News and Blog

Posted 1/3/2017 7:33pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Happy New Year!

Our first Monthly Egg Delivery is this Thursday! If you have not received a separate email from me confirming your reservation, we do not have you in our system. So, if you are interested in eggs and other optional farm products as they are available, please let us know so we can include you in our delivery this Thursday.

Eggs are $6/dozen and require a 3 dozen minimum.

Greens are $6/bag for Lettuce Mix with Broccoli, $5/bag for Cooking Greens (Kale and Brussels leaves) and $5/bundle of 12 for Collards

We also have a few pumpkins - Large are $6, Medium are $4 and small are $1.50 each

Finally, we have canned goods available, including hot and sweet pepper relishes and Dilly Beans for $4/pint or $3/half pint. 

Let us know early tomorrow if you need anything. We will deliver to your home for an additional charge ($8/delivery) or to your pickup location for no additional charge. 

Many blessings for a healthy and prosperous new year,  

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

Posted 12/21/2016 9:24pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

I just realized that I did not turn off the weekly Pick-up Reminder emails. Most of you know that our season is over for 2016. We thank you for paying your balances. Be sure to let us know if you want Winter Eggs shares and the opportunity to purchase meats and veggies as they are available. We appreciate all of you! Happy Holiday, Merry Christmas and Happy New Year!!

Your friends,

Stuart and Patti Rosenberg along with the entire farm family at

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 12/15/2016 8:30am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

We did it! Our final share of the season is on its way to you just before severe weather sets in. Congratulations and many thanks to our farm family who covered rows and nurtured crops to produce another great share for you this week. And, please accept my apology for the confusion surrounding this last share. All's well that ends well. 

With this last newsletter of the holiday season, we send our warmest wishes to you and your loved ones for a joyous holiday and blessed New Year. Be sure to enjoy our gift to you at the end of this newsletter.

We'll see some of you this winter, and hope to see everyone again in Spring. Likely, our first share of the Spring/Summer Season will be in late April or early May, depending upon winter conditions. We will open enrollment for Spring/Summer 2017 in January. 

Please return any bags and reusables today and we will pick them up and store them for next year. Thank you so much for your patronage and patience in 2016. We hope you will participate in our annual Customer Satisfaction Survey which will arrive in your email in January. Your involvement helps us to grow more of the things you like and less of what you don't like, and also helps us refine our services. 


 

Winter Egg Shares 
Minimum 3 dozen eggs per month

Let us know if you'd like to enroll in our Winter Egg Shares, where you will receive eggs once per month. Winter Egg Share members will also be able to order bags of greens, extra eggs and meats as they are available from our Online Farm Store. Eggs and extras will be delivered with your eggs on the following dates:

  • January 5
  • February 2
  • March 2
  • March 30
  • April 27

To enroll, simply reply to this email and tell me how many dozen eggs you'd like each month. We're flexible. You can always add more or subtract. You may also order greens and meats anytime up to 48 hours before the delivery date from our Online Farm Store, the link to which will be in your enrollment confirmation email.


CSA Share - Weekly and Bi-weekly Members

Napa Cabbage - Perfect for Emeril Lagasse's Cabbage Rolls or, if you prefer, meatless, Vegetarian Cabbage Rolls. A member reminded me last week of Roasted Cabbage, which is the bomb! JJ suggested Crispy Homemade Egg Rolls. And of course you can enjoy it just rough chopped and cooked with other greens in a bit of water or broth. Cabbage Soup is popular this time of year as the weather chills. Substitute your heavier greens - collard, kale and broccoli greens (remove the stems first) for zucchini and other ingredients and you'll be very happy with the greener version of this famous soup.

Ovation Mix with Broccoli - Ovation mix includes red mustard, mizuna, tatsoi, kale, and arugula. It is terrific in a salad or cooked. Wilted Mixed Greens recipe will help you make not only a great side dish, but also a stuffing for cabbage rolls. Or, soak apple slices in bourbon and make Salad of Wilted Greens or Farmers Market Green Salad with Fried Shallots. Fried Shallots are the best!

Baby Turnips - These tenders should be cooked gently as in Honey-killed Baby Turnips and Greens. Use any greens in your share with this recipe. Alternatively, just slice the turnips and cook them in butter. Season with salt and pepper to taste. 

Baby Lettuce - A great salad that you can adjust for ingredients you have on hand is Baby Lettuces with Feta, Strawberries and Almonds. Use other fruit, other nuts, and other additions, but make it. It's fantastic!

Kale and Collards - Kale and collards are thick greens that are perfect for chips. An easy recipe is Crispy Collards and Kale. These are also perfect green for smoothies and if you are interested in making smoothies or making new smoothies, check out this site for Green Smoothie Recipes.  To cook these delicious greens on the stovetop, simply remove kale and collard leaves from stems if you like, cut into thin ribbons, chop 1/4 onion and mince a clove or two of garlic. Heat olive oil or bacon fat in a pan, cook chopped onion until tender. Stir in minced garlic and cook a minute or two longer, until tender and fragrant. Add kale and collards and 1/4 cup of chicken or vegetable broth or water. Salt and pepper to taste. Cook until tender, about 10 minutes. Winter greens require water in the pan to penetrate and tenderize the thick leaves. We love to add white beans to sautéed greens for protein and fiber and a delicious taste. 

Broccoli Leaves - These sweet gems are, yes, the leaves of the broccoli plants. They are packed with a full day's supply of Vitamin C and taste at least as good a collards, maybe a bit sweeter. Cook or roast them as you would collards and kale (see recipes above) or, make a Broccoli Leaf Frittata for a delicious, full meal. 


Protein Shares - Steaks, Cube Steak, Hamburger

Steaks should be thawed in your refrigerator for 5 days before cooking. This extra time aids in tenderness and flavor. Cook it rare at room temperature following one of these 5-star recipes: In the oven, use Balsamic and Rosemary-Marinated Florentine Steak. On the grill, use Balsamic Marinated Flank Steak

Cube Steak is the traditional Chicken Fried Steak and it is terrific when cooked somewhat slowly. I will be making Cube Steak with Mushroom-Sherry Sauce from Eating Well. It's a great way to enjoy mushrooms, which are amazingly beneficial especially when cooked. With layers of clothing, many of us become Vitamin D deficient in winter. Mushrooms offer Vitamin D, Selenium, and Potassium that aid in the prevention of high blood pressure, diabetes, heart disease, inflammation, and cancer. 

You might also try Grilled Beef and Mushroom Burger with your Hamburger. Or, for a terrific Paleo dish, try Ground Beef and Cabbage Skillet. So simple and good for you!


A Gift for You This Holiday Season

Remembering the discipline of classical training, to experience the joy of perfection, and to send the chill of a thrill down your spine we hope you enjoy Christmas in Vienna with The Three Tenors (in case you were not in Vienna in 1999!).

Merry Christmas, Happy Hanukkah, Joyous Fiesta of Our Lady of Guadalupe. Enjoy these days of giving. We wish you and all of mankind and nature many blessings for the coming New Year.

Stuart and Patti Rosenberg
and the entire farm family at 
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 12/13/2016 9:04am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We will have CSA shares this week for weekly and bi-weekly members and they look good!  Here is the anticipated line-up:

  • Cabbage
  • Turnips
  • Ovation Mix
  • Head Lettuce
  • Kale
  • Brussels and Broccoli Greens 
  • Eggs and Protein Shares (for members who chose those options)

We realize that some of you are not expecting a share. If you would prefer not to have one, just let us know by replying to this email and we will adjust your account accordingly. The rest of us will enjoy one more week of luscious greens!

More details about each crop will be provided in the weekly newsletter on Thursday. Thank you for your continued support! 

All the best,

Patti 

Stuart and Patti Rosenberg
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 12/8/2016 9:00am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

As we approach the end of the Fall season, we have a special request that you return any bags and reusables to your pick up location (or put them on your porch if you purchased home delivery) so we can pick them up. Thank you!

The garden is skimpy just now and severe weather is rolling in this weekend so we will likely need to offer refunds or credits in lieu of CSA shares next week. Thanks to everyone who replied to last week's newsletter with with your preferences for refunds or credits. We will contact everyone who does not reply. We will miss our veggies and will especially miss YOU this winter, but look forward to seeing you again in Spring. 

Each winter we offer monthly deliveries of eggs, meats and greens (as they are available). Members who want this option must purchase a minimum of 3 dozen eggs per month. We post greens and meats on our website under Farm Store as they are available so that you can purchase them online prior to each monthly delivery of eggs. Some members tell us their preferences for greens and meats in advance and we try our best to fill those orders. If you are interested in Winter Egg Shares, please let us know and we will enroll you. The 2017 delivery schedule for Winter Egg Shares is as follows:

  • January 5
  • February 2
  • March 2
  • March 30
  • April 27

CSA Shares - Weekly Members

 

Cauliflower and Broccoli - For a really easy and very delicious casserole, try Broccoli-Cauliflower Casserole from The Pioneer Woman. You can make this a day or so ahead and heat it when you are ready for something hot and yummy. I also love broccoli and cauliflower steamed (or just cooked in 1/4 cup of water) and then slathered in butter. An herb or garlic butter is even better. 

Pumpkin Half - We cut these so we could make sure they were good to eat. Conveniently, this makes it easier for you to cook, too. We have really enjoyed roasted pumpkin this year! It's so easy. All you have to do is clean it, pat it dry, coat it in olive oil (skin on) and place it cut side down on a baking sheet lined with parchment paper. Cook it in a preheated 400 degree oven until the skin begins to blister and the "meat" is tender (about 20 minutes). From there, you can season and just eat it out of the skin (my favorite is salt, pepper, cinnamon, maple syrup and butter), make any number of recipes, such as pumpkin puree, bread, soup, and many other things. See HEB Pumpkin for a whole bunch of ideas. 

Broccoli Greens with Chard - A garlic-based sauté would be perfect for these greens. The Broccoli greens will take a little longer so put them in before the chard using this Simply Sautéed Garlick Greens recipe. These two greens are also awesome in Vegetable Soup with Greens or Emeril's Best Beef Stew with Greens, which will also use your carrots. 

Carrots - These will be terrific in salads, stews, soups or just roasted

Lettuce - The last pears I bought were terrible, so I'm over my pear, walnuts, feta salad obsession and on to a simple salad of carrots, avocado and nuts with my traditional balsamic vinegar, olive oil, mustard, honey dressing seasoned with salt, pepper and oregano. For a holiday treat, try Roasted Carrots and Red Leaf Lettuce Recipe, which includes cherries and pistachios. Do not feel confined by the recipe, you could use anything in it, such as corn and black beans for instance. If the dressing is too complicated, use your favorite. 

Cabbage - These cabbages are terrific just steamed in 1/4 cup water. Add cream or milk, corn, cauliflower, broccoli and your favorite butter for a real treat. Add white beans and turn it into a meal as in White Beans and Cabbage or the most luxurious Baked Giant White Beans with Cabbage


 

Protein Shares - Weekly Members

Steaks and Hamburger this week. You're probably tired of hearing me say it, but please remember to thaw your steaks in the refrigerator for 5 days before cooking them. About 2 hours before cooking time, open the packages, pat the steaks dry, rub them with your favorite dry seasonings on both sides and sprinkle one side with a thin coating of balsamic vinegar. This helps tenderize these well-grown, healthy, pastured steaks. Alternatively, soak them in your favorite marinade. Either way, grill them to medium rare, remove them from the grill, let them rest for 10 minutes under foil (this pull the juices into the meat) and serve hot. 

Hamburger is also great when grilled and needs very little seasoning. Just salt, pepper, and you might chop onion and garlic to blend into the beef before making patties. We also season patties with balsamic vinegar and soy sauce or worcestershire sauce. 


 

We hope you enjoy your share this week! We will watch the weather and garden through this weekend and contact each of you by phone, email or both to complete the season and reconcile accounts. We so appreciate your support and patience!  We hope your holiday is the happiest yet! Thank you!!!

Stuart and Patti Rosenberg
and everyone of the wonderful people at
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323

Posted 12/1/2016 7:12am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Jasen and his garden crew have prepared a share full of healthy greens this week, with a splash of butternut squash and carrots to compliment. 

He also informed me that the garden may not go all the way to December 15th, which means we will be sending refunds, other farm products, or credits toward next year's season - your option, of course. So, this may be the last share of the season for Bi-weekly CSA members. Weekly members will receive one more share on December 8th. I will contact each of you separately to handle credits and refunds for the December 15th share. Please also feel free to reply to this email with your preference for refund, other farm products (meat or eggs) or credit toward next year's season. 

After the season ends, we offer Winter Egg Shares for $6/dozen with a minimum of 3 dozen per month. Additional bags of greens and cuts of meat are also offered optionally as they are available. If you are interested in Winter Egg Shares, please reply to this email and we will sign you up. The first delivery will be Jan 5 with subsequent deliveries Feb 2, March 2, March 30, and April 27, 2017. Also, if you'd like to stock up on eggs next week, let us know and we will accommodate as many people as we can on a first come-first serve basis, including bi-weekly members.

Finally, we will host a Holiday Open House at Waverly Farms on Monday, December 5th from 4:00PM - 7:00PM for staff and friends. If you are in the area we would love to see you. Our home is located at 938 Elletts Mill Rd., Burkeville, VA 23922. 

CSA Shares 12/1/2016 - All Members

This week's share is for weekly, bi-weekly and monthly (protein only) members. Weekly members will receive one more share on 12/8/2016. This is the last week for bi-weekly and monthly (protein share) members. We appreciate your support this year and hope you will participate enthusiastically in our year end Member Satisfaction survey which will come to you soon via email.

Cabbage - Early Jersey Wakefield cabbage is a tender, sweet, heirloom cabbage that is perfect when cooked or served raw, such as in a creamy coleslaw. Cabbage is great cooked alone or can be cooked with other greens to sweeten them. To cook Cabbage, cut it in half vertically and remove the core at the bottom stem. Rough chop the amount you want to use. If cooking only 1/2 of the cabbage, wrap the other half tightly in plastic wrap and store it in your refrigerator for another meal. Heat a good quality olive oil in a pan on top of the stove. Warm minced garlic in the oil, add Cabbage, 1/4 cup of water and cover to cook for 1-2 minutes. Salt and pepper to tastes. Add a pat of butter if you'd like and serve hot. For the most creamy coleslaw, shred your cabbage and Carrots and try this Easy Coleslaw Dressing recipe. Or, if you prefer not to use mayo, try this No-mayo Coleslaw Recipe

Carrots and Butternut Squash - The sweet carrots would be great in coleslaw or roasted with butternut squash as in Roasted Squash, Carrots & Walnuts

Kale - This curly Red Russian makes the perfect kale chips, to add to beef stew, or for salads or stir-fry. I could not resist sending you all of these 15 Unbeatable Kale Recipes. They are fabulous!

Broccoli, Cabbage and Tatsoi - My favorite combination of greens is cabbage with broccoli. Throw in the Tatsoi, too, for a beautiful and deliciously sweet mixed greens medley. First, rough chop Cabbage, removing the core. In a large pan with a lid, warm 2 tablespoons of a good quality olive oil. Add 1/2 tsp minced garlic and cook until garlic is warm and fragrant. Add Cabbage and Tatsoi, salt and pepper to taste. Cook that for 1-2 minutes, then add Broccoli and cook until bright green. All of the fresh greens will cook quickly and offer a sweet flavor to your meal. See Tatsoi for more information about this delicious green. 

Lettuce Mix with Arugula - Toss Lettuce, Arugula and Tatsoi into a salad with oranges, cooked shrimp (or chicken, beef, or egg or protein of your choice), and a simple dressing of 1/4 cup olive oil, the juice of one lime, 1/2 tsp of minced garlic, salt and pepper to taste.  Toss greens in the dressing and top or toss with feta cheese for a delicious, nutritious salad. Tatsoi is also good when cooked alone or with other greens. You can use it like spinach. Cook Tatsoi just like Brussels Leaves below.

Brussels Leaves - These tender leaves are sweet and super good for you with more than your daily requirement of Vitamins C and K. As with other cruciferous vegetables like cabbage, kale and collards, Brussels Leaves are warriors in the fight against cancer. Cut Brussels Leaves into ribbons and cook in 1-2 tablespoons of hot olive oil for about a minute and a half. If you like garlic, warm minced garlic in the olive oil before adding the leaves. When cooking Brussels Leaves alone or with Cabbage, there is no need to add water. When with cooking Kale or Collards, add 1/4 cup water and let the thicker greens cook for 3-4 minutes before adding the Brussels Leaves and Cabbage. 


 

Protein Shares

Weekly Members already received their chickens so they will receive Sheep Burger and Beef Roasts. With sheep burger, go Greek and try Greek Lamb Burgers with Spinach and Feta, or my favorite Spiced Middle Eastern Lamb with Pita and Yogurt. Substitute Tatsoi for spinach in the burger recipe.

Remember to thaw your Beef Roast for 5 days before cooking it. We always dabble beef with balsamic vinegar for a few hours before cooking to tenderize it. Depending upon the roast you received, you may find the slow cooker to be a good approach, or cut it into stir-fry beef, or cook it in the oven. Let us know if you need help with a recipe by replying to this email. 

Bi-Weekly and Monthly Protein Share members receive Whole Free-ranged Chickens and Beef Roasts. These chickens are not from our farm, but from our trusted friends at Tomten Farm who use a non-GMO (not organic) feed. Ina Garten offers the best approach to Perfect Roast Chicken. The broth of the lemon, garlic, and butter season the vegetables in the pan. Add potatoes in the cooking pan and serve with a side of greens for a complete and yummy meal. See above for Beef Roast and let me know if you need help with your specific cut by just replying to this email. 


 

"Weight No More" Health Coaching Tips from Christine Ryan

Hey friends! Your resident health coach, Christine Ryan here to give you some tips on staying slender through your holiday soirees!

Use a smaller plate. It sounds simple because it is. You can always go back for seconds. When you start with smaller portions you create a check in for yourself to see how full you are before you dive into another dose of deliciousness.

Get the good stuff first! That means load up on the steamed veggies, fruit, and turkey (easy on the gravy). Save the rolls, casseroles, mashed taters and other richer foods for round 2. Chances are you will have smaller portions of those if you have already begun to satisfy your appetite.

Wear a form fitting outfit. Not that you should be uncomfortable- but maybe leave the Lu La Rue for lounging Thursday evening. We tend to be more mindful about how much we eat when we are in clothes that are less forgiving.

Take your time. We rush. It’s almost a prerequisite of eating in our society. Slow it down. Set your fork down between bites and make sure to breathe deeply. Fully oxygenating your body improves digestion.

Implement the 3 bite rule. This is especially helpful with dessert! The first bite is your introduction and the last is your finale…every bite in the middle is the same! So enjoy the intro, middle and finale. Savor each bite and make it last as long as you can.

One last very important thing, make sure you are getting some movement in. Whether it is walking with family or the dog, biking, the famous Thanksgiving family football game or getting back in the gym, get back to moving!

Check out our website for online and personal programs to make sure you are as healthy as you can be. Happy Holidays! Christine Ryan http://weightnomorehealthcoaching.com


 

Please let us know if you have any questions, suggestions or concerns. 

Enjoy!

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

Posted 11/22/2016 8:08am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Weekly members and those who postponed from last week are in for a treat this Thanksgiving week! Just look at this goodness! SHARES WILL BE DELIVERED TODAY, Tuesday, November 22nd. If you pick up at Mainly Clay, please know that they are closed today so we are placing shares at the back door. 

I'll send recipes next, but wanted everyone to at least have this picture in case your are grocery shopping or planning today.

So thankful for our farmers, customers and the gifts the earth bestows on us always. 

Recipes to follow!  

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

Posted 11/17/2016 8:00am by Patti Rosenberg.

Waverly Farms, LC

Hello CSA Members!

The freshest and healthiest food is headed your way again today. 

A reminder that we are having a Waverly Farms Wellness and Crafting Day on Saturday, December 3rd from 11:00-4:00. Lunch is included. Mindfulness, yoga and nutritional movement seminars are optional and we'll make wreaths, garland and table decor all day from our own farm fresh greenery. We hope you will join us. CSA members receive a special rate of $20 per person up to $60 per group of friends or family. One wreath or garland and lunch are included. Other crafts can be made for $8 each. Please RSVP so we can save your spot. 

Another reminder that Thanksgiving shares will be delivered on Tuesday of next week rather than Thursday. The schedule worked out for only Weekly Members to receive Thanksgiving shares, unless you notified us to move or add a share for you. Just let us know. 

CSA Shares - Weekly and Bi-Weekly Members

Garlic - We had extra cloves of garlic from our annual planting and are sending them to you for your holiday cooking. To preserve this garlic, remove the papery sides, dice or throw it into a mini-processor, cover it in olive oil and refrigerate in a jar or other container with a tight lid. Be sure to refrigerate this garlic/oil combo - DO NOT store it at room temperature as it can produce botulism, a dangerous event. Botulism does not happen if it is refrigerated. Once chopped and properly stored, it is ready to go for all of your holiday or everyday cooking. Garlic and also be frozen or dried. See The Best Way to Store Garlic

Parsley - a great addition to any of your dishes, or make into a pesto for pasta as in Spaghetti with Parsley Pesto. Use your imagination and add broccoli, roasted butternut squash, shrimp, or a whole host of delicious pasta enhancements. Even top with feta cheese, my theme for this day.

Cabbage - Cabbage can be cooked with everything. I suggest cabbage with broccoli and mushrooms. Rough chop cabbage into big chunks, cook in 1/4 cup water, cook for 3 minutes, add broccoli and cook for 2 more minutes. Salt and pepper to taste. Serve hot with a pat or two of butter. I'm not sure this is the tastiest recipe, but her is Dr. Weill's recommendation for the healthiest version of Cabbage and Mushrooms. Let me know if it turns back the clock for you!

Broccoli - These tender greens are best and most nutritious eaten raw (as in smoothie or salad) or just barely cooked and still somewhat crunchy. Cook broccoli with cabbage or mixed greens, or just serve it hot with minced garlic in butter. Try it with or without nuts as in Broccoli with Garlic Butter and Cashews

Butternut Squash - Hot weather took its toll on Butternut Squash, but we have a few for you to enjoy. I love them roasted - as in Roasted Butternut Squash with Lime Juice. Or try Roasted Butternut Squash Salad with Warm Cider Vinaigrette. You may need to buy more butternuts, for this absolutely beautify and delicious Thanksgiving dish: Honey Roasted Butternut Squash with Cranberries + Feta. JJ made a delicious and very simple soup this week. She sautéed onion and garlic, added chopped greens and cubed butternut, cooked them for a few minutes then added water (or broth) to simmer until butternut squash is tender. She added cooked rice at the end and seasoned with salt and pepper. 

Mixed Cooking Greens - These greens are terrific in quiche, or simply sautéed. In a rut? Try Simple Sautéed Greens with Lemon and Feta or the most elegant ever Warm Feta with Sautéed  Greens from Food and Wine. For our leftover cooked greens, we often throw them into Amy's Low Sodium lentil soups or chili's and serve with salad (below) for a quick and nutritious dinner or lunch.

Salad Mix - I just cannot get beyond Asian pear, walnut and feta for these gorgeous greens. In a small jar, mix this dressing: 1 part balsamic vinegar, 2 parts olive oil, a good squeeze of high quality mustard, 1 generous teaspoon of honey, and generous amounts of salt, pepper and oregano. Shake well. For the salad, peel Asian pears or apples and cut them into bite-sized pieces, add lettuce mix and 1/2 cup walnuts.  Pour dressing on salad to coat the leaves, fruit and nuts, serve then sprinkle feta on top. DELICIOUS!! Easy! Fast! Everyone raves about it! Serve with soup, sandwich, or any meat, fish or protein for a complete meal.

Sweet Peppers - These look like hot peppers but they are not. Chop these sweet peppers and sauté with onion and garlic as a base for anything - soup, eggs, quiche. Or, roast them as you would butternut squash (above). For a carb- and gluten-free quiche that is delicious, try Crustless Roasted Red Pepper Quiche. Or, if the crust is your favorite part of quiche, put this same recipe in a crust. I'd be very tempted to add shrimp or pork sausage, too.

Protein Shares - Weekly and Bi-weekly members

Pork Sausage - Terrific in quiche, such as Sausage and Mushroom Quiche or stuffed into your sweet peppers as in Sausage Stuffed Bell Peppers. For a simple breakfast, just form pork into patties, cook well, serve with eggs and biscuits as in Biscuits with Cream Gravy, Sausage and Scrambled Eggs.

Whole Chicken - Each year we purchase for our members GMO-free chickens from our friends at Tomten Farm, just down the street from us. Tomten will be at South of the James and Bird Makets if you need other things for your Thanksgiving table. Their birds are smallish and super easy to cook. I recommend that you thaw them for 5 days in your refrigerator before cooking them. See Ina Garten's Whole Roasted Chicken. This video inspired me like none other when she said she could "roast a chicken in her sleep". It is super simple and very, very reliable. The chicken drippings with lemon, garlic, salt, pepper and butter flavor carrots, celery and potatoes like nothing else. You'll love Perfect Roast Chicken

Enjoy!

If we don't see you next week, we wish you a fun-filled, meaningful, and stressless (?) Thanksgiving! 

Stuart and Patti Rosenberg
JJ, Jasen, Curtis, Ben, Wade, Lucky, and Danny, too.

Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 11/3/2016 6:26am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's share is for all members - Weekly, Bi-weekly and Monthly.

Please return all of your green bags and reusables to your pick-up location on Thursday, or leave them on your porch if you elected our Home Delivery option. Reusing bags, liners, bubblers, and ice packs helps us keep prices down. Thank you!


Thanksgiving Week CSA Shares 

Currently, only Weekly members are scheduled to receive CSA shares for Thanksgiving.  If you are a Bi-weekly member, you have three choices:

1) do nothing and you will receive shares the weeks before and after Thanksgiving, according to the season's schedule; 

2) postpone your November 17th share to November 22nd, or

3) purchase an additional share for the Thanksgiving week. This will give you a shares for three weeks in a row, Nov 17, Nov 22 (a Tuesday) and Dec 1. Additional shares are $35 for veggies, $6 for eggs and $35 for meat. 

If you want to keep your current schedule, do nothing. If you'd like to postpone your Nov 17 share or purchase an additional share for Thanksgiving, please let us know before Tuesday, November 15th

Remember that we deliver on Tuesday during the week of Thanksgiving instead of Thursday, which is Thanksgiving Day. 

 


December 3rd - Wellness and Holiday Crafting at Waverly Farms 

Kick your holiday season off to a healthy, fun start with a wholesome day of crafting, mindfulness  and movement at Waverly Farms, LC on Saturday, December 3rd from 11:00 - 4:00PM. During this fun and rejuvenating day we will: 

~ Gather and create holiday wreaths, garland and centerpieces using our own farm greenery cut fresh for you. The aroma is amazing! Waverly Farms will provide the fresh greenery (pine, cedar, magnolia) and other fall bounty (pine cones, berries and other natural decor). We'll also have florist's wire and a few hot glue guns. You should bring wreath forms, ribbons and other compliments to make and personalize your creations.

~ Learn mindfulness techniques to help keep a clear head through the holiday season

~ Eat a delicious, nutritious farm-to-table lunch

~ Enjoy a hay ride tour of the farm, take loads of family pictures, and share thoughtful gift and holiday ideas

As a CSA member, you will enjoy a discounted price of $20 per person up to $60 per family, plus $8 per wreath, garland or centerpiece. Cash, check and credit cards will be accepted on the day of the event, but your must RSVP by November 30th. Please reply to this email or send a note to patti_rosenberg@hotmail.com with names and ages of attendees and to reserve your spot. The location will be 2345 Lewiston Plank Rd., Burkeville, VA 23922.


CSA Shares - All Members

Kale and Broccoli Mix - This is a flavorful combination of cruciferous leaves. They would be great stir-fried (be sure to chop them finely), but these sturdy greens are best roasted in the oven, as in Kale Chips.

Chard/Pak Choy - Sautéd Swiss Chard and Bok Choy is a lovely recipe, especially if you have a leek. If you don't have a leek, it's still delicious. These greens are also very nutritious in smoothies, as described in this article of 10 Best Greens for Green Smoothies

Lettuce Mix with PeasPea and Lettuce Salad Recipe is fantastic with this mixture. For even more flavor, try Roquefort Pear Salad. I'm still  stuck on a light salad with Asian pears, walnuts and feta cheese with a simple dressing of 1/4c olive oil, big squeeze of lemon or lime juice, 1 tsp honey, 1 tsp mustard, salt and pepper to taste, shake well, dress and toss just before serving. 

Poblano and Anaheim Hot Peppers - Poblanos are the milder of these two hot peppers and can be made delicious and even milder by roasting and stuffing them. If you are a protein share member, use your hamburger in this recipe for Beef-Stuffed Poblano Chiles. Or, here is another good recipe for Vegan Stuffed Poblano Peppers

Butternut or Acorn Winter Squash - Winter squash should be roasted as in Baked Acorn Squash with Brown Sugar and Butter. It's good served in the skin like a potato, or you can scoop it out of the skin and serve it in a bowl like mashed potatoes (just mash with a fork). The cinnamon and butter give it a rich, delightful flavor. 

Parsley or Chives - Either one will work great with your stuffed peppers! Just chop the parsley leaves or chives and add them to the top of your dish. These are also great in scrambled eggs, sautéed in greens, added to a salad, or blended into a yogurt dip as in Cilantro Chive Yogurt Dip. 

Collard Greens - One of our favorite things to do is replace sandwich bread with collard greens as in Why I Ditched Sandwich Bread for Collard Green Wraps. Collard-Wrapped Bean Burritos are terrific, too. Be creative. Seriously, every sandwich is better in a Collard Green Wrap: Hamburgers, Turkey, Egg, Chicken Salad, Smoked Salmon, Lamb. The only sandwich that I cannot see in a Collard green might be PB&J. That one still needs bread. 

Eggplant - these plants will just not stop producing! If you've tried everything else and still do not like eggplant, try peeling it and adding it to any dish - spaghetti sauce, stir-fried veggies, sautéed with onions and mushrooms and served beside eggs or see Turn Your Eggplant Hate to Love with These 13 Mouthwatering Recipes.

Protein Share Members

Enjoy fresh lamb or pork chops and ground beef.

Ground beef can be used in stuffed poblano peppers (above) or made into hamburgers, hamburger steak or your favorite spaghetti sauce, tacos or Ground Beef Chili.

Some of you received lamb chops and others pork chops. These are very different meats that are handled differently.

Our best lamb recipes use yogurt, mustard, thyme and lemon or lime as in Grilled Yogurt-Marinated Lamb Chops. I also throw 3/4 cup of Dijon mustard into this marinade. Be sure to use plain Greek-sytle yogurt, not one of the flavored ones. Marinate the lamb all day or even overnight. Cook lamb chops as described in the recipe on high heat, about 5 minutes on each side. Serve with your salad mix.

Pork is different. It must be cooked slowly, which is why I like Slow Cooker Pork Chops II. Another good recipe that is faster and cooked stove top is Parmesan-Crusted Pork Chops. I would serve these with collard greens and either mashed potatoes or roasted winter squash. 


Digestion by Christine Ryan, Certified Health Coach

Christine Ryan will share her best kept secret with you for better digestion!  

We all know that suffering from digestive problems such as gas, bloating, reflux, stomach cramps, diarrhea, constipation, irritable bowel syndrome or inflammatory bowel disease can seriously hinder our daily functioning and make us miserable.  

Your gastrointestinal tract (GI) tract acts as your body’s food processor and if it’s blocked, overloaded, polluted with toxins such as food additives, pesticides and preservatives, or otherwise irritated, it is going to let you know by having one of the reactions listed above. Which is why the foods from Waverly Farms make us feel so amazing and nourished- organic and packed with nutrition, not pesticides… and I want to make sure you are getting ALL the benefits of these foods and creating an environment for healthy digestion regularly.  

CHEWING! 

Seems simple, but the average person only chews 3 times before swallowing! Believe it or not chewing is one of the most important aids to our digestion. Learning how to chew your food properly (up to 30 times per bite) will help you extract the maximum nutrients from your food and get your digestive juices flowing right AND help keep your weight down and your tummy flat.  

When you eat tasty nutrient dense foods and you chew properly with each bite, you will be able to better recognize when you feel full and you will therefore eat less!  

Even if you only have 5 minutes for a meal, let the chewing relax you and use it almost as a meditation. That way you’ll enjoy the whole spectrum of tastes and aromas that make up the meal, trigger cephalic phase digestion, and your body and brain will be satisfied even with a quickie.  

What do I do now? In my health coaching practice, I help clients understand why they eat in a rush and forget to chew and we come up with an actionable plan that turns eating into a whole new enjoyable experience. If you are ready to learn how to better your digestion- which will lead to a flatter, firmer belly then click here now to schedule a time to talk with me about it!  

Christine Ryan Certified Health Coach, Weight No More Health Coaching 
804-714-9330 or loveyourhealthcoach@gmail.com


We hope you enjoy your share this week! Please remember to return green bags and let us know if you are a Bi-weekly member wanting a Thanksgiving share. And, save the date of December 3rd for an enlightening day at the farm.

All the best,  

Stuart and Patti Rosenberg
and the entire staff at 
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 10/27/2016 10:26am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

I had a little skin cancer removed. It's a relatively low grade no big deal type; a consequence of growing up on sunny Florida beaches and waterskiing so much that it earned me a college scholarship. 

It's funny how my mind thinks about these things. My rational self knows that this is no big deal. My emotional self is screaming, "YIKES! WHAT IF THIS IS THE BEGINNING OF THE END?" My rational self, in an attempt to calm my emotional self, finally opened a book sent to me by my sister years ago, called Super Immunity by Joel Fuhrman, MD (the New York Times bestselling author of Eat to Live). It's a book about the effects of our food on cancer and health. 

The bottom line: Poor eating primes our DNA for cancer and disease. Good eating not only aids in cancer prevention, but can repair our DNA to resist cancer and disease. Eating more vegetables, mushrooms, onions, garlic, citrus fruit and berries is a big downpayment toward our ticket to good health. We're all doing that, right? 

Apparently not. Vegetables account for fewer than 10% of total food calories consumed by Americans. Remove potatoes and it's less than 5%. Yikes! Cancer incidents and total healthcare costs, not surprisingly, continue to rise at catastrophic rates.

For adequate nutrition and to support the healthy bacteria our bodies need, 30%-60% of our diet needs to be non-potato vegetables. Another large percentage needs to be seeds, nuts, avocado, fruit, beans, legumes, and whole grains, according to Dr. Fuhrman's research.

So what does all of this have to do with this week's CSA share? It turns out that green vegetables are good, but cruciferous vegetables- the kind we grow for you in Spring and Fall - are powerhouses of cancer prevention. Arugula, Bok Choy, Kale, Broccoli, Cabbage, Broccoli Rabe, Broccolini, Brussel Sprouts, Cauliflower, Collard Greens, Kohlrabi, Mustard Greens, Radishes, and Turnip Greens have double the impact on our health as other green vegetables. For example, one or more servings of cabbage each week reduces pancreatic cancer by 38%. Just 3 servings of cruciferous vegetables per week of reduces prostate cancer by 41%. While a 20% increase in plant food generally corresponds with a 20% decrease in cancer rates, that decrease rises to 40% with cruciferous vegetables.

My emotional self would eat 3 portions per day right now and freeze plenty for winter, if I could! My rational self understands that since I only purchased one CSA share that is not possible, but has approved purchase of another share just to calm my irritating emotional self. This is why reading is essential. Dr. Furhman's book reset my understanding of where we are and where we need to be to achieve balance in nutrition and health.

CSA Shares - Weekly Members Only

Cruciferous Vegetables - Collards, Pak Choy, Kale and Broccoli leaves - Chew all cruciferous greens very, very well, trying to crush every cell, per Dr. Fuhrman. The benefit is in the juice which is inside the leaf. Puree, blend or chop cruciferous vegetables before adding them to stews, stir-fries or soups to release the beneficial chemicals. Eating them raw is better than cooking them, so pull out your blenders to make smoothies, or put the leaves in salads or on sandwiches, or steam them lightly to optimize nutritional impact. 

More Cruciferous Vegetables - Turnips and Watermelon Radish. Try grating these into salads and stir fries for a bit of spice. Or, roast them, as we've described before, to sweeten them.  

Cooking Pumpkin - These are cooking pumpkins, but will look great on your table or counter until you are ready to eat them. If you're into high risk and challenge, try Whole Stuffed Roasted Pumpkin. Otherwise you might Roast a Whole Pumpkin it to make pumpkin pie or pumpkin soup. Even I admit that a can or Organic Pumpkin with one ingredient: Pumpkin is a lot easier, so don't feel guilty if this pumpkin gets carved for Halloween!

Sweet Peppers - An easy delicious meal, you can't beat these 6 Stuffed Pepper Recipes

Lettuce Mix and Parsley - This beautiful mixture is one of my favorites. Add a smudge of parsley for even more complexity. I recently found local sweet Asian Pears and will add these to my lettuce mix with feta and a light dressing, as in Pear Salad with Walnuts and Feta

Protein Shares

Beef Stew Meat and Rib-eye Steaks. It's stew season, but you might save your beef stew until carrots are ready, or just buy them. Your turnip and cruciferous greens will be great in this leafy recipe for Beef Stew with Turnips and Greens. You'll do some substitutions, and it will be great! Rib-eye steaks should be marinated lightly with balsamic vinegar about an hour before cooking. Season with your favorite dry rub and grill. Or, trim and stir-fry. Be sure to thaw rib-eyes in the refrigerator for 5 days before cooking for added tenderness. 

We hope you enjoy this week's share! 

Stuart and Patti Rosenberg
and the most fantastic farm crew ever at
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323