News and Blog

Posted 8/18/2016 9:29am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Even in August, with temperature highs above 90 degrees, the Waverly Farms B&B stayed full, hosting a biology professor who needed a quiet place to think and write, and a Mindful Yoga retreat who apparently wanted hot yoga, because that is what they got. I enjoyed cocktail hour with the Yoga group, which included a tasty sip or two of non-alcoholic fizzy coconut water with pineapple and watermelon. It was delicious!

I also had lunch with the biology professor who did her Ph.D. work in birds and continued to study evolutionary psychology. She shared her TedX talk about how our own evolution drives behaviors that sometimes make no sense and I was hooked. I needed to meet her. So we went to lunch and I could have talked to her forever. Such an inquisitive mind! On the way to lunch at our local restaurant, we happened to pass a dead bird in the road and I said, "Oooo, what is that in the road" and without missing a beat she gave me the full rundown on buzzards, their biology and behaviors. I could not stop laughing because any other person in the car with me might have replied, "I'm not sure, but its gross and how sad". 

How amazing and rewarding it is to host these interesting people who compliment our farm with their art, science, awareness, and wonder. We give them tours and food and help them participate or not in farm activities, depending upon their interests. They give us positive strokes and loads of compliments and interesting conversations if they want to. We go out of our way to not bother them, but when our paths cross it's always remarkable. Some even cook for our farm staff! Others shower us with interesting insights from other worlds. We've hosted graduation parties and parents of students at the local colleges, young couples who need an escape from city life, and Civil War buffs. The farm provides a perfect backdrop for inspiration and innovation and we are so thrilled to be a part of it. 

These extracurricular activities are also critical to our farm that is determined to grow fine food without shortcuts and help our farmers earn a living wage, sufficient to support healthy families. The B&B, which began as a suggestion by our daughter, gives us hope that we might actually cover farm expenses now that Stuart is "retired". We are thankful every day for our CSA members, Airbnb guests and others who love our farm or any farm and we will continue to do all we can to give them our best.

If you would like to book a stay at our farm, go to: I think this link will work. If not, just go to, register as a traveler, then search for Waverly Farms or Burkeville, VA. CSA members receive a 20% discount!

CSA Shares - Weekly Members Only

Eggs - in every previous year, we have had an egg shortage when hot weather hit and our hens were just too hot to produce. So this year we added hens, fans and shade and they are producing too many. As a special think you (and probably in an effort to addict you), our staff included 1/2 dozen eggs in all of the shares this week. These eggs (which our 6 year old grand twins call "butt nuggets") are truly special. Our happy hens range freely every day on chemical-free pasture and are supplemented only with soy-free Certified Organic whole foods and minerals including peas, sea kelp, barley, corn, alfalfa, and more. You can't buy an egg like this anywhere else. We hope you enjoy them! They are perfect for breakfast or try this Classic Deviled Eggs recipe.

Potatoes - you should know what to do with these by now. A quick side is always to boil them in salted water just until tender (skin on), drain off the water and coat with butter, salt, pepper and seasoning of your choice, such as garlic, basil, or a pinch of hot pepper. 

Swiss chard - Finally, our chard is here. This is terrific sautéed on the stove top. One of my favorite things to do is to boil potatoes (above), sauté the greens in a bit of the potato broth and combine them. The potato broth adds an earthy, rich flavor to the sautéed greens. You might also add minced garlic and butter at the end for even more rich flavor.  

Summer Spinach - You might put this delicious spinach in the Caprese Salad (see tomatoes), cook it in an omelette, or combine it with Swiss Chard above. 

Tomatoes - These will be great in a salad or marinated with basil. Add mozzarella cheese to the marinade if you like as in Caprese Salad with Grape Tomatoes.

Sweet Peppers - If you have too many sweet peppers, freeze some for winter. They are delicious in eggs, sautéed greens and any Italian dish. You can also make stuffed peppers and freeze them for cold winter nights when you need to pull something out of the freezer for a quick meal. 

Basil - perfect in Caprese salad (see Tomatoes), tea, bread or pesto. You have plenty and will enjoy this fresh summer flavor. See these 10 Great Uses for Basil Leaf Herb recipes and enjoy! 

Eggplant - I'm roasting mine with this week because it's easy and my goal is to get it in my body. Others may prefer to make Eggplant Caviar or any of 14 other recipes included in this link.

Habaneros Peppers - These are hot, so be careful. Our staff made Habanero Hot Sauce this week. Its perfect on Latino dishes, eggs, meat or anything that you want to give a kick to. You can also dry them for use all winter. 

Poblano Peppers - These can also be dried or made into a hot sauce, but since they are a little milder, I'm hooked on Vegan Stuffed Poblano Peppers

Protein Shares this week will enjoy Sirloin Tip Roast and either Beef or Pork Ribs. Sirloin Tip is one of the finest roasts on the cow. You can cut it into steaks or roast it whole. Both are terrific. Please, please remember to thaw this important cut of beef in your refrigerator for 5 days before cooking. When cooking a roast, you want it to be at room temperature. Beef and pork ribs are cooked the same - slowly and with the best sauce you can buy or make. 

We always appreciate your suggestions for how we can do better. Tell us what you'd like more or less of and how we can best serve you. 


Stuart and Patti Rosenberg
and the farmers of
Waverly Farms, LC

Posted 8/11/2016 9:42am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's CSA share is for weekly and bi-weekly members. Monthly Protein Shares are scheduled for August 25th, the last day of the Spring/Summer CSA.

Thanks to everyone for clearing out Spring/Summer account balances as we transition to the Fall/Winter season which begins September 1 and goes all the way through December 15th. To avoid the confusion of previous years, I will automatically renew everyone into Fall/Winter shares unless you tell me differently. We cannot thank you enough for your support and are just thrilled to be able to bring you fresh, delicious nutrients 32 of 52 weeks each year. Thank you!

The past two weeks have brought unprecedented summer rain - over 6"! While rain is a blessing on a farm, too much can be devastating to summer crops, which need dry sunshine to thrive. Take tomatoes, for instance. Tomatoes grow the prettiest and taste the best with very little water. When overwatered, either by us or in this case by nature, they become water logged, cracked and lose their delicious flavor. So there are no tomatoes in your shares this week. Jasen planted plenty, so more are coming. We'll try again next week. 

Even without tomatoes, your CSA share looks great. there are plenty of greens, potatoes, red and yellow sweet bell peppers and even flowers today. Flowers love rain and we had an over abundance. Your support allowed us to take a large bundle to our local nursing home, who wrote a beautiful thank you note describing the joy that fresh flowers on dining tables brought to its residents and visitors. Thank you!!

CSA Shares - Weekly and Bi-Weekly members

Kennebec Potatoes - Potatoes are versatile and easy to cook. For these fresh potatoes be careful to not overcook them, whether roasting, boiling or panfrying them. To roast in the oven, clean and cut potatoes (skin on) into bite sized chunks, stir them in a bowl with enough olive oil, salt and pepper to coat them, and cook in a single layer on a cookie sheet lined with parchment paper, silpat or coated with oil in a preheated oven at 400 degrees or until tender.

If you've ever wondered how to make the perfect french fries, it actually starts with Kennebec potatoes. That's right, not just any old potato will do. For French Fries, Done Right, here it is. It's worth the trouble and now you know how. 

Malabar and New Zealand Spinach - A large bag of malabar and small bag of New Zealand will certainly be enough for both a frittata and a warm spinach salad. Epicurious offers Wilted Spinach Salad with Warm Feta Dressing (no bacon!) or you might try the classic Wilted Spinach Salad with Bacon and Eggs.

Savuer offers this fabulous recipe for Potato, Spinach and Red Pepper Frittata that even uses basil as the herb. You have to make this and enjoy it for lunch, dinner or breakfast. Or, for a more exotic frittata see Eggplant below. 

Sweet Bell Peppers - Grilled, stuffed, or just eaten raw, peppers are good and good for you with only 45 calories per cup and a whopping amount of vitamin C. Here are 9 Incredible Benefits of Bell Peppers. Here is a recipe for Sausage Stuffed Bell Peppers from Emeril Lagasse. A vegan version would be Vegan Lentil and Veggie Stuffed Peppers. I'm seeing a fantastic spinach salad on the side. 

Hot Peppers - The varieties are Poblano, Anaheim and Habanero. If you can keep from making the stuffed and popper peppers in last week's newsletter, perhaps this would be a good week to dry them for gifts or to use throughout winter. Here are complete instructions for Drying Hot Peppers

Eggplant - Grilled eggplant is delicious. You also have beautiful sweet and hot peppers to add if you want to grill tonight. If you also happen to have onion and mushrooms (or not), try Eggplant Mixed Grill.  Or, for a somewhat exotic frittata, you might like Baked Tunisian Eggplant and Pepper Frittata

Garlic Chives - Chop these into your frittata, potatoes, stuffed peppers or warm spinach salad for terrific flavor. For more information about this flavorful herb, see Garlic Chives - Nutrition Facts and Uses

Basil - Great for the frittata in Potatoes above, you can also substitute basil for the parsley in Stuffed Peppers (in Peppers above), or make a pesto or tea.

OR, if you really want to knock the ball out of the flavor park, try this seasonal Nectarine Pizza with Basil, Blue Cheese and Reduced Balsamic. And, here are 34 Super Fresh Basil Recipes to Carry You Through Summer

Flowers - You'll find impressive sunflowers and colorful zinnias in your share this week. These cuties are amazingly happy in this rainy, cloudy weather and are critically important to our farm in supporting birds, bees and other beneficial helpers who savor the billions of insects proliferating in our (drenching wet) gardens.

Today, we are spreading the benefits of sunflowers to your home. Sunflower seeds can be dried to give you and our birds a treat. As it begins to wilt, simply cover the head of Sunflower with a paper bag. As it dries, the seeds will easily fall from the pod into the bag (or cheesecloth if you prefer). A light roasting and bit of salt will make them delicious for you. The birds could care less about such frills.  

Protein Share Members will enjoy steaks - either T-bone or Ribeye and Pork Sausage. For steaks, be sure to let these jewels thaw in your refrigerator for at least 5 days. Perfect Steaks are simple to cook. For your sausage, see Stuffed Bell Peppers above, or try this delicious and easy Sausage, White Bean and Kale Dinner, but use your spinach instead of kale. Delicious with or without the egg. 

Dessert or Anytime?

I love Christine Ryan of Weight No More. I means, seriously, she invented that great name for her company! She's a fearless person and an avid CSA member who happens to be a terrific health coach. I like to bug her from time to time for health tips for our newsletter. This week, she wrote about CHOCOLATE and affects on sex and weight loss. Gotta love that girl!

Health Coach TIP: HOW will dark chocolate ENHANCE my METABOLISM and SEX DRIVE?

The monounsaturated fats (MUFAs) in dark chocolate boost your metabolism which stimulates your body to burn fat. Awesome!

Dark chocolate is known to contain an amino acid called L-arginine that helps enhance your sex drive by increasing nitric oxide and stimulating blood flow to your sex organs, which increases sexual sensation and desire. HOT!

Chocolate also contains a compound called theobromine, which stimulates the nervous system making you feel excitable and uplifted. This enhances your love mood by giving you that aphrodisiac boost! My clients find switching from milk chocolate or flavored chocolate to dark chocolate:

● Gives an instant, natural energy boost
● Stimulates sex drive
● Creates feelings of joy and excitement
● Boosts your metabolism and aids in weight loss

So give it a try- I like to enjoy 2-3 squares with a glass of Cabernet Sauvingnon in the evening for dessert! Yes, wine too! More on that later! For more great tips sign up for my newsletter. Head on over to my website and get a FREE gift "How to lose weight when nothing else is working!" when you subscribe. 

Christine Ryan
Certified Health Coach
Weight No More: Health Coaching

Thanks Christine! Thanks Awesome Farm Family! Thanks Amazing Members! 


Stuart and Patti Rosenberg and awesome farm family
Waverly Farms Virginia, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)


Posted 8/4/2016 9:02am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for weekly members only and includes:

Summer Squash - One member wrote a lovely note heralding the dish Summer Vegetable Tian, so we have included that recipe again. This is one great dish! Or try Spiralized Zucchini Salad with Tomato and Tahini Dressing. Our summer farm intern, Allison, has been spiralizing zucchini and squash and it's amazing! It really tastes and feels like spaghetti with far fewer calories and more nutrition. Spiralized squash is terrific raw or cooked. If you you already have a KitchenAid Mixer, you can order an attachment for $30. Or buy a simple one on Amazon.

Heirloom Tomatoes - These funky tomatoes are delicious, especially in Heirloom Tomato BLTs. You might also put them on any salad or sandwich or try Grilled Heirloom Tomato and Pesto Pizza. They'll be gone before you know it so enjoy this seasonal favorite. 

Cherry Tomatoes - Clean and cut these in half and add to any pasta dish. A bit of heat makes their flavors intensify. My favorite is Pasta with Burst Cherry Tomatoes. We're also still popping these whole and raw for snacks, too. 

Malabar Spinach - Malabar spinach is rich in vitamins A, C, iron and calcium, and is a good source of soluble fiber. It's one of the few greens that can stand up to summer heat. Eat the leaves and the tasty vine. Malabar makes THE BEST smoothie as in Mary Moore's Malabar Spinach Green Drink. If you love grapes, pineapple and banana, this smoothie is perfect for a hot summer day! Use Malabar Spinach in salads, sandwiches (such as Heirloom Tomato BLT above) and pizza (see Heirloom Tomato Pizza above) or gently sauté it and throw it onto pasta using the Pasta with Burst Cherry Tomatoes recipe above. 

Parsley - Parsley makes a great pesto for pizzas and pasta. Whenever recipes call for basil, you can substitute parsley for a fresh flavor. Try Spaghetti with Parsley Almond Pesto. Maybe use your spiralized summer squash instead of spaghetti for a huge calorie reduction. If you do, gently sauté the squash in butter rather than boiling it as you would spaghetti. 

Sweet Pepper Variety - Pimento, Flavor Burst and Carmen are wonderfully sweet and delicious for Bell Pepper Tacos. This is a must try with a variety of stuffing and topping options to satisfy meat lovers and vegetarians. 

Hot Pepper Variety - 4 Poblano + 3 Habanero + 2 Jalapeños - Here is a classic Stuffed Poblano Chile recipe and Baked Jalapeño Poppers. One of my favorite uses of hot peppers is to make rich, homemade Hot Sauce

Eggplant Variety - Here is a treat for you! Grilled Eggplant, Tomatoes and Zucchini. Eggplant is fabulous on pizza (see heirloom tomatoes above) and my favorite, although it's not so healthy, is fried and coated with parmesan cheese. Yummm. Here is a recipe for Eggplant Parmesan, although I often stop at the friend eggplant. 

Purple Viking Potatoes - Definitely good in Summer Squash Tian (see squash above), and also just simply cooked in a bit of water and then drained, stirred in garlic butter and topped with chopped parsley or oven baked as in Oven Baked Parsley Red Potatoes (in this case the finest farm fresh Purple Potatoes).

Protein CSA Members will enjoy Cube Steak and Pork Sausage. Pork sausage is, of course, great for breakfast, especially if you make it into little patties and cook it well to get that dark, crisp flavor. Also consider it for your Bell Pepper Tacos or in a soup such as Sausage, Potato and Kale Soup (use Malabar Spinach instead of kale). The classic Chicken Fried Steak with Gravy is an old cube steak favorite. For an even more delicious and healthier idea, try Cube Steak with Mushroom Sherry Sauce


Stuart and Patti Rosenberg, and our farm crew
Jasen, JJ, Kathryn, Rachel, Allison, Wade, Curtis, Wesley, Lucky, and Ben

Waverly Farms, LC

Posted 7/28/2016 12:45pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

I've landed in Boston and am excited to send this email with more details about your CSA share this week. 

This is a great week to thank our farmers who are managing extremely well in the extreme heat and humidity. Its crazy how busy July needs to be. Spring gardens must be transitioned into cover crop, Fall gardens must be planted, weeds take off and can take over in less than one week, and summer vegetables grow so fast that they have to be harvested every day and sometimes multiple times per day. July is also the peak month for canning and preservation for winter (which you will certainly enjoy, too!). This is the first crew at Waverly Farms who has been able to do it all and do it well. 

We are so proud of Jason Fore, JJ Eisfelder, Curtis Parrish, Wesley Wooding and their hardworking helpers who do the heavy lifting early in the morning, hydrate themselves all day long, and find indoor work during many of the hottest hours of the day. Neither weeds, nor bugs, nor heat, nor ceaseless moving of animals to new pastures, nor irrigation kinks can thwart them. They are on top if it all. 

These fabulous farmers make no compromises in bringing you the gold standard of food - local, sustainably grown and our own on-farm or Certified Organic supplements. Less than 5% of the population has access to local food that does not have GMO, hormones, chemicals and other potentially dangerous compromises. You might be interested in this article that describes the Benefits of Organic and Local Food

CSA Shares - All Members

Mixed Summer Greens - this is a meaty, buttery mix of sweet New Zealand Spinach and Swiss Chard. These will be fantastic in a salad with strawberries or other fruit, or on sandwiches an burgers. You can also cook these greens on the stove top in a tablespoon of olive oil. You might mince some garlic and chop a piece of onion for even more flavor. Onion should be sautéed first, then add garlic, then add greens and cook just until wilted. A squeeze of lemon would be a nice finish. 

Basil and Tomatoes - basil is the perfect complement to your tomatoes, as in these fun and super easy Caprese Salad Kabobs using your cherry tomatoes. We are nuts around here for Simple Tomato Sandwich. Growing up as kids, this was an easy lunch or snack to make and it really features the flavorful heirloom tomato. For a fancier version, add salt, pepper, balsamic vinegar, bacon and avocado. 

Bora Valley Potatoes - more of these purple beauties to boil, braise, mash or roast. Try Braised Potatoes with Garlic for a heavenly experience. 

Sweet Peppers - these are sweet and delicious. Simply clean them, remove the seeds inside, slice them and enjoy with your favorite dip or hummus for a summer snack or appetizer. Chop and sauté them with onion in the Summer Greens recipe above, or cut them into chunks and add these along with onions, potatoes and stew beef to shish kabobs on the grill. Finally, if you're serving hamburgers or hotdogs, cook peppers with onions as a garnish or side dish as in Caramelized Onions and Bell Peppers

Hot Peppers - Hot peppers are tricky. I've actually hurt myself eating them before, so I don't want you to. Epicurious reports that the heat of a pepper is measured using Scoville units (SCU): The relatively mild Poblano weighs in at about 1,500 SCU, the Anaheim at 500 - 2,500 units, while the superhot Habañero packs a whopping 250,000 SCUs or more. If you want the flavor without the mouth-scorching fire, remove the seeds and interior ribs from a chile before cooking it. It's also a good idea to have dairy products, such as milk or yogurt, on hand—they contain casein, which helps neutralize capsaicin, the chemical that gives chiles their heat. And remember: Always protect your skin by wearing gloves when handling hot peppers. In your share, the darker long pepper is Poblano and the lighter one is Anaheim. Since these are so close in SCU's, you can combine them for cooking and I highly recommend this absolutely spectacular Poblano and Mushroom Taco or Roasted Peppers with Nectarines

Eggplant - Millionaire Rosita is the variety this week, and you might grab a bag of organic blue chips and make Eggplant Caviar. Or, since you have spinach this week (and you can use spinach and swiss chard in this recipe) try Fettuccine with Spinach, Ricotta and Grilled Eggplant

Red Onion - These are terrific grilled or cooked in any of the recipes mentioned this week. The drying process has begun with these, so if you keep them dry and well ventilated (hanging is best) you can save these for later in the year. We recently roasted these and they were the best onions ever roasted as in Herb-Roasted Onions.

Summer Squash - using your onion and potato and tomato, you must make this colorful, cheesy, and very yummy Summer Vegetable Tian. This is a great summer recipe that you will make over and over. 

Protein Share members get hamburger and stew beef this week. It's summer, so a perfect time for The Perfect Hamburger, or top your mashed potatoes with this rich Hamburger Steak with Onion Gravy. Stew beef is also included and would be perfect with zucchini, cherry tomatoes, onion and more in Beef Kabob

Stay cool and Enjoy! 

Stuart and Patti Rosenberg
Waverly Farms, LC

Posted 7/28/2016 8:58am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Has anyone noticed the HEAT? We sure have! We and our animals seek relief each day, but summer vegetables are loving it. Tomatoes, summer squash, and peppers go crazy in these conditions, and our devoted farmers have hit their stride to not only keep up with weeds, fall planting, daily harvest, and caring for animals. They've also produced another great CSA share for you, including a fantastic greens mix!

This morning, I am on an airplane to Boston. Stuart is moving out of his office at Harvard Medical Faculty Physicians where he is the CEO for one more day. Finally, he "retires" August 1st so we can move everything to Waverly Farms in Burkeville, Virginia. Living together in one home will be an indulgence for us. Fortunately, he's pretty good farm help, too. Building the farm was his dream way before it was mine. To plagiarize a recent slogan, together we ARE better.

Since I'm on the move, recipes will come later today. Meanwhile, here is a preview of your share:

 More to come... 


Stuart and Patti Rosenberg
Waverly Farms

Posted 7/21/2016 6:44am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Many thanks again and again for your support this season. 

The headline this week is tomatoes! We will have an abundance of them. If anyone would like to purchase more for canning or freezing, please let us know. The price is $3.75/lb for larger heirloom tomatoes and $4/pint for cherry tomatoes. Reply to this email with your order and we will include extras for you in a future week, along with instructions for canning and freezing them. 

Just a friendly reminder to start paying off your CSA balances for the Spring/Summer season, if you have not already. Paying in full before mid-August helps us close our books and transition everyone into Fall CSA shares. To reduce confusion, we will automatically renew you, unless you tell us not to. The price remains the same for this 16 week Fall CSA season ($30 for weekly shares, $35 for bi-weekly, $6 for eggs, and $35 for protein shares). Our Summer CSA officially ends August 25th, then Fall CSA begins the very next week on September 1st and runs through December 15th with no breaks. Thanksgiving shares will be delivered on the Tuesday before Thanksgiving, otherwise all shares arrive on Thursdays. 

Fall CSA includes many of may favorite things, including sweet potatoes, water melon, sweet cantaloupe, butternut squash, pumpkin and most of the roots and greens of Spring. It's no surprise that Thanksgiving originated in November when the garden is at it's peak. We hope you can continue to support our farm crew this year. 

CSA Shares - Weekly Members Only

Heirloom and Cherry Tomatoes - including the very delicious Sun Gold and Indigo Blue cherry tomatoes and Purple Cherokee. Member who purchase two shares will also see a few Mint Julep tomatoes in their shares. Fresh salsa would be a treat. Try Pico de Gallo: Fresh Tomato Salsa! Fresh tomatoes are great in salads, on sandwiches, and can be canned or frozen for later use. Let us know by replying to this email if you'd like to purchase additional tomatoes for canning. See details above. 

Flavorburst Peppers - these are rapidly becoming our favorite sweet peppers. Their fresh, sweet, succulent flavor works in just about everything from salads to stir-fries, enchiladas to fajitas. After cleaning and removing the seeds, slice Flavorburst Pepers and eat them raw with or without a bit of soft cheese or your favorite hummus or dip. If you are grilling, slice them in half, remove seeds, coat them in olive oil and throw them on (or cook in a preheated oven at 400 degrees). Cook until hot and tender. Freezing peppers could not be easier. They require no blanching or cooking. Just clean them, remove seeds, chop and seal tightly in a zip lock or other freezer-grade container so you will have them for hardy winter stews and tomato sauces. If you have shrimp, try Shrimp Gumbo or curate a simple Sweet Peppers with Pasta.

Garlic - just a few bulbs this week will add more flavor to favorites. If you already have plenty of garlic, try Roasted Garlic. Roasting garlic makes it sweet and delicious! Garlic is also good for your immune system, among other things. It is rick in selenium (most of us are deficient in this important compound), anti-inflammatory, and prevents certain cancers. Check out this article about Garlic to learn more. 

Eggplant - Eggplant Parmesan is my go to dish. You can also grill it or make Eggplant and Tofu Stir-fry (you can use chicken or shrimp instead of tofu). Grilled Fish and Halibut would be good, too or Eggplant Lasagna

Cucumber - Just a few so eat them raw, put them in water for a refreshing summer treat, or slice them in the shape of crackers and top with your favorite. Here are 15 Cucumber Appetizers you can make.

Bora Valley Potatoes - Best cleaned with skin on and braised, roasted or mashed. These are just delicious any way that you cook them. Her is the primer on roasted, mashed, scalloped potatoes and a delicious potato salad! 50 Easy Potato Recipes

Summer Squash - You may still have squash from last week. If so, try Cheesy Squash Casserole. 

Zinnias - Not for eating, just to enjoy. These flowers attract beneficial insects and pollinators to our garden and we agree that the colors are magnificent! We hope these bring you joy!

Protein Share members will receive a chuck roast and ribeye steaks. Please remember to thaw these terrific cuts in your refrigerator for 5 days before cooking them. Try Marie's Pot Roast which uses a slow cooker. The ribeye can be grilled as in Rib-eye Steak

Thank you!  



Stuart and Patti Rosenberg

Waverly Farms

Posted 7/14/2016 8:40am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Welcome back! We missed during our Independence Day holiday! We caught up on weeding, seeding, planting and even a bit of canning and hope you had a great time, too. Thank you! 

We are excited about the colors and flavors of this week's CSA share. Summer is in full swing with tomatoes, peppers, squash, cucumbers and more. I am sad to report that our corn did not make it. We will try to source corn for you that is non-GMO and sustainably grown.

CSA Shares - Weekly and Bi-Weekly Members

Slicing Tomatoes - Early in the season is the time to slice and eat tomatoes uncooked. Their skin is tender right now but will toughen as the heat becomes intense in August. Several varieties will be coming your way over the next few weeks. This week you may receive varieties like Cherokee Purple, Mint Julep or Marglobe. The Mint Juleps are green and beautiful in salads or salsa verde as a substitute for tomatillos. Your poblano pepper would be good in the salsa verde recipe, too. Cherokee Purple is the larger purple one. It's mushy and sweet and great for salads and hamburgers. Marglobe is red and somewhat firm. Let these tomatoes continue to ripen on your counter. DO NOT REFRIGERATE TOMATOES until and unless you need to store one that has been cut open. 

Cherry Tomatoes - Yummy. Sungold is our favorite burst of flavor! Indigo Cherry Drop is fun and delicious. We usually pop these into our mouths as snacks or slice them in half for salads. Cooking them in Sautéed Cherry Tomatoes with Garlic and Basil really intensifies the flavor and gives you a fabulous side dish or delicious sauce for pasta. How about putting this over polenta (southerners call this grits)? Here are 6 Tasty Dinners Featuring Cherry Tomatoes that are terrific! 

Purple Viking Potatoes - these come to you unwashed in case you want to store them. Washing causes potatoes to decay faster.  If you can resist eating these tonight (and Im not saying you should) store potatoes in a paper bag in a cool dark place where mice can't get to them. Potatoes need a little humidity so a basement or cool cabinet work well. One of my favorite ways to cook potatoes is to wash them, cut into bite sized pieces leaving skins on, and cook in enough water to cover them, just until tender (maybe 10 min or less). While the potatoes are cooking, finely mince a clove or two of garlic and rough chop parsley. When potatoes are tender, strain them in a colander. Using the same pan, cook minced garlic in butter on medium heat so the butter doesn't separate. Stir potatoes in the butter mixture, add chopped parsley and serve hot. For protein share members, these particular potatoes are great with roasts and beef stew. 

Summer Squash - Yellow Crook Neck is the yellow squash and Pattypan the white, flatter one. Both of these can be roasted, grilled, sautéed, fried, stuffed or anyway you like. The skin is perfectly edible and only the seeds of the pattypan need to be removed. Here are 6 Ways to Cook Patty Pan Squash. All of these apply to Yellow Crook Neck, too. 

Carrots - These lovelies can be cleaned and grated into a salad or slaw, roasted or eaten raw. To roast any root vegetable, simply cut into 1" chunks, no need to peel them, stir them in a bowl with olive oil, salt an pepper to coat, lay them on a shallow pan lined with parchment paper and cook in a preheated 450 degree oven. 

Cucumber - One of my favorite salads is to dice cucumber, cherry tomatoes, and peppers (see Flavor Burst below) skin on. Combine them into a simple dressing of 2 parts olive oil, 1 part white vinegar or lemon and let them marinate while dinner is cooking. Add feta cheese, salt and pepper to taste and serve cold. It's a great dish to take to a gathering, or just enjoy for summer lunch or dinner. 

Basil - This week you'll have a bag large enough to make Basil Pesto. Or, combine basil with sliced tomatoes, mozzarella cheese, olive oil and balsamic vinegar for a summer favorite: Caprese Salad. Basil can also be chopped into any salad, egg dish, sauté, or pizza to add a fresh flavor. You may also like Scrambled Eggs with Creamy Cheese, Tomato and Basil.

Parsley - Add parsley to hamburgers for a yummy topping (especially good with avocado and a squeeze of lime), eggs or try one of these 6 Great Parsley Recipes

Poblano and Flavor Burst Peppers - Poblano is spicy and Flavor Burst is sweet. Both can be stuffed as in Chorizo Stuffed Peppers or combined into Poblano Chile Pepper Soup. They can be grilled or roasted with your carrots and potatoes for a delicious combo, or chopped with basil into eggs. For a classic dinner, slice beef into strips, boil rice and enjoy Pepper Steak

Protein Share Members - are getting Roasts this week, and either Hamburger or Stew Beef. Roasts should be thawed in your refrigerator for five days before cooking. This extra time to relax significantly improves flavor and tenderness. The great thing about roasts is that you can either cook a roast in the oven or slow cooker, or cut it into chunks for a great stew or stir-fry. Since everyone received a different roast, I must impose upon you to either look up your own clever meat recipes, or reply to this email with your specific roast and I will send you a great recipe and tips. Consider these tips when making Beef Stew, which can be frozen and eaten later. Your carrots, onions, and potatoes will be amazing in anything you do with beef. 


Stuart and Patti Rosenberg
Waverly Farms

Posted 6/30/2016 8:56am by Patti Rosenberg.

Waverly Farms, LC

Dear Farm Members,

Hey everyone, Weekly CSA members receive shares this week. There are no shares next week (July 7th) since most people are away that week. On July 14, Weekly and Bi-weekly members receive shares. 

Mindful Cooking Class Success!

Walking silently down the tree shaded lane feeling the breeze of a perfectly crisp day in June allowed each of us to really hear the sounds of nature, feel the cool breeze and absorb the shapes and colors surrounding us. This was one highlight of our first Mindful Cooking Class hosted by Liz and Lucie. Other mindful activities included interacting with animals, gathering eggs, harvesting vegetables, and cooking together a delicious luncheon of egg and onion frittata, roasted carrots and potatoes, a gorgeous salad, Lucie's homemade bread and Liz' blueberry cake with yogurt topping. We can't wait for the next opportunity to be together quietly at the farm!


Slow Down to Eat Well - A Health Tip from Christine Ryan 

"How stressed out are you when you sit down to eat? Are you rushing through your meal to get back to whatever else you were doing –or even multi-tasking through your meal- mindlessly shoveling bite after bite into your mouth. Yeah. We’ve all been there. Sadly, it’s almost a prerequisite for meals now- to hurry up and eat! Grab something on the go! And ultimately NOT slow down, and NOT give our food or mealtime our full attention. Question… would that 5-10 minutes really make that much of a difference in your day? What if you stretched it to 20 minutes? Another question, if you DID chose to give your meal your full attention and unplug for that very small fraction of your day… might you be recharged enough to better function and be even MORE productive while accomplishing what still remains to be done?"

HEALTH COACHING TIP: SLOW DOWN… That’s right… eat consciously and calmly. Focus on the flavor and texture of the food. The color of something on the table or out the window that you find beautiful. What do you hear? Smell? Think of all the abundance around you- and be thankful for those moments you can chose to slow down and recharge. Fuel your body AND your senses. 

Go here to book a FREE Total Transformation Breakthrough Session! 


Christine Ryan Certified Health Coach 804-991-8788
Like me on facebook for more great tips!


CSA Shares - Weekly Members Only

Beets with Greens - Same as you've had before. Clean, chop and cook the whole nutritious plant. Try Sautéed Beet Greens with Garlic and Olive Oil, and add the whole plant, not just the greens.

Green Beans - These lovelies are just peeking out, but we managed to harvest 1/2 lb for each of you. While they are fresh and tender, try Buttery Garlic Greens Beans. And, get ready to can Spicy Dilly Beans as summer progresses and more are included in your shares. 

Garlic - Just two this week, as they continue to dry for long-term storage. These are great just peeled and sautéed in butter, or cut in half (through the side of the bulb) and they turn sweet and make a great spread as Roasted Garlic. Also great in many of the other recipes included today. 

Yellow Squash - Cooking squash on the stovetop is easy, as in Bev's Sautéed Yellow Squash, or you might try Healthy Squash and Kale Casserole. In fact, if you want to use many of the items in this week's share, throw them into this casserole for a great medley of veggies and rich goodness. 

Kale - I always prefer kale roasted, as in Kale Chips, or put into the casserole above (see Yellow Squash). 

Cabbage - With this cabbage, which will surely give way to summer heat (I keep saying it is your last), try this most delicious Fried Cabbage with Bacon, Onion and Garlic recipe. 

Purple Viking Potatoes - These yummies are packed with potassium, vitamin C and B6 and are a delight to mash. Try Smashed Red Potatoes with Basil & Parmesan. If you don't have parmesan, don't worry; they are good with just butter. Garlic butter, even better! a

Carrots - Remember Cabbage and Carrot slaw? Add lime for a summer twist. This Cabbage-Carrot Slaw with Citrus Dressing will get you invited back to your friend's beach house.

Green Peppers - Enjoy these fresh this week - no cooking - and maybe dip them in your favorite dressing or spread. Want your children to love Bell Pepper? Try these healthy and delicious Bell Pepper Snacks - 10 Different Kinds

Basil - Stir them into your potatoes. They'll be delicious! Or, since it's summer and fresh seafood is available, be adventurous and try Fish Fillets with Tomatoes, Squash and Basil. Don't let the parchment paper wrap scare you. I couldn't get the darn thing to hold when I first tried it so I rolled and stapled it and it worked great!

Protein Share Members will enjoy Beef Brisket and Pork Ribs; perfect for July 4th. This Simply the Easiest Beef Brisket Recipe is fabulous and cooks in the oven. You can also make bbq in the slow cooker with Busy Day Barbecue Brisket. Be sure to thaw the brisket in your refrigerator for 5 days before cooking it!  Pork Ribs are cooked almost exactly like brisket, and I might be tempted to throw them in together for a July 4th crowd. The pork fat seems like a good compliment to the lean brisket. But if you cooke them separately, this is a good tutorial for How to make Great Ribs in the Oven


Stuart and Patti Rosenberg
and the whole amazing team at
Waverly Farms, LC

Posted 6/23/2016 4:41pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's CSA share is for all members - weekly, bi-weekly and monthly (protein shares) - and it's full of color and variety. Certified Health Coach Christine Ryan's Health Tip (below) is a good reminder of how easy it is to eat well and lose weight. Also Liz and Lucie will be at the farm Sunday for a Mindful Cooking Class. Hope you will join us! 

CSA Shares - Weekly, Bi-Weekly and Monthly Members

Basil - we have just enough for you to season a pizza, sauce or salad this week. Use basil within 2-3 days because it decomposes fast. Try adding basil to any Amy's Organic Pizza (available in the frozen section of most grocery stores, now) for a quick lunch or dinner. Cook the pizza according to package directions, adding basil just as it comes out of the oven so that the basil wilts but doesn't lose its flavor. Drizzle the pizza with olive oil and balsamic vinegar and enjoy an amazing meal! We often add other vegetables before cooking it, or salad after cooking it. You can also add basil to tomato sauces, or a fresh garlic hummus (see garlic below). 

Fresh Garlic - fresh garlic is ready! These new bulbs are not yet cured, so you'll want to keep them in the refrigerator and use them within the next 2-3 weeks. Other bulbs are curing for longer-term storage. Use them in or on hamburgers, dice them into eggs or veggies, Make a Garlic White Bean Basil Hummus. It's so easy! Use a food processor to combine everything into a creamy delight. You could also Braise Garlic in butter. Yummmm.

Carrots - larger and sweeter than previous weeks. I will be eating these carrots raw as a snack or shredded into coleslaw (see cabbage below). Cutting them into bite-sized pieces and roasting them with onions, potatoes and beets would be just divine, too! Find rosemary, use your garlic, and try Roasted Beets, Carrots and Potatoes. Note: When roasting root vegetables, spread them out to make them crisp, or bunch them up to keep them soft. 

Purple New Potatoes - these Bora Valley gems are awesome roasted, sautéed in butter or mashed. And, they would make the coolest Homemade Purple Potato Chips. This week's potatoes  were harvested after a rain and may not be fully dried, so please spread out on your counter to dry. They should be covered with a paper or cloth hand towel to keep light off of them while they dry. If you store them in a cool dry place without light. 

Beets - Chiogga are the striped ones and Red Ace the very red ones. These are simply amazing when coated with olive oil and roasted in a 400 degree oven. There are two ways: wrapping them in foil or not. See Basic Roasted Beets Recipe for the wrapped version. You can either eat these as is or stir in a bit of maple syrup or orange juice to sweeten them even more. Another great way to enjoy them is with feta cheese, as in Roasted Beets with Feta. Roasting beets with other vegetables makes a colorful medley (see carrots above). When roasting beets with other root vegetables such as carrots, potatoes, and onions, stir all of the other roots in a bowl to coat with olive oil, salt and pepper. Please those on a parchment paper lined baking sheet, then stir the beets in the bowl to coat them last and put them in a separate place on the baking sheet. Keeping beets in their place prevents them from turning all of the other veggies purple. 

Onions - Large spring onions are beginning to behave more like the onions used in cooking. Greens will not be as tender at this point, so we've cut them off for you. These onions would be perfect sautéed as a topping for burgers. See Hamburger Steak with Onion Gravy

Cabbage - great cooked in a tiny bit of water with salt and pepper. Or, make Cabbage and Carrot Slaw for a summer lunch or dinner. Some add dried cranberries and pine nuts. Or, for the beach, Tri-Color Slaw with Lime Dressing. Yours will be bi-colored, of course, unless you grate raw beets into it to give it the third color and a good bit of sweetness. I'd be tempted to add a tablespoon of orange juice, too. 

Radishes - these are spicy and we recommend braising them as in this collection of recipes: Yes, You Can Cook Radishes!

Protein Share Members 

We have a very special share for you this week. Our neighbors at Tomten Farms grow a great Roasting Chicken, so we've purchased one for you. They are not organically fed, but are non-GMO and taste like real chicken! The absolutely easiest and quickest way to roast chicken is to cut out the backbone, sear and roast it. See Flat Roast Chicken Recipe and Video. Ina Garten offers an elegant Perfect Roast Chicken. It's so easy you'll use it a lot. And, since July 4th is just around the corner, you might want to know how to make Barbecued Chicken on the Grill

You'll also receive Ground Beef and I am so excited to tell you about the recipe a my sis-in-law cooked while visiting the farm. She cut up our spring onion into chunks and added salt pepper and a few tablespoons or Nature's Place Organic Salsa (available in most grocery stores, now). Then she shaped the patties and cooked them on the grill. Wow! The tomato and spices in the salsa brought out the beef flavor and was a perfect compliment to the onion. This was as good as any steak I have ever eaten. Make plenty and freeze them cooked because they make a super quick dinner and get better with age. 

We've also included fresh, cured Bacon from our heritage breed American Guinea Hogs. This is bacon like our grandparents cooked. It is a rare find and delicious! None of that rank institutionally raised, poorly fed pork that you buy at the grocery. This is the real thing - free ranged, soy-free, organically-fed, happy to be grown slowly. It takes 16-24 months to grow a heritage breed pig vs. 6-9 months for an institutional pig. Yes, we're crazy to do it, but if we do not create a market or these heritage breeds they will go extinct and our genetic diversity will be severely impaired. Of course you can pan fry it for breakfast. You can use in in salads or to season beans or greens, or top you hamburger with it. Trust me, you'd better hide it if you want to keep it because it goes fast! Be sure to pour hot grease into a tin can (finally, a use for Christmas tins) to use for seasoning. Wipe out your pan with a paper towel that you can throw away to remove as much grease as possible before washing the pan. You do not want this grease in your plumbing! 

A Tip from Certified Health Coach Christine Ryan

"I am so proud to be a part of this Waverly Farms CSA Family! We are seriously getting the very best veggies, eggs and meats that money can buy- at a very fair price.

We are each different and there is no right “diet” for everyone. We all know highly processed foods are just not really good for any of us. Great news! There is no reason to ever feel deprived. You CAN have your “cake” and eat it too. Just eat your Waverly Farm food first. The nutrients will leave you more satisfied with reduced cravings for processed food. You’ll find you eat less of the less healthy food if you fill your tummy with fresh, delicious and nutrient-rich foods first. And that’s it! Small sustainable changes to be the best, happiest, healthiest version of yourself!"

HEALTH COACHING TIP: Crowd out the “bad”. When you want to go for the options you know are not in alignment with your goals eat something that IS first and then decide if you still want the other. You will probably find that you eat a smaller portion of the “bad”.

"I decided to become a health coach in a moment of empowered whimsy after I lost 40 lbs. I knew I had to do what I could to help others feel that kind of freedom, satisfaction and confidence. Get in touch with me to determine if I can help you accomplish your health goals –or tune in here weekly for a little tip!" - Christine Ryan Certified Health Coach 804-991-8788.


Stuart and Patti Rosenberg
Waverly Farms

Posted 6/16/2016 6:35am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's CSA share is for Weekly subscribers only. Next week, (June 23rd) everyone will receive a share that includes potatoes! This week looks great, too and includes a few flowers. We grow flowers that attract beneficial insects and wanted to share these as our thank-you to weekly members. We hope you enjoy them. Let us know what you think about having flower shares as an option to your CSA membership. If enough people say "yes" we may grown them next year.

Our staff is also experimenting with new ways to identify your vegetables. Does the picture below work for you, or do you prefer labels on the bags and bundles? Please reply to this email with your feedback.

CSA Shares - Weekly Members

Basil - This is a perfect week to make basil pesto because we are sending you a big bunch of basil. Pesto is easy to freeze and great on deviled eggs, mixed with hot pasta, on crackers with cheese, with tomatoes when they arrive, in spaghetti and other sauces, or as a topping on fish. Here is the Classic Pesto recipe.  If you freeze your pesto, we suggest adding the cheese after you thaw it, since cheese does not freeze well. You can also use basil as a fresh leaf on sandwiches, stirred in spaghetti or pasta sauce, on pizza. If you have a sweet tooth, try Basil Cornmeal Sandwich Cookies with Apricot Filling

Beets - While we have these deliciously healthy root vegetables, I still recommend that you clean and trim them, cut them in half if they are large or keep them whole if small, leaving skin on coat them with olive oil, wrap them in foil and put them into a preheated 350 degree oven for 20-30 minutes until they are soft when you squeeze them through the foil. Let them cool a few minutes then slip the skin off and slice them. Add salt, pepper, balsamic vinegar, feta cheese and basil and you will be in heaven. Or, try this similar recipe for Roasted Beets with Basil

Cabbage - Roasting cabbage is easy and brings out its toasty, sweet taste. Clean and cut cabbage into the number of 4" wedges that you desire. Coat it with olive oil, salt and pepper and put it on a cookie sheet lined with parchment paper (or coated in olive oil). Cook in a preheated oven at 400 degrees until tender and crisp. Martha shows you how in this video for Roasted Cabbage Wedges. Here are 8 Ways You Should be Cooking with Napa Cabbage - from Kimchee to Cabbage Roles and Cabbage Soup. One of my favorites is to combine Cabbage with Collards and even Kale in a stir-fry, which is delicious!

Collards - See cabbage above. And try any of these fresh Collard Greens Recipes from Martha Stewart, including spaghetti with collard greens and lemon, minestrone with collard greens and white beans, collard greens with bacon, stuffed collard greens and more. If you are a protein share member, pan-fry your hog jowl (as you would bacon) and use this in collards. Best to put the hog jowl to the side to crisp up while you cook collards, then add it as a topping. Many people cook bacon in collard greens, as in the recipe provided above.

Carrots - Yes! These are a great combination with beets. Try Roasted Beets and Carrots with Rosemary Garlic Butter

Kale - You know me... kale chips are the best! Roasting kale is easy and really turns an otherwise tough leaf into a tender, sweet delight. Here it is: Kale Chips - the simple version. Add parmesan cheese at the end for a real treat. 

Radish - Great in salads or roasted as you would any other root vegetable. A favorite is Quinoa with Walnuts, Radish and Spring Onion. Add your roasted or stewed chicken if you are a protein share member. 

Spring Onion - Also great as Roasted Spring Onion, or chopped into any dish that calls for onions. The white part of the onion is for chopping and cooking. The green tips are great as a topping when sliced very thin. Turn spring onion into a bread with the award-winning recipe for Spring Onion and Lemon Focaccia. And while we are on breads, Cheese Biscuits are terrific when made with lots of cheese and spring onion. Chop basil in, too, for an even fresher flavor. 

Lettuce Mix - This may be the last week for salad. As heat sets in and produces tomatoes and potatoes (yes! potatoes are coming next week!!), the more tender greens have a difficult time. Enjoy a great salad with anything in it. I love it topped with roasted beets and carrots. Try Carrot and Beet Salad with Feta. Or skip the beets and carrots and add your favorite fruits and nuts - apple, orange, blueberry, strawberry, mixed nuts, dried cranberries. Just don't forget the feta. An avocado is a great addition, too!  We've been savoring just the salad greens without any distraction and with a simple dressing of apple cider vinegar, olive oil, salt and pepper. 

Protein Share members will get a stewing rooster, hog jowl and pork breakfast sausage this week.  

If you want to make and freeze Chicken Stock, this is the week to do it. Ina Garten knows chicken and I love her recipes. Adjust quantities accordingly since you only have one rooster. 

A stew could be so easily made with your fresh root vegetables and kale. Start with this basic recipe for Chicken, Kale and Quinoa Soup and add whatever you'd like. I love kale, cabbage and collards in my chicken soup. If adding these, do it toward the end.

Slow cooking chicken gives you ALL of the flavor and goodness - broth meat all in one. Remove bones after the chicken is cooked. We included hog jowl in case you wanted to roast your rooster.

Next week you will have a real roasting chicken, so best to slow cook this one this week. But if you did prefer to roast this bird, use my favorite Ina Garten video and place hog jowl on the top for extra flavor and tenderness. Hog jowl is also a great substitute for bacon. Cook it just like you would bacon, and serve with eggs, in greens, on pizza or anyplace where a burst of flavor is needed. A slice in your slow cooker chicken or chicken stew would be amazing, too.

For the best breakfast sausage, make small patties and cook it well in a pan on the stove top. A little goes along way. You will want to have a can or jar on hand for the grease. Do not put it down your sink!

You can also cook and add pork sausage to many meals, such as cabbage rolls or kale, collard and cabbage stir-fry, pizza, etc. Try Caramelized Onion, Sausage and Basil Pizza. Or, cook the sausage and chopped onion in a pan on the stove top first, then wilt the greens (kale, cabbage and collards), add 1/4 cup water or broth and cook until tender. Drain, rinse and add canned white beans at the end for the perfect one-pot meal. You can also do this with hog jowl instead of sausage. 

An Important Tip from Health Coach Christine Ryan 

Everyone needs a coach and one of our CSA members, Christine Ryan, is a health coach. The name of her company is Weight No More and she offered this story and tip for Waverly Farms CSA members. Since a great coach starts with advice that is easy to achieve, Christine hit the nail on the head with her first tip for us:

"I am so proud to be a part of this Waverly Farms CSA Family! We are seriously getting the very best veggies, eggs and meats that money can buy- at a very fair price.

We are each different and there is no right “diet” for everyone. We all know highly processed foods are just not really good for any of us. Great news! There is no reason to ever feel deprived. You CAN have your “cake” and eat it too. Just eat your Waverly Farm veggies first. You’ll find you eat less of the “cake” if you fill your tummy with fresh, delicious and nutrient rich foods first. And that’s it! Small sustainable changes to be the best, happiest, healthiest version of yourself! 

I decided to become a health coach in a moment of empowered whimsy after I lost 40 lbs. I knew I had to do what I could to help others feel that kind of freedom, satisfaction and confidence. Get in touch with me to determine if I can help you accomplish your health goals –or tune in here weekly for a little tip!

HEALTH COACHING TIP FOR THIS WEEK: Crowd out the “bad”. When you want to go for the options you know are not in alignment with your goals eat something that is health first and then decide if you still want the other. If nothing else, you will probably find you eat a smaller portion of the “bad”.


 J Christine Ryan, owner
Weight No More
Certified Health Coach 

Mindfulness on the Farm

Liz and Lucie will be here Sunday, June 26 from 9:00am - 2:00pm to host a farm tour, mindfulness exercises, and a mindful cooking class using ingredients from the farm. The cost is $60 per family and $40 for one person. This is a great excuse to visit the farm. Register now at 


We love hearing from you. Enjoy!

Stuart and Patti Rosenberg
JJ, Jasen, Kathryn, Rachel, Wade, Wesley, Curtis, Ben and DJ, too.
Waverly Farms, LC
214-914-0323 (Patti's cell)