News and Blog

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

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

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:


Stuart and Patti Rosenberg
and everyone who worked especially hard this week at
Waverly Farms


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:


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

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:

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:  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. 

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. 

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

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.



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


Patti and Stuart Rosenberg
And all of the volunteers and staff who work hard to bring you fresh, clean food from
Waverly Farms

Posted 7/25/2013 10:29am by Patti Rosenberg.

Hello, Everyone!

Forgive me for sending this letter so late.  And, forgive me in advance for rambling a bit in this email.  It's been a hard week at the farm and I thought I'd share it with you.  I promise not to make this a habit.

We have been busy eradicating parasites in our goats as a result of rediculously wet, hot weather.  In goat world, that's a perfect storm that requires swift, diligent action.  The real perfect storm hit our dear llama Mocha.  She was struck by lightening on Monday.  Most of us still tear up at the thought of our loss.  She was one of the first animals on the farm and has guarded many, many young and old goats - protecting them from predators with 100% success!  Welcoming every visitor in the most annoying ways.  Poor, dear Mocha will remain in our hearts forever.  But, we move on because other things need us.

We extracted our first batch of fresh, raw, pure honey for this year.  That's quite a feat after losing all of our hives to the cold, rainy Spring that kept bees from foraging and shortened the blooming of trees. Another perfect storm in the bee world. We purchased new hives - both established and mail order - and put them on a cousin's 2,000 acre farm that backs a State Park, just 3 miles from us. We were worried about the genetically modified corn that was planted last year near our farm.  The "modification" is that this corn, which accounts for the great majority of corn grown in the US, is modified to emit a pesticide from every tissue of the plant - stalk, leaves, pollen, even the kernels we are forced to eat in so much of our food.  Our bee experts thought that at least one of our lost hives was due to this pesticide kill.  In their new home, the bees have access to peach trees, a pollinator patch and an abundance of wild blackberry, so this batch of honey has a hint of fruit. We tasted it for the first time last night over Fage 2% plain yogurt, with strawberries that we'd frozen from the Spring harvest, drizzled with our new honey.  It was heaven!

Another distraction in sending this email to you was that I hosted a dinner last night for the sole purpose of introducing two young people to each other. We served our own grilled pork bratwurst, cooked red cabbage, smashed potatoes with fresh rosemary, Lizzy's Strawberry-Tomato Gazpacho (recipe below) and the yogurt, fruit and honey dessert described above.  Lizzy, who is visiting from Boston, was one of the targets of my matchmaking scheme last night.  It worked, and she has a follow-up date tonight. Oh, the power of good food!  I am so certain that they are perfect for each other that I caught myself wondering whether we would have their wedding at our farm or his. :-)  

While we sat on the back deck of our home, overlooking pastures and enjoying a welcome breeze of cooler air and our grand dinner, we noticed that a herd of bucklings was walking down the farm road toward the highway - obviously escapees.  Only on a farm would everyone at the dinner table simultaneously leap out of their sets, throw on shoes and within seconds be in vehicles - some in the truck and others in the ATV - racing to block the goats from leaving the farm. We worked together seamlessly as we have many times - the bucklings were cooperative, too.  We herded them back to safety and repaired their escape route.  Thank goodness we had dinner outside last night!  We returned to our plates on the picnic table, mostly in tact, but missing a few bratwrust, obviously enjoyed by our dog with vision to poor to join the race, but whose keen sense of smell and opportunistic personality guided her perfectly to the abandoned table.  

This is farm life.  Full of life, love, efficient team work, and often great food made even more special by the reality of hard weather, the death of beloved animals, and nature's decisions about which crops and animals are returned to nurture the life of our soil, and which we are allowed to enjoy.  Life's blessings are illuminated on a farm, and we are reminded that while we are accountable and responsible, we are not in control of the outcome. It's humbling. It makes me feel so alive.

Tomatoes, corn and new melons are beginning to ripen and will be in your boxes soon.  We hope you enjoy the contents of your box this week.  

This week's box includes:

Beets - For those of your who still don't like beets, our CSA member Barbara Krahn offered this irresistible recipe: Beet Brownies - Preheat the oven to 350 degrees. Cost an 8x8 pan with coconut oil, then coat with blanched almond flour. Set aside. Cook and puree 2 beets and set aside.  In a double boiler, gently melt 5 oz. of dark chocolate that is 75% cocoa or higher (if you don't have a double boiler, put a few inches of water in a frying plan and place a pot in that and use low heat).  As the chocolate melts, add 1/4 cup coconut oil and 1/3 cup fresh honey.  Mix until fully combined, then set aside to cool.  In a small bowl, combine 2 free-ranged eggs, 2 tsp of vanilla extract and 1/4 teaspoon of almond extract.  Blend well, then add the cooled chocolate mixture. In a medium bowl, combine 1 cup blanched almond flour, 2 tablespoons coconut flour, 1/4 cup unsweetened cocoa powder, 1-1/2 teaspoon baking soda, 1/4 teaspoon of salt. Pour in the wet ingredients and mix until fully combined.  Mix in the pureed beets. Pour the batter into the coated 8x8 pan and bake for 25 minutes or until fully set. Cool for 30 minutes before cutting with a serrated plastic knife (to reduce curmbling) to serve.  

Mixed Cherry Tomatoes - we love these in salad, and also just as a snack.  My young friend, Lizzy, made the most delicious Strawberry-Tomatoe Gazpacho last night: Throw the following into your blender: 2-3/4 cups of ripe tomatoes, peeled and seeded. 2-3/4 cups of fresh organic strawberries. 4Tbsp extra virgin olive oil.  2 tsp high quality balsamic vinegar. 1/4 cup fresh mint leaves.  Blend until a smooth soup consistency add ice or water as needed.  Salt and pepper to taste.  Serve chilled and garnish with mint leaves, strawberry chunks and pepper, or cheesy croutons.  

Bell Pepper - we asked everyone at the party last night what they liked to do with Bell Pepper.  Some loved to slice it and serve it cold with dipping cheese, such as our Goats-R-Us goat cheese.  Others liked to eat them raw or in a salad.  One liked to fill them with pizza sauce and cheese and bake them for a "crustless pizza".  Another liked to saute them with onions.  And, then there is the favorite stuffed peppers.  We will leave plenty on the bushes in hopes of red peppers as the weather cools. 

Yukon Gold and Kenebec Potatoes - The Kenebecs are red and the Yukons are more brown.  We made smashed potatoes last night by cleaning, quartering and boiling the potatoes until tender, but not mushy.  No need to remove these beautiful skins, they will not hurt you and are full of vitamins. Drain off the water, put in a bowl and add a stick of butter, chopped fresh Rosemary, salt and pepper to taste.  Some people cook them with garlic, or add minced cooked garlic to the butter.  They were a hit last night with our cooked cabbage, grilled American Guinea Hog bratwurst, baked beets and Lizzy's Strawberry-Tomatoe Gazpacho.  

Carrots - enjoy them raw or baked by cutting them into 1" squares and stirring them in olive oil.  But be sure to eat them because they are one of few great sources of both vitamin A and C!

Rosemary - great in smashed potatoes, or don't forget to dry it and we'll help you make rosemary, herb provencal salt later.

Garlic - We've discussed ways to store and use this wonderful herb.  

Swiss Chard - Embarassingly, our only green.  Summer is so hard on lettuces and greens.  But, they will be back as the weather cools.  

Squash or Zucchini - Saute with onions, or make a lasagna (there are many online recipes for vegetable lasagna)

Cucumbers - We had a wonderful Cucumber Gin and Tonic during our recent retreat to The Homestead.  Cucumbers are great in fizzy soda water, too.  Muddle them, then add a few thinly sliced cucumbers to your most refreshing seltzer.  I love to just eat them.  Next year, I hope we grow more pickling cucumbers for you.  I am hoping we have enough this year to send everyone a jar or two.  

Lemon Balm - Tear the leaves and enjoy this wonderful herb in your tea. Freeze chopped lemon balm in vegetable oil and freeze it for use later in recipes. Add it to tomatoes with basil and cucumber.  Make a vinegarette with it.  Chop and sprinkle it over melons, apples or pears.  Add it to the "Lemonade" recipe I sent in previous letters.  Lemon Balm is lovely and incredibly full of phytonutrients.  While a bit pesky to grow, it's a great addition to any herb garden because bees love it. For detailed information about Lemon Balm, you may enjoy this resource:


Patti and Stuart Rosenberg
and everyone who works so hard to grow this good food at
Waverly Farms
214-914-0323 (cell) 

Posted 7/17/2013 9:49pm by Patti Rosenberg.

Dear Waverly Farms CSA Member,

We have an exciting box for you this week and soon to come are eggplant, hot peppers, cucumbers, melons, okra and tomatoes. This week in your box are:

Youkon Gold and Kennebec Potatoes - Remember all those months of nothing but leafy greens?  Do you remember how much you longed for a starchy, indulging potato?  Well, here they are.  Fresh from the ground, potatoes are tender and cook very fast, so be careful to not overcook them!

Green Bell Peppers - Stuff them or just eat them raw as an alternative to crackers with Goats-R-Us famous goat cheeese.  

Golden and Red Beets - You may be tired of them by now, but remember that these nutritious treats are seasonal.   If you have not yet discovered baked beets (unpeeled and cut into 1" squares, then stirred in olive oil, salt and pepper and cooked until tender at 400 degrees), then try it now!  Baking beets makes them sweeter and gives them more of a potato texture.  Beets are full of iron and so good for you!

Carrots - Carrots are really hard to grow because they require loose, organic soil and the perfect mix of minerals. This is our first year of great carrots, so we hope you are enjoying them and the significant minerals and vitamin A that you can't get from other foods.

Red and Green Cabbage - Cooking cabbage in a small amount of water, then adding butter, salt and pepper makes it irristable. This fresh, local cabbage will also offer more flavor and and a tender texture in coleslaw.

Swiss Chard - This is your only leafy green during hot weather. It is best cooked (saute onions until tender or crisp and then add Swiss Chard and cook slightly) this time of year because the heat can make it too tough or bitter to eat raw. Don't forget to remove the stems before cooking.

Yellow Squash - Nothing says summer better than squash.  I had some recently that was cooked to perfection with onions, salt and pepper.  Some people make it too mushy, but if you cook it breifly, the texture holds up.  Try it!

Zucchini - Same as squash, but green. Carol loves to make banana/zucchini bread with it. Others like to cook it with squash for a slightly different flavor and color. 

Green and Purple Basil - Basil will not last forevery, so make your pesto now.  Simply throw the basil into a food processor with walnuts, oiive oil, garlic, salt and pepper. If you are refrigerating and eating it soon, include parmasean cheese to taste. If you are freezing it, leave the parmasean out and add it when you thaw your pesto. Pesto makes a great appetizer with crackers and cheese, and is wonderful as a sauce for pasta. We love to spread it on hot garlic bread for a special treat.

Garlic - Enjoy this dried, minced into almost any dish, or wrapped in foil with olive oil and roasted in the oven. Fresh garlic is to be savored or saved. See previous newsletters for the best ways to store garlic.

Onions - Store or enjoy these, too, because we will not have more until next summer!

Rosemary and Lemon Balm - Enjoy these two great herbs on chicken. Lemon balm is also great in summer tea or cocktails, or chopped and added in small quantities to fresh salad.


Stuart and Patti Rosenberg
and the very hardworking staff at 
Waverly Farms