News and Blog

Posted 3/3/2013 8:46am by Patti Rosenberg.

Exceptional breeding quality.  These kids were sired by buck, "Bob Agnew", who produced 3 sets of quadruplets and 10 sets of twins, NO singles.  Beautiful fawn, tan, and badger coloring, these hardy goats are birthed and raised on pasture with soy-free organic supplements and free-choice minerals.  Doelings sell fast at $350 each for quadruplets, $300 each for twins, $200 each for meat quality culls, wethers, and bucklings.  Kids will be weaned in mid-May - June.  Contact Patti at 214-914-0323 for more information and to view these darlings.  

Posted 2/20/2013 7:12am by Patti Rosenberg.

Our first 8 of 16 pregnant does have delivered.  So far, three does delivered QUADRUPLETS and the rest have delivered twins.  This is amazing and we've never seen anything like it!  Our buck, "Bob Agnew", named after a cousin who grew up on Waverly Farms will receive most of the credit.  But, could our switch to soy-free organic feed from Countryside Organics have contributed?  Or, abandoning a general mineral and moving to a "salad bar" approach to free-choice individual elements?  Or, perhaps the copper boluses have done more than we could ever have imagined.  

In any case, the babies are always adorable.  Here is our firstborn, little Stephen Duane, a quadruplett who spent his first few nights in our home because of a low birth weight (4.2 lbs).  He is thriving, and back with his mother, now.  He will make a good wether for someone!

Posted 2/18/2013 1:06pm by Patti Rosenberg.

Our dear does are delivering kids left and right.  Two have delivered quadruplets and the rest, so far, have each had twins.  With 8 more does yet to kid, looks like we will have 30 this time around!  Spanish kids are $300 each for breeding quality, $200 each for meat quality.  Registered Savanna kids are $1,000 each for breeding quality and $300 each for meat quality.  Doelings sell fast, so contact Patti at patti_rosenberg@hotmail.com or 214-914-0323 to reserve your does, bucks or wethers.  

Posted 11/28/2012 3:55pm by Patti Rosenberg.

Oh, so adorable!!!!

Posted 11/28/2012 8:29am by Patti Rosenberg.

Five new American Guinea Hog piglets were born today at Waverly Farms, bring the total piglets in residence to 12, plus 2 moms (sows) and a dad (boar).  American Guinea Hogs are on the American Livestock Breeds Conservation list as an important and endangered breed.  They get to no more than 250 lbs at maturity and are known for their exceptional meat and lard.  Waverly Farms is Animal Welfare Approved (www.animalwelfareapproved.org) for our pigs and they are fed soy-free organic feed with occasional table scraps of food grown at the farm.  Contact Patti at 214-914-0323 or patti_rosenberg@hotmail.com for more information and pricing. 

Posted 8/8/2012 10:53am by Patti Rosenberg.

If you have not already, now is the time to order your Waverly Farms Black Angus steer calf, to be harvested October - December, 2012.  Our calves are harvested at about 1,000 lbs and around 1 year old to retain tenderness.  They live on pasture their entire lives and are even harvested in the pasture, which eliminates the stress and risk of transportation and stocking with other animals.  The majority of our calves' diets are lush farm grasses, and they are fed some grain (mostly organic) along the way.  We never use pesticides, herbicides, fungicides, growth hormones, preventive antibiotics or preservatives.  We only sell "on hoof" so that our local butcher may harvest them in our pasture and butcher them without soaking them in chlorine.  This also produces the freshest beef for you.  After dry aging for 2 - 3 weeks, they are butchered according to your specifications (we'll walk you through the options) and delivered to your freezer in vacuum-sealed, labeled, dated packaging in appropriate sizes for your family.  The price is $6.00 per packaged pound if you buy the whole calf (about 320 - 400 lbs of meat); $6.50 for 1/2 or 1/4 calf, plus delivery charges if you live more than 75 miles from our farm.  If you are interested, please Contact Us or contact Patti Rosenberg at 214-914-0323 patti_rosenberg@hotmail.com.  We anticipate that beef prices will continue to rise, so this is a good time to stock up.  You can't buy beef this fresh and healthy in any store at any price.  

Moo chas gracias!  Thank you dairy much!  We are udderly grateful!  Thanks heifer so much (I saw these on a card and had to share them with you). 

Posted 2/15/2012 7:11am by Patti Rosenberg.

A New York Time editorial yesterday, 2/14/2012, described commercial egg production.  It was alarming.  It said that in most states, 4 - 11 hens are crowded into "battery cages" that are the size of a microwave oven.  Four to 11 hens in a microwave?  Are you kidding?  They can't even turn around, much less find a private place to lay an egg!  Califorinia, Ohio and Michigan have banned the use of battery cages.  Only California requires that hens be kept in cages large enough for them to stretch their wings.  

Even these improvements are a long, long way from how hens should be treated.  At Waverly Farms, and many other good small farms, laying hens forage in pastures all day long.  In addition to a bit of organic chicken feed, they eat the forage, insects and worms in our pastures which are never sprayed with pesticides, herbicides, fungicides or other potentially harmful chemicals.  After the chickens go into their generously sized coups to roost at night, we close the door to protect them from predators, then open it again at daylight the next morning.   

Last year, Waverly Farms earned the very prestigious Animal Welfare Approved certification for our laying hens.  Studies have shown that the eggs from free range hens on pasture have lower cholesterol and a much better balance of Omega 3 (the good fat) to Omega 6 (can cause inflamation).  Vitamins D, E, C and other micronutrients that are bodies need are also more prevelant in correctly raised eggs.  They are richer, taste better, and make fluffier cakes for sure. 

Pastured Eggs from Waverly Farms   

Posted 2/14/2012 7:55am by Patti Rosenberg.

The next big kidding at Wavelry Farms is in May/June 2012 and will feature both pure Valera Spanish and Spanish + Savannah crosses.  These are premium Valera Spanish does crossed with one of our best Valera Spanish or Savannah bucks.  The kids should be magnificent for their hardiness, meatiness and maternal capabilities.  We cull for parasite resistance and adhere to a strict multi-species rotational grazing plan for the management and prevention of parasites.  Please contact Patti Rosenberg at patti_rosenberg@hotmail.com or 214-914-0323 if you are interested in knowing more or to reserve your kids today.  Prices vary from $300 - $500 per kid.  

Posted 2/9/2012 3:02pm by Patti Rosenberg.

My sister asked me about eggs today and I had not realized how much I had learned.  Here are interesting facts from the Egg Board and USDA that you might also want to know:

1.  Eggs should be refrigerated within 36 hours of laying to avoid bacterial contamination.

2  Eggs could have Salmonella and there is really no way to tell.  When they do, it usually comes from inside the chicken.  Salmonella makes people sick, but not chickens, which is why it is recommended that eggs always be cooked.

3.  Eggs should not be washed.  During construction, the hen applies a coating to the egg which protects it from bacteria and other pathogens.  Once this film is washed away, the porous shell of the egg is more vulnerable to pathogens.  Of course, commercial egg houses wash their eggs, and so do I because some eggs are pretty dirty when they are laid, naturally.  A particular wash is required by the USDA that kills harmful bacteria, but the protective coating is lost in the process, which is why eggs should be kept at 45 degrees F immediately and forever after washing them.  

4.  Once refrigerated, eggs should remain refrigerated and never allowed to sweat, which opens the pores of the shell where bacteria might penetrate.  

5.  Eggs can last in the refrigerator for months.  They actually do not spoil, but they evaporate and eventually disintegrate.  

6.  To tell whether an egg is fresh or old, place the raw egg in a bowl of water.  If it sinks to the bottom, it is fresh.  If it floats, it is probably old and beginning to evaporate, which allows air to form between the egg and it's shell.

The best information I found about eggs is located at: http://www.fsis.usda.gov/fact_sheets/Focus_On_Shell_Eggs/index.asp  

Posted 11/11/2011 1:23pm by Patti Rosenberg.

Dear Waverly Farms Friends and Family,

We will be going to Autumn Grove Farm next week to pick up turkeys for members who have asked us to include them in their November 19th vegetable boxes.  If you have ordered a turkey from Autumn Grove Farm and would like for us to deliver it to you, please reply to this email so we know to pick it up for you!  Also, please remember that you must order your turkeys directly from Autumn Grove Farm, and must have paid them in full prior to our pick up.  Their website address is: http://autumngrovefarm.com/

Thank you.  We wish you all a blessed, happy Thanksgiving!


Patti


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