News and Blog

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

Waverly Farms, LC

Dear CSA Members, 

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

Job Openings

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

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

Thank you for Returning Bags

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

A Summer Dinner

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

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

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

Your CSA Share - Weekly and Bi-Weekly Members

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

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

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

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

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

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

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

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

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

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

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

Thank you again for your help and support! Enjoy!

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

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

Posted 7/16/2015 8:24am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

This week's box is for Weekly CSA members only. But, don't worry, we'll have plenty of tomatoes for everyone next week, too!

This photo is from 2010, but makes the point even today: it's tomato season and a great time to freeze or can any tomatoes you can't eat. Enjoy fresh tomatoes now in salsa, salads, sandwiches or just as a side dish to any meal - breakfast (it is a fruit after all), lunch or dinner, since the firm texture of the tomato will be lost in storage.

Freezing tomatoes is easiest. You simply blanch the tomatoes in hot, almost boiling water until the skins crack, cool them in a bowl with water and ice, slip off the peels, cut them into Ziplock or other freezer-appropriate container and freeze. Here are step-by-step instructions How to Freeze Tomatoes from HGTV Gardens. Frozen tomatoes will last in your freezer 12-18 months.

Canning takes a little longer and requires more equipment, but once you get the hang of it, the advantage is that you don't have to take up freezer space with your stored food. Beautiful jars store in a pantry or cabinet that is relatively cool and dark (we store them just about everywhere) for up to 2 years. Ball Canning Company is the best resource for canning equipment, supplies and recipes. Here is a Youtube video by Ball on How to Can Tomatoes. Once you get the hang of it, you can make tomato sauce, tomato juice, salsa, spaghetti sauce and a host of other things. First timers should just get those tomatoes into jars and use them in stews, meat sauces and salsa's this winter. For canning equipment and supplies, visit your local hardware store, Walmart, Target or Southern States Cooperative or other agricultural supply store. Online, go to Target for the Ball Canning kit with Utensils. Be sure to order jars, too. Widemouth quart jars are our favorite for tomatoes. Williams-Sonoma also offers a higher-end version Multi-use Waterbath Canner. Be sure to order the utensil kit, too, and jars.

So there you have it. Once you start canning and freezing, you can freeze corn, turn cucumbers into pickles and relish, and make the best salsa's and jams ever! This is a great skill to share with children, too. For great canning recipes, try Ball Canning Recipes, or Canning, Pickling and Preserving. A new favorite book for making everything fresh is DIY from Cook's Illustrated which can be ordered from Amazon.com.

Your CSA Box - Weekly Members!

Corn - Silver Queen is a family favorite. It is sweet and tender and goes with anything. On or off the cob, this gem needs almost no cooking. In fact, we made a salad with cucumber, tomato, avocado and raw corn cut from the cob. Salt, pepper, olive oil and red or white vinegar or lime makes this a perfect summer salad. 

Tomatoes - We are loading you down this week in case you want to can, freeze or share with others. Some are prettier, some taste better than others, but they are all good. The heirloom Cherokee Purple is sometimes marketed as "the ugly tomato" because it is brown in color, has woody skin in some areas, grows in funky shapes and is generally unattractive. But, boy is it good! Interestingly, the hybrid varieties, such as the medium sized red Mariglobe, lasts longer on the vine, look prettier and are the best for canning. The smaller varieties are not good for canning because they go mushy if you blanch them too long. So slice the smaller ones for your salads and sandwiches, and can/freeze the larger tomatoes.

Swiss Chard - If you have a Protein Share, be sure to cook Swiss Chard with bacon and put it over grits or past. Try this Swiss Chard with Bacon recipe. Yummmmmy!

Carrots - these will be the last carrots till fall, but the good news is that carrots can store for months in your fridge and the Vitamin A will actually increase the longer they are stored. The trick is to keep them from losing moisture. See How to Store Carrots. If you want carrots to go out with a bang, you have to make cake. Try Carrot Cake III. It is truly delicious. 

Cucumbers - slice or serve with your favorite dip. These fresh cucumbers are delicious. As summer advances, the skin can become tough, so take some or all of it off, if you don't like it. If you want to make pickles but not get all the way into canning them, see this Youtube for Alton's Refrigerator Pickles

Potatoes - Red Pontiac's again. Terrific for roasting or boiling or mashing. Clean them, cut of any ugly parts, slice or cook skin on. Here are other recipes for Red Pontiac potatoes. Note that new potatoes do not make good mashed potatoes. Wait for them to age and toughen before mashing them. Meanwhile, cook them gently.

Green Beans - Of all the stored vegetables, I have to say that having green beans in winter is our favorite. Beans can be blanched and frozen or canned. Try this simple method for Putting Up Green Beans. You can even dry beans, as Mother Earth News instructs. Here are 11 Fresh Green Bean Recipes from Real Simple. 

Sweet Peppers - Another great choice for canning. In the short term, try Stuffed Green Peppers. You may also sauté them with onion as a base for your greens and bacon. Green Pepper and Tomato Salad is easy.  

Hot Peppers - Be careful with these. Use with caution as some are much hotter than others. I had a frightening event as I bit into one recently. Roasting them on the grill sounded like a good idea, but do not do this unless you can handle the heat. Grilling somehow concentrates the hot flavor and raises it to (in my humble opinion) a dangerous level. Try Spicy and Sweet Hot Pepper Recipes. These babies should not be used without instructions!

Sometimes Simple is Best

Member Tracy Welsch shared another easy, terrific recipe that would make a great lunch or dinner. Tracy put spiralized cukes with purple tomatoes, a bit of tuna, Extra Virgin Olive Oil salt & pepper together to make this easy dish. Tracy's new toy is a Spiralizer. So good and pretty!

Enjoy!

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC
www.waverlyfarmsvirginia.com

214-914-0323 (Patti's cell)

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. 
 
Enjoy!
 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
patti_rosenberg@hotmail.com

Posted 7/1/2015 10:03pm by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Member, 

Yikes! I forgot to turn off the weekly Pick-up Reminder letter. Please disregard this week's reminder since we do not deliver CSA shares during the week of the July 4th holiday. Your next box will be July 9-11.

If you are in town and looking for our vegetables this week, please visit these locations:

Among other things, Amy promises to have cucumbers, tomatoes, Swiss chard, green peppers, hot peppers and other bounty from this week's garden. 

Have a happy and safe July 4th!  

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 6/25/2015 12:43pm by Patti Rosenberg.

Waverly Farms, LC
Fresh, Local, Sustainable


Dear CSA Members, 

This week's box is for Weekly CSA Members and Monthly Protein Share Members.  After this week, the next box will be July 9th-11th, since we don't deliver during the week of July 4th. 

Lucky for you, this will be a short newsletter. Like most if not all of you, I was running around... I cannot say it because I can't bear the thought of such a horrific fate for my chickens.  Suffice it to say that our dear Marissa has been on vacation all week and we've become quite dependent upon her! 

This week has brought us quite a bounty of produce at Waverly Farms! With all the hot weather and decent rainfall we've been getting, many of our summer crops are really starting to come into their own. This week's harvest reflects that with a broad range of vegetables, some of which will probably not be seen again until the weather cools down a bit in the fall.  
 
Since we will not be delivering next week because of the holiday, it might be a good idea to prepare and store some of the produce so it will last longer.  A new CSA member reminded us that we had not included much about storage, so we've included the proper storage methods for each vegetable below. A few general tips on storage:
 
1. Yikes! I can't deal with this right now!  If you get in a bind and just can't deal with all of these veggies, leave them in the large plastic bag that contains them all and place them on a shelf in your refrigerator loosely packed with the open end tucked under the weight of the body. This will get you through a few days.
 
2. My Veggies have wilted. Summer heat causes some greens to dehydrate that's why grocery stores have misters on their veggies all day. If your greens dehydrate and become limp, place them in tap water for 10 minutes and they will usually perk up, then store them as recommended below. If they've been left too hot too long, they may not bounce back, but this works 90% of the time.
 
3. Should I prep them now or during the week? Taking time to prep saves you loads of time during the week and guarantees that you'll eat more veggies. 
 
CSA Harvest Shares - Weekly Members

Summer is in full swing with...

  • Snap Beans
  • Cabbage
  • Carrots
  • Cucumbers
  • Summer Squash
  • Beets
  • Head Lettuce
  • Swiss Chard
  • Scallions
  • Green Peppers

Snap Beans-  These tasty treats are great raw (we've been snacking on 'em in the field as we pick 'em!), steamed, or sauteed.  Try them sauteed over pasta with a cream sauce!  My favorite recipe, if you have any good bacon, is Skillet Green Beans. Here, also, are 31 Green Bean Recipes for you to click through, including Green Bean and Grape Pasta.

Storing Snap Beans: Keep them in the plastic bag unwashed in the refrigerator for up to 1 week. Or, to freeze them, wash them thoroughly and remove the tips. Prepare a bowl with ice and water to stop the beans from cooking too much, then put the beans in a pot of rapidly boiling water for 2-3 minutes or until they are bright green. Remove them from the boiling water and transfer them immediately to the ice bath. Remove excess moisture and put them into an airtight container or freezer bags. Beans will last in the freezer for up to 1 year. 

Cabbage and Carrots:  Combined with our carrots, cabbage makes a terrific July 4th slaw, such as this recipe for Cabbage, Carrot and Cranberry Salad. Try this Carrot and Cabbage Detox Salad. You can substitute the dressing if you don't have tahini, and throw in your cucumber, too!

Storing Cabbage: Cabbage needs to be cold and can store in the refrigerator for quite some time - up to and exceeding a month, especially if you wrap it tightly in plastic wrap, which retains the Vitamin C levels. Concerns about plastic residue on food stored in the refrigerator inspire some to use alternatives, such as air-tight Tupperware-type or Pyrex-type containers closely matched in size to the cabbage.  

Storing Carrots: Carrots go limp when they lose moisture and those pretty green leaves pull moisture out of the root. Remove the leaves, wrap carrots tightly in plastic or Ziplock-type or reusable vegetable storage bags, and put them deep into the coldest part of your refrigerator. If using Ziplock or reusable storage bag, place a small wet paper towel in the container to act as a humidor, but make sure the carrots don't get too wet.  

Cucumbers:  You got a taste last week, but now they're really coming in! Try Cucumber Soup with Yogurt and Dill (chilled). You can make Better Than Store Bought Pickles in under an hour, or try this very healthy Cucumber with Black Beans and Feta Salad or any of the other Healthy Cucumber Recipes from Eating Well magazine. 

Storing Cucumbers: Oops! We've been doing it wrong all these years. According to a study at University of California at Davis, cucumbers do poorly at temperatures below 50 degrees. They are vulnerable to "chilling injuries", including water soaked areas, pitting, and accelerated decay. Store cucumbers on your counter, but not near bananas, tomatoes or melons because they are also highly sensitive to ethylene. No wonder people pickle them!

Summer Squash -  Yellow and Zucchini squash are great sauteed with onions and garlic. After the onions and squash brown a bit in the pan (with 2 tblsp olive oil), I add greens and 1/4 cup water, then cook until the greens are tender. This is yummy. But, I'll confess that Spiced Zucchini Bread Muffins are way better and the perfect addition to your summer picnic.
 
Storing Summer Squash: Many of us leave our squash at room temperature, but this is wrong because it loses up to 30% of its flavor and vitamins as it respires (breathes). Best to put it in a plastic bag, wrap the bag tightly around the squash to remove as much air as possible, and store it in the crisper section of your refrigerator. Doing this preserves flavor and vitamins.
 
Beets - This is the last week we'll have them until fall time, so you'll need to develop a good relationship with beets this week!  Many are on the small side, but are just as tasty as the large ones! I love Eating Well magazine, and here are their Best Beet Recipes
 
Storing Beets: Separate the greens from the roots so roots will stay dry. Store roots in a plastic bag, wrapped tightly to remove as much air as possible, in your refrigerator. Beet roots will last 2-3 weeks. Beet greens need to be washed, trimmed to remove the tough part of the stems, and placed in a plastic bag with a paper towel and cooked (sauté) within 3 days. 
 
Head Lettuce:  Lettuce does not like heat, so this might be the last time we have lettuce until cooler weather. Enjoy it! When we first started CSA boxes, I would say, "Lettuce again?", by the third year, I learned that it is to be eaten in Spring because it does not grow in summer. Here is a picture of Grilled Lettuce from a fancy restaurant. It looks delicious!! I could easily see beets instead of figs with the feta and orange. A bleu cheese dressing might be too heavy, so try a lighter Buttermilk–Goat Cheese dressing: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoonswhite wine vinegar, and 1 tablespoon each olive oil and horseradish in a blender until smooth. Stir in 1 tablespoon each chopped dill and chives. 
 
Storing Lettuce: Dan the Produce Man offers a YouTube suggestion for Storing Lettuce for 3 Weeks. The key is to tear, not cut it, wash and dry it, store it in a plastic bag and then he uses a straw to suck out excess air. 
 
Swiss Chard -  This beautiful rainbow mix will be the "go-to" green for a while since it grows so well in warm weather when other greens can't survive.  Great sauteed in some olive oil with some garlic or onion.  This colorful green will wilt if left out too long, so re-hydrate if it's looking a little droopy.  Eat as soon as you can to prevent it from going bad, and see this article from Whole Foods about the significant benefits of Swiss Chard. 
 
Storing Swiss Chard: Wash, remove the tough colored stems, spin or pat dry and store in a plastic bag for up to 5 days, removing as much air from the bag as possible. 
 
Scallions - These lovely members of the onion family are fabulous on the grill. Simply cut them lengthwise in half, coat with olive oil, salt and pepper to taste and grill until they are soft and tender.  Or, just use them in your sautéed vegetables and salads.  This is the last of them until fall-time. They'll last for a week or so in the fridge, especially if kept in a bag
 
Storing Scallions: Three options: 1) place them in a jar and cover with 2" of water, place on your window sill and they will not only stay fresh, but continue to grow. Replace water every 2-3 days. 2) same as #1, but place a plastic bag over the top and keep them in your refrigerator. 3) wrap them in a damp paper towel and place in a plastic bag wrapped tightly around the onions. Remoisten the towel if it dries out. Replace the towel if it becomes too wet. 
 
Green Peppers - A mix of varieties, some bell-shaped, some more conical. This is the first harvest of green peppers, so they are green (immature). We've picked them green to encourage more growth on the plants. All peppers change color as they ripen. Once the plants are a little bigger, we'll allow the fruits to mature to their red, yellow, orange, or purple colors. For meat lovers, try Southwestern Steak and Peppers. Everyone may enjoy Vegetarian Mexican-inspired Stuffed Peppers

Storing Peppers: The ideal temperature for peppers is 45 degrees, but they will last in your refrigerator for about a week in a plastic bag. For longer shelf life, you can freeze peppers and there is no need to blanch them first, unlike other vegetables. Simply cut, slice, dice or whatever, and put them into moisture- and vapor-proof containers and then into the freezer. To keep them from sticking together, lay them out on a cookie sheet in a single layer to freeze, then, once frozen, bag them and return them to the freezer. 

Protein Shares - Weekly and Monthly Protein Members

Protein Share members will enjoy Goats-R-Us Cheese, Top Sirloin Steak, and Hamburger.  Top sirloin is a fine cut so be sure to thaw it in your refrigerator for 5 days before cooking it. This helps tenderize these lean cuts. Some of us leave it on the counter the last day for further tenderization. It will hold up will to marinades and cook 25% faster than store bought beef (a phenomenon that I still cannot explain). Included in these 10 Easy Sirloin Steak Recipes are steak kabobs, which look absolutely delicious and use pepper and onions. 

There you have it. Recipes and storage. We hope this helps you enjoy the amazing food grown by our family of young farmers.

Happy Independence Day!

Your friends at Waverly Farms, LC

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

Posted 6/25/2015 7:15am by Patti Rosenberg.

Waverly Farms, LC


Dear Members,

a newsletter is forthcoming, but we wanted to be sure that everyone knew that Weekly CSA and Monthly Protein Shares will be delivered today. So, if you are a bi-weekly CSA member with a Monthly Protein share you should pick up your Protein Share ONLY today.  Thank you! More to follow... Patti

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

Posted 6/18/2015 9:55am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Richard's parents, Mona and Mike, were in town last weekend. To celebrate their visit our farm staff hosted an All Fennel Dinner. Fennel is all I've heard about since returning from Boston yesterday. Fennel flew off the table at the West End market last Saturday and the staff is all a buzz about their fennel recipes.

What is included in an All Fennel Dinner, you ask? I certainly did and their answer it made me laugh so I had to share it with you! Here you go: 

I'm not suggesting that you cook an All Fennel Dinner, but there you have it. Now you and I can say that we know someone who did. 

 


Your CSA Box - Weekly and Bi-weekly Members

In between fun times, Richard, Amy and their crew of trusted helpers put together another great box for you this week:

  • Cabbage
  • Carrots
  • Cucumber
  • Fennel Bulbs
  • Kale
  • Spring Onion
  • Swiss Chard
  • Yellow Squash
  • Zucchini

Cabbage - Cabbage is easy to cook or eat raw. This uber fresh cabbage should be tender and sweet. To cook it, just wash and remove the core by cutting the leaves around it. Heat water, add salt and throw in the cabbage to cook just until tender. For even more flavor, cut it into thin ribbons and sauté it in butter, as in this Sauteed Cabbage recipe. For a terrific slaw, combine cabbage, carrot and fennel in this Fennel and Cabbage Slaw

Carrots - Eat them raw, try the slaw recipe above, or in splurge and enjoy member Tracy Welch's favorite recipe Carrot and Fennel Soup

Cucumber - We have just a few this week, so we are sending you a taste of what's to come. You might just enjoy them sliced (you can the skin on or peel some or all of it off) and with a dressing of your choice, or just olive oil, white vinegar and lemon, salt and pepper to taste.

Fennel Bulbs - See recipes above and in Tracy Welch's story below.

Kale - If you have not already, roast the kale. You won't regret it! Try this recipe for Crispy Roasted Kale

Spring Onion - Chop and use for cooking, as in Swiss Chard below, or roast it in the oven or on the grill to make it sweet and delicious. To roast, simply coat with olive oil, sprinkle salt and pepper and put it on the grill, turning so that it doesn't burn. In the oven, same thing at 400 degrees and no need to turn it. Here is another recipe for Roasted Spring Onions from Country Living Magazine. 

Swiss Chard - This tender green would be great cooked with your spring onion. See Tracy Welch's recipe below it is FABULOUS! You can also simply chop the onion, sauté it in olive oil until tender, and then add clean Swiss Chard, stems removed or not, and 1/4 cup of water.  For a real treat, add bacon when you cook the onion. 

Yellow Squash - Try this yummy recipe for Summer Squash and Zucchini

Zucchini - This recipe is a must! Zucchini Oven Chips

Protein Share - This week for weekly and bi-weekly protein share members, we are including pork chops, pork sausage, and our favorite Goats-R-Us Pineapple and Walnut soft goat cheese. Our neighbor, Robin Dodson, makes this cheese which has been heralded as The Best Goat Cheese in Virginia, according to Virginia Wine magazine. Please note that she does not feed her goats organically, but she is a conscientious and very experienced goat farmer. She often uses our bucks on her does, so we are distantly responsible for the quality of her goat milk (that's a stretch!). In any case, we hope you enjoy it as much as we do. Your goat cheese is the perfect compliment to the pork included with your share this week.

Pork Chops, and Pork Sausage are also included this week. Pork chops can be tough if you cook them too fast, so brown then and then put them on a slow cook. You might try this "How To Bake Pork Chops So They are Tender" recipe. And here are 16 Flavorful Pork Chop Recipes from the good folks at Southern Living. 

 


Member Tracy Welsch Shares Her Story and Recipes

Who Knew that I would become a CSA (Waverly Farms) fanatic?   I did not grow up on a farm.  As a matter of fact I didn’t even like the idea getting my hands dirty much less growing my own food.  Who knew that my life would involve losing my first husband to cancer and my father to multiple sclerosis?  Who knew that these devastating events in my life would lead me down the path of healthy living, a love for veggie gardening, and an ultimate passion for participating in a CSA through Waverly Farms?  I certainly did not know!

Fast forward – My first encounter with Waverly Farms and CSAs was at a farmers’ market and overhearing one of their CSA clients picking up a beautiful box filled with gorgeous veggies and exclaiming how much weight he had lost on this CSA diet. My vanity took over with the “lost weight” opportunity and I inched forward to listen in.  Ultimately, I had my first introduction to CSAs, visited Waverly Farms, got totally sold, and I haven’t looked back since.  

My ongoing excitement has led me to forward photos, recipes and tips to Patti to express my appreciation and excitement and to share what works for me to get through the weekly boxes.  I’ve learned to anticipate the weekly boxes, not knowing until the delivery day what’s coming – it’s truly like Christmas every week for me!   Of course it can be challenging to figure out what to do with some of the box items!  There are things that I had never cooked much less eaten before, but I’ve learned to embrace seasonal eating for what it is and take this healthy challenge head on!

Before I share some pics from last week’s recipes, I want to give credit where credit is due. Patti and all of her staff are amazing. Richard is wonderful – he so graciously delivers my food weekly and endures my crazy dogs. I’ve been to the weekly farmers’ market (in the West End) and met sweet Amy.  I remember Patti’s sister Carol too and I know there are others.  Bottom-line is that these hard working Waverly Farms people are the nicest folks.  The work and effort that goes in to growing food naturally without chemicals takes more effort and can never be appreciated enough.

I want to see Waverly Farms succeed because of their passion of growing this “good” food – I tell all my friends about them, I love having dinner guests over because they get served these seasonal treats and get an introduction to CSA life . . . My inner “foodie” self has exploded and everyone knows it!!!  

This past week, we got all kinds of goodies:  beets, broccoli, carrots, collards, Kohlrabi, Fennel, lettuce, onion, Swiss chard and herbs. I write all of the box items on a dry erase board and plan my menu/recipes around them. Keeping a list in front of me helps me to stay focused on what needs to be eaten. I have never used fennel before but I made the most delicious Carrot Fennel Soup this weekend.       

  

I had some leftover parsley and another first for me was making Chimichurri Sauce. It is soooo good!

 

I have found an all-time favorite way to cook greens. I boil about 1-1/2 pounds smoked turkey legs in 2 quarts of water for about an hour. Then I add whatever greens and 1 Tablespoon of sugar and cook for 45 -60 minutes longer. I remove the meat off the bone - DELICIOUS. This week I threw the collard greens, beet greens and the kohlrabi leaves in the pot. What a HUGE SUCCESS!

 My Favorite Greens Recipe

I’ve already made one beautiful salad using the lettuce, carrots and green onions and have enough to make another salad for the workweek.  I plan to roast the broccoli and beets, sauté the Swiss chard, and try a new recipe for the kohlrabi - Kohlrabi Slaw!!

If I shared all the recipes I’ve tried, this would never end. I sometimes wonder if I’ve missed my calling as some sort of farm food writer. I encourage you all to share your recipes and tips with Patti so that she can share them with the rest of us – I’m always on the hunt for ideas. 

A hearty thank you and deep appreciation to Patti and Stuart – please continue to support them and their efforts.  It is soooooo worth it!!  

Your fellow Waverly Farms CSA friend, Tracy Welsch  
P.S. Waverly Farms meats and eggs are also amazing!  Actually everything I’ve gotten through the farm falls neatly into the “AMAZING” category!


Thanks, everyone for your continued support. I hope you enjoyed Tracy's note and have fun with your box this week.

Patti 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC

www.waverlyfarmsvirginia.com
214-914-0323

Posted 6/11/2015 10:59am by Patti Rosenberg.

Waverly Farms, LC

 

Dear CSA Members,

 

 Sheep

Sheep have finally arrived at Waverly Farms.  These lovely lambs are called "hair sheep" because they have hair instead of wool. Sheep are endlessly entertaining and truly "sheepish"! They huddle together, lower their heads and look up at us in the most vulnerable way.  Then, they take off as a herd and chase our dog, Lucky, who has never been chased by any of our animals. Sheep change their interests with no notice and great enthusiasm. Our sheep mentors, Marcus and Odette Thomas have raised both goats and sheep for their entire lives. We are fortunate to have Mark and Odette as longtime CSA members and good friends, too. We will not offer lamb, since lamb technically must be less than 1 year old to be called lamb. But if you are interested in mutton, let us know. We just harvested our first mutton, but it was not fed organically. If you don't mind, the Thomas' have mutton available for you now. If you prefer to wait for organically-fed mutton, it will be available next year. 

The American Livestock Breeds Conservancy, a true advocate for endangered species, makes a good case for the necessity of raising and eating heritage breed livestock. Pork is an example that has been in the news lately. The heritage breed American Guinea Hog that are raise at Waverly Farms used to be the hog of choice on family farms because they were a manageable size (up to 250 lbs.), foraged on pasture (and woods), and had excellent dispositions. But modern agriculture favors a much larger pig (700+lbs) and one that can be harvested in 6 months rather than the 16 months it takes American Guinea Hog to grow up. Too much of a big thing dilutes genetic diversity, allows proprietary ownership of genetics, and limits consumer choice for how animals are raised and fed. Raising heritage breeds allows us to keep genetic diversity alive and offer consumers pork that is humanely raised, free-ranged, and organically-fed. Let us know what you think by replying to this email.

In your CSA box this week are:

Beets - 'Red Ace' is a typical round red beat, while Ciogga is pinkish with white rings in the center. They are both excellent when roasted. Alone, or with other "roots" (carrots, onions, turnips, potatoes, etc.) beets are best when roasted in the oven. Wash, trim, but leave the skin on and cut beets into 1" cubes or round slices. Stir them in a bowl with enough olive oil to coat them, salt and pepper to taste, then roast them in a preheated oven at 400 degrees for about 20 minutes. 

Kale - 'Red Russian' or 'Siberian' or 'Lacinato' will be in your box. Kale is for smoothies, can be roasted, or sautéed on the stove. Here are recipes for a variety of ways to enjoy kale. Here is a month of kale recipes. http://paleoeatsandtreats.com/kale-recipes/

Lettuce - 'Jericho' (romain) or 'Pablo' (crisphead), or 'Magenta' are mixed, triple washed and super-fresh for you.  Use it on sandwiches or as a base for salads.

Parsley - 'Giant of Italy' is growing like a weed at Waverly Farms. It's always fascinating to see how some years are just perfect for some crops and they take off into a bumper crop. Last year, we had so many bell peppers we were begging people to take them. But, our parsley did not do that well. This year, Parsley has loved the rain and cooler weather. As Richard says, "Put in on or in everything". Parsley is considered a 'superfood' nutritionally. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). It is also full of the powerful antioxidant flavonoids and a huge source of Vitamins K, C and A. Parsley is related to celery, so it's just terrific in tuna, chicken and egg salads. Try Spanish Spice Rubbed Chicken with Parsley Mint Sauce. Or, hands down these are the best 10 Parsley Recipes.

Cabbage - 'Golden Acre' is a smaller, spherically-shaped head that is great in slaws or boiled or steamed. This article explains it all. 23 Cabbage Recipes. But, try this one for Boiled Cabbage. Some of our members with young children put sweet cabbage in with other greens to inspire consumption.

Carrots - 'Nelson' is an early variety that is deliciously sweet. Grate them into salads, eat them with dips, roast them (see Beets), or just pop them raw. They are good and good for you!

Bunching Onion - 'Guardsman' is white and also called "scallions". We love these raw or stir-fried. They are great in recipes and can even be roasted. Here are some ideas for using Bunching Onions

Meat share members will receive hamburger and T-bone steak. The T-bone will be great on the grill, but remember to THAW IT IN YOUR REFRIGERATOR FOR 5 DAYS before cooking. It will take marinades well, and also remember that FRESH BEEF COOKS 25% FASTER so adjust cooking times to avoid overcooking, which would make it tough. A good grilling practice is to under cook your meat slightly and let it "rest" under tin foil on your counter for 5 minutes before cutting and eating. 

We sincerely hope had a great Memorial Day week and that you enjoy this week's CSA shares. 

Thank you!

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 6/11/2015 10:58am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Member,

Unless other arrangements have been made, Weekly CSA subscribers receive boxes this week. I am sorry that our systems send reminder letters to everyone. I hope being clear in this newsletter helps eliminate any confusion. Bi-weekly subscribers, of course, will receive boxes next week (June 18-20) and monthly Protein Share subscribers the following week (June 25-27). 


Planting Sweet Potatoes
by Waverly Farms farmer Amy Scanes-Wolfe  

Amy with Spring Onions

This year’s sweet potato patch is nestled in the remains of what was once a forest. The space was first cleared a year and a half ago and we've cover cropped to hold onto and add nutrients. Last week, when the soil was dry, we amended it specifically for sweet potatoes and used the tractor to shape eleven raised beds. After a soaking rain, our rows looked like a pile of rubble—a big earthy pile of rubble strewn with wood and the remains of two bonfires. It was too late for skepticism, so we gathered up our sweet potato slips and started planting.

Sweet potatoes are not like Irish potatoes. Actually, they’re not even remotely related. Sweet potatoes belong to the same family as Morning Glory; they are a heat-loving, tropical vining plant. To cultivate them, we bury last year's tubers deep in warm dirt and let them sprout. Then we pull out the sprouts - called "slips" and plant them. We grew about 450 slips of our own, but it wasn’t nearly enough so we bought 750 more from Clay's Garden Center in Blackstone.

It turns out the most effective digging tool for planting sweet potato slips is a long, pointy stick. Luckily, there were many at hand. In a matter four hours, we had roughly 1,200 slips in the ground.

The neighbor’s dog surveyed our work dubiously. Now the field looked like a big pile of rubble with green sticks poking out the top. But lo and behold! The next day, the sticks were still green - a good sign.

I have been farming for four years, and it still surprises me when seeds actually sprout, and transplants actually grow. These beautiful transformations—seed to seedling, tuber to sprout, sprout to vine, forest to field—make farming the joy that it is. But you never quite know what you’re going to get. Everything is an experiment to some degree, some more predictable than others. And you are always pleasantly surprised when the crops actually grow, no matter how many times they have before.

So, will this woody patch yield thousands of sweet, fleshy tubers we desire? We’ll find out in September!

Amy


From the Garden - Weekly Members

 
Richard with Marissa (left) and Amy (right)

Richard deserves spacial thanks for the stress he carries every day. Amazingly, he hides it well behind his calm demeanor and great sense of humor, which everyone who knows him loves and appreciates. He was not sure whether we'd have enough broccoli this week, and I commented that the brassicas seemed to be having a difficult Spring. His reply illuminated again the burden he carries while also making me laugh. It's so "Richard" to say,  "Yeah, they've been through it all -- early heat, late cold snaps, dry weeks and deluges!" Despite it all, Richard, Amy and the rest of our team have put together another great box for you this week, including:

  • Beets
  • Broccoli
  • Carrots
  • Collards
  • Dill
  • Fennel
  • Kohlrabi
  • Lettuce
  • Onions
  • Swiss Chard

Wow! I hope you enjoy these gifts from our farmers and the earth.

Grab All Greens! - We all need more dark leafy greens. They are packed with vitamins and minerals and cleanse our colons. Look around and you may notice that they are non-existent at most meals, yet so essential to our health.

The fastest way to get greens into your body is to take the easy path and combine all of them - beets, kohlrabi, broccoli, collards and Swiss chard into a healthy stir-fry or smoothie.

Stir-fry is the perfect compliment to roasted vegetables (see Beets and Carrots below) and whatever protein dish you choose. Simply clean the greens, remove tough stems, and cook them like this: First, decide if you want any meat, such as bacon, and/or onion. These are optional and not necessary if you just want to eat great greens. If you do decide to use bacon or onion, cook these items first in about 2 tbsp of olive oil, or in the grease of the bacon. When the pan is hot and the onions and bacon are cooked, add minced garlic, stir briefly then add the greens you have prepared and 1/2 cup of water. Add a few sprinkles of reduced sodium Soy Sauce (preferably organic) and the same amount of vinegar (apple cider vinegar works best) and cook until wilted and tender. This is easy and gets all those greens out of your refrigerator and into your body!

Smoothies make the best breakfast or mid-day snack and its amazing how satisfying they are! Seriously, it's such an oxygen rush to my brain that I feel alert and unburdened. It's no wonder. Our bodies need loads of dark leafy greens, but they are impossible to find at most meals. Wash, spin or shake, remove tough stems and store all of your greens together in a Ziplock bag (I include a clean paper towel to absorb any extra moisture). Then you can pull them out a handful or two at a time to make smoothies. Here are 9 Green Smoothie Recipes that you'll actually enjoy. My favorite for beginners is the Tropical Smoothie

Beets and Carrots - Wash and then cut these beauties, skin on, into 1" cubes. Stir them in olive oil, salt and pepper and bake at 400 degrees for about 20 minutes or until tender. I put parchment paper on the cookie sheet to make clean-up a breeze. You could also oil the pan before you spread the vegetables in a single layer on it. This dish is prettier if you stir the carrots in olive oil first, place them on one side of the pan, then stir the beets last and place them on the other side of the pan. Mixing them all together turns everything purple. Feel free to add all kinds of things to this roasted dish, including potatoes, onions, turnips, or any root. The  more the merrier! 

Broccoli - This very fresh broccoli is going to cook in a flash. Steaming it just until tender and not a minute more retains vitamins and flavor better than boiling it, and you don't need a steamer to do this. Just put enough water to cover your pot 1/4", bring it to a boil, and add broccoli. Cook for 1 minute or until tender. Broccoli is so versatile, you could also add it to your roasted beets and carrots dish, or blanch it and put it in a cold salad, such as this very popular Broccoli Salad recipe. 

Collards - Collard greens sweeten smoothies and stir-fry, so perhaps you already included them in your greens mixture (above).  But, there are so many great recipes for collards. Being the perfectionist that she is, Martha Stewart has the golden list of Collard Greens Recipes - everything from collards with raisins, collard green gumbo, collard greens with white beans, collards in spaghetti, collards with shrimp and grits, stuffed collard greens - goodness she (or should I say her high-paid staff) found them all! I hope you'll try them. Collards will be back in Fall. 

Dill - This herb compliments most things, especially fish, yogurt, eggs, pizza. But the classic is grilled salmon with dill sauce and broccoli on the side. Most dill sauces have too much mayonnaise for me, so I'm offering two recipes for you. One that is more traditional using mayonnaise and sour cream, and another that uses less mayo and a bit of plain yogurt. Fage is my favorite brand of plain yogurt for dill sauce. Traditional Salmon with Dill Sauce or Healthier Dill Sauce with Yogurt

Fennel - Fennel is a mild, sweet onion flavor with a bit of anise and licorice. It is absolutely awesome with seafood, on pizza, in couscous and or just roasted with your beets and carrots (above). Try this recipe for Couscous with Roasted Fennel. Or this Fish in Parchment with Fennel and Dill. This is the recipe that made me fall in love with fennel. Add a few cherry tomatoes in the paper if you can find good ones, and don't be embarrassed if you have to staple the parchment paper to get it to hold. I had a heck of a time getting it to stay closed. The stapler was my hero and I still use it! 

Lettuce and Kohlrabi - The perfect complement, simply clean and rehydrate the lettuce, tear it into pieces, peel and dice the Kohlrabi and throw it into a salad. It works with anything else you want to add to your salad, including nuts, berries, apples, tomatoes, carrots. You might also use your lettuce in the recipe below from CSA member Melissa Price. 

Onion - These bunching onions are also called scallions, these mild onions are great in stir-fry, roasted with roots, grilled or included in recipes. Here are Five Recipes that Feature Scallions, including baked potato soup, fried rice, scallion pancakes and more. 

Swiss Chard - Again, great in smoothies, salads and stir-fry because Swiss chard is sweet and tender. If you want to feature Swiss Chard, three recipes do it best: Caramelized Onions and Swiss Chard, Warm Bacon Vinaigrette with Swiss Chard, and Golden Raisins with Pine Nuts and Swiss Chard. All three are included in this collection of Swiss Chard Recipes from Cooking Light

 


Protein Shares

Members with protein shares this week receive Pork Ribs and Hamburger. For your hamburger, add a bit of fennel and dill this week for a really fresh flavor. Here is a recipe for Ground Beef Wellington with Fennel. I'll probably just fold fennel into my burgers before cooking them, or roast fennel on the side.  Pork Ribs require a slow approach is best so I always use the crock pot. Here is a terrific recipe for Chinese Pork Ribs

 


Melissa Shares a Recipe
Member Melissa Price shares this recipe. In her words...

Dear Patti and our friends at Waverly,

I have found a wonderful recipe that I think you will enjoy.  It is super easy and uses any and all vegetables in the refrigerator.  Not to mention it satisfies my Chinese food cravings.  It is called spicy pork noodles and came from the penskeys spice catalog but is barely recognizable now.  

The basic recipe is fantastic and super tasty but the more veggies I add the better it gets.  So I double the sauce amounts.  

When using spicy pork, I cut the sriracha sauce in half.  I used left over sliced beef last night with the full amount of hot sauce with great success.  

The vegetables are so versatile, use as many or as few as you like.  The basic recipe uses spinach but last nights noodles included bok choy, carrots, kale, broccoli, green onions and garlic.   It's even better the day after... I love this recipe!
Next time the great experiment will be with whole grain rice...

SPICY PORK NOODLES
12 oz lo mein or linguine noodles
2 tsp oil
12 oz ground pork
3 T. Soy sauce
2 T. Balsamic vinegar
2 T. Sriracha sauce
10 oz baby spinach

Cook noodles as per box directions; brown pork.  Add whisked sauces, than add spinach and sauté for 2 minutes.  

I hope you enjoy!  
Melissa Price
"We are stardust; we are golden; we are billion year old carbon.  And we've got to get ourselves back to the garden." Joni Mitchell - Woodstock


Thank you for supporting these young farmers as they grow the healthiest, freshest food around. We love hearing from you and hope you enjoy your box this week.  

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 6/4/2015 9:17am by Patti Rosenberg.

Waverly Farms, LC

 

Dear CSA Members,

 

 Sheep

Sheep have finally arrived at Waverly Farms.  These lovely lambs are called "hair sheep" because they have hair instead of wool. Sheep are endlessly entertaining and truly "sheepish"! They huddle together, lower their heads and look up at us in the most vulnerable way.  Then, they take off as a herd and chase our dog, Lucky, who has never been chased by any of our animals. Sheep change their interests with no notice and great enthusiasm. Our sheep mentors, Marcus and Odette Thomas have raised both goats and sheep for their entire lives. We are fortunate to have Mark and Odette as longtime CSA members and good friends, too. We will not offer lamb, since lamb technically must be less than 1 year old to be called lamb. But if you are interested in mutton, let us know. We just harvested our first mutton, but it was not fed organically. If you don't mind, the Thomas' have mutton available for you now. If you prefer to wait for organically-fed mutton, it will be available next year. 

The American Livestock Breeds Conservancy, a true advocate for endangered species, makes a good case for the necessity of raising and eating heritage breed livestock. Pork is an example that has been in the news lately. The heritage breed American Guinea Hog that are raise at Waverly Farms used to be the hog of choice on family farms because they were a manageable size (up to 250 lbs.), foraged on pasture (and woods), and had excellent dispositions. But modern agriculture favors a much larger pig (700+lbs) and one that can be harvested in 6 months rather than the 16 months it takes American Guinea Hog to grow up. Too much of a big thing dilutes genetic diversity, allows proprietary ownership of genetics, and limits consumer choice for how animals are raised and fed. Raising heritage breeds allows us to keep genetic diversity alive and offer consumers pork that is humanely raised, free-ranged, and organically-fed. Let us know what you think by replying to this email.

In your CSA box this week are:

Beets - 'Red Ace' is a typical round red beat, while Ciogga is pinkish with white rings in the center. They are both excellent when roasted. Alone, or with other "roots" (carrots, onions, turnips, potatoes, etc.) beets are best when roasted in the oven. Wash, trim, but leave the skin on and cut beets into 1" cubes or round slices. Stir them in a bowl with enough olive oil to coat them, salt and pepper to taste, then roast them in a preheated oven at 400 degrees for about 20 minutes. 

Kale - 'Red Russian' or 'Siberian' or 'Lacinato' will be in your box. Kale is for smoothies, can be roasted, or sautéed on the stove. Here are recipes for a variety of ways to enjoy kale. Here is a month of kale recipes. http://paleoeatsandtreats.com/kale-recipes/

Lettuce - 'Jericho' (romain) or 'Pablo' (crisphead), or 'Magenta' are mixed, triple washed and super-fresh for you.  Use it on sandwiches or as a base for salads.

Parsley - 'Giant of Italy' is growing like a weed at Waverly Farms. It's always fascinating to see how some years are just perfect for some crops and they take off into a bumper crop. Last year, we had so many bell peppers we were begging people to take them. But, our parsley did not do that well. This year, Parsley has loved the rain and cooler weather. As Richard says, "Put in on or in everything". Parsley is considered a 'superfood' nutritionally. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). It is also full of the powerful antioxidant flavonoids and a huge source of Vitamins K, C and A. Parsley is related to celery, so it's just terrific in tuna, chicken and egg salads. Try Spanish Spice Rubbed Chicken with Parsley Mint Sauce. Or, hands down these are the best 10 Parsley Recipes.

Cabbage - 'Golden Acre' is a smaller, spherically-shaped head that is great in slaws or boiled or steamed. This article explains it all. 23 Cabbage Recipes. But, try this one for Boiled Cabbage. Some of our members with young children put sweet cabbage in with other greens to inspire consumption.

Carrots - 'Nelson' is an early variety that is deliciously sweet. Grate them into salads, eat them with dips, roast them (see Beets), or just pop them raw. They are good and good for you!

Bunching Onion - 'Guardsman' is white and also called "scallions". We love these raw or stir-fried. They are great in recipes and can even be roasted. Here are some ideas for using Bunching Onions

Meat share members will receive hamburger and T-bone steak. The T-bone will be great on the grill, but remember to THAW IT IN YOUR REFRIGERATOR FOR 5 DAYS before cooking. It will take marinades well, and also remember that FRESH BEEF COOKS 25% FASTER so adjust cooking times to avoid overcooking, which would make it tough. A good grilling practice is to under cook your meat slightly and let it "rest" under tin foil on your counter for 5 minutes before cutting and eating. 

We sincerely hope had a great Memorial Day week and that you enjoy this week's CSA shares. 

Thank you!

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323