News and Blog

Posted 1/30/2017 7:14pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!  

This is the week in February when we deliver eggs, produce and meats to interested CSA members.  Place your order before Tuesday midnight for delivery on Thursday, February 2nd. To order, simply reply to this email with your selections and quantities. Charges will be applied to your Waverly Farms Account and we will email invoices to you with a link to pay by credit card and address for those who prefer to send checks. 

Delivery to your home is $8 extra, or we can deliver to the pick-up location designated in your Waverly Farms CSA Account for no additional charge. We will assume the delivery option on your Waverly Farms CSA account is the correct one, unless you tell us differently.

This is what we have to offer:

  • Eggs - $6/dozen.
    • free-ranged and Certified Organically-fed

  • Greens - $4/bag - your choice of:
    • Allstar Lettuce Mix 
    • Cooking Greens Mix 
    • Turnip Greens
    • Kale 
    • Pak Choi
    • Tatsoi
    • Baby radish with greens
    • all are tender and sweet and very fresh grown sustainably with no chemicals using our on-farm compost and other Certified Organic supplements

  • Best of the Farm Box - $30
    • This will look like a CSA share with the best variety of produce 
    • Harvested fresh the day before and grown sustainably without chemicals
    • A great value!
  • Farm Fresh Meats - all free-ranged on chemical-free pasture and fed only with soy-free certified organic whole goodness.
    • Beef Hamburger - $8/lb.
    • Ground Pork (unseasoned) - $10/lb.
    • Beef Cube Steak - $8/lb.
    • Beef Stew Meat - $8/lb.
    • Beef or Pork Liver - $8/lb.
    • Beef Bones - $3/lb.
    • Beef Chuck Roast - $12/lb.
    • Beef Tongue - $8 each
    • Lamb Rib Chops - $12/lb
    • Leg of Lamb bone-in - $18/lb
    • Leg of Lamb deboned - $20/lb.
    • Special Requests - Call Patti at 214-914-0323 or reply to this email to inquire about availability and pricing

Let us know if you need anything and we will promptly confirm receipt of your order.  

Our next winter delivery dates are:

  • March 2
  • March 30

Regular Spring CSA shares begin April 27th!!!!  Enrollment begins Feb 1st.

Thank you! 

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

Posted 1/30/2017 12:24pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!  

This is the week in February when we deliver eggs, produce and meats to members who are interested.  Place your order before Tuesday midnight for delivery on Thursday, February 2nd. To order, simply reply to this email with your selections and quantities. Charges will be applied to your Waverly Farms Account and we will email invoices to you with a link to pay by credit card and address for those who prefer to send checks. 

Delivery to your home is $8 extra, or we can deliver to the pick-up location designated in your Waverly Farms CSA Account for no additional charge. We will assume the delivery option on your Waverly Farms CSA account is the correct one, unless you tell us differently.

This is what we have to offer:

  • Eggs - $6/dozen.
    • free-ranged and Certified Organically-fed

  • Greens - $4/bag - your choice of:
    • Allstar Lettuce Mix 
    • Cooking Greens Mix 
    • Turnip Greens
    • Kale 
    • Pak Choi
    • Tatsoi
    • Baby radish with greens
    • all are tender and sweet and very fresh grown sustainably with no chemicals using our on-farm compost and other Certified Organic supplements

  • Best of the Farm Box - $30
    • This will look like a CSA share with the best variety of produce 
    • Harvested fresh the day before and grown sustainably without chemicals
    • A great value!
  • Farm Fresh Meats - all free-ranged on chemical-free pasture and fed only with soy-free certified organic whole goodness.
    • Beef Hamburger - $8/lb.
    • Ground Pork (unseasoned) - $10/lb.
    • Beef Cube Steak - $8/lb.
    • Beef Stew Meat - $8/lb.
    • Beef or Pork Liver - $8/lb.
    • Beef Bones - $3/lb.
    • Beef Chuck Roast - $12/lb.
    • Beef Tongue - $8 each
    • Leg of Lamb bone-in - $20/lb
    • Leg of Lamb deboned - $18/lb.
    • Special Requests - Call Patti at 214-914-0323 or reply to this email to inquire about availability and pricing

Let us know if you need anything and we will promptly confirm receipt of your order.  

Our next winter delivery dates are:

  • March 2
  • March 30

Regular Spring CSA shares begin April 27th!!!!  Enrollment begins Feb 1st.

Thank you! 

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

Posted 1/28/2017 3:57pm by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!  

This is the week in February when we deliver eggs, produce and meats to members who are interested.  Place your order before Tuesday midnight for delivery on Thursday, February 2nd. To order, simply reply to this email with your selections and quantities. Charges will be applied to your Waverly Farms Account and we will email invoices to you with a link to pay by credit card and address for those who prefer to send checks. 

Delivery to your home is $8 extra, or we can deliver to the pick-up location designated in your Waverly Farms CSA Account for no additional charge. We will assume the delivery option on your Waverly Farms CSA account is the correct one, unless you tell us differently.

This is what we have to offer:

  • Eggs - $6/dozen.
    • free-ranged and Certified Organically-fed

  • Greens - $4/bag - your choice of:
    • Allstar Lettuce Mix 
    • Cooking Greens Mix 
    • Turnip Greens
    • Kale 
    • Pak Choi
    • Tatsoi
    • Baby radish with greens
    • all are tender and sweet and very fresh grown sustainably with no chemicals using our on-farm compost and other Certified Organic supplements

  • Best of the Farm Box - $30
    • This will look like a CSA share with the best variety of produce 
    • Harvested fresh the day before and grown sustainably without chemicals
    • A great value!
  • Farm Fresh Meats - all free-ranged on chemical-free pasture and fed only with soy-free certified organic whole goodness.
    • Beef Hamburger - $8/lb.
    • Ground Pork (unseasoned) - $10/lb.
    • Beef Cube Steak - $8/lb.
    • Beef Stew Meat - $8/lb.
    • Beef or Pork Liver - $8/lb.
    • Beef Bones - $3/lb.
    • Beef Chuck Roast - $12/lb.
    • Beef Tongue - $8 each
    • Leg of Lamb bone-in - $20/lb
    • Leg of Lamb deboned - $18/lb.
    • Special Requests - Call Patti at 214-914-0323 or reply to this email to inquire about availability and pricing

Let us know if you need anything and we will promptly confirm receipt of your order.  

Our next winter delivery dates are:

  • March 2
  • March 30

Regular Spring CSA shares begin April 27th!!!!  Enrollment begins Feb 1st.

Thank you! 

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

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