News and Blog

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

Posted 6/23/2016 4:41pm by Patti Rosenberg.

Waverly Farms, LC

Dear Members, 

This week's CSA share is for all members - weekly, bi-weekly and monthly (protein shares) - and it's full of color and variety. Certified Health Coach Christine Ryan's Health Tip (below) is a good reminder of how easy it is to eat well and lose weight. Also Liz and Lucie will be at the farm Sunday for a Mindful Cooking Class. Hope you will join us! 

CSA Shares - Weekly, Bi-Weekly and Monthly Members

Basil - we have just enough for you to season a pizza, sauce or salad this week. Use basil within 2-3 days because it decomposes fast. Try adding basil to any Amy's Organic Pizza (available in the frozen section of most grocery stores, now) for a quick lunch or dinner. Cook the pizza according to package directions, adding basil just as it comes out of the oven so that the basil wilts but doesn't lose its flavor. Drizzle the pizza with olive oil and balsamic vinegar and enjoy an amazing meal! We often add other vegetables before cooking it, or salad after cooking it. You can also add basil to tomato sauces, or a fresh garlic hummus (see garlic below). 

Fresh Garlic - fresh garlic is ready! These new bulbs are not yet cured, so you'll want to keep them in the refrigerator and use them within the next 2-3 weeks. Other bulbs are curing for longer-term storage. Use them in or on hamburgers, dice them into eggs or veggies, Make a Garlic White Bean Basil Hummus. It's so easy! Use a food processor to combine everything into a creamy delight. You could also Braise Garlic in butter. Yummmm.

Carrots - larger and sweeter than previous weeks. I will be eating these carrots raw as a snack or shredded into coleslaw (see cabbage below). Cutting them into bite-sized pieces and roasting them with onions, potatoes and beets would be just divine, too! Find rosemary, use your garlic, and try Roasted Beets, Carrots and Potatoes. Note: When roasting root vegetables, spread them out to make them crisp, or bunch them up to keep them soft. 

Purple New Potatoes - these Bora Valley gems are awesome roasted, sautéed in butter or mashed. And, they would make the coolest Homemade Purple Potato Chips. This week's potatoes  were harvested after a rain and may not be fully dried, so please spread out on your counter to dry. They should be covered with a paper or cloth hand towel to keep light off of them while they dry. If you store them in a cool dry place without light. 

Beets - Chiogga are the striped ones and Red Ace the very red ones. These are simply amazing when coated with olive oil and roasted in a 400 degree oven. There are two ways: wrapping them in foil or not. See Basic Roasted Beets Recipe for the wrapped version. You can either eat these as is or stir in a bit of maple syrup or orange juice to sweeten them even more. Another great way to enjoy them is with feta cheese, as in Roasted Beets with Feta. Roasting beets with other vegetables makes a colorful medley (see carrots above). When roasting beets with other root vegetables such as carrots, potatoes, and onions, stir all of the other roots in a bowl to coat with olive oil, salt and pepper. Please those on a parchment paper lined baking sheet, then stir the beets in the bowl to coat them last and put them in a separate place on the baking sheet. Keeping beets in their place prevents them from turning all of the other veggies purple. 

Onions - Large spring onions are beginning to behave more like the onions used in cooking. Greens will not be as tender at this point, so we've cut them off for you. These onions would be perfect sautéed as a topping for burgers. See Hamburger Steak with Onion Gravy

Cabbage - great cooked in a tiny bit of water with salt and pepper. Or, make Cabbage and Carrot Slaw for a summer lunch or dinner. Some add dried cranberries and pine nuts. Or, for the beach, Tri-Color Slaw with Lime Dressing. Yours will be bi-colored, of course, unless you grate raw beets into it to give it the third color and a good bit of sweetness. I'd be tempted to add a tablespoon of orange juice, too. 

Radishes - these are spicy and we recommend braising them as in this collection of recipes: Yes, You Can Cook Radishes!

Protein Share Members 

We have a very special share for you this week. Our neighbors at Tomten Farms grow a great Roasting Chicken, so we've purchased one for you. They are not organically fed, but are non-GMO and taste like real chicken! The absolutely easiest and quickest way to roast chicken is to cut out the backbone, sear and roast it. See Flat Roast Chicken Recipe and Video. Ina Garten offers an elegant Perfect Roast Chicken. It's so easy you'll use it a lot. And, since July 4th is just around the corner, you might want to know how to make Barbecued Chicken on the Grill

You'll also receive Ground Beef and I am so excited to tell you about the recipe a my sis-in-law cooked while visiting the farm. She cut up our spring onion into chunks and added salt pepper and a few tablespoons or Nature's Place Organic Salsa (available in most grocery stores, now). Then she shaped the patties and cooked them on the grill. Wow! The tomato and spices in the salsa brought out the beef flavor and was a perfect compliment to the onion. This was as good as any steak I have ever eaten. Make plenty and freeze them cooked because they make a super quick dinner and get better with age. 

We've also included fresh, cured Bacon from our heritage breed American Guinea Hogs. This is bacon like our grandparents cooked. It is a rare find and delicious! None of that rank institutionally raised, poorly fed pork that you buy at the grocery. This is the real thing - free ranged, soy-free, organically-fed, happy to be grown slowly. It takes 16-24 months to grow a heritage breed pig vs. 6-9 months for an institutional pig. Yes, we're crazy to do it, but if we do not create a market or these heritage breeds they will go extinct and our genetic diversity will be severely impaired. Of course you can pan fry it for breakfast. You can use in in salads or to season beans or greens, or top you hamburger with it. Trust me, you'd better hide it if you want to keep it because it goes fast! Be sure to pour hot grease into a tin can (finally, a use for Christmas tins) to use for seasoning. Wipe out your pan with a paper towel that you can throw away to remove as much grease as possible before washing the pan. You do not want this grease in your plumbing! 

A Tip from Certified Health Coach Christine Ryan

"I am so proud to be a part of this Waverly Farms CSA Family! We are seriously getting the very best veggies, eggs and meats that money can buy- at a very fair price.

We are each different and there is no right “diet” for everyone. We all know highly processed foods are just not really good for any of us. Great news! There is no reason to ever feel deprived. You CAN have your “cake” and eat it too. Just eat your Waverly Farm food first. The nutrients will leave you more satisfied with reduced cravings for processed food. You’ll find you eat less of the less healthy food if you fill your tummy with fresh, delicious and nutrient-rich foods first. And that’s it! Small sustainable changes to be the best, happiest, healthiest version of yourself!"

HEALTH COACHING TIP: Crowd out the “bad”. When you want to go for the options you know are not in alignment with your goals eat something that IS first and then decide if you still want the other. You will probably find that you eat a smaller portion of the “bad”.

"I decided to become a health coach in a moment of empowered whimsy after I lost 40 lbs. I knew I had to do what I could to help others feel that kind of freedom, satisfaction and confidence. Get in touch with me to determine if I can help you accomplish your health goals –or tune in here weekly for a little tip!" - Christine Ryan Certified Health Coach 804-991-8788. loveyourhealthcoach@gmail.com

Enjoy!  

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

Posted 6/16/2016 6:35am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week's CSA share is for Weekly subscribers only. Next week, (June 23rd) everyone will receive a share that includes potatoes! This week looks great, too and includes a few flowers. We grow flowers that attract beneficial insects and wanted to share these as our thank-you to weekly members. We hope you enjoy them. Let us know what you think about having flower shares as an option to your CSA membership. If enough people say "yes" we may grown them next year.

Our staff is also experimenting with new ways to identify your vegetables. Does the picture below work for you, or do you prefer labels on the bags and bundles? Please reply to this email with your feedback.

CSA Shares - Weekly Members

Basil - This is a perfect week to make basil pesto because we are sending you a big bunch of basil. Pesto is easy to freeze and great on deviled eggs, mixed with hot pasta, on crackers with cheese, with tomatoes when they arrive, in spaghetti and other sauces, or as a topping on fish. Here is the Classic Pesto recipe.  If you freeze your pesto, we suggest adding the cheese after you thaw it, since cheese does not freeze well. You can also use basil as a fresh leaf on sandwiches, stirred in spaghetti or pasta sauce, on pizza. If you have a sweet tooth, try Basil Cornmeal Sandwich Cookies with Apricot Filling

Beets - While we have these deliciously healthy root vegetables, I still recommend that you clean and trim them, cut them in half if they are large or keep them whole if small, leaving skin on coat them with olive oil, wrap them in foil and put them into a preheated 350 degree oven for 20-30 minutes until they are soft when you squeeze them through the foil. Let them cool a few minutes then slip the skin off and slice them. Add salt, pepper, balsamic vinegar, feta cheese and basil and you will be in heaven. Or, try this similar recipe for Roasted Beets with Basil

Cabbage - Roasting cabbage is easy and brings out its toasty, sweet taste. Clean and cut cabbage into the number of 4" wedges that you desire. Coat it with olive oil, salt and pepper and put it on a cookie sheet lined with parchment paper (or coated in olive oil). Cook in a preheated oven at 400 degrees until tender and crisp. Martha shows you how in this video for Roasted Cabbage Wedges. Here are 8 Ways You Should be Cooking with Napa Cabbage - from Kimchee to Cabbage Roles and Cabbage Soup. One of my favorites is to combine Cabbage with Collards and even Kale in a stir-fry, which is delicious!

Collards - See cabbage above. And try any of these fresh Collard Greens Recipes from Martha Stewart, including spaghetti with collard greens and lemon, minestrone with collard greens and white beans, collard greens with bacon, stuffed collard greens and more. If you are a protein share member, pan-fry your hog jowl (as you would bacon) and use this in collards. Best to put the hog jowl to the side to crisp up while you cook collards, then add it as a topping. Many people cook bacon in collard greens, as in the recipe provided above.

Carrots - Yes! These are a great combination with beets. Try Roasted Beets and Carrots with Rosemary Garlic Butter

Kale - You know me... kale chips are the best! Roasting kale is easy and really turns an otherwise tough leaf into a tender, sweet delight. Here it is: Kale Chips - the simple version. Add parmesan cheese at the end for a real treat. 

Radish - Great in salads or roasted as you would any other root vegetable. A favorite is Quinoa with Walnuts, Radish and Spring Onion. Add your roasted or stewed chicken if you are a protein share member. 

Spring Onion - Also great as Roasted Spring Onion, or chopped into any dish that calls for onions. The white part of the onion is for chopping and cooking. The green tips are great as a topping when sliced very thin. Turn spring onion into a bread with the award-winning recipe for Spring Onion and Lemon Focaccia. And while we are on breads, Cheese Biscuits are terrific when made with lots of cheese and spring onion. Chop basil in, too, for an even fresher flavor. 

Lettuce Mix - This may be the last week for salad. As heat sets in and produces tomatoes and potatoes (yes! potatoes are coming next week!!), the more tender greens have a difficult time. Enjoy a great salad with anything in it. I love it topped with roasted beets and carrots. Try Carrot and Beet Salad with Feta. Or skip the beets and carrots and add your favorite fruits and nuts - apple, orange, blueberry, strawberry, mixed nuts, dried cranberries. Just don't forget the feta. An avocado is a great addition, too!  We've been savoring just the salad greens without any distraction and with a simple dressing of apple cider vinegar, olive oil, salt and pepper. 

Protein Share members will get a stewing rooster, hog jowl and pork breakfast sausage this week.  

If you want to make and freeze Chicken Stock, this is the week to do it. Ina Garten knows chicken and I love her recipes. Adjust quantities accordingly since you only have one rooster. 

A stew could be so easily made with your fresh root vegetables and kale. Start with this basic recipe for Chicken, Kale and Quinoa Soup and add whatever you'd like. I love kale, cabbage and collards in my chicken soup. If adding these, do it toward the end.

Slow cooking chicken gives you ALL of the flavor and goodness - broth meat all in one. Remove bones after the chicken is cooked. We included hog jowl in case you wanted to roast your rooster.

Next week you will have a real roasting chicken, so best to slow cook this one this week. But if you did prefer to roast this bird, use my favorite Ina Garten video and place hog jowl on the top for extra flavor and tenderness. Hog jowl is also a great substitute for bacon. Cook it just like you would bacon, and serve with eggs, in greens, on pizza or anyplace where a burst of flavor is needed. A slice in your slow cooker chicken or chicken stew would be amazing, too.

For the best breakfast sausage, make small patties and cook it well in a pan on the stove top. A little goes along way. You will want to have a can or jar on hand for the grease. Do not put it down your sink!

You can also cook and add pork sausage to many meals, such as cabbage rolls or kale, collard and cabbage stir-fry, pizza, etc. Try Caramelized Onion, Sausage and Basil Pizza. Or, cook the sausage and chopped onion in a pan on the stove top first, then wilt the greens (kale, cabbage and collards), add 1/4 cup water or broth and cook until tender. Drain, rinse and add canned white beans at the end for the perfect one-pot meal. You can also do this with hog jowl instead of sausage. 

An Important Tip from Health Coach Christine Ryan 

Everyone needs a coach and one of our CSA members, Christine Ryan, is a health coach. The name of her company is Weight No More and she offered this story and tip for Waverly Farms CSA members. Since a great coach starts with advice that is easy to achieve, Christine hit the nail on the head with her first tip for us:

"I am so proud to be a part of this Waverly Farms CSA Family! We are seriously getting the very best veggies, eggs and meats that money can buy- at a very fair price.

We are each different and there is no right “diet” for everyone. We all know highly processed foods are just not really good for any of us. Great news! There is no reason to ever feel deprived. You CAN have your “cake” and eat it too. Just eat your Waverly Farm veggies first. You’ll find you eat less of the “cake” if you fill your tummy with fresh, delicious and nutrient rich foods first. And that’s it! Small sustainable changes to be the best, happiest, healthiest version of yourself! 

I decided to become a health coach in a moment of empowered whimsy after I lost 40 lbs. I knew I had to do what I could to help others feel that kind of freedom, satisfaction and confidence. Get in touch with me to determine if I can help you accomplish your health goals –or tune in here weekly for a little tip!

HEALTH COACHING TIP FOR THIS WEEK: Crowd out the “bad”. When you want to go for the options you know are not in alignment with your goals eat something that is health first and then decide if you still want the other. If nothing else, you will probably find you eat a smaller portion of the “bad”.

 

 J Christine Ryan, owner
Weight No More
Certified Health Coach 
804-991-8788 
loveyourhealthcoach@gmail.com

Mindfulness on the Farm

Liz and Lucie will be here Sunday, June 26 from 9:00am - 2:00pm to host a farm tour, mindfulness exercises, and a mindful cooking class using ingredients from the farm. The cost is $60 per family and $40 for one person. This is a great excuse to visit the farm. Register now at http://www.getminded.com/mindedworkshops/ 

 

We love hearing from you. Enjoy!

Stuart and Patti Rosenberg
JJ, Jasen, Kathryn, Rachel, Wade, Wesley, Curtis, Ben and DJ, too.
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

Posted 5/26/2016 10:50am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

This week everyone gets to enjoy farm fresh CSA shares - Weekly, Bi-Weekly and Monthly Protein share members. Remember that there will be NO CSA SHARE during the week of the Memorial Day holiday. We will see Weekly and Bi-Weekly members again on June 9th. 

The rain has stopped briefly and temps have skyrocketed so this will be our last week for peas, which require cool weather. But beets, carrots, potatoes, tomatoes, peppers, eggplant, squash and much more are growing like crazy. Meanwhile, enjoy these delicious Spring greens. Eat as many as you can. You are receiving them at peak nutritional value and they are packed with vitamins, minerals and other essential compounds necessary for good health. 

Speaking of peak nutritional value, this is a complicated week. We have only two opportunities each year to cut hay for animals. It's a high-pressure, high-stakes event (which might explain why I am writing this week's newsletter at 2:30AM).

Hay is always tricky. We can't irrigate large fields during dry months. We can't turn off the rain in wet months. Hay can either not grow because it doesn't get enough rain or grow too long because it gets too much rain. This year, we are on the very outer limit of time, waiting for rain to stop. At a minimum, harvesting a hay crop requires four rain-free, sunny, warm days, preferably with low humidity. And, these conditions are required during the short 1-3 week period when grasses have reached peak nutritional value. Cut hay too early and the grass is thin and watery - not enough to support animals through winter. Cut hay too late and grasses go to seed, making stems tough and sending nutrients out of the blades and into the roots. Nutrition in hay makes the difference between successful and struggling animals during the harsh winter months. We've been fortunate in past years, and our animals have done well. But the risk of losing the entire hay crop is real every year.

Even when the weather breaks enough for us to cut hay at its peak, other conditions must be perfect: Hay needs to "cure" on the ground in the sun for 1-3 days to remove excess moisture, but not cure so long that it dries out and becomes worthless. If hay is rained on while it cures the curing period must be extended and nutrition is reduced with every passing hour. If more than a sprinkle falls, the entire crop is lost. If one tries to be cleaver and bales the hay too quickly - before it cures fully - mold and mildew to set in. This not only causes health issues for animals, but will likely ignite a fire in the hay barn and that is the definition of tragedy because you lose the hay and the barn and potentially the whole farm. 

Have you figured out that hay season is fraught with tension and pressure?  Seriously, I am not exaggerating. Hay season brings sleepless nights and loads of worrying. But, oh, when it works, one is thankful! It's a great feeling of relief to know that there will be good hay in the barn for the animals when winter sets in.  

The weather forecast shows four warm, sunny days with some chance of showers this week. We cut hay on Tuesday and it is on the ground curing. There is a 20% chance of rain Friday morning and we are hoping it misses us. The hay must cure, be raked, baled and stored before the bottom drops out, again, with an 80% chance of rain on Sunday. No pressure. 

CSA Vegetable Shares - All Members

You must come to see this beautiful garden that farmers Jasen Fore, JJ Eisfelder, Kathryn Wolfe, Rachel Robbins and Wade Bagley have curated, with supporting help from Wesley Wooding, Curtis Parrish, Ben Parrish and Danny Parrish Jr.. It is beautiful, and so is your CSA share this week. 

You have a lot of greens so here are a few tips:

1. Adding beans (cannelloni, great northern, black, other) to any cooked green or combination of sautéed greens turns them into a meal. If using canned beans, which are easy and quick, be sure to rinse them before adding them to sautéed greens. They take just a minute to heat up. If using dried beans, soak them for at least six hours and then throw them and your greens into a slow cooker with whatever seasoning you like (see Collard Greens below). Adding just a touch of homemade broth brings a rich flavor. You can add meat, too (pork, hamburger, beef or chicken). Roasting meat before adding it offers the best result. Adding canned tomatoes pulls the flavors together. Here is a recipe for Greens and Beans that uses kale, but you could use your Ovation mix, collards or any of the cooking greens for the same result. Here is another one that I would add cooked chicken to Chef John's Beans and Greens.

2. Eat more salad. Try them for breakfast with eggs, lunch with leftovers, and AFTER dinner, European-style. With eggs, I like a simple dressing of 1 part balsamic vinegar, 2 parts olive oil, salt and pepper to taste. Adding dried oregano to the dressing is a plus. Shake it well and pour a small amount over your greens and toss (or not). Avocado makes everything better so add that to your salad or mash it with a fork and drizzle olive oil, salt and pepper to make what my friend calls "nature's butter". Spread it on toast. An AFTER dinner salad is the perfect when you add fruit - apples, berries, pears, dried fruit, nuts - anything you like - and a lighter citrus dressing (squeeze a lemon into 1/3 cup olive oil and add salt and pepper to taste). Salad adds a refreshing end to any meal. Try Strawberry Orange Pecan Tossed Salad.

3. Try smoothies if you have not already. Add apples or pears and banana to any greens and blend well. Yogurt makes it creamy, honey makes it sweeter. Here are 11 Delicious Green Smoothies

This week, we hope you enjoy:

Cabbage - great in soups or coleslaw. Some members put cabbage in all of their greens so their children will eat them. Cabbage adds a sweet flavor.  Need a recipe? Here are 23 Cabbage Recipes.

Peas - the cool weather held longer that usual this year and both varieties are fruiting. Enjoy these in the soft, sweet shell. Eat them raw or steam or sauté them briefly - just to heat them. 

Romain Lettuce - each share will have one red and one green head. 

Ovation Greens Mix - it's a lovely mixture of Tatsoi, Mustard, Kale and Mizuna that can be sautéed, cooked, put on eggs or sandwiches or made into a salad. Before I was immersed into farming, my sister had a friend who had salad for breakfast. I thought it was weird, but now I love salad with eggs. The greens bring a fresh texture and loads of nutrition.

Kale Mix - a combination of Red Russian and, my favorite, Lacinato kale are perfect on hamburgers, made into kale chips, roasted in the oven, sautéed on the stove top or thrown into smoothies.  

Pak Choi - these large heads can be chopped and cooked with other greens or by themselves. I especially like them over rice. Try Honey Chicken with Pak Choi for a simple weeknight dinner. 

Collard Greens - Tracy Welsch is mastering collard greens. This week she chopped an onion and 2 stalks of celery, added a tablespoon of apple cider, 4 sprigs of thyme, 8 cups of unsalted vegetable or chicken broth, 1/2 lb. pork sausage, and 1 lb dried cannelloni or great northern beans (soaked for six hours and rinsed) and threw all of this into a slow cooker and said it was terrific. 

Spring Onions - they are gently fragrant and so delicious in everything. And remember the roasting recipes from previous weeks. If you have not roasted onions, yet, this may be the week. Roasted Spring Onions

Protein Share Members - Weekly, Bi-Weekly and Monthly

We've been saving steaks, bacon and sausage for this week when all members receive protein shares. Cook the sausage well, thaw the steaks for at least 5 days to aid in tenderness, and render the bacon fat for seasoning in collards and other sautéd greens. If you also have cube steak in your share, try Cube Steak with Mushroom Sauce from Eating Well magazine. Cube steak is tougher and is cooked more slowly that a grilled steak.

Everyone knows how to cook bacon. Just put it in a pan and cook until brown. These little piggies render a lot of fat that you may want to save in a tin can or glass jar for seasoning other vegetables and eggs. Use it sparingly, since animal fats are not as healthy as high-quality organic vegetable oils such as olive. But, it is surely delicious and does not contain the harmful nitrites of other cured bacon. And, our pigs are pasture/woods raised on soy-free Certified Organic feed and minerals.

Sausage is a cinch, too. Stir it, make it into patties and pan fry (no added oil necessary), or throw it into the slow-cooker with vegetables (see collards above). 

If you received something else in your share and need recipes, please email me and I will send them.  

We hope we have not overwhelmed you this week! Don't be discouraged; just give or throw away what you can't consumer. I love say that this is the only refuse that won't harm the environment in any way.  

Enjoy your Memorial Day Celebrations and remember that there will be no CSA delivery next week. We'll start again June 9th with shares for Weekly and Bi-Weekly members. 

Enjoy!

Waverly Farms, LC

www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)

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

Waverly Farms, LC

Dear Members,


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

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

CSA Vegetable Shares - Weekly Members Only

This week, members will enjoy:

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

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

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

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

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

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

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

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

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

Wrap, folding sides in as you roll.

Slice and serve with your favorite sides or sauces.

Thanks, Tracy, for another great idea!

 

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

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

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

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

Enjoy!

Stuart and Patti Rosenberg
and all of the fine farmers at

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

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

Waverly Farms, LC

Dear Members, 

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

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

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

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

Our harvest this week includes:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Protein Share Members Only 

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

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

 

Enjoy!

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

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

Waverly Farms, LC

Dear Members,

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

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

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

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

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

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

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

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

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

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

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

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

Without further delay, here is your box this week:

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

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

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

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

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

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

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

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

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

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

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


Dear %%user-name%%,

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

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

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

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

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

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We look forward to having you back this season. 

Your friends at,
Waverly Farms

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

Waverly Farms Pick-up Locations

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

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

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

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

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