News and Blog

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

Waverly Farms, LC
Fresh, Local, Sustainable


Dear CSA Members, 

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

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

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

Summer is in full swing with...

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

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

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

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

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

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

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

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

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

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

Protein Shares - Weekly and Monthly Protein Members

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

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

Happy Independence Day!

Your friends at Waverly Farms, LC

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

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

Waverly Farms, LC


Dear Members,

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

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

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

Waverly Farms, LC

Dear Members, 

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

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

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

 


Your CSA Box - Weekly and Bi-weekly Members

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

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

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

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

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

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

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

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

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

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

Zucchini - This recipe is a must! Zucchini Oven Chips

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

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

 


Member Tracy Welsch Shares Her Story and Recipes

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

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

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

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

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

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

  

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

 

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

 My Favorite Greens Recipe

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

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

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

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


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

Patti 

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

www.waverlyfarmsvirginia.com
214-914-0323

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

Waverly Farms, LC

 

Dear CSA Members,

 

 Sheep

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

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

In your CSA box this week are:

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

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

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

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

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

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

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

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

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

Thank you!

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

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

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

Waverly Farms, LC

Dear CSA Member,

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


Planting Sweet Potatoes
by Waverly Farms farmer Amy Scanes-Wolfe  

Amy with Spring Onions

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

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

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

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

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

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

Amy


From the Garden - Weekly Members

 
Richard with Marissa (left) and Amy (right)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 


Protein Shares

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

 


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

Dear Patti and our friends at Waverly,

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

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

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

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

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

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

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


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

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

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

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

Waverly Farms, LC

 

Dear CSA Members,

 

 Sheep

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

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

In your CSA box this week are:

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

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

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

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

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

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

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

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

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

Thank you!

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener

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

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)