News and Blog

Posted 11/19/2015 10:17am by Patti Rosenberg.

Waverly Farms, LC

Dear Waverly Farms CSA Members, 

All members will receive a special Thanksgiving Harvest on Tuesday of next week. We have a few surprises for you, but wanted to give you a preview of some items so you could plan your Thanksgiving meal. Everyone receives a harvest share for Thanksgiving which includes: fresh popcorn, a medley of root vegetables - sweet potatoes, turnips, parsnips, carrots and beets - and plenty of tasty greens, including spinach and kale.

We are so excited to be able to bring a true farm harvest for your Thanksgiving table and look forward to hearing about the recipes you use to create fabulous and memorable dishes.

We can't wait to hear all about it. Send pictures, and we will, too!


This Week's Harvest (Weekly Members)

Cabbage 'Savoy Perfection' 'Red Acre' or 'Golden Acre' - These cabbages are the few that survived our horrible onslaught of pests this fall. 'Savoy Perfection' is a savoy-style cabbage with frilly leaves, 'Red Acre' is a red cabbage, and 'Golden Acre is a more typical-looking cabbage head. All are delicious and we hope you'll enjoy them! Cabbage is a cinch to cook. Just clean it, cut it into large chunks and cook it gently in butter or 1/4" of boiling water until tender, then season with salt and pepper. Add another pat of butter just before serving.

Lettuce Mix 'Green Salad bowl' and 'Rouge d'hiver' - a tender mix of two lettuce varieties. These leaves are triple-washed and ready for the salad bowl! This recipe for Roasted Root Vegetable Salad uses your onions, parsnips and carrots. An apple cider vinaigrette is included. Another great salad is called Fall Salad and uses your radicchio as well. Make it up, mix it up and add your own creativity to these two recipes. And remember that if your lettuce looks limp, it is probably dehydrated. Rehydrate it in water, spin it dry and pick through the leaves to remove any that did not recover. Store in a ziplock with a paper towel to absorb moisture. The resulting leaves are crispy and stay fresh for up to a week. 

Spinach 'Tyee' - The same variety we've seen the last few weeks. It's a real cold-weather champion! Spinach is great in salads, on pizza, cooked with onion and garlic, and wilted. But what could be more elegant that a Spinach and Cheddar Souffle? Perhaps it is time to use all of those little white soufflé cups you've been storing.

Kale 'Lacinato' -  This is also called dinosaur kale because the leaves resemble the skin of a reptile. For kale chips, coat the whole leaf (stem and all) with olive oil, salt, pepper and parmesan cheese and bake in a preheated oven at 400 degrees for kale chips. Or, chop and stir-fry kale in a pan (with turnips is amazing) with 1/4" of water and cook until tender. Add salt and pepper to taste. Pat with butter or grate cheese on top for extra flavor. 

Carrots 'Bolero' - Large, bright orange carrots that are great for roasting, snacking, or putting in a vegetable soup. I know you'll find a use for these gems, but if you're in a pinch, check out these 9 Unbelievable Roasted Carrot Recipes. Seriously, one of these could take center stage at Thanksgiving.

Radish 'Misato Rose' or 'Nero Tondo' - Both of these varieties are in the fall radish group and are larger than your typical salad radishes.  They have a similar spicy flavor and are great for adding a little kick to a salad.  'Misato Rose' is pale green to pink in color and often has pink flesh.  'Nero Tondo' has black skin and white flesh. Of course you can throw radish into a salad, but the traditional French way is to put butter and salt on raw radish. It is yummy. Also try Radishes in Browned Butter and Lemon. A yummy side dish. 

Kohlrabi 'Quickstar' or 'Early Purple Vienna' -  'Quickstar' is smaller and green, while 'Early Purple Vienna' is larger and purple.  Both varieties have crisp, tasty flesh and should be peeled before preparation. Maybe it's time to introduce you to Spicy Baked Kohlrabi Fries. Oh my goodness these are the best!

Parsley 'Giant of Italy' - Same flat leaf variety we've seen throughout the fall. I love this recipe for Autumn Rice Salad with Dried Fruit and Nuts. Add much parsley. Add raw spinach. It's just delicious and the more greens the better. 

Dill 'Superdukat' - Probably my favorite herb. Our garden crew mixes dill with mayonnaise and dijon mustard to make an aioli-like dipping sauce for roasted vegetables. Since Sustainably Caught Wild Salmon is readily available right now, try Salmon with a Lemon, Caper, and Dill Sauce. It's great with crab cakes, too!

Radicchio 'Bel Fiore' and 'Perseo' - Radicchio is closely related to the escarole we've seen in previous weeks.  It is a small, compact head with a bitter taste that is wonderful in salads.  'Bel Fiore' is light in color and speckled, and 'Perseo' is a deep burgundy color with white veins. So, a great recipe is Sautéed Radicchio with Honey and Balsamic Vinegar. It's not that pretty but is awfully good and easy to make. 

Bunching Onions 'Evergreen Hardy White' - The same variety we've seen the last several weeks.  Great raw or sauteed with just about any dish.
 
Protein Shares include - Leg of Lamb and Pork Sausage. Slowly cook the leg using this recipe for Roasted Leg of Lamb, which takes 4 hours. Pork sausage has so many uses, but mine rarely lasts beyond breakfast. Here is a recipe to feed a crowd; the very straight forward Sausage and Egg Casserole
A Treat This Week
 
Gardeners went to the kitchen excited about a recipe they found for Turnip Cookies. They wanted to show you that virtually any root vegetable (carrots, beets, turnips, parsnips, potatoes, etc.) can be made into a baked good. Add spices, nuts, oats and other ingredients and go crazy with your new veggie treats. Ingredients for Turnip Cookies include: turnips, all purpose flour, canola oil, eggs, sugar, baking powder, vanilla, lemon juice and salt. Write us if you'd like to have the recipe. 
 
We hope you enjoy them and look forward to hearing about your own creations!
And, a Reminder 
 
If you have not already, now is a good time to pay off your CSA balance for the Fall/Winter Season which ends December 17th. If you have any questions about your balance, please contact Patti at 214-914-0323 or pattirosenberg@icloud.com
 
We hope you'll join us again at the end of April for Spring/Summer shares, and participate in our winter egg share deliveries, which we will describe in a future newsletter.
 
 
Thank you and enjoy!

Stuart and Patti Rosenberg
and the most awesome farm team on the planet at
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 11/12/2015 10:51am by Patti Rosenberg.

Waverly Farms, LC

Dear Farm Members,

Tracy Welsch graciously shared with us creative ideas for her Waverly Farms food. We hope her creativity sparks new ideas for you, too. From Tracy:

Hi Patti,

It’s been a while since I’ve shared pictures of what I’ve been doing with the weekly CSA boxes and although I risk being repetitive, I excitedly share what I’ve done and what I plan to do. This info is a just a means of thanking you and your team and sharing my ongoing excitement about our partnership. Feel free to share this info in whatever way you see fit.

Green Onions – I saw on Pinterest how well green onions freeze and I have multiple recipes that I would use them for. Since I still had some from the week before and another abundance with this week’s delivery, that’s exactly what I did. I froze them on a tray first before putting them in a freezer bag – now I can take however much I need when I need it. This is an idea I will keep using! Oh – and with the green onion ends – I froze them for future soup stock flavorings.

With the kale – I did my usual kale soup with pork sausage and sweet potato AND with the extras I tried making some salt and vinegar kale chips in the oven – I admit I need to work on this one.  It was tasty but I think I overcrowded the oven tray. For the turnips and turnip greens – I did a crock pot version with a smoked turkey wing and some liquid.  And with a few of the turnips and carrots, I did a mash with broth, butter and seasonings (sort of like mashed potatoes and it was delicious!).

For the lettuce, I made a beautiful salad incorporating some of the carrots and green onions. For the escarole, I did a sauté with EVOO, garlic and crushed red pepper and put it over mung bean pasta (which is loaded with protein!).


Here is my dry erase board which will show you my plan – I know it’s messy but it works for me.  As you can see I’m in a quandary over what to do with the dill – I still have some from last week.  I’m considering making a dill paste with EVOO and freezing for future use.

I hope this email encourages you and your team.  I’ve not grown weary of the weekly CSA challenge –I continue to embrace and welcome it. Thank you for all your hard work! Tracy


 

A SPECIAL NOTE FOR EGG SUBSCRIBERS

We've done it again - we have an egg shortage. Fall is a difficult time for hens as the days grow shorter and they lay fewer eggs. 

Everyone may not get their full order of eggs today. We have left messages for this affected. Today, all eggs will have member names on them. Please be sure you take only the eggs with your name, even if the number is not what you normally receive.

Since we are going to have shortages through the balance of the Fall/Winter CSA season, we propose to change Weekly egg members to Bi-weekly as a way to manage through this end of season challenge. If you are a weekly CSA member, you will receive eggs on the weeks when we deliver Weekly shares, but not on the weeks we deliver Bi-weekly shares. Bi-weekly members will continue to receive eggs on weeks when we deliver Bi-weekly CSA shares.

However, on this week, some bi-weekly members are affected, too, so that we could forewarn our weekly members of this change. So, please be sure to take only the eggs with your name on them today.

To credit you for this shortage, we offer members two options: 1) receive a refund for the eggs you do not receive, or 2) receive credits for our monthly Winter Egg Deliveries*. We will keep detailed listings by member for each calculation and will contact weekly members to obtain their preferences.

*Waverly Farms offers CSA members are offered the option to enroll in our monthly egg-only delivery during the months of January - April. 


Waverly Farms CSA Shares This Week -  
(Weekly and Bi-weekly Members) 

This week, members will enjoy:

Rutabaga - Similar in appearance to a turnip, rutabaga was created in the 17th century as a hybrid of turnip and wild cabbage. It can be roasted, boiled, baked, fried, sautéed, or included in soups and stews. Like other cruciferous vegetables, rutabaga is helpful in preventing cancers such as lung and prostate. Try this super easy sweet Rutabaga and Carrot Puree or Roasted Rutabaga with Brown Butter

Escarole 'Natasha' -  Escarole is from the endive family and is especially rich in folate, vitamins A and K and loaded with fiber. It is slightly bitter taste makes it a perfect complement to sweeter lettuces and carrots (in salad) and it holds up well in soups. Try this easy White Bean and Escarole Soup. Or Tracy's amazing recipe above for sautéed escarole over mung pasta.

Spinach 'Tyee' - Spinach is our go to green for salads, sauté, quiche, smoothies and just about everything. It is super healthy and delicious when wilted. Its perfect compliment is bacon and something sweet, as in this Wilted Spinach Salad which uses your Waverly Farms eggs and green onions.

Lettuce 'Green Salad Bowl' -  a loose leaf variety that would be perfect in Tracy's quick and easy salad, above, which uses your carrots and green onions. For a fun time with kids and family, check out these recipes for 15 Lettuce Wraps for Low-Carb Lunches.

Carrots 'Bolero' - Yummy sweet carrots are a favorite snack or side dish and the perfect compliment with slow-cooker stews. 

Bunching Onions 'Evergreen White' -  Perfect as Grilled Green Onions. If you want to save some for winter cooking, see Tracy's detailed instructions with pictures, above. 

Dill 'Superdukat' - Dill and fish were meant to be together. Find a fresh slab of Wild Caught Salmon and try Pan Seared Salmon with Sour Cream and Dill. MUCH better than mayonnaise on any sandwich, and the perfect compliment to seasoned meat is Tzatziki.

Swiss Chard 'Bright Lights' and 'Fordhook Giant' - This sweet green is perfect for cooking and compliments your more bitter greens like escarole in a stir-fry. This Braised Collard Greens, Mustard Greens, and Red Swiss Chard recipe is amazing. Substitute escarole or arugula for mustard greens. 

Collard Greens 'Vates' - Cooked collards are sweet, meaty and tender. Of course, I always think of Collards, Shrimp and Grits. Another perfect recipe is Sautéed Collard Greens with Raisins.

Kohlrabi 'Quickstar' - Hands down, at the farm we prefer kohlrabi peeled and diced and put into a salad. You can also roast it or add it to your sautéed greens. We love kohlrabi because it has the texture of apple, but the flavor of celery or broccoli, and adds lovely texture to any dish. Many people use it in slaw, such as this Kohlrabi and Turnip Slaw recipe. Put that on a pulled pork or hamburger sandwich for a serious improvement over mayonnaise!

Arugula - This is a bit indulging, but if you've ever wanted to learn to make Focaccia bread, this is the recipe that will inspire you: Homemade Focaccia + Roasted Red Bell Peppers + Arugula Sandwiches. Arugula is perfect in salads and on pizza. You can top ANY pizza or pasta dish with arugula, or make this Goat Cheese Arugula Pizza from scratch. 
 
Protein Shares - Get ready for Thanksgiving and cooler weather with stew beef and soup bones in your protein share, along with amazing American Guinea Hog pork chops. Soup bones take up a lot of freezer space and are best made into homemade broth to use in soups, gravy, and sauces. Once you try fresh broth, you will find all store-bought broth to be watery and bland.
 
The best broth recipes roast bones in the oven before putting them in water. There are two recipes I like: Beef Bone Broth from Epicuriuos and maybe even better Beef Bone Broth from NYT Cooking. This is the moment you might throw in the ribs from last week to make your stock even better. Martha Stewart offers this tip for conveniently freezing your fresh homemade stock: Freezing Stock
 
Pork Chops need a searing then slow heat to stay juicy and tender. Here is a primer on How to Cook Tender, Juicy Pork Chops. This Smothered Pork Chop recipe is so classic! Be sure to add a side of sautéed greens to mop that gravy out of your intestines, though!
 

 
We hope you enjoy the variety in your box this week. We know we send some of you too much food. Please, never feel bad about what you can't eat. You will not harm the environment when you discard our food, and will have the best nutrition for your potted plants and flower gardens if you can find a way to compost it.
 
Enjoy!

Stuart and Patti Rosenberg 
and your friendly farm staff at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323

Posted 11/5/2015 7:55am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly CSA Members, 

Everyone handles their CSA shares differently. Some just fold the whole plastic bag over the vegetables and stuff it in the fridge until later, then sort and cook as the week progresses. Others sort their vegetables immediately and store and cook throughout the week. Still others cook everything early in the week and reheat cooked meals during the week. In my experience, cooking everything early ensures that my Large Weekly CSA share is consumed. In fact, if I put most of it in the fridge cooked, it flies off the shelf. 

When you have a busy week, here is an easy approach:

1. Roast all of your root vegetables - Root vegetables include things such as the turnips and carrots in your CSA share this week. All roots taste better when roasted. Here's how: Preheat your oven to 400 degrees. Clean and cut your roots into 1" chunks (peels on). Stir the chunks in a bowl to coat them with olive oil salt and pepper. Lay the coated roots in a single layer on a flat pan lined with parchment paper (for easy clean-up). Bake at 400 degrees for 20 minutes or until tender. The only root I stir and lay on the pan separately from others is beets, because they will turn everything purple when stirred with others. Lay beets just to the side of others, though and they are well-behaved. Serve hot and store leftovers in the fridge. They reheat easily in the microwave oven and are terrific for snacks, with breakfast eggs, as a topper for salads, or side dish for dinner. P.S. Kale is terrific when roasted, too.

2. Sauté all of your cooking greens - cooking greens include spinach, savoy, kale, and bok choy. That's right. If it's a busy week, clean and chop your greens all together. In a large pan, heat 2-3 tablespoons of olive oil. Add chopped onions and peppers, if you have them, and sauté until tender. Salt and pepper to taste. Add chopped or minced garlic and stir until fragrant. Then, add your greens and 1/4 - 1/2 cup of water. Season with a bit of soy sauce and add anything else you'd like such as pine nuts, golden raisins, slivered almonds, sesame seeds. You can keep it simple or make it fancy. But, some weeks, you just need to cook your greens once. They reheat just fine in the microwave. 

3. Clean and store all of your salad and smoothie greens - salad greens include spinach, kale, lettuce, savoy and parsley. While roots are roasting, clean, remove tough stems, spin and store salad/smoothie greens in ZipLock bags with paper towels to help manage moisture. This way you can just pull them out by the handfuls as you need them. We triple wash your greens, so some members don't even rewash them, but we recommend that you do.

There are many variations on the simple themes above. For instance, I love diced turnips and grated carrots in my sauté greens. I also love to roast kale (but kale is the only green sturdy enough for roasting). The recipes below or another approach that you have developed may be better for you. But when I'm busy, stressed, lazy or otherwise feeling uncreative the approach above ensures that vegetables go into bodies and not into the compost pile. 

Please send us your approach to your CSA share so we can share it with other members, as we have in the past.


 

Special Reminder 

The West End Farmer's Market is over for the season, so Saturday members will pick up on Thursday at Peter and Sharon deFur's home at 1223 Fox Meadow Dr., Henrico, VA 23233 between 3:00 - 6:00PM. If you're running late, it's always nice to call them at 804-360-5343. Many thanks to the deFur's for lending their porch for a drop off location! 


 

CSA Shares - Weekly Members Only 

This week's CSA share includes:
 
Spinach 'Tyee':  Classic, deep-green spinach leaves. Great cooked down or in salads. Teeming with important nutrients such as folate, vitamin E and lutein for strong, healthy bodies, spinach is incredibly versatile, too, since it can be eaten raw or cooked. For a holiday treat, try Parmesan Spinach Cakes, or keep it simple in Simple Sautéed Spinach. For some reason, lemon on spinach, whether cooked or in a salad is incredibly refreshing. A simple salad with lemon, olive oil, pine nuts and parmesan cheese make THE Best Spinach Salad

Turnips 'Purple Top':  The same large, tender turnips we've seen the last week. Try them mashed like you would potatoes with some butter and salt and pepper. You may like Roasted Garlic Mashed Turnips and don't be afraid to add dill and top with parsley. Remember to NEVER add water or much liquid to mashed turnips because they are full of water already (unlike potatoes). 

Head Lettuce 'Sierra':  Delicious, dense heads that have a tinge of pink color.  Chop 'em up in a salad or put 'em on a sandwich.  They're also great for lettuce wraps. I love to snack on lettuce. Why make a fuss? It's good right from the bag. Adding oranges, pecans, cheese, nuts, and especially avocado certainly dresses up salad and turns it into a winter necessity. In just a few minutes you can make this Lettuce, Orange and Pecan Salad. Add escarole, spinach, or savoy, too.

Escarole 'Natacha':  This is a fairly bitter, cool-season green that is excellent in a salad mix or wilted and put on top of your favorite pasta. The heads are a light green and look similar to lettuce. This week, make a meal out of escarole with Escarole with Italian Sausage and White Beans

Carrots 'Bolero':  Large, orange, tasty carrots. These are great for snacking or for a root vegetable soup. They're also great for roasting. There are so many things to do with carrots. Since we are near the Thanksgiving holiday, I can't get my mind off this Carrot Cake from Martha Stewart, complete with video. 

Yukina Savoy:  A deep green Asian vegetable resembling Tatsoi. It's great sauteed or stir fried with some garlic and onion. Find the freshest mushrooms you can and make this Asian-style sautéed Bok Choi or Yukina Savoy. Or, just throw it into a salad or smoothie. 

Scallions 'Evergreen Hardy White':  Tasty green onions that are great raw or in a vegetable saute.  Don't throw away the greens!  They have a wonderful mild onion flavor in eggs, sautéed vegetables, chili and soups. Greens are best chopped and topped, not cooked. Here is a treat: Saute scallions in a bit of olive oil, add spinach, bacon bits, salt and pepper and cook briefly until spinach is warm and wilted. Set aside. Toast bread. Scramble eggs in butter. Salt and pepper to taste. Pile scrambled eggs on toast, top with wilted spinach, scallions and bacon. You might want to heat in the oven for just a minute to warm it all back up. And, you could add a bit of grated mild cheese. 

Kale 'Dwarf Siberian' or 'Red Russian':  'Dwarf Siberian' is a curly-leafed green and 'Red Russian' is green with purple stem and veins. Both are delicious cooked down or chopped up raw with a vinegar-based dressing. Whoa! I recently discovered Australian Potato Salad with Kale. Rather than grilling the kale, roast it in the oven. 

Dill 'Superdukat':  Standard dill variety that's great on soups and stews. It's also good mixed with mayo to make a simple aioli, such as this very elegant Lemon-Dill Aioli Sauce (which will also teach you how to make homemade mayonnaise). 

Parsley 'Giant of Italy':  Delicious sauteed with any vegetable or chopped up raw on top of a meat or pasta dish. Try it in Australian Potato Salad with Kale above. Here are 10 Parsley Recipes, including tabouleh, pesto and more. 

Bok Choy 'Joi Choi':  These large, tender heads are related to many other cabbage crops native to Asia.  They may be big, but they're still very tender and delicious. Try Shanghai Noodles with Chicken
 
Protein Share members will enjoy beef and pork ribs today. Here is the ultimate Memphis-style Hickory-smoked Beef and Pork Rib recipe. It requires advanced prep and slow grilling, but it is the best. There are also a number of oven and slow cooker recipes that are good, but you'll need to manage the fat. Try Cumin Scented Oven-baked Ribs with Sweet and Tangy Sauce
 
baby goats are the best.

Enjoy!

 

Stuart and Patti Rosenberg
and the nicest farmers you'll ever meet at
Waverly Farms, LC

www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 10/29/2015 8:14am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This week everyone receives shares - Weekly, Bi-weekly, and Monthly (protein shares only) members.

The vegetable garden is luscious, literally flourishing with some of our favorite things like broccoli, collards, greens galore, and rich root vegetables. Sweet potatoes and parsnips are the perfect compliment to carrots, beets and turnips. Finally, the roasted root medley is completed! Autumn is the perfect time to give thanks for all that nature produced throughout the growing season to nourish our bodies.

Autumn brings a Thanksgiving feast for our animals, too, of fallen oak leaves (loaded with calcium), those beautiful blue cedar berries (rich in tannins), and robust, delicious acorns - all of which are quite tasty if you are a goat or pig. The horses, cows and sheep are stuffing the last bit of fresh green grass into their fat bellies as they prepare for leaner winter forage of hay, which they tell me is just not as good as fresh greens.

It's hard to believe that Thanksgiving is just around the corner, but we are reminded daily by the cooler temperatures, those beautiful brightly colored leaves on the trees surrounding us, and a noticeable - remarkable really - reduction in bugs and weeds. The summer garden is a war zone of bugs, weeds and searing temperatures. Gardening in fall is a pleasure!


 

A Reminder - this year, unlike years past, we have included a Thanksgiving box in your subscription. Since Thanksgiving is on Thursday, we will deliver your CSA shares on TUESDAY, NOVEMBER 24. Please make a note, and we'll also send another reminder. 


Your Farm Harvest/CSA Share:

Spinach - 'Tyee':  Our first fall harvest of this beautiful fall green.  Great sauteed or chopped up in a salad. Spinach is amazing is smoothies. Just throw a fistful of spinach into a blender with frozen banana, peeled apple, yogurt if you like, ice and enough water to make it spin. Try the Snickerdoodle Green Smoothie!

Lettuce Mix  - A colorful blend of varieties.  Triple-washed (like all our greens) and ready for your salad bowl! Add anything to lettuce - fruit, nuts, avocado and your favorite dressing. Our fall favorite is Mixed Green Salad with Pecans, Goat Cheese and Honey Mustard Vinaigrette. You're only limited by your imagination. Try walnuts, apple, blueberries - almost anything goes with Honey Mustard Vinaigrette dressing.  

Scallions 'Evergreen'  - These are delicious raw in a salad or stir fried with other vegetables.  I really like them in scrambled eggs. Use them as you would onions - the white bottoms are cooked in meat and the green tops provide tang to chili or the Taco Bar described below under Protein Shares.

Carrots 'Nelson' and 'Bolero' -  Both of these varieties are standard orange carrot varieties and are very tasty.  Snack on them raw or use them in a hearty fall soup! The classic soup for me is Moroccan Carrot Soup. It's easy and delicious. 

Greens Mix 'Mizuna,' 'Tatsoi,' and 'Red Streaks' -  Mizuna is a Japanese mustard with a milder flavor than our traditional mustard greens.  Tatsoi looks somewhat similar to spinach but has a very different flavor, and 'Red Streaks' is a variety of mustard green with a little bit of heat.  They're great eaten raw with your favorite salad dressing or cooked down with a little garlic as a side dish. Throw these greens into anything from a stir-fry, to salad, to smoothie. They are packed with goodness. Combine with kale and try this Savory Greens Stir-Fry. You can substitute pecans, walnuts or mushrooms for the chestnuts. Remember to throw in a can of white beans to make any greens stir-fry into a savory meal.

Napa Cabbage 'Minuet' -  These tender cabbages are a different species than our traditional European cabbage and have a different flavor and texture.  Enjoy them stir fried or use the larger leaves as wraps for a stir fried dish. For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft. Tofu Lettuce or Cabbage Wraps are packed with flavor. You can substitute other proteins for tofu, such as chicken, pork, eggs or beef. 

Turnips 'Purple Top' -  A traditional turnip variety.  The roots are tender and are great roasted or diced and cooked with the greens. Turn a Spring Turnip Frittata (the new and healthy comfort food) into a Fall one by substituting your greens mix for broccoli rabe.  

Kale 'Vates' -  This is a curly-leafed variety.  The leaves have experienced a frost and are absolutely delicious.  Try them sauteed or roast leaves in the oven to make kale chips. If you sauté kale, be sure to remove stems and chop it roughly and add a bit of water to your favorite dish to allow the kale to soften. Kale Vates is probably the best one to roast. Simply stir the leaves whole or cut into olive oil and season with salt, pepper and garlic if you like. Cook in the oven at 400 degrees until crispy or tender. Add parmesan cheese. This is the perfect game day food because it has 10 times the flavor and many more times the health benefits of chips. And, it is so easy to make!

Dill 'Superdukat' -  Dill is a delicious, aromatic herb in the carrot family.  Try it on top of a hot bowl of vegetable soup, or use it to flavor an egg or meat dish. Will be lovely with chicken, too. Try Lemon Braised Chicken & Beans with (or without) Mint Pesto

Popcorn 'Dynamite' -  This popcorn was harvested in late summer, and we've been waiting for it to dry since then.  It's finally ready, and we're very excited to share it with you.  To remove the kernels from the cob, simply twist the cob in opposite directions with each hand and rub the kernels off and into a bowl.  Put enough oil in a pot to cover the bottom and turn the stove on medium-high.  Add the kernels, place a lid on the pot, and wait for the magic to happen!  The kernels should begin to pop after a couple of minutes.  Once the popping becomes infrequent, remove the pot from heat and allow it to cool down (some kernels may continue to pop).  Pour into a bowl and sprinkle with some salt.  Add some other spices if you're feeling adventurous! The trick is not to short the oil. You want it to cover the pan at about 1/8" thick. 

 

Protein Shares will enjoy Tomten Farm's whole chicken and our hamburger. While Tomten Farm does not feed organically, they do feed non-GMO and still it costs a lot to raise a chicken. Our cost is $4.50/lb and we pass that along to you with no mark-up so that all proceeds go to our neighboring farm and you get the best value we can find for locally grown chicken. To cook you chicken, we love Ina Garten's Perfect Roast Chicken recipe. The fennel is perfect, or you can use celery and your scallions, placed whole in the pot. If you prefer a slow-cooker recipe, browse through these 20+ Slow-Cooker Chicken recipes from Cooking Light. 

With hamburger, fall, football and fun friends, tacos are always a good idea. Try Emeril Lagasse's Taco Bar. It comes complete with everything and can be made ahead so that you may enjoy your guests. 


 

We hope you enjoy your box this week and the lovely weather we are bringing with it! If only we could.

 

Stuart and Patti Rosenberg
And your friendly farmers at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922

www.waverlyfarmsvirginia.com
214-914-0323

Posted 10/22/2015 8:41am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members - 

This week's box is for Weekly Members. The newsletter is for everyone!

Jane Shorter's preschool class visited Waverly Farms, LC this week and what a great time we all had! Jane has been trying to retire for a while, but every year someone in our rural community has another preschooler and begs her not to. It's easy to see why! The kids are happy and work really well together. When 'Miss Shorter' blows her whistle, this group of 4 year olds stops in their tracks and gives her their full attention. When she asks them to form a line, they know what do do and do it quickly. And, when snacks are served, every single one of these four year olds waits until everyone has been served and a blessing given (by one of the children) before they take their first bite. Seconds are given to those who say please and may I. I've never seen such happy kids. Absolutely adorable. Our farm staff - Michael for animals and Richard for garden - showed them around and helped them harvest carrots, which they devoured as part of their midmorning snack. Kids on a farm... it doesn't get better than that!

Kids watching kids 
Kids watching kids. Goats were their favorite (mine, too!)

Kids petting hens
Michael shows the soft side of hens.                                 

Richard's harvest help.   
Richard helped each child harvest a carrot for mid-morning snack.

Jane Shorter's Preschool Class
Jane Shorter is on the left then Patti (with Lucky), Richard, Michael
and a classy class of preschoolers.


 

CSA Shares This Week:
Your CSA box is full of wonderful produce this week, including:

Bok Choy - these are large because of the rain followed by sunny days. But they are tender and very hydrating! Try stems with peanut butter and raisins for a delicious breakfast, lunch or snack. Or, chop them up (stem and leaves) and sauté the lot in 1 tblsp sesame oil, 1 tblsp low sodium organic soy sauce, and 1/4 cup water. Sauté in oil, then add soy sauce and water. Steam until tender, but do not overcook. Add sesame seeds if you have them. You can also substitute olive oil for sesame oil. 

Yukina Savoy - this dark leafy green that looks a bit like spinach is terrific on sandwiches, in salads, sautéed or included in a smoothie. The taste is complex - buttery, green, refreshing. We hope you enjoy it as much as we do! Here is a recipe for Yukina Savory with Tofu. You can substitute any protein for the tofu, including cooked chicken or shrimp. Or, just add pasta or white beans and turn it into a lovely vegetarian meal. For breakfast, try sautéed Yukina Savoy with your eggs.

Mizuna - One of the mildest mustard greens, mizuna is packed with immune-boosting vitamin C, folate, and iron. It also contains powerful glucosinolates—antioxidants linked to decreased cancer risk. Mizuna's leaves dry out quickly, so wash and spin them and store them in a ziplock with dry paper towel, or just throw them into a medley of sautéed greens or smoothie. Here is an awesome recipe for Grilled Shrimp with Wilted Mizuna. Also pair mizuna salads with pears, apples, beets, goat cheese or anything that adds a bit of sweetness. The combination of sweet and slightly bitter is... shall I say it... bitter sweet! Oh, brother... Here is a recipe you can modify using your CSA share and imagination. Bitter Green Salad with Roasted Pears.

Parsley - I've had a lot of this left over each week, then Amy reminded me to put it in a smoothie! You have good smoothie ingredients this week. Try Parsley, Kale and Berry (frozen) Smoothie and you'll be singing on your way to work. It's a great mid-day snack, too.

Bunching Onions - Use these versatile onions in anything - the white part is a great complement to any stir-fry, the green part is a perfect topping for eggs, pizza, salads, or bowl of chili.

Beets - Roast them, fry them, grate them in salad. Here are 31 Beet Recipes from Bon Appetit that will make you hungry for beets! It's a slide show with recipe links on the slides. 

Kohlrabi - One of my all time favorites. Kohlrabi is terrific peeled then diced and put in salad, you can throw it into a smoothie, or roast it. Tastes sort of like apple but not sweet, or celery but not stringy. Try Sautéed Kale with Kohlrabi or Shaved Kohlrabi with Apple and Hazelnut (or any nut). Curried Red Lentil Kohlrabi and Couscous is a meal in itself. Put over Yukina Savoy or Mizuna. 

Sweet Peppers - They're back! One more chance to enjoy this sweetness. Try Red Pepper and Goat Cheese Frittata. Or, buy an organic box pizza, such as Amy's Pizza and add chopped Kale, Yukina Savoy, Mizuna and Red Peppers for a "no brainer" dinner.   

Kale - Packed with goodness, do whatever it takes to get this health into your body! Kale, Orange, Banana Smoothie. Kale Apple Smoothie (substitute Bok Choy stems or Kohlrabi for celery). 

Protein Shares - Boston Butt and Hamburger. Low and Slow Boston Butt Pork BBQ is one of a million ways to cook this roast, but a sure winner. I'm sure you've found your favorite hamburger recipes by now, but one of my favorites is chili this time of year. Here is a slideshow with Award Winning Chili Recipes - hoping you can find your favorite. Next week, all protein members receive shares and we've purchased chickens for you from nearby Tomten Farm. They don't feed their chickens organically, but do feed GMO-free and they are delicious! If you would prefer to receive something else, please let me know via email to patti_rosenberg@hotmai.com


 

Hope you are enjoying this beautiful weather! We certainly are!!! It's a great time of year to visit the farm, and our Airbnb guest house has been really popular. Book your stay at Airbnb and search for Burkeville, VA. We offer rooms or the whole guest house. Or, just drive out for a day visit - day trips and farm tours are free for CSA members. 

Happy days!

Stuart and Patti Rosenberg and all of your friends at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 10/15/2015 7:28am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This week's CSA harvest shares are for Weekly and Bi-weekly members.

The weather was absolutely grand this week - sunny and 70 as they say. The animals have dried out and perked up, including the goats who were running in huge circles in the pasture yesterday, just because they could. We hope you have been outside a bit and soaking up as much vitamin D as you can before winter sets in.

CSA Harvest Shares are also the best way for consumers to get the absolutely freshest food into their bodies while nutrients are high and flavor is best. No other distribution method, including farmers'  markets, delivers fresher food to you. 

We cannot thank you enough for your support of our efforts (which is why we thank you often) and hope you are enjoying your Waverly Farms, LC food.


CSA Harvest Shares this Week:

Butternut Squash:  This tasty fall treat is great roasted in the oven or used in a pureed soup.  Our crop yields this year were much lower than planned, so this might be the only week we're able to include it in your CSA Harvest Share.  I hope you enjoy it! Try Butternut Squash Panzanella Salad and substitute our lettuce for the romaine. Also great for snacks or entertaining is Butternut Hummus. For a really enjoyable and easy recipe, try Roasted Butternut Squash with Lime Juice. Store your squash at room temperature, preferably in a cool dark cabinet.

Collard Greens:  Another fall-time favorite.  Enjoy these sauteed with some garlic and hot pepper, or slow cook them in the traditional way with fatback and a little vinegar and sugar. We love these sweet, meaty greens and cannot wait to have them each fall. Try this Sautéed Collard Greens with Raisins recipe. To transform it from a side dish to a meal, add cooked penne pasta and cannellini (or other white) beans. Collard greens store best in a plastic bag in the fridge. When you prepare Collard Greens for cooking, remove the tougher stems, but most of the stems will become tender when cooked. 

Turnips:  These are starting to size up really nicely. They're great roasted in the oven or shaved into thin slices and put on a salad.  They're also good mashed like potatoes, but do not add water, milk or other liquids (just butter, salt and pepper) as they are lighter and provide their own water. Try Mashed Turnips with Crispy Shallots. Once you know how to crisp shallots, you'll be crisping and putting them on everything from eggs, to fish, to potatoes! Or, add a potato and prepare Mashed Turnips and Sage. Turnips need refrigeration for storage and prefer to be wrapped tightly in plastic so they can retain their moisture. 

Lettuce 'Sierra':  Deer have been really busy in the garden the last few days, so our loose leaf salad mix crop has taken a set back.  We still have plenty of this delicious head lettuce though. If you did not try lettuce wraps, here it is again: 15 Healthy Lettuce Wraps for Low-Carb Lunches. Salads are terrific, too, such as this Cobb Salad with Tomato, Avocado and Bacon. Store lettuce in an airtight bag or container with a paper towel to absorb moisture. I like to wash and spin it before storing so it's ready to go when I need it.

Kale 'Dwarf Siberian':  This is a slightly curled, light green kale and is great for a sautee, kale chips, or chopped raw in a salad.  Adding a salt and rubbing the leaves will tenderize them if you decide to eat them raw. Try this super easy Kale Chips recipe. Baking kale in this way tenderizes and sweetens it. Store kale in a plastic bag in your refrigerator and remove the tough stems before cooking it. 

Bok Choy 'Joi Choi':  These huge Asian cabbages are perfect for a stir fry or a soup. Here are Five Ways with Bok Choy, a fabulous collection of sautéed, roasted, wilted, in a soup, and sliced.

Sweet Pepper 'Corona' 'Bull Nose':  The peppers are beginning to slow down in terms of ripening, so we've included more green ones.  The frost that's expected this weekend might wipe out the pepper plants, so this might be the last week we have them. Hope you've enjoyed them! Now that peppers are leaving us, I'm desperate to consume as many as possible. Try them with your Butternut Hummus or other hummus. Just chill, remove seeds and pith, slice and enjoy! Or, try Stuffed Peppers with Wild Rice and Hummus. You can substitute any rice for the wild rice in this recipe. Brown rice is my favorite. 

Hot Pepper - 'Anaheim Chili' 'Hungarian Wax' 'Jalepeno':  This could be the last week for the  hot peppers too, so this is your last chance to make Spicy Red Pepper Jelly!

Protein Share members will enjoy Hickory Smoked Slab Bacon and Chuck Roast. The bacon is from our heritage breed American Guinea Hog. The American Livestock Conservancy encourages farms like ours to raise these pigs for meat in order to prevent them from going extinct. American Guinea Hog was "the" pig on almost every small farm. They are good foragers, gentle and are known for their very fine fat. Unlike other pork, our Animal Welfare Approved hogs are slowly pasture/woods raised and supplemented only with soy-free Certified Organic feed. Commercial growers do not raise American Guinea Hog (or most original breeds) because they take 16 months to mature vs. 6 for commercial pigs, and they only grow to a maximum size of 250 lbs. vs. 700-800 lbs for commercial pigs. You'll find much fat in our bacon, but don't be discouraged. It is delicious! Cook on the stove as you would any other bacon and cook it until it is well done but not burnt for best results. 

Chuck Roast is best slow cooked. Try Chuck Roast with Balsamic and Dijon or Perfect Pot Roast Slow-Cooker


 

Cooler, drier weather is here and we may even dip to nighttime freezing temps this week! Come to the farm (call for a time so we can be here to show you around), visit Maymont, or just take your lunch outside this week. It's a lovely time of year!

Enjoy!

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

Posted 10/8/2015 9:26am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly CSA Members,


It seems that our garden made it through the unprecedented rainfall with good drainage. The plants (and we!) loved the sunny warm weather that followed. 

This week we have a wonderful box for you and 2 recipes from our member Lauren Boswell Williams. Lauren was super excited to share a recipe for Breakfast Hash and Asian Steak Salad with Bok Choy. Thanks, Lauren for sharing these delicious recipes! I've listed each of them below.

Your CSA share this week includes:

Carrots:  Our first fall carrots! This is just the beginning for these sweet treats. We needed to pull some out of the ground to give others more space to grow, so these are a little on the small side, but they sure are tasty! Carrots are great for snacks and in salads, of course, or let them eat Carrot Cake. You can substitute a high quality goat cheese for cream cheese in the frosting. A super healthy side dish is Gingered Carrot & Kale Ribbons. Your Lacinato kale would work well in this beautiful dish.

Lettuce 'Sierra':  These beautiful heads of lettuce are great for chopping up in a salad.  My favorite use for them is to take the leaves and use them as wraps for a stir fry with the Napa cabbage, peppers, and eggs. Here are 15 Healthy Lettuce Wraps that will change your view of lettuce forever. 
 
Beets 'Red Ace' and 'Chioggia':  These are also a little on the small side for the same reason mentioned above.  'Red Ace' is your typical deep red beet and 'Chioggia' has a lighter exterior with white and red rings in the middle.  Both are similar and flavor.  My favorite way to prepare them is by cutting them into pieces and roasting them in the oven with some olive oil, salt, pepper, and rosemary. Try a medley of carrots, beets, and turnips if you have any from last week. The hot/sweet combination is terrific. Cook in a preheated 400 degree oven for about 20 minutes or until tender.

Kale 'Lacinato':  This type of kale is also called 'Dinosaur' because of its resemblance to the skin of a reptile. See Carrots above or Lauren's recipe for Breakfast Hash below for excellent kale recipes. Lacinato kale is also terrific roasted into Kale Chips. Kale chips are delicious and shine nutritionally, packing 2 milligrams of iron, 447 milligrams of potassium and 769 micromilligrams of vitamin A in each serving. The iron content helps keep your blood -- and thus your body -- oxygenated with 25 percent of an average man's 8-milligram daily intake and 11 percent of an average woman's 18-milligram daily intake. Lol, when I type lacinato my spellchecker changes it to laminate. NO!! 

Greens Mix:  This mix consists of arugula, tatsoi, mizuna, and 'Ruby Streaks' red mustard. They are terrific when combined because the flavors are both sweet and bitter - a great combination. Add sweet peppers to a greens mix stir-fry then fold in roasted carrots and beets. We often add white beans for a protein-rich, high fiber vegetarian meal. Salt and pepper to taste, or add your favorite curry spices. Greens Mix also makes a flavorful salad. Add fruit - apples, blue berries, strawberries, apricots, pears or anything sweet - or throw them into Lauren's Breakfast Hash recipe below. 

Broccoli:  Not much to say here except enjoy it while it lasts!  We won't be having a ton of broccoli through the fall. Broccoli can be blanched and frozen to be appreciated in the cold winter months when greens are rare. Here are instructions for Freezing Broccoli. Some of us place the blanched broccoli on a cookie dish lined with parchment paper to freeze in a single layer before bagging it. This is only necessary if you want it not to clump together. Otherwise, this step by step instruction is a good one. Cook broccoli gently using a steamer dish, or adding it to about 1/2" of boiling water. Coat with butter and minced garlic, salt and pepper to taste. 

Napa Cabbage 'Minuet':  Also known as Chinese cabbage.  This variety is a little more tender than regular (or, European) cabbage and is excellent addition to any stir-fry. Cabbage is sweet, so some members add it to greens to entice kids and husbands to eat them. You can also Roast Cabbage

Parsley 'Giant of Italy':  It's not just a garnish!  Try some chopped up raw in a salad or on your favorite egg dish.  This is a flat-leafed variety (as opposed to the curly stuff) and is extremely healthy.  It's high in many important nutrients, including iron and vitamins A,C, and K. I love it chopped and added to rice for a fresh, green flavor. Also, try this Dirty Rice Dish and add more of everything.
Sweet Peppers 'Bull Nose' 'Super Shepherd' and 'Corona':  The peppers are finally beginning to slow down, but they're still super tasty! Some members are getting on board with Freezing Peppers for winter. They are so delicious in eggs, stir-frys, soups, or as a base for rice. For a super rice dish, use a large pot to sauté in 2 tablespoons of olive oil a small chopped onion, chopped green pepper, a tiny bit of hot pepper if you want the heat, chopped celery and cook until tender. Stir in 1/2 cup rice and 1 cup water, salt and pepper to taste. Bring to a boil then simmer for 18-20 minutes until rice is tender. Stir in chopped parsley while the rice is still steaming, but after it has cooked. 

Hot Peppers 'Anaheim Chili' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  Listed in order of heat. I have nothing more to say about hot peppers, lol. 

Protein Share members will enjoy Leg of Lamb. This will require some trimming, or a long slow roast. Here are two recipes to try: Roast Leg of Lamb with Potatoes and Onions and Leg of Lamb with Garlic and Rosemary


 

Lauren Boswell Watkins shares two recipes that I cannot wait to try!

Breakfast Hash 

Recipe adapted from http://iowagirleats.com/

What it took for 2:

  • 3 slices bacon, chopped
  • 3 Tablespoons high heat oil (grapeseed, sunflower, avocado,etc)
  • 1 large russet potato, peeled then chopped into 1/2" cubes
  • 2 turnips
  • 1/2 small onion, chopped
  • salt and pepper
  • 4 cups collard greens (or kale or turnip greens)
  • 4 cloves garlic, peeled then chopped
  • 6-8 large basil leaves, chopped
  • 4 eggs

Directions

  1. Add bacon to a large skillet over medium heat and cook until crisp. Remove to a paper towel-lined plate to drain, and remove bacon fat from skillet. Add oil to skillet and heat (alternatively you could leave bacon fat in pan and add enough oil to equal 3 Tablespoons fat.)
  2. Add potato, turnips, and onion to the hot oil then season with salt and pepper and arrange in one layer. Saute undisturbed until golden brown on one side, 3-4 minutes.
  3. Add collards, and season with more salt and pepper then continue to saute until potatoes are golden brown and tender, and collards are wilted 8-10 minutes, stirring every so often. Add garlic and basil then saute while stirring constantly for 1 minute. Add cooked bacon to skillet then remove from heat.
  4. Meanwhile, heat a large, nonstick skillet over medium heat then crack in 4 eggs. Season tops with salt and pepper then cook until bottoms are set. Place a lid on top then cook until egg whites are set but yolk is still runny, 3-4 minutes. Slide eggs over hash then serve.

Asian Steak Salad with Bok Choy:

recipe from www.bevcooks.com

What it took for 2:

* 1 Tbs. oil
* 1/2 pound flank steak
* 1 bunch bok choy, ends trimmed and sliced in half lengthwise
* 2 Tbs. peanut oil, divided
* 1-inch piece fresh ginger root, minced
* 3 cloves garlic, minced
* 2 tsp sugar
* 2 tsp sesame oil
* 2 Tbs. soy sauce
* 1 Tbs. lemon juice
* coarse salt and freshly ground pepper
* black sesame seeds, for garnish (or regular)
* 1 scallion, thinly sliced for garnish
* 1 red chile pepper, sliced thinly for garnish (optional)

Heat the olive oil in a small cast iron skillet on medium high. Salt and pepper the steak on both sides and sear until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side. Remove from heat, tent and let rest for 10 minutes while you prepare the rest of the meal.

Back in the skillet, add 1 Tbs. peanut oil, along with the bok choy; sauté until wilted, about 2 minutes. Remove from pan and set aside.

Back in the skillet, add the other tsp of peanut oil. Add the ginger and garlic and sauté about 30 seconds. You may need to turn down the heat on your skillet

Then add the sugar, sesame oil, soy sauce and lemon juice to the skillet. Let it sizzle and bubble and simmer for about a minute. 

Thinly slice the steak and arrange it on two plates with the divided bok choy. Drizzle the dressing over the plates, and garnish with sesame seeds, scallions and sliced pepper!

I served mine with quinoa, and my husband ate his with rice - either are delish!

Lauren Boswell Watkins


 

Enjoy! 

Your devoted farmers at:
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 10/1/2015 8:55am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,


Everyone receives CSA shares today, including weekly, bi-weekly and monthly members. 

Thank you all for your patience as we raced to the finish line to complete our new farm house in time for the wedding of Elizabeth and Erik, which was a great party!

We received our certificate of occupancy on Tuesday of last week, and with a great amount of planning and help from friends and family we merged with 14 subcontractors, who vowed to complete their work in time for the wedding, to clean up after (actually during) construction, move-in, and prepare for the wedding. In addition to all the normal requirements, this wedding required 13 beds in two houses for 20 overnight guests. Others graciously stayed in hotels or camped. Our first guests arrived Wednesday eve so there was food to prepare and much wedding activity Wednesday, Thursday, Friday and of course the big day on Saturday and an easy brunch sponsored by others on Sunday. Everyone had a great time, plenty to do and plenty to eat. Thank heaven for friends and family! Many thanks to our farm staff, too, for keeping everything going, as they always do, despite the distractions. We all look forward to a more peaceful farm from here on.

Congratulations and best wishes to Elizabeth and Erik.

Great Wedding

This totally cool New Orleans-style band we found at VCU greeted everyone and kept them moving through the rain pre- and post- ceremony and then cranked it up for the cocktail hour. Everyone was partying before, during and after a family style dinner of, what else, farm fresh food.

Gracie, our adopted dog, was exhausted by the end of the building project and wedding. So much to manage!
New House

Speaking of weather, the Richmond Farm Tour is this weekend and I encourage you to NOT visit our farm. We're swimming, the roads are treacherous, and we will not be having hay rides or outdoor games or much of a tour this year. You are welcome to visit anytime, and should come when we are not expecting 8" of rain and high winds! Farms, fall and sunny weather work well, so come another weekend. I'm actually worried about our dear crops, which can drown in this much rain. We are praying for a drier weather, which seems so strange to a farmer.

Your CSA Box this week includes loads of healthy greens. Roots and brassicas are coming in, too. Here is the line up:

Tatsoi - a lovely green that can be used in salads, quiche, stir-fry or any dish that uses spinach or lettuce. We love the mild, sweet flavor. Combine Tatsoi with Turnips in this lovely Tatsoi with Turnips Stir-fry. All greens benefit from storage in a plastic bag in your refrigerator. To manage water, place a clean paper towel in the bag, too. Seal the bag to retain freshness and eat them soon! 

Green Tomatoes - These are the last of the season. You can let them ripen in your window and they will turn a bright red, or make salsa, chutney or Fried Green Tomatoes. For best flavor, store these tomatoes at room temperature and only refrigerate if you have cut into one. 

Bok Choy - Also called pac choi, this delicate green is great in stir-fry, smoothies or just as a delicious side dish. Try this easy Bok Choy with Ginger and Garlic

Kale - (Red Russian (the purple one) and Vates). Combine with apple, frozen banana (be sure to remove the peel before freezing), a bit of honey if you need it, a few cubes of ice and about 1/4 cup of water for a breakfast kale smoothie. Pears work well. Add oats and yogurt to ramp up the protein content and add creaminess. These Five Kale Smoothie Recipes will turn you into a smoothie lover. Store kale in the refrigerator, preferably in a plastic Ziplock or similar bag. Kale is also one of the few greens that is thick enough to roast in the oven. See Sweet Peppers below. 

Collards - My all time favorite. I chop them into quiche, cook them with onion and potato in a smudge of water, and use them in smoothies. Collards are sweet, delicious and more nutritious than just about any other green. Here is a recipe for Ham and Collard Quiche. I add loads more collards and fewer eggs. 

Turnips (with greens) - The greens are not pretty, kind of bitter, but are loaded with vitamin K (566% of your daily requirement) and have 4 times more calcium than other greens. Add turnips to soups, stir-fry, quiche or other things you might use spinach in. Combine with Tatsoi in the recipe above. To retain the most nutrition, we recommend steaming turnips, then coating with a dressing of 3 tblsp olive oil, the juice of 1 lemon, minced garlic, salt, pepper to taste. Shake to combine dressing. To steam turnips, place about 2" of water in the bottom of a pan. While waiting for it to boil, chop turnips then cook them in or above the water (on a steamer tray) for about 5 minutes. Coat with dressing and enjoy. 

Head Lettuce - (a green variety called Sierra) Grab an avocado, berries, apples, pears, nuts, and your favorite dressing and make a salad. Lettuce should be cleaned again, dried (on counter or in a salad spinner), and stored in a Ziplock or similar bag sealed with a paper towel in it. Then, it's ready to go for snacks or salads. Eat lettuce fairly quickly for best nutrition. For the ultimate indulgence, try this Wedge Salad from Bon Appetite. 

Hot Peppers - Get ready for holiday gifts by making Hot Pepper Chili Oil. It makes a great gift!

Sweet Peppers - For an easy snack, grab or make your favorite hummus, cut sweet peppers into slices, and dip away. I prefer to make my hummus because its a cinch to make and I like more lemon and less garlic. Here's a quick 10 minute Hummus Recipe that you can modify to make it your own. You can also add peppers to your stir-fry greens for color and additional nutrition and roast them as you would any other vegetable, cut into slices or chunks, coated with olive oil, salt and pepper, roasted for about 20 minutes in a preheated 400 degree oven. Roast sweet peppers with turnips for a colorful and delicious combinations. Add roasted kale, too, for a bright combination.

Snap Beans - (Provider) Boil beans with new potatoes for a delicious side dish. They both cook quickly, so be careful not to over cook them. You can also add beans to a medley of roasted vegetables (sweet peppers, turnips, kale and beans would be delicious!), or to any stir-fry. Pull off the ends and any strings along the side. This may be the last you see of beans until next summer.

Protein Shares - This week include our favorite: Pork Bratwurst, Lamb Burger and Beef Hamburger. You might save your bratwurst till we have cabbage, but most members cannot because it is so delicious! I like to sear bratwurst in a pan on top of stove or grill it. Either way, be sure to punch holes in it with a fork and coat it with olive oil so it doesn't stick. Cook well done (it's pork), but don't dry it out. Here is an easy way to cook Beer-Simmered Bratwurst. Lamb (actually mutton) burger is most delicious with feta cheese and greek spices. I also cook it without a lot of spice and put mustard on the side. Try Lamb Burgers with Feta Tzatziki Spread. Wow!! By now you should know what to do with hamburger, but since peppers are in season, this is a good time to prepare and freeze Beef and Rice Stuffed Sweet Peppers

I hope you are enjoying our fall harvest and finding ways to eat more vegetables. If you have a busy schedule, remember that you can simply and rustically stir-fry most of the greens together and all at once (except lettuce), and roast your peppers and roots. Store all of this cooked food in your refrigerator and you will have easy vegetables to compliment your meals all week long.

Hoping for drier weather and cooler fall weather, 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Marissa Kubinyak, animal manager
and all of the terrific people who make it all work at

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 9/26/2015 8:00am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly CSA Members,

Forgive me for not sending this information sooner. My excuse is that we were finishing construction on our new farm house, moving into it during construction, and preparing for my daughter's wedding at the farm TODAY! What a crazy time. There were nine - 14 subcontractors at my house every day this week, in addition to all the activity you might imagine that needs to happen before a wedding. 

While I have a few minutes, though, I can at least send the portion of the newsletter that Richard Hendley writes each week so you will know what is in your box! We'll be back to normal next week and we thank you for your understanding and patience this week. Here is Richard's description of your box:

Greens Mix:  A bag of mixed greens including tatsoi, mustard greens, and mizuna.  Tatsoi is a dark Asian green similar in color to spinach.  It has a mild, almost creamy taste.  The mustard green is called 'Ruby Streaks' and is purplish red in color.  Mizuna is a Japanese mustard with excellent flavor.  This mix is great raw as a salad or sauteed!  I think it's great with a peanut, soy sauce, and honey dressing.  All of these will make appearances throughout the fall and winter.

Pac Choi 'Joi Choi':  This is a cabbage-related vegetable native to Asia.  Enjoy it cut into long strips and sauteed and served over rice.  The stalks can also be eaten like celery!

Lettuce Mix:  A wide range of varieties of all colors and textures.  We're so excited to have lettuce again in the garden (a full bed of it is such a beautiful site!), and we hope you are too.

Kale: 'Siberian' and 'Red Russian':  Both of these varieties are tender and can be eaten raw in a salad or cooked down like turnip greens or collards.

Sweet Peppers: 'Corona' 'Bull Nose' and 'Super Shepherd':  They're still coming in!  Enjoy them raw in a salad with the mixed greens or sauteed with some pac choi.

Hot Peppers: 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  These are still coming in like crazy too!  Let us know if you would like to purchase some extra for hot sauce or pickling as we have plenty.  Sick of all the hot peppers?  Give them to a friend or coworker who likes spicy food!

Eggplant: 'Purple Beauty' 'Rosa Bianca' 'Golden Surprise':  Roast 'em, sautee 'em, grill 'em, or fry them up!  These things are still coming in, but might not be for long, so enjoy them while they last.

Snap Beans: 'Provider':  These are very sweet and tender and are great raw or sauteed with a little garlic and olive oil.

Okra: 'Cowhorn' ' Evertender' 'Burgundy':  The okra is starting to slow down with the cooler weather, but the pods are as tender as ever!  Michael, one of our full time employees, roasted some in the oven the other day with a honey and apple cider vinegar glaze and it was absolutely delicious!

Enjoy! And, wish us well on this rainy day, which is supposed to bring good luck to the bride and groom, I believe.

 

Stuart and Patti Rosenberg
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 9/17/2015 9:11am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly and Bi-Weekly CSA Members,

This week's box is a good one as cooler weather brings more greens and leeks!!
 
Leeks 'King Richard': sweet onion-like flavor.  Leeks are milder than onion so use them in quantity wherever you might use onion. They add a fresh flavor in soups, stir fries, or just about anything else. Leeks are our gardener, Richard's, favorite vegetable. Try Leeks in Vinaigrette or use your farm fresh eggs in the classic Mushroom, Leek and Fontina Frittata or the luscious Creamy Pappardelle with Leaks and Bacon. Store leeks in your refrigerator wrapped tightly in plastic or wet paper towels for longer shelf life. 

Kale 'Dwarf Siberian' or 'Red Russian':  These tasty fall greens are just starting to come in!  We're so excited to be eating kale again. This is the first picking we've had, and the leaves are pretty tender. Great cooked or raw in a salad. Add kale to the leek frittata above, or take a look at the easy and innovate uses of kale in 10 Delicious Ways to Eat More Kale. Seriously, these 10 suggestions are the easiest and most diverse I have ever found. Kale is best stored in your crisper drawer in a tight plastic wrap or bag. 

Collard Greens:  Another first picking of a tasty fall green. Talk about super foods! Collard greens beat almost everything else for removing bile acids, lowering cholesterol and preventing cancer. These will be on the menu for some time, as they are extremely cold tolerant (in fact, frosts make many leafy greens sweeter). Read more about the health benefits of collard greens, then just sauté them with onion and a touch of garlic (in 2 tablespoons of hot olive oil, sauté onion till tender and beginning to brown, then add 1 tsp minced garlic and stir till aromatic, then add kale and cook until tender. Dress with a pat of butter to add a rich flavor). Or, try Pasta with Collard Greens and add caned white beans for even more protein and fiber richness.

Watermelon 'Crimson Sweet' 'Ali Baba' or 'Blacktail Mountain': The last of our melons for the year for sure.  We hope you've been enjoying them. I will certainly have my last watermelon salad with lettuces, sweet peppers, watermelon, olives and feta cheese and a lemon vinaigrette. So very yummy!!

Eggplant 'Black Beauty' 'Rosa Bianca' ' Golden Surprise':  The same varieties we've seen all summer. Keep it simple by roasting in a 400 degree preheated the oven with a little olive oil, salt and pepper. For a delicious meal, try Eggplant Lasagna with Herbed Ricotta and Asiago

Sweet Pepper 'Super Shepherd,' 'Corona,' 'Bull Nose': Red and orange varieties with extremely sweet flavor. This is the week to freeze peppers and certainly to roast them to your heart's content. They are so delicious just halved and cooked, or stuffed with anything. For breakfast, lunch or dinner, try Baked Eggs in Stuffed Peppers. Beef Stir-fry with Peppers and Pea Shoots is a favorite of mine. Substitute kale or collards for the pea shoots for a very delicious and satisfying meal. Roasted Red Peppers are an easy favorite, then you can make Homemade Focaccia + Roasted Red Pepper Sandwich. You'll be begging for more peppers once you try this. If you don't have time to make focaccia bread, buy it at the grocery store or your favorite bakery. 

Hot Pepper 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  listed in order of heat from mild to hot.  'Anaheim' is a relatively large red chili pepper, 'Hungarian Wax' is a neon yellow banana pepper look-alike (but with more heat), 'Jalepeno' is small and green to red in color, and 'Carolina Cayenne' is a wrinkly red pepper.  Don't like hot peppers?  Spread some cheer and share them with someone who does! Combine with sweet peppers and get ready for the holidays with Homemade Harissa (spicy red pepper sauce). 

Snap Beans OR Okra:  'Provider' is the snap bean variety and is a very tender sweet green bean.  'Cowhorn,' 'Evertender,' and 'Burgundy' are the okra varieties.  These crops have slowed down a fair amount with some of the fall-like weather we've been having, so we don't have enough of each crop for every customer. These summer goodies are on the way out. Since I don't know who will have which one, I would recommend roasting either of them with your red peppers and squash. Simply clean, remove ends, stir them in olive oil, salt and pepper, and cook in a preheated 400 degree oven until tender, about 20 minutes. 

Summer Squash OR Tomatoes:  'Yellow Crookneck' and 'Benning's Green Tint' are the summer squash varieties.  'Marglobe' and 'Eva Purple Ball' are the tomato varieties. We have so many green tomatoes on the vines that it was sad to see cooler weather stop them in their tracks (once temperatures fall below 60 degrees at night, tomatoes shut down). Tomatoes are probably finished for this season as is summer squash. Savor the last taste until next summer. 
 
Protein Share members will enjoy hamburger, stew beef and soup bones this week as we move into cooler weather. Pork and lamb are in your future, so stay tuned! Soup bones are a cinch to prepare and add so much nutrition and flavor to soups. Add stew beef to your soup bones in Beef and Barley Soup. You can also add kale and collards near the end and that is the bomb! Hamburger loves Sweet Pepper in Asian Ground Beef, Pepper and Onion Sauté.
 
We are happy for our apprentice Amy Scanes-Wolfe who will take her gardening skills with her as she returns to the city next month. Amy has been such a blessing and is bound for success with her intelligent and tireless work ethic. You may see her in a new Whole Foods store soon! Amy will continue to work at the farm part-time and endeavors to build a business around helping others grow backyard gardens. She offered this nice note for you, the people she has grown for all year:
 
Exactly this day last year, I arrived at Waverly Farms. I was a bit shell-shocked, plunging from a crisp Massachusetts fall into a hot Virginia summer and immediately jumping into a weekend Richmond Farm Tour event at Waverly Farms. Now, one year later, I am sitting with a sprained ankle on the couch (a jogging accident) wondering how my computer calendar can possibly be right. But there it is. It has been a year, and I want to take a moment to reflect on my time at Waverly Farms.
 
It is not often in life that someone hands you the reigns and says, “Go ahead, just try it.” No strings attached; no risk. Some of the things we tried this year were ridiculous—trying to cover an entire field with one giant sheet of row cover; trying to engineer a device to roll up drip tape (affectionately dubbed the “wobble reel”). One late April morning, we set out to harvest and wash one hundred bags of lettuce mix, and had a sudden oh-no-what-have-we-gotten-ourselves-into moment. But in the end, we got to watch a lot of people enjoy a lot of really beautiful vegetables. And that alone was enough.
 
I want to thank Patti and Stuart for this opportunity. They have been so generous in letting us try our hand at farming, so supportive, and so willing to laugh and forgive the inevitable mistakes that happened along the way. I want to thank Richard, who is the backbone of the garden, and has taught me so much about gardening and life. I want to thank Marissa, who never fails to be upbeat and add a laugh to any situation. And to Michael, Jake, Junior, and all the others who have colored the past year with their own unique contributions.
 
This fall, I will be gradually drifting away from Waverly Farms and into Richmond, where I will be trying my hand at designing and maintaining edible backyard gardens. But I will never forget this chapter of my life, and I hope that you continue to enjoy the fruits (and vegetables) of Waverly Farms.
 
Cheers!
 
Amy
Amy (gardener at Waverly Farms)
 
Enjoy!

Stuart and Patti Rosenberg, owners
Richard Hendley, garden manager
Marissa Kubinyak, animal manager
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Mail to: Waverly Farms, LC 2345 Lewiston Plank Rd., Burkeville, VA 23922