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Waverly Farms CSA Share 4.27.2017

Posted 4/27/2017 10:03am by Patti Rosenberg.

Waverly Farms, LC

Hello, Waverly Farms CSA Members!

Welcome! Your first CSA shares arrive today. It appears that shares may arrive earlier than previously planned, so if you'd like to pick up earlier, please call your designated pick-up location to see if your share has arrived. Once we know the route we will adjust the pick-up times on your weekly reminder email.

This email includes a picture, which is also stapled onto your bags, and helpful information, recipes and tips about the items in your shares. But, first, there are a few things you need to know at the beginning of the season:

1.  We hate to waste money or clog the environment so we reuse bags, bubble wrap, ice packs, everything - we'll take it all. Returning the previous week's reusables, if they are not spoiled, when you pick up your shares is helpful. 

2. If you elected home delivery, please put coolers (preferably with ice packs) on your front porch or designated drop off location so that your eggs, meat and veggies will stay fresh while you are away. If you have special instructions, please reply to this email and we will put a note in your account. 

3. In an effort to reduce labor and costs, we've elected not label each item.  Instead, we provide a picture in this email and stapled to your bags of the items in your share each week and we label them on the picture. We hope this works for you. You might take this picture off your bag and put it some place handy so you can reference it during the week. An Animal Welfare Approved magnet is included in case you want to post it to something metal in your kitchen.

4. Many vegetables dehydrate during transportation. We turn back flips to keep this from happening, but some are just more delicate than others. Pea shoots, for instance, will arrive looking kind of limp. Soak any of your vegetables in a bit of tap water and they will spring right back to lovely.

5. We absolutely appreciate your patronage and are happy to help in any way that we can.  Please don't hesitate to email me at patti_rosenberg@hotmail.com or txt or call 214-914-0323. Just let me know who you are if you txt. 

Your Waverly Farms CSA Shares This Week

Spring Onion - This delicate onion is a great base in your sautéed vegetables. Chop the white part and sauté it in a bit of olive oil before you add the greens. Chop the green part of the onion as a flavorful garnish on taco's, eggs, soups, etc. Roasted spring onion is also delicious. Simply coat the whole thing in olive oil, sprinkle with salt and pepper, lay flat on a cookie sheet or tin, and cook in a preheated 400 degree oven for about 10 minutes. For a real treat, try Polenta Tart or Spring Onion and Lemon Focaccia.

Bok Choy - Bok choy is delicious for its watery, flavorful stem and green leaves. Traditionally, it is cooked on top of the stove with garlic, honey and soy. Here is the classic recipe for Bok Choy. You can substitute olive or sesame oil for peanut oil if you don't have it. We also love to chop it, stems and all, into a sauté medley with other greens, such as Rainbow Chard or Spinach. Try lemon and garlic rather than soy. Bok Choy, which is a Chinese cabbage, also is delicious with seafood. My favorite: Stir-fried Shrimp and Bok Choy

Rainbow Chard - Wow! This is the most beautiful chard we have ever grown (or seen!). Chard is actually related to beets so it's super healthy but tastes nothing like beets. When sautéing chard, remove the colorful stems from the leaves. Chop the stems and cook them first since they take a little longer (about five minutes in heated olive oil or butter). Add the leaves at the last minute and cook just until tender (about 1 minute). Chard is excellent when combined with Spinach or Bok Choy, so do not hesitate to stir them altogether in the pan. A favorite recipe is Swiss Chard with Bacon. And if you are interested in knowing more about chard, see All About Rainbow Chard. 

Pea Shoots - While a little stringy, pea shoots are full of flavor! We snack on them raw, add them to salads, chop them on eggs, but they also make a great pasta dish as in Pasta with Pea Shoots. I'd be tempted to add other greens to that dish, too. I tried to select one recipe from this article about pea shoots and could not, so ignore the irritating add and scroll through Pea Shoot Recipes to find inspiration. Pea Shoot and Pear Smoothie, anyone?

Lettuce Mix - This delicate salad mix, which has an occasional sprig of beet greens and arugula, would be great in the Pea Shoot and Pear Smoothie recipe (above), or as a salad, or just sautéed with other greens. For salads we do all kinds of things, putting fruit, nuts, feta cheese, avocado, figs. Anything goes. Here is a good Mixed Green Salad with Parmigiano Crisps to get you started. And my favorite, the amazingly easy Cranberry Salad with Feta and Walnuts. Don't hesitate to throw Spinach or Rainbow Chard leaves into your salad. Have you tried salad after dinner? It's a very satisfying alternative to dessert. Again, ignore the ads and learn How to Make a Great Green Salad

Spinach - Spinach Smoothie with Avocado and Apple is a good start. This spinach will have loads more flavor and nutrition than that wimpy, pale baby spinach that we buy at the grocery store (that even when organic is gassed with preservatives).  Ina Garten is my go to girl for great recipes and you might enjoy her Garlic Sautéed Spinach recipe. Mini Spinach Pies with Parmesan are so fun and healthy!

Protein Shares - for subscribers who elected this option. 

All of our meats are Animal Welfare Approved, grass fed, pastured freely and supplemented with Certified Organic whole foods, sea kelp and minerals. Please remember to thaw meats in the refrigerator. Ground meats, such as sausage and hamburger, or those you will cook in a slow cooker can be cooked as soon as they are thawed. Important cuts, like steaks and roasts will be much more tender and flavorful if you thaw them in your refrigerator for 5 days before cooking them. Our meats hold up well to the rigors of your favorite marinade or do just as well with a dry rub and proper cooking. 

Pork Sausage - Make into patties or stir-fry them, but put them with eggs or in your favorite recipe. Cook pork well and remember to let the grease cool and harden, wipe from pan with a paper towel and throw in the garbage can rather than down your sink, since animal fats can clog sinks. Here are some ideas that go beyond breakfast: Italian Sausage Burgers wit Garlicky Spinach using our sausage made as a hamburger patty. Or Sausage and Potato Quesadillas, or Farfalle with Spicy Sausage and Butternut Squash

Beef Steaks - Please thaw these properly.  They are beautiful and delicious. You might appreciate this article How to Cook Perfectly Tender Grass-fed Steak.  Stuart and I sprinkle one side with dots of balsamic vinegar, add a dry rub to both sides (salt, pepper or steak seasoning rub), let it sit covered on the counter for two hours, then grill on high heat removing when it is rare to medium-rare, as in Grilled Grass-fed Rib-eye Steaks with Balsamic-Caper Vinaigrette

We hope you enjoy this first share. Please give us your feedback on quantity - too much? too little? And, let us know if you have any suggestions for how we might improve. 

Enjoy!

Stuart and Patti Rosenberg
and the entire amazing farm team at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)