News and Blog

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


Dear %%user-name%%,

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

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

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

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

%%renewal-link%%

We look forward to having you back this season. 

Your friends at,
Waverly Farms

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

Waverly Farms Pick-up Locations

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

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

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

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

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




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

Waverly Farms, LC

Hi!  

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

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

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

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

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

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

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

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

Many thanks,  

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

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

Waverly Farms, LC

MONTHLY EGGS DELIVERIES ARE BACK! 

Dear CSA Members, 

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

All deliveries are on Thursdays, as follows: 

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

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

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

Thank you!  Patti

 

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



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

Waverly Farms, LC

MONTHLY EGGS DELIVERIES ARE BACK! 

Dear CSA Members, 

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

All deliveries are on Thursdays, as follows: 

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

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

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

Thank you!  Patti

 

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



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

Waverly Farms, LC

 MONTHLY EGGS DELIVERIES ARE BACK!

Dear CSA Members, 

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

All deliveries are on Thursdays, as follows: 

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

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

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

Thank you!  Patti

 

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

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

Waverly Farms, LC

Dear CSA Members,

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

Thank YOU!

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

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

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

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

Your CSA Box

This week's CSA share includes:

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

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

Turnip 'purple top' - See Parsnip above.

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

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

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

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

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

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

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

Transitions

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

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

 

All the best, 

Stuart and Patti Rosenberg
and the entire staff at 

Waverly Farms, LC

2345 Lewiston Plank Rd.
Burkeville, VA 23922

www.waverlyfarmsvirginia.com
214-914-0323

Posted 12/11/2015 10:19am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

Dashing through the snow in a one horse open sleigh, over the hill we go, laughing all the way!

 

Seriously, I felt like Santa yesterday packing CSA shares then delivering them. I had not done that in a long time - not since Richard arrived two years ago - but for the stress of wanting to deliver everything correctly and on time, a stress surely Santa feels too, it was so fun to touch the harvest that Richard, Amy and Danny pulled out of the gardens, carefully washed and packaged yesterday. Good and brilliant elves, if there ever were any.

If one substitutes snow for mild traffic, and a red and white used Ford Econoline van that says B&D Chimney Services (how appropriate is THAT for Santa Clause??), the pleasure of delivering such beautiful harvest shares WAS a lot more fun as a sleigh ride in the snow.

Visiting with customers, enjoying cookies from Sweet Creations Bakery and the best BLT sandwich I've ever had from Bombolini Pasta, it was easy to see why Richard chose the pick-up locations that he did, and why he enthusiastically leaped into the van by himself every CSA Thursday. Maybe Richard is Santa Clause. Maybe the whole magical concept of sleigh rides and leaving treats for Santa originated from farm deliveries of generations past. Or, maybe I'm stretching a bit here. It was fun, though. 

As the Fall/Winter CSA season winds down we offer sincere appreciation to all of you who support the work we do. So many thank you cards, gifts and kind words. We know we are not perfect, and your patience is admired. Happiest of Holidays, Merry Christmas, Happy Hanukkah. We love you all!

Upcoming Attractions 

During the winter, we will continue to have eggs and greens. If you are interested in a monthly delivery, please let us know. Eggs are $6 per dozen and greens are $5/bag. We will post these items in our online store where you can order adhoc, or just respond to my reminder email I will send out a week in advance. Delivery dates will be every 4 weeks on: 

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

The first Spring/Summer CSA Shares will be delivered Thursday, April 28th. We will let you all know when we reopen enrollment in January.

CSA Shares This Week

This week is for Weekly and Bi-weekly Members. We continue to regret that weekly members will not get eggs this week, but will next week. Next week, our last of this season, we will deliver CSA shares to Weekly members and to anyone subscribing to a monthly Protein share. 

Fennel - That's the funny looking light green bulb with tubes sticking out of it. We put plenty in your share. We love it with fish as in Snapper with Fennel, Onion and Tomato - substitute any light colored fish for the snapper (cod, halibut, mackerel). Or, one of my all time favorites that guests love is Carrot Fennel Soup. With the fresh carrots and fennel in your box, it will never be better than this holiday season! Throw in dill with either of these recipes, if you don't have another use for it.

Spicy Greens Mix - What a pretty bag of greens. I would be tempted to make a salad Try them in this recipe for Stir-fried Baby Greens with Ginger and Garlic. Or, make a salad with your favorite fruit and any sweet dressing. 

Escarole - This is the thing in your share that looks like a head of lettuce. It's excellent raw or in a salad or lightly sauteed in olive oil and garlic. You can even throw it into your Spicy Greens Mix. Martha Stewart really likes this healthy green which helps reduce blood sugar. Here are several Escarole Recipes from her. Like all greens, escarole will benefit from a good wash, spin and bag into a zip lock with paper towel to store in the refrigerator for up to a week. Also, as with other greens, they will last longer if they are stored as dry as possible without dehydrating them. 

Nappa Cabbage - This is huge and obnoxiously heavy! The light green curly cabbage looking leaves, also in a head. Here are 6 Things to Do with Napa Cabbage, from another CSA no less!

Dill - Add this to just about any dish. While everyone is talking about football this season, you can show off by discussing 10 Foods That Pair Well With Dill. THAT may quieten the room for a brief time. 

Salad Bowl Lettuce - This is the pretty light green leaves in the plastic bag. We snack on this raw. That's right. Pull it out of the bag and stuff it into your mouth. It's delicious. If you want to get fancy, make a salad. In case you are wondering, there is a Perfect Simple Salad, and this shows you how to make it.

Carrots - Eat at least one raw. New science suggests that Vitamin A taken from artificial sources might be detrimental, but never, never from natural sources like carrots. Since you have fennel you should definitely make the soup, or some version of it, described above (see Fennel). Carrots are also great alternatives to chips and love dips. In fact, carrots can be the dip as in this make-ahead recipe for Carrot and Cumin Dip

Beets - Also can be a dip. See recipe above. But for my money, I'll roast beets all day long. Roast and serve them with goat or any feta cheese as in Roasted Beets with Goat Cheese and Walnuts. Put these over a salad of spicy greens and/or salad bowl lettuce. Good grief, it's so good! The perfect winter salad!

Rutabaga - We had alot of these and could have given you more, but held back. Seriously, the number one complaint about our CSA shares, and the number one reason for CSA dis-enrollment nationwide is "too much produce". We know it, but have to tell you that it is SO HARD not to put all of this goodness in your CSA share. Forgive us! We mean well... Rutabaga is a root, right? So, make Rutabaga Oven Fries all day long. Your family will love these sweet nubbies. 

Sweet Potato - OK, it's confession time. These "fingerling" sweets are not as gorgeous as the big ones we've had in the past or that you can buy in the store. In this year of massive rain, we had to pull these potatoes out of the ground or risk them all rotting. We made them fashionable at market, so we'll try this on you, too. Just clean them, cut where necessary to make them a common size or to remove scars. Leaving skins on, coat them with olive oil, salt and pepper and roast them in a preheated 400 degree oven until tender, about 15-20 minutes. 

Collard Greens - These would be a superb compliment to sweeten your Spicy Greens Mix in a stir-fry. Or to feature their sweetness without interruption from other greens, you must make Southern-style Collard Greens

Protein Shares will enjoy Steaks and something else this week - Michael's phone is broken so I cannot call him to ask. Remember to thaw important cuts in your refrigerator for 5-6 days before cooking them. This additional time tenderizes the meat and enhances the flavor. 

Hope you enjoy your CSA share this week, and time with family during the holiday. Thank you, again and again for your involvement in our farm. 

Stuart and Patti Rosenberg
and everyone who worked so hard this year at 
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
www.waverlyfarmsvirginia.com

214-914-0323 (Patti's cell)

Posted 12/9/2015 8:40pm by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

This week's shares are for Weekly and Bi-weekly members. If you are a Bi-weekly member, this is your last share of the season. Weekly members and Monthly Protein Share members will receive their last shares next week, December 17th. Then, we will take a winter break and see you again in Spring! 

I just learned that Richard is ill and unable to direct packing and deliveries tomorrow. That means that I will need to step in to fill his very large shoes, which will cause a delay in getting the newsletter to you. So, this short note is to provide a list if things in your share tomorrow. By Friday, I will send more information, including recipes. 

CSA Shares for Weekly and Bi-weekly members include: 

Fennel 'Orion' - These bulbs have a sweet, anise-like flavor and are great chopped up raw in a salad or roasted in the oven with other root crops.

Spicy Greens Mix - The bag contains arugula, mizuna, 'Ruby Streaks' mustard, and tatsoi. enjoy it sauteed with some garlic or chopped up in a salad. The red mustard adds a little heat!

Escarole 'Natacha' - A salad green in the chicory group of plants. It can be eaten raw in salads or lightly sauteed in olive oil and garlic and served as a side dish.

Napa Cabbage 'Minuet' - The same Napa cabbage we've seen throughout this fall. These heads can keep in the refrigerator for weeks if you keep them in a plastic bag. Check them every once in a while and be sure to discard outer leaves that have gone bad.

Dill 'Superdukat' - Aromatic herb that's great in soups or fresh on top of a salad. It's good on just about any dish actually!

Loose Leaf Lettuce - 'Salad Bowl': Excellent, tender variety. These leaves are triple-washed and ready for your salad bowl.

Carrots 'Bolero' - Some of these have gotten quite large! They're all sweet though, and can be eaten raw, roasted in the oven, or put in a vegetable soup.

Beets 'Chioggia' and 'Red Ace' - 'Chioggia' is pink-skinned with striped flesh, and 'Red Ace' is a deep red throughout. Really good roasted with other root crops or in a stew.

Rutabaga 'American Purple Top' - A close relative of turnips, these have orange to yellow flesh and are sweeter than turnips. Try them mashed like potatoes or roasted.

Sweet Potato 'Beauregard' - A standard sweet potato variety. Wonderful for roasting, mashing, or putting in a soup. They're also great keepers if you put them in a cool, dark spot in your home.

Collard Greens - a fall favorite and we are so glad to have them! remove tough stems and either roast or stir-fry  

More to come! Thank you!  Patti

 

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

Posted 12/3/2015 11:01am by Patti Rosenberg.

Waverly Farms, LC


Dear CSA Members, 

This week's box is for Weekly members only. Despite the rain this week, the garden crew has pulled together a terrific box for you, including:

Spinach 'Tyee' - Delicious raw in a salad or sauteed with some garlic and olive oil. Also consider this very flexible recipe for Chickpeas and Spinach Sauté. Add any greens or roasted root vegetables to this very satisfying dish. Also see Lettuce below for adding it to salads.

Lettuce 'Salad Bowl' - This loose-leaf green variety has been triple-washed so it's ready to be dumped straight into your salad bowl!  We made a salad with it this week with pomegranate, sunflower seeds, and carrots with a tahini and balsamic vinegar dressing. Add anything - fruit, nuts, avocado. It's the best "fast food" you can make. Add spinach and cranberries in this recipe for Jamie's Cranberry Spinach Salad. Don't just use spinach. Add the flavors of Salad Bowl Lettuce, too.

Turnip 'Purple Top':  The standard turnip variety.  The leaves have been looking a little rough from the cold weather we've had, so we are just giving you the roots this week. Here is a recipe you must try from Bonapetit for Turnips with Roasted Garlic, Goat Cheese and Sesame. Also uses your cilantro!

Sweet Potato 'Beauregard' - A traditional sweet potato variety.  This is wonderful for roasting in the oven, grating into a hash, or for mashing. This recipe for Mustardy Kale Salad with Roasted Sweet Potatoes and Apple will certainly get your family to eat greens. Since we don't have kale for you this week, use your Braising Mix, Lettuce or Tokyo Bekana in place of Kale. 

Parsnip 'Lancer' - Try roasting these in the oven with your other roots for a nice medley! Parsnips are sweet and potato-like. They are terrific roasted, or made into soup, as in Creamy Roasted Parsnip Soup.

Tokyo Bekana -  A chartreuse Asian green with a mild cabbage-like flavor.  It has a really tender texture so it's great raw in salads or sauteed.  You could also use the leaves as wraps for a stir fried dish. My favorite recipe for this vegetable is Risotto with Greens. Add other greens as you wish, and salmon or chicken. This is a lovely dish! 

Braising Mix -  This bag of mixed greens contains tatsoi, mizuna, and a red mustard.  Stir fry them in a pan with some garlic, soy sauce, and sesame oil for a tasty side dish. These greens will compliment Tokyo Bekana in a stir fry such as Steamed Asian Greens with Honey Soy Sesame Dressing.  

Bok Choy 'Joi Choi':  This is the same variety we saw a few weeks back.  The heads are large, but they're still really tender and delicious. Chop your Bok Choy and then cook Soba Noodles with Wilted Bok Choy. Top with a poached egg for a complete meal. A simple stir fry dish is Easy Bok Choy. If you prefer, substitute a teaspoon of low sodium organic soy sauce for the salt. 

Cilantro:  This flavorful herb is best used raw and is great on any curry or Mexican-style dish. It's great chopped as a topping for chili, or in salsa, or just on a hamburger or sandwich for a fresh, green flavor. 
 
Protein Share members receive Beef Liver, Pork Seasoning Meat, and Pork Chops.
Liver is the new superfood and the younger generation can't get enough of it. Eaten occasionally, liver provides a huge boost in nutrition, especially important B vitamins. See Top 11 Superfoods. My niece freezes her liver and puts at tad of it into her morning smoothies. Even her skeptical husband tells me that he can't taste the liver and enjoys her "liver" smoothie. They both look great! Whether a liver lover or hater, you should try Absolute Best Liver and Onions Recipe. It claims to convert haters to lovers. Let me know. 
Pork Seasoning Meat is fabulous for seasoning vegetables and roasts. I would encourage you to try a little on top of a turkey or roast at Christmas. It just adds a great flavor to anything. But, the best thing you can do with Pork Seasoning Meat is to make lard as in How to Make and Cook with Pork Lard. This requires slow cooking and a strainer, but will keep in a glass jar in the refrigerator for up to a year and is terrific in risotto, pasta, vegetable stir-fry, eggs, and the ultimate - pie crust and biscuits.
Pork Chops are the best weeknight dinner I know. Be sure to cook them gently. Here are three recipes: Grilled Pork Chops with Apple-Bourbon Glaze, Grilled Maple Chipotle Pork Chops on Gouda Grits, and, in case you don't have a grill and want a sure-fire recipe for tender chops, try Pork Chops with Herb-Mustard Butter.
 
 
Enjoy!
 
 

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

Posted 11/24/2015 9:53am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

Happy Thanksgiving! This week's box is for all members - weekly, bi-weekly and monthly. Please remember to pick up your CSA share today!!! 

As we mentioned last week, weekly members will NOT receive eggs today. Please only take the eggs with your name on them as our hens respond to shorter days with reduced egg production.


Your Thanksgiving Harvest Includes:

Parsnips 'Lancer':  These white root vegetables are closely related to carrots but have a sharper flavor.  Like all our other root crops, these are wonderful roasted in the oven. For a most delicious soup, try Potato, Carrot and Parsnip Soup. It even uses your Parsley!
 
Potato 'Purple Sun' or 'Kennebec' or 'Purple Viking':  These are potatoes we dug up in July and stored for fall and winter. 'Purple Sun' has purple skin and golden flesh, 'Kennebec' is a more typical white/gold variety, and 'Purple Viking' has pink and purple skin with white flesh.  They're all great! Leave the skins on and try Mashed Potatoes and Buttermilk.

Sweet Potato 'Beauregard':  These sweet potatoes may be on the small side, but they're just as tasty as any.  They're great roasted in the oven with a little oil, salt, and pepper. How about Sweet Potatoes with Toasted Marshmallow Swirls.

Popcorn 'Dynamite':  This is the same popcorn we featured a few weeks back.  Cover the bottom of a pot with oil, add the kernels (about 3 full cob's worth is a serving for a few people), cover, heat, and wait for the kernels to pop.  Once the popping slows significantly, it's time to dump them in a bowl and season them with salt.

Kale 'Vates':  This is a curly-leafed variety and is great cooked or in kale salads. Try Crispy Bake Kale with Gruyere Cheese

Spinach 'Tyee':  The same variety we've seen the last few weeks.  Enjoy it sauteed or raw! Here is Baby Spinach and Garlic Bread Pudding

Napa Cabbage 'Minuet':  This is a versatile cabbage native to Asia.  Its tender leaves can be prepared in the same manner as those of its European cousin. Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

Beets 'Red Ace' and 'Chioggia Guardsmark':  'Red Ace' is a typical red beet and 'Chioggia Guardsmark' is pinker with rings in the center. Make the beautiful Beet and Apple Salad a new Thanksgiving tradition.

Carrots 'Bolero':  The same variety we've been seeing.  If you're feeling adventurous, you can make Carrot and Cabbage Kimchi. Or, opt for the elegant Brown Sugar-Glazed Carrots with tops on. It's o.k. to cut the carrots in half lengthwise, too.

Turnips 'Purple Top':  These tasty turnips are great roasted in the oven or mashed like you would potatoes.  You could also mix them with mashed potatoes to add a different flavor to a traditional dish. Mashed Turnips with Crispy Shallots would be a great dish for Thanksgiving. There is no better way to show off a Thanksgiving harvest than roasting all of your roots together as in Roasted Root Vegetables. Be sure to roast beets separately and add them to the medley just before serving (otherwise they may turn everything purple). 
 
Parsley 'Giant of Italy':  Parsley makes a great garnish to any Thanksgiving dish! See above, or use it to garnish any dish. It's also great in the turkey and stuffing. 
 
Protein Share Members are receiving beef, pork or lamb roasts. We'll call them mystery roasts since we don't know who got which one. We just gathered all of the great roasts we had and sent them to you. Please write me if you need a recipe for yours, since including recipes for all would make for a lengthy newsletter. pattirosenberg@icloud.com 

Thanksgiving is Different, Now

The originators of this day focused upon giving thanks for an abundant harvest, sorely needed for survival, and for the other blessings of the previous year. 

Before running a farm, Thanksgiving was pretty straight forward. Everyone gathered and joyfully cooked our favorite recipes never really worrying about whether something was available or not. If we made it to the grocery store before the crowd, everything we needed was there. We were thankful for being together, for the good food that God provided to nourish our bodies, for everyone's good health, and the blessings bestowed upon us during the previous year. 

Running a farm certainly changes things. We had no idea what it really took to raise good food. Raising turkeys is darn hard and expensive. One local farmer raised 300 turkeys and lost 80% of them to an unexpected freeze two weeks before Thanksgiving. He had to quit farming and go to full-time non-farm employment. Growing vegetables is not any easier. At every turn, insects, disease, soil deficiencies, heat, cold, wildlife (those deer!) and other unexpected twists of nature make the work of growing vegetables extremely hard. Not all make it. And we mourn every patch that doesn't. We are now extremely thankful for food that makes it all the way to our table. 

It's no wonder that the shift in farming has been dramatic over the years; it is hard to grow nutritious, safe, local food. There is no other way to do it other way to do it other than with the hard work of dedicated people. When Thanksgiving was made a national holiday 90% of people in the US lived on farms. Today, less than 1% do. Only 2% of our population raises all of the food produced in the US. To feed 9 billion people, the world's policy makers are asking everyone to accept more compromises in how our food is raised. Already, most dairy cows, pigs and chickens live indoors. Most beef cattle is feedlot managed for more than half of its growth. Most food is picked green, trucked for hundreds if not thousands of miles and old by the time we buy it. Most corn, soy and other food is genetically modified to withstand doses of chemicals that are more than 10 times stronger than those those used in previous generations. Over 60% of US vegetables are imported from foreign nations and this percentage is expected to grow. I was so blissful before I know about all of this. 

When we sit down for Thanksgiving, now, our thanks are to God for the many blessings bestowed upon our family, and especially for watching over Richard, Amy, Michael, Amanda, Marissa, Wesley a host of volunteers and other staff as they take good care of our land, our animals and the seeds they plant. It is awfully dirty work, not easy on their bodies and often hard on spirits, but I know they are proud of the contribution they make and so excited when things go well. 

Since owning the farm, I cannot get all the way through a Thanksgiving blessing (or even this newsletter) without tears as I think of all the hard work, the sacrifices, and the miracles that occurred to bring us good food. Thanksgiving is so much more meaningful now. I am truly thankful for and humbled by the blessings bestowed upon us, and for the food we are so privileged to consume.


 

You've seen this picture before, but here it is again - Marissa, Richard and Amy. Thanks, y'all!

And, here is Michael, who is genuinely gentle and caring with the animals.

 We all have much to be thankful for. Happy Thanksgiving!

Stuart and Patti Rosenberg and
our farm friends whom we love very much!
Waverly Farms, LC
www.waverlyfarmsvirginia.com
214-914-0323 (Patti's cell)