News and Blog

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

 

Posted 9/18/2013 3:49pm by Patti Rosenberg.

it's a busy time at Waverly Farms and we want to thank everyone who helps and those of you who support our crazy efforts. Here are just some of recent "goings on": Baling hay, breeding goats, preparing beds and planting for Fall, filling and delivering CSA boxes, expanding gardens, clearing a pine stand devastated by beetles, harvesting beef and pork and goat shares, renewing CSA members for the Fall/Winter season, improving our website, rotationally grazing animals, spreading old hay for pasture fertilization, preparinig winter shelters for animals, shorinig up roads washed out during heavy rains, selling at farmers' markets, canning like craxy, and taking care of the staff who makes it all happen...three of whom had minor surgeries in September!

We hope you enjoy these recent pictures of farm activity taken by Richmond photographer Elli Morris.

1. In a season with record-breaking rainfall, Todd always found the perfect window to cut and bale hay.

2. Making hay while the sun shines requires nerves of steel, exceptional teamwork and strength. The neighbors help because they live the mantra: "If it needs doing IT IS YOUR JOB". It's the country way. It's the only way.

3. Even Carol, who constantly repeats the phrase above as she manages the daily on-site operations of the farm, put aside her horrible allergies to help lift 700 bales on a short-staffed day. Thanks, Sis! I know I will pay for this one!!

4. A bear joined us at the packing shed, then took a nap with the hogs.  YES WE WERE NERVOUS!!

5. After losing all of our bees this winter, we found replacements and partnered with our cousin the entomologist who pulled us through the season with raw, unfiltered, unpasturized honey sporting undertones of peach and blackberry. You won't find Burkeville Bees honey in the grocery store, but it is available in our online Farm Store.  

6. This fine fella went to a dairy farm as breeding stock. Eight of our Spanish and Spanish/Savanna cross bucks have been sold to other farms as breeding stock this year. We will miss you, Sebastian! Write often!

7. CSA Boxes have been good this year and we will expand next year... finally!

8. Hormone-free beef raised on chemical-free pasture. It's what's for dinner on many plates during our annual harvest beef and pork harvest. Just like vegetables, fresh and sustainably raised meat is less expensive and 1000 times better than anything you can buy in a store.  Just sayin'...

9. The pigs were so prolific this year, we prepared a separate section of our forest for our boar, Porky and his fine sons.

10. Sadly, Mocha was struck by lightening and instantly killed during a summer storm and Taylor, is returning to his home in Mississippi. Mocha guarded hundreds of goats over the years and performed her job perfectly every year. Taylor stepped up to oversee our garden, unexpectedly, and produced abundant CSA boxes. Many blessings of peace to you both. You will be missed!  P.S. when a llama puts her ears back, she's probably going to cover you in her gastric juices! Duck!

11. Mocha loved a gentle soul, like my sister, Diane, who visited the farm more often before her husband, Don, suffered the worst case of poison ivy I have ever seen. Since then, they have preferred their Harley trips and big house in a double-gated Florida golf and yacht community. Carol, Stuart and I slip down to see them from time to time, lick our wounds, recover from farm stresses and answer for the trillionth time the question, "Now, why are you doing this farming thing?" Gosh, isn't it obvious?

 

Posted 9/8/2013 5:35pm by Patti Rosenberg.

Dear %%user-name%%,

It's that time again! Time to sign up for the Fall/Winter CSA Season season at Waverly Farms, which runs from September 19 - January 16.  

Many of you have already notified me that you will be renewing and I was hoping to go into our system to renew for you.  But, to keep everything straight, "The System" wants you to renew online.  

You do not need to pay the entire renewal amount at once, just send a deposit check and we will invoice you for the balance.  Your balance is visible on your weekly Pick-Up/Delivery Reminders so that you may pay over the course of the season.

If you have already sent payment, I will apply that to your account as soon as I receive notification from our system that you have renewed. 

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

%%renewal-link%%.  

We look forward to having you back for the Fall/Winter CSA Season.  A list of items we are growing is displayed below.

Your friends at,
Waverly Farms
2345 Lewiston Plank Rd., Burkeville, VA 23922
214-914-0323 


Fall/Winter CSA Items include:

Arugula, Beets, Bak/Pak Choi, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Chard, Collards, Endives, Kale, Leeks, Lettuces, Melons, Mustard Greens, Okra, Onion, Parsnips, Radishes, Spinach, Tomatoes, Turnips, Winter Squash, Herbs.  Members will also enjoy baked and canned goods occassionally.

Posted 8/21/2013 5:27pm by Patti Rosenberg.

Hi, Everyone!

We have another good box for you this week, including the following:

 

Fresh Tomatoes - Both slicing and cherry tomatoes will be in your box again. We have plenty, so consider canning some so that you can enjoy that fresh tomato flavor this winter in stews, soups, and sauces. After a modest investment in canning supplies, which you can find at any good hardware store this time of year, you might enjoy this video that shows you step-by-step how to can tomatoes: http://www.youtube.com/watch?v=uMUFIkg39oM

Sweet Corn - We hope you are enjoying this tasty treat. One of our very CSA members, Jennifer, blew me away with this unusual recipe for Sweet Corn Ice Cream: http://honestfare.com/sweet-corn-strawberry-swirl-ice-cream/  Jennifer and Stephen actually made it and this is what she had to say about it: "We made it a couple of nights ago and it was amazing! We let our mixture sit overnight before straining so the corn flavor really set in. Everything that we've made from Honest Fare has been delicious (I recommend her Celery Soup & Beer Bread)." We hope you will try it, too!

Eggplant - Signing into the Eating Well website is free and another source of healthy recipes. I love this recipe for Eggplant Parmesan Pizza.  If you type "eggplant" into their handy search engine you will also find 10 other recipes for eggplant and even an eggplant recipe book to download.  http://www.eatingwell.com/recipes/eggplant_parmesan_pizza.html 

Watermelon Slices - Perhaps you will enjoy this Greek-style watermelon salad: In a large bowl, combine 3 cups cubed watermelon; 2 large ripe tomatoes, choppped; 1 medium cucumber, peeled, seeded and chopped; 1 smal red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint.  Drizzle with olive oil and red-wine vinegar.  Sprinkle with salt and pepper and serve.  

Cucumbers - See Watermelon above, or if you are really adventurous, can a pickled relish. This is a fun and easy recipe and now that you have your canning supplies can enjoy homemade relish on hamburgers, hotdogs, sandwices, salads and just about everything that needs a kick. http://recipesfromoutoftheblue-beverly.blogspot.com/2012/06/sweet-pickle-relish.html 

Okra - Many people cook okra with tomatoes, onions, peppers and garlic and it's good. But if you prefer okra without the slippery texture, slice it horizontally into 1" pieces, dip it into wisked egg then into cornmeal that has been thoroughly seasoned with cayenne, salt and pepper (and/or Old Bay), dip it into sizzling hot vegetable oil for about 5 minutes. Sprinkle a touch of Tabasco on it and enjoy hot, popcorn okra.  Okra is also fabulous in seafood or chicken gumbo.  

Mixed Hot Peppers - these are great for seasoning, or for making Pepper Poppers: Slice peppers lenghwise and remove seeds. Fill pepper halves with cream cheese and press halves back together. Combine 2 eggs, 2 tablespoons of water and a dash of salt. Dip the jalapeno peppers into egg mixture and then into the breadcrumbs to coat them. Place the coated peppers on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°F. Deep-fry the peppers in batches for about 3 minutes, or until golden brown. Transfer the jalapeno pepper poppers to paper towels to drain. Cool slightly before eating, they will be hot!  I know, this is not healthy, so if you are worried about that, just chop your peppers into stir-fry or salsa and enjoy them that way.  

Swiss Chard - More greens with be with us in Fall/Winter shares.  Summer is a bit hard on them, but if we had known that we would have had clody skies and rainy weather this year, perhaps we would have planted more. For now, thank goodness for Swiss Chard on sandwiches, in salads, and stir-fried with onion.

Basil - Basil is great with watermelon, cucumber and tomato. You can make a basil simple syrup to add to lemonade or other refreshments by combining 1 cup sugar, 1 cup water and a small bunch of basil in a small saucepan and boiling it until the sugar disolves. Discard the basil and chill. Some people combine this chilled basil simple syrup with 3 cups of pureed watermelon (strained through fine mesh to remove solids) and a 1/2 cup of gin, for several servings of summer refreshment. Serve over ice with or without the alcohol for a refreshing summer drink. Or, just eat the watermelon and enjoy!

If anyone noticed that I did not send a letter last week, I apologize, and take this opportunity to share with you another farm story:  I was working goats with my sister, Carol, and Austin, and always feel that I should not ask them to do anything that I would not do myself. It is essential for me to know the difficulty of their work, and there is a part of me that wants to demonstrate that "if a 55 year old woman can do it, so can they". You probably know where this lesson in arrogance is going... I volunteered to catch the first, largest and most unruly goat of the day. Her name is Domina. Some goats are nice and easy to work and others are not.  Those that are not naturally run from us, so we either put them into our herding aparatus, or a smaller contained space that makes it possible to catch them so that we can trim their hoofs and check their health. I caught Domina, who weighs more than I do, and she used her great force to slam me and, especially, my shin into a metal milking stand. For whatever reason, I did not let go of her and was dragged across the stand. Everything felt bruised, but otherwise fine and bones were in tact. We finished working the goats and I returned to Boston with yet another injury that seemed to do well for a few days, but then took a turn for the worse when an infection began to set into the lining of my bone. Yeouch!  Nothing has ever hurt as badly as an infected shin bone. My good doctor arranged for a visit, x-rays and antibiotics during the time that I should have been writing about the contents of your box last week. Hopefully, everyone knew their vegetables. I'm just fine, now. This experience, like so many others at the farm, reminded of how much I appreciate our crew and the hard aches they endure every day to manage our farm. They are truly amazing and I can't thank them enough.

Enjoy your veggies!


Patti and Stuart Rosenberg
and the amazing staff at
Waverly Farms
www.waverlyfarmsvirginia.com
214-914-0323 



Posted 8/8/2013 5:04pm by Patti Rosenberg.

Hi, Everyone!


Barb Krahn shared the following recipes that look terrific.  I hope you enjoy them.  Thanks so much Barb for sharing them!


From Barb:

Green peppers.  I par boil these and stuff them with a mixture of grassfed beef or buffalo, browned with lots of onions, green peppers, hot peppers (we like spicy), tomatoes then mixed with salsa and whatever spices and herbs I feel like (cumin, turmeric, red chilis).  We don't use rice in this.  If my husband feels like rice, I make some Spanish rice for a side dish.  I stuff the peppers (I usually make enough meat mix for the peppers plus lots extra that I use in the baking pan to stabilize the peppers) then freeze or bake to reheat everything.  When we serve it, we treat ourselves to an extra big spoon of the meaty goodness.  I freeze the stuffed peppers and reheat as needed.  The last 5 minutes of baking, I top (if I remember) with a good raw milk cheddar.  I serve with extra salsa or habanero sauce.
 
The other day I found myself with tomatoes, squash and eggplant and wanted something different.  I sliced the squash and eggplant the long way in thin strips.  I sliced a few tomatoes also.  I sautéed a lot of sliced onions with coconut oil, and added some chopped chard toward the end of the sauté.  I layered an 8X11 pan with the squash, tomato, eggplant, tomato until I had my layers (think noodle-less lasagna)  I dumped the onions/chard on top and sprinkled all of it with fresh basil (julienned).  I baked this at 325 covered for a long time - maybe a little over an hour, until a knife went in easily and all the veges were done.  At this point I drained it as the veges gave up a lot of moisture. (the liquid tasted good so I added it to a vege soup I was also working on).  I used a turkey baster to empty the pan of liquid.  I topped the whole thing with grated raw milk cheese (I like flavor so used a white cheddar) and put it into the oven until the cheese bubbled and browned slightly (I turned the oven up to 350)  I thought this turned out excellent.
 
Also saw a recipe online (udi's gluten free foods) for Eggplant Parm pizza that really looked good.
 

Enjoy!  

Patti 

Posted 8/7/2013 9:12pm by Patti Rosenberg.

Hi, Everyone! 

I am having a bit of computer distress, so this letter will be short and sweet (probably appreciated!) because after all, who does not know what to do with summer gems such as fresh sweet corn and tomatoes?

Our staff asked that I remind everyone to please return empty CSA boxes and cartons so that we have enough each week.  Thank you!

This week, your Waverly Farms CSA box includes:

Silver Queen Sweet Corn: Be sure to boil or grill this corn BRIEFLY because it is fresh and will cook quickly! 

Beefsteak and/or Golden Jubilee Tomatoes: Heirloom varieties that are delicious.  We take these gems from the field and put them into our cool room at 60 degrees, the perfect temperature for cooling them off without compromising flavor.

Cherry Tomatoes: Great for just eating.  Terrific in salads, especially with cucumbers, olives, feta cheese and the vinegrette of your choice.

Okra: As we discussed in previous letters, my favorite is to coat these delicious treats with egg and corn meal and dip them until golden in hot vegetable oil.  Salt and pepper to taste.

Eggplant: We have enjoyed sliced eggplant dipped in egg then coated in Italian bread crumbs and cooked in hot olive oil.  Salt to taste.  Carol then puts a mixture of fresh ricotta cheese and egg between the fried slices, pours marinara over the eggplant/ricotta slices, sprinkles mozarella on top and bakes at 350 degrees for about 20 minutes or just long enough to melt the cheese and warm the cheese in the middle.  

Bell Pepper: Eat it raw, put it into salsa, make pepper jelly, add it to tacos or fajitas.  There are so many great things to do with bell pepper.  

Carrots: Fresh or baked, carrots are one of the few natural sources of vitamin A.  

Orange Glo, OR Sugar Baby, or Black Mountain Watermelon: Sweet and very hydrating.  Cut into it and enjoy it by itself, with a splash of salt, with yogurt and honey, or all of the above!

Suyu Long and Market More Cucumbers: Slice 'em and eat 'em.  Cold.

Basil and Rosemary


Enjoy!


Patti and Stuart Rosenberg
And all of the volunteers and staff who work hard to bring you fresh, clean food from
Waverly Farms
www.waverlyfarmsvirginia.com
214-914-0323