News and Blog

Posted 12/11/2017 12:42pm by Patti Rosenberg.

Waverly Farms, LC

Dear CSA members,

We were certainly reminded this week that winter is here. Wow! We are still thawing out so collards are our only green this week. We also have eggs and meats (see list below).

Winter shares are a bit ad hoc for obvious reasons. Days are shorter so hens do not lay as many eggs. Weather is pretty cold, even for kale. Our goal is to make and offering and deliver at least once per month, but we're going to try every other week, depending upon the weather.

The first winter delivery is this Thursday, December 14th. Your order will be delivered to your home for an additional $8 delivery charge or to your normal delivery location for no additional charge. Pam Butler at Mainly Clay in Farmville is short staffed and will not be a delivery site for us this year. This week, our Farmville delivery location will be:

Natural pHuel 
1700 S Main St, #B (in the back parking lot)
Farmville, Virginia

Please call Allison at (804) 307-9608 if this is your first time picking up there.

All delivery locations are available for pick-up between 3:00PM - 5:00PM, some are open later. We often deliver earlier, so please call your pick up location for details. 


Without further delay, here is our list for this week. Just reply to this email if you would like to order anything. All orders are first come first served, so please order early. As always, our vegetables are grown without harmful chemicals and our animals are fed Certified Organic supplements and range freely on chemical-free pasture and woodlands.

  • Collard greens - $6/bunch (about 3/4 lb)
  • Dozen Eggs $6 each, minimum 3 dozen
  • Beef
    • Hamburger - $8/lb
    • Stew Beef - $8/lb
    • Roasts - $11/lb let us know if you have a preference
    • Steaks - $15/lb let us know if you have a preference
    • Brisket - $12/lb
    • Ribs - $8/lb
    • Cubed Steak - $8/lb (i.e. country fried steak)
    • Soup bones - $6/lb
    • Liver - $6/lb
    • Heart - $6/lb
    • Tongue - $8/lb
  • Pork
    • Hot Sausage xtra sage - $8/lb
    • Mild Sausage xtra sage - $8/lb
    • Medium sausage - $8/lb
    • Pork spare ribs - $6/lb
    • Smoked but uncured seasoning meat - $4/lb
    • Guinea Hog Bacon (more fat less meat but delicious!) $8/lb
  • Lamb
    • Ground Lamb - $9.50/lb
    • Lamb Chops - $14/lb

Please reply to this email if you'd like to order anything.  We will add any charges to your CSA account and include a link for online credit/debit card payment in our confirmation email to you.

Warmest wishes, 

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 11/20/2017 7:24pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Thanksgiving is finally here. Let the celebration begin! 

Remember that we are delivering ALL shares tomorrow, TUESDAY, Nov. 21st. There are a few oddities:

  • if you normally receive your share at one of the Fall Line Farms locations (Short Pump), we will deliver to your home tomorrow. 
  • Mid yiu normally receive your share at NaturalPhuel, you will receive it at Mainly Clay. Since Mainly Clay is closed this week, look for your share on the deck at the back door. 
  • If you are confused, call Wade at (434) 414-6274 or Patti at 214-914-0323. 
  • If you receive a Monthly Protein Share, it will be delivered with your vegetables tomorrow, saving our bi-weekly members from having to make an extra pick-up next week.

This is the last share for Bi-weekly members.  Weekly members will receive one more share next week before we enter our Winter offering. 

Thanksgiving Shares - All Members


We sent our best Thanksgiving recipes yesterday, and here they are again:

Protein Shares - All Protein Share Members

Sausage - Try Impossibly Easy Mini Breakfast Sausage Pies. They are gorgeous, and so delicious!

Hamburger - Beef and Pork Meatloaf will be a welcome break from Turkey Day. The pork adds a spicy, rich flavor.

Beef Roast - Slow cooker BBQ Beef would make great sandwiches or, forget the bread and serve it with leftover TG sides. 

We are thankful for you!  We appreciate your support, your pictures of yummy dishes and happy families, and your great ideas. We wish you a safe Thanksgiving, full of blessings for family and friends.

Thank you!

Stuart and Patti Rosenberg with
Wesley, Wade, Ben, Lucky, Danny, Bethany, Curtis, Hellen, and Tony 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 11/19/2017 3:36pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Many members have requested Thanksgiving delivery on Tuesday rather than Wednesday, so that is what we will do.  Please plan to pick up your share (or receive home delivery if you chose that option) on Tuesday afternoon rather than Wednesday.  

We have also modified our estimate of what will be in  your Thanksgiving share and our BEST recipes for each:


Stuart and Patti Rosenberg and our whole farm family!
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 11/16/2017 9:01am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

This week's share is for Weekly CSA members, but please read below, even if you are not getting a share this week, for important information about Thanksgiving and Winter shares. 

Thanksgiving - Deliveries Wednesday, November 22nd 

Thanksgiving is upon us and we are excited about your CSA shares this week and next.  Remember that Thanksgiving shares will be delivered on Wednesday, November 22nd. Here's our best guess of what will be in your Thanksgiving share:

  • Sweet Potatoes
  • Winter Squash (Butternut or other)
  • Winter Greens (Collards, Kale, Brussels Greens)
  • Maybe Fall Salad Mix (delicious with pears!)
  • Garlic
  • Hoping for carrots
  • Probably NOT have peppers or cabbage
  • Protein Share members will receive sausage bacon and beef roasts, likely

Thanksgiving is the last share for Bi-weekly CSA members. Weekly members will receive one more share on November 30th

Winter Products - December through April

We keep growing in winter, but not as much. There is always the possibility of a freeze or heavy snow that would preclude us from having a complete farm share. So, instead of Winter Shares, we send an email to our members with a list of available eggs, meats and vegetables. This email will be sent on Sunday before deliveries on Thursdays, usually every other week or monthly. You have until Tuesday night to let us know what you want. To order, simply follow instructions in the email. Orders are filled on a first-come-first-serve basis. We'll send a separate email to you with more details about our winter products.

CSA Shares This Week - Weekly Members Only

Spaghetti Squash - If you have not seen the video, yet, this is How to Cook Spaghetti Squash. From there, you can make it savory, as described in the video, or throw on butter, cinnamon and brown sugar or maple syrup to make Sweet Spaghetti Squash.  

Carrots - These cuties have been in the ground a long time. We thought we'd lost them, but they were just waiting for cooler weather. Freshly harvested and frost kissed, these carrots should be sweet enough to eat raw, to dip into your favorite hummus, or to cook. You might try Garlic Parmesan Roasted Carrots, or this stunning Thanksgiving dish, Cinnamon Butter Baked Carrots

Sweet Dumplings and Munchkins - Use them for table decor, roast them, or make ahead this beautiful Roasted Carrot, Winter Squash and Apple Soup.  

Cabbage, Collards and Brussels Greens - Show off these gorgeous greens by cooking them together. The sweet cabbage is the perfect compliment for winter greens. An impressive dish is Cabbage and Collards (Brussels greens are cooked as Collards). 

Kale - Kale Chips would be a fun appetizer for Thanksgiving, and they are a cinch to make; a great project for younger guests who want to participate. Here is How To Make the Best Kale Chips. Scroll down for the oven-baked version if you do not have a dehydrator. Some of us sprinkle a little parmesan on the chips when we take them out of the oven.  

Sweet Peppers - Peppers are so amazingly versatile. Scroll through these 27 ways to Make Your Bell Peppers Less Boring for some great ideas - everything from dropping sausage and egg in them to a rich stir-fry with tofu or beef.  

Garlic - Use it for cooking or roast it for a fabulous butter on bread. Try Roasted Garlic Butter

Protein Shares This Week - Weekly Members

Lamb Burger - Spice it up and then compliment it with a cool yogurt or mustard as Lamb Burger with Feta Tzatziki.

Beef Steaks - We sent a variety. If you don't know what to do with them just cut them into Chunky Chili or Slow Cooker Tacos.  

Hamburger - For pre- or post-Thanksgiving meal, you might turn our burger into Meatballs and Spaghetti using Chef John's Meatballs


Stuart and Patti Rosenberg, and all of the amazing people at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 11/2/2017 9:41am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We are in the last month of the regular CSA season, and all account balances are now due.  Your balance according to our records is:%%member-balance%%. If this amount does not match your records, please just reply to this email and we'll do the research to make it right. 

The link for credit/debit card payments is:

Thank you, if you have already paid or if you are paying soon!

We will be offering a Winter Share, but have not worked out the details just yet.  If you are interested in receiving eggs, meats or vegetables during the winter months please let us know by replying to this email. Your feedback will be important to us as we decide how frequently we can justify delivery costs.

 CSA Share - Weekly Members Only


Cabbage - Yum, yum, yum, how about Cabbage Bean and Crispy Kale Soup? You can make this up using anything you have, but don't leave out the beans. Even canned ones (drained and rinsed) give soup a hearty amount of protein and comforting flavor. 

Kale - Yum, yum, yum, again. How about Kale and Cabbage Slaw? It's delicious, and you can even add roasted butternut squash for a sweet, rich flavor (totally optional). For us Southern Bells who are required to have a casserole or two at Thanksgiving, here is Kale and Cabbage Gratin. It's a hit!

Baby Greens - This Ovation Mix includes baby mizuna, tatsoi, mustard and arugula and is excellent in a light salad with pears, candied walnuts and feta cheese, as in Pear and Feta Salad with the Best Homemade Dressing

Sweet Peppers - You might enjoy knowing this super simple How to Save Peppers. They will be much appreciated in spaghetti, chili, gumbo, shrimp and more in winter. If you want to eat them now, stuff them or dice and scramble them with eggs and sausage

Butternut Squash - Simple roasting is best. Once roasted, they would be a great topping for your baby greens as in Roasted Butternut Squash with Warm Cider Vinaigrette. Or, get a jump on Thanksgiving with this make-ahead Roasted Butternut Squash Soup which can be made now and frozen for up to 1 month. 

Garlic - Since Thanksgiving is near, you must make this beautiful Seasoned Roasted Garlic Butter. I think it's pretty enough to give as a hostess gift. Definitely elegant and delicious on your table. 

Eggplant - Eggplant are sneaky. Just when you think they are done for the year, the plants burst forward with another yield. What is there to do but make Eggplant Parmesan? You might sprinkle on top or somehow add diced peppers into this recipe. Serve with your baby greens, prepared the way you like them. 

Protein Shares - Weekly Members Only

Beef Flanks and Skirts - Oh, wow. Marinated Skirt Steak works just as well with flank steak. The trick is not to overcook it, cover it with foil for 10 minutes so juices will flow, and to slice against the grain when serving. Or, kick your heels a little higher and make Brazilian Skirt Steak with Golden Garlic Butter. P.S. This is the perfect steak for fajitas and tacos, as in Chili-Lime Steak Fajitas or Skirt Steak Tacos

Pork Ribs - These meaty, delicious ribs are great as an appetizer, game-day nibble, or super delicious dinner. Baked BBQ Baby Back Ribs is my favorite sweet meat treat. Two hundred and ninety two other people agree with me. 

Beef Rump Roast - This Garlic Herb Crusted Rump Roast is the right way to cook it. Be sure to thaw the roast in your refrigerator for 5 days and then bring it to room temperature (about 2 hours) before cooking it.  This will ensure tenderness, even cooking and a great flavor. For those of us who need simple and certain, here are 3 Easy Ways to Cook a Beef Rump Roast. Rump is from the back of the leg so a little tougher than steak, so cooking it slowly is important. I love a chili with chunks of meat instead of ground meat, so usually on the Saturday after Thanksgiving, when everyone is ready for an alternative to turkey, I DICE my Rump Roast into 1/4"-1/2" squares and make chili. This recipe for Chunky Beef Chili uses Chuck rather than Rump, but works the same way. 


Stuart and Patti Rosenberg, owners
Wade Bagley, gardener and every one of the fine people at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 10/26/2017 3:02pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Cooler weather is making the Brussels Sprouts, Kale and Collards especially sweet and delicious. Yummy fall colors round out your share this week. 

CSA Shares - All Members

Actually, we are not including Wade's size 13 shoes in your share's this week. I just thought it was funny that he included them in the picture and I wanted to rib him a bit. 

Brussels Sprout Greens - We enjoy these sweet leaves while the sprouts are forming. They are more tender than collards, not as dark green, and have a hint of the sprout flavor.  Simply cut them into ribbons (stems on or off) and sauté a bit of minced garlic then add the greens and a bit of water. Water helps thicker greens to become tender. Squeeze a bit of lemon and sauté the greens just until tender.  A really fabulous recipe is: Sautéed Brussels Sprout Greens with Bacon and White Beans

Collard Greens - the same recipe for Brussels Sprouts Greens will work with Collard Greens. Collard greens are also amazing in soups and stews because they are hardy and hold up well. Still, I put them in the last hour when using a slow cooker.  You might try Stuffed Collard Greens or even Spaghetti with Collard Greens and Lemon (use your Spaghetti squash instead of the pasta to reduce carbs). 

Purple Cabbage - Actually is a little more nutritious than green cabbage and makes a beautiful slaw or side dish. Here is Easy Coleslaw and Parmesan and Garlic Cabbage Steaks for you to try.  Or, just remove the core and sauté it with a little water until tender.  

Spaghetti Squash - An easy but sometimes baffling winter squash until you get the hang of it.  It actually is a low-carb substitute for pasta.  You might enjoy this video How in the Heck to You Cook Spaghetti Squash.  From there, you can make it savory with salt pepper and parmesan, as the video shows, or sweet with cinnamon, nutmeg, and brown sugar or maple syrup. We love spaghetti squash mixed with sautéed greens and topped with a fried egg. Sounds terrible, but it was yummy!

Other Winter Squash - Two varieties are in your share to be used for decoration and also to be eaten. The smaller ones are Sweet Dumpling and the larger is Speckled Hound. Both of these can be cooked just like Spaghetti Squash, but they will be creamier. Together, they would make a most delicious Squash Soup with Crispy Bacon. A vegan alternative would be Curried Butternut Squash Soup

Sweet Bell Peppers - terrific in Spaghetti sauce or sautéed with any of your greens. They're such a great flavor and terrific in Spaghetti Squash Primavera

Protein Shares - Weekly, Bi-weekly and Monthly Members

Beef Roasts - I'm sure by now you have your favorite ways to cook roasts. Remember to let them thaw in your refrigerator for 5 days and bring them to room temperature before cooking them in the oven. This aids tenderness and flavor.  A slow cooker the easiest way to cook roasts, and since everyone received a different kind, it's difficult for me to suggest anything. Please call me at 214-914-0323 or email if you need help!

Sausage - Two pounds of sausage will give you plenty to cook a hardy breakfast, make a quiche, stuff peppers, or combine with your Spaghetti Squash as in the cheesy and indulgent Sausage and Pepper Spaghetti Squash

Beef Burger - If you have not combined pork sausage and hamburger into burgers yet, do.  We call these Waverly Farms burgers when we have family or friends over. The sausage adds spice and rich flavor to the hamburger and would be fabulous in Beef and Sausage Meatballs over Spaghetti.


Stuart and Patti Rosenberg, owners and
Wade Bagley, gardener, along with everyone who makes it work at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 10/19/2017 11:17am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly Members,

We have a few special treats for you this week. First, I am obsessed with mashed cauliflower (recipe below).  It's so easy and really delicious!  Wade Bagley's sweet potatoes are the sweetest we've ever tasted. We like to tease him that they are the ugliest and sweetest potatoes we've ever grown. And those Butternuts!  Perfectly cured and ready to eat, or keep them on your counter in a cool spot to save for later.


Thanks to all of you who return packaging to us. Of particular use are the ice packs and bubble wraps from meat shares. We also appreciate a return of paper and cloth bags, egg cartons, and large plastic liners. Please keep the small plastic liners for reuse in your home. 

Saving the Harvest 

We know we are loading your down, so as we gear up for Thanksgiving and Winter, we thought you might enjoy these tips for preserving your farm fresh food. 

CSA Shares - Weekly Members

Sweet Potatoes - Delicious roasted, microwaved or made into a casserole. Here are a few recipes: Oven-roasted Sweet Potatoes and Onions, Southern Sweet Potato Casserole with Pecan Topping, How to Cook Sweet Potato in a Microwave, The Best Mashed Sweet Potatoes

Cabbage - Sweet and delicious, we grew a ton of this so if you'd like more for fermenting or canning, just let us know. Cabbage sweetens everything else, so use it as a base with your other greens. Here are 14 Easy Cabbage Recipes that will inspire you. Or, just remove the core, chop it into large chunks, throw it in a pan with 1/4 cup water or broth, salt and pepper to taste and cook just until tender. Cabbage is terrific with Pork Bratwurst Links, if you received a meat share this week. Homemade Sauerkraut anyone?

Cauliflower - My favorite, and I am obsessed with it because cauliflower is super hard to grow and does not last long in the garden. This might be our last week for cauliflower, so indulge in Cheesy Mashed Cauliflower.  Another great dish is Cauliflower "Mac" and Cheese, a reduced carb version of an old favorite. And here are two fun recipes: General Tso's Cauliflower, and from Wade's mom, Cauliflower Pizza Bites

Butternut Squash - Butternut Squash will keep for up to six months, so this is a good vegetable to save for your Thanksgiving feast. A beautiful dish is Roasted Butternut Squash with Garlic Butter. It is just drop dead gorgeous on a table. Maple Cinnamon Roasted Butternut Squash is our favorite sweeter version. Butternut Squash Soup is elegant, comforting, and will warm your bones on a cold night. 

Collard Greens - A friend made Cajun Shrimp and Cheesy Grits with Bacon Braised Collard Greens last weekend and I was reminded once again that this is may favorite dish ever. 

Kale - This is the perfect vegetable for roasting. I find that even though you don't have to, it's better if you remove the stems. Simply wash, remove the stems, tear or cut into large pieces, coat with olive oil, salt and pepper to taste, cook in a preheated 400 degree oven for 10 minutes, and sprinkle with grated parmesan (or not). 

Salad Mix - These tasty baby turnip and kale greens are not very pretty because they got a bit beat up in the spinning process (post triple wash), So I would cook them in a pasta dish or over grits. Try Spicy Skillet Turnip Greens or this lovely Roasted Turnips and Greens recipe (without the turnips which are coming later). The flavors in this recipe are fantastic. You can also put this on top of an Amy's Pizza (in the frozen food section of your grocery store) for a delicious treat. 

Protein Shares - Weekly Members Only
All of our meats range freely in pastures or woodlots and are supplemented only with Certified Organic whole foods. There are no preservatives, nitrates, or artificial anything in our meats. 

Lamb Burger - We don't normally put lamb in our meat shares because everyone doesn't like it. But it's very hard not to like lamb burger, so we thought we'd see what you think - our weekly members! If you like it, let us know and we will include it again. We also have lamb chops and hind quarters, which make an elegant oven roast or butterfly on the grill.  Think Greek when you are cooking lamb, and try Mediterranean Lamb Burger or for a real treat, Spiced Middle Eastern Lamb Patties with Pita and Yogurt

Pork Bratwurst Links - Great with cabbage, they are easy to cook on the grill or in a pan on the stove top. Be sure to poke them with a fork so the heat can escape. And, best to let them reach room temperature before cooking them. Also great in Bratwurst Quiche or you can modify this to also include your Collard Greens or Salad Mix. But, here is the obvious: Grilled Bratwurst with Beer, Mustard and Sauerkraut

Beef Steaks - Grill baby grill! Or, just trim and stir-fry. May we suggest Jalapeño and Lime-Marinated Skirt Steak Tacos?



Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 10/12/2017 10:31am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Weekly and Bi-weekly members have a few treats this week, including munchkin pumpkins, decorative gourds, cauliflower, spaghetti squash, and cabbage to accompany our delicious kale, collards, and broccoli. Enjoy!

CSA Shares - Weekly and Bi-weekly Members

Gourds and Munchkins Pumpkins - Put these in a bowl on your dining table and enjoy the fall colors!  The gourds are purely decorative and not suitable for eating.  We've had mixed reviews on eating the munchkins. I have not tried these recipes, but was delighted to find them specifically for munchkins. Stuffed Baby Pumpkins or Stuffed Munchkins are both a breeze to make and so fun to serve. Use anything for the stuffing, from quinoa to sausage and a few green peppers, onions and mushrooms. Or, sweeten them with cinnamon, brown sugar, and nutmeg.

Spaghetti Squash - This amazing vegetable is a fabulous pasta substitute. Someone said it was "the best carb-free comfort food". One of our members encouraged us to put fried eggs on top with broccoli on the side and it was delicious!!  But you can do anything with it. Here is a slide gallery that will be fun to flip through and contains 53 Recipes for Spaghetti Squash

Cauliflower - the most delicate and delicious non-green I've ever eaten, cauliflower is creamy and super tasty when it's this fresh. Cauliflower Pizza Crust is all the rage and it is great fun. For me the more elegant and super healthy Creamy Mashed Cauliflower is to die for. Cauli-power Fettuccini "Alfredo" (Vegan) is super special. And, kids will love Cauliflower Mac & Cheese

Broccoli - Add it to cauliflower for Cauliflower Mac & Cheese (above) or Cauliflower and Broccoli with Fresh Herb Butter

Collard Greens - Collard Greens, Cornmeal and Sausage Soup will kick your greens into high comfort food gear. And, you should not miss this Pasta with Collard Greens and Onions recipe. It's amazing!

Kale - We love to roast kale. Simply remove or not the stems (I like to remove them), break into large chunks, stir in a bowl with olive oil to coat, add salt and pepper to taste and cook in a 425 degree oven for 10 minutes. Add feta or parmesan or not (I don't). 

Cabbage - A cajun friend of mine told me this recipe for beer cabbage. Cut the core out of the cabbage. from the bottom, slice half-way down in a checker-board pattern. Pour butter and beer into the cabbage. Wrap in foil and smoke, grill or cook in the oven slowly. For me, the beer is optional. Here is a similar recipe for Grilled Cabbage. It the oven it would be Roasted Cabbage with Bacon (bacon is optional). And, everyone needs to know How to Make Sauerkraut in a Mason Jar.

Protein Shares - Weekly and Bi-weekly Members

This week's share includes:

Beef Roast - My sister is cooking this today and making Beef Sandwiches Au Jus. She literally chopped an onion very fine, added beef broth, and put it in a slow cooker. She'll put this beef on french bread, add a bit of broth and top with cheese, broil the open faced sandwich just long enough to melt the cheese and serve. Here is a similar recipe for Beef Sandwiches Au Jus

Pork Sausage - For breakfast or in a Spinach, Sausage, Feta Quiche. You might substitute broccoli or collards for the spinach. Or just make it into patties and add to biscuits - the Pillsbury kind in the refrigerated section of your grocery store. 

Beef Burger - This is delicious: Stuffed Cabbage with Beef, Pork and Rice


Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, along with the entire Waverly Farms family who was hoping for cooler weather and had to endure hot and humid this week!
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 10/4/2017 10:29pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Fall is such a beautiful time at the farm. With the final cutting of hay things look well-groomed and casual but orderly. Weeds and pests slow down in cooler temperatures, bringing fun back into the garden.

Even the vegetables are prettier, as you can see in this week's picture (below). Almost as pretty as the tiny yellow leaves that fall from walnut trees and float across the crisp blue sky to land far away on streams and the forest floor, waiting patiently for the red and golden maple and walnut leaves to join them. Our animals are more animated. Even the birds, squirrels, deer, turkeys and other wildlife are bustling to prepare for the cold weather just around the bend. 

It's a wonderful time to visit. 

Share your Fast Farm Food Recipes!

I read in USA Today that our nation is overwhelmingly flocking to fast food, which is still ridiculously unhealthy. As I read the article I realized that farm food is really fast to prep for dinner! Most of it is either blended, roasted, sautéed or eaten raw. Or, when it's not fast, we cook a lot of it and freeze it for easy, FAST meals later. Please, please post your fast farm food recipes to our Facebook Page and I will share and boost them. Let's show the world what fast food should really look like! Fast, delicious and healthy! And, thanks so much to Liz, Tracy and others who already regularly post their meals. I've learned much from these amazing women.

CSA Shares - Weekly Members Only

Sweet Dumpling Winter Squash - Wade Bagley, our gardener, loves winter squash because they are ornamental for a while and also delicious. This Sweet Dumpling Squash is no exception. Display it for the season, then cut it stem to stern, remove the seeds, coat in olive oil and cook "meat" down in a 400 degree preheated oven until tender. Try this recipe for Maple Sweet Dumpling Squash recipe for the best of fall flavors - cinnamon, nutmeg, maple syrup (or brown sugar). 

Chard and Broccoli - these would be great together with feta cheese in a Broccoli and Chard Quiche, or just sauté them and top with feta cheese. Did I say add feta cheese? Well, garlicky butter is good, too. Or golden raisins. And feta. 

Garlic - You know what to do.... mince it and put it into your quiche or sauté above.

Kale - Great for smoothies or roasting. For smoothies, freeze the kale first to break down its tough structure. Here are 10 Tasty Kale Smoothies. And, Crispy Kale Chips with Lemon

Collards - These sweet greens are also good in smoothies. We love to sauté them, too. Try Stewed Collard Greens with White Beans

Sweet Peppers - These are great roasted or stuffed of just eaten with... feta cheese. Or, spice it up and make them fun with Easy Chicken Fajitas with Cheesy Enchilada Rice and Spicy Tex-Mex Special Sauce. Notice the topping of... feta cheese. 

Cabbage - Wow. What a super food this is. We love to cook it with other vegetables like collards, chard, broccoli, peppers, just about anything. And, it is the perfect compliment to your protein share selections this week. These 10 Simple Cabbage Recipes might open your world to cabbage. Add ground beef or sausage, garlic, green peppers and place over spaghetti squash if you still have yours to replicate a dish that Tracy Welsch's family raved about (even without feta cheese).


Protein Shares - Weekly Members Only

Boston Butt Pork Roast - We had just enough to send them to our weekly members, again. This is pulled pork at its best. If you have a smoker, try Smoked Boston Butt. The rest of us will probably cook a Slow Cooker Boston Butt or a Quick Carolina Pulled Pork. If you don't have a multi-cooker, try searing it on the stove top then moving it to a slow cooker. 

Beef Ribs - Well, since you're smoking or slow cooking, just add these beautiful beef ribs, too. Or, try Slow Cooker Barbecued Beef Ribs


Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, along with Curtis, Wesley, Danny, Ben, Hellen, Tony and others who work hard or volunteer at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram


Posted 9/28/2017 5:55am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

CSA shares are quite abundant this week. For some members that is really good news. For others, it causes stress. Don't let it. First, you can make soups and freeze them. You will appreciate having them during the barren winter months. Second, you can always share your vegetables with friends, family and co-workers, either raw or cooked for them. Finally, you should not worry if you have to compost or otherwise discard some of your vegetables. Our vegetables enhance rather than harm the environment. If you don't have a compost pile, just dig a hole and bury them. Soil life in your yard will be most appreciated! Nature is just that way. Yields vary and some months are lean while others are abundant. Thank you for your stewardship!

Here are some healthy meal ideas that will gobble up your vegetables:

CSA Shares - All Members

Rainbow Chard - a good substitute for spinach, chard is actually related to the beet family so full of vitamins A and K. Chard would go well with beet greens, cabbage, and broccoli. 

Kale - would be great is smoothies, as would chard and cabbage. This primer for greens in smoothies will help you discover the power of green: Rotate Your Greens is a great place to start, then click Let's Blend under Jen's picture for next steps and recipes. 

Chinese Cabbage - this superfood makes any vegetable sweeter. Some of our members put cabbage in with other greens to inspire consumption. Roasted Cabbage Steaks are another fool-proof savory, sweet and so easy to make recipe. 

Butternut Squash - again, roast these and then you can do anything. Just eat them roasted right out of the skin, make a soup or enjoy them on lovely lettuce as in Roasted Beet and Butternut Squash Salad with Nuts and Feta.

Lettuce - please be sure to wash your lettuce, since head lettuce grows close to the ground and is difficult for us to clean, fully. Chilled, this lettuce becomes crispy and is delicious with a lemon vinaigrette dressing. Throw in any fruit, nuts and favorite cheese to make it a meal. 

Sweet Peppers - see the fabulous Mama Corleon's recipe above. 

Beets - see the roasted beet recipe above, throw the greens into a sauté with chard or cabbage or broccoli, top all with feta cheese. Simple Roasted Beets.

Broccoli - please do not overcook these precious gems. They need a light steaming. When cooking broccoli with other vegetables, cut broccoli into bite-sized pieces and throw them on for the last 1-2 minutes. Load them down with garlicky butter, parmesan or just a drizzle olive oil to release the power of broccoli's nutrition. 

Protein Shares - All Members

Beef Steaks - remember to thaw these beauties in your refrigerator for at least five days before grilling or cooking them. A dry rub and tiny dabs of balsamic vinegar are all the seasoning you need. Grass-fed beef should be cooked rare to medium-rare for best result. How to Cook the Perfect, Tender Grass-fed Steak

Bratwurst - Brats are fantastic on the grill, especially good with cabbage. See recipes at the top of this newsletter. 

Hamburger - always great in spaghetti, tacos, grilled hamburgers, chili. What's there not to love about hamburger? 

Looking for a Farm Stay?

Check out our Farm House for your next event or getaway.  October is filling up fast, but November, December and even winter months are full of things to do. CSA members receive a 15% discount. We're on Airbnb at: 


Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, and everyone at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)
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