News and Blog

Posted 12/18/2013 10:36pm by Patti Rosenberg.

Hi, Everyone!

Each week, I take my entire CSA box and clean, prep and repackage the vegetables. I've gotten better, and now it only takes me about 30 minutes, but saves alot of time during the week and lengthens their shelf life considerably.  Once cleaned and packaged correctly, I can simply throw the amount I need into a pan each evening, making my vegetable much more accessible during the week. First, give them a bath in warm water to rehydrate them. Go ahead and remove stems and stalks and anything that you don't want to cook and tear them into the size pieces you will need for your favorit stir-fry or other recipes. Spin or just pat them dry. Wrap greens in a double layer of paper towel and put the bundle into a Ziploc (or similar) bag. These Ziploc bags can be reused from week to week. When you are ready to cook them, simply take out the amount you need and throw it into the pan. 

Our vegetables are growing slowly this time of year and we are hoping that warmer weather this week will inspire them to keep going.  Meanwhile, Kenny continues to grow some of the sweetest carrots and brassicas we have every had, thanks in great part to the icy cold weather.  We hope you are enjoying them as much as we are.

This week, your box includes:

Radish - I need to learn to love radish. it grows quickly, practically year round and it's good for us. This Cooking Light link offers 21 Radish Recipes. Finally, I can stop looking at them and wondering what to do!

Bok Choy - Williams-Sonoma offers 5 Recipes for Bok Choy. So try this delicacy in a soup, seared and stir-fried, wilted over noodles, roasted with salmon or sliced into a salad. 

Arugula - Arugula is one of the most phytonutrient-rich foods you can eat. It is bitter like an herb and requires a bit of getting used to if you are new to it. One of my favorite things to do with arugula is to make a pesto.  Try this Arugula Pesto Recipe, or just put it in a salad. Many people cook it with other greens for a peppery taste.

Mizuna - Wow! Another farm is pinning mizuna recipes like crazy. For a simple recipe, try grilled cheese with tomatoe and mizuna. Adding the peppery green to the grilled cheese improves it tremendously.  For many other recipes, check out this Pinterest Page - CSA Recipes - Mizuna.

Chard - One of our members tried the Swiss chard with pinto beans and goat cheese recipe last week and said it was fabulous. You can always find past issues of our weekly letter on the News/Blog page of our website at

Kale - Kale is the only thing in the garden that is growing like crazy. Here is another recipe from The Book of Kale: A Kale, Bacon & Potato Frittata. Clean and chop 10 cups of kale (about 1lb). Halve and thickly slice 2 cups of onion. Set these aside. In an oven-proof, preferably non-stick skillet, cook 1/2 lb. bacon until crisp. Save the drippings in a small bowl and train the bacon on a paper towel. Set aside. Pour some drippings back into the pan and saute the onion over medium heat for about 5 minutes or until tender. Add the kale a little at a time and cook it until it is wilted. Then, turn the heat to low and saute the kale until it is tender - about 10 minutes. Transfer kale to a plate and spread it out a bit so it will cool. Clean the skillet. In a large bowl, beat 8 eggs. Add 1/2 tsp salt and pepper to taste. Add 1/2 cup grated Parmigiano-Reggiano, all of the kale, the bacon, and 1-2/3cup ricotta cheese. Mix it all together, but don't mix too much because it's better to keep it chunky. Preheat the oven to 350 degrees and heat 1 tablespoon of bacon drippings in the cleaned skillet over medium heat. Add the egg, kale, bacon, cheese mixture, spreading it evenly in the skillet. Sprinkle 1/2 cup Parmigiano-Reggiano cheese over the top and cook on the stovetop for 10 minutes, or until the edges begin to separate from the pan. Transfer the pan to the oven and bake for another 15 minutes or until the frittata is set to your liking. Usinig a flexible, heat-proof spatula, loosen the frittata and transfer to a platter. Cut into wedges and serve warm or at room temperature.

Collards - I had the best collards this week by simply cooking them with a sliced potato in a small amount of boiling water with salt, pepper, and butter. Start to finish, this delicious meal took 10 minutes and 1 pan to make.

Cabbage - Try the collard receipe above using cabbage, too. A bit of crispy bacon is a nice addition. Another favorite is Carrot-Apple Slaw. Peel and grate 4 medium carrots. Finely shred one cabbage. Peel and grate 1 crisp apple (such as Gala or Fuji). Combine these in a bowl with 1/3 cup raisins (golden would be good but either will work). In another small bowl, combine 1/2 cup mayonaise, 1/4 cup apple juice, 2 tablespoons apple cider vinegar, and 1 tablespoon fresh lemon juice. Wisk them together. Add the dressing to the carrot mixture and stir to combine. Season with salt and pepper. Just before serving, stir in 1/2 cup cashews.

Sweet Potatoes - By far the best approach to sweet potatoes is to clean and cut them into 1-1/2" cubes (peels on is fine), stir them in olive oil with a generous amount of salt and pepper, and bake them at 400 degrees for about 20 - 30 minutes until tender. 

Carrots - Enjoy these sweet carrots raw, or bake them with your sweet potatoes or use them in the cabbage slaw described above. If you are brave, these would also make an absolutely awesome carrot cake. You probably already have a favorite recipe.

Leeks - These should be bigger, but the cold weather has stopped them in their tracks and so Kenny harvested them for you to enjoy (before we lose them!). Braised with garlic is our preferred approach to leeks. They are terrific in eggs, and anything to which you wish to add a delicate onion flavor.

Please remember that there is no CSA box during Christmas week. Your next box will be ready Thursday, January 2nd.  Merry Christmas and Happy New Year!

Stuart and Patti Rosenberg
and the entire staff whose fingers turn into ice on Thursday mornings as they triple was and bundle vegetables at
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922

Posted 12/5/2013 6:04am by Patti Rosenberg.

Hi, Everyone!

Thanksgiving at the farm was bustling as always with loads of family, including a growing number of "grands" - grandchildren, grandnieces, and grandcousins.  We hope you enjoyed a fun time, too!

The garden looks like a ballet these days with row covers going on then coming off then going on and then coming off again, all in perfect synchronization to the rapidly changing weather. Desite the difficult rain, followed by freeze, followed by warm weather, we have a pretty good box for you this week that includes:

Broccoli - Broccoli holds up well in cold weather. The challenge is to keep it from "bolting" (going to flower then seed) in warmer weather, so savor it while you can because I don't know how much longer we can keep it going.

Cabbage - Looks great and is easy to cook in just a bit of water or broth with salt and pepper to taste. For those who are in the mood for a good and cleansing meal, try this Cabbage Soup and substitute some of the greens in your box for the zucchini and beans suggested in the recipe.

Swiss Chard - Our rainbow version of Swiss chard is the green with colorful stems. This would be a great addition to your cabbage soup and also holds up well in beef or vegetable stews. Always add leafy greens near the end of the cooking time to preserve their color, texture and flavor.

Kale - The kale is becoming quite hardy, providing an excellent texture for Crispy Oven-Roasted Kale Chips. This is the best basic recipe I have found and, frankly, it is good even without the lime and parmasean cheese.

Collard Greens - Since you are probably tired of collard greens with shrimp and grits (NEVER for me!) I suggest you try this healthy and flavorful soul version of Collard Greens Soup. Feel free to subsitute any sausage or even left over ham for the turkey sausage recommended by the recipe.  

Carrots - Carrots love cabbage and would be perfect in the cabbage soup recipe above, and especially delicious in a beef or vegetable stew. They are so sweet right now that I like to just eat them raw, immediately and unrefrigerated (refrigeration diminishes flavor).
Leeks - I sent a leek soup recipe in a previous letter, but this time you might saute them gently and add scrambled eggs or quiche. For a real treat, try this Braised Leeks side dish.  
Spinach - This sweet, tender Spinach is a terrific compliment to any salad and makes a great side dish when cooked with a touch of garlic and lemon in butter or olive oil.  
We have just two more Black Angus calves to harvest this year. We harvest once per year in the Fall, so this is the time of year to stock up on beef that is free of growth hormones, dyes, preservatives or other potentially harmful chemicals. Our next harvest will be August of 2014! Quarter shares are $7.50/lb and yield about 80 lbs of beef.  1/2 shares are $7.25/lb for about 160lbs of lean beef, and whole shares are $7.00/lb for about 320lbs. We custom butcher these shares to your specifications. We also sell 1/8 shares of hamburger only. That's about 40lbs of hamburger at $7.50/lb. This is a great deal for the best beef your money can buy. If you are interested or know anyone who would like terrific beef, please let us know soon. Pork and goat meat are also available through our online Farm Store


Patti and Stuart Rosenberg
and everyone working hard at
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922


Posted 11/20/2013 7:47pm by Patti Rosenberg.

Hi, Everyone!

This week's box includes a special treat that we hope will put you into the Thanksgiving mood. I won't spoil the surprise by telling you what it is tonight, but we hope you enjoy it!  Please remember that we do not pack CSA boxes during the weeks of Thanksgiving or Christmas, so your next box - even if you are a bi-weekly member - arrives on December 5th. We appreciate everyone who returns their empty boxes and cartons each week. 

This week's box includes:

Radish - These should be sweet and tasty.  Some people cook then as they would a turnip.  Others eat them in salads.  The French spread them with cold butter and salt and eat as an appetizer.  

Kale - Kale is absolutely terrific in a beef stew.  You might also like this recipe from cooking light for Braised Kale with Bacon, Apple and Cider.  We are including plenty of kale so you can try both!

Collards - One could use the kale recipe above to cook the collards. 

Swiss Chard - This recipe for Lemon-Garlic Swiss Chard look terrific.  I also love Swiss chard in smoothies and you can use the same recipe as for Beet Greens (below).

Cilantro - I was ecstatic to see cilantro in the garden this week because it is so good chopped and put on top of chili, one of my favorite meals during cold weather.  Try this tempting recipe for a quick and easy chili.  Be sure to add the cilantro at the end with or instead of the green onions.  

Beet Greens - While stir-frying beet greens is always an option, these are terrific in a smoothie and just 2 cups provides 253% of the daily recommended amount of Vitamin K and 160% of Vitamin A.  They are also packed with Vitamin C and are an important source of copper, potassium, magnesium, manganese, and calcium.  Put 1 cored apple, 1 cup of strawberries, 1 peeled banana, 2 cups of beet greens and 4-6 oz. of water or ice into a blender and blend until you like the consistency.  Such a great breakfast or snack.  Beet greens wilt really fast so eat them within the next few days.  

Broccoli - I was hoping for broccoli this week and we have it!  Again, lightly steam it and it will be delicious drizzled with olive oil or butter.  Add salt and pepper to taste.  

Cabbage - There are so many ways to cook cabbage.  The easiest is to simply cook it in a little water and salt until tender, then drain the water and add butter.  But the web is full of cabbage casseroles, cabbage soup, braised cabbage, etc.  This Roasted Chicken Soft Taco recipe uses cilantro, too, so you might try it for a healthy dinner.

Carrots - Carrots love cabbage! I hope there are enough for you to make carrot cake for Thanksgiving. Fresh carrots are the best in carrot cake!

Sweet Potatoes - For a Thanksgiving favorite, try this recipe for Sweet Potato Casserole.

We wishe everyone a happy Thanksgiving. This is the holiday when our family gets together at the farm for - what else - the the blessed harvest. We are thankful for so many gifts, especially the good people who work so hard either full-time, part-time or giving their time to volunteer. 

Many blessings to you and your family during this most delicious of holidays!  

Stuart and Patti Rosenberg
And everyone who helps us produce healthy, safe, delicious food at
Waverly Farms
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's Cell) 



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

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


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

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

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...


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
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




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.