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Waverly Farms CSA Box 7/9/15

Posted 7/9/2015 8:55am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

Welcome back! This week's box is for Weekly and Bi-weekly members.

The Grands Visit

Our grandchildren arrived this week and I'll admit I was nervous about entertaining them at the farm. Would they be afraid of the animals? Find it too hot? Be unable to accept the dirt, poop and bugs that accompany farm life? Would they eat food that wasn't peeled, colored, or processed? Would they even go outside? There was much to worry about.

But these pictures say it all. They dove in, harvested potatoes, fed animals, gathered eggs, jumped right up onto the backs of the largest animals on the farm and "rode" horses. They'd come in for a rest and then ask to go for another "farm adventure". Upon learning that there would be a trip to the city today, they asked if they could stay at the farm. They learned terms like dehydration and rehydration and to say, "How can I be helpful?" which makes us laugh every time they say it, so they say it often and with huge smiles and silly giggles.

We've had a few minor temper tantrums so far: The twins did not like that we shared our food with others; they wanted the whole crate for themselves. One stormed all the way from the garden to the farm house by himself because someone accidentally kicked dirt into his boot and that was just unacceptable and life could not move forward until the error was corrected, whether or not anyone agreed with him. The other twin noted that his brother was "lost". A long walk to check on steers and pregnant cows was exhausting for these city kids. Seriously, I don't think they had ever walked as far as "across a pasture" and they looked like they needed a nap when they returned home.

Marveling at their discoveries in this rustic world of dirt, bugs, animals and food is exactly what we pictured when we bought the farm - that it would be a productive place of healthy food, new experiences, outdoor adventures, educational and emotional advancement. 


 Vera and Liam harvest potatoesTristan ridesLiam rides

Vera and Liam harvest potatoes. Tristan trades fear for love. Liam's got this.

Air BnB - 

We recently experimented by listing a bedroom in the farm house on Air BnB (www.airbnb.com then search in Burkeville, VA). We have genuinely enjoyed our guests from this travel site. All have been from the Washington D.C. area, incredibly respectful of our home and the farm, and they have have written great reviews about the farm, the house, their hosts and this area, which is full of Civil War history, hiking and biking trails, and quaint towns. 

This fall, for a limited time, we'll make the entire farm house available to Air BnB visitors. We'd love to have you! Air BnB rules require us to charge CSA members the full rate of $120/night, but we will include a basket of farm fresh products and as much exploration as we can to enhance your stay with us. If/when you make a reservation, let us know if you'd like a horseback riding lesson, fishing at the pond, or to participate in caring for gardens or animals. We'd love to share the farm experience with our CSA members. 

CSA Shares This Week
with descriptions from Richard Hendley, gardener, and recipe's by Patti

Potato 'Red Pontiac':  These red potatoes are freshly dug and are great roasted in the oven. They will cook much faster than grocery store potatoes so be careful not to overcook them. To roast them, wash, slice in any shape and coat them with a small amount of olive oil. Spread one layer onto a cookie sheet lined with parchment paper and roast in the oven, preheated to 400 degrees, for about 15 minutes or until tender. Another easy way to cook them is to clean, slice and cover them in just a bit of water. Bring it all to a boil, then simmer until firm but tender. Slather in butter. Salt and pepper to taste. Potatoes are best stored in paper bags so they can breathe in a dark, cool spot. Avoid exposing them to light.
Sweet Corn 'Spring Treat': This is an earlier variety than the 'Silver Queen' that we'll be harvesting in a few weeks. This stuff is really sweet! I munched on an ear in the field and it was delicious.  We removed the tips to get rid of the corn ear worms that have shacked up there.  These pests are almost guaranteed to be present wherever corn is planted, but they don't take away from the corn's sweet flavor. Enjoy grilled in the husk or boiled! For grilled, try Grilled Corn with Cayenne, Lime and Cotija (you can substitute grated peccorino, fresh parmesan or other crumbly cheese for Cotija). For boiled, simply bring a large pot of water to a rolling boil, add cleaned corn on the cob, cook briefly, less than 5 minutes and just until hot. Corn should be refrigerated for up to 1 week.
Tomatoes 'Cherokee Purple' 'Black Prince' 'Glacier' 'Marglobe': 'Cherokee Purple' is an heirloom variety with dark purplish flesh--don't be afraid of their strange shape! These are very tasty and great on sandwiches, in salads, or cut up for brushcetta.  'Black Prince' is a darker tomato, 'Glacier' is a small red variety, and 'Marglobe' is a "regular" looking red variety.  They're all delicious! Since we do not use chemicals to protect them (since chemicals kill beneficial insects as well as pests), please don't be bothered by the imperfections. Just cut them out and move on to a delicious bite. Tomatoes last longer when refrigerated or frozen, but flavor and texture are compromised. You can freeze tomatoes for winter soups and sauces. Try Best Ever Bruschetta or  How to Freeze Tomatoes
Cabbage 'Early Flat Dutch': This is the last cabbage we'll have until fall, so enjoy it! Some of the heads are small, but all are deliciously sweet. If you're having trouble convincing anyone to eat greens, add sliced cabbage to a stir fry of Swiss chard and cook delicately so that it's not mushy. For a real treat, also add corn that you've removed from the cob and a touch of sweet cream. Or, try Cabbage, Corn and Bacon. Store cabbage in a plastic bag, air removed as much as possible, in the refrigerator for up to 2 weeks.
Swiss Chard 'Bright Lights':  Our beautiful summer workhorse of a green makes an appearance again.  Enjoy sauteed with some onions or garlic and juice from a fresh squeezed lemon. Try Lemon-Garlic Rainbow Chard. I also love it in a salad with tomatoes and lettuce. Wash it, remove and chop tough stems, spin or air dry and store it in a ziplock with a paper towel to manage moisture. Refrigerate for up to 1 week. That way, it's ready to go when you need it.
Lettuce 'Magenta':  This is our absolute last lettuce offering until fall.  This variety has shown some great resistance to the heat, but we've harvested it small because we're afraid it won't hold up much longer.  Enjoy the last bit of lettuce with some tomato on a BLT! Here is the Classic Bacon, Lettuce and Tomato Sandwich recipe. Store same as Swiss chard. You might also try this Corn and Black Bean Salad, substituting Magenta lettuce for iceberg. 
Carrots 'Danvers':  Same variety as the last few weeks. The tops have been removed to increase their shelf life. Great roasted in the oven! Store carrots in the refrigerator, unwashed, in a tightly wrapped plastic bag for up to 3 weeks.
Onions:  These onions are on the small side and are extremely delicious! Our family loves them roasted or grilled. Simply slice thickly, halve, or quarter them, coat with olive oil, salt and pepper to taste, and grill or roast in a preheated oven at 400 degrees. Can be combined with carrots for best result. Best to store these onions in a ziplock in the refrigerator for up to 2 weeks.
Cucumber 'Marketmore': These are your standard slicing cucumbers.  Great with some tomatoes and onions mixed into some vinegar with salt and pepper. Try this Cucumber, Black Bean, Tomato and Avocado Salad using as many or few ingredients as you have. Wrap dry cucumbers tightly in plastic and store in the warmest part of your refrigerator.
Hot Pepper 'Hungarian Wax' 'Anaheim' 'Jalepeno': Wach share will receive one of these varieties.  'Hungarian Wax' looks similar to a banana pepper and is milder than the jalepenos, which are quite hot.  'Anaheim' is a mild, larger, green pepper. It's great with sautéed greens or to spice up eggs or any dish. You can also roast or grill it as you would onions and carrots.
Malabar Spinach: This tropical vining plant has leaves that taste similar to spinach. It thrives in hot weather, unlike spinach, which only grows in the cooler times of the year. Here is a primer for Cooking Malabar Spinach
Protein Share Members will enjoy Chuck Roast and Hamburger. Try Chuck Roast with Balsamic and Carrots, or Melt-In-Your-Mouth Chuck Roast, or Marinated Barbecued Chuck Roast (although I'd marinate overnight). Remember to let your chuck roast thaw for 5 days before cooking for additional tenderization. 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC
214-914-0323 (Patti's cell)