News and Blog

Posted 11/13/2013 6:29pm by Patti Rosenberg.

Hi, Everyone!


Mrs. Hamilto sent me the most hilarious note that said, "Patti: I thought of you today when reading the Richmond Times-Dispatch. There is a recipe for kale salad that says--Add kale and massage it with your hands for 2 to 3 minutes, or until it has become shiny and a little translucent. I guess we can stop laughing and start massaging." So, get with it because we have kale again this week.  


Additionally, you will enjoy:


Broccoli - After the cold weather we've had, these should be very sweet. Broccoli stores well in the freezer after a light blanching, but mine never makes it to the freezer because a quick steam and coating of butter (or olive oil), garlic, salt and pepper make this the easiest and most tasty vegetable in your box!  


Leeks - These mild onions are great in everything from eggs to soups to stir-fry. Be sure to wash them thoroughly.  Since they grow in the ground sand collects between the leaves. Combine leeks with white potatoes and enjoy Potato-Leek Soup. (click on Potato-Leek Soup to be taken to the recipe).  Leeks go great with chicken - just braise them - or make a creamy sauce for them using butter, lemon and thyme.  My favorite is a leek and goat cheese quiche.  It is the best!  Add chicken or shrimp for a meaty treat.


Mizuna - Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and rice.This Japanese green does well in a stir-fry. Try this recipe from Whole Foods that combines mizuna with chicken. (click on Whole Foods to be taken to the recipe)


Kale - What else can I say about kale?  O.k.. I can't resist. MASSAGE IT!


Collard Greens - Again, we've covered this pretty thoroughly, but here is a new twist on an old favorite: Kickin' Collard Greens.  For a good laugh and a good recipe, try these visual instructions from Men's Health on how to Master Collard Greens. Get cookin' men!


Swiss Chard - It's time to put this on Pizza! Buy your favorite frozen veggie pizza (I love Amy's Pizza from Whole Foods), slice an extra good roma tomatoe on top of whatever the box pizza already contains, add a cup of chopped broccoli, then a fist-full of Swiss chard, and finally your favorite mozzerella cheese. Sprinkle with a good balsalmic vinegar and bake according to the instructions on the box. This will forever change how you cook pizza!


Carrots - Clean, cut into 1" squares, stir in a mixture of olive oil, salt and pepper until coated, place on a cookie sheet lined with parchment paper or foil, and cook in a preheated oven at 400 degrees for about 20 minutes or until tender. Combine these carrots with any other root vegetables and a quartered onion for a tasty, sweet, hot side dish.


Sweet Potatoes - Try this recipe for The Perfect Oven Baked Sweet Potato Fries.


We hope you enjoy this week's box. Thank you!


Stuart and Patti Rosenberg
and everyone who is freezing every day to bring you great food from
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323
www.waverlyfarmsvirginia.com 



Posted 11/6/2013 6:39pm by Patti Rosenberg.

Hi, Everyone!


We had good weather this week and completed our cover cropping. We also planted 1,400 bulbs of garlic for next year! Kenny has been busy in the greenhouse starting seed for even more winter crops and he planted our entire "high tunnel", which is a season-extending structure that is similar to a greenhouse, but without heat. 

This week's box looks great and includes:

Broccoli - I love broccoli! It has such a bad rap and is actually hands down healthier than almost anything else you can eat. Packed with vitamins A, C, D, K and loaded with phytochemicals, folate and antioxidants, broccoli ROCKS nutritionally. I love it barely cooked so that it stays firm, but most people remember it as mushy and smelly. A major New York City advertising firm is out to change that perception. If you remember the Coke vs. Pepsi campaign you may have thought, as I did, that Coke was out to destroy Pepsi for market dominance. In fact, both brands saw huge increases in sales. The Pepsi-Coke "war" was a joint effort to increase demand for softdrinks. So be on the lookout for a similar Broccoli vs. Kale campaign. The reality is that advertising for healthy produce is woefully anemic and usually positioned as something we need to do to be healthy. This is not usually an effective approach and so the same firm that created that campaign has agreed to take on broccoli as a challenge. Should be interesting! Give broccoli its due by NOT overcooking it! A quick dip in 1/2" of boiling water for about 1 minute is all that is needed to make our fresh, preservative-free, chemical-free broccoli tender and delicious. To release the vitamins in broccoli, drizzle a bit of olive oil on it just before serving. I prefer butter, but olive oil is healthier.

Kale - Another superfood. And, I will say it again: remove the center stem and massage your kale. My sister, Carol, chuckles everytime I say that. But a little massage turns a tough leaf into tender bliss. That could apply to any of us, I suppose.  

Swiss Chard - Chard is the sweetest of the greens in your box, so don't hesitate to use it in smoothies. Remove the stem and put 1 cup chard, 1/2 cup kale if you want to, 1-2 pears or apples, 1 banana (frozen works best, but be sure to peel it before you freeze it), a smidge of fresh parsley if you have it, 4-6 cubes of ice and 1/2 cup of water into a blender. Blend for several minutes until very smooth. Drink it and you will feel great. This smoothie is loaded with potassium, vitamins, phytochemicals, fiber and really good stuff. Be sure to blend it well.  

Collards - Collards are my favorite. I know you are tired of me telling you to add them to 1/4 sauted onion, 1/2 cup ham hocks or bacon, and simmering chicken broth. Cook until tender then serve with sauted or grilled shrimp and cooked grits. Collards are also a great side with fish or pork chops. So good!  

Mustard Greens - Mustard greens grow easily so you will likely see them again this year. They are a bit spicy so I always dilute them by mixing them into a stir-fry of chard, kale, broccoli, collards or anything you have. YES! YOU CAN JUST STIR FRY ALL OF YOUR GREENS TOGETHER if you don't know any other way to cook them. A great stir-fry starts with sauted onion and either includes soy sauce, or chicken broth. Some people put vinegar on it just before serving. Salt and pepper are essential.

Spinach - Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamins A (and especially high in lutein), C, E, K, magnesium, manganese, folate, betaine, iron, vitamin B2, B6, B9, B6, calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Since it contains oxalates, which may inhibit the absorption of iron, we recommend that you steam, stir-fry or quickly boil spinach. Unless you eat a great deal of it, there is nothing wrong with eating it raw.

Carrots - Sweet carrots are so good just eaten fresh and even better in a carrot cake. Southern Living Magazine has a great recipe for a Thanksgiving Spiced Carrot Cake with Goat Cheese Frosting. I can't wait to try it with our carrots and Goats-R-Us soft cheese! 

Sweet Potatoes - We planted ALOT of sweet potatoes this year because we all fight over them. We eat them for breakfast (puncture with a fork, microwave till tender, spilit open and top with yogurt, honey and cinnamon), dinner (cut into fries or 1" squares, coat with olive oil, pepper, sea salt and cook on a cookie sheet at 400 degrees until tender), and especailly Thanksgiving. Another Southern Living recipe: Sweet Potatoe Casserole

Burdock Root - This is the first vegetable we have ever grown where a member actually returned it a week later with her otherwise empty CSA box. I can't say that I blame her, so I will try harder to convince you to try it. Try this recipe, and let us know if you really want us to grow it again next year (or not!). Some members just boil it and drink the tea. If anyone likes burdock root, please send me a recipe so I can share it with others!  

Coming soon... beets, turnips, more leeks, radishes, arugula, mizuna and more!  This is a beautiful time to visit the farm and you are all invited! Just call us to arrange a tour.

We hope you enjoy your box this week!


Stuart and Patti Rosenberg
and everyone at Wavery Farms who planted, weeded, plowed, harvested and were kind to our animals at
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323
www.waverlyfarmsvirginia.com 

 

Posted 10/31/2013 9:29am by Patti Rosenberg.

Hi, Everyone!


If you are on our list to receive a box this week, here is what you can look forward to:

 

Tomatoes - there were a few left that looked pretty good, so we put them in your box.  These are the last!


Peppers - same as tomatoes, there were just a few left so we hope you enjoy them with a stir-fry of greens or in a salad.


Broccoli - this very lovely broccoli is delicious just steamed in 1/2" of water, then coated with butter and garlic.


Kale - be sure to massage your kale to make it tender and flavorful. Kale chips are our favorite way to preserve kale.  There are many recipes online.  The simplest ones are the best, in my opinion.


Swiss Chard - great in smoothies or stir-fry or salad. 


Carrots - just eat them, or for a special treat, cut them in 1" squares along with your sweet potatoes, coat them in olive oil, salt and pepper and bake at 400 degrees until tender.


Sweet Potatoes - they are getting better with each passing week and make a great, easy breakfast. Simply punch holes in them with a fork, microwave in a dish with a tiny bit of water in the bottom until tender, break it open and add butter or yogurt and any seasonings you like (cinnamon, nutmeg, honey), or no seasoning. 


Collards - cook these a little longer than you would the other greens for a truly sweet and tender flavor. Saute onions in olive oil, add collards and a 1/2 cup of chicken broth; cover and cook until tender. If you have not had these with shrimp and grits, you have not lived!


Kohl Rabi - my favorite way to eat this is to dice it and add it to your favorite salad. Many people cook it in water as they would a turnip.


Cabbage - the first cutting looks great and we hope you will enjoy this fresh in coleslaw or, my favorite, cooked in chicken broth or just water until tender, then add salt,pepper and butter.


We welcome your feedback and appreciate your support. Thank you!


Stuart and Patti Rosenberg
Austin, Kenny, Wanda, Amanda, George, Cory, Tyler, Sarah and everyone who pitched in this week at
Wavelry Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0232
www.waverlyfarmsvirginia.com 

Posted 10/24/2013 8:24pm by Patti Rosenberg.

Hi, Everyone!


Forgive me, again, for sending this letter after the fact. When this letter does not go out, for whatever good or lame reason, we really hear about it! Today members told me to send it even if late. Another member had a great question about how best to store greens to keep them from wilting. Others may benefit from the answer.  

When we pack your boxes each Thursday morning, they look marvelous! We pull the vegetables out of the garden, cool them down immediately, triple wash the greens, bundle or bag them, put them in your box and send them to you. Sadly, with every passing hour, the greens lose hydration and may wilt by the time you open your box. Thowing them from the box into your refrigerator further dehydrates them. Spend a few minutes each week to rehydrate and prep your greens for storage and easy cooking. To revive them, give them a bath - in your kitchen sink, of course. While you have them out, remove leaves from stalks (kale and Swiss chard), tear them into 2"-3" pieces, spin them in your salad spinnier (or just roll them in a paper towel) and insert greens and paper towel into a Ziplock bag and throw them it into the refrigerator. One advantage is that they will last longer because you have rehydrated them. Another advantage is that they are ready to cook; you need only to throw them into the pot because you have already prepped them.

This week's box includes:

Tomatoes - This is the end of the tomatoes. They plants have been pulled from the ground to make room for winter vegetables. Savor them!

Sweet Potatoes - Since this is the weekend for apple picking in Virginia, I will share this special recipe with you: Austin, who cares for our animals, combined peeled sweet potatoes and peeled apples, butter, cinnamon, nutmeg, brown sugar and just a touch of water or orange juice, put the mixture in a casserole dish and baked it all together. She said it was amazing!  I think you could do this in a pie or on top of the stove, too. 

Leek - When Kenny told me we had leeks today, I was so excited and imagined how great Potato and Leek Soup would be. Then he brought these babies in from the field and said everyone could have one. One? Really? Anyway, others are in the ground and we will let them grow for a while. In them meantime, chop this one leek and use it like you would an onion. The flavor will be mild enough to put into or top a potatoe soup or to stir-fry with your greens or add real flavor to an omlett.

Kale - Clean it, remove leaves from stems, massage it and stir-fry it with the chopped leek in your box this week. 

Swiss Chard - Great in salads or as a stir-fry. I love to combine Swiss chard and mustard greens since one is sweet and the other a bit spicy.

Mustard Greens - We enjoy these often at Waverly Farms. Cooking them removes some of the spice. I also think they are terrific on hamburgers!

Carrots - These Danvers variety are sweet and getting sweeter as the cool weather kisses them each night.

Broccoli - Fresh, preservative-free broccol will cook very fast! Boil about 1/2 inch of water in a pot, add broccoli, cook for 1-2 minutes, drain and slather with butter. Some like garlic in their butter.

Bell Pepper - Cold, raw, sliced bell pepper is a terrific alternative to crackers with your favorite Goats-R-Us cheese. Or, dice a bell pepper and 1/8 onion (or the one baby leek in your box). Heat 1-2 tablespoons of olive oil in a wide pan on medium-high heat. Add diced bell peppers and onion (or leek) and cook until tender. Add greens (kale, mustard greens or Swiss chard or all of them), sprinkle with soy sauce and balsamic vinegar and cook until greens are tender. Serve immediately. Some people prefer chicken stock with ham rather than soy and balsamic vinegar.

Be sure to give us your feedback on how we are doing, and especially on how we can do better.  Enjoy!


Stuart and Patti Rosenberg
and everyone who harvested, washed, bundled and packed in the cold this morning at  
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323
www.waverlyfarmsvirginia.com 

Posted 10/16/2013 9:05pm by Patti Rosenberg.

Hi, everyone!  I asked Kenny to write the letter this week.  He did a great job!  Here it is...


Gretings!

I have met some of you and look forward to meeting the rest soon.  My name is Kenny, and I'm a new horticulturist at Waverly Farms.  In the coming weeks you can look forward to the return of Arugula, Mizuna, Bok Choy, Totsoi, head lettuce and many other fall crops.  Your box this week is as follows:
 
Spinach -- great paired with your beet greens in a stir fry, and there's more on the way slated for the high tunnel.  This variety is known by the common names cook's cabbage and tetragon.  It has a modest nutritional profile, which makes it easily paired with any meal and is rich in flavor.  If you would like to use in a salad, it's best to prepare the leaves in boiling water for two minutes to reduce out oxalates and then place in cool water.  
 
Eggplant -- these mature plants loved the rains last week, and best to enjoy them while you can because October is their late prime.  I'm a believer in "sweating" eggplants by skinning them, dicing however you like, and coating them in salt in a colander, which removes their bitterness and tenderizes them.   This low calorie, high fiber fruit is home to a good variety of vitamins and also phytonutrients, which are antioxidants.  Roast it in the oven with your rosemary, or even bake it whole poking it with a fork first and setting it at 350 for 20 minutes.  
 
Sweet Potatoes -- sweet potatoes are our friends.  As Patti's mentioned, they're an outstanding source of Vitamin A, in virtue of high levels of beta-carotene.  Including just a few grams of fat paired with your sweet potatoes greatly increases the uptake of beta-carotenes, so think of them as a very, very healthy french fry.  Also, remember that they store superbly well and can be kept for months into winter in a cool, dry space.  
 
Bell Pepper -- well familiar by now, dice into a salad or stir-fry, I am stir-frying some up tonight with onions, garlic, and greens and love their sweet flavor!
 
Hot pepper -- it's a myth that cooking reduces the intensity of caspacain, the active compound that results in the sensation of spicy heat!  If cooked on an open skillet, caspacain's volatility will slightly reduce the pepper's spiciness, but it's best to cook with the understanding that what you put in is what comes out.  
 
Butter Crunch Lettuce -- this will be the last lettuce for a few weeks, so please enjoy this crisp, delicious fall salad!  Butter Crunch is a bibb lettuce rich in phytonutrients, fiber, Vitamin K, and folate.  
 
Kohlrabi - most commonly present in German and Indian cuisine, I highly recommend throwing in your Kohlrabi with sweet potatoes and eggplant, all roasted together, for a flavorful side dish.  Or steam it until tender with some spices and throw it into a pasta dish!  Also, you can treat the leaves as a cooking green, and they are considered a delicacy.  I love the flavor and texture and tend to cook them alone, but perhaps they would make a great companion for the beet greens and spinach?  Let us know!
 
Tomatoes -- this may well be the last week for tomatoes!  I pulled them out of the high tunnel today with a couple of our generous CSA volunteers. Freeze them if you'd like for winter or make one last salsa or salad!
 
Beet Greens - these leaves bring a saccharine, earthy tone to the table.  If you haven't used them before, maybe try them on their own, steamed with oil, salt, and pepper to get a sense of them.  
 
Turnips - chop and toss these hearty turnips with the rutabega and stir-fry away.  In the cabbage family, the leaves have a calcium content 4 times that of cabbage leaves and are yet another delicious cooking green this week.  This late in the season it's best to peel the skin off, and make sure to look for any woody parts.  
 
Rutabega - perhaps the favorite root vegetable of the Finns, I recommend either pairing this with turnips as a fried or baked root, or otherwise as a surprisingly welcome flavor to soup stock. 
 
Carrots - these Danvers variety carrots are at the "tween" of their maturity and are perfect for soups, salads and general cooking to add a little flavor and crunch.  Look for more of these in the weeks to come!
 
Rosemary -- our rosemary is harvest the morning your box is prepared, assuring you a quality of flavor that just can't be found in dried spices.  
 
Again, I look forward to meeting you, and happy cooking!
 
-Kenny Lackey
 
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 
Posted 10/9/2013 7:56pm by Patti Rosenberg.

Hi, Everyone!


We have so many vegetables that we are afraid we are going to overwhelm you.  Just try to remember the lean Jan - April months and gorge yourself now!

This is what you should expect tomorrow:

Kohlrabi - this delicious crop is fabulous diced into salads. it's like an apple in some ways. Other people like to cook it as they would a turnip, by peeling, cutting it into 1" squares and cooking it in boiling water until tender. Buttered cooked kohlrabi is a treat. You may also enjoy it stir-fried with other greens, such as the Swiss chard or mustard greens. To stir-fry it, use 2 tblsp of water and 1 tblsp of soy sauce rather oil. Cook until tender and serve with a sprinkle of pepper.

Burdock Root - This is a new vegetable for me, so we can discover it together. Apparently, the root tastes a bit like a potato, but it is actually a member of the artichoke family. Scrub the root with a course copper scouring pad, but don't peel it. Slice it razor-thin on a diagonal, or in strips that resemble match sticks.  Simmer for about 20 minutes (or until tender) in just enough water and 1 tblsp soy sauce. As it simmers, the root will absorb the soy sauce. This wild root is high in fiber, potassium, calcium and amino acids, and low in calories. Let us know what you think!

Eggplant - I am amazed that eggplant is doing so well in this weather, but it is and I hope you enjoy it. Carol loves to make eggplant casserole. it's just like chicken parmesan, but uses eggplant rather than chicken. Slice the eggplant lengthwise in 1/4' slices. Salt both sides to bring out some of the moisture so the eggplant does not make the casserole soggy. Blot the water and salt from the eggplant with a paper towel, then dredge the eggplant in wisked egg and coat it with bread crumbs. Saute the eggplant in 4 tblsp olive oil until crispy and brown. In a small bowl, combine 1 egg and 3/4 cup goat cheese ricotta. Layer the cooked eggplant and prepared ricotta in a small Pyrex dish. Dabble with the best tomato sauce you can buy. Bake at 350 degrees until everything melds, about 20 minutes.

Bell Peppers - Dice these beauties and freeze them. They go so well in spaghetti sauces, chili, fajitas, quesadillas and other dishes all winter long.

Tomatoes - Slicing, grape and cherry tomatoes will be in your box this week. We put the sides down on the green house to keep them going as long as possible, but crazy cold weather this week might bring this boondoggle to an end so savor these gems.

Lettuce - You will enjoy Butter Crunch and Winter Density lettuces this week. Together and with our bell peppers and tomatoes they make an excellent salad. Be sure to wash and spin the lettuce for the best result. You may already know that we grow it outside in the ground and rain splashes dirt on it. We triple wash it before you receive it just in case you are in a hurry at dinner time (imagine that), but it's always a good idea to wash and spin it again.

Swiss Chard - This bundle with the bright stems is still going strong.  It's sweet flavor makes it my favorite stir-fry or smoothie green. Remove the stems and wash the leaves (I just pull the stalk through my hand and strip the leaves away; others fold the leaves lengthwise and cut the stem out). Dice some amount of onion, usually 1/4 to 1/2 of one, and saute the onion over medium high heat in 2 tbslp olive or canola oil until tender and beginning to brown. Add the chard and mustard greens and a bit of water or vegetable broth, a tsp of soy sauce and a tblsp of balsamic vinegar. Cook greens until tender and hot. Serve immediately.

Mustard Greens - see above. These are also super as a replacement for lettuce on hamburgers for those of you who like a bit of spice on your burger. Interestingly, and you have probably already experienced this, mustard greens loose their bitterness when sauted or boiled. Is anyone brave enough to try mustard green chips? Perhaps I should try them before making a recommendation. See Kale below.

Kale - I'll say it again. Massage your kale before cooking, putting it on sandwiches or in salads for the best flavor and most tender result. Smoothie fans know that kale is great in a blender with a banana, orange, apple or pear, ice and water for a great refreshing meal or snack. And this is the time to make kale chips! There are many recipes on the Internet. This is one of my favorites: Preheat the oven to 275 degrees. Remove the stems from the kale leaves and cut them into 1-1/2" pieces. Thoroughly wash and dry the cut leaves in a salad spinner. Toss the kale leaves into 2 tblsp of olive oil and 1 tblsp of sea salt until they are coated, then spread them on a cookie or baking sheet lined with parchment paper. Cook until crispy, about 20 minutes, turning halfway through. The first time I tried this I used too much olive oil and they were soggy but so delicious!

Sweet Potatoes - Sweet potatoes always remind me of my niece, Lucie, who had one every morning for breakfast while she was at the farm a few years ago. Simply poke holes in them with a fork, place them on a plate and microwave on high for 5 minutes (some people set them in 1/2" of water to keep them moist). Slice open and dollop with butter, sour cream or yogurt. Go crazy with nutmeg, cinnamon, and honey. Sweet potatoes are so good for you. They are the best source of Vitamin A and the also have a good deal of calcium, loaded with potassium, fiber and things we just cannot get from other vegetables. Eat the for breakfast, enjoy them baked with dinner, or save them for Thanksgiving. 

Radish (maybe) - If these are decent tomorrow, you may have radish in your box, if not you will see radish again in weeks to come.


We hope you enjoy your vegetables! 


Stuart and Patti Rosenberg
and everyone who dug sweet potatoes this week at
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323
www.waverlyfarmsvirginia.com 

 

 

 

Posted 10/8/2013 2:07pm by Patti Rosenberg.

The previous post did not work.  I will try again.  Meanwhile, this is what you need to know:

Grocery beef could kill you: Feedlot calves are stuffed with GMO corn until they are doubled in size. This GMO corn infuses systemic pesticides and large amounts of saturated fat, a known cause of heart disease, and potentially inflammatory Omega 6 fatty acids.  Growth hormones and antibiotics are included at no additional charge.

Waverly farms beef is healthy, delicious and less expensive: We raise our beef slowly on chemical-free, lush Virginia pasture with absolutely NO pesticides, herbicides, growth hormones, preventive antibiotics, preservatives or fillers.  When supplements are needed, we use soy-free certified organic feed. 

The flavor is delicious! It is safe and good for you with high levels of Omega 3 fatty acids and very low levels of Omega 6 and saturated fat. There are no potentially harmful chemicals and the calves have a great life ranging freely across the farm.  It's also less expensive and having it in your own freezer makes it more convenient.  It's comforting to know that your beef is coming from a calf raised by a farmer you trust.

Buy a freezer and stock it with our responsibly raised, healthy beef, pork and goat meat.

Posted 10/8/2013 2:02pm by Patti Rosenberg.

Click here to see the postcard we are mailing in the Richmond, VA area to distinguish our beef from grocery store beef. I did not have room to say how delicious it was! 

Posted 10/2/2013 8:35pm by Patti Rosenberg.

Hi, Everyone!

I hope you are enjoying this cooler, but still sunny weather. We have a good box for you this week that includes:


Kale - Kale is one of the best foods one can eat. It may be a little less sweet than we anticipate, but as soon as cooler weather sets in, it will be!  Be sure to massage your kale before cooking it or putting it into salads or on sandwiches for the most tender and flavorful result.  


Bell Pepper - Still going strong! These small peppers are better tasting than you will find in the grocery store. I almost always include them in stir-fry vegetables, such as kale and mustard greens. 


Sweet Potatoe - We will have plenty of these gems for you this year.  But, please forgive us if you recieved small or scarred sweets last week. I harvested two baskets: one for the livestock and one for our customers and forgot to tell the packing staff that there was a difference.  I took a box to The Homestead with me this week and, sure enough, my box had the livestock potatoes.  Forgive us!  You will get plenty of good ones in weeks to come!


Radish - These are delicious in salads or as appetizers topped with butter and salt.  Some people cook them like turnips and with stir-fry greens.  


Tomatoes - As summer progresses, the tomatoes will become more flavorful but skins may be tougher, so don't hestitate to remove the skin if you need to, to get to these very flavorable tomatoes.


Cucumbers - These will not last long and I hope that they are good.  Enjoy these cucumbers in salad or on sandwiches.  This should be the end of cucumbers for this year (to be replaced by broccoli and other brassicas).


Collards - Again, cool weather will make these greens sweeter. They are good as they are, though, and were heralded by many nutritionists as a "super food".  Be thankful that they grow well in our area, because other regions would love to have collards! 


Swiss Chard - Still may favorite green and going strong.  We planted a new crop to keep the good green going!  Great in smoothies or sauted. 


Eggplant - This is the last eggplant of the season, so be sure to make my favorite pizza wtih crystalized onions, eggplant, and goat cheese.  Yum!!


Rosemary - Saves well in a vase or jar with a bit of water, and oh, so good on chicken, or in eggs.  


Mustard Greens - So... We prefer these greens when they are stir-fried wtih a sweeter green such as collards or Swiss chard.  Mustard greens also add spice as a "lettuce" on hamburgers and other sandwiches.

We were hoping to have Arugula for you this week, but the weather has been too warm and it is bitter!  But we will have Arugula again, so hold on.

Hope you enjoy your veggies!  

Stuart and Patti Rosenberg
and Carol, Austin, Amanda, Wanda, Kenny and others who are at the farm planting and harvesting for you!
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-9323
www.waverlyfarmsvirginia.com 

Posted 9/18/2013 6:46pm by Patti Rosenberg.

Hi, Everyone!

This is the first box of the Fall/Winter CSA season which runs September 19 - January 16th. We deliver 16 boxes over 18 weeks, skipping the weeks of Thanksgiving and Christmas.

Many farms let their staff go in Winter. Our preference is to find ways to extend our growing season so we can keep farmers employed and fresh products on your tables year-round. Your enrollment in our Fall/Winter CSA helps make this happen, and we thank you!

New for this season is an easy way to purchase other farm fresh products ala carte. Simply email us when you want honey, beef, pork, eggs, Goats-R-Us cheese or extra vegetables. We will check our supply and confirm you request with pricing. Upon your approval, we will add the the charge to your CSA balance for easy payment. Your CSA balance is displayed on the automatic reminder emails that are delivered to you every week so you always know where you stand. More information about our products is available at our online Farm Store at http://waverlyfarmsvirginia.com/store/farm-store.

And, while I'm on this subject, there are farms around us who sell chicken, turkey, fruit, fish, rabbit, lamb and other farm fresh products. If you are interested, let us know and I will see if we can add them as partners to our Farm Store.

In your CSA box this week are:

  • Mustard Greens
  • Swiss Chard
  • Red Russian Lettuce
  • Arugula
  • Rosemary
  • Watermelon (maybe)
  • Radish
  • Lemon Balm
  • Eggplant
  • Acorn Squash
  • Cherry and Grape Tomatoes
  • Brandywine and Other Slicing Tomatoes
  • Red and Green Bell Peppers
  • Hot Peppers
  • Okra
  • Cucumber

There are so many ways for you to enjoy this fresh food. Here are just a few ideas:

1. Using the tomatoes, eggplant, peppers, acorn squash, and swiss chard make a pizza or quiche. Our extrodinary pork sausage or bratwurst would be perfect compliments to either dish.

2. Since it is apple season in Virginia, buy a few Granny Smith apples, lower the rack of your oven to 8" below the top burner, and turn on the broiler. While the broiler is heating, cut the Granny Smith's into 3/4" wedges with skin on. Whisk together a dressing of 5 tblsp extra virgin olive oil, 2 tblsp cider vinegar, 1 teaspoon grainy mustard. Stir apple wedges into the dressing to coat them. Place apples onto a baking sheet and cook until the skins curl and flesh begins to brown - about 8 minutes. Meanwhile, clean, spin and toss the Red Russian lettuce in the remainder of the dressing. Serve the warm apples over the dressed lettuce. Sprinkle with pepper, chives and Goats-R-Us feta cheese. Very yummy and a good side dish for your pizza or quiche!

3. Our tomatoes and peppers when combined with chopped onion, garlic, cilantro and lime make a flavorable salsa that you cannot buy in any store.

4. Mustard greens, Swiss chard and okra do well together in a stir-fry. Add onion and garlic for a robust flavor. Sometimes we add diced tomatoes and peppers, too.

5. We never know whether we will include watermelon until we cut into them on the harvest day. This cooler weather may have wreaked havoc on them. But, if you are lucky enough to get them, combine watermelon (seeds removed) with peeled cucumber and lemon balm in a blender for a refreshing smoothie. Remember to use lots of ice and enough water to achieve the consistency you want.

It's been a busy time at Waverly Farms so we posted pictures for you to enjoy on our blog at: http://waverlyfarmsvirginia.com/blog

Enjoy!

Stuart and Patti Rosenberg
and everyone who worked especially hard this week at
Waverly Farms
www.waverlyfarmsvirginia.com
214-914-0323