receive hamburger and T-bone steak. The T-bone will be great on the grill, but remember to THAW IT IN YOUR REFRIGERATOR FOR 5 DAYS before cooking. It will take marinades well, and also remember that FRESH BEEF COOKS 25% FASTER so adjust cooking times to avoid overcooking, which would make it tough. A good grilling practice is to under cook your meat slightly and let it "rest" under tin foil on your counter for 5 minutes before cutting and eating. 

We sincerely hope had a great Memorial Day week and that you enjoy this week's CSA shares. 

Thank you!

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323