News and Blog

Posted 5/19/2016 9:50am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,


Thanks so much for returning reusable packaging. One member's dog ate her ice pack and she called to apologize. Seriously, if something happens to it, it's not a big deal. We don't keep track of these things. We just hope her pet was okay! 

Remember that we do send shares next week, but not the week of Memorial Day, so there will be no shares June 2nd. Many of our members take vacations that week and July Fourth so we price your shares for 16 weeks over an 18 week period. 

CSA Vegetable Shares - Weekly Members Only

This week, members will enjoy:

Spring Onion - These beauties will be lovely in any dish or roasted or grilled as a sweet side dish. I really miss these when the season is over for them. Here is a delicious recipe showing How to Grill Spring Onions along with any other vegetable you might have.

Microgreens - Here is a special collection of 12 Recipes using microgreens on everything from appetizers to salads to main dishes to desserts. 

Snow and Snap Peas - Cook and eat these peas in the shell. Ina Garten nails it again with Sautéed Sugar Snap Peas. Rice is the perfect compliment. Chicken and Snap Peas with Wild Rice would make a dinner or "to go" lunch. My favorite flavor combination is Sesame Shrimp Stir-Fry because it combines shrimp, peas, rice, veggies and a sweet sauce. 

Lettuce - this is the last of a very nice row of Simpson and Red Sails lettuces. They are not as sweet as when they were younger, but still good, especially with salt, pepper, lemon and olive oil. Add your favorite ingredients - fruit, nuts, cheeses, other veggies, hardboiled eggs, chicken or anything and enjoy. 

Bok Choy - I've been eating a lot of this lovely green, lately. A bit of finely chopped garlic and organic low-sodium soy sauce transcend it into a holiday. Here is the ultimate Grilled Bok Choy with Sweet Soy Glaze or the simpler Bok Choy with Garlic, Honey and Soy.  Here is a one dish recipe for roasting salmon and bok choy in the oven together - Miso-glazed Salmon with Bok Choy. Not a fan of Asian cooking? Just chop it up and sauté it with onions and garlic salt and pepper. 

Red Russian Kale - Red Russian Kale makes a great topping for hamburgers. It's sweet and meaty. It's also perfect roasted or made into Kale Chips. Like collards, if you cook it on the stove top, be sure to cut it into ribbons and add 1/4 cup water to the pan, cook it a little longer than other sauté greens to tenderize it. Some people splash a bit of vinegar on it at the end to give it a  bit of tang. Kale is packed with nutrition as described in this article How to Cook Red Kale, which offers prep advice and instructions on steaming, sautéing, and baking kale. 

Collard Greens - We sauté collard greens on top of the stove, mostly, because it's easy and fast. But I owe you this recipe for the ultimate How to Cook Collard Greens. Our member, Tracy Welsh, sent these pictures for  really cool collard greens wraps. Put anything into them, especially your micro greens! 

Blanch the collard leaves by cooking them in hot water 2-5 minutes until bright green and somewhat tender.

Fill with anything you like - pulled chicken, roasted salmon, shrimp, hamburger, bbq pork, pickled anything, seasonings, crisp veggies, and especially microgreens.

Wrap, folding sides in as you roll.

Slice and serve with your favorite sides or sauces.

Thanks, Tracy, for another great idea!

 

Protein Shares 
All of our meats are soy-free, Certified Organically-fed and range happily all day on chemical-free pasture. 

Spring Rooster - Our resident chef, Drew, roasted the rooster in the oven, pulled the meat off and threw it into a pot of beans with our 1 part beef stock to 3 parts water for a delicious soup. Here is another slow-cooker recipe for the rooster. These are young roosters, so they are tender, just a bit skinnier than the lovely meat birds you will receive later in the season. A lovely dish for a young rooster is Coq Au Vin, and Ina Garten's video walks you through it step by step. Or if you just want to slow cook the chicken, try Slow-cooker Chicken with Bacon, Mushrooms and Onion or any of the 9 Slow-cooker Recipes in this slide show. Your Spring Onions will be lovely in this dish that you prep and forget about until dinner time. Kale chips or collards with mashed potatoes or grits on the side would be amazing!  

Fresh Beef Stock - Made from our own soy-free, Certified Organically-fed, free-ranged beef bones roasted in the oven then combined with organic tomato paste, organic celery, organic carrots, pepper, bay leaf, rosemary and garlic and simmered for 30 hours. We did not take the time to preserve this for you this week so you'll need to freeze it now or use it before the end of the month. For a low fat version, remove the fat at the top of the jar. For more flavor, leave some. The fat helps preserve the stock while it's in your refrigerator. Importantly, beef stock does not typically have salt cooked into it. This stock is salt-free so you will need to add salt to your taste. Enjoy it in gravies, vegetables, soups, and sauces. For soups, you can add plenty of water and still retain the fresh beef flavor. Let us know what you think.  This is our first batch of beef stock.

Hamburger -  this week screams for Hamburger Steak with Onions and Gravy. This recipe shows how southerners cook it, with a touch of heat and a rich gravy. Use Spring Onion in the beef patties and a larger sweet onion for the gravy.

Enjoy!

Stuart and Patti Rosenberg
and all of the fine farmers at

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

Posted 5/5/2016 11:16am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

Please accept my apology for not figuring out how to send this newsletter only to Weekly CSA Members. Bi-weekly members should not expect shares today, unless they made special arrangements with us. We also owe a big apology for the delivery errors of last week. We think we corrected them all, but if you are expecting something that you did not receive last week, please let us know and we will send it or make adjustment next week.

We would love to have your feedback each week. Did we send too much? Too little? Make a mistake? Would you like more of things? Less? Was delivery convenient? Do you have suggestions for us? Were reminder emails and newsletter communications helpful or not? Did you have trouble storing or cooking your farm fresh food? Or, were you just plain thrilled? Your reply to this email, whether just a few key words or a long explanation, will surely help us to improve. We would also love to know what is still in your refrigerator from last week. That one piece of information tells us a lot!

We would all benefit from your recipes, pictures and other ideas. Please like and friend us on Facebook at https://www.facebook.com/waverlyfarmsvirginia/  And, follow us on Instagram http://www.pikore.com/waverly.farms.virginia

This week's CSA share - for weekly members only - offers loads of greens, again, which is the crop of early Spring. If you are longing for other veggies, don't worry. Carrots, beets, potatoes, tomatoes, corn, peppers, squash and more are all coming as the soil warms up. Meanwhile, treat your body to as many greens as you can push into it to recover from the cold of winter months.

Our harvest this week includes:

Pak Choy - This is really easy to cook. The stems are as good as the leaves, so just chop everything into bite size chunks, finely chop a bit of garlic, and stir-fry in a tablespoon of sesame or other neutral (canola or vegetable) oil. Add a dash of soy sauce, a bit of pepper (red pepper flakes add spice but black pepper will do, too) and sesame seeds if you have them. Here is a recipe for Easy Bok Choy. And a more elegant Stir-Fried Sesame Baby Bok Choy. Remember that you can cut Bok Choy however you like it. Some rough chop it, others cut it lengthwise, and others cook in whole. 

Kale Mix (Siberian and Red Russian) - After years of trying to convince non-kale lovers to eat kale, I've learned that the best kale is roasted. DELICIOUS! And, super healthy, kale is considered a superfood because it contains large amounts of vitamins and minerals you need and is an amazing cleanser for your digestive system and has been linked to assisting in the prevention of 5 types of cancer.

But kale can be tough, so roasting it makes it crispy and sweet. Kale needs room in the oven to be made crispy which is why I like this Ina Garten recipe for Crispy Roasted Kale. But if you bunch it and its a bit wimpy but crispy on the sides, it makes a great side dish. Don't worry if you don't have fleur de sel, which is just hand harvested sea salt. Regular salt or a salty grated parmesan cheese will work just as well.

I also like this easy recipe for Oven-Roasted Kale that uses leaves and stems of the kale. Pair this with spaghetti, lasagna or put it on pizza. Kale is a perfect compliment to tomato sauce. 

If roasting seems like too much of an ordeal, you can also just remove the stems, chop the leaves and stir-fry kale. I like to chop a bit of onion and red bell pepper, sauté that in hot olive oil, then add the kale and 1/4 cup of water and cook until tender. Salt and pepper to taste. 

Butter Crunch Head Lettuce - These gorgeous heads of lettuce can be used in salads and on sandwiches. Also good in smoothies. With summer just around the corner, this is a great time to replace bread with lettuce wraps for lunches and dinner.  Here are 15 Low-carb Lettuce Wraps for you to try. You can literally put just about anything into a lettuce wrap. It's perfect!

To make butter crunch lettuce into a meal, try this recipe for BLT Chopped Salad with Corn, Feta and Avocado. Now, THAT's what I'm talkin' about!

Spinach - If you have not tried Spinach Lasagna, yet, this would be the perfect complement to your roasted kale. This Spinach Lasagna III Recipe is terrific and comes with a video! Spinach is also terrific with eggs for breakfast, or simply wilted in butter with a bit of minced garlic for an easy side dish. Add sautéed mushrooms to spinach for an earthy taste. Simply sauté the mushrooms first, then add spinach when they are brown and tender. Cook briefly until wilted. 

Beet Greens (with the occasional baby beet) - Two cups of beet greens has only 17 calories and provides 253% of the recommended daily allowance (RDA) of vitamin K, 160% of vitamin A, and 25% of vitamin C. Beet greens also contain copper, calcium, manganese, magnesium and a rich supply of potassium and B vitamins. Add an apple, banana and and strawberries and you have a delicious power breakfast! For only 263 calories, you'll fill you body with 253% of Vit K, 160% Vit A, 163% Vit C, 30% potassium, 108% copper, 9% calcium, 57% manganese, and 18% magnesium, along with a healthy dose of all B vitamins (except B-12). Some of us peel and freeze our banana and use a bit of ice to chill this drink. Blend well and you'll be amazed at how totally satisfied you are during the day and how well you body will perform for you. Can you throw in microgreens? Yes you can!

          Apple-Strawberry Beet Greens Smoothie
          1 large apple, cored
          1 medium banana, peeled
          1 cup whole strawberries
          2 cups beet greens, chopped
          4-6 ounces of water

You can also just chop and stir-fry these lovelies, just as you did last week. Cook everything, the leaves, stems and roots. This recipe shows you how to stir-fry greens and add an egg over easy. Best Sautéed Baby Kale with Eggs Over Easy

Microgreens - You all sent great pictures of micro greens on everything. Thank you!  I especially liked this picture sent by our member Kim Trout. She cooked a breakfast skillet using our spring onions and micro greens on pan friend potatoes with eggs and cheese. Wow! Makes me hungry every time I see this picture! I would add spinach, too, this week. Thank you, Kim!  

Spicy Mustard and Turnip Greens MixWe've been sautéing mushrooms with greens lately. Mushrooms add a meaty, earthy taste. Sauté the a bit of chopped onion and mushrooms in butter or olive oil first, add chipped greens and cook until tender. Here is a soul food approach, too, to Turnips and Mustard Greens. If you don't have ham hock, you can use another seasoning meat, such as bacon. 

Lemon Balm - If you are not experienced with lemon balm, you're going to love it. This mint-looking leaf actually smells like lemon.  Our best advice, it to wash and tear the leaves slightly to release the oil. Put them into into a cup, glass or tea pot and pour almost-boiling water over it. Once it cools, drink it like tea. Americans like to put leaves in a tea cozy, but these might not fit, so be a little Chinese today and let the leaves float freely. Lemon balm has so many health benefits you're going to feel like a new person, lol. Here is the low down on lemon balm. 9 Benefits of Lemon Balm. For more Lemon Balm ideas, see 12 Things to Do with Lemon Balm. The candied lemon balm leaves look amazing!

Protein Share Members Only 

Stew Beef and Top Sirloin Steak.  Stew beef really is better in a stew. Try this Easy Beef Stew recipe from Chow Hound, or save your beef until we send carrots and potatoes in your CSA share. T

op Sirloin Steak is one of the best, but please do not cook this until it has thawed in your refrigerator for 5 full days. For these important cuts, this additional aging makes a huge difference in tenderization. We hang our beef to dry age for 21 days, but this additional "rest" matters. We also find that this beef holds up nicely to marinades, but does not need to be soaked. A bit of balsamic vinegar sprinkled on each side and your favorite spices rubbed in is enough. Here is a simple recipe for Grilled Sirloin Steak with Garlic Butter. And, 10 other fresh ideas for Sirloin Steak. Bok Choy or Roasted Kale are perfect compliments to Sirloin Steak.

 

Enjoy!

Stuart and Patti Rosenberg and the 
amazing farmers, whom you will learn more about, at: 
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 4/28/2016 10:07am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Finally, Spring is here and fresh vegetables are growing. And, you have made a great decision to join our CSA, which stands for Community Supported Agriculture. I say this as a former corporate type who lived on airplanes and in hotels and ate, literally, out of vending machines and restaurants, until my sweet husband convinced me to trade our golf course and beach lots for a farm. "Two hundred acres of bliss", he said. "This will be our low cost retirement strategy." Almost 10 years later, the farm has been anything but bliss or low cost. It has been a blessing, though, and incredibly intellectually challenging. Nature is very, very complicated! Every living thing has a unique set of intricacies that, when not honored or misunderstood, creates great damage to them, to our farm, to people and the environment.  

Learning about our "conventional food system" was been a shock for me. And, when we decided to grow food the old fashioned way, without artificial fertilizers, growth hormones, pesticides, herbicides and all of the other fillers, preservatives, GMO DNA and muck that is found in so much of the food consumed by extremely nice and normal people (including myself too often), I felt that the CSA model - which was one of the few ways that small farms could take product to market - would be my worst nightmare as a consumer. Remembering to pick up a box of vegetables on a single day of the week within a narrow window of time seemed ridiculous. If I somehow magically achieved that virtually impossible feat, the possibility that I might actually wash, store and cook vegetables seemed unlikely for... what are those things called? meals at home? Who did that anymore? 

Farmers have few options for taking fresh food with a short shelf life to market so we founded a CSA hoping there were enough people who were not like me and who actually had formed a lifestyle that included time for cooking well-raised food. Not surprisingly, they exist.

As I learned about farming, food, and CSA vegetables, I continued to experiment with every other option because a lifetime of bad habits is hard to break. Here's what I learned:

1. Restaurants use way too much salt, sugar and dangerous oils. I developed indigestion and heart burn. The inflammatory factor and excess of calories was just harmful. 

2. Whole Foods products were almost always from California, Mexico and other places far away, and even though the food was organic, it didn't have much texture or flavor compared to our farm food. And the prices are outrageous! Other grocery stores often feel like a food desert if one is looking for local, sustainably-grown, pesticide-free produce and meats.

3. Farmer's Markets took too much time and I came home with soaps, flowers, breads, crafts hardly any food. The lines to pay for each item bothered me and I did not like lugging my bounty from booth to booth. 

4. Weekly Dinners in a Box, were complicated to cook, used a lot of packaging and pots, provided almost no vegetables, and too often, the chicken was spoiled within a few days of arrival. And, what does one do with all those boxes, bubble wraps and ice packs?

5. Relay Foods paid farmers 50% and charged consumers over 100% of the price and kept no inventory, made no commitments, and placed all the financial risk and costs on growers. That's the opposite of supporting local farms. That's harming local farms (for the benefit of Wall Street).

Don't get me wrong. I still do all those things, but my CSA box is what I really miss when winter sets in. With my CSA share, I don't worry about how the food is grown, how far it has traveled, or what preservatives are on it. My family and I eat more veggies which makes us feel great. And, I never feel guilty about giving or throwing away things I don't like because discarding organically-grown vegetables is one of the few things one can do that is actually good for the environment. 

If I'm too busy when my CSA share arrives, I simply close up the plastic bag and put the whole lot into my fridge until the next day. Then, I cook as many things as I can at once, usually  sautéing the cooking greens on the stove top, and roasting the root vegetables in the oven. With ready-to-eat vegetables in the refrigerator, we gobble them up for lunch, snacks and dinner. 

We hope you'll enjoy our food, too. We'd love to hear your experiences with your CSA share. Simply email your stories and pictures to us at my email address above. 

Without further delay, here is your box this week:

Microgreens - This is our first year growing microgreens. They are tiny baby plants only 7-14 days old that are delicate and packed with nutrition. Some (not all) have up to 40 times the nutrient density of their fully grown cousins. Microgreens lose nutritional value with each passing day, so try to eat these soon. Be sure to wash them in a bowl of water and put them on a cloth or colander to drain. Microgreens are terrific as a topping on just about anything - salads, pizza, eggs, soups, sandwiches. Try them and let us know what you think. You can read more about micro greens by clicking here: Introducing Microgreens: Younger, and Maybe More Nutritions, Vegetables.

Baby Beet Greens - One-half cup of cooked beet greens provides 30% of your daily vitamin C requirement, all of your essential Vitamin K and much of the beneficial Vitamin A, calcium, magnesium and other things. It is rated one of the top 10 foods for nutrition. These babies were harvested yesterday as we thinned the beets to allow others to grow larger. You will see a very tiny beet on the root. Cook this, too, as it is sweet and yummy. Saute beet greens in butter or boil them in water. Add pine nuts and garnish with freshly grated parmesan cheese. Or, chop beet greens and cook them with your eggs for breakfast. Here are other facts and recipes about Beet Greens

Lettuce Mix - Enjoy a Spring salad using anything in your kitchen that you like. For a real treat, try this Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing recipe. These mixed lettuces are also perfect for hamburgers and sandwiches. Store lettuces in a sealed plastic bag in the drawer of your fridge. We've already triple washed it for you so you might wash and spin it again, but it' pretty clean as is. 

Spinach - Chefs have been cooking with our spinach lately and give it a 5 star rating. The key is to plant spinach with peas. The peas pull nitrogen out of the air and into the spinach for a rich green flavor. Eat this spinach raw while it is sweet. Sauté mushrooms and Virginia ham or bacon in butter to make a warm bacon dressing. Drizzle over fresh spinach and chopped hard boil egg. Add thin slices of red onion and a bit of blue cheese and you will send your taste buds to their happy place. We had this dish for dinner recently. It's very filling and satisfying. You can also sauté spinach and add all the same ingredients for a warm delight.

Spring Onion - Chop the green stems into salads and eggs. Use in soups. The white bulb is lovely on hamburgers or chopped and sautéed with garlic for collard greens (below). One of my favorite ways to cook Spring Onion is to coat it with olive oil, salt and pepper and roast it in the oven or on the grill. Roasting onion makes it sweet, which is delicious. The Greenbrier offers a good recipe for Roasted Spring Onion

Collards - Sweet collards. Oh, how I love collards and grits with shrimp. Or, just collards and grits. Or, just collards sautéed with onion and garlic. Saute the onion and garlic first, add the collards and 1/4 cup of water. Cook until tender. If you want the best, try this Collards, Shrimp and Grits recipe. 

Protein Share members can have a cookout to celebrate warmer weather with Hamburger and Beef Ribs. There are literally thousands of hamburger recipes on the web, but my favorite simple recipe is to put salt, pepper, worcestershire sauce, and tobacco on each hamburger before or after forming the patty and cooking it on the grill. Collards are a sweet alternative to lettuce, although our lettuce is terrific, too, on burgers. Cut the spring onion greens for burger topping with sour cream instead of mayo. Sauté the rest of the onion for braised rather than raw onions. In case you need it, here are 50 Great Burger Recipes

These beef ribs are truly special and deserve this recipe: Easy Oven Beef Ribs. With a great recipe and video that shows you how to do every step, you can't miss!

Enjoy! And, thank your for supporting our young farmers!

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

Posted 4/20/2016 8:49pm by Patti Rosenberg.


Dear %%user-name%%,

It's that time again! Time to sign up for the Spring/Summer 2016 season from Waverly Farms.  

Just like last year, our weekly garden harvest shares are offered weekly or every other week beginning April 28 - December15th. Eggs, protein shares and home delivery are available as options. Members of Waverly Farms, LC are encouraged to visit and participate in farm activities during the term of their membership. 

We are expanding our coverage area this year through relationships with Local Roots and Fall Line Farms, bringing our total pick-up locations to 28. See below for a pick-up location near you. 

We have a great year planned for you, including pesticide-free, sustainably grown vegetables, fruits, mushrooms, free-ranged eggs and pastured meats. Our Animal Welfare Approved beef, pork, lamb and hens live happily on chemical-free pasture and are fed only soy-free, Certified Organic feed and minerals.

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

%%renewal-link%%

We look forward to having you back this season. 

Your friends at,
Waverly Farms

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

Waverly Farms Pick-up Locations

Amelia - Antiques & Uniques at Chula Junction
Blackstone - Clay's Garden Center
Burkeville - Waverly Farms at 2345 Lewiston Plank Rd.
Crewe - Waverly Farms at 204 Oliver Ave.
Farmville - Mainly Clay (downtown)
Farmville - natural pHuel (Colonial Farm Credit Building)
Midlothian - Sweet Creations, between Woodlake and Brandermill
Midlothian - Watkins Nursery
Rice - Farmer's Daughters
Richmond - Bombolini Pasta (W. Main St. in the Fan)

Additional Pick-up locations through Local Roots (to access these locations, enroll on the Waverly Farms website and we will help you enroll in Local Roots, too.)   

Ashland - Duncan Memorial Methodist Church
Cumberland - VA Cooperative Extension Office, Cumberland
Goochland - Grace Episcopal Church
Manakin-Sabot - Brookview Farm
Mechanicsville - Health Link Chiropractic
Powhatan - Complete Picture Framing

Additonal Pick-up locations through Fall Line Farms (to access these locations, enroll on the Waverly Farms website and we will help you enroll in Fall Line Farms, too)

Belle Grade Shoppes - W. Hugenot Rd., Richmond
Brandermill - Good Health Herbs (Genito Rd.)
Chesterfield - First Congregational Christian United Church of Christ (Courthouse Rd. at Hull St.)
Bon Air - Bon Air United Methodist Church on Buford Rd.
Fan - Bombolini Pasta (W. Main St.)
Forest Hill - Cafe Zata (Forest Hill Ave.)
Ginter Park - St. Thomas Episcopal Church (Hawthorn Ave.)
Grove & Libbie - J. Emerson Wine Shop (Grove Ave., Richmond)
Design Line (Maryland Dr. at Gaskins Rd., Henrico)
Robious - The Olive Oil Taproom South (W. Hugenot)
Short Pump - The Olive Oil Taproom (Towne Center West Blvd)
Zion Crossroads - Forrest Green Farm (Louisa, VA)




Posted 4/20/2016 6:16pm by Patti Rosenberg.


Dear %%user-name%%,

It's that time again! Time to sign up for the Spring/Summer 2016 season from Waverly Farms.  

Just like last year, our $30 per vegetable shares are offered weekly or every other week. Eggs, protein shares and home delivery are available as options. We are expanding our coverage area this year through Local Root and Fall Line Farms, which brings our total pick-up locations to 28! See below for a pick-up location near you. 

We have a great year planned, including pesticide-free, sustainably grown vegetables, fruits, mushrooms, freely-ranged eggs and full-time-pastured meats. We are Animal Welfare Approved and feed only soy-free, Certified Organic feed and minerals to our animals.

Click here to begin your renewal process. Or just copy and paste the link below into your browser:

%%renewal-link%%

We look forward to having you back this season. 

Your friends at,
Waverly Farms

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

Waverly Farms Pick-up Locations

Amelia - Antiques & Uniques at Chula Junction
Blackstone - Clay's Garden Center
Burkeville - Waverly Farms at 2345 Lewiston Plank Rd.
Crewe - Waverly Farms at 204 Oliver Ave.
Farmville - Mainly Clay (downtown)
Farmville - natural pHuel (Colonial Farm Credit Building)
Midlothian - Sweet Creations, between Woodlake and Brandermill
Midlothian - Watkins Nursery
Rice - Farmer's Daughters
Richmond - Bombolini Pasta (W. Main St. in the Fan)

Additional Pick-up locations through Local Roots (to access these locations, enroll on the Waverly Farms website and we will help you enroll in Local Roots, too.)   

Ashland - Duncan Memorial Methodist Church
Cumberland - VA Cooperative Extension Office, Cumberland
Goochland - Grace Episcopal Church
Manakin-Sabot - Brookview Farm
Mechanicsville - Health Link Chiropractic
Powhatan - Complete Picture Framing

Additonal Pick-up Locations through Fall Line Farms (to access these locations, enroll on the Waverly Farms website and we will help you enroll in Fall Line Farms, too)

Belle Grade Shoppes - W. Hugenot Rd., Richmond
Brandermill - Good Health Herbs (Genito Rd.)
Chesterfield - First Congregational Christian United Church of Christ (Courthouse Rd. at Hull St.)
Bon Air - Bon Air United Methodist Church on Buford Rd.
Fan - Bombolini Pasta (W. Main St.)
Forest Hill - Cafe Zata (Forest Hill Ave.)
Ginter Park - St. Thomas Episcopal Church (Hawthorn Ave.)
Grove & Libbie - J. Emerson Wine Shop (Grove Ave., Richmond)
Design Line (Maryland Dr. at Gaskins Rd., Henrico)
Robious - The Olive Oil Taproom South (W. Hugenot)
Short Pump - The Olive Oil Taproom (Towne Center West Blvd)
Zion Crossroads - Forrest Green Farm (Louisa, VA)




Posted 3/4/2016 6:30pm by Patti Rosenberg.

Waverly Farms, LC

Hi!  

New evidence suggests that GMO crops and the Round-Up herbicide used on them are contributing significantly to an increase in liver, kidney, pancreatic and other cancers, among other things. Organic veggies are good, but often harvested really early, coated in preservatives, shipped from California, and just not as fresh as our chemical-free local produce which is harvested within hours of reaching your table. Our first CSA shares will be delivered April 28th.

As a special service to those of you who are on our mailing list, we'd like to offer CSA enrollment with NO DEPOSIT due at this time. This will let us know how many loyal customers and followers we need to make room for before we advertise for new members. This year, we are growing for 100 families - the same number as last year.

If you reply to this email or enroll online in March, you will also receive a free dozen eggs with your first CSA harvest share.

I know you are busy, so if you just reply to this email I can do the enrollment work for you. I just need to know the following:

1. Your name, address, best telephone number and email address
2. The name and email address of anyone else who should receive our weekly newsletter
3. What you want - Veggies weekly or bi-weekly? Eggs? How many dozen? Protein share? How often - weekly, bi-weekly or monthly?

This will get you in our system for 2016. We will send you an invoice with pricing and you can certainly email me with any changes you want to make. Then, pay at your leisure - weekly, monthly, quarterly - over the course of the season (of course, we appreciate payment as early as possible so we can pay our farmers who are already seeding and planting local, fresh, amazing food). 

There are advantages to buying locally. One of them is that you know us. You know where we live! Another is personal service, and that's what we offer.

If you've already enrolled, thank you. If not, do it now so we can be sure to save a place for you. Spring is here! Great food is growing. Be a part of it. 

Many thanks,  

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

Posted 2/8/2016 3:00pm by Patti Rosenberg.

Waverly Farms, LC

MONTHLY EGGS DELIVERIES ARE BACK! 

Dear CSA Members, 

During winter months, we offer members the opportunity to receive eggs and other farm products once per month. Your orders will be dropped off at your regular pick-up location. If you would like home delivery, there is an additional $8 charge per delivery. Orders are due by Wednesday morning, the day before delivery.

All deliveries are on Thursdays, as follows: 

  • January 14
  • February 11
  • March 10
  • April 7

Since this is a monthly delivery, we ask that you order a minimum of 3 dozen eggs. We don't have a lot of greens right now, but if you are interested in them, please let me know. Eggs are $6/dozen and greens are $5/bag.

Please reply to this email with your order. We will confirm it and send you an invoice. We will also add it to your CSA account, where you can pay online or send a check.  

Thank you!  Patti

 

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



Posted 1/12/2016 8:34am by Patti Rosenberg.

Waverly Farms, LC

MONTHLY EGGS DELIVERIES ARE BACK! 

Dear CSA Members, 

During winter months, we offer members the opportunity to receive eggs and other farm products once per month. Your orders will be dropped off at your regular pick-up location. If you would like home delivery, there is an additional $8 charge per delivery. Orders are due by Wednesday morning, the day before delivery.

All deliveries are on Thursdays, as follows: 

  • January 14
  • February 11
  • March 10
  • April 7

Since this is a monthly delivery, we ask that you order a minimum of 3 dozen eggs. We don't have a lot of greens right now, but if you are interested in them, please let me know. Eggs are $6/dozen and greens are $5/bag.

Please reply to this email with your order. We will confirm it and send you an invoice. We will also add it to your CSA account, where you can pay online or send a check.  

Thank you!  Patti

 

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



Posted 1/12/2016 8:29am by Patti Rosenberg.

Waverly Farms, LC

 MONTHLY EGGS DELIVERIES ARE BACK!

Dear CSA Members, 

During winter months, we offer members the opportunity to receive eggs and other farm products once per month. Your orders will be dropped off at your regular pick-up location. If you would like home delivery, there is an additional $8 charge per delivery. Orders are due by Wednesday morning, the day before delivery.

All deliveries are on Thursdays, as follows: 

  • January 14
  • February 11
  • March 10
  • April 7

Since this is a monthly delivery, we ask that you order a minimum of 3 dozen eggs. We don't have a lot of greens right now, but if you are interested in them, please let me know. Eggs are $6/dozen and greens are $5/bag.

Please reply to this email with your order. We will confirm it and send you an invoice. We will also add it to your CSA account, where you can pay online or send a check.  

Thank you!  Patti

 

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

Posted 12/17/2015 6:29am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This final share of the Fall/Winter Season is for Weekly CSA and Monthly Protein Share members. All members are encouraged to leave any bags or other reusables for us to pick up. You can also mail them to us (address below), bring them to the farm anytime, or hold them until next delivery, either this winter if you participate in our monthly egg delivery, or next season, which is just around the corner. Packaging is a big cost and a waste of resources so we appreciate the effort you go to to return it to us.

Thank YOU!

We end this year with special appreciation for all of our customers who support local farms such as ours. Only with your support of our CSA model (which stands for Community Supported Agriculture), is Waverly Farms able to provide animals with a humane, free-ranged, pastured life supplemented with Certified Organic food and offer an extensive variety of vegetables, eggs and meat to our community of customers and volunteers. This is an expensive growing model, not suitable for a wholesale market.

Bringing our harvest directly to you through the CSA model allows you to get it within hours of harvest when nutrition is at its peak. 

Your support allows us to grow more than just a garden to sustain our family. You allow us to sustain the health of a community, and that is a blessing for us. 

Thank you! We wish you the merriest Christmas, happiest Holiday Season, most insightful Advent Season, and blessed New Year.

Your CSA Box

This week's CSA share includes:

Carrot 'bolero' - Wow! These carrots are delicious, and so pretty! Enjoy these last carrots fresh from the fridge or make your favorite carrot cake or casserole. The bolero variety is considered a storage carrot, which means it holds flavor during storage. You'll want to store them in the coldest part of your refrigerator because carrots love temperatures between 32-38 degrees F with humidity of 98%. Some recommend covering carrots in water when storing them. If that's too messy, put them in a Ziplock with a clean, wet paper towel. 

Parsnip 'lancer' - This roasted root meal may change your life. Cut carrots, turnips, and parsnips into bite-sized pieces (about 1"), stir them in olive oil to coat, spread in a single layer on a cookie sheet lined with parchment paper, salt and pepper to taste, and bake in a preheated oven at 400 degrees for about 20 minutes or until tender. For a real treat, remove the core of your Nappa cabbage and cut it into quarters, coat quarters with olive oil and place them on the same baking sheet with the roasted root vegetables. And, if you really want to be fancy, you can also place chicken thighs, bone in, patted dry, and skin side up on the same baking sheet with the vegetables for a complete one pan meal. If you add chicken, increase the cooking temperature to 450 degrees and the cooking time to 30-40 minutes. I did this last week, per a recommendation, and it worked beautifully. 

Turnip 'purple top' - See Parsnip above.

Radish 'misato rose' or 'nero tondo' - Dice and include radish in a stir-fry with cabbage and kale, or eat it raw in a salad or as an appetizer with butter and salt. 

Popcorn 'dynamite' - be sure the bottom of the pan is well coated - like 1/8" - 1/4" - with oil and cook on medium high until kernels are popped. Be careful not to burn the popcorn. It helps to shake the pan so that delicate kernels do not sit long in any one place.

Kale 'lacinato' - Remember that kale has the best flavor when roasted, using the same recipe as in Parsnip (above). It can even be roasted with parsnip. Kale is also lovely in a smoothie or stir-fry. When stir-frying kale, be sure to remove the tough stems and add 1/4 cup of water. The water allows it to steam and soften a bit. 

Spinach 'tyee' - Gently steaming spinach allows it to retain almost all of its nutrition. This would be great with a soft boiled, poached or fried egg. You can also combine kale and spinach in a stir-fry. Cook the kale first, then add the spinach since it wilts quickly. Salt and pepper to taste. 

Head Lettuce 'sierra' - Lettuce wraps or a salad with anything you love in it would be terrific. Eat this early because it is delicate and will not last as long as some of your other greens. Recipe Hub offers several lettuce wraps from traditional to Greek and Mexican. 

Napa Cabbage 'minuet'- Roasted, steamed or stir-fried with Kale and Spinach, Napa cabbage is sweet and full of hydration. Roasted Napa Cabbage is my favorite because it is easy and roasting caramelizes the sugar in cabbage giving it a rich, deep flavor. Gently Steamed Napa Cabbage packs a lot of flavor, too, and retains the most nutrition. Throwing it into any stir-fry, especially with Kale and spinach sweetens the stir fry and gives it a great texture. Parents have put cabbage in with other greens for years to get their children to eat more greens. 

Protein Shares for Weekly and Monthly members will include Chuck Roast and Hamburger. Chuck Roast can be cut into chunks and stir-fried as in this Quick Beef Stir-fry. Of course you will use Kale, Spinach and Cabbage in place of broccoli this week. Or, pop the chuck roast into the slow cooker with this delicious Slow-cooker Chuck Roast recipe. Southern Living offers 9 Beef Casseroles in case you want to make something in advance of holiday company. Ground beef makes great tacos for everyday, too, or my favorite Hamburger Steak Smothered in Onions

Transitions

This week is Richard and Amy's last official week as gardeners at Waverly Farms. We are grateful for their time and unwavering commitment to our farm and your health and nutrition. They grew an amazing garden and brought more to this farm than anyone before them! We are excited to hear about their next adventures, which just now unfolding. Each will travel for several weeks and then settle into something new and in the city for now. We will miss their caring hands and positive spirits in the garden and look forward to many visits from each of them! Because they are kind and incredibly responsible, they each gave us notice well in advance and helped us search for and find our new gardeners.

Jasen Fore, JJ Eisfelder and their almost three year old son, Estes, will lead the garden next year, and, we hope, for many years to come. They have grown organically in our rural community for over 15 years. Their vast experience and passion for growing will will help us further expand our garden to include mushrooms and fruit. We are super excited to have found this amazing couple and grateful for their time with Amy, Richard and me in planning of the 2016 garden. The transition could not have been smoother.  

 

All the best, 

Stuart and Patti Rosenberg
and the entire staff at 

Waverly Farms, LC

2345 Lewiston Plank Rd.
Burkeville, VA 23922

www.waverlyfarmsvirginia.com
214-914-0323