News and Blog

Posted 5/28/2015 6:17am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

Just a friendly reminder that there will be no CSA shares delivered today or Saturday, per your CSA subscription which excludes the weeks of Memorial Day and July 4th.

If you need veggies or eggs, Richard and Amy will be at West End Farmers' Market this Saturday from 8AM - Noon with and selection of lettuces, kale, collards, broccoli, parsley, eggs, and maybe peas if the heat has not made them bitter. The market is located at 12450 Gayton Rd., Henrico, VA 23238. 

We hope to see you at the market this Saturday, and will be back next week on June 4th and 6th, with CSA deliveries for Weekly and Bi-weekly members.

We hope you celebrate this holiday week in honor of our veterans who dedicate their lives to our protection and freedom.

Thank you!


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

Posted 5/21/2015 9:02am by Patti Rosenberg.

Waverly Farms, LC


Dear CSA Members,

This week, we are delivering Weekly CSA and Monthly Protein Shares.  Please remember that we will not deliver boxes during the week of the Memorial Day holiday, so our next delivery will be June 4th to Weekly and Bi-weekly CSA members.

Weekly and Monthly Protein Shares

For your Memorial Day Weekend, we've included Pork Bratwurst, Beef Ribeye and Hamburger - a perfect combination for the grill. This may inspire you: http://www.grillgrate.com/index.php?/recipe_meat_lovers/burgers_brats_beer/

Rib eye is a great steak for the grill. But there are three things to remember with meat that is raised on pasture and fresh:

1) Be sure to thaw it in the refrigerator for 5 days before grilling it for the most tender result.

2) Don't over cook it. Fresh meat cooks about 25% faster than store bought meat because there are no preservatives and it's young! Reduce your cooking time accordingly.

3) Steak continues to cook when you take it off the grill, so be prepared for that by undercooking it slightly and letting it "rest" for a minute before eating it. The longer you cook well-raised beef, the tougher it gets. 

Here's a primer, but remember to adjust the cooking time (keep the cooking temperature the same - very hot) http://www.grillingcompanion.com/grilled_ribeye_steak/#

Weekly Vegetable Shares

Richard, our gardener, put together a perfect box to compliment your grilled meats:

Collard Greens - ‘Alabama Blue’ and ‘Vates’ are terrific sautéed or cooked down with a ham hock or hog jowl. Bacon works well too! I recommend this recipe for traditional southern collard greens: http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe.html but for a lighter fare, without the meat, try collard greens with lemon and garlic: http://www.epicurious.com/recipes/food/views/sauteed-collard-greens-15805

Beets - Members either love or hate this amazingly nutritious vegetable. The greens contain all of the nutrients offered by the roots, so braise them with other greens, such as turnip and kohlrabi. If you are not inclined to love beets, try roasting them for a sweet flavor and potato consistency. We prefer a rustic approach because it is easy. Simply wash and trim them (do not peel them), cut them into 1" cubes, stir them in a bowl with enough olive oil, salt and pepper to coat and season them, then pour them onto a baking sheet lined with parchment paper (or just oiled if you prefer) and cook in a preheated oven at 400 degrees for about 20 minutes or until tender. For further seasoning, add chopped rosemary to the olive oil mixture.

For a more refined beet, roast them in foil and remove the skins, as in this slideshow: http://localfoods.about.com/od/preparationtips/ss/How-To-Roast-Beets.htm#step-heading. Once roasted, you can serve them as a side dish, or add them to a salad such as this very elegant Beet and Feta Salad from Epicurious.com:  http://www.epicurious.com/recipes/food/views/beet-and-feta-salad-230739

Turnips -  The roots of this 'White Egg' variety may look a little funky, but they are still fairly mild, even with the heat we experienced this week. You can roast turnips just like beets, and they are even better together. Here is a recipe that combines beets and turnips with crumbled goat cheese. http://www.gourmetveggiemama.com/2012/10/30/roasted-beets-and-turnips-with-balsamic-glaze/ 

If you are tired of me telling you to roast your roots, here are some other options for turnips: http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/turnip-recipes (o.k., one is actually a roasted turnip with ginger recipe). 

Turnip Greens and Beet Greens - combine the turnip and beet greens into an easy stir-fryr. Throw in your Kohlrabi and Dandelion greens, too. Richard and the crew love clean and remove the stems, chop the stems into tiny pieces and sautee or cook down the greens and stems until tender. Ramp up your greens and turnips by adding apple, as in this recipe for Braised Turnip Greens with Apple recipe: http://www.epicurious.com/recipes/food/views/braised-turnip-greens-with-turnips-and-apples-356069 

Parsley - ‘Giant of Italy’ offers an amazingly mild and fresh flavor. We can’t stress enough how great this stuff is! We seriously eat it on EVERYTHING - with eggs at breakfast, on anything for lunch, and chopped and sprinkled on sautéed greens for dinner. Parsley is so fresh and versatile we will miss it when it's done for this season.

Kohlrabi -  ‘Quickstar’ is a green variety of kohlrabi that can be eaten raw by simply grating or cutting it into small pieces and adding it to a salad for a crunchy alternative to apples. It is also good sautéed or roasted with turnips and other root vegetables.  The greens are edible and can be prepared like kale or collard greens. Try Kohlrabi and Turnip slaw: http://www.wholeliving.com/130818/kohlrabi-and-turnip-slaw.

For more information about this amazing vegetable, and a recipe for Kohlrabi Pancakes, click here: http://www.gracelinks.org/485/real-food-right-now-and-how-to-cook-it-kohlrabi

Italian Dandelion Greens - ‘Clio’ offers beautiful leaves that are great in a salad. They are also  great on pizza!  Not actually a dandelion, but the leaves look similar.  This plant is in the chicory family, along with radicchio and escarole. For a simple sauté, try this recipe: http://www.italianfoodforever.com/2008/05/sauted-dandelion-greens/ 

Adding white beans to any greens makes them absolutely delicious! http://www.wholefoodsmarket.com/recipe/sauteed-greens-white-beans-and-garlic

Green with Envy

I really admire people who organize and plan their meals. You know them. They wake up actually thinking about what to serve for breakfast, lunch and dinner. I am not one of these people. Around 6PM OR LATER, I panic, usually when these words fall out of Stuart's mouth, "What are we having for dinner, Sweetie?". Dinner?? The pressure sets in and I want to scream "I have hay to pick up, newsletters to write, pigs to feed, horses to attend, labels to print, a house to build, sheep to cuddle, accounting to post, files to organize and you want dinner??". Food never enters my brain until those around me are starving.

The best strategy for me is to clean, prep and cook as many greens as I can in a big pot and then store them cooked in the refrigerator to heat and serve without any need (i.e. pressure) to actually think abut them. I serve salads with every meal, including breakfast, because they require no cooking. Salad is actually delicious with eggs and why not? All I have to do is pull it out of the bag, cut an avocado, sprinkle with a balsamic dressing, and put it on the plate next to eggs or french toast. I can even throw salad greens into the blender with apples and avocado, maybe honey and yogurt if I'm in the mood, and I don't have to think about food. My mind is free to think about the other 200 things I need accomplish. But, that's just me. 

My hero is our member Tracy Welsch. Tracy buys a lot of food from us - far beyond the basic bi-weekly box. She works full-time and sends pictures of the most amazing dinners she has prepared with her fresh food from Waverly Farms. Tracy thinks about food, not just for herself and her husband, but for her children and grandchildren as well. If I were into genetic modification, I would want some of Tracy's DNA drilled into my brain cells because I will never be able to afford a live-in chef, which would be nirvana for me. 

Tracy must feel my pain because she sent this picture of her approach to weekly CSA shares. In her words... "Just wanted to share how I plan for my weekly box - I write everything delivered on my board, determine the recipes I will use and then cross them off as we eat them - this reminds me what's left in the fridge and needing to be eaten. The red is what was left from last week's box and a reminder to use them first. So glad CSA boxes are back! LOVING IT!!" Tracy's CSA box is easy. My CSA box is easy, too, but I'd rather eat at Tracy's house most nights. Try either method, or make up one of your own and send us your approach so we can share it with others.

Hay, Thanks!

Many thanks to our crew and volunteers for helping to bale and store hay, which is what we will continue to do throughout the the Memorial Day Weekend (weather permitting). By the end of the weekend, we will be buffed from this twice-annual full-body workout. Pictured below are: Marissa, Tyler, Junior, Corey, LJ and another Tyler. They are the best hay team around and always cheerful! The wagon in the pic contains just a tiny portion of the bales to be cut and stored this summer so that our animals can thrive in winter. Thanks, again y'all!

Have a safe and fun Memorial Day holiday! Visit the farm if you need a full-body workout.

Enjoy! 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC
2345 Lewiston Plank Rd., Burkeville, VA 23922
www.waverlyfarmsvirginia.com

214-914-0323 (Patti's cell)

Posted 5/21/2015 7:34am by Patti Rosenberg.

Waverly Farms, LC


Dear CSA Members,

This week, we are delivering Weekly CSA and Monthly Protein Shares.  Please remember that we will not deliver boxes during the week of the Memorial Day holiday, so our next delivery will be June 4th to Weekly and Bi-weekly CSA members.

Weekly and Monthly Protein Shares

For your Memorial Day Weekend, we've included Pork Bratwurst, Beef Ribeye and Hamburger - a perfect combination for the grill. This may inspire you: http://www.grillgrate.com/index.php?/recipe_meat_lovers/burgers_brats_beer/

Rib eye is a great steak for the grill. But there are three things to remember with meat that is raised on pasture and fresh:

1) Be sure to thaw it in the refrigerator for 5 days before grilling it for the most tender result.

2) Don't over cook it. Fresh meat cooks about 25% faster than store bought meat because there are no preservatives and it's young! Reduce your cooking time accordingly.

3) Steak continues to cook when you take it off the grill, so be prepared for that by undercooking it slightly and letting it "rest" for a minute before eating it. The longer you cook well-raised beef, the tougher it gets. 

Here's a primer, but remember to adjust the cooking time (keep the cooking temperature the same - very hot) http://www.grillingcompanion.com/grilled_ribeye_steak/#

Weekly Vegetable Shares

Richard, our gardener, put together a perfect box to compliment your grilled meats:

Collard Greens - ‘Alabama Blue’ and ‘Vates’ are terrific sautéed or cooked down with a ham hock or hog jowl. Bacon works well too! I recommend this recipe for traditional southern collard greens: http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe.html but for a lighter fare, without the meat, try collard greens with lemon and garlic: http://www.epicurious.com/recipes/food/views/sauteed-collard-greens-15805

Beets - Members either love or hate this amazingly nutritious vegetable. The greens contain all of the nutrients offered by the roots, so braise them with other greens, such as turnip and kohlrabi. If you are not inclined to love beets, try roasting them for a sweet flavor and potato consistency. We prefer a rustic approach because it is easy. Simply wash and trim them (do not peel them), cut them into 1" cubes, stir them in a bowl with enough olive oil, salt and pepper to coat and season them, then pour them onto a baking sheet lined with parchment paper (or just oiled if you prefer) and cook in a preheated oven at 400 degrees for about 20 minutes or until tender. For further seasoning, add chopped rosemary to the olive oil mixture.

For a more refined beet, roast them in foil and remove the skins, as in this slideshow: http://localfoods.about.com/od/preparationtips/ss/How-To-Roast-Beets.htm#step-heading. Once roasted, you can serve them as a side dish, or add them to a salad such as this very elegant Beet and Feta Salad from Epicurious.com:  http://www.epicurious.com/recipes/food/views/beet-and-feta-salad-230739

Turnips -  The roots of this 'White Egg' variety may look a little funky, but they are still fairly mild, even with the heat we experienced this week. You can roast turnips just like beets, and they are even better together. Here is a recipe that combines beets and turnips with crumbled goat cheese. http://www.gourmetveggiemama.com/2012/10/30/roasted-beets-and-turnips-with-balsamic-glaze/ 

If you are tired of me telling you to roast your roots, here are some other options for turnips: http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/turnip-recipes (o.k., one is actually a roasted turnip with ginger recipe). 

Turnip Greens and Beet Greens - combine the turnip and beet greens into an easy stir-fryr. Throw in your Kohlrabi and Dandelion greens, too. Richard and the crew love clean and remove the stems, chop the stems into tiny pieces and sautee or cook down the greens and stems until tender. Ramp up your greens and turnips by adding apple, as in this recipe for Braised Turnip Greens with Apple recipe: http://www.epicurious.com/recipes/food/views/braised-turnip-greens-with-turnips-and-apples-356069 

Parsley - ‘Giant of Italy’ offers an amazingly mild and fresh flavor. We can’t stress enough how great this stuff is! We seriously eat it on EVERYTHING - with eggs at breakfast, on anything for lunch, and chopped and sprinkled on sautéed greens for dinner. Parsley is so fresh and versatile we will miss it when it's done for this season.

Kohlrabi -  ‘Quickstar’ is a green variety of kohlrabi that can be eaten raw by simply grating or cutting it into small pieces and adding it to a salad for a crunchy alternative to apples. It is also good sautéed or roasted with turnips and other root vegetables.  The greens are edible and can be prepared like kale or collard greens. Try Kohlrabi and Turnip slaw: http://www.wholeliving.com/130818/kohlrabi-and-turnip-slaw.

For more information about this amazing vegetable, and a recipe for Kohlrabi Pancakes, click here: http://www.gracelinks.org/485/real-food-right-now-and-how-to-cook-it-kohlrabi

Italian Dandelion Greens - ‘Clio’ offers beautiful leaves that are great in a salad. They are also  great on pizza!  Not actually a dandelion, but the leaves look similar.  This plant is in the chicory family, along with radicchio and escarole. For a simple sauté, try this recipe: http://www.italianfoodforever.com/2008/05/sauted-dandelion-greens/ 

Adding white beans to any greens makes them absolutely delicious! http://www.wholefoodsmarket.com/recipe/sauteed-greens-white-beans-and-garlic

Green with Envy

I really admire people who organize and plan their meals. You know them. They wake up actually thinking about what to serve for breakfast, lunch and dinner. I am not one of these people. Around 6PM OR LATER, I panic, usually when these words fall out of Stuart's mouth, "What are we having for dinner, Sweetie?". Dinner?? The pressure sets in and I want to scream "I have hay to pick up, newsletters to write, pigs to feed, horses to attend, labels to print, a house to build, sheep to cuddle, accounting to post, files to organize and you want dinner??". Food never enters my brain until those around me are starving.

The best strategy for me is to clean, prep and cook as many greens as I can in a big pot and then store them cooked in the refrigerator to heat and serve without any need (i.e. pressure) to actually think abut them. I serve salads with every meal, including breakfast, because they require no cooking. Salad is actually delicious with eggs and why not? All I have to do is pull it out of the bag, cut an avocado, sprinkle with a balsamic dressing, and put it on the plate next to eggs or french toast. I can even throw salad greens into the blender with apples and avocado, maybe honey and yogurt if I'm in the mood, and I don't have to think about food. My mind is free to think about the other 200 things I need accomplish. But, that's just me. 

My hero is our member Tracy Welsch. Tracy buys a lot of food from us - far beyond the basic bi-weekly box. She works full-time and sends pictures of the most amazing dinners she has prepared with her fresh food from Waverly Farms. Tracy thinks about food, not just for herself and her husband, but for her children and grandchildren as well. If I were into genetic modification, I would want some of Tracy's DNA drilled into my brain cells because I will never be able to afford a live-in chef, which would be nirvana for me. 

Tracy must feel my pain because she sent this picture of her approach to weekly CSA shares. In her words... "Just wanted to share how I plan for my weekly box - I write everything delivered on my board, determine the recipes I will use and then cross them off as we eat them - this reminds me what's left in the fridge and needing to be eaten. The red is what was left from last week's box and a reminder to use them first. So glad CSA boxes are back! LOVING IT!!" Tracy's CSA box is easy. My CSA box is easy, too, but I'd rather eat at Tracy's house most nights. Try either method, or make up one of your own and send us your approach so we can share it with others.

Hay, Thanks!

Many thanks to our crew and volunteers for helping to bale and store hay, which is what we will continue to do throughout the the Memorial Day Weekend (weather permitting). By the end of the weekend, we will be buffed from this twice-annual full-body workout. Pictured below are: Marissa, Tyler, Junior, Corey, LJ and another Tyler. They are the best hay team around and always cheerful! The wagon in the pic contains just a tiny portion of the bales to be cut and stored this summer so that our animals can thrive in winter. Thanks, again y'all!

Have a safe and fun Memorial Day holiday! Visit the farm if you need a full-body workout.

Enjoy! 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC
2345 Lewiston Plank Rd., Burkeville, VA 23922
www.waverlyfarmsvirginia.com

214-914-0323 (Patti's cell)

Posted 5/13/2015 10:43pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Farm Members!

Weekly and Bi-weekly CSA shares will be delivered this week.  Monthly protein shares will be delivered next week (May 21).  Remember that May 28 is a HOLIDAY so no boxes will be delivered that week. We hope you have fun plans for the Memorial Day week.

Richard Hendley, our gardener, and his crew of trusted helpers have harvested a great box for you this week.  Richard also injured his foot and had to sit inside for a few days, which is hard for him, and so he offered to write a few sections for the newsletter.  Before he tells you about Succession Planting, here are Richard's descriptions of the harvest vegetables. I hope you will also enjoy his straight forward approaches to eating them. I've added a few recipe links, too:

Kale -   Members will receive either the ‘Red Russian’ ‘Lacinato’ OR ‘Dwarf Siberian’ varieties.  Most people are probably familiar with kale, but it’s delicious chopped up and mixed with some lettuce in a salad, lightly sautéed in some olive oil and garlic, or roasted in the oven with oil and salt and pepper. Here is a recipe for Two Bean Kale Soup and a video to show you how. Move around the slide show for other delicious kale recipes and to feel great about the Vitamins K, C and A. 

Lettuce Mix - this ‘Salad Bowl’ variety is triple-washed and offers a melody of red and green varieties. Enjoy it while it lasts because once the heat of summer comes, our lettuce will start producing flowers instead of leaves and will not make another appearance until the cooler fall weather. It's strawberry season, so try this Strawberry, Pistachio, Feta Salad.

Parsley - ‘Giant of Italy’ is a flat-leaf variety that is great on top off ANY dish. I’ve rediscovered the greatness of parsley this past winter after harvesting some overwintered plants from the high tunnel.  I like to chop it up finely and put it raw on salads, eggs, meat, fish, pasta, or anything else really! It’s packed with all kinds of vitamins and minerals that our bodies need. You might try Tabouli Salad, which uses your parsley and onions from last week. 

Turnip -  ‘Scarlet Queen’ is a red-skinned and white-fleshed spring turnip. Tender flesh and mild flavor make these great for slicing or dicing and putting in a salad raw. And don’t throw out the greens!  You can sauté them with some garlic and your favorite spices for a nice side dish. This Roasted Scarlet Turnips and Baby Blues picture book is so nice to look at. You can also use sweet potatoes or any other root or onion to roast with these turnips. 

Head Lettuce - ‘Buttercrunch’ is tender and offers delicious green heads. I like to use the larger leaves as wraps by spooning some stir-fried vegetables and nuts onto an individual leaf and eating with my hands. Sort of like a lettuce-shelled taco! Here is a recipe for Buttercrunch Lettuce and Mango Salad that also uses avocado. 

Broccoli  OR Spinach - 'Green Magic' is the broccoli variety and 'Tyee' is the spinach variety. We are offering one of these two items to each of our customers because we do not have enough of each to offer them both to everyone. Fear not! Broccoli will be on the menu again in future weeks.  This is just the beginning of our broccoli harvest, and with the huge fluctuations in temperatures we’ve had this spring, our crop is not as uniform as I hoped it would be. We will keep a record of those customers who are not receiving broccoli this week and be sure to include it in those boxes as soon as we have more. For some, Broccoli Quiche is perfect for meal and goes well with your favorite salad.  For others, this is your last chance till the Fall/Winter Season to try and easy but super delicious Spinach Lasagna!

Garlic Scallions - A tasty spring treat! These are juvenile garlic plants that have not formed full cloves yet.  Both the bulb and the greens are edible and have a garlic flavor that is slightly milder than a mature garlic clove.  Use them like you would regular garlic.  I like to sautee them in olive oil for a short period and then add whatever meat, eggs, or vegetables I want to the pan. Garlic Scallion Spaghetti anyone?

Protein Share Members (Weekly and Bi-weekly only) will enjoy stew beef and beef ribs. Stew beef is best cooked slowly make a Nourishing Beef Stew that you can eat for dinner now, freeze or take to work for a most satisfying lunch. Beef Ribs are easier than they look. Try this recipe for Slow Roasted Beef Ribs

Succession Planting  

It’s a busy time of year in the gardens at Waverly Farms! In addition to maintaining and harvesting our spring crops, we’ve been planting first successions of our main summer crops such as potatoes, corn, eggplant, peppers, squash, cucumbers, and tomatoes, and we’ve still got so much more to get in the ground. In order to have quality, fresh crops throughout the summer and into the fall, it is necessary to implement a practice called succession planting. The idea behind succession planting is to always have new seedlings going into the ground to replace those plants that have grown, fruited, and succumbed to the elements (hot weather, pests, diseases, etc.).  Certain crops, such as summer squash, cucumbers, tomatoes, and snap beans, will not last the entire summer, so replacements must be timed correctly to fill in for the original plants.  In cooler climates this is unnecessary because the growing season is so short. Luckily, we live in Virginia, where we can harvest and enjoy lots of these summer crops for several months out of the year with just a little extra planning to time the successions correctly. We’re looking forward to the bounty that these first little summer seedlings will produce in the future and can’t wait to share it with you!

Spring Kids!

Marissa Kubinyak, our Animal Manager in Training, wanted to share this picture with you of our new goat kids. While their mothers go off to graze, a few "Aunts" host a nursery school. Late afternoon is a great time to see the kids play together, with corrections now and again from the adults. These darlings are 1-3 weeks old right now and most adorable!

Thank you, again, for your patronage!

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

Posted 4/3/2015 7:53am by Patti Rosenberg.

Dear %%user-name%%,


We don't mean to bother you, and this is the last note you will receive about this. But, our records show that you have not yet signed up for our Spring/Summer 2015 CSA. And, that's o.k.! But, if you want to and just haven't had the time, this is your friendly reminder with convenient links and phone numbers to make it easy. You can even pay later if you need to.

Richard, Amy and others have been working all winter to plant their best garden ever and will deliver first CSA boxes filled with healthy veggies, eggs and meats on April 30th! There are many options that are more convenient, but none that offer a full box of chemical-free, organically-minded, locally grown food that contributes to your good health.

If you'd like to sign up now, we've provided a link for you below. Or, just call me at 214-914-0323 or email patti_rosenberg@hotmail.com and I will do it for you. You can send a small downpayment anytime before May 15th to Waverly Farms, LC 2345 Lewiston Plank Rd., Burkeville, VA 23922.  And, you are welcome to pay your balance throughout the season.

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

%%renewal-link%%

We look forward to having you back this season.

Your friends at,
Waverly Farms, LC
 

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

Posted 3/29/2015 6:35pm by Patti Rosenberg.

Waverly Farms, LC

Hi, CSA Members -

Our dear hens have been producing like crazy and we finally have plenty of eggs.  If you'd like to receive eggs, pork sausage, beef, honey, spinach, swiss chard and/or lettuce, let us know how much and we'll add it to your CSA account and drop off your order on Thursday, April 2nd to the pick up location you selected. 

In addition to caring for our hens, goats, cattle, pigs, horses and llama Richard, Amy, Marissa and our newest apprentice, Michael Fraade, have been transplanting like crazy and our gardens are almost full with Spring vegetables.  Your first CSA box arrives April 30th.  

This is a great time to remind friends and family to enroll and receive the same farm fresh delicious food you will be enjoying.  Just send them to our website at www.waverlyfarmsvirginia.com (CSA Enrollment is in our online Farm Store) or have them call Patti at 214-914-03423.  

Happiest of Springs!!!  We earned it this year!

Thank you, Patti

 

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

Posted 3/12/2015 10:47am by Patti Rosenberg.

Living the Country Life Magazine published a good article about us this week.  You can see it at: Going Natural.  Thanks nice photographers and writers for making our farm look great! Here is one of the pictures they took but did not publish. Nothing quite as adorable as a happy pig in mud. Lol.  It's not too late to sign up for our CSA.  CSA Member Sign-up  

Happy American Guinea Hog

Posted 1/29/2015 6:44pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!  

CSA members have overwhelmingly requested Waverly Farms free-ranged, soy-free, Certified Organically-fed eggs during these winter months. We happen to have them and would love to sell them to our loyal members. Though we cannot justify the delivery costs to deliver eggs weekly, we can bring them to you monthly. Farm fresh eggs last for up to 6 months as long as they are kept refrigerated, so ordering a month's worth is very safe. 

We charge $6/dozen for our eggs. That's only 50 cents per egg and it costs this much to feed and care for our hens. Free-ranged, soy-free, organically-fed eggs contain more nutrients per calorie than any other food, including protein, all B-vitamins, Vitamins A, D, E and K, selenium and a host of other important nutrients. Free-ranged eggs provide 200% more vitamin E and significantly higher amounts of Omega 3 fatty acids (the healthy ones) than conventional caged eggs. Complete information about pastured eggs can be found in this research paper provided by whfoods.org.  

In response to your requests, we are offering monthly egg deliveries on these first Thursdays of each month:

  • February 5th
  • March 5th
  • April 2nd

We will deliver to our regular pick-up locations on these dates. For Home Delivery subscribers we will add $8 to each delivery and drop them at your door.

If you would like to be included in these special egg deliveries, please reply to this email with your egg order.  We'll add the charges to your Waverly Farms account, send you confirmation and an invoice, and deliver eggs to your designated pick-up location. 

If you have any questions, please don't hesitate to call us at 214-914-0323.

Thank you!

Your Friends at Waverly Farms

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
patti_rosenberg@hotmail.com

Posted 1/15/2015 3:28pm by Patti Rosenberg.

Enroll before March 1st in our Spring/Summer 2015 Season and receive a FREE GIFT BOX from Waverly Farms that includes a dozen eggs, jar of honey and sweet potatoes. It's our way of saying thank you for supporting our efforts to bring local, sustainably grown food from our farm to your table. 

As a Spring/Summer 2015 member, you'll receive a Regular or Large, Weekly or Bi-weekly box of fresh vegetables and fruit. You can add optional eggs, meat and home delivery, too. You will also receive a weekly newsletter that describes everything we harvested and provides helpful recipes and storage tips.  

For as little as $28 every other week, you will save money, eat better, and enjoy better health. Sign up now in our online Farm Store, or call us at 214-914-0323.

Need more information? Check out our website at www.waverlyfarmsvirginia.com

 

Posted 12/15/2014 4:05am by Patti Rosenberg.

Waverly Farms

Hi, Everyone!  

Our CSA delivery for the week including the New Year is scheduled for Thursday, January 1st. But, since that is New Year's Day, we are hoping you can receive your box on Tuesday, instead. You will not have received a box the previous week, because of the Christmas Holiday. Please confirm that you can pick up on Tuesday. Or, if that day is not good for you, let us know that, too, and we will accommodate you on Thursday.

Please reply to this email with confirmation or instructions.  

Your box this Thursday, December 18th will be delivered as usual on Thursday and includes weekly, bi-weekly and monthly subscribers.  

Thank you!  Patti

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