News and Blog

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.


Repurposing 

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?


Enjoy!

 

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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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


Enjoy!

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
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
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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


Enjoy!

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
www.waverlyfarmsvirginia.com
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: 

https://airbnb.com/rooms/6905643?ref_device_id=d268028462bbb287704ee757f3e061e23633b2bd&s=8&user_id=29325604&photo=41 


Enjoy!  

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

   

Posted 9/21/2017 9:05am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

It's hay season here and we have much to do in preparation for an afternoon of baling and stacking, so this will be a short newsletter. Since the farm is cut and trimmed, and the weather is cooler, we'd like to invite you to visit the farm and meet your farmers. It's just beautiful this time of year. Call us in advance and we'll arrange a fun tour of animals, vegetable and miracles. 

What a beautiful CSA share you have this week!

CSA Share - Weekly Members

 

Butternut Squash - A healthy alternative to potatoes, butternut squash can be sweet or savory. The easiest way to cook it is Simple Roasted Butternut Squash. We actually don't peel it, as called for in the recipe, but simply cut it in half lengthwise, remove the seeds, coat both sides with olive oil, lay it cut-side down on a parchment paper-lined baking dish and cook until tender, about 30 minutes depending upon the size of the butternut. The advantage of peeling and cutting it into cubes is is that everything cooks faster and more evenly. The advantage of cutting in half is that you don't have to peel it. There are so many amazing butternut recipes, though, that you really should look through these delicious lasagna, ginger soup, queso fundido and other Healthy Butternut Squash Recipes from Cooking Light. 

Great Lakes Lettuce - Salad time! Add whatever you have in your fridge - left over chicken, roasted butternut squash, berries, nuts, avocado. It's all good. Piling lettuce into a wrap with your favorite ingredients is a civilized way to eat a lot of it. Try Bacon, Lettuce and Apple Wraps

Spaghetti Squash - Fast becoming everyone's favorite squash. If you have not yet dived into this, here is How To Roast Spaghetti Squash. Once you understand the basics, try Properly Prepared Spaghetti Squash, Spaghetti Squash and Meatballs, Twice Baked Spaghetti Squash and Cheese, Sausage and Peppers Spaghetti Squash Boats, Spaghetti Squash with Bacon, Spinach and Feta Cheese, using your greens instead of spinach, and Sweetened Spaghetti Squash

Pak Choi - Bok Choy with Garlic, Honey and Soy is a classic recipe worth trying this week. Or, a very elegant Miso Ramen Soup

Collard Greens - You might try this Vegan Southern Style Collard Greens with Mushrooms this week. It's quite interesting. Or, the easy Oven Roasted Collard Greens with Bacon. Dress up your collard greens with Shredded Collard Green Salad with Roasted Sweet Potatoes, except use roasted butternut squash instead of sweet potatoes. 

Rainbow Chard - This is the perfect green for quiche. Remember that quiche can be frozen for several months so it's the perfect "make-ahead" main dish. The best one is Caramelized Onion and Swiss Chard Quiche. Simpler versions include: Crustless Chard and Bacon Quiche is a good one. As is Swiss Chard and Cheddar Quiche. I love sweet chard simply sautéed and it doesn't get better than Sautéed Swiss Chard with Garlic and Lemon

Sweet Peppers - We included mild sausage with extra sage for anyone who wants to stuff peppers this week. Try Spinach and Sausage-Stuffed Peppers for a transcendent experience. Substitute your chard or bok choy leaves for spinach. Also see Spaghetti Squash (above) for a delicious sausage and pepper squash boat. 


Protein Share - Weekly Members Only

Beef Ribs - BBQ Ribs are such an indulgence, and so we've included them for you this week. Here is a Slow Cooker version, a video for a savory Oven Baked version (scroll down to find the video and recipe), and a Smoked on the Grill version. 

Cube Steak - A comfort food and easy to make, of course you have to try Bubba's Country-Fried Steak and Gravy. Our butcher has already pounded it for you to tenderize this meat. 

Mild Pork Sausage with Extra Sage - Super for breakfast patties and amazing in Mini Mushroom & Sausage Quiche, which can be frozen and easily reheated for a satisfying, healthy and quick breakfast. 


Enjoy!

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener and all of the very hard working amazing people at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 9/14/2017 10:54am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for Weekly and Bi-weekly members. We hope you enjoy it!

Since the farm is basically run by our wonderful staff, and with winter slow-down coming, I decided to take a small consulting job in Chicago, which means I am eating in restaurants a few days a week, again. I had done this for many years before starting our farm, and my body was wrecked with inflammation, skin rashes, low energy, and brain fog. Thankfully, I feel super healthy from eating great food at home for six years and I'm determined to do better this time. But, boy is it tough to leave my family and veggies at home, especially this week's harvest, which includes so much flavor and nutrition.

Eating out in the big world is brutal! Just one of many examples: I ordered a mushroom and arugula pizza at the airport while waiting for my flight home, thinking I'd have a nutritious bite for dinner. It was beautiful and deliciously unhealthy with the equivalent of 1 small mushroom, sliced, and 5 leaves of baby arugula. The rest was crust, cheese, more cheese, salt, garlic salt, and oil of some sort. I piled the mushroom and arugula on half of one piece and that was dinner. I'll need to practice my ordering, using phrases like, "please put 10 times the veggies your normally do, none of that inflammatory oil and half the cheese, please". Having been taught to "eat whatever is served to you by others", I'm lousy at being a demanding customer. This will be my greatest challenge!

Here is your awesome share this week. Seriously, I will eat the entire thing before I leave town!

CSA Share - Weekly and Bi-weekly Members

Rainbow Chard - If these tender greens are a bit wilted when they arrive, just soak them in water for a few minutes, lay out or spin to dry then put them back in the bag in your refrigerator.

Rainbow Chard is an amazing vegetable. Related to the beet family, it helps regulate blood sugar by preventing some carbs from converting to simple sugars, eliminating the sugar highs and lows. It is also full of calcium for bone health, and helps blood circulation with health doses of iron and copper. It neutralizes the inflammation that many people struggle with (and often don't even know it), and has special properties for the prevention of macular degeneration, night blindness and colon cancer. Clearly one of my favorite veggies!

A simple sauté recipe is Lemon-Garlic Rainbow Chard, you can modify this by adding other greens, particularly your Pak Choi and chopping sweet peppers into the dish to cook with the stems and onion. My favorite toppings are crumbled feta cheese and/or cooked bacon. It's all good!  

Spaghetti Squash - What a fun dish this is! The "meat" of the squash has the texture of a fine linguine, but without the carbs and gluten. Our staff's all-time  favorite spaghetti squash recipe, which is absolutely delectable is Buffalo Chicken Stuffed Spaghetti Squash. This is a meal in itself and perfect for football season!

Roasting this squash is easy and can be made sweet or savory depending upon your preference. In just 30 minutes, you can turn spaghetti squash into a delicious dessert with Sweet Spaghetti Squash Noodles with Toasted Pecan Crumble. This recipe may change your thinking of desserts forever since it looses none of the flavor of pie, but greatly reduces the carb load typically associated with sweet desserts.

A more savory option is this super simple Lemon and Herb Spaghetti Squash with Roasted Shrimp from an outfit called "Eat Yourself Skinny". Sign me up! 

Cantaloupe - this is the last of cantaloupe, sadly. And, these may not look great, but they are delicious. Eat them soon, since they are ripe. Some of our staff are peeling, removing seeds, then freezing cantaloupe before processing it into Cantaloupe Sorbet. It's ridiculously easy and so delicious when blended with a touch of honey! Since you have cucumber and kale this week, consider Cucumber-Cantaloupe Green Smoothie or the beautiful and elegant Cucumber Melon Smoothie

Cucumber - My cucumber is going to be with my cantaloupe this week, since it's the last week for both and it's darn hard to grow things that belong together as well as these two do in Minty Cucumber and Cantaloupe Salad. Or, just marinate your cucumber with Crisp Marinated Cucumbers

Sweet Peppers - We've added hamburger to your Protein Share this week since these peppers are so lovely and perfect for stuffing. Meat lovers will love Beef and Rice Stuffed Bell Peppers. Vegans cannot resist Vegan Quinoa Stuffed Peppers. Roasting Peppers is always an option, as is the very simple stove top Mixed Fajitas with Peppers and Onions

Kale - The secret to great kale is to remove the tough stems and chop it finely before sautéing it on the stove top. Or, leave the stems on, coat it in olive oil and roast it in the oven for 10 minutes. Here are our favorite kale recipes: Crispy Roasted Kale, Kale and White Bean Soup, and Skin-Brightening Kale Smoothie

Collard Greens - This Gulf Coast beach girl always thinks of shrimp and grits when someone mentions collard greens. I'm obsessed with the two comfort foods, and the collards were such a great add! Here's the recipe: Healthy Shrimp and Grits with Collard Greens (P.S. You can make these as unhealthy as you wish by adding cream and cheese!). For collard greens as a side dish, try this easy Braised Collard Greens with Lemon. Collard greens also make a great alternative to sandwiches. Since the leaves are big and thick, they perform especially well when lightly blanched and then made into wraps. Mastering the Collard Wrap will get you started, but don't be intimidated by the ingredients. Realize that you can put ANYTHING into the wrap. 

Garlic - If you are roasting spaghetti squash or peppers and onions, throw this garlic onto the pan, too, squish it out of the shells once it is cooked and stir it into your savory side dish, or just spread it on a cracker or vegetable. If you have not already mastered it, here, again, is How to Roast Garlic. And, How to Make Roasted Garlic Butter


Protein Shares - Weekly and Bi-weekly Members Only

Beef Steaks - Gorgeous, delicious, be sure to thaw them in your refrigerator for 5 -6 days for maximum flavor and tenderness, then cook as you like. Grass fed beef cooks at a slightly lower temperature than the feedlot-stuffed corn sugar fat-infused "conventional" steaks. Try to sear the outer fat of our steaks a bit and you'll love the result! Here is a reminder of all that you should and should not do to grass fed meat, along with recipes. Cooking with Grass Fed Beef.

Pork Chops - As with all of our meats, these chops were raised in our woodlots with only Certified Organic supplements and none of the fillers and chemicals of confinement pork. Again, slightly lower temps, on the grill, or oven or pan and there is really no need to cook this pork until its leather. A good medium is all you need. Like the steaks, try to get a good sear on the fat because it's delicious that way. Here's a Primer for Pork Chops. We've tried it with and without brining, in the pan or on the grill. They're great anyway you cook them, just don't overcook them. 

Hamburger - Just one pound this week, because we're way over on the value of this share, but couldn't resist including it for stuffed sweet peppers. 


We are hopeful that your friends, families and loved ones made it through the storms in Florida and Texas. Our hearts are with them as they rebuild and help others in their communities to do the same. Our dear nephew had the privilege of traveling to Texas to rescue stranded and lost pets. Our Ft. Myers family lived through the eye of Irma, bounced back quickly, and turned their focus to others who needed help. Surely you have similar stories, and like us, wish we could all do more for those in need.

Thank you, again, for your patronage! 

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

   

Posted 9/7/2017 7:48am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We know that local farms cannot exist without the support of a committed community. And, we know that we are less convenient for some and not right for others. We simply can't be perfect since we are growing an integrated and varied menu in unpredictable and sometimes difficult elements. But we do work extremely hard doing what we love because we want others to have access to locally-grown, clean, nutritious, and delicious food. Thank you so much for your support! We hope you enjoy your share this week.


CSA Shares - Weekly Members Only

Swiss Chard - Sautéed Swiss Chard with Parmesan is a tasty hot side dish. White balsamic vinegar is a good substitute for the white wine recommended in the recipe. I also like to sauté any greens and top them with feta cheese to add a creamy, salty texture. Be sure to remove stems, chop them and cook them with onions for a few minutes before adding garlic and then chard leaves. Chard Salad with Garlic Breadcrumbs and Parmesan is an irresistible way to enjoy it raw. Chard is also my favorite in smoothies because it is naturally sweet. Try this alkalizing Pineapple Swiss Chard Smoothie, even if you only have pineapple and banana. 

Fall Greens Mix - These leaves of Kale and Brussels sprouts are perfect for roasting and hardy enough to stand up in stews, soups and pasta dishes. Since they are thicker and tougher than other greens, it's best to chop them before cooking. When roasting these fall greens, you can leave the stems on or take them off. Coat in olive oil, your favorite seasoning and lay on a cookie sheet lined with parchment paper. Cook in an oven preheated to 400 degrees for about 10 minutes or until tender. You can even spread these chopped and coated greens on top of other roasted veggies for the last 10 minutes for a one-pan vegetable medley. Bacon lovers may enjoy Kickin' Collard Greens - substitute your fall greens mix for Collards. 

Pak Choi - A delicious and tender Asian green that begs for soy sauce, honey and garlic. Our favorite recipe is Stir-friend Bok Choy with Ginger and Garlic. Or go Teriyaki with or without salmon, shrimp, chicken or beef as in Teriyaki Salmon with Sesame Pak Choi.

Cucumbers - These are wonderful just peeled and eaten raw or marinated in a simple dressing as in Crisp Marinated Cucumbers. Cucumbers also go well with Cantaloupe (see Cantaloupe below). A great smoothie is Cucumber-Canteloupe Green Smoothie which also uses your greens. 

Cantaloupe - Since you also have cucumbers, we love this Minty Cucumber and Cantaloupe Salad. Cantaloupe is also amazing with prosciutto, even if you only have one type of melon. Work cucumber into this recipe: Honeydew, Cantaloupe and Prosciutto Salad. Or, just slice it, remove the seeds and serve it with bacon anytime of the day.

Yellow Squash, Eggplant and Green Peppers - what a terrific roasted vegetable medley these make. Slice yellow squash lengthwise, peel eggplant and cut into 1" chunks or rounds, remove stems and seeds from peppers and cut into quarters. Toss all in a bowl to coat with olive oil, salt and pepper to taste, or put you other favorite seasonings, lay in a single layer on a cookie sheet lined with parchment paper with peppers and squash cut sides down, and cook in a preheated 400 degree oven for 20 minutes or until tender. For the last 10 minutes, you can also layer chopped Fall Greens (also coated and seasoned) so all of your veggies are roasted together on one pan.

Garlic - savor it!


Protein Shares - Weekly Members Only

Chuck Roast - Beef Stew is great, but think of how much better it would be with Fall Greens added toward the end. For game day, we highly recommend  Slow Cooker Barbecue or, even better, Roast Beef Po' Boys

Mild Pork Sausage with Extra Sage - Stuffed Peppers with Sausage and Grits, anyone? This will get your day going!! And, it's so southern!

Sliced Bacon - Improve ANY of the vegetable recipes above, especially the cantaloupe, by cooking this bacon and crumbling it on top.  YUMMY!! 


Enjoy!

 

Stuart and Patti Rosenberg, owners
Wade Bagley, gardener, and everyone who works hard to grow good food at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 8/24/2017 10:08am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Greens are back! And, cantaloupe to make a wonderful share for our Weekly members. I could put almost all of it into a smoothie and whirl away! Try Cucumber-Cantaloups Green Smoothie or any of the terrific recipes below. 

CSA Shares - Weekly Members

Cantaloupe and Cucumber - these two friends are just fabulous together in Minty Cucumber and Cantaloupe Salad (with feta!!!). Or, make water for your favorite prince or princess with Cucumber and Cantaloupe Water. Cucumber and Cantaloupe Salsa perks up everything from fish to chicken to eggs. Rain and heat have ripened the cantaloups to make it extra sweet and ready to eat! See Fall Greens Mix (below) for a great salad. 

Eggplant - With all of these beautiful veggies, I think you should totally indulge in Panko-Crusted Baked Eggplant Fries with (or without) Curried Cashews.  

Malabar Spinach - Malabar is not related to spinach. Rather it is a rich, nutritious red vine with beautiful, succulent leaves that holds up well in soups and stir-fries.  Try it as a salad green, stir it into pasta, or garnish your sandwiches with it. Add black beans in this vegan and Indian with Malabar Spinach Curry. Or, extract its healthiest nutrition in this Mushroom and Malabar stir-fry. 

Fall Greens Mix - Yummmmm! Greens again. I'm so ready for them. In this mix, we've taken the baby leaves of Swiss Chard, Collards, Brussels Sprouts, Broccoli and Kale and combined them into a sweet and tender collection - perfect for a salad or stir-fry. Consider throwing in cantaloupe and cucumber, along with your favorite nuts and dried fruit, a little mint and feta cheese. Dress with a light All-Purpose Citrus Dressing.  These greens will also stir-fry well in a base of chopped onion, minced garlic cooked in olive oil before adding the greens and cooking them until they wilt, as in Sautéed Greens with Garlic. Make it a meal by throwing in any can of black or white beans and top with cold feta. 

Sweet Peppers - Roast these in the oven with or without squash for a sweet and savory side dish or topping for your salad. Roasted Summer Squash with Sweet Peppers and Onion is delicious! You might also chop them (removing stems and seeds) and sauté them with onion and garlic before adding your Fall Greens Mix or Malabar Spinach, above. 

Yellow Squash - Roast as above, or seriously, you should make the Yellow Squash Casserole or the lighter version Summer Squash Casserole or Squash Pie. Lighten it up even further with Sautéed Summer Squash with Pepper and Onion, substituting your sweet green peppers for the red ones recommended. 

Protein Shares - Weekly Members

London Broil - Easy and delicious, we recommend Ant Kelly's London Broil Marinade Recipe. Ant is not a typo. Try your Cantaloupe Cucumber salsa on the side!

Pork Bratwurst Links - These links are perfect when cooked in the pan or or Grilled. Last week's pepper relish would be a good topping. The Fall Greens Mix Salad and Roasted Peppers, Onion and Squash (recipes above) would be awesome compliments, as would the squash casserole.  

Enjoy!!

Stuart and Patti Rosenberg and the most fabulous farm team at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Please like and follow us on Facebook and Instagram

   

Posted 8/17/2017 1:07pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Growing everything that you and we want to eat is impossible. But we've found an online farmers' market that offers the products of local farms and local small businesses who cater to the conscious eater. We thought you should know about it.

LuLu's Local Foods is the technology behind two local online farmers' market that we've been experimenting with both as a farmer and a family. Over 20 local farms and other businesses who cater to the conscious eater offer products for sale online. Customers can order from Friday Noon - Monday midnight and receive their goods on Thursdays at convenient pick-up locations throughout the Richmond metroplex and Southside Virginia. For a $50 annual fee, customers have access to over 500 different products each week. 

For our farm, it's a great way to sell our excess products. For our family, it's a great way to supplement our CSA share with other locally grown, baked and prepared food. I'm mostly very satisfied with the quality of the products sold. Most suppliers of this online effort are sustainable farmers who grow without chemicals and harvest the day before delivery. You have to do your own vetting of the farms because there is variation in growing practices and quality. But everything is guaranteed for customer satisfaction. When the occasional bad product arrives, which it has, I just call the manager of the online market and they immediately refund my money. As I've gotten to know which farms produce high quality and which ones struggle, my satisfaction rate has soared. We have enjoyed delicious, fresh greens from Broadfork Farm (a greens-only farm). The seedless watermelon from Deer Run Farm was amazing (ours didn't make it this year). I've tried fresh chicken from several farms and ordered baked goods for entertaining. When I can remember to order between Noon Friday and Midnight Monday, we are much happier with our purchases from our online farmer's market than we are from the local grocery store. 

The Center for Rural Culture, a non-profit organization that promotes local farmers and locally-produced products, is the organization that sponsors these online farmers' markets. This is not a new effort, they've been working out the kinks for years, and continue to improve and add pick-up locations. Our CSA will consciously align with their locations for your convenience. Unfortunately, they do not do home delivery. You might check them out. Depending upon where you live, there are two:

As a farmer, I love that they can do this magic and only take 6% of the price (vs. 50% from for-profit online markets and box meals). I also feel more relaxed if we can't grow something knowing that it's out there and available to us and our customers. The harvest and filling of orders fits right into our normal CSA harvest, packing and delivery schedule, unlike sitting at farmer's markets on Saturdays, which turns a 7 day week into an 8 day week and burns us out.

As with all local purchases, it's a little inconvenient to have to order within a short window of time and remember to pick up on Thursdays, but our family loves fresh food and supporting local producers. The flavors and quality of  the products, the expanded variety of local food in our home, and the satisfaction of supporting local farms and small businesses have been worth the effort. 

We're not trying to push you away form our CSA. We need and appreciate your support! The CSA model is critical to support the salaries of our workers. CSA members will always receive our first choice and top quality. But, we thought you should also know about these online markets because they are good for you, good for farmers, and especially good for our community. 

CSA Shares this Week - Weekly and Bi-Weekly Members
We are loading you down this week with summer veggies. 

Sweet Peppers - the peppers finally decided to grow into stuffing size, so we've included hamburger and sausage for meat lovers who want Stuffed Green Peppers this week. For those who prefer meatless, all 21 of these recipes for Veggie Stuffed Peppers look amazing! Remember that you can always roast or grill peppers, too, by coating them with olive oil, seasoning with salt and pepper and either cooking on the grill with skewers or a veggie basket, or on a baking sheet in a preheated oven at 400 degrees until tender.

Yellow Squash - Forget mushy, watery squash, Grilled Yellow Squash is a good choice for those who want a firm, savory dish. Cheesy Squash Casserole takes it to another planet. It is out of this world. 

Eggplant - I cannot believe that these eggplants continue to grow well. They remind me that nature, not I decide what will and won't grow each year. This is a good year for eggplant. We included several this week so you could do some of the recipes that fewer don't allow. So here you go... my favorite 10 Healthy Eggplant Recipes. Fabulous! 

Cucumbers - I know it's a lot, but they won't last long so enjoy them. You have enough this week to make this amazing Cold Cucumber Soup. This delicious Marinated Cucumber, Onion and Tomato Salad is a great way to enjoy them. Pickling them is easier than you think. It's time to try Homemade Refrigerator Pickles for sweet pickles or if you prefer savory and salty, Dill Pickles is a good choice. If you have a spiralizer, or want an excuse to buy one, you'll love this beautiful Cucumber Caprese Salad. Or just slice them into ice cold Cucumber Water for rehydration and detox. 

Slicing Tomatoes - best when eaten. Just slice and eat them or throw them into any of the salads above. Or indulge yourself with a tomato sandwich or BLT, mayo and all. We couldn't send as many this week because the rain caused them to split, but they'll be back.

Garlic - If you've accumulated garlic and want to mince it for easy use for months try this primer for How to Make Minced Garlic at Home that Lasts for Weeks.    

Pepper Relish - This is fabulous on pork chops, hot dogs, bratwurst, all of the things in your Protein Share this week. It's also terrific for a topping or even to cook into a dish for extra seasoning. We canned this last summer, so open it now, taste it, and your imagination will take you away to so many uses. It will keep unopened on your shelf for a while longer, or in the refrigerator for several weeks. 

Protein Shares - Weekly and Bi-Weekly Members

Pork Hotdogs and Bratwurst - Yes! Our new butcher makes pork hotdogs for us without nitrates or other potentially harmful preservatives. They are ridiculously expensive at $3/lb just for the butchering cost, so we won't have many. They are also salty, so probably best boiled in water and put on a bun with your favorite toppings, including our Pepper Relish. You could grill them, but they're a bit thin and grilling concentrates the salt even more. Bratwurst is better on the grill. 

Pork Chops - Just a few for the grill or Pan Grill them. Try them for breakfast with eggs and sliced tomatoes! You'll feel like you're on the farm. 

Beef Burger and Pork Sausage - Blend these two meats for stuffed peppers (recipe above) and use the rest for the best hamburgers you'll ever make. Sliced tomatoes and cucumbers would be amazing on these "hamburgers". These ground meats are also amazing in tacos and spaghetti sauce for a robust easy meal. Even better in Classic Beef and Sausage Meatloaf.  

Enjoy!

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

   

Posted 8/17/2017 7:24am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Growing everything that you and we want to eat is impossible. But we've found an online farmers' market that offers the products of local farms and local small businesses who cater to the conscious eater. We thought you should know about it.

LuLu's Local Foods is the technology behind two local online farmers' market that we've been experimenting with both as a farmer and a family. Over 20 local farms and other businesses who cater to the conscious eater offer products for sale online. Customers can order from Friday Noon - Monday midnight and receive their goods on Thursdays at convenient pick-up locations throughout the Richmond metroplex and Southside Virginia. For a $50 annual fee, customers have access to over 500 different products each week. 

For our farm, it's a great way to sell our excess products. For our family, it's a great way to supplement our CSA share with other locally grown, baked and prepared food. I'm mostly very satisfied with the quality of the products sold. Most suppliers of this online effort are sustainable farmers who grow without chemicals and harvest the day before delivery. You have to do your own vetting of the farms because there is variation in growing practices and quality. But everything is guaranteed for customer satisfaction. When the occasional bad product arrives, which it has, I just call the manager of the online market and they immediately refund my money. As I've gotten to know which farms produce high quality and which ones struggle, my satisfaction rate has soared. We have enjoyed delicious, fresh greens from Broadfork Farm (a greens-only farm). The seedless watermelon from Deer Run Farm was amazing (ours didn't make it this year). I've tried fresh chicken from several farms and ordered baked goods for entertaining. When I can remember to order between Noon Friday and Midnight Monday, we are much happier with our purchases from our online farmer's market than we are from the local grocery store. 

The Center for Rural Culture, a non-profit organization that promotes local farmers and locally-produced products, is the organization that sponsors these online farmers' markets. This is not a new effort, they've been working out the kinks for years, and continue to improve and add pick-up locations. Our CSA will consciously align with their locations for your convenience. Unfortunately, they do not do home delivery. You might check them out. Depending upon where you live, there are two:

As a farmer, I love that they can do this magic and only take 6% of the price (vs. 50% from for-profit online markets and box meals). I also feel more relaxed if we can't grow something knowing that it's out there and available to us and our customers. The harvest and filling of orders fits right into our normal CSA harvest, packing and delivery schedule, unlike sitting at farmer's markets on Saturdays, which turns a 7 day week into an 8 day week and burns us out.

As with all local purchases, it's a little inconvenient to have to order within a short window of time and remember to pick up on Thursdays, but our family loves fresh food and supporting local producers. The flavors and quality of  the products, the expanded variety of local food in our home, and the satisfaction of supporting local farms and small businesses have been worth the effort. 

We're not trying to push you away form our CSA. We need and appreciate your support! The CSA model is critical to support the salaries of our workers. CSA members will always receive our first choice and top quality. But, we thought you should also know about these online markets because they are good for you, good for farmers, and especially good for our community. 

CSA Shares this Week - Weekly and Bi-Weekly Members
We are loading you down this week with summer veggies. 

Sweet Peppers - the peppers finally decided to grow into stuffing size, so we've included hamburger and sausage for meat lovers who want Stuffed Green Peppers this week. For those who prefer meatless, all 21 of these recipes for Veggie Stuffed Peppers look amazing! Remember that you can always roast or grill peppers, too, by coating them with olive oil, seasoning with salt and pepper and either cooking on the grill with skewers or a veggie basket, or on a baking sheet in a preheated oven at 400 degrees until tender.

Yellow Squash - Forget mushy, watery squash, Grilled Yellow Squash is a good choice for those who want a firm, savory dish. Cheesy Squash Casserole takes it to another planet. It is out of this world. 

Eggplant - I cannot believe that these eggplants continue to grow well. They remind me that nature, not I decide what will and won't grow each year. This is a good year for eggplant. We included several this week so you could do some of the recipes that fewer don't allow. So here you go... my favorite 10 Healthy Eggplant Recipes. Fabulous! 

Cucumbers - I know it's a lot, but they won't last long so enjoy them. You have enough this week to make this amazing Cold Cucumber Soup. This delicious Marinated Cucumber, Onion and Tomato Salad is a great way to enjoy them. Pickling them is easier than you think. It's time to try Homemade Refrigerator Pickles for sweet pickles or if you prefer savory and salty, Dill Pickles is a good choice. If you have a spiralizer, or want an excuse to buy one, you'll love this beautiful Cucumber Caprese Salad. Or just slice them into ice cold Cucumber Water for rehydration and detox. 

Slicing Tomatoes - best when eaten. Just slice and eat them or throw them into any of the salads above. Or indulge yourself with a tomato sandwich or BLT, mayo and all. We couldn't send as many this week because the rain caused them to split, but they'll be back.

Garlic - If you've accumulated garlic and want to mince it for easy use for months try this primer for How to Make Minced Garlic at Home that Lasts for Weeks.    

Pepper Relish - This is fabulous on pork chops, hot dogs, bratwurst, all of the things in your Protein Share this week. It's also terrific for a topping or even to cook into a dish for extra seasoning. We canned this last summer, so open it now, taste it, and your imagination will take you away to so many uses. It will keep unopened on your shelf for a while longer, or in the refrigerator for several weeks. 

Protein Shares - Weekly and Bi-Weekly Members

Pork Hotdogs and Bratwurst - Yes! Our new butcher makes pork hotdogs for us without nitrates or other potentially harmful preservatives. They are ridiculously expensive at $3/lb just for the butchering cost, so we won't have many. They are also salty, so probably best boiled in water and put on a bun with your favorite toppings, including our Pepper Relish. You could grill them, but they're a bit thin and grilling concentrates the salt even more. Bratwurst is better on the grill. 

Pork Chops - Just a few for the grill or Pan Grill them. Try them for breakfast with eggs and sliced tomatoes! You'll feel like you're on the farm. 

Beef Burger and Pork Sausage - Blend these two meats for stuffed peppers (recipe above) and use the rest for the best hamburgers you'll ever make. Sliced tomatoes and cucumbers would be amazing on these "hamburgers". These ground meats are also amazing in tacos and spaghetti sauce for a robust easy meal. Even better in Classic Beef and Sausage Meatloaf.  

Enjoy!

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