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Waverly Farms CSA Share 5.4.2017 - Weekly Members Only

Posted 5/4/2017 8:14am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's CSA share is for weekly members only. If you are a bi-weekly member please refer to the schedule in your Pick-up Reminder email to know exactly which dates you receive shares. Meanwhile, you may enjoy the recipes and information in this week's newsletter. 

A Good Summer Read

Not eating what I wanted when I wanted it was an adjustment for me, even after reading Barbara Kinglolver's book Animal, Vegetable, Miracle which is about eating seasonally and from the farm. If you have not read her book, you really should. Kingsolver is a biologist, novelist, and beautiful writer who did a great job of comparing the issues of our conventional food system with eating seasonally from the farm. Her book was a major inspiration for our decision to grow organically and a great read for summer. Amazon has it for just $9.50. Click on the book title above to be taken right to Amazon.

Smoothie Season!

We don't talk enough about smoothies, but this is the time of year to perfect them because you have so many greens! Prepping and freezing these greens is a great way to make early morning smoothies into a cinch of a delicious healthy breakfast. They are also a great refreshment and serious alternative to alcohol. Learn to Freeze Leafy Greens and buy frozen fruit. Freezing bananas is a great way to store them, but be sure to remove the peel before you freeze them. Try this amazing vegan recipe The Best Green Smoothie and feel the rush of chlorophyl into your body as you nourish it! if you're hooked after this little bit of effort, try this source for other green smoothies: 10 Green Smoothies that Actually Taste Good.  And, 13 Deliciously Refreshing Green Smoothies, from The Daily Burn. 

CSA Shares May 14, 2017 - Weekly Members Only

What a beautiful share you have this week! Spring greens are in full fashion as we wait for root vegetables to take hold in warmer soil. Embrace these greens as they will give way when temperatures turn hot.

For your health and happiness, we present these lovelies from the earth:

Curly Kale - This kale is tender and beautifully, still I recommend stripping the leaves off of the tougher stems unless you roast it. If your kale (or any green) is a bit dehydrated when it arrives, soak it in tap water for 5-7 minutes to perk it up. Kale is one of the most versatile super foods and chocked full of nutrition, as are all of the greens in your share this week, especially since they were just harvested yesterday! Kale is terrific in smoothies, savory when sautéed, and hardy when roasted or made into chips. Try this most delicious Farro and Kale Salad. Farro is a wonderful grain that is very high in calcium, but you can substitute brown rice, quinoa, or couscous as well. Another favorite of ours is Crispy Roasted Kale

Collards - Collards are so fun! Shrimp with Bacon and Collards or Healthy Shrimp and Grits with Collards would be a treat and so we threw a package of bacon into your Protein share to use with these recipes and to sprinkle over spinach or any of your sautéed greens. I, of course, would add a lot more Collards than these recipes call for, and even Rainbow Chard or Bok Choy, too. If you just want collards, you might try the traditional Southern Style Collard Greens

Garlic Scapes - Scapes are the flower of the garlic plant. We remove these flower stems to encourage the bulb of garlic to thicken up and because they are yummy and very special. These lovely mild garlicky stems are perfect in Fridge-Dive Pesto Pasta (which uses any greens you have) or chopped into Best Soft Scrambled Eggs or fried rice, made into a vinaigrette or just Grilled with Scallions. Anywhere you would normally use scallions, you can use garlic scapes. 

Rainbow Chard - Try a sauté of Lemon-Garlic Rainbow Chard using your garlic scapes. Almond Crusted Trout with White Grits and Rainbow Chard would be lovely meal. 

Bok Choy - Bok Choy stems are a great substitute for celery. Here is the classic recipe for Bok Choy with Garlic, Honey and Soy, again, but we also love to just chop and fold this and other greens into a can of Amy's Organic Soups from your grocery store for a quick lunch or dinner. 

Spring Onion - The white of the onion is used like any other onion, usually chopped and sautéed with garlic as a base for greens, eggs or anything savory. They can also be used like the garlic scapes above. I particularly like the green part of these scallions chopped finely on the sour cream topping of a taco made with our Waverly Farms hamburger, which is in your protein share this week. Try Easier Thank Making Tacos, but get creative and use the greens in your share this week rather than the recommended lettuce. Another favorite, the super easy: Spring Onion Frittata

Spinach - Spinach is amazing next to or folded into eggs. Oh, do I dare introduce you to Custardy Baked Orzo with Spinach? We also love sautéed spinach topped with feta or bacon as in Sautéed Spinach with Bacon

Protein Shares

Hamburger and Roasts with a bit of Bacon are included in your share this week. This time of year, hamburger should be made into hamburgers, and so we give you The Classic Burger recipe. Bacon should be cooked on top of the stove slowly until brown, cooked and crumbled as a topping for any of your greens. Please remember to thaw roasts for 5 days, marinade them in your favorite (ours is Mr. Stubbs Beef Marinade) and cook them according to instruction. They are both great on the grill when properly marinated. Some have Sirloin Tip Roast and others have London Broil


Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please call in advance to schedule your visit