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Waverly Farms CSA Box 7/23/15

Posted 7/23/2015 8:27am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

This week's box is for Weekly and Bi-Weekly members. Monthly Protein shares arrive next week. 

Job Openings

The summer garden is bustling with activity and we are short of staff. Our Intern, Jake, has been the most amazing help this summer but is out, unexpectedly, with a minor injury and then he returns to school at Auburn University. At the same time, some of our volunteers are on vacation or having a hard time in the heat. Everyone is working hard and we appreciate their commitment. But...the bottom line is that we are in need of new crew members. Amy, Richard, our volunteers and others are carrying a huge burden as they harvest rows and rows of corn, tomatoes, potatoes, and other goodness from the garden. This is also the time to plant for fall. It's quite a lot of work and we need to find more staff or volunteers.

If you know of anyone who would be good help in the garden, please let us know as we have several volunteer and paid job openings right now. Just email their contact information to me at pattirosenberg@icloud.com and I will chase them down to see if we are a good fit.

Thank you for Returning Bags

Thank you for going to the effort each week to return your green and plastic bags. If you have a stash of them, please take them to your pick up location today or next week. We disinfect reusable plastic and discard the rest in an effort to reduce waste.

A Summer Dinner

Every once in a while, I stop and cook a meal. It reminds me of how blessed we are to have such quality and variety in this amazing medley of summer vegetables that are grown right her in Burkeville, Virginia by our garden crew. Just last night, we enjoyed:

  • Hamburgers on the grill using any seasoning you like (no buns needed) and garnished with mustard;
  • A medley of roasted squash, potato, banana pepper and carrots (chunks of veggies coated in olive oil, salt pepper then spread in a single layer over parchment paper on a cookie sheet and roasted in a 400 degree oven until tender, about 20 minutes);
  • Butter-braised corn with cabbage cooked on top of the stove in butter with 1/4 cup of water to tenderize the cabbage;
  • Malabar spinach with sliced zucchini stir-fried in olive oil with 1/3 cup water added;
  • Fresh, sliced tomatoes with olive oil, balsamic vinegar, salt and pepper

It was delicious, healthy, easy and made quite enough for leftovers today.

Your CSA Share - Weekly and Bi-Weekly Members

Cucumber - 'Marketmore':  same cucumber we've seen the last few weeks. This planting is on its way out, but we'll have other varieties coming in later. If you have extras (as I do), these two recipes will help: Cold Cucumber Soup and How to Pickle Anything Without Canning. This second article is essential for the CSA member who desires easy preservation.

Sweet Peppers - 'Corona' 'Super Shepherd' 'Bull Nose' 'Purple Beauty':  Most of these are green or purple and are great raw in salads, baked in the oven on a pizza, sauteed in some stir fry, or put into an omelet.  Many people like to stuff them with rice, beans, and/or ground beef. Try this Stuffed Sweet Peppers recipe. You can easily substitute hamburger or lamb burger or sausage or other protein. 

Sweet Corn - 'Silver Queen':  This was Stuart's dad's favorite because it is very sweet!  It is terrific right on the cob boiled or grilled.  The tips have been removed to get rid of corn ear worms, but sometimes these pests enter the ear further down, making it hard to catch. If you encounter one, don't fear!  These little caterpillars are harmless to you and can be thrown away. The Bald Chef offers a delicious and salt-free version of Silver Queen Corn on the Cob (I might be tempted to salt it anyway).

Potatoes - 'Red Pontiac': For these delicious "new potatoes" (which means they are fresh and not cured), we love to leave skin on, slice them 1/3" thick and put them in the sauté pan with just enough water to almost cover them. Cover and simmer until just before tender, then add your favorite greens - zucchini squash, malabar spinach, yellow squash or just about anything. Potatoes make an earthy, lovely broth that can be saved and re-heated for a hydrating snack. For a delicious salad, make French Potato Salad

Malabar Spinach: Enjoy these tropical greens raw in a salad or cooked down just like spinach. When you're in the mood for Indian food, you will love this recipe for Mangalorean Style Malabar Spinach. Or, just throw it into your potato broth as mentioned above. Add Summer Squash for an awesome medley. Salt and pepper to taste. 

Tomatoes - 'Cherokee Purple' 'Marglobe' 'Eva Purple Ball': All are delicious and great sliced raw with a little salt and pepper.  If they are a little green, just put them on your counter for a few days and let them ripen up, or make Fried Green Tomatoes). We don't put the super-ripe ones in the CSA shares because they would get bruised up. Remember, only refrigerate tomatoes after you slice them. Putting them in the fridge before then destroys the flavor you so love!

Summer Squash - 'Bennings Green Tint':  this is a scallop or patty pan style summer squash.  Cook in a similar fashion to zucchini or yellow squash. Yum! This is the perfect vegetable to add with tomatoes, carrots and others in Pasta Primavera. Also try Sautéed Baby Squash with Basil and Feta. Roasted Summer Squash with Capers Gremolata is another favorite. 

Edamame - These are juvenile soybeans and are a common dish in Japan.  They are often steamed with a little salt. Don't eat the pods! Instead, blanch the pods until they are just tender and remove the beans. Then, salt and eat them or make a protein-rich meal of them with this recipe for Provencal-Style Edamame

Green Beans - 'Provider': Same variety as before.  So tasty and versatile!  We like to saute them in some olive oil and garlic with a little salt and pepper. They are also terrific cooked in a small amount of water with potatoes. Cooking Light offers 11 Green Bean Recipes for you to explore. 

Hot Peppers - 'Hungarian Wax' or 'Jalepeno' or 'Anaheim':  'Hungarian Wax' is a light yellow color and is milder than a jalepeno, but spicier than 'Anaheim'.  'Anaheim' is a larger, milder variety. I have a tenuous relationship with hot peppers, but they lower cholesterol and are good for your health. Making a Hot Pepper Relish is a good way to enjoy hot peppers next to fish, eggs, meat or on toast. Smokey Four-Pepper Salsa is always a favorite. 

Protein Share Members will enjoy hamburger and steaks, either Ribeye or T-bone. For the steaks, be sure to thaw them in your refrigerator for 5-7 days before cooking to help tenderize the meat, and do not over cook them. Steaks should be undercooked then "rest" for a few minutes under foil where they continue to cook slowly. Cooking steaks too long makes them tough. Also, turning them often on the grill helps cook them more evenly. Our steaks hold up very well to your favorite marinades and don't be afraid to leave the marinade on the day before cooking. Grilling is the best way to cook steak, but if you want to cook it indoors, the next best bet is a cast iron skillet with a salted bottom. The skillet and salt should be very hot before putting the steak on it. Here is a video with clear instructions for Pan-Seared Rib-Eye. The same would apply to T-bone. To add even more flavor, try this recipe for Butter-Basted Rib-Eye. Again, the same can apply to T-Bone.

Thank you again for your help and support! Enjoy!

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

Waverly Farms, LC
214-914-0323 (Patti's cell)