News and Blog

Posted 10/20/2016 12:44pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

"A warm front came down from the North", the weather report said. Wow! We don't hear that forecast very often, but it's good news for you because it will give our fall crops a boost and bring us broccoli, cabbage, kale, collards and more a little sooner. Yay! If things go well, a nice cold snap will come through to sweeten them. Double Yay!

CSA Shares - Weekly and Bi-weekly Members

This week's share is for weekly and bi-weekly members and includes:

Collard Greens - This beautiful dark green is a great non-animal source of calcium, as are many dark leafy greens. Cook them in Shrimp and Grits with Collards (creamy and cheesy), or Healthy Shrimp and Grits with Collards (without the bacon, butter and half-n-half). If you prefer to just cook the collards, try Southern Style Collard Greens. I prefer to skip the ham hock and just cook the greens, similar to the recipe but without the sugar. Many people sprinkle with cooked bacon chips on them just prior to serving. 

Pak Choy - The stems are delicious so leave them on, but cut off the root end and clean well. Dirt tends to hide in the lower stem. So simple to cook! You can't go wrong with Stir-fried Bok Choy with Ginger and Garlic. It's delicious even without the ginger. Just squeeze a bit of lemon or lime or sprinkle a little white wine vinegar as you are cooking, instead. 

Hot and Sweet Peppers - These little dears are great sautéed with your greens above. Simply cook them when you cook the onion. Roasting really brings out the sweet flavor of both sweet and hot peppers. I always separate prepping of the two - prepping sweet peppers first and place them on a cookie sheet lined with parchment paper. Then I prep the hot peppers and place them on the same pan but in a separate location. Here is the correct way to roast peppers  The Basics: Roasted Peppers. And, I particularly like his list of how to eat roasted peppers, which includes: with a fork, in a pasta, on a sandwich or bruschetta, etc... I prefer to cut out stems and remove seeds prior to cooking them. 

Parsley - Fresh parsley adds so much more flavor than dried parsley. Here is how you can use a bit of salt to Clean, Chop and Store Parsley for maximum freshness. Parsley also has many uses. It would be great as a garnish to Shrimp, Grits and Collards. It's fabulous in any pasta or sauce, on sandwiches or in eggs.  It's delicious with scallops as in Sautéed Scallops with Parsley and Garlic. A fabulous vegan dish would be Quinoa and Parsley Salad. For this recipe, use your Pak Choy stems if you don't have organic celery. The bok choy leaves would be great in this recipe, too!

Watermelon Radish - A member of the superstar group of cruciferous vegetables, radishes help to promote digestive, liver and kidney health. In addition, they have high levels of the cancer-preventing agent vitamin C, along with folate and a host of other vitamins and minerals.  Full of fiber and protein, radishes are a great addition to a weight-loss diet because their roughage and water make you feel full with only about 10 calories per half cup. A light, flavorful dish is Watermelon Radish Salad with Avocado Vinaigrette. For a beautiful side dish, try Roasted Watermelon Radish. Store watermelon radish in a plastic bag in the refrigerator. If they get a bit limp, simply soak them in warm water and they will perk right up.

Turk's Turban Pumpkin - This is an ornamental pumpkin that can be eaten. Suggested by our intern, Turk's Turban is an interesting compliment to your fall decorating. It will last till and beyond Thanksgiving (as will all of the pumpkins you receive from us) so you can use them for ornamental and food value. When you are ready to cook Turk's Turban, several appealing options are available to you, including: Stuffed Turban, and Turban Squash Soup (the very cool turban becomes the bowl for the soup). You might also just roast it whole or cut in half. Roasting it whole for about 30 minutes will make it easier to cut in half. Coat the skin with olive oil to keep it from burning and cook cut side down on a pan also coated in olive oil in a 400 degree preheated oven.

Eggs - Eggs? That's right. Holiday cooking is coming up and we wanted to send you a few eggs for those very special desserts. Or, just enjoy them fried or scrambled. You will notice a darker yolk, firmer white and a whole lot more flavor. They are also much more nutritious than store bought eggs since our hens range freely ALL DAY EVERY DAY and are supplemented with soy-free, Certified Organic whole foods, sea kelp and minerals. This little half-dozen pack makes a great gift, too. 

Protein Shares - Weekly and Bi-weekly Members

Beef Ribs and Roasts for you today! The ribs look fabulous, as do the roasts. Try BBQ Beef Ribs. Roast recipes will depend upon the roast you have. You might want to look up a recipe yourself or email me and I'll send you a good one. Here is Perfect Pot Roast which works with any of the roasts. 

Enjoy!  

 

Stuart and Patti Rosenberg, owners
and the whole amazing family at:

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

Posted 10/7/2016 8:57am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's CSA share is for all members.

Storing Vegetables
A new member asked about storage of her CSA items so here are a few suggestions that will help others, too:

1. If you're in a hurry, just bundle your items in the CSA bag liner (clear plastic) and put the whole lot into the fridge. If you have time, remove any garlic, potatoes, winter squash, eggplant and tomatoes as these do better in a bowl on your counter, preferably in a cool, dark place. Sometimes tomatoes that are not quite ripe will do well in a window sill, but we vine ripen tomatoes, so they usually do not need that.

2. Greens do best left in their plastic bags and refrigerated until you are ready to use them.

3. For more detailed instructions for storing each item you might print and post this helpful table from University of Minnesota: Harvesting and Storing Home Garden Vegetables. For more detail about each vegetable I find this guide from Save the Food very, very helpful. 

Election Fun in Rural Southside Virginia
We had a fun week in our tiny rural area with Longwood University hosting the 2016 Vice-Presidential Debate in Farmville. Turns out that Farmville was the smallest town to host any Vice-Presidential or Presidential Debate. The town and Longwood University did a fabulous job! The ABC News crew who stayed at our farm said that Longwood University was the most organized, prepared and impressive set up of ANY debate location they had visited. This news operations crew rented 6 bedrooms from Waverly Farms for 4 nights. We lavished them with farm breakfasts and dinners and they entertained us with stories of their travels - Hurricane Katrina, The Emmys and Oscars, and other elections and breaking news. We especially appreciated the income they brought to our farm, which will help us carry staff through the lean winter months.  We are so thankful for the business and proud of Farmville and Longwood University for such a major achievement! 

CSA Shares - All Members
What a beautiful share you are receiving this week! Fall is definitely here and we are so happy to see greens again! And pumpkins!

Pie Pumpkin - I'll be the first to admit that canned pumpkin is the easiest path to pumpkin pie. But, if you are up for a fabulous taste, make your own Homemade Pumpkin Puree and follow this recipe for Homemade Fresh Pumpkin Pie or this recipe for Pumpkin Soup (I always add more freshly ground cardamom and maple syrup).

Collard Greens - Collard greens are one of the vegetables I miss the most when they are out of season. These sweet greens are terrific with shrimp and grits, or onion and bacon, or just cooked. Where do I start with recipes? First, clean them, remove the tough stems, dice and sauté a small amount of onion and garlic in a large shallow pan and add collards, 1/4 cup of water and seasoning (salt and pepper). Cook until tender, but please do not over cook it! You want bright green and tender, not cooked to death and mushy. See Collard Greens for more information about the whopping amount of vitamin K and other important nutrients in collard greens, along with a few recipes.  

Pak Choy - one of the ABC News staff loved to cook so he and I cooked Pak Choy together and it was fabulous!! Cut off the ends of Pak Choy and clean the stems and leaves well. Rough chop the Pak Choy, stems and all. Chop 1/4 onion and mince 1 tsp garlic. Sauté onion until tender, then add garlic. Stir until fragrant, then add Pak Choy, 1/4 cup water, 1 tablespoon of Organic Soy Sauce, the squeezed juice of 1/2 lemon or lime and a splash of white balsamic vinaigrette. Cook briefly until tender. You can combine Pak Choy and Colllard Greens into one stir-fry, but give collards a 2 minute head start before adding Pak Choy.

Eggplant - Our gardener peeled eggplant, cut it into cubes, season it as you like (salt and pepper or spice mix) coated it with flower, then whisked egg, then cornmeal and fried it. Said it was delicious!! You can only imagine how much eggplant we are eating around here. Try JJ's suggestion to peel, cube, toss in olive oil and Italian spices and add to tomato sauce or freeze before cooking and add it in later months. 

Watermelon Radish - When harvested at just peak and after a kick of cool weather, this radish is sweet. But today it might not achieve its potential, so roast this green as you would turnips, or thinly slice it and add it to Collard Greens, or dice into a salad for a bit of bite.

Basil - Store basil in a small cup or vase of water on your counter top. Do not refrigerate it. As soon as you can, chop it finely with a knife or food processor, add walnuts, almonds, sunflower seeds, pecans or pine nuts (whatever you have), just enough olive oils to give it a liquid base and grated parmesan cheese. Stir it all together and put it on anything or nothing. You can freeze pesto and add the cheese later when you thaw it out. But, fresh pesto is soooooo good in pasta, spaghetti, fish, eggs, meat, soups, cheese and crackers, marinade - it adds a fresh taste to anything. Fresh Basil Pesto.

Sweet Potatoes - don't peel these, it's not necessary. But do wash them, because we send them to you unwashed. The sandy soil aids preservation. Store potatoes in a paper bag in a cool, dark place. Or, roast them in the oven as in Oven Baked Sweet Potato Fries

Sweet Peppers - Roast these with sweet potatoes or chop them into a salad or the greens stir-fry above.

Poblano - Try Quinoa Stuffed Poblano Peppers. For meat lovers who don't own any Quinoa (see what your missing), and substitute brown or white rice and add chicken or hamburger. 

Garlic - Terrific in the greens stir-fry above, or any recipe. 

Protein Share Members - All
Everyone receives fine steaks this week. Please remember to thaw steaks in the fridge for 5 days before cooking. They stand up well to both rubbed and liquid marinades. Marinade for the last hour or two at room temperature. If using one of the rubs, spread 1 tablespoon of balsamic vinegar on the steak to break down the fibers a bit. Steaks are best grilled or pan seared. Let them rest for a few minutes before serving so juices can accumulate. How to Cook Perfect Steak in the Oven.

Complimenting steak are either hamburger or stew beef. Try Slow Cooker Stew Beef or Stew Beef Kabobs using your sweet bell peppers and sweet potatoes. Marinate the meat longer since you are using stew beef, or you can also cut your steaks into cubes for kabobs. 

Enjoy!

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

Posted 10/6/2016 9:16am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's CSA shares are for ALL members, weekly, bi-weekly and monthly. 

I am traveling today and will send a newsletter a bit late. Meanwhile, here is a picture if your beautiful sure and a list of what is in it. Recipes to follow!

 

Protein shares include steaks and either stew beef or hamburger.

More to come! Patti

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

Posted 9/29/2016 11:10am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Mushrooms are in your CSA shares this week! We've wanted them for years, but just couldn't make it happen until last winter, under the leadership of our new gardeners, Jasen Fore and JJ Eisfelder, our farm family wrapped up in warm clothing and inoculated logs with Shitake mushrooms. They certainly took their time growing and I was worried (because that's what I do) when months and months went by with no sign of life. Jasen kept reassuring me that mushrooms needed cooler weather and I hoped for the best. Sure enough, almost the hour that cooler weather arrived shitakes popped out the logs ready for us all to enjoy.

Mushrooms offer a number of healthy benefits, including prevention of artherosclerosis, a great source of iron, copper, selenium and pantothenic acid, a decent amount of B and D vitamins and other healthy elements. Not bad for only 41 calories per half cup. For more information see this article about Shitake Mushrooms

Since mushrooms are porous, it's best to clean them with a wet paper towel or brush. They could become soggy if you wash them. If they become too dry, simply soak them in water for 30 minutes and they revive nicely. 

The stems will be tough and should be removed before cooking, but they will will add an earthy, rich flavor to any vegetable, chicken or beef stock. The plump crowns can be cut and cooked with vegetables, meats or eggs to add a fall flavor and significant vitamins and protein to your meals.

We'd love to receive pictures of your mushroom creations!


 

CSA Shares - Weekly Members 

Mushrooms - With just a few mushrooms, you might try them with beef burger smothered in mushroom and onion gravy (see Protein share below). Fish lovers may like 15-minute Steamed Halibut with Bok Choy. Vegans could combine our mushrooms with Portobellos for Mushroom Stroganoff.  In fact, One Green Planet offers 30 Cool Vegan Recipes Made with Mushrooms

Okra - If you want to love okra, roast it or fry it. You can enhance roasted okra with a sprinkle of parmesan cheese. Hot sauce added to the friend okra batter is a treat, as is a final sprinkling of salt after you take it out of the pan. 

Bok Choy - Here is a very quick and easy and delicious recipe for Bok Choy with Garlic, Honey and Soy. Everyone loves this dish so you can't go wrong. 

Sweet Peppers - Roast them. Just do it. We've enjoyed them so much and they are just about gone. Roast them with your okra. Roast them with potatoes. Roast them with zucchini or patty pan squash. It's simple, clean, cut, coat with olive oil, salt and pepper to taste and roast on the grill or in a preheated oven at 400 degrees. In the oven, it's best to use a shallow cooking pan where you can lay everything out in a single layer with room in between. Line the pan with parchment paper for easy handling and clean-up. If you're tired of roasted peppers, try this recipe for Roasted Red Pepper Tapenade - a great snack, appetizer, or relish on a sandwich or fish.

Winter Squash - Winter squash can be roasted as in Cinnamon Roasted Butternut Squash (use both squash). Or, with a few easy extra steps, you can make Squash Soup.

Turnip GreensTurnip Greens with Brown Chickpeas (actually you can use any yummy beans - white, black, brown - and substitute parsley for cilantro) is vegan and delicious for everyone. Another vegan dish, Turnip Greens with Caramelized Onion is even easier. A more traditional Turnip Greens with Ham will please traditionalists and meat lovers. For a faster version, use smoked Virginia ham rather than ham hock. It's already cooked! 

Zucchini - Loaded with potassium, you must find a way to eat your zucchini. Cut it lengthwise and grill it or add it to your roasted okra dish, slice it into medallions and pan sauté it, add it to your turnip greens or bok choy recipes or spiralize it into a fresh salad. This article 12 Healthy Spiralized Vegetable Recipes will show you that almost any vegetable can be spiralized and it does taste different and better! 

Pattypan Squash - Pattypan is almost too pretty for me to eat and I tend to combine it with other summer squash, such as zucchini. But this slide show of Pattypan Squash Recipes gives them their own place and there were too many great ones to choose from, included spicy pickled, indian curried, roasted... and more. 

Garlic Chives - rather than garlic, use garlic chives, especially with Bok Choy, above. They are terrific in eggs, mixed in with roasted or pan sautéed vegetables, and I would definitely put them on the squash soup as a garnish. Almost any place that you might otherwise use garlic, you can try chopped garlic chives. 

Parsley - Adds a fresh flavor to any dish. Parsley wants its feet in water in your refrigerator, so take it out of the bag and put it in a little jar of water with a baggie over it. It will last longer. We put it on sandwiches, and especially enjoy it chopped over any meat or mushroom meal for a fresh taste. Make an easy Parsley Pesto and stir it into a pasta dish as in Spaghetti with Parsley Almond Pesto. You can substitute walnuts or pine nuts for almonds. 

Eggplant - It's my fault your have eggplant again this week. Our staff heard feedback that said "no more", but we harvested 250 beauties so you have one more time to try to love it. Top Eggplant recipes for the year include: Mini Eggplant Pizzas, Baked Eggplant Sticks, and Eggplant Parmesan

Protein Shares - Weekly Members

Hamburger!! Lots of it. And, with it, our best hamburger recipes that you can use anytime, including: Real Meatballs and Spaghetti, Chopped Steak and Mushroom Onion Gravy, and Food and Wine's 10 Favorite Burger Recipes. Next week, steaks!


 

Health Coach Tips from CSA Member, Christine Ryan

So what are my 2 easy ways to calm your body and your mind?  

●      STEP 1: Put both your feet firmly on the ground, sit up straight with your shoulders pulled back to open your heart, close your eyes and take ten full, DEEP breaths in and out… in and out… in and out…

●      STEP 2: Think of a short, sweet sentence that I like to call your motivational MANTRA so that you can instantly become your own energy-boosting guru…  

Here are some ENERGIZING examples to get you started:  

·      I choose to feel energized!

·      I breathe in energy and exhale stress

·      I am committed to energizing myself  

Choose one that resonates with you or change up the words, write it on a sticky note and stick it on top of your computer or bathroom mirror. Then read it or memorize it and say it out loud to yourself six times today and watch what happens…  

How will calming my body and mind give me more energy?   Let me put it this way… water will not flow well through a blocked up pipe. Similarly, your energy or life force is not going to flow well if you’re all tensed up, agitated or on guard.   So,

STEP 1, you learn to quiet your mind, calm your own nervous system and SAVE energy for you to use later when you really need it!

STEP 2 you will be amazed at the results over time if you say your mantra over and over again. You may even find that by the end of day one your mind will start to believe it and your body will follow!

Why? Because that’s the way our minds work! They start to believe what we tell them to believe. It really is that simple.

So, keep enjoying your lovely nourishing Waverly Farms foods and for more great tips on great health-sign up for my weekly newsletter. Head on over to my website and get a FREE gift "How to lose weight when nothing else is working!" when you subscribe. http://weightnomorehealthcoaching.com/ and check me out on Facebook for daily tips!

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


 

We appreciate all of the feedback we received last week. We will for sure be planting fewer hot peppers and eggplant next year and spending time on more popular items. We love you all!!

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

Posted 9/22/2016 8:42am by Patti Rosenberg.

Waverly Farms, LC


Dear CSA Members,

We would love to have your feedback! Please let us know by replying to this email if you have any suggestions. Are you getting too little, too much, or just about right? Have suggestions for the newsletter or website? Are there things you'd like more or less of? Your feedback helps shape our growing plan and CSA services. Thank you!

Also, many thanks to all of you who return your green bags, liner, bubble wrappers (protein share members only) and ice packs. The American Egg Board does not recommend the reuse of egg cartons, so just rip off the labels and throw them into your compost. Many thanks!!

CSA Shares - Weekly and Bi-Weekly Members

In your shares today you will begin to see a bit of fall with butternut squash and turnip greens. Thankfully, summer's squash continues and we continue to enjoy those amazing potatoes!

Butternut Squash - Sweet Roasted Butternut Squash and Greens Over Bow-tie Pasta is a delight for kids and adults and uses many of the items in your share this week. Substitute turnip greens, spinach and chard for the greens recommended in the recipe. If you prefer your squash all by itself, roasting brings out the best flavor. Maple Cinnamon Roasted Butternut Squash is amazing, but you can also roast butternut without fuss. Just coat it with olive oil, season with salt and pepper, and cook at 400 degrees until tender, about 25 minutes. Top with a pat of butter, cinnamon and a squeeze of lime, if you want to. 

The Greens: Turnip Greens, Chard and New Zealand Spinach - This combination of sweet and bitter is a great compliment to butternut squash in the pasta recipe above. This easy White Bean and Kale Soup is also a great dish. Substitute andy or all of your greens for the kale. For a quick side dish, simply cook minced garlic in 1-2tblsp briefly until aromatic, add chopped greens and sauté. For a little more body, you can cook chopped sweet peppers and onion in the olive oil first, then add garlic, then add greens. To make everything tender and delicious, add 1/4 cup of water with the greens. If you love eggs and greens, you'll love Summer Greens, Potatoes and Egg. You can use just about everything in your share for this one delicious meal. 

Summer Squash - Zucchini, Yellow Crook, and Patty Pan - These can be roasted in the oven just as you would any other vegetable - cut into even sizes, coat with olive oil, season with salt and pepper, cook in a preheated 400 degree oven until tender and serve hot. You can also great a bit of fresh cheese over them as a topping. Squash are also great in a stir-fry with greens, as described above. Refer to previous newsletters for squash augratin, which is fabulous, but requires more effort. 

Eggplant - It's time for Eggplant Parmesan, which Bon Appétite calls "one of the greatest recipes of all time". If making your own tomato sauce isn't in the cards, use a high quality organic sauce instead. 

Bok Choy and Basil - First, basil would be good in any of the dishes described above. But this week, I recommend Thai Beef Stir Fry with Basil and Bok Choy that uses your basil, bok choy, and peppers. This same dish works without the beef, or with any protein you choose to use - shrimp, chicken, tofu, fish or eggs.

Garlic - great in anything, particularly the dishes described above. 

Sweet Bell Peppers - clean, remove seeds, slice and roast them. Or, chop and sauté them in with your greens above. For a real treat, make this Irresistible Roasted Red Pepper Hummus. Doesn't really matter the color of your peppers. 

Potatoes - A simple dish that I love is to clean and cut potatoes into small chunks or slices (skin on), cook them in a small amount of water (just enough to cover the potatoes) in a shallow pan. Salt and pepper to taste. Just before they are tender, pour off some of the water and add chopped greens. Cook greens until tender, drain, serve hot with a pat of butter and squeeze of lemon. The potatoes give the greens a rich, earthy broth. Whether roasted, boiled, mashed or braised, its hard not to love a good potato. 

Protein Share Members

Beautiful Beef Roasts are headed your way! If you're not into cooking a big roast, you can cut the meat into slices for stir-fry (see Bok Choy and Basil above) or into tiny chunks for chili or other ground beef recipes where you want lean, chunky and low fat.

Slow cooker roasts are a no-brainer. My favorite is Red Wine Pot Roast with Porcini. Try Perfect Pot Roast for a traditional stew with carrots, celery and onion or Slow-cooked Barbecue Beef which shows you how to quickly make your own bbq sauce. You can always use your own store-bought sauce as well. 

Let me know if you need other recipes for your specific roast and I'm happy to send them. 

Enjoy!  

Stuart and Patti Rosenberg
and the entire farm crew at:

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

Posted 9/15/2016 9:19am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

What an amazing day! It's so cool outside!!! Farmers everywhere are feeling civilized this morning. Fall is the best season for food and work. I wish you all could see the amazing garden of fall crops perfectly planted by Jasen and crew. The big risk now is deer. Deer are everywhere and they never mind helping themselves. We're fine when they take a little, but they ate an entire row of Swiss Chard, and are enjoying sunburst tomatoes a little too much, so it's time to erect deer fencing. An old farmer showed us a plan that he says is guaranteed to work. It involves two lines of angled electric wire that confuses deer, who have no depth perception. He guarantees it. We'll keep you posted.  

CSA Shares - Weekly Members

This week's share is for weekly members only. Bi-weekly shares will arrive next Thursday, September 22nd. If you have green bags or other reusables, please bring them with you today, or put them on your porch if you are home delivery. Thank you!

Okra - Okra is one of those things that you either like or not. Usually the slimy texture is the problem, not the taste. If so, fry or bake your okra. Baked Okra Chips are the best! Skillet Roasted Okra and Shrimp is a treat, as is Fried Okra Salad. These three recipes will completely change your relationship with okra!

Zucchini and Patty Pan Squash - These summer squash gems have more potassium than a banana. Potassium is critical to balancing our salt load and for good heart and vascular health. Grilled Zucchini with lemon salt is the best. You can also sauté it, make a casserole, or bake Zucchini Bread

Purple Hull Peas - yes, you have to pull the peas out of the pod, but they are so worth it! We mixed them in with pasta, lemon and mushrooms. You can also just cook them gently in simmering water until they are hot, about 10-15 minutes, add salt, pepper and butter. Peas are delicate and don't need a lot of dressing up.

Snap Beans - No need to do anything to these beans except wash them and remove the tips. Add beans to salted boiling water and cook for 10 minutes or until tender. Add potatoes for the perfect compliment. Pull it all together in this classic Southern Green Beans recipe.

Hot Peppers - Anaheims add heat to any dish so be careful. Poblano's are "the stuffing pepper" and milder (although you can get a hot one). Try this delicate Rice and Beef Stuffed Poblano Pepper with Lime Creama Sauce. To store peppers for winter, freezing is an option. 

Cucumber - good in salads and great when marinated with onions and your sungold tomatoes. Or, see Sungold Tomoatoes below for a great gazpacho recipe. 

Sweet Peppers - See above for how to freeze peppers. These are such a treat in winter. I also love roasting and freezing them. This is the best way to store peppers for longterm use. Simply roast them, pack them tightly in plastic freezer containers with waxed paper between the layers for easy removal and freeze for up to 4 months. This method of preservation is the easiest and retains the pure roasted flavor the best. Other methods involve vinegar or olive oil. The olive oil method also retains the roasted flavor, but requires pressure canning. If you're up for that, just reply to this email and I will send instructions.  

Sungold Tomatoes - This is terrific and also uses your cucumber and bell peppers! Sungold Tomato Gazpacho

Eggplant - a member called out to her community this week asking for help. She had loads of eggplant from our CSA shares and her kids wouldn't eat them. I'm with the kids on this and was delighted to see two great recommendations, which are included in 5 Yummy Eggplant Recipes for Kids: Crispy Eggplant Sticks and Cheesy Eggplant Slices. With the slices, you can make them into pizzas by adding anything they like - tomato sauce, sweet pepper, peas - anything.

Protein Share Members
Lamb Burger, Beef Cube Steak and Beef Ribs. Lamb is just terrific with yogurt, cucumber and mint. Try Lamb Burgers in Pita with Yogurt Sauce. If you don't have or want pita, it's o.k., the meat and dressing are great without bread. Cube Steak with Mushroom Sherry Sauce is a terrific way to turn a relative tough meat into a tender delight. Beef Ribs are easy to cook in the oven or slow cooker with Slow Cooker Barbecued Beef Ribs

Thank you, again and again for your support! We hope you enjoy your fresh food from Waverly Farms and that it brings joy and good health to you and your family. Enjoy!

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

2345 Lewiston Plank Rd.
Burkeville, VA 23922

Posted 9/8/2016 9:38am by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!

Summer continues with vegetables that are uniquely qualified to withstand 95+ degrees - peppers, tomatoes, eggplant, beans, cucumbers, summer spinach and squash. They are beautiful and delicious. Enjoy them or tolerate them because seasons change and with it, vegetables.  

Already in the ground for fall are: greens (finally) which do poorly in the heat of summer, root vegetables such as carrots and beets that need a snap of cold to sweeten, melons, and brassicas, that family of super foods like kale, broccoli, cabbage, kohlrabi. Winter squash and sweet potatoes, too.

Our dear deer demolished the Swiss Chard rows, so new fencing is being erected to create more effective boundaries as we plant more. We try to always plant enough to share with our wild friends, but when they take it all, they've outsmarted us. We have to be smarter than the deer and an old farmer confirmed that our fencing plan would work. We'll see!

 


 

CSA Shares - Weekly, Bi-weekly and Monthly 

Eggplant - This recipe for Ricotta Eggplant Rolls was recommended and it looks just delicious! JJ, one of our gardeners, confirmed it. Another visitor told us she was making Eggplant Pizza, which sounded like a terrific idea since a slice of eggplant becomes the "crust". They are easy and delicious, especially when you add fresh basil!

Garlic - Goes well with anything, especially the eggplant recipes above. For a sweet treat, try Roasted Garlic. If you are not going to use it right away, don't just leave it dry out, chop it and save it in oil. See these instructions for How to Keep Fresh Chopped Garlic: 5 Steps with Pictures.

Summer Squash - Roasting squash is my favorite because roasting on the grill or in the oven concentrates the sweet flavors. Combine with your tomatoes and garlic for Garlic Roasted Summer Squash

Tomatoes and Cucumbers - Our slicing tomatoes were destroyed by rain a few weeks ago, but there will be plenty of sunburst and cherry tomatoes. Add these to Roasted Squash or Eggplant Pizzas, or combine with with cucumbers and drizzle with vinegar, oil, salt and pepper for a refreshing Marinated Cucumber, Onion and Tomato Salad. Onions are optional. And, of course you can always add them to a sandwich or just snack on them. 

Sweet Peppers - These beautiful sweet peppers are delicious when roasted. We roasted some last night and I just cannot imagine eating them any other way. Simply wash them, remove stems and seeds, cut into halves or quarters, coat them in olive oil, salt and pepper and roast in a preheated oven at 400 degrees for about 20 minutes. You'll know they are ready when the tips just begin to brown. Roasted Red Peppers can also be saved in oil for winter use. See Fire Roasted Red Peppers in Garlic Olive Oil

Hot Peppers - The larger dark green Poblano peppers are the mildest and very delicious when roasted. Occasionally I get one that is too hot, but mostly they are perfect when combined with roasted sweet peppers and placed next to scrambled eggs. They are "the stuffing pepper" so try this Vegan Stuffed Poblano Peppers recipe. Or, for meat lovers, use your pork sausage and try Simple Pork and Sausage Stuffed Peppers. As the article says, you can stuff hot or sweet peppers with this classic mixture. You can also preserve any of the peppers in oil following the instructions above for sweet peppers. 

Purple Hulled Peas - This week we have a taste for you of fresh summer peas. More are coming! These beauties are best shelled and boiled gently for about 15 minutes and eaten simply with a dash of salt and pat of butter. Our gardener mashed her cooked peas with shredded zucchini, egg, flour and herbs to make veggie burgers, similar to this recipe for Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

Basil and New Zealand Spinach - Pesto is just terrific on vegetables, pizzas, eggs, toast, sandwiches, pasta. It's uses are unlimited and its a great way to save this fresh herb. Basil and New Zealand Spinach combine beautifully - stems and all - into a pesto. Here is the classic recipe for Basil Pesto. Just treat the spinach as basil for this recipe. And, since Epicurious recommends it on Eggplant Napoleon, I've included that recipe as well. P.S. the recipe from Epicurious was confusing so I posted Emeril Lagasse's. Just add basil rather than making Pesto Oil. 

If all of this is too confusing or too much work, just put the basil on your eggplant pizza and sauté the spinach, or add the spinach leaves only to your cucumber, tomato and onion salad. Yummy!!

Protein Shares 

Enjoy Pork Sausage and Roasts. Pork sausage should be cooked well in a pan either in patties or stirred. There are a variety of roasts, each needing to be handled differently. They ALL SHOULD BE THAWED IN YOUR REFRIGERATOR FOR 5 DAYS BEFORE COOKING. Then, I'll ask you to Google your particular roast for recipe ideas. Or, I'm happy to do that for you if you will just reply to this email and let me know which roast you received. Remember that if you're not in the mood for a roast, you can always cut it into chunks and do a beef stir-fry with your bell peppers and tomatoes. I've also made the best chunky chili ever by dicing a roast into small chunks rather than using hamburger meat. The slow cooker can be your best friend with any roast, so here are two recipes: Perfect Pot Roast which uses onions and carrots. And, Beef with Red Wine Sauce.


 

Health Coaching Tips

The following is from our CSA member Christine Ryan, a certified health coach, to help us be even more amazing that we currently are!

Today I want to share some out-of-the-box ways to think about nourishing your body, mind and spirit… I am using the word nourishment outside of its regular foodie context is because we often find ourselves so over-focused on food that we forget about all the other simple and wonderful ways to nourish ourselves.

We forget that taking a walk in a forest with our dog is calming and rejuvenating. That lying on your bed listening to your favorite song while feeling the breeze kissing your face is soothing and relaxing. That feeling the grass tickle your feet as you watch the clouds drift by is as good as meditation!

We actually “eat” all day with our senses… we “consume” our environment through touch, feel, taste, sound and sight.

Here are 5 ways to nourish your senses, starting today…

● Relationships: Seek out and nurture relationships with friends and lovers that make you feel good about yourself and say goodbye to the ones that drain your energy.

● Environment: Remember that your environment affects your mood and energy. So if you are in an office all day- try adding a splash of color or nature… and when you leave-kick off your shoes and find a sunny spot to reflect on things you’re grateful for.

● Connections: We spend so much of our time alone at our computers or behind high walls and yet it’s so crucial for our spirits to make connections with others. So, join a club or an online Meetup and make new connections in person!

● Sleep: There is just nothing quite like sleep to rejuvenate your body and restore your entire system to better functioning. To improve digestion stop eating 2 hrs before bed.

● Movement: Movement sparks endorphins, which make you feel energized and keeps the oxygen circulating through your system, so you can feel refreshed and lively!  

In my health coaching practice, I help my clients realize that there is more to life than food! I call the most important parts of our lives “THE BIG 5”—these need as much love and attention as eating! If you are tired of feeling like your life is lacking excitement and meaning and you want to find a way to feel nourished in all areas of your life, then click here now to schedule a time to talk with me today so I can help you lose weight, feel more energized and alive than ever before! For more great tips sign up for my weekly newsletter.

Head on over to my website and get a FREE gift "How to lose weight when nothing else is working!" when you subscribe. http://weightnomorehealthcoaching.com/ and check me out on Facebook for daily tips!

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


 

We wish you a great week and hope you enjoy this fresh bounty from our local soil. Please don't hesitate to contact us with feedback, questions, or great ideas. Thank you for supporting our farm!

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

Posted 9/1/2016 9:50am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,


We are super excited about the Fall/Winter season. This week's share is an example of what you will have during warmer weather, plus a lot more. Beans are just about ready!  As the weather cools, you will see sweet potatoes, carrots, turnips, beets, winter squash and brassicas (broccoli, cabbage, kale, etc.). Thanksgiving will be a feast!

Many thanks to those of you who asked about Emma. She is doing well and we are so proud of her! She's going to be just fine. 

CSA Shares - Weekly Members Only

Golly! This is a big share that includes watermelon! Please don't be overwhelmed. It's o.k. to throw or give away what you can't eat. Our veggies are good for the environment!

Watermelon - this is one of the most versatile foods around and Southern Living offers 24 Great Ideas for Watermelon. Here are the basics - watermelon goes well with lemon, lime, mint and feta cheese. It makes a great salad, refreshing drink, or quick snack. 

Chard - Also good under a watermelon salad that includes feta cheese, sautéed with New Zealand Spinach and onions, or combined into a garden salad with basil, sweet peppers, cucumbers and tomatoes. Chard is a versatile, healthy green. One cup of cooked Swiss chard provides approximately 716% of vitamin K needs, 214% of vitamin A, 53% of vitamin C, 38% of magnesium, 29% of manganese, 27% of potassium, 22% of iron, 17% of vitamin E. Have you noticed that when you eat fresh, well-grown greens you are less hungry? This is why. Your body is no longer starving for nutrition!

Cucumbers - These juicy cucumbers are finally coming in. We love to mix them with tomatoes and onion into Marinated Cucumber, Onion and Tomato Salad. Seriously, I love cucumbers so much that sometimes I have this as my dinner whether or not I include onions and tomato.  Or, for a chunky, filling salad try Cucumber, Black Bean, Corn Tomato and Avocado Salad

Okra - This yummy vegetable is terrific as Roasted Okra. It's also delicious when cooked with tomatoes or fried in corn meal. Here, again, Southern Living excels with 12 Best Okra Recipes

Sweet Bell Peppers - Are these not the best? The colors are magnificent and we have decided that these sweet gems are best enjoyed raw. Pull out the core and discard the seeds, slice them and just eat them. You can also combine them into any salad or make a hamburger topping of sweet peppers and onions sautéed. These are fun and easy: Chicken Fajita Stuffed Peppers

Hot Peppers - The large long green Poblano pepper is the best one to stuff and eat, or chop into a stir fry if you want heat. The others, in my opinion, are lethal and should be made into pepper sauce, dried, or otherwise stored in ways that allow you to use a little at a time. If you are new to us, here, again are instructions for Drying Peppers

Zucchini - Try Zucchini-Chocolate Chip Muffins with or without the chocolate. Make big batches and freeze for a quick and delicious breakfast or snack.

Eggplant and Basil - Vegans and everyone will love this Curried Eggplant with Tomatoes and Basil

Summer Squash - I'm still into sautéing summer squash. Add garlic chives for a real treat. Or go to the comfort food of Cheesy Squash Casserole. If you want to shake things up a bit try this sweet Grandma Williams' Squash Pie

Protein Share Members will enjoy Pork Chops, Ribeye Steaks and Stewing Roosters.

Stewing Roosters are young and not the tough old birds that their name might suggest. We've roasted them plenty of times and they are good! But the reason we recommend stewing rather than roasting is because they are not plump like a broiler should be. For a real treat, find some oysters and try Rooster Stew. Or, just throw him into a slow cooker and make Mediterranean Slow Cooker Stew

Ribeyes should be thawed in your refrigerator for 5 days before cooking Ribeye Steak on the grill. 

Pork Chops should be cooked slowly or they will be tough. Try Slow Cooker Pepper Pork Chops

We hope you enjoy this lovely share. Thank you for renewing and supporting our farmers in their efforts to grow great food for you. 

All the best, 

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

Posted 8/26/2016 9:50am by Patti Rosenberg.

Waverly Farms, LC


Dear Members,

Well, no one died but it was close. We drove the UHaul truck 13 hours from Boston on Wednesday and helped a crew of movers unload. At the end of it all, my dog snapped at a visiting dog who responded viciously and sent dear Emma to the emergency room - all of us in a panic - for some large number of stitches and drains. She will be fine. Such a trooper.

Through it all I was at least trying to send you this beautiful picture that our staff took of your CSA share this week but could not get it to upload from my iPhone to our website email system. Some where in those attempts I must have told our system to send reminder letters to Fall members rather than Spring. Technology can be frustrating, especially when the diagnosis is "user error". I'd like to disagree.

Thankfully, today is another day. The newsletter is brief this week. For that and the delay, I am most grateful for your forgiveness.

 

CSA Share - All Members 

This is our last CSA share for the Spring/Summer Season. Unless you have told me that you do not want to be renewed, everyone will be auto-renewed for Fall/Winter. As always, if you change you mind we will adjust your account to include only the shares you receive. 

Fall/Winter is my favorite time of year that includes such gems as tomatoes, sweet potatoes, broccoli, winter squash (butternut and more), pumpkin, kale, carrots, beets, turnips, parsnips, cabbage, peas and the most amazing and delicious beans you will ever eat. There is a reason Thanksgiving was celebrated in fall. This is the season with just about everything, except excessive heat and bugs. 

Greens would be lovely with tomatoes, basil, sweet peppers and a light dressing such as Simple Salad Dressing Recipe

Eggplant, peppers, yellow squash and zucchini would be amazing coated in olive oil, sprinkled with salt and pepper and either seared on the grill or baked in a 400 degree oven until tender, as in Grilled Eggplant and Bell Peppers with Roasted Garlic Oil.

Patty pan, yellow and zucchini squash would also be great sautéed or cooked in a casserole such as Squash Casserole Recipe - 13 that also uses the eggs our staff sent as a gift this week. 

Protein Share members also receive fresh pork bratwurst links, which are amazing cooked on the grill and slathered with peppers and onions as in this super easy Bratwurst with Peppers and Onions. Our medium-seasoned bratwurst has only three ingredients: fennel, black pepper and salt and includes NO sugar or preservatives of any kind.

Our first ever pastured lamb that is supplemented (as are all of our animals) with only soy-free Certified Organic whole foods that include:sea kelp, peas, barley, corn, and alfalfa. A friend cooked for us as we moved yesterday and made the most delicious Lamb Burger in Pita with Yogurt Sauce. We all thought the lamb was light, non-gamey and very tasty. We hope you'll try it and please send us your feedback.

Enjoy!

Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922

www.waverlyfarmsvirginia.com
214-914-0323

Posted 8/18/2016 9:29am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Even in August, with temperature highs above 90 degrees, the Waverly Farms B&B stayed full, hosting a biology professor who needed a quiet place to think and write, and a Mindful Yoga retreat who apparently wanted hot yoga, because that is what they got. I enjoyed cocktail hour with the Yoga group, which included a tasty sip or two of non-alcoholic fizzy coconut water with pineapple and watermelon. It was delicious!

I also had lunch with the biology professor who did her Ph.D. work in birds and continued to study evolutionary psychology. She shared her TedX talk about how our own evolution drives behaviors that sometimes make no sense and I was hooked. I needed to meet her. So we went to lunch and I could have talked to her forever. Such an inquisitive mind! On the way to lunch at our local restaurant, we happened to pass a dead bird in the road and I said, "Oooo, what is that in the road" and without missing a beat she gave me the full rundown on buzzards, their biology and behaviors. I could not stop laughing because any other person in the car with me might have replied, "I'm not sure, but its gross and how sad". 

How amazing and rewarding it is to host these interesting people who compliment our farm with their art, science, awareness, and wonder. We give them tours and food and help them participate or not in farm activities, depending upon their interests. They give us positive strokes and loads of compliments and interesting conversations if they want to. We go out of our way to not bother them, but when our paths cross it's always remarkable. Some even cook for our farm staff! Others shower us with interesting insights from other worlds. We've hosted graduation parties and parents of students at the local colleges, young couples who need an escape from city life, and Civil War buffs. The farm provides a perfect backdrop for inspiration and innovation and we are so thrilled to be a part of it. 

These extracurricular activities are also critical to our farm that is determined to grow fine food without shortcuts and help our farmers earn a living wage, sufficient to support healthy families. The B&B, which began as a suggestion by our daughter, gives us hope that we might actually cover farm expenses now that Stuart is "retired". We are thankful every day for our CSA members, Airbnb guests and others who love our farm or any farm and we will continue to do all we can to give them our best.

If you would like to book a stay at our farm, go to: https://www.airbnb.com/rooms/6905643 I think this link will work. If not, just go to Airbnb.com, register as a traveler, then search for Waverly Farms or Burkeville, VA. CSA members receive a 20% discount!

CSA Shares - Weekly Members Only

Eggs - in every previous year, we have had an egg shortage when hot weather hit and our hens were just too hot to produce. So this year we added hens, fans and shade and they are producing too many. As a special think you (and probably in an effort to addict you), our staff included 1/2 dozen eggs in all of the shares this week. These eggs (which our 6 year old grand twins call "butt nuggets") are truly special. Our happy hens range freely every day on chemical-free pasture and are supplemented only with soy-free Certified Organic whole foods and minerals including peas, sea kelp, barley, corn, alfalfa, and more. You can't buy an egg like this anywhere else. We hope you enjoy them! They are perfect for breakfast or try this Classic Deviled Eggs recipe.

Potatoes - you should know what to do with these by now. A quick side is always to boil them in salted water just until tender (skin on), drain off the water and coat with butter, salt, pepper and seasoning of your choice, such as garlic, basil, or a pinch of hot pepper. 

Swiss chard - Finally, our chard is here. This is terrific sautéed on the stove top. One of my favorite things to do is to boil potatoes (above), sauté the greens in a bit of the potato broth and combine them. The potato broth adds an earthy, rich flavor to the sautéed greens. You might also add minced garlic and butter at the end for even more rich flavor.  

Summer Spinach - You might put this delicious spinach in the Caprese Salad (see tomatoes), cook it in an omelette, or combine it with Swiss Chard above. 

Tomatoes - These will be great in a salad or marinated with basil. Add mozzarella cheese to the marinade if you like as in Caprese Salad with Grape Tomatoes.

Sweet Peppers - If you have too many sweet peppers, freeze some for winter. They are delicious in eggs, sautéed greens and any Italian dish. You can also make stuffed peppers and freeze them for cold winter nights when you need to pull something out of the freezer for a quick meal. 

Basil - perfect in Caprese salad (see Tomatoes), tea, bread or pesto. You have plenty and will enjoy this fresh summer flavor. See these 10 Great Uses for Basil Leaf Herb recipes and enjoy! 

Eggplant - I'm roasting mine with this week because it's easy and my goal is to get it in my body. Others may prefer to make Eggplant Caviar or any of 14 other recipes included in this link.

Habaneros Peppers - These are hot, so be careful. Our staff made Habanero Hot Sauce this week. Its perfect on Latino dishes, eggs, meat or anything that you want to give a kick to. You can also dry them for use all winter. 

Poblano Peppers - These can also be dried or made into a hot sauce, but since they are a little milder, I'm hooked on Vegan Stuffed Poblano Peppers

Protein Shares this week will enjoy Sirloin Tip Roast and either Beef or Pork Ribs. Sirloin Tip is one of the finest roasts on the cow. You can cut it into steaks or roast it whole. Both are terrific. Please, please remember to thaw this important cut of beef in your refrigerator for 5 days before cooking. When cooking a roast, you want it to be at room temperature. Beef and pork ribs are cooked the same - slowly and with the best sauce you can buy or make. 

We always appreciate your suggestions for how we can do better. Tell us what you'd like more or less of and how we can best serve you. 

Enjoy! 
 

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