News and Blog

Posted 10/15/2015 7:28am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This week's CSA harvest shares are for Weekly and Bi-weekly members.

The weather was absolutely grand this week - sunny and 70 as they say. The animals have dried out and perked up, including the goats who were running in huge circles in the pasture yesterday, just because they could. We hope you have been outside a bit and soaking up as much vitamin D as you can before winter sets in.

CSA Harvest Shares are also the best way for consumers to get the absolutely freshest food into their bodies while nutrients are high and flavor is best. No other distribution method, including farmers'  markets, delivers fresher food to you. 

We cannot thank you enough for your support of our efforts (which is why we thank you often) and hope you are enjoying your Waverly Farms, LC food.


CSA Harvest Shares this Week:

Butternut Squash:  This tasty fall treat is great roasted in the oven or used in a pureed soup.  Our crop yields this year were much lower than planned, so this might be the only week we're able to include it in your CSA Harvest Share.  I hope you enjoy it! Try Butternut Squash Panzanella Salad and substitute our lettuce for the romaine. Also great for snacks or entertaining is Butternut Hummus. For a really enjoyable and easy recipe, try Roasted Butternut Squash with Lime Juice. Store your squash at room temperature, preferably in a cool dark cabinet.

Collard Greens:  Another fall-time favorite.  Enjoy these sauteed with some garlic and hot pepper, or slow cook them in the traditional way with fatback and a little vinegar and sugar. We love these sweet, meaty greens and cannot wait to have them each fall. Try this Sautéed Collard Greens with Raisins recipe. To transform it from a side dish to a meal, add cooked penne pasta and cannellini (or other white) beans. Collard greens store best in a plastic bag in the fridge. When you prepare Collard Greens for cooking, remove the tougher stems, but most of the stems will become tender when cooked. 

Turnips:  These are starting to size up really nicely. They're great roasted in the oven or shaved into thin slices and put on a salad.  They're also good mashed like potatoes, but do not add water, milk or other liquids (just butter, salt and pepper) as they are lighter and provide their own water. Try Mashed Turnips with Crispy Shallots. Once you know how to crisp shallots, you'll be crisping and putting them on everything from eggs, to fish, to potatoes! Or, add a potato and prepare Mashed Turnips and Sage. Turnips need refrigeration for storage and prefer to be wrapped tightly in plastic so they can retain their moisture. 

Lettuce 'Sierra':  Deer have been really busy in the garden the last few days, so our loose leaf salad mix crop has taken a set back.  We still have plenty of this delicious head lettuce though. If you did not try lettuce wraps, here it is again: 15 Healthy Lettuce Wraps for Low-Carb Lunches. Salads are terrific, too, such as this Cobb Salad with Tomato, Avocado and Bacon. Store lettuce in an airtight bag or container with a paper towel to absorb moisture. I like to wash and spin it before storing so it's ready to go when I need it.

Kale 'Dwarf Siberian':  This is a slightly curled, light green kale and is great for a sautee, kale chips, or chopped raw in a salad.  Adding a salt and rubbing the leaves will tenderize them if you decide to eat them raw. Try this super easy Kale Chips recipe. Baking kale in this way tenderizes and sweetens it. Store kale in a plastic bag in your refrigerator and remove the tough stems before cooking it. 

Bok Choy 'Joi Choi':  These huge Asian cabbages are perfect for a stir fry or a soup. Here are Five Ways with Bok Choy, a fabulous collection of sautéed, roasted, wilted, in a soup, and sliced.

Sweet Pepper 'Corona' 'Bull Nose':  The peppers are beginning to slow down in terms of ripening, so we've included more green ones.  The frost that's expected this weekend might wipe out the pepper plants, so this might be the last week we have them. Hope you've enjoyed them! Now that peppers are leaving us, I'm desperate to consume as many as possible. Try them with your Butternut Hummus or other hummus. Just chill, remove seeds and pith, slice and enjoy! Or, try Stuffed Peppers with Wild Rice and Hummus. You can substitute any rice for the wild rice in this recipe. Brown rice is my favorite. 

Hot Pepper - 'Anaheim Chili' 'Hungarian Wax' 'Jalepeno':  This could be the last week for the  hot peppers too, so this is your last chance to make Spicy Red Pepper Jelly!

Protein Share members will enjoy Hickory Smoked Slab Bacon and Chuck Roast. The bacon is from our heritage breed American Guinea Hog. The American Livestock Conservancy encourages farms like ours to raise these pigs for meat in order to prevent them from going extinct. American Guinea Hog was "the" pig on almost every small farm. They are good foragers, gentle and are known for their very fine fat. Unlike other pork, our Animal Welfare Approved hogs are slowly pasture/woods raised and supplemented only with soy-free Certified Organic feed. Commercial growers do not raise American Guinea Hog (or most original breeds) because they take 16 months to mature vs. 6 for commercial pigs, and they only grow to a maximum size of 250 lbs. vs. 700-800 lbs for commercial pigs. You'll find much fat in our bacon, but don't be discouraged. It is delicious! Cook on the stove as you would any other bacon and cook it until it is well done but not burnt for best results. 

Chuck Roast is best slow cooked. Try Chuck Roast with Balsamic and Dijon or Perfect Pot Roast Slow-Cooker


 

Cooler, drier weather is here and we may even dip to nighttime freezing temps this week! Come to the farm (call for a time so we can be here to show you around), visit Maymont, or just take your lunch outside this week. It's a lovely time of year!

Enjoy!

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

Posted 10/8/2015 9:26am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly CSA Members,


It seems that our garden made it through the unprecedented rainfall with good drainage. The plants (and we!) loved the sunny warm weather that followed. 

This week we have a wonderful box for you and 2 recipes from our member Lauren Boswell Williams. Lauren was super excited to share a recipe for Breakfast Hash and Asian Steak Salad with Bok Choy. Thanks, Lauren for sharing these delicious recipes! I've listed each of them below.

Your CSA share this week includes:

Carrots:  Our first fall carrots! This is just the beginning for these sweet treats. We needed to pull some out of the ground to give others more space to grow, so these are a little on the small side, but they sure are tasty! Carrots are great for snacks and in salads, of course, or let them eat Carrot Cake. You can substitute a high quality goat cheese for cream cheese in the frosting. A super healthy side dish is Gingered Carrot & Kale Ribbons. Your Lacinato kale would work well in this beautiful dish.

Lettuce 'Sierra':  These beautiful heads of lettuce are great for chopping up in a salad.  My favorite use for them is to take the leaves and use them as wraps for a stir fry with the Napa cabbage, peppers, and eggs. Here are 15 Healthy Lettuce Wraps that will change your view of lettuce forever. 
 
Beets 'Red Ace' and 'Chioggia':  These are also a little on the small side for the same reason mentioned above.  'Red Ace' is your typical deep red beet and 'Chioggia' has a lighter exterior with white and red rings in the middle.  Both are similar and flavor.  My favorite way to prepare them is by cutting them into pieces and roasting them in the oven with some olive oil, salt, pepper, and rosemary. Try a medley of carrots, beets, and turnips if you have any from last week. The hot/sweet combination is terrific. Cook in a preheated 400 degree oven for about 20 minutes or until tender.

Kale 'Lacinato':  This type of kale is also called 'Dinosaur' because of its resemblance to the skin of a reptile. See Carrots above or Lauren's recipe for Breakfast Hash below for excellent kale recipes. Lacinato kale is also terrific roasted into Kale Chips. Kale chips are delicious and shine nutritionally, packing 2 milligrams of iron, 447 milligrams of potassium and 769 micromilligrams of vitamin A in each serving. The iron content helps keep your blood -- and thus your body -- oxygenated with 25 percent of an average man's 8-milligram daily intake and 11 percent of an average woman's 18-milligram daily intake. Lol, when I type lacinato my spellchecker changes it to laminate. NO!! 

Greens Mix:  This mix consists of arugula, tatsoi, mizuna, and 'Ruby Streaks' red mustard. They are terrific when combined because the flavors are both sweet and bitter - a great combination. Add sweet peppers to a greens mix stir-fry then fold in roasted carrots and beets. We often add white beans for a protein-rich, high fiber vegetarian meal. Salt and pepper to taste, or add your favorite curry spices. Greens Mix also makes a flavorful salad. Add fruit - apples, blue berries, strawberries, apricots, pears or anything sweet - or throw them into Lauren's Breakfast Hash recipe below. 

Broccoli:  Not much to say here except enjoy it while it lasts!  We won't be having a ton of broccoli through the fall. Broccoli can be blanched and frozen to be appreciated in the cold winter months when greens are rare. Here are instructions for Freezing Broccoli. Some of us place the blanched broccoli on a cookie dish lined with parchment paper to freeze in a single layer before bagging it. This is only necessary if you want it not to clump together. Otherwise, this step by step instruction is a good one. Cook broccoli gently using a steamer dish, or adding it to about 1/2" of boiling water. Coat with butter and minced garlic, salt and pepper to taste. 

Napa Cabbage 'Minuet':  Also known as Chinese cabbage.  This variety is a little more tender than regular (or, European) cabbage and is excellent addition to any stir-fry. Cabbage is sweet, so some members add it to greens to entice kids and husbands to eat them. You can also Roast Cabbage

Parsley 'Giant of Italy':  It's not just a garnish!  Try some chopped up raw in a salad or on your favorite egg dish.  This is a flat-leafed variety (as opposed to the curly stuff) and is extremely healthy.  It's high in many important nutrients, including iron and vitamins A,C, and K. I love it chopped and added to rice for a fresh, green flavor. Also, try this Dirty Rice Dish and add more of everything.
Sweet Peppers 'Bull Nose' 'Super Shepherd' and 'Corona':  The peppers are finally beginning to slow down, but they're still super tasty! Some members are getting on board with Freezing Peppers for winter. They are so delicious in eggs, stir-frys, soups, or as a base for rice. For a super rice dish, use a large pot to sauté in 2 tablespoons of olive oil a small chopped onion, chopped green pepper, a tiny bit of hot pepper if you want the heat, chopped celery and cook until tender. Stir in 1/2 cup rice and 1 cup water, salt and pepper to taste. Bring to a boil then simmer for 18-20 minutes until rice is tender. Stir in chopped parsley while the rice is still steaming, but after it has cooked. 

Hot Peppers 'Anaheim Chili' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  Listed in order of heat. I have nothing more to say about hot peppers, lol. 

Protein Share members will enjoy Leg of Lamb. This will require some trimming, or a long slow roast. Here are two recipes to try: Roast Leg of Lamb with Potatoes and Onions and Leg of Lamb with Garlic and Rosemary


 

Lauren Boswell Watkins shares two recipes that I cannot wait to try!

Breakfast Hash 

Recipe adapted from http://iowagirleats.com/

What it took for 2:

  • 3 slices bacon, chopped
  • 3 Tablespoons high heat oil (grapeseed, sunflower, avocado,etc)
  • 1 large russet potato, peeled then chopped into 1/2" cubes
  • 2 turnips
  • 1/2 small onion, chopped
  • salt and pepper
  • 4 cups collard greens (or kale or turnip greens)
  • 4 cloves garlic, peeled then chopped
  • 6-8 large basil leaves, chopped
  • 4 eggs

Directions

  1. Add bacon to a large skillet over medium heat and cook until crisp. Remove to a paper towel-lined plate to drain, and remove bacon fat from skillet. Add oil to skillet and heat (alternatively you could leave bacon fat in pan and add enough oil to equal 3 Tablespoons fat.)
  2. Add potato, turnips, and onion to the hot oil then season with salt and pepper and arrange in one layer. Saute undisturbed until golden brown on one side, 3-4 minutes.
  3. Add collards, and season with more salt and pepper then continue to saute until potatoes are golden brown and tender, and collards are wilted 8-10 minutes, stirring every so often. Add garlic and basil then saute while stirring constantly for 1 minute. Add cooked bacon to skillet then remove from heat.
  4. Meanwhile, heat a large, nonstick skillet over medium heat then crack in 4 eggs. Season tops with salt and pepper then cook until bottoms are set. Place a lid on top then cook until egg whites are set but yolk is still runny, 3-4 minutes. Slide eggs over hash then serve.

Asian Steak Salad with Bok Choy:

recipe from www.bevcooks.com

What it took for 2:

* 1 Tbs. oil
* 1/2 pound flank steak
* 1 bunch bok choy, ends trimmed and sliced in half lengthwise
* 2 Tbs. peanut oil, divided
* 1-inch piece fresh ginger root, minced
* 3 cloves garlic, minced
* 2 tsp sugar
* 2 tsp sesame oil
* 2 Tbs. soy sauce
* 1 Tbs. lemon juice
* coarse salt and freshly ground pepper
* black sesame seeds, for garnish (or regular)
* 1 scallion, thinly sliced for garnish
* 1 red chile pepper, sliced thinly for garnish (optional)

Heat the olive oil in a small cast iron skillet on medium high. Salt and pepper the steak on both sides and sear until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side. Remove from heat, tent and let rest for 10 minutes while you prepare the rest of the meal.

Back in the skillet, add 1 Tbs. peanut oil, along with the bok choy; sauté until wilted, about 2 minutes. Remove from pan and set aside.

Back in the skillet, add the other tsp of peanut oil. Add the ginger and garlic and sauté about 30 seconds. You may need to turn down the heat on your skillet

Then add the sugar, sesame oil, soy sauce and lemon juice to the skillet. Let it sizzle and bubble and simmer for about a minute. 

Thinly slice the steak and arrange it on two plates with the divided bok choy. Drizzle the dressing over the plates, and garnish with sesame seeds, scallions and sliced pepper!

I served mine with quinoa, and my husband ate his with rice - either are delish!

Lauren Boswell Watkins


 

Enjoy! 

Your devoted farmers at:
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 10/1/2015 8:55am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,


Everyone receives CSA shares today, including weekly, bi-weekly and monthly members. 

Thank you all for your patience as we raced to the finish line to complete our new farm house in time for the wedding of Elizabeth and Erik, which was a great party!

We received our certificate of occupancy on Tuesday of last week, and with a great amount of planning and help from friends and family we merged with 14 subcontractors, who vowed to complete their work in time for the wedding, to clean up after (actually during) construction, move-in, and prepare for the wedding. In addition to all the normal requirements, this wedding required 13 beds in two houses for 20 overnight guests. Others graciously stayed in hotels or camped. Our first guests arrived Wednesday eve so there was food to prepare and much wedding activity Wednesday, Thursday, Friday and of course the big day on Saturday and an easy brunch sponsored by others on Sunday. Everyone had a great time, plenty to do and plenty to eat. Thank heaven for friends and family! Many thanks to our farm staff, too, for keeping everything going, as they always do, despite the distractions. We all look forward to a more peaceful farm from here on.

Congratulations and best wishes to Elizabeth and Erik.

Great Wedding

This totally cool New Orleans-style band we found at VCU greeted everyone and kept them moving through the rain pre- and post- ceremony and then cranked it up for the cocktail hour. Everyone was partying before, during and after a family style dinner of, what else, farm fresh food.

Gracie, our adopted dog, was exhausted by the end of the building project and wedding. So much to manage!
New House

Speaking of weather, the Richmond Farm Tour is this weekend and I encourage you to NOT visit our farm. We're swimming, the roads are treacherous, and we will not be having hay rides or outdoor games or much of a tour this year. You are welcome to visit anytime, and should come when we are not expecting 8" of rain and high winds! Farms, fall and sunny weather work well, so come another weekend. I'm actually worried about our dear crops, which can drown in this much rain. We are praying for a drier weather, which seems so strange to a farmer.

Your CSA Box this week includes loads of healthy greens. Roots and brassicas are coming in, too. Here is the line up:

Tatsoi - a lovely green that can be used in salads, quiche, stir-fry or any dish that uses spinach or lettuce. We love the mild, sweet flavor. Combine Tatsoi with Turnips in this lovely Tatsoi with Turnips Stir-fry. All greens benefit from storage in a plastic bag in your refrigerator. To manage water, place a clean paper towel in the bag, too. Seal the bag to retain freshness and eat them soon! 

Green Tomatoes - These are the last of the season. You can let them ripen in your window and they will turn a bright red, or make salsa, chutney or Fried Green Tomatoes. For best flavor, store these tomatoes at room temperature and only refrigerate if you have cut into one. 

Bok Choy - Also called pac choi, this delicate green is great in stir-fry, smoothies or just as a delicious side dish. Try this easy Bok Choy with Ginger and Garlic

Kale - (Red Russian (the purple one) and Vates). Combine with apple, frozen banana (be sure to remove the peel before freezing), a bit of honey if you need it, a few cubes of ice and about 1/4 cup of water for a breakfast kale smoothie. Pears work well. Add oats and yogurt to ramp up the protein content and add creaminess. These Five Kale Smoothie Recipes will turn you into a smoothie lover. Store kale in the refrigerator, preferably in a plastic Ziplock or similar bag. Kale is also one of the few greens that is thick enough to roast in the oven. See Sweet Peppers below. 

Collards - My all time favorite. I chop them into quiche, cook them with onion and potato in a smudge of water, and use them in smoothies. Collards are sweet, delicious and more nutritious than just about any other green. Here is a recipe for Ham and Collard Quiche. I add loads more collards and fewer eggs. 

Turnips (with greens) - The greens are not pretty, kind of bitter, but are loaded with vitamin K (566% of your daily requirement) and have 4 times more calcium than other greens. Add turnips to soups, stir-fry, quiche or other things you might use spinach in. Combine with Tatsoi in the recipe above. To retain the most nutrition, we recommend steaming turnips, then coating with a dressing of 3 tblsp olive oil, the juice of 1 lemon, minced garlic, salt, pepper to taste. Shake to combine dressing. To steam turnips, place about 2" of water in the bottom of a pan. While waiting for it to boil, chop turnips then cook them in or above the water (on a steamer tray) for about 5 minutes. Coat with dressing and enjoy. 

Head Lettuce - (a green variety called Sierra) Grab an avocado, berries, apples, pears, nuts, and your favorite dressing and make a salad. Lettuce should be cleaned again, dried (on counter or in a salad spinner), and stored in a Ziplock or similar bag sealed with a paper towel in it. Then, it's ready to go for snacks or salads. Eat lettuce fairly quickly for best nutrition. For the ultimate indulgence, try this Wedge Salad from Bon Appetite. 

Hot Peppers - Get ready for holiday gifts by making Hot Pepper Chili Oil. It makes a great gift!

Sweet Peppers - For an easy snack, grab or make your favorite hummus, cut sweet peppers into slices, and dip away. I prefer to make my hummus because its a cinch to make and I like more lemon and less garlic. Here's a quick 10 minute Hummus Recipe that you can modify to make it your own. You can also add peppers to your stir-fry greens for color and additional nutrition and roast them as you would any other vegetable, cut into slices or chunks, coated with olive oil, salt and pepper, roasted for about 20 minutes in a preheated 400 degree oven. Roast sweet peppers with turnips for a colorful and delicious combinations. Add roasted kale, too, for a bright combination.

Snap Beans - (Provider) Boil beans with new potatoes for a delicious side dish. They both cook quickly, so be careful not to over cook them. You can also add beans to a medley of roasted vegetables (sweet peppers, turnips, kale and beans would be delicious!), or to any stir-fry. Pull off the ends and any strings along the side. This may be the last you see of beans until next summer.

Protein Shares - This week include our favorite: Pork Bratwurst, Lamb Burger and Beef Hamburger. You might save your bratwurst till we have cabbage, but most members cannot because it is so delicious! I like to sear bratwurst in a pan on top of stove or grill it. Either way, be sure to punch holes in it with a fork and coat it with olive oil so it doesn't stick. Cook well done (it's pork), but don't dry it out. Here is an easy way to cook Beer-Simmered Bratwurst. Lamb (actually mutton) burger is most delicious with feta cheese and greek spices. I also cook it without a lot of spice and put mustard on the side. Try Lamb Burgers with Feta Tzatziki Spread. Wow!! By now you should know what to do with hamburger, but since peppers are in season, this is a good time to prepare and freeze Beef and Rice Stuffed Sweet Peppers

I hope you are enjoying our fall harvest and finding ways to eat more vegetables. If you have a busy schedule, remember that you can simply and rustically stir-fry most of the greens together and all at once (except lettuce), and roast your peppers and roots. Store all of this cooked food in your refrigerator and you will have easy vegetables to compliment your meals all week long.

Hoping for drier weather and cooler fall weather, 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Marissa Kubinyak, animal manager
and all of the terrific people who make it all work at

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

Posted 9/26/2015 8:00am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly CSA Members,

Forgive me for not sending this information sooner. My excuse is that we were finishing construction on our new farm house, moving into it during construction, and preparing for my daughter's wedding at the farm TODAY! What a crazy time. There were nine - 14 subcontractors at my house every day this week, in addition to all the activity you might imagine that needs to happen before a wedding. 

While I have a few minutes, though, I can at least send the portion of the newsletter that Richard Hendley writes each week so you will know what is in your box! We'll be back to normal next week and we thank you for your understanding and patience this week. Here is Richard's description of your box:

Greens Mix:  A bag of mixed greens including tatsoi, mustard greens, and mizuna.  Tatsoi is a dark Asian green similar in color to spinach.  It has a mild, almost creamy taste.  The mustard green is called 'Ruby Streaks' and is purplish red in color.  Mizuna is a Japanese mustard with excellent flavor.  This mix is great raw as a salad or sauteed!  I think it's great with a peanut, soy sauce, and honey dressing.  All of these will make appearances throughout the fall and winter.

Pac Choi 'Joi Choi':  This is a cabbage-related vegetable native to Asia.  Enjoy it cut into long strips and sauteed and served over rice.  The stalks can also be eaten like celery!

Lettuce Mix:  A wide range of varieties of all colors and textures.  We're so excited to have lettuce again in the garden (a full bed of it is such a beautiful site!), and we hope you are too.

Kale: 'Siberian' and 'Red Russian':  Both of these varieties are tender and can be eaten raw in a salad or cooked down like turnip greens or collards.

Sweet Peppers: 'Corona' 'Bull Nose' and 'Super Shepherd':  They're still coming in!  Enjoy them raw in a salad with the mixed greens or sauteed with some pac choi.

Hot Peppers: 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  These are still coming in like crazy too!  Let us know if you would like to purchase some extra for hot sauce or pickling as we have plenty.  Sick of all the hot peppers?  Give them to a friend or coworker who likes spicy food!

Eggplant: 'Purple Beauty' 'Rosa Bianca' 'Golden Surprise':  Roast 'em, sautee 'em, grill 'em, or fry them up!  These things are still coming in, but might not be for long, so enjoy them while they last.

Snap Beans: 'Provider':  These are very sweet and tender and are great raw or sauteed with a little garlic and olive oil.

Okra: 'Cowhorn' ' Evertender' 'Burgundy':  The okra is starting to slow down with the cooler weather, but the pods are as tender as ever!  Michael, one of our full time employees, roasted some in the oven the other day with a honey and apple cider vinegar glaze and it was absolutely delicious!

Enjoy! And, wish us well on this rainy day, which is supposed to bring good luck to the bride and groom, I believe.

 

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

Posted 9/17/2015 9:11am by Patti Rosenberg.

Waverly Farms, LC

Dear Weekly and Bi-Weekly CSA Members,

This week's box is a good one as cooler weather brings more greens and leeks!!
 
Leeks 'King Richard': sweet onion-like flavor.  Leeks are milder than onion so use them in quantity wherever you might use onion. They add a fresh flavor in soups, stir fries, or just about anything else. Leeks are our gardener, Richard's, favorite vegetable. Try Leeks in Vinaigrette or use your farm fresh eggs in the classic Mushroom, Leek and Fontina Frittata or the luscious Creamy Pappardelle with Leaks and Bacon. Store leeks in your refrigerator wrapped tightly in plastic or wet paper towels for longer shelf life. 

Kale 'Dwarf Siberian' or 'Red Russian':  These tasty fall greens are just starting to come in!  We're so excited to be eating kale again. This is the first picking we've had, and the leaves are pretty tender. Great cooked or raw in a salad. Add kale to the leek frittata above, or take a look at the easy and innovate uses of kale in 10 Delicious Ways to Eat More Kale. Seriously, these 10 suggestions are the easiest and most diverse I have ever found. Kale is best stored in your crisper drawer in a tight plastic wrap or bag. 

Collard Greens:  Another first picking of a tasty fall green. Talk about super foods! Collard greens beat almost everything else for removing bile acids, lowering cholesterol and preventing cancer. These will be on the menu for some time, as they are extremely cold tolerant (in fact, frosts make many leafy greens sweeter). Read more about the health benefits of collard greens, then just sauté them with onion and a touch of garlic (in 2 tablespoons of hot olive oil, sauté onion till tender and beginning to brown, then add 1 tsp minced garlic and stir till aromatic, then add kale and cook until tender. Dress with a pat of butter to add a rich flavor). Or, try Pasta with Collard Greens and add caned white beans for even more protein and fiber richness.

Watermelon 'Crimson Sweet' 'Ali Baba' or 'Blacktail Mountain': The last of our melons for the year for sure.  We hope you've been enjoying them. I will certainly have my last watermelon salad with lettuces, sweet peppers, watermelon, olives and feta cheese and a lemon vinaigrette. So very yummy!!

Eggplant 'Black Beauty' 'Rosa Bianca' ' Golden Surprise':  The same varieties we've seen all summer. Keep it simple by roasting in a 400 degree preheated the oven with a little olive oil, salt and pepper. For a delicious meal, try Eggplant Lasagna with Herbed Ricotta and Asiago

Sweet Pepper 'Super Shepherd,' 'Corona,' 'Bull Nose': Red and orange varieties with extremely sweet flavor. This is the week to freeze peppers and certainly to roast them to your heart's content. They are so delicious just halved and cooked, or stuffed with anything. For breakfast, lunch or dinner, try Baked Eggs in Stuffed Peppers. Beef Stir-fry with Peppers and Pea Shoots is a favorite of mine. Substitute kale or collards for the pea shoots for a very delicious and satisfying meal. Roasted Red Peppers are an easy favorite, then you can make Homemade Focaccia + Roasted Red Pepper Sandwich. You'll be begging for more peppers once you try this. If you don't have time to make focaccia bread, buy it at the grocery store or your favorite bakery. 

Hot Pepper 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  listed in order of heat from mild to hot.  'Anaheim' is a relatively large red chili pepper, 'Hungarian Wax' is a neon yellow banana pepper look-alike (but with more heat), 'Jalepeno' is small and green to red in color, and 'Carolina Cayenne' is a wrinkly red pepper.  Don't like hot peppers?  Spread some cheer and share them with someone who does! Combine with sweet peppers and get ready for the holidays with Homemade Harissa (spicy red pepper sauce). 

Snap Beans OR Okra:  'Provider' is the snap bean variety and is a very tender sweet green bean.  'Cowhorn,' 'Evertender,' and 'Burgundy' are the okra varieties.  These crops have slowed down a fair amount with some of the fall-like weather we've been having, so we don't have enough of each crop for every customer. These summer goodies are on the way out. Since I don't know who will have which one, I would recommend roasting either of them with your red peppers and squash. Simply clean, remove ends, stir them in olive oil, salt and pepper, and cook in a preheated 400 degree oven until tender, about 20 minutes. 

Summer Squash OR Tomatoes:  'Yellow Crookneck' and 'Benning's Green Tint' are the summer squash varieties.  'Marglobe' and 'Eva Purple Ball' are the tomato varieties. We have so many green tomatoes on the vines that it was sad to see cooler weather stop them in their tracks (once temperatures fall below 60 degrees at night, tomatoes shut down). Tomatoes are probably finished for this season as is summer squash. Savor the last taste until next summer. 
 
Protein Share members will enjoy hamburger, stew beef and soup bones this week as we move into cooler weather. Pork and lamb are in your future, so stay tuned! Soup bones are a cinch to prepare and add so much nutrition and flavor to soups. Add stew beef to your soup bones in Beef and Barley Soup. You can also add kale and collards near the end and that is the bomb! Hamburger loves Sweet Pepper in Asian Ground Beef, Pepper and Onion Sauté.
 
We are happy for our apprentice Amy Scanes-Wolfe who will take her gardening skills with her as she returns to the city next month. Amy has been such a blessing and is bound for success with her intelligent and tireless work ethic. You may see her in a new Whole Foods store soon! Amy will continue to work at the farm part-time and endeavors to build a business around helping others grow backyard gardens. She offered this nice note for you, the people she has grown for all year:
 
Exactly this day last year, I arrived at Waverly Farms. I was a bit shell-shocked, plunging from a crisp Massachusetts fall into a hot Virginia summer and immediately jumping into a weekend Richmond Farm Tour event at Waverly Farms. Now, one year later, I am sitting with a sprained ankle on the couch (a jogging accident) wondering how my computer calendar can possibly be right. But there it is. It has been a year, and I want to take a moment to reflect on my time at Waverly Farms.
 
It is not often in life that someone hands you the reigns and says, “Go ahead, just try it.” No strings attached; no risk. Some of the things we tried this year were ridiculous—trying to cover an entire field with one giant sheet of row cover; trying to engineer a device to roll up drip tape (affectionately dubbed the “wobble reel”). One late April morning, we set out to harvest and wash one hundred bags of lettuce mix, and had a sudden oh-no-what-have-we-gotten-ourselves-into moment. But in the end, we got to watch a lot of people enjoy a lot of really beautiful vegetables. And that alone was enough.
 
I want to thank Patti and Stuart for this opportunity. They have been so generous in letting us try our hand at farming, so supportive, and so willing to laugh and forgive the inevitable mistakes that happened along the way. I want to thank Richard, who is the backbone of the garden, and has taught me so much about gardening and life. I want to thank Marissa, who never fails to be upbeat and add a laugh to any situation. And to Michael, Jake, Junior, and all the others who have colored the past year with their own unique contributions.
 
This fall, I will be gradually drifting away from Waverly Farms and into Richmond, where I will be trying my hand at designing and maintaining edible backyard gardens. But I will never forget this chapter of my life, and I hope that you continue to enjoy the fruits (and vegetables) of Waverly Farms.
 
Cheers!
 
Amy
Amy (gardener at Waverly Farms)
 
Enjoy!

Stuart and Patti Rosenberg, owners
Richard Hendley, garden manager
Marissa Kubinyak, animal manager
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)
Mail to: Waverly Farms, LC 2345 Lewiston Plank Rd., Burkeville, VA 23922

Posted 9/10/2015 8:05am by Patti Rosenberg.

Waverly Farms, LC

Dear Farm Members,


The farm is bustling with activity as we prepare for several fall events. First up is the completion of our new farm house, which, like all construction projects, is behind schedule but must be finished next week so that we can host our daughter's farm wedding at the end of September. No pressure! The very next weekend, Waverly Farms, LC is featured on the Richmond Farm Tour. We'll have lawn games, hay rides, a market and tours of our gardens and animals. We hope you will join us either Saturday, October 3rd or Sunday, October 4th from 1:00PM -6:00PM either day.

Tomatoes are back! Hot weather inspired additional growth! This week's Community Supported Agriculture (CSA) share is definitely an end of summer harvest. We hope it brings you great memories of fun times you had this summer. Just for you this week we have:

Watermelon - 'Crimson Sweet' or ' Blacktail Mountain' or 'Ali Baba':  'Crimson Sweet is your standard-looking, dark green striped melon, 'Blacktail Mountain' is a solid dark green color, and 'Ali Baba' is oblong and lighter skinned.  All are delicious and this is probably our last week having them, so enjoy! Amazingly, watermelon is a very filling, healthy and low-calorie alternative to everything else for breakfast. And, for a filling and delicious salad, add watermelon, feta cheese, olives (optional) and avocado to arugula or other salad greens and toss with balsamic vinegar and olive oil, salt and pepper to taste. This will easily become a summer favorite! 

Cantaloupe - Also the last week for cantaloupe.  These fruits have been amazingly sweet for us this year, and we hope you've enjoyed them as much as we have. Here are 9 Easy Cantaloupe Smoothie recipes you might enjoy. 

Sweet Pepper - 'Corona' 'Super Shepherd' 'Bull Nose':  The plants sure are cranking out fruits this time of year!  'Corona' is the orange variety, 'Bull Nose' is the red bell pepper, and 'Super Shepherd' is the red, cone-shaped one. With football season in full swing, try these super easy Low Carb Cheesy Sweet Pepper Poppers from Sugarfreemom.com

Tomatoes -  'Marglobe' and 'Eva Purple Ball':  We thought these plants were done, but they've had a second awakening this past week with the hot weather we've been getting.  Some might be on the green side, so let them ripen on your counter top or fry them up green. Try an easy Tomato Pie. Be sure to strain the tomatoes and drink the juice separately to keep it from becoming to soggy. Here is a beautiful one using less mayonnaise and a variety of herbs and cheeses. Another Tomato Pie

Eggplant - 'Golden Surprise' 'Purple Beauty' and 'Rosa Bianca':  'Golden Surprise' is a strange variety that our seed company surprised us with this year.  The fruits are generally small and green to yellow in color.  'Purple Beauty' is a more typical-looking variety, and 'Rosa Bianca' is the white and purple striped one. My sister, Carol, is back in town and we've had eggplant two nights in a row because of her easy, but delicious recipe that tastes meaty and goes really well with salad, especially when watermelon and feta are added. First, slice the eggplant into thin rounds, about 1/4" thick. Place them in a single layer on a platter and salt them. Leave them for an hour and let the salt pull out some of the liquid that can make eggplant gooey. Whisk and egg or two in a small bowl, lay Panko bread crumbs on a plate, and heat a skillet on med-high with about 3 tablespoons of olive oil. Drag the eggplant rounds through the egg, then coat with Panko bread crumbs, and brown them in the heated olive oil. Remove and serve hot. Sprinkle a bit of feta cheese on top for a real treat. Again, the perfect "meat" for an all vegetable dinner. For sides, try the watermelon salad above, or roast okra + squash + peppers and slice a fresh tomato on the side. Sprinkle feta on the whole dish. Yummy!

Okra - 'Cowhorn' 'Evertender' and 'Burgundy':  We'll be enjoying this classic southern vegetable until a frost hits us. Try Curried Okra with Chickpeas and Tomato. or Spiced Okra Curry. Here is a video for Stuffed Okra Curry that uses a lot of flavorful spices, but is easy to make. 

Squash - 'Yellow Crookneck' and 'Benning's Green Tint':  Two varieties of summer squash from our final planting. Of course you could roast your squash with okra, peppers and eggplant by cutting everything into chunks (1"-2"), stirring in olive oil, salt and pepper to taste, then lay out in a single layer on a cookie sheet lined with parchment paper (for easy clean-up) and cook in a preheated oven at 400 degrees for about 20-30 minutes until tender. If you have potato or carrot, they're a great complement. Or, for a fancier dish, try Squash Pizza with both varieties of squash and tomatoes. 

Malabar Spinach - This heat-loving summer green has really produced well for us this year and has been a great alternative to our cool weather greens.  Eat it raw in salad or cooked down with some garlic and onion.  The texture is succulent and unique. We'll have more greens as soon as we find relief from 90+ degrees. In the meantime, clean and remove the skin from your Benning's Green Squash and cut it into 1/2" chunks. Heat a skillet with 2 tablespoons of olive oil, and brown the squash until tender. Add Malabar spinach and stir until warm. Add a touch of water if things start sticking to the bottom. Salt and pepper to taste. Cook until tender, about 5 minutes and serve hot. For a real treat, top with Carol's eggplant recipe above. Onion and garlic would be good in this sauté dish. Dice and sauté the onion before browning the squash. Add squash and minced garlic at the same time. 
 
Hot Peppers -  'Anaheim' or 'Hungarian Wax' or 'Jalepeno' or 'Carolina Cayenne':  Listed from mild to hot.  'Anaheim' is a large chili pepper and has a tangy flavor without too much heat. 'Hungarian Wax' is almost neon yellow to red and has a nice kick to it but isn't too overpowering. 'Jalepeno' is pretty darn hot and is smalll, shiny, and either dark green or red.  'Carolina Cayenne' is very hot and is wrinkly and red.  Not a hot pepper lover?  Give them to a friend or family member who is!  Anyone who enjoys spicy food will appreciate the gift of fresh peppers. 
 
Protein Shares this week include London Broil and Lamb Burger. First, I must explain that the Lamb Burger is not really a lamb. Lamb is technically a sheep that is less than 1 year old. So technically, this is Mutton Burger. But, in the USA, not in any other country, we can call mutton lamb. That's why you might see Lamb on restaurant menus, which would never happen in any other part of the world. Think Greek when cooking lamb. The only recipe for new lamb lovers, in my humble opinion, is Lamb Burgers with Feta Tzatziki Spread. I want this now. 
 
London Broil is a beautiful cut of beef that can be grilled, cooked in a slow cooker, or in the oven. Here are several recipes for you to choose from for London Broil
 
We'll have more beef and lamb in weeks to come. Chicken and pork are on the menu for this fall, too! 
Here's a picture from the farm just for you.
 
Enjoy! 
 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Marissa Kubinyak, animal manager
and so many good people at

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

Posted 8/27/2015 7:47am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

Here it is... Our last box of the Spring/Summer 2015 Season. Weekly CSA members will enjoy lots of sweet, aromatic melons. How about Coconut Melon Lassi?! A yummy and filling snack that is sure to brighten your day. You can't do this with just any old melon, only the sweetest, vine ripened melon. More melon recipes are offered below, including savory ones, sweet ones, and easy ones.  Enjoy!
 
Cooler weather has started to peek through and so we'll have more greens, soon. Another succession of tomatoes is starting to ripen, and those delicious melons will continue for a little while longer.  Kale, collards, cauliflower, cabbage, winter squash, sweet potatoes, salad greens, lettuce, radishes, turnips, rutabagas, beets, carrots, leeks, scallions, and more are in the ground.  Fall is really an exciting time of year harvest-wise and we hope you'll join us for the excitement this year! 
 
Continue with us into the Fall Season and enjoy fresh local food until mid December by reenrolling, if you have not already, at http://www.waverlyfarmsvirginia.com/members and be sure to click the Returning Members Click Here green bar at the top of the page.
 
CSA Shares this week are for Weekly members and Weekly and Monthly Protein shares and include:
 
Edamame -  Our last for the year!  Enjoy it steamed in the pod with a little salt.  Squeeze the beans into your mouth and toss the pod.  A great snack!

Watermelon 'Ali Baba' 'Crimson Sweet' 'Blacktail Mountain' -  Each of these varieties has wonderfully sweet flesh.  We've cut them into pieces because some of the fruits are so enormous! If you will take a minute to cut watermelon off the rind and into chunks in Pyrex or other airtight containers they will fit in your refrigerator better and disappear faster. The best way to cut a watermelon is to cut it into rings and then remove the rind. Southern Living offers 24 Inspiring Recipes for Melons. Here is an easy recipe for Watermelon Slices with Mint and Lime that will spoil you forever. 

Cantaloupe - These have been picked ripe from the vine and are as sweet as any melon can be! Finally, a cantaloupe with aroma! And, without a doubt, you will have great fun with these absolutely Amazing Cantaloupe and Honeydew Recipes from Huffington Post. They are truly special!

Snap Beans - 'Provider' and 'Dragon Tongue':  'Provider is the green variety, and 'Dragon Tongue' is the speckled one. Steamed, stir-fried or boiled beans with a sliced potato are my "go to" recipes. Try New Potatoes with Green Beans

Okra - 'Cowhorn' 'Burgundy' 'Evertender':  Great fried, sauteed, roasted, or stir fried. Splurge with Fried Okra. Or, if you need an easy recipe, just roast it with your squash and sweet peppers by cutting all into chunks, stirring them in a bowl with 2-3 tablespoons of olive oil to coat them, lay them in a single layer on a cookie sheet (put parchment paper under them for no stick and easy clean up) and cook in a preheated 400 degree oven until tender. If you have potatoes, carrots or other roots, they really enhance this dish!

Sweet Peppers - 'Super Shepherd' 'Corona' 'Purple Beauty' 'Bull Nose' ' Jupiter':  These are really starting to turn color and get sweet! You can't do better or easier than Sweet Peppers with Pasta

Hot Peppers - 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne': Listed in order of heat.  'Anaheim' is the larger green/red chili, 'Hungarian Wax' is the bright yellow one, 'Jalepeno' is the small green/red one, and 'Carolina Cayenne' is the shriveled red one. With sweet and hot peppers, it's time to make Hot Pepper Jelly. A great gift for the holidays! You can do it in 25 minutes! Add sweet peppers, too for a great blend of flavors. 

Squash - 'Benning's Green Tint' or 'Yellow Crookneck':  The third planting of summer squash is starting to come in!  These are the same varieties we've seen throughout the season. Roast these babies as in Roasted Squash with Parmesan.

Eggplant - 'Rosa Bianca' 'Purple Beauty' 'Golden Surprise'.  These are the same varieties we've seen all summer.  Enjoy roasted or put into a tasty curry! You can stir-fry them in olive oil for a great flavor. Salt and pepper to taste and add parmesan for even more flavor. Add them to your roasted vegetable medley (see Okra above), or try any of these 15 Easy Eggplant Recipes from Real Simple. 
 
Malabar Spinach -  The same succulent green we've had all summer. Add Malabar Spinach to your beans and potatoes (see Snap Beans above). Give the beans and potatoes a 5 minute head start, then add Malabar Spinach. Stir-fry with about 1/2cup water or broth for best results. Or, boil in 1 cup water. Salt and pepper to taste. 
 
Protein Shares - for weekly and monthly members will include Chuck Roast and T-Bone Steaks. A fabulous recipe for your chuck roast would be to marinade it, cut it into chunks and skewer it with bell pepper, egg plant, and summer squash. Once everything is on the skewer, brush olive oil over the entire skewer and grill until tender. Serve with a boiled medley of snap beans, potatoes and malabar spinach (see malabar spinach above) with another side of sliced watermelon with lime and mint (See watermelon above). Please remember to thaw these important cuts in your refrigerator for 5 days before cooking. THE BEST MARINADE is: pat your steaks dry and spread a thin layer of Balsamic vinegar on top. Using a fork, punch a few strategically placed holes to let the vinegar soak into the meat. Then rub both sides of the meat with a high quality dry rub such as Borsari salts and seasonings. Let sit for 30 minutes to 2 hours and grill. Good grief it's yummy and so tender! Please don't over cook your steaks. Remember that they continue to cook even after removed from the grill. To bring out the moisture, tent your steak immediately after removing it from the grill and let it sit five minutes. The juices will flow! Chuck Roast is a a slightly tougher cut than T-bone so marinate that one longer, or cook it in a slow cooker as Barbecue or Stew. 
 
Thank you, again for your support of locally-grown, healthy food!
 
Enjoy!
 
Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Marissa Kubinyak, animal manage and all of your friends at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323
 


Posted 8/20/2015 9:20am by Patti Rosenberg.

Waverly Farms, LC

Dear Farm CSA Members,

This lovely box is for weekly and bi-weekly members.

Richard is excited about the Fall/Winter 2015 CSA Garden. He and others have been planting like crazy and the garden has never looked better. In his words...

"The spring and summer CSA season is coming to a close, but we have so much more to offer as the year goes on!  The first month or so of the fall and winter season will look similar to the summer with lots of tomatoes, squash, watermelon, cantaloupe, okra, eggplant, peppers, and beans.  As the season progresses you can expect to see:  kale, collards, cauliflower, cabbage, winter squash, sweet potatoes, healthy greens, lettuce, radishes, turnips, rutabagas, beets, carrots, leeks, scallions, and more! 
 
Fall is really an exciting time of year harvest-wise and we hope you'll join us for the excitement this year!  It's been great sharing all of this produce with you--thank you so much for partnering with us!"
 
To renew your membership today, go to http://www.waverlyfarmsvirginia.com/members and be sure to click on the returning member green bar at the top of the page. You may pay any amount or no amount now. If you want to pay later, just use the Invoice rather than PayPal selection at check-out. If you want to pay an initial amount by credit card, use the PayPal selection and then credit card. 

Your CSA Box This Week - Weekly and Bi-weekly Members
 
Watermelon 'Ali Baba' or 'Crimson Sweet' or 'Blacktail Mountain':  These are just coming in and are extremely sweet.  'Ali Baba' is oblong and light skinned, 'Crimson Sweet' is your typical-looking striped melon, and 'Blacktail Mountain' has dark green skin.  The fruits are huge!  We've cut them into pieces so that they'll fit into the CSA bags.  Nothing better than a fresh piece of watermelon on a hot late summer day. Also try it for breakfast or anytime you need to rehydrate.
Southern Living has compiled a list of 24 Best Watermelon Recipes including drinks, salsas, sorbets, salads and more. With these recipes you'll wish you had watermelon year round! Try Shrimp Salad over Zesty Watermelon

Tomato 'Eva Purple Ball' and 'Marglobe':  Pink and red varieties, respectively.  Both are great sliced raw with a little salt and pepper!  If the fruits are little on the green side, let them sit on the counter for a few days to ripen.  We can't put the super-ripe fruits in the CSA for fear of bruising them. Combine tomato and watermelon into this fabulous Tomato and Watermelon Salad

Eggplant 'Rosa Bianca' 'Purple Beauty' and 'Golden Surprise':  same varieties we've been harvesting all summer. Pick up some fresh basil leaves, mozzarella and parmesan cheeses, and bread crumbs, chop up some tomatoes, and dive into to euphoria with this Eggplant Parmesan recipe from Epicurious.

Snap Beans 'Provider' and 'Dragon Tongue':  'Provider' is your typical green bean, and 'Dragon Tongue' is a speckled bean.  Both are very good--I've been munching on them raw in the field as we pick 'em! Cook these delicacies with potatoes that you've been saving for a super treat. Try a version of this Smothered Green Beans and Potatoes recipe. But our green beans and potatoes are so fresh that you won't need to cook them but about 15-20 minutes in a regular covered skillet (Dutch oven not needed).

Okra 'Cowhorn' 'Burgundy' and 'Evertender':  same varieties as the last few weeks.  Great fried, sauteed, or put into your favorite stew. My new favorite is Roasted Okra - it's simple, quick and solves the gooey problem. You can also skewer them with tomatoes and onion on the grill in Grilled Okra and Tomato Skewers. No need for cherry tomatoes, you can quarter your Waverly Farms tomatoes, especially while they are firm. Finally, here is a Oven Fried Okra recipe that is really easy and doesn't make a mess. 

Sweet Peppers 'Corona' 'Purple Beauty' 'Bull Nose' 'Super Shepherd':  Some of these are beginning to turn red or orange and are very sweet.  We're still harvesting green ones as well. Here are tips for Freezing and Canning Sweet Bell Peppers. 16 recipes are included in that article. To impress anyone and combine your beans and bell peppers into an easy and delicious side dish, try Packet-Roasted Balsamic Green Beans and Peppers. Also try this Red Pepper and Goat Cheese Frittata for a complete meal. 

Hot Peppers 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  listed in order of heat. Temper the heat with a sweet brine and your hot peppers into a treat with this easy recipe for Sweet Pickled Peppers. Or, make your own Hot Pepper Sauce - it's easy and tastes 10 times better than store-bought brands. 

Squash 'Benning's Green Tint' or 'Yellow Crookneck':  'Benning's Green Tint' is the patty pan style squash we've seen the last few weeks.  It's on its way out, but the newest planting of 'Yellow Crookneck' is just coming in, so we'll be hopefully be having it the next few weeks. Try this Low Carb Yellow Squash Casserole and get creative by adding shredded sweet bell peppers to it. 

Malabar Spinach:  I hope y'all are enjoying this as much as we are!  Try it sauteed with some garlic and salt and pepper. Add onions and mushrooms for a rich earthy flavor. In 2 tablespoons of olive oil, sauté onions until tender. Add mushrooms and cook until tender. When onions and mushrooms are cooked well, stir in minced garlic until you can smell the garlic aroma. If things get sticky, add 1/4 cup water, salt and pepper. Then add malabar spinach and cook until tender. 
 
Protein Shares - Cube Steak, Hamburger and one other very nice beef cut is in your share this week. I'll send a recipe as soon as I find out what the other cut is. Cube steak can be tough, so cook it slowly. The classic Cube Steak with Onion Gravy will be beautifully with your snap beans and potatoes and also with malabar spinach stir-fry. 
 
We hope you enjoy this summer goodness fresh from our farm!

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
And, all of the fantastic and hardworking people at 
Waverly Farms, LC

www.waverlyfarmsvirginia.com
214-914-0323

Posted 8/13/2015 9:09am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

A tragic accident took a lovely life this week and so we dedicate this newsletter to the memory of our dear friend, neighbor, and community mother, Mrs. Betty Jo Hamilton. Mrs. Hamilton was in vibrant, perfect health and on her way to buy a new car when a distracted driver swerved across the center lane of a narrow country highway.

We cannot imagine the pain her dear family suffers. Her daughter, Judy, volunteers in our packing shed each week and inspires us with the health benefits of green smoothies. Her granddaughter, Haley, returned to Nottoway County after graduate school to be our Agricultural Extension Agent and advises us on important farm matters. Her dear husband of 62 years, Johnny, watches our garden from his living room window located across the street from our farm. Mrs. Hamilton told me that she removed the sheers from the large picture window that overlooks our garden so he could see better. Betty Jo was our Aunt Dorothy's best friend - two city girls who married country boys contributed to their rural community, they enjoyed a good adventure.

A long-time gardener who generously decided that supporting ours was better than growing her own, Mrs. Hamilton advised us on numerous occasions about the proper way to harvest. In her most elegant way, she scolded us when squash and cucumbers were harvested too late. I can hear her words, "You may need to harvest them large for economic reasons, Patti, but flavor and tenderness are best when they are small." And, to emphasize that size matters, "They are just not edible when they are too large", she said with her head high, a big smile and love flowing from every cell of her elegant body. She reminded me of Princess Grace with Katherine Hepburn's spunk. Mrs. Hamilton was classic beauty with an independent spirit. She printed and saved every newsletter we'd ever written since the inception of our CSA 5 years ago. 

Our hearts are broken and we all mourn her loss. All we can do is be here for her family, and remind everyone of the importance of driving like life matters with both hands on the wheel in the 10:00 and 2:00 positions, and eyes on the road at all times. Stuart recently took the 55 and Alive Online Driver's Course (8 hours!) and recommends it for everyone. You get credits on your driving record and better insurance rates. But, mostly, it reminded him that it's been a long time since we took the driver's exam and things have changed. As children, my father made us take the Safe Boating Course every winter in order to receive the keys to the boat the following summer. As a result, boating safety occupied a large area in our young brains. What if parents and their teens took online safe driving courses every year. Would that save precious lives?

Mrs. Betty Jo Hamilton was the most graceful and kind person in our rural community, well-known by everyone. She dedicated her life to her church, community, family and many friends and was thrilled to see us bring good young people and a thriving farm to Burkeville. We will miss her forever and send our deepest sympathies to her close and loving family.


 A Quiche Recipe from Liz Grinsell 
(Liz, your timing could not have been better. We've been trying to think of something wonderful to take to the Hamilton family, and this is it. And, your perky words lifted our spirits. Thank you!)

Hello!  It’s Liz Grinsell again, back (finally!) to share a recipe I have enjoyed making over the years that was given to me by my dear friend Kim.  We have been friends for almost 20 years and we are so close my kids call her “Aunt Kim” although she is technically no relation.  I have found this recipe to be VERY handy while doing a CSA. You see, here’s the thing. You CANNOT mess this up.  If you stick to the formula, as far as how much milk/cheese/filling ratio, it always comes out delicious!  So it’s a great way to use up a bunch of veggies in one tasty dish.  

On this particular rainy Tuesday, I made a spinach/mushroom/mozzarella version for a sweet friend who just had a baby.  I make quiche a LOT for people when they’ve just had a baby or are otherwise in need of food. Here’s why:  you can eat it for breakfast, lunch or dinner.  So if the family is particularly overrun with baked ziti or chicken casserole, they can find some relief in this yummy, comforting dish that can be eaten any time of day. Chop up some fruit for a side dish and voila!   

AUNT KIM’S QUICHE

  • 1 pie crust*
  • 4-6 eggs (depending on how big they are and if you use a deep pan or not)  
  • 1 cup half-and-half (have also used whole milk, 2% milk, even heavy cream before and it turned out fine)  
  • 1 cup shredded cheese (I have often varied this, using cheddar, mozzarella, even diced fresh mozzarella, feta and one more than one desperate occasion I have chopped up a slice of sandwich cheese)  
  • 1 ¼- 1 ½ filling – this can be any combination you like. I have made the following with good success:  tomato/spinach/mozzarella/feta, bacon/potato/onion/cheddar**, breakfast sausage/potato/jalapeno/cheddar, spinach/mushroom/mozzarella…the options are endless   salt and pepper to taste, and herbs if you want such as basil, which is very nice with the tomato/spinach version.  

Turn your oven to 350 degrees. Unroll the pie crust* into your pie pan and poke the bottom with a fork, then place in the oven for about 5 minutes.  This will prevent the bottom from being gummy after it is all cooked.

Prepare veggies (and meat) if needed. For example, the one I made today had mushrooms and spinach, which both need to be sautéed to get some of the water out before adding it.  I browned the mushrooms in butter (because YUM) and then sautéed the spinach in a little olive oil. Allow the veggies to cool while you prepare the rest of it. 

Whisk together eggs and half-and-half, then add salt/pepper, then add cheese. Dump in the other fillings, pour into pie crust and bake 350 for 30-40 minutes, until the middle is set.  

 

*I will confess that I am still using the Pillsbury ready-made pie crust that comes in a box.  I simply unroll it and fill the pie pan.  It’s one of my culinary goals to learn how to make pie crust, but I haven’t attempted it yet.  If you are interested in trying, here’s a butter-licious Paula Deen option  http://www.pauladeenmagazine.com/pie-crust-scratch/ or a healthier whole foods version by 100 days of real food http://www.100daysofrealfood.com/2010/04/26/quiche-with-a-super-easy-whole-wheat-crust/.

**Pretty much any kind of potato shredded on your box cheese grater works well, just be sure to squeeze out excess liquid so your quiche isn’t runny.


Your CSA Box - Weekly Members Only
The perfect ingredients for Aunt Kim's Quiche, you can cook ANY of these down as filling and add your favorite cheese, mushroom or other compliments. 

Eggplant - 'Purple Beauty' 'Rosa Bianca' 'Golden Surprise':  Same eggplant we've seen the last few weeks.  Baba ganoush is a delicious Mediterranean dish similar to humus but with roasted eggplant instead of chickpeas.  Great with pita bread!  This recipe says to remove the skins, but I leave them on:  http://minimalistbaker.com/simple-baba-ganoush/. To avoid a mushy eggplant, pan roast it with a bit of olive oil or butter. Cut into slices or quarter slices and let them brown in the pan. Salt and pepper to taste. Also, here is a Noodle-free Eggplant Lasagna for you to try. 
 
Sweet Peppers -  A mixture of varieties, including red, orange, purple, and green colors. These are terrific in quiche, with greens in stir-fry (cook down onions and peppers until tender then add greens. Season with salt and pepper, or soy sauce and balsamic vinegar. Or add white vinegar at the table. 

Hot Peppers - (in order of heat) 'Anaheim' 'Hungarian Wax' 'Jalepeno' 'Carolina Cayenne':  The cayenne peppers are pretty hot, so be careful! See last week's email for pickled and jellied peppers. 

Tomatoes - 'Eva Purple Ball' 'Marglobe' 'Cherokee Purple':  Same tomatoes we've been eating all summer.  Delicious as ever and great in quiche. 

Patty Pan Squash - 'Benning's Green Tint':  Great roasted or put into a stir fry or curry dish. This squash is amazingly tender when roasted. Last night we combined the following into a roasted veggie medley (Clean and leave skin on all of the veggies. Cut all into chunks then coat with olive oil, salt and pepper by stirring all in a large bowl. Spread in a single layer on a cookie sheet covered with parchment and cook in an oven preheated to 400 degrees until tender, about 30 minutes): Okra, Patty Pan Squash, Potatoes, Sweet Peppers, Carrots. Delicious!

Malabar Spinach -  This year's summer green. Great in a stir-fry with mushrooms! Simply cook mushrooms in butter and olive oil until tender, add spinach and cook until tender. I add 1/4 - 1/2 cup of water to make a flavorful broth. 

Okra - 'Cowhorn' 'Burgundy' ' Evertender':  Enjoy sauteed, roasted, or cooked into a stew. Roasting okra completely removes the slime. Try it in the medley above, with Patty Pan Squash and other veggies. 

Snap Beans - 'Dragon Tongue' and 'Provider':  This is our second planting of beans for the year. 'Dragon Tongue' is a speckled flat bean and 'Provider' is the same we saw earlier this summer. Here are 31 Green Bean Recipes from Southern Living. But there is only one Best Green Beans Ever recipe. 

Potatoes - 'Kennebec' 'Purple Sun' 'Purple Viking':  'Kennebec' is white, 'Purple Sun' is purple-skinned with golden flesh, and 'Purple Viking' is a mottled pink and purple color. Potatoes add an earthy, rich flavor to any roasted veggie medley, stir-fry, or meat recipe. To save them for winter, put them in a cool dark place where mice cannot get them (a pantry cabinet usually works) in a paper bag. Look through them every few weeks to remove any that might be spoiling and remove the spoiled potato so others will stay fresh.

Protein Shares - Sirloin Tip Roast. Be sure to thaw important cuts such as this one for 5 days in your refrigerator before marinating and cooking. Here is the classic recipe for an elegant Sirloin Tip Roast. Please remember that our beef cooks faster than store-bought beef so allow for that. Also, it continues to cook while it rests, tented with foil, so take the roast out earlier than you think for best results (see recipe guidelines). 
 
Enjoy! 

 

Stuart and Patti Rosenberg, owners
Richard Hendley, gardener
Marissa Kubinyak, animal manager
and everyone who contributes to the success of this local farm

Waverly Farms, LC
www.waverlyfarmsvirginia.com
2
345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)

Posted 8/6/2015 10:11am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Member, 

This week's box is for Weekly and Bi-Weekly Members.

As this Spring/Summer season comes to an end, we love to lavish our farmers with praise for the good work they did to bring us all fresh, local, sustainably-grown, chemical-free food. Richard, Amy, Marissa, Michael, Jake and a host of volunteers, WWOOFers, interns and apprentices all participated to produce a successful season of very healthy and delicious vegetables, meat and eggs.

Let's keep this party and these farmers going by renewing now Fall/Winter 2015. Here is a preview of our Fall/Winter garden:

  • Winter squashes such as butternut and spaghetti
  • Root vegetables like sweet potatoes, turnips, carrots, beets 
  • Brassicas, such as kohl rabi, broccoli, sweet cabbage, kale and more
  • Greens, again, to pump chlorophyl and loads of vitamins C, A, K into your bodies
  • And, most of the summer vegetables you are enjoying now like tomatoes and okra

Fall truly is "the harvest" and it's easy to understand why our ancestors chose it for the Thanksgiving feast.

The Fall/Winter 2015 season begins September 3rd and runs through December 17th. To enroll, go to CSA Member Sign-up and be sure to click on the Returning Members button in the green bar at the top of the page to avoid difficulties and make re-enrollment a breeze. 

At the end of the re-enrollment process, you may pay an initial deposit or the entire amount or select Pay by Invoice to send us a check or pay later. During the season you can send any amount at anytime as long as the balance is paid in full before December 1st. To pay by credit card, select one of the PayPal options, do not Log In, but rather select the Debit/Credit option below the Log In bar and enter your credit card information.

If you have an outstanding balance from the Spring/Summer 2015 season, now is a good time to pay it off. If you would like to pay using your debit or credit card, click here: http://www.waverlyfarmsvirginia.com/members/pay Since we process credit cards through PayPal, this can be confusing. To pay by debit/credit card you will click one of the PayPal buttons (to either pay balance in full or a smaller amount). If you do not want to use your PayPal account (or if you don't have one), do not Log In. Rather, click on the lower bar that says Pay with Debit or Credit Card. This will take you to the page where you can enter your debit/credit card information. 

You may also send a paper or electronic check to us at Waverly Farms, LC 2345 Lewiston Plank Rd., Burkeville, VA 23922. 

Many thanks to you all for supporting your farm and farmers who have done a magnificent job of growing, packing, delivering and caring for our health and the health of our animals and soil. 

This Week's CSA Box - Weekly and Bi-Weekly Members

Okra - 'Evertender' 'Cowhorn' 'Burgundy':  Mixture of red and green varieties. Okra provides over 40% of your vitamin K requirement, which is important for vascular health. Martha gets it right sometimes, as with this recipe for Sautéed Okra with Heirloom Tomatoes and Bacon. This is also a great time of year to make a seafood gumbo. The proper way to make seafood gumbo is to fry the okra and make a dark roux. THIS is the correct recipe for Louisiana Seafood Gumbo, although Emeril Lagasse uses better spices in his Seafood Okra Gumbo, but he doesn't make a roux. Gumbo must have a roux. Use any seafood or substitute chicken and sausage. 
 
Potatoes - 'Kennebec' 'Purple Sun' 'Purple Viking'. Last night, we roasted a medley of potatoes, carrots and bell pepper, seasoned with salt and pepper.  Potatoes go well with everything and are terrific whether roasted or added to your greens for a rich, earthy flavor. To roast, wash and cut them into 2" chunks, then stir them in a bowl with a bit of olive oil, salt and pepper till coated. Lay them in a single layer on a cookie sheet either coated with olive oil or parchment paper. Cook in a preheated oven at 400 degrees until tender (about 20 minutes), then salt again to taste. Potatoes are hugely nutritious, with one large potato supplying over half of your potassium needs and more than 1/4 of your copper and manganese. Potatoes provide 63% of your vitamin C requirement and over 20% of Niacin, Folate and Vitamin B6. But the can pack the weight on with their high carbohydrate content. Here is an easy recipe for Skillet Red Potatoes that is quick, easy and delicious!
 
Eggplant - 'Rosa Bianca' 'Purple Beauty' 'Golden Surprise':  The small yellow ones are the 'Golden Surprise', the white and purple ones are 'Rosa Bianca' and the straight purple ones are 'Purple Beauty'. A simple way to cook eggplant is to quarter and slice it, put it in cold water, drain the water, stir the eggplant in a bit of flour and cook in 2-3 tablespoons of olive oil until browned and crispy. This also works without the flour. Eggplant also combines well with Malabar Spinach in a stir fry. Real Simple offers 15 Easy Recipes for Eggplant and reminds us that it is a satisfying substitute for meat. 
 
Tomatoes - 'Marglobe' and 'Eva Purple Ball' are plentiful. You might consider freezing some for later in the year, if you can't enjoy them all fresh. To freeze tomatoes, you must first blanch them, cool them for a minute or two so you can remove the skins and them put them in an airtight ziplock bag and freeze. You can also sauté onion and bell pepper to add to your tomatoes before freezing. You will so appreciate having these for stews, chili and other hot dishes in winter. Here it is: How to Freeze Tomatoes.
 
Patty Pan or Scallop Squash 'Benning's Green Tint':  Delicious summer squash.  Good for roasting, sautéing or putting in a squash casserole recipe. Buy a can of chick peas and make Patty Pan or Scallop Squash into a meal with Roasted Patty Pan Squash and Herbed Chick Peas
 
Sweet Peppers: mixture of green, red, orange, and purple varieties. Good golly, these are not to be wasted and, again, are easily frozen. Here are instructions for Freezing Peppers. You can also make and freeze stuffed peppers easily using this recipe for Stuffed Bell Peppers. You must try these delicious Spanish Quinoa Stuffed Peppers
 
Hot Peppers - 'Hungarian Wax' or 'Anaheim': Same hot peppers as the last several weeks.  'Anaheim' are larger, greener, and milder.  'Hungarian Wax' resemble yellowish banana peppers and are a little hotter. Tired of hot peppers? Me too! So, I researched and found two perfect solutions for gifting them to others. I've had them both (my sister Carol made them when she was at the farm) and I must say they are delicious. The easy button is Hot Tabasco Pepper Vinegar. This allows us to use hot sauce gently over the course of time and makes a great gift for others, especially men who seem to love hot things. And sweet of all sweets: Hot Pepper Jelly. This will use your sweet and hot peppers and is always appreciated because it is 100 times better made at home than purchased in the store. 
 
Malabar Spinach: These tasty tropical greens are not very pretty, but are amazingly nutritious, supplying 267% of the Recommended Daily Allowance (RDA) of Vitamin A, which is safer from natural sources than from vitamin pills. Vitamin A makes healthy mucus membranes, skin and eyesight. Malabar Spinach also offers 100% RDA of Vitamin C, which is not stored in your body, is essential for a strong immune system and should be eaten every day. Try Teresa's Salmon and Malabar Spinach. This is a memorable YouTube that will make you feel like you were in the kitchen, too.
 
Protein Shares include hamburger and London broil this week. Hamburger would be terrific in stuffed peppers, such as this recipe for Mr. John's Meat-stuffed Peppers. London broil needs to thaw in your refrigerator for 5 days before cooking, then try Marinated London Broil. Or Grilled Marinated London Broil. Over cooking this meat will render it tough no matter how long you marinate it, so remember that fresh beef cooks about 25% faster and continues to cook as it "rests" which means you bring it in from the grill early, tent it with foil for 5-10 minutes and check it. If it needs more cooking, tis easy to throw it back on the grill for a minute or two.  
 
Recipe of the Week
from Richard Hendley, your gardener
 
Here is a simple curry dish for those looking to get rid of a lot of these vegetables in a timely manner:  chop up an onion and mince a couple cloves of garlic.  Saute in some olive or canola oil in a pan until onions are translucent. Add your favorite blend of curry spices and turn heat down.  Simmer for five minutes and add oil if mix seems a little dry.  While spices are simmering, cut up okra, eggplant, peppers, tomatoes, squash, and Malabar spinach to desired size and add to pot.  Mix and simmer until all ingredients are tender. Serve over rice or roasted potatoes!
 
Thank you. We hope you enjoy this harvest blessing!
 

Stuart and Patti Rosenberg, owners
Marissa Kubinyak, Richard Hendley, Amy Scanes-Wolfe, farmers
and everyone who helps us grow great food at
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)