News and Blog

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

Posted 8/11/2016 9:42am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's CSA share is for weekly and bi-weekly members. Monthly Protein Shares are scheduled for August 25th, the last day of the Spring/Summer CSA.

Thanks to everyone for clearing out Spring/Summer account balances as we transition to the Fall/Winter season which begins September 1 and goes all the way through December 15th. To avoid the confusion of previous years, I will automatically renew everyone into Fall/Winter shares unless you tell me differently. We cannot thank you enough for your support and are just thrilled to be able to bring you fresh, delicious nutrients 32 of 52 weeks each year. Thank you!

The past two weeks have brought unprecedented summer rain - over 6"! While rain is a blessing on a farm, too much can be devastating to summer crops, which need dry sunshine to thrive. Take tomatoes, for instance. Tomatoes grow the prettiest and taste the best with very little water. When overwatered, either by us or in this case by nature, they become water logged, cracked and lose their delicious flavor. So there are no tomatoes in your shares this week. Jasen planted plenty, so more are coming. We'll try again next week. 

Even without tomatoes, your CSA share looks great. there are plenty of greens, potatoes, red and yellow sweet bell peppers and even flowers today. Flowers love rain and we had an over abundance. Your support allowed us to take a large bundle to our local nursing home, who wrote a beautiful thank you note describing the joy that fresh flowers on dining tables brought to its residents and visitors. Thank you!!

CSA Shares - Weekly and Bi-Weekly members

Kennebec Potatoes - Potatoes are versatile and easy to cook. For these fresh potatoes be careful to not overcook them, whether roasting, boiling or panfrying them. To roast in the oven, clean and cut potatoes (skin on) into bite sized chunks, stir them in a bowl with enough olive oil, salt and pepper to coat them, and cook in a single layer on a cookie sheet lined with parchment paper, silpat or coated with oil in a preheated oven at 400 degrees or until tender.

If you've ever wondered how to make the perfect french fries, it actually starts with Kennebec potatoes. That's right, not just any old potato will do. For French Fries, Done Right, here it is. It's worth the trouble and now you know how. 

Malabar and New Zealand Spinach - A large bag of malabar and small bag of New Zealand will certainly be enough for both a frittata and a warm spinach salad. Epicurious offers Wilted Spinach Salad with Warm Feta Dressing (no bacon!) or you might try the classic Wilted Spinach Salad with Bacon and Eggs.

Savuer offers this fabulous recipe for Potato, Spinach and Red Pepper Frittata that even uses basil as the herb. You have to make this and enjoy it for lunch, dinner or breakfast. Or, for a more exotic frittata see Eggplant below. 

Sweet Bell Peppers - Grilled, stuffed, or just eaten raw, peppers are good and good for you with only 45 calories per cup and a whopping amount of vitamin C. Here are 9 Incredible Benefits of Bell Peppers. Here is a recipe for Sausage Stuffed Bell Peppers from Emeril Lagasse. A vegan version would be Vegan Lentil and Veggie Stuffed Peppers. I'm seeing a fantastic spinach salad on the side. 

Hot Peppers - The varieties are Poblano, Anaheim and Habanero. If you can keep from making the stuffed and popper peppers in last week's newsletter, perhaps this would be a good week to dry them for gifts or to use throughout winter. Here are complete instructions for Drying Hot Peppers

Eggplant - Grilled eggplant is delicious. You also have beautiful sweet and hot peppers to add if you want to grill tonight. If you also happen to have onion and mushrooms (or not), try Eggplant Mixed Grill.  Or, for a somewhat exotic frittata, you might like Baked Tunisian Eggplant and Pepper Frittata

Garlic Chives - Chop these into your frittata, potatoes, stuffed peppers or warm spinach salad for terrific flavor. For more information about this flavorful herb, see Garlic Chives - Nutrition Facts and Uses

Basil - Great for the frittata in Potatoes above, you can also substitute basil for the parsley in Stuffed Peppers (in Peppers above), or make a pesto or tea.

OR, if you really want to knock the ball out of the flavor park, try this seasonal Nectarine Pizza with Basil, Blue Cheese and Reduced Balsamic. And, here are 34 Super Fresh Basil Recipes to Carry You Through Summer

Flowers - You'll find impressive sunflowers and colorful zinnias in your share this week. These cuties are amazingly happy in this rainy, cloudy weather and are critically important to our farm in supporting birds, bees and other beneficial helpers who savor the billions of insects proliferating in our (drenching wet) gardens.

Today, we are spreading the benefits of sunflowers to your home. Sunflower seeds can be dried to give you and our birds a treat. As it begins to wilt, simply cover the head of Sunflower with a paper bag. As it dries, the seeds will easily fall from the pod into the bag (or cheesecloth if you prefer). A light roasting and bit of salt will make them delicious for you. The birds could care less about such frills.  

Protein Share Members will enjoy steaks - either T-bone or Ribeye and Pork Sausage. For steaks, be sure to let these jewels thaw in your refrigerator for at least 5 days. Perfect Steaks are simple to cook. For your sausage, see Stuffed Bell Peppers above, or try this delicious and easy Sausage, White Bean and Kale Dinner, but use your spinach instead of kale. Delicious with or without the egg. 

Dessert or Anytime?

I love Christine Ryan of Weight No More. I means, seriously, she invented that great name for her company! She's a fearless person and an avid CSA member who happens to be a terrific health coach. I like to bug her from time to time for health tips for our newsletter. This week, she wrote about CHOCOLATE and affects on sex and weight loss. Gotta love that girl!

Health Coach TIP: HOW will dark chocolate ENHANCE my METABOLISM and SEX DRIVE?

The monounsaturated fats (MUFAs) in dark chocolate boost your metabolism which stimulates your body to burn fat. Awesome!

Dark chocolate is known to contain an amino acid called L-arginine that helps enhance your sex drive by increasing nitric oxide and stimulating blood flow to your sex organs, which increases sexual sensation and desire. HOT!

Chocolate also contains a compound called theobromine, which stimulates the nervous system making you feel excitable and uplifted. This enhances your love mood by giving you that aphrodisiac boost! My clients find switching from milk chocolate or flavored chocolate to dark chocolate:

● Gives an instant, natural energy boost
● Stimulates sex drive
● Creates feelings of joy and excitement
● Boosts your metabolism and aids in weight loss

So give it a try- I like to enjoy 2-3 squares with a glass of Cabernet Sauvingnon in the evening for dessert! Yes, wine too! More on that later! For more great tips sign up for my 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 

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

Thanks Christine! Thanks Awesome Farm Family! Thanks Amazing Members! 

Enjoy! 

Stuart and Patti Rosenberg and awesome farm family
Waverly Farms Virginia, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
https://www.facebook.com/waverlyfarmsvirginia/

 

Posted 8/4/2016 9:02am by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

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

Summer Squash - One member wrote a lovely note heralding the dish Summer Vegetable Tian, so we have included that recipe again. This is one great dish! Or try Spiralized Zucchini Salad with Tomato and Tahini Dressing. Our summer farm intern, Allison, has been spiralizing zucchini and squash and it's amazing! It really tastes and feels like spaghetti with far fewer calories and more nutrition. Spiralized squash is terrific raw or cooked. If you you already have a KitchenAid Mixer, you can order an attachment for $30. Or buy a simple one on Amazon.

Heirloom Tomatoes - These funky tomatoes are delicious, especially in Heirloom Tomato BLTs. You might also put them on any salad or sandwich or try Grilled Heirloom Tomato and Pesto Pizza. They'll be gone before you know it so enjoy this seasonal favorite. 

Cherry Tomatoes - Clean and cut these in half and add to any pasta dish. A bit of heat makes their flavors intensify. My favorite is Pasta with Burst Cherry Tomatoes. We're also still popping these whole and raw for snacks, too. 

Malabar Spinach - Malabar spinach is rich in vitamins A, C, iron and calcium, and is a good source of soluble fiber. It's one of the few greens that can stand up to summer heat. Eat the leaves and the tasty vine. Malabar makes THE BEST smoothie as in Mary Moore's Malabar Spinach Green Drink. If you love grapes, pineapple and banana, this smoothie is perfect for a hot summer day! Use Malabar Spinach in salads, sandwiches (such as Heirloom Tomato BLT above) and pizza (see Heirloom Tomato Pizza above) or gently sauté it and throw it onto pasta using the Pasta with Burst Cherry Tomatoes recipe above. 

Parsley - Parsley makes a great pesto for pizzas and pasta. Whenever recipes call for basil, you can substitute parsley for a fresh flavor. Try Spaghetti with Parsley Almond Pesto. Maybe use your spiralized summer squash instead of spaghetti for a huge calorie reduction. If you do, gently sauté the squash in butter rather than boiling it as you would spaghetti. 

Sweet Pepper Variety - Pimento, Flavor Burst and Carmen are wonderfully sweet and delicious for Bell Pepper Tacos. This is a must try with a variety of stuffing and topping options to satisfy meat lovers and vegetarians. 

Hot Pepper Variety - 4 Poblano + 3 Habanero + 2 Jalapeños - Here is a classic Stuffed Poblano Chile recipe and Baked Jalapeño Poppers. One of my favorite uses of hot peppers is to make rich, homemade Hot Sauce

Eggplant Variety - Here is a treat for you! Grilled Eggplant, Tomatoes and Zucchini. Eggplant is fabulous on pizza (see heirloom tomatoes above) and my favorite, although it's not so healthy, is fried and coated with parmesan cheese. Yummm. Here is a recipe for Eggplant Parmesan, although I often stop at the friend eggplant. 

Purple Viking Potatoes - Definitely good in Summer Squash Tian (see squash above), and also just simply cooked in a bit of water and then drained, stirred in garlic butter and topped with chopped parsley or oven baked as in Oven Baked Parsley Red Potatoes (in this case the finest farm fresh Purple Potatoes).

Protein CSA Members will enjoy Cube Steak and Pork Sausage. Pork sausage is, of course, great for breakfast, especially if you make it into little patties and cook it well to get that dark, crisp flavor. Also consider it for your Bell Pepper Tacos or in a soup such as Sausage, Potato and Kale Soup (use Malabar Spinach instead of kale). The classic Chicken Fried Steak with Gravy is an old cube steak favorite. For an even more delicious and healthier idea, try Cube Steak with Mushroom Sherry Sauce

Enjoy! 

Stuart and Patti Rosenberg, and our farm crew
Jasen, JJ, Kathryn, Rachel, Allison, Wade, Curtis, Wesley, Lucky, and Ben

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

Posted 7/28/2016 12:45pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

I've landed in Boston and am excited to send this email with more details about your CSA share this week. 

This is a great week to thank our farmers who are managing extremely well in the extreme heat and humidity. Its crazy how busy July needs to be. Spring gardens must be transitioned into cover crop, Fall gardens must be planted, weeds take off and can take over in less than one week, and summer vegetables grow so fast that they have to be harvested every day and sometimes multiple times per day. July is also the peak month for canning and preservation for winter (which you will certainly enjoy, too!). This is the first crew at Waverly Farms who has been able to do it all and do it well. 

We are so proud of Jason Fore, JJ Eisfelder, Curtis Parrish, Wesley Wooding and their hardworking helpers who do the heavy lifting early in the morning, hydrate themselves all day long, and find indoor work during many of the hottest hours of the day. Neither weeds, nor bugs, nor heat, nor ceaseless moving of animals to new pastures, nor irrigation kinks can thwart them. They are on top if it all. 

These fabulous farmers make no compromises in bringing you the gold standard of food - local, sustainably grown and our own on-farm or Certified Organic supplements. Less than 5% of the population has access to local food that does not have GMO, hormones, chemicals and other potentially dangerous compromises. You might be interested in this article that describes the Benefits of Organic and Local Food

CSA Shares - All Members

Mixed Summer Greens - this is a meaty, buttery mix of sweet New Zealand Spinach and Swiss Chard. These will be fantastic in a salad with strawberries or other fruit, or on sandwiches an burgers. You can also cook these greens on the stove top in a tablespoon of olive oil. You might mince some garlic and chop a piece of onion for even more flavor. Onion should be sautéed first, then add garlic, then add greens and cook just until wilted. A squeeze of lemon would be a nice finish. 

Basil and Tomatoes - basil is the perfect complement to your tomatoes, as in these fun and super easy Caprese Salad Kabobs using your cherry tomatoes. We are nuts around here for Simple Tomato Sandwich. Growing up as kids, this was an easy lunch or snack to make and it really features the flavorful heirloom tomato. For a fancier version, add salt, pepper, balsamic vinegar, bacon and avocado. 

Bora Valley Potatoes - more of these purple beauties to boil, braise, mash or roast. Try Braised Potatoes with Garlic for a heavenly experience. 

Sweet Peppers - these are sweet and delicious. Simply clean them, remove the seeds inside, slice them and enjoy with your favorite dip or hummus for a summer snack or appetizer. Chop and sauté them with onion in the Summer Greens recipe above, or cut them into chunks and add these along with onions, potatoes and stew beef to shish kabobs on the grill. Finally, if you're serving hamburgers or hotdogs, cook peppers with onions as a garnish or side dish as in Caramelized Onions and Bell Peppers

Hot Peppers - Hot peppers are tricky. I've actually hurt myself eating them before, so I don't want you to. Epicurious reports that the heat of a pepper is measured using Scoville units (SCU): The relatively mild Poblano weighs in at about 1,500 SCU, the Anaheim at 500 - 2,500 units, while the superhot Habañero packs a whopping 250,000 SCUs or more. If you want the flavor without the mouth-scorching fire, remove the seeds and interior ribs from a chile before cooking it. It's also a good idea to have dairy products, such as milk or yogurt, on hand—they contain casein, which helps neutralize capsaicin, the chemical that gives chiles their heat. And remember: Always protect your skin by wearing gloves when handling hot peppers. In your share, the darker long pepper is Poblano and the lighter one is Anaheim. Since these are so close in SCU's, you can combine them for cooking and I highly recommend this absolutely spectacular Poblano and Mushroom Taco or Roasted Peppers with Nectarines

Eggplant - Millionaire Rosita is the variety this week, and you might grab a bag of organic blue chips and make Eggplant Caviar. Or, since you have spinach this week (and you can use spinach and swiss chard in this recipe) try Fettuccine with Spinach, Ricotta and Grilled Eggplant

Red Onion - These are terrific grilled or cooked in any of the recipes mentioned this week. The drying process has begun with these, so if you keep them dry and well ventilated (hanging is best) you can save these for later in the year. We recently roasted these and they were the best onions ever roasted as in Herb-Roasted Onions.

Summer Squash - using your onion and potato and tomato, you must make this colorful, cheesy, and very yummy Summer Vegetable Tian. This is a great summer recipe that you will make over and over. 

Protein Share members get hamburger and stew beef this week. It's summer, so a perfect time for The Perfect Hamburger, or top your mashed potatoes with this rich Hamburger Steak with Onion Gravy. Stew beef is also included and would be perfect with zucchini, cherry tomatoes, onion and more in Beef Kabob

Stay cool and Enjoy! 

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

Posted 7/28/2016 8:58am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Has anyone noticed the HEAT? We sure have! We and our animals seek relief each day, but summer vegetables are loving it. Tomatoes, summer squash, and peppers go crazy in these conditions, and our devoted farmers have hit their stride to not only keep up with weeds, fall planting, daily harvest, and caring for animals. They've also produced another great CSA share for you, including a fantastic greens mix!

This morning, I am on an airplane to Boston. Stuart is moving out of his office at Harvard Medical Faculty Physicians where he is the CEO for one more day. Finally, he "retires" August 1st so we can move everything to Waverly Farms in Burkeville, Virginia. Living together in one home will be an indulgence for us. Fortunately, he's pretty good farm help, too. Building the farm was his dream way before it was mine. To plagiarize a recent slogan, together we ARE better.

Since I'm on the move, recipes will come later today. Meanwhile, here is a preview of your share:

 More to come... 

Enjoy!  

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

Posted 7/21/2016 6:44am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Many thanks again and again for your support this season. 

The headline this week is tomatoes! We will have an abundance of them. If anyone would like to purchase more for canning or freezing, please let us know. The price is $3.75/lb for larger heirloom tomatoes and $4/pint for cherry tomatoes. Reply to this email with your order and we will include extras for you in a future week, along with instructions for canning and freezing them. 

Just a friendly reminder to start paying off your CSA balances for the Spring/Summer season, if you have not already. Paying in full before mid-August helps us close our books and transition everyone into Fall CSA shares. To reduce confusion, we will automatically renew you, unless you tell us not to. The price remains the same for this 16 week Fall CSA season ($30 for weekly shares, $35 for bi-weekly, $6 for eggs, and $35 for protein shares). Our Summer CSA officially ends August 25th, then Fall CSA begins the very next week on September 1st and runs through December 15th with no breaks. Thanksgiving shares will be delivered on the Tuesday before Thanksgiving, otherwise all shares arrive on Thursdays. 

Fall CSA includes many of may favorite things, including sweet potatoes, water melon, sweet cantaloupe, butternut squash, pumpkin and most of the roots and greens of Spring. It's no surprise that Thanksgiving originated in November when the garden is at it's peak. We hope you can continue to support our farm crew this year. 

CSA Shares - Weekly Members Only

Heirloom and Cherry Tomatoes - including the very delicious Sun Gold and Indigo Blue cherry tomatoes and Purple Cherokee. Member who purchase two shares will also see a few Mint Julep tomatoes in their shares. Fresh salsa would be a treat. Try Pico de Gallo: Fresh Tomato Salsa! Fresh tomatoes are great in salads, on sandwiches, and can be canned or frozen for later use. Let us know by replying to this email if you'd like to purchase additional tomatoes for canning. See details above. 

Flavorburst Peppers - these are rapidly becoming our favorite sweet peppers. Their fresh, sweet, succulent flavor works in just about everything from salads to stir-fries, enchiladas to fajitas. After cleaning and removing the seeds, slice Flavorburst Pepers and eat them raw with or without a bit of soft cheese or your favorite hummus or dip. If you are grilling, slice them in half, remove seeds, coat them in olive oil and throw them on (or cook in a preheated oven at 400 degrees). Cook until hot and tender. Freezing peppers could not be easier. They require no blanching or cooking. Just clean them, remove seeds, chop and seal tightly in a zip lock or other freezer-grade container so you will have them for hardy winter stews and tomato sauces. If you have shrimp, try Shrimp Gumbo or curate a simple Sweet Peppers with Pasta.

Garlic - just a few bulbs this week will add more flavor to favorites. If you already have plenty of garlic, try Roasted Garlic. Roasting garlic makes it sweet and delicious! Garlic is also good for your immune system, among other things. It is rick in selenium (most of us are deficient in this important compound), anti-inflammatory, and prevents certain cancers. Check out this article about Garlic to learn more. 

Eggplant - Eggplant Parmesan is my go to dish. You can also grill it or make Eggplant and Tofu Stir-fry (you can use chicken or shrimp instead of tofu). Grilled Fish and Halibut would be good, too or Eggplant Lasagna

Cucumber - Just a few so eat them raw, put them in water for a refreshing summer treat, or slice them in the shape of crackers and top with your favorite. Here are 15 Cucumber Appetizers you can make.

Bora Valley Potatoes - Best cleaned with skin on and braised, roasted or mashed. These are just delicious any way that you cook them. Her is the primer on roasted, mashed, scalloped potatoes and a delicious potato salad! 50 Easy Potato Recipes

Summer Squash - You may still have squash from last week. If so, try Cheesy Squash Casserole. 

Zinnias - Not for eating, just to enjoy. These flowers attract beneficial insects and pollinators to our garden and we agree that the colors are magnificent! We hope these bring you joy!

Protein Share members will receive a chuck roast and ribeye steaks. Please remember to thaw these terrific cuts in your refrigerator for 5 days before cooking them. Try Marie's Pot Roast which uses a slow cooker. The ribeye can be grilled as in Rib-eye Steak

Thank you!  

Enjoy!

Patti

Stuart and Patti Rosenberg

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

Posted 7/14/2016 8:40am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Welcome back! We missed during our Independence Day holiday! We caught up on weeding, seeding, planting and even a bit of canning and hope you had a great time, too. Thank you! 

We are excited about the colors and flavors of this week's CSA share. Summer is in full swing with tomatoes, peppers, squash, cucumbers and more. I am sad to report that our corn did not make it. We will try to source corn for you that is non-GMO and sustainably grown.

CSA Shares - Weekly and Bi-Weekly Members

Slicing Tomatoes - Early in the season is the time to slice and eat tomatoes uncooked. Their skin is tender right now but will toughen as the heat becomes intense in August. Several varieties will be coming your way over the next few weeks. This week you may receive varieties like Cherokee Purple, Mint Julep or Marglobe. The Mint Juleps are green and beautiful in salads or salsa verde as a substitute for tomatillos. Your poblano pepper would be good in the salsa verde recipe, too. Cherokee Purple is the larger purple one. It's mushy and sweet and great for salads and hamburgers. Marglobe is red and somewhat firm. Let these tomatoes continue to ripen on your counter. DO NOT REFRIGERATE TOMATOES until and unless you need to store one that has been cut open. 

Cherry Tomatoes - Yummy. Sungold is our favorite burst of flavor! Indigo Cherry Drop is fun and delicious. We usually pop these into our mouths as snacks or slice them in half for salads. Cooking them in Sautéed Cherry Tomatoes with Garlic and Basil really intensifies the flavor and gives you a fabulous side dish or delicious sauce for pasta. How about putting this over polenta (southerners call this grits)? Here are 6 Tasty Dinners Featuring Cherry Tomatoes that are terrific! 

Purple Viking Potatoes - these come to you unwashed in case you want to store them. Washing causes potatoes to decay faster.  If you can resist eating these tonight (and Im not saying you should) store potatoes in a paper bag in a cool dark place where mice can't get to them. Potatoes need a little humidity so a basement or cool cabinet work well. One of my favorite ways to cook potatoes is to wash them, cut into bite sized pieces leaving skins on, and cook in enough water to cover them, just until tender (maybe 10 min or less). While the potatoes are cooking, finely mince a clove or two of garlic and rough chop parsley. When potatoes are tender, strain them in a colander. Using the same pan, cook minced garlic in butter on medium heat so the butter doesn't separate. Stir potatoes in the butter mixture, add chopped parsley and serve hot. For protein share members, these particular potatoes are great with roasts and beef stew. 

Summer Squash - Yellow Crook Neck is the yellow squash and Pattypan the white, flatter one. Both of these can be roasted, grilled, sautéed, fried, stuffed or anyway you like. The skin is perfectly edible and only the seeds of the pattypan need to be removed. Here are 6 Ways to Cook Patty Pan Squash. All of these apply to Yellow Crook Neck, too. 

Carrots - These lovelies can be cleaned and grated into a salad or slaw, roasted or eaten raw. To roast any root vegetable, simply cut into 1" chunks, no need to peel them, stir them in a bowl with olive oil, salt an pepper to coat, lay them on a shallow pan lined with parchment paper and cook in a preheated 450 degree oven. 

Cucumber - One of my favorite salads is to dice cucumber, cherry tomatoes, and peppers (see Flavor Burst below) skin on. Combine them into a simple dressing of 2 parts olive oil, 1 part white vinegar or lemon and let them marinate while dinner is cooking. Add feta cheese, salt and pepper to taste and serve cold. It's a great dish to take to a gathering, or just enjoy for summer lunch or dinner. 

Basil - This week you'll have a bag large enough to make Basil Pesto. Or, combine basil with sliced tomatoes, mozzarella cheese, olive oil and balsamic vinegar for a summer favorite: Caprese Salad. Basil can also be chopped into any salad, egg dish, sauté, or pizza to add a fresh flavor. You may also like Scrambled Eggs with Creamy Cheese, Tomato and Basil.

Parsley - Add parsley to hamburgers for a yummy topping (especially good with avocado and a squeeze of lime), eggs or try one of these 6 Great Parsley Recipes

Poblano and Flavor Burst Peppers - Poblano is spicy and Flavor Burst is sweet. Both can be stuffed as in Chorizo Stuffed Peppers or combined into Poblano Chile Pepper Soup. They can be grilled or roasted with your carrots and potatoes for a delicious combo, or chopped with basil into eggs. For a classic dinner, slice beef into strips, boil rice and enjoy Pepper Steak

Protein Share Members - are getting Roasts this week, and either Hamburger or Stew Beef. Roasts should be thawed in your refrigerator for five days before cooking. This extra time to relax significantly improves flavor and tenderness. The great thing about roasts is that you can either cook a roast in the oven or slow cooker, or cut it into chunks for a great stew or stir-fry. Since everyone received a different roast, I must impose upon you to either look up your own clever meat recipes, or reply to this email with your specific roast and I will send you a great recipe and tips. Consider these tips when making Beef Stew, which can be frozen and eaten later. Your carrots, onions, and potatoes will be amazing in anything you do with beef. 

Enjoy!

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

Posted 6/30/2016 8:56am by Patti Rosenberg.

Waverly Farms, LC

Dear Farm Members,

Hey everyone, Weekly CSA members receive shares this week. There are no shares next week (July 7th) since most people are away that week. On July 14, Weekly and Bi-weekly members receive shares. 

Mindful Cooking Class Success!

Walking silently down the tree shaded lane feeling the breeze of a perfectly crisp day in June allowed each of us to really hear the sounds of nature, feel the cool breeze and absorb the shapes and colors surrounding us. This was one highlight of our first Mindful Cooking Class hosted by Liz and Lucie. Other mindful activities included interacting with animals, gathering eggs, harvesting vegetables, and cooking together a delicious luncheon of egg and onion frittata, roasted carrots and potatoes, a gorgeous salad, Lucie's homemade bread and Liz' blueberry cake with yogurt topping. We can't wait for the next opportunity to be together quietly at the farm!

 

Slow Down to Eat Well - A Health Tip from Christine Ryan 

"How stressed out are you when you sit down to eat? Are you rushing through your meal to get back to whatever else you were doing –or even multi-tasking through your meal- mindlessly shoveling bite after bite into your mouth. Yeah. We’ve all been there. Sadly, it’s almost a prerequisite for meals now- to hurry up and eat! Grab something on the go! And ultimately NOT slow down, and NOT give our food or mealtime our full attention. Question… would that 5-10 minutes really make that much of a difference in your day? What if you stretched it to 20 minutes? Another question, if you DID chose to give your meal your full attention and unplug for that very small fraction of your day… might you be recharged enough to better function and be even MORE productive while accomplishing what still remains to be done?"

HEALTH COACHING TIP: SLOW DOWN… That’s right… eat consciously and calmly. Focus on the flavor and texture of the food. The color of something on the table or out the window that you find beautiful. What do you hear? Smell? Think of all the abundance around you- and be thankful for those moments you can chose to slow down and recharge. Fuel your body AND your senses. 

Go here https://www.timetrade.com/book/1KN6P to book a FREE Total Transformation Breakthrough Session! 

   

Christine Ryan Certified Health Coach 804-991-8788 loveyourhealthcoach@gmail.com
Like me on facebook https://www.facebook.com/Weightnomorehealthcoaching for more great tips!

 

CSA Shares - Weekly Members Only

Beets with Greens - Same as you've had before. Clean, chop and cook the whole nutritious plant. Try Sautéed Beet Greens with Garlic and Olive Oil, and add the whole plant, not just the greens.

Green Beans - These lovelies are just peeking out, but we managed to harvest 1/2 lb for each of you. While they are fresh and tender, try Buttery Garlic Greens Beans. And, get ready to can Spicy Dilly Beans as summer progresses and more are included in your shares. 

Garlic - Just two this week, as they continue to dry for long-term storage. These are great just peeled and sautéed in butter, or cut in half (through the side of the bulb) and they turn sweet and make a great spread as Roasted Garlic. Also great in many of the other recipes included today. 

Yellow Squash - Cooking squash on the stovetop is easy, as in Bev's Sautéed Yellow Squash, or you might try Healthy Squash and Kale Casserole. In fact, if you want to use many of the items in this week's share, throw them into this casserole for a great medley of veggies and rich goodness. 

Kale - I always prefer kale roasted, as in Kale Chips, or put into the casserole above (see Yellow Squash). 

Cabbage - With this cabbage, which will surely give way to summer heat (I keep saying it is your last), try this most delicious Fried Cabbage with Bacon, Onion and Garlic recipe. 

Purple Viking Potatoes - These yummies are packed with potassium, vitamin C and B6 and are a delight to mash. Try Smashed Red Potatoes with Basil & Parmesan. If you don't have parmesan, don't worry; they are good with just butter. Garlic butter, even better! a

Carrots - Remember Cabbage and Carrot slaw? Add lime for a summer twist. This Cabbage-Carrot Slaw with Citrus Dressing will get you invited back to your friend's beach house.

Green Peppers - Enjoy these fresh this week - no cooking - and maybe dip them in your favorite dressing or spread. Want your children to love Bell Pepper? Try these healthy and delicious Bell Pepper Snacks - 10 Different Kinds

Basil - Stir them into your potatoes. They'll be delicious! Or, since it's summer and fresh seafood is available, be adventurous and try Fish Fillets with Tomatoes, Squash and Basil. Don't let the parchment paper wrap scare you. I couldn't get the darn thing to hold when I first tried it so I rolled and stapled it and it worked great!

Protein Share Members will enjoy Beef Brisket and Pork Ribs; perfect for July 4th. This Simply the Easiest Beef Brisket Recipe is fabulous and cooks in the oven. You can also make bbq in the slow cooker with Busy Day Barbecue Brisket. Be sure to thaw the brisket in your refrigerator for 5 days before cooking it!  Pork Ribs are cooked almost exactly like brisket, and I might be tempted to throw them in together for a July 4th crowd. The pork fat seems like a good compliment to the lean brisket. But if you cooke them separately, this is a good tutorial for How to make Great Ribs in the Oven

Enjoy!  

Stuart and Patti Rosenberg
and the whole amazing team at
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323