News and Blog

Posted 12/17/2015 6:29am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This final share of the Fall/Winter Season is for Weekly CSA and Monthly Protein Share members. All members are encouraged to leave any bags or other reusables for us to pick up. You can also mail them to us (address below), bring them to the farm anytime, or hold them until next delivery, either this winter if you participate in our monthly egg delivery, or next season, which is just around the corner. Packaging is a big cost and a waste of resources so we appreciate the effort you go to to return it to us.

Thank YOU!

We end this year with special appreciation for all of our customers who support local farms such as ours. Only with your support of our CSA model (which stands for Community Supported Agriculture), is Waverly Farms able to provide animals with a humane, free-ranged, pastured life supplemented with Certified Organic food and offer an extensive variety of vegetables, eggs and meat to our community of customers and volunteers. This is an expensive growing model, not suitable for a wholesale market.

Bringing our harvest directly to you through the CSA model allows you to get it within hours of harvest when nutrition is at its peak. 

Your support allows us to grow more than just a garden to sustain our family. You allow us to sustain the health of a community, and that is a blessing for us. 

Thank you! We wish you the merriest Christmas, happiest Holiday Season, most insightful Advent Season, and blessed New Year.

Your CSA Box

This week's CSA share includes:

Carrot 'bolero' - Wow! These carrots are delicious, and so pretty! Enjoy these last carrots fresh from the fridge or make your favorite carrot cake or casserole. The bolero variety is considered a storage carrot, which means it holds flavor during storage. You'll want to store them in the coldest part of your refrigerator because carrots love temperatures between 32-38 degrees F with humidity of 98%. Some recommend covering carrots in water when storing them. If that's too messy, put them in a Ziplock with a clean, wet paper towel. 

Parsnip 'lancer' - This roasted root meal may change your life. Cut carrots, turnips, and parsnips into bite-sized pieces (about 1"), stir them in olive oil to coat, spread in a single layer on a cookie sheet lined with parchment paper, salt and pepper to taste, and bake in a preheated oven at 400 degrees for about 20 minutes or until tender. For a real treat, remove the core of your Nappa cabbage and cut it into quarters, coat quarters with olive oil and place them on the same baking sheet with the roasted root vegetables. And, if you really want to be fancy, you can also place chicken thighs, bone in, patted dry, and skin side up on the same baking sheet with the vegetables for a complete one pan meal. If you add chicken, increase the cooking temperature to 450 degrees and the cooking time to 30-40 minutes. I did this last week, per a recommendation, and it worked beautifully. 

Turnip 'purple top' - See Parsnip above.

Radish 'misato rose' or 'nero tondo' - Dice and include radish in a stir-fry with cabbage and kale, or eat it raw in a salad or as an appetizer with butter and salt. 

Popcorn 'dynamite' - be sure the bottom of the pan is well coated - like 1/8" - 1/4" - with oil and cook on medium high until kernels are popped. Be careful not to burn the popcorn. It helps to shake the pan so that delicate kernels do not sit long in any one place.

Kale 'lacinato' - Remember that kale has the best flavor when roasted, using the same recipe as in Parsnip (above). It can even be roasted with parsnip. Kale is also lovely in a smoothie or stir-fry. When stir-frying kale, be sure to remove the tough stems and add 1/4 cup of water. The water allows it to steam and soften a bit. 

Spinach 'tyee' - Gently steaming spinach allows it to retain almost all of its nutrition. This would be great with a soft boiled, poached or fried egg. You can also combine kale and spinach in a stir-fry. Cook the kale first, then add the spinach since it wilts quickly. Salt and pepper to taste. 

Head Lettuce 'sierra' - Lettuce wraps or a salad with anything you love in it would be terrific. Eat this early because it is delicate and will not last as long as some of your other greens. Recipe Hub offers several lettuce wraps from traditional to Greek and Mexican. 

Napa Cabbage 'minuet'- Roasted, steamed or stir-fried with Kale and Spinach, Napa cabbage is sweet and full of hydration. Roasted Napa Cabbage is my favorite because it is easy and roasting caramelizes the sugar in cabbage giving it a rich, deep flavor. Gently Steamed Napa Cabbage packs a lot of flavor, too, and retains the most nutrition. Throwing it into any stir-fry, especially with Kale and spinach sweetens the stir fry and gives it a great texture. Parents have put cabbage in with other greens for years to get their children to eat more greens. 

Protein Shares for Weekly and Monthly members will include Chuck Roast and Hamburger. Chuck Roast can be cut into chunks and stir-fried as in this Quick Beef Stir-fry. Of course you will use Kale, Spinach and Cabbage in place of broccoli this week. Or, pop the chuck roast into the slow cooker with this delicious Slow-cooker Chuck Roast recipe. Southern Living offers 9 Beef Casseroles in case you want to make something in advance of holiday company. Ground beef makes great tacos for everyday, too, or my favorite Hamburger Steak Smothered in Onions


This week is Richard and Amy's last official week as gardeners at Waverly Farms. We are grateful for their time and unwavering commitment to our farm and your health and nutrition. They grew an amazing garden and brought more to this farm than anyone before them! We are excited to hear about their next adventures, which just now unfolding. Each will travel for several weeks and then settle into something new and in the city for now. We will miss their caring hands and positive spirits in the garden and look forward to many visits from each of them! Because they are kind and incredibly responsible, they each gave us notice well in advance and helped us search for and find our new gardeners.

Jasen Fore, JJ Eisfelder and their almost three year old son, Estes, will lead the garden next year, and, we hope, for many years to come. They have grown organically in our rural community for over 15 years. Their vast experience and passion for growing will will help us further expand our garden to include mushrooms and fruit. We are super excited to have found this amazing couple and grateful for their time with Amy, Richard and me in planning of the 2016 garden. The transition could not have been smoother.  


All the best, 

Stuart and Patti Rosenberg
and the entire staff at 

Waverly Farms, LC

2345 Lewiston Plank Rd.
Burkeville, VA 23922

Posted 12/11/2015 10:19am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

Dashing through the snow in a one horse open sleigh, over the hill we go, laughing all the way!


Seriously, I felt like Santa yesterday packing CSA shares then delivering them. I had not done that in a long time - not since Richard arrived two years ago - but for the stress of wanting to deliver everything correctly and on time, a stress surely Santa feels too, it was so fun to touch the harvest that Richard, Amy and Danny pulled out of the gardens, carefully washed and packaged yesterday. Good and brilliant elves, if there ever were any.

If one substitutes snow for mild traffic, and a red and white used Ford Econoline van that says B&D Chimney Services (how appropriate is THAT for Santa Clause??), the pleasure of delivering such beautiful harvest shares WAS a lot more fun as a sleigh ride in the snow.

Visiting with customers, enjoying cookies from Sweet Creations Bakery and the best BLT sandwich I've ever had from Bombolini Pasta, it was easy to see why Richard chose the pick-up locations that he did, and why he enthusiastically leaped into the van by himself every CSA Thursday. Maybe Richard is Santa Clause. Maybe the whole magical concept of sleigh rides and leaving treats for Santa originated from farm deliveries of generations past. Or, maybe I'm stretching a bit here. It was fun, though. 

As the Fall/Winter CSA season winds down we offer sincere appreciation to all of you who support the work we do. So many thank you cards, gifts and kind words. We know we are not perfect, and your patience is admired. Happiest of Holidays, Merry Christmas, Happy Hanukkah. We love you all!

Upcoming Attractions 

During the winter, we will continue to have eggs and greens. If you are interested in a monthly delivery, please let us know. Eggs are $6 per dozen and greens are $5/bag. We will post these items in our online store where you can order adhoc, or just respond to my reminder email I will send out a week in advance. Delivery dates will be every 4 weeks on: 

  • Thursday, January 14
  • Thursday, February 11
  • Thursday, March 10
  • Thursday, April 7

The first Spring/Summer CSA Shares will be delivered Thursday, April 28th. We will let you all know when we reopen enrollment in January.

CSA Shares This Week

This week is for Weekly and Bi-weekly Members. We continue to regret that weekly members will not get eggs this week, but will next week. Next week, our last of this season, we will deliver CSA shares to Weekly members and to anyone subscribing to a monthly Protein share. 

Fennel - That's the funny looking light green bulb with tubes sticking out of it. We put plenty in your share. We love it with fish as in Snapper with Fennel, Onion and Tomato - substitute any light colored fish for the snapper (cod, halibut, mackerel). Or, one of my all time favorites that guests love is Carrot Fennel Soup. With the fresh carrots and fennel in your box, it will never be better than this holiday season! Throw in dill with either of these recipes, if you don't have another use for it.

Spicy Greens Mix - What a pretty bag of greens. I would be tempted to make a salad Try them in this recipe for Stir-fried Baby Greens with Ginger and Garlic. Or, make a salad with your favorite fruit and any sweet dressing. 

Escarole - This is the thing in your share that looks like a head of lettuce. It's excellent raw or in a salad or lightly sauteed in olive oil and garlic. You can even throw it into your Spicy Greens Mix. Martha Stewart really likes this healthy green which helps reduce blood sugar. Here are several Escarole Recipes from her. Like all greens, escarole will benefit from a good wash, spin and bag into a zip lock with paper towel to store in the refrigerator for up to a week. Also, as with other greens, they will last longer if they are stored as dry as possible without dehydrating them. 

Nappa Cabbage - This is huge and obnoxiously heavy! The light green curly cabbage looking leaves, also in a head. Here are 6 Things to Do with Napa Cabbage, from another CSA no less!

Dill - Add this to just about any dish. While everyone is talking about football this season, you can show off by discussing 10 Foods That Pair Well With Dill. THAT may quieten the room for a brief time. 

Salad Bowl Lettuce - This is the pretty light green leaves in the plastic bag. We snack on this raw. That's right. Pull it out of the bag and stuff it into your mouth. It's delicious. If you want to get fancy, make a salad. In case you are wondering, there is a Perfect Simple Salad, and this shows you how to make it.

Carrots - Eat at least one raw. New science suggests that Vitamin A taken from artificial sources might be detrimental, but never, never from natural sources like carrots. Since you have fennel you should definitely make the soup, or some version of it, described above (see Fennel). Carrots are also great alternatives to chips and love dips. In fact, carrots can be the dip as in this make-ahead recipe for Carrot and Cumin Dip

Beets - Also can be a dip. See recipe above. But for my money, I'll roast beets all day long. Roast and serve them with goat or any feta cheese as in Roasted Beets with Goat Cheese and Walnuts. Put these over a salad of spicy greens and/or salad bowl lettuce. Good grief, it's so good! The perfect winter salad!

Rutabaga - We had alot of these and could have given you more, but held back. Seriously, the number one complaint about our CSA shares, and the number one reason for CSA dis-enrollment nationwide is "too much produce". We know it, but have to tell you that it is SO HARD not to put all of this goodness in your CSA share. Forgive us! We mean well... Rutabaga is a root, right? So, make Rutabaga Oven Fries all day long. Your family will love these sweet nubbies. 

Sweet Potato - OK, it's confession time. These "fingerling" sweets are not as gorgeous as the big ones we've had in the past or that you can buy in the store. In this year of massive rain, we had to pull these potatoes out of the ground or risk them all rotting. We made them fashionable at market, so we'll try this on you, too. Just clean them, cut where necessary to make them a common size or to remove scars. Leaving skins on, coat them with olive oil, salt and pepper and roast them in a preheated 400 degree oven until tender, about 15-20 minutes. 

Collard Greens - These would be a superb compliment to sweeten your Spicy Greens Mix in a stir-fry. Or to feature their sweetness without interruption from other greens, you must make Southern-style Collard Greens

Protein Shares will enjoy Steaks and something else this week - Michael's phone is broken so I cannot call him to ask. Remember to thaw important cuts in your refrigerator for 5-6 days before cooking them. This additional time tenderizes the meat and enhances the flavor. 

Hope you enjoy your CSA share this week, and time with family during the holiday. Thank you, again and again for your involvement in our farm. 

Stuart and Patti Rosenberg
and everyone who worked so hard this year at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922

214-914-0323 (Patti's cell)

Posted 12/9/2015 8:40pm by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This week's shares are for Weekly and Bi-weekly members. If you are a Bi-weekly member, this is your last share of the season. Weekly members and Monthly Protein Share members will receive their last shares next week, December 17th. Then, we will take a winter break and see you again in Spring! 

I just learned that Richard is ill and unable to direct packing and deliveries tomorrow. That means that I will need to step in to fill his very large shoes, which will cause a delay in getting the newsletter to you. So, this short note is to provide a list if things in your share tomorrow. By Friday, I will send more information, including recipes. 

CSA Shares for Weekly and Bi-weekly members include: 

Fennel 'Orion' - These bulbs have a sweet, anise-like flavor and are great chopped up raw in a salad or roasted in the oven with other root crops.

Spicy Greens Mix - The bag contains arugula, mizuna, 'Ruby Streaks' mustard, and tatsoi. enjoy it sauteed with some garlic or chopped up in a salad. The red mustard adds a little heat!

Escarole 'Natacha' - A salad green in the chicory group of plants. It can be eaten raw in salads or lightly sauteed in olive oil and garlic and served as a side dish.

Napa Cabbage 'Minuet' - The same Napa cabbage we've seen throughout this fall. These heads can keep in the refrigerator for weeks if you keep them in a plastic bag. Check them every once in a while and be sure to discard outer leaves that have gone bad.

Dill 'Superdukat' - Aromatic herb that's great in soups or fresh on top of a salad. It's good on just about any dish actually!

Loose Leaf Lettuce - 'Salad Bowl': Excellent, tender variety. These leaves are triple-washed and ready for your salad bowl.

Carrots 'Bolero' - Some of these have gotten quite large! They're all sweet though, and can be eaten raw, roasted in the oven, or put in a vegetable soup.

Beets 'Chioggia' and 'Red Ace' - 'Chioggia' is pink-skinned with striped flesh, and 'Red Ace' is a deep red throughout. Really good roasted with other root crops or in a stew.

Rutabaga 'American Purple Top' - A close relative of turnips, these have orange to yellow flesh and are sweeter than turnips. Try them mashed like potatoes or roasted.

Sweet Potato 'Beauregard' - A standard sweet potato variety. Wonderful for roasting, mashing, or putting in a soup. They're also great keepers if you put them in a cool, dark spot in your home.

Collard Greens - a fall favorite and we are so glad to have them! remove tough stems and either roast or stir-fry  

More to come! Thank you!  Patti


Stuart and Patti Rosenberg
Waverly Farms, LC

Posted 12/3/2015 11:01am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

This week's box is for Weekly members only. Despite the rain this week, the garden crew has pulled together a terrific box for you, including:

Spinach 'Tyee' - Delicious raw in a salad or sauteed with some garlic and olive oil. Also consider this very flexible recipe for Chickpeas and Spinach Sauté. Add any greens or roasted root vegetables to this very satisfying dish. Also see Lettuce below for adding it to salads.

Lettuce 'Salad Bowl' - This loose-leaf green variety has been triple-washed so it's ready to be dumped straight into your salad bowl!  We made a salad with it this week with pomegranate, sunflower seeds, and carrots with a tahini and balsamic vinegar dressing. Add anything - fruit, nuts, avocado. It's the best "fast food" you can make. Add spinach and cranberries in this recipe for Jamie's Cranberry Spinach Salad. Don't just use spinach. Add the flavors of Salad Bowl Lettuce, too.

Turnip 'Purple Top':  The standard turnip variety.  The leaves have been looking a little rough from the cold weather we've had, so we are just giving you the roots this week. Here is a recipe you must try from Bonapetit for Turnips with Roasted Garlic, Goat Cheese and Sesame. Also uses your cilantro!

Sweet Potato 'Beauregard' - A traditional sweet potato variety.  This is wonderful for roasting in the oven, grating into a hash, or for mashing. This recipe for Mustardy Kale Salad with Roasted Sweet Potatoes and Apple will certainly get your family to eat greens. Since we don't have kale for you this week, use your Braising Mix, Lettuce or Tokyo Bekana in place of Kale. 

Parsnip 'Lancer' - Try roasting these in the oven with your other roots for a nice medley! Parsnips are sweet and potato-like. They are terrific roasted, or made into soup, as in Creamy Roasted Parsnip Soup.

Tokyo Bekana -  A chartreuse Asian green with a mild cabbage-like flavor.  It has a really tender texture so it's great raw in salads or sauteed.  You could also use the leaves as wraps for a stir fried dish. My favorite recipe for this vegetable is Risotto with Greens. Add other greens as you wish, and salmon or chicken. This is a lovely dish! 

Braising Mix -  This bag of mixed greens contains tatsoi, mizuna, and a red mustard.  Stir fry them in a pan with some garlic, soy sauce, and sesame oil for a tasty side dish. These greens will compliment Tokyo Bekana in a stir fry such as Steamed Asian Greens with Honey Soy Sesame Dressing.  

Bok Choy 'Joi Choi':  This is the same variety we saw a few weeks back.  The heads are large, but they're still really tender and delicious. Chop your Bok Choy and then cook Soba Noodles with Wilted Bok Choy. Top with a poached egg for a complete meal. A simple stir fry dish is Easy Bok Choy. If you prefer, substitute a teaspoon of low sodium organic soy sauce for the salt. 

Cilantro:  This flavorful herb is best used raw and is great on any curry or Mexican-style dish. It's great chopped as a topping for chili, or in salsa, or just on a hamburger or sandwich for a fresh, green flavor. 
Protein Share members receive Beef Liver, Pork Seasoning Meat, and Pork Chops.
Liver is the new superfood and the younger generation can't get enough of it. Eaten occasionally, liver provides a huge boost in nutrition, especially important B vitamins. See Top 11 Superfoods. My niece freezes her liver and puts at tad of it into her morning smoothies. Even her skeptical husband tells me that he can't taste the liver and enjoys her "liver" smoothie. They both look great! Whether a liver lover or hater, you should try Absolute Best Liver and Onions Recipe. It claims to convert haters to lovers. Let me know. 
Pork Seasoning Meat is fabulous for seasoning vegetables and roasts. I would encourage you to try a little on top of a turkey or roast at Christmas. It just adds a great flavor to anything. But, the best thing you can do with Pork Seasoning Meat is to make lard as in How to Make and Cook with Pork Lard. This requires slow cooking and a strainer, but will keep in a glass jar in the refrigerator for up to a year and is terrific in risotto, pasta, vegetable stir-fry, eggs, and the ultimate - pie crust and biscuits.
Pork Chops are the best weeknight dinner I know. Be sure to cook them gently. Here are three recipes: Grilled Pork Chops with Apple-Bourbon Glaze, Grilled Maple Chipotle Pork Chops on Gouda Grits, and, in case you don't have a grill and want a sure-fire recipe for tender chops, try Pork Chops with Herb-Mustard Butter.

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

Posted 11/24/2015 9:53am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

Happy Thanksgiving! This week's box is for all members - weekly, bi-weekly and monthly. Please remember to pick up your CSA share today!!! 

As we mentioned last week, weekly members will NOT receive eggs today. Please only take the eggs with your name on them as our hens respond to shorter days with reduced egg production.

Your Thanksgiving Harvest Includes:

Parsnips 'Lancer':  These white root vegetables are closely related to carrots but have a sharper flavor.  Like all our other root crops, these are wonderful roasted in the oven. For a most delicious soup, try Potato, Carrot and Parsnip Soup. It even uses your Parsley!
Potato 'Purple Sun' or 'Kennebec' or 'Purple Viking':  These are potatoes we dug up in July and stored for fall and winter. 'Purple Sun' has purple skin and golden flesh, 'Kennebec' is a more typical white/gold variety, and 'Purple Viking' has pink and purple skin with white flesh.  They're all great! Leave the skins on and try Mashed Potatoes and Buttermilk.

Sweet Potato 'Beauregard':  These sweet potatoes may be on the small side, but they're just as tasty as any.  They're great roasted in the oven with a little oil, salt, and pepper. How about Sweet Potatoes with Toasted Marshmallow Swirls.

Popcorn 'Dynamite':  This is the same popcorn we featured a few weeks back.  Cover the bottom of a pot with oil, add the kernels (about 3 full cob's worth is a serving for a few people), cover, heat, and wait for the kernels to pop.  Once the popping slows significantly, it's time to dump them in a bowl and season them with salt.

Kale 'Vates':  This is a curly-leafed variety and is great cooked or in kale salads. Try Crispy Bake Kale with Gruyere Cheese

Spinach 'Tyee':  The same variety we've seen the last few weeks.  Enjoy it sauteed or raw! Here is Baby Spinach and Garlic Bread Pudding

Napa Cabbage 'Minuet':  This is a versatile cabbage native to Asia.  Its tender leaves can be prepared in the same manner as those of its European cousin. Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

Beets 'Red Ace' and 'Chioggia Guardsmark':  'Red Ace' is a typical red beet and 'Chioggia Guardsmark' is pinker with rings in the center. Make the beautiful Beet and Apple Salad a new Thanksgiving tradition.

Carrots 'Bolero':  The same variety we've been seeing.  If you're feeling adventurous, you can make Carrot and Cabbage Kimchi. Or, opt for the elegant Brown Sugar-Glazed Carrots with tops on. It's o.k. to cut the carrots in half lengthwise, too.

Turnips 'Purple Top':  These tasty turnips are great roasted in the oven or mashed like you would potatoes.  You could also mix them with mashed potatoes to add a different flavor to a traditional dish. Mashed Turnips with Crispy Shallots would be a great dish for Thanksgiving. There is no better way to show off a Thanksgiving harvest than roasting all of your roots together as in Roasted Root Vegetables. Be sure to roast beets separately and add them to the medley just before serving (otherwise they may turn everything purple). 
Parsley 'Giant of Italy':  Parsley makes a great garnish to any Thanksgiving dish! See above, or use it to garnish any dish. It's also great in the turkey and stuffing. 
Protein Share Members are receiving beef, pork or lamb roasts. We'll call them mystery roasts since we don't know who got which one. We just gathered all of the great roasts we had and sent them to you. Please write me if you need a recipe for yours, since including recipes for all would make for a lengthy newsletter. 

Thanksgiving is Different, Now

The originators of this day focused upon giving thanks for an abundant harvest, sorely needed for survival, and for the other blessings of the previous year. 

Before running a farm, Thanksgiving was pretty straight forward. Everyone gathered and joyfully cooked our favorite recipes never really worrying about whether something was available or not. If we made it to the grocery store before the crowd, everything we needed was there. We were thankful for being together, for the good food that God provided to nourish our bodies, for everyone's good health, and the blessings bestowed upon us during the previous year. 

Running a farm certainly changes things. We had no idea what it really took to raise good food. Raising turkeys is darn hard and expensive. One local farmer raised 300 turkeys and lost 80% of them to an unexpected freeze two weeks before Thanksgiving. He had to quit farming and go to full-time non-farm employment. Growing vegetables is not any easier. At every turn, insects, disease, soil deficiencies, heat, cold, wildlife (those deer!) and other unexpected twists of nature make the work of growing vegetables extremely hard. Not all make it. And we mourn every patch that doesn't. We are now extremely thankful for food that makes it all the way to our table. 

It's no wonder that the shift in farming has been dramatic over the years; it is hard to grow nutritious, safe, local food. There is no other way to do it other way to do it other than with the hard work of dedicated people. When Thanksgiving was made a national holiday 90% of people in the US lived on farms. Today, less than 1% do. Only 2% of our population raises all of the food produced in the US. To feed 9 billion people, the world's policy makers are asking everyone to accept more compromises in how our food is raised. Already, most dairy cows, pigs and chickens live indoors. Most beef cattle is feedlot managed for more than half of its growth. Most food is picked green, trucked for hundreds if not thousands of miles and old by the time we buy it. Most corn, soy and other food is genetically modified to withstand doses of chemicals that are more than 10 times stronger than those those used in previous generations. Over 60% of US vegetables are imported from foreign nations and this percentage is expected to grow. I was so blissful before I know about all of this. 

When we sit down for Thanksgiving, now, our thanks are to God for the many blessings bestowed upon our family, and especially for watching over Richard, Amy, Michael, Amanda, Marissa, Wesley a host of volunteers and other staff as they take good care of our land, our animals and the seeds they plant. It is awfully dirty work, not easy on their bodies and often hard on spirits, but I know they are proud of the contribution they make and so excited when things go well. 

Since owning the farm, I cannot get all the way through a Thanksgiving blessing (or even this newsletter) without tears as I think of all the hard work, the sacrifices, and the miracles that occurred to bring us good food. Thanksgiving is so much more meaningful now. I am truly thankful for and humbled by the blessings bestowed upon us, and for the food we are so privileged to consume.


You've seen this picture before, but here it is again - Marissa, Richard and Amy. Thanks, y'all!

And, here is Michael, who is genuinely gentle and caring with the animals.

 We all have much to be thankful for. Happy Thanksgiving!

Stuart and Patti Rosenberg and
our farm friends whom we love very much!
Waverly Farms, LC
214-914-0323 (Patti's cell)

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

Waverly Farms, LC

Dear Waverly Farms CSA Members, 

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

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

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

This Week's Harvest (Weekly Members)

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

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

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

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

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

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

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

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

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

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

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

Stuart and Patti Rosenberg
and the most awesome farm team on the planet at
Waverly Farms, LC

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

Waverly Farms, LC

Dear Farm Members,

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

Hi Patti,

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

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

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

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

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

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



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

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

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

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

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

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

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

This week, members will enjoy:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Waverly Farms, LC

Dear Weekly CSA Members, 

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

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

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

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

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

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

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


Special Reminder 

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


CSA Shares - Weekly Members Only 

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

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

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

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

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

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

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

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

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

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

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



Stuart and Patti Rosenberg
and the nicest farmers you'll ever meet at
Waverly Farms, LC
214-914-0323 (Patti's cell)

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

Waverly Farms, LC

Dear CSA Members,

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

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

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

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


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

Your Farm Harvest/CSA Share:

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

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

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

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

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

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

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

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

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

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


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

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


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


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

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

Waverly Farms, LC

Dear CSA Members - 

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

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

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

Kids petting hens
Michael shows the soft side of hens.                                 

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

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


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

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

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

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

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

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

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

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

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

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

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


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

Happy days!

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