News and Blog

Posted 9/22/2016 8:42am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members,

We would love to have your feedback! Please let us know by replying to this email if you have any suggestions. Are you getting too little, too much, or just about right? Have suggestions for the newsletter or website? Are there things you'd like more or less of? Your feedback helps shape our growing plan and CSA services. Thank you!

Also, many thanks to all of you who return your green bags, liner, bubble wrappers (protein share members only) and ice packs. The American Egg Board does not recommend the reuse of egg cartons, so just rip off the labels and throw them into your compost. Many thanks!!

CSA Shares - Weekly and Bi-Weekly Members

In your shares today you will begin to see a bit of fall with butternut squash and turnip greens. Thankfully, summer's squash continues and we continue to enjoy those amazing potatoes!

Butternut Squash - Sweet Roasted Butternut Squash and Greens Over Bow-tie Pasta is a delight for kids and adults and uses many of the items in your share this week. Substitute turnip greens, spinach and chard for the greens recommended in the recipe. If you prefer your squash all by itself, roasting brings out the best flavor. Maple Cinnamon Roasted Butternut Squash is amazing, but you can also roast butternut without fuss. Just coat it with olive oil, season with salt and pepper, and cook at 400 degrees until tender, about 25 minutes. Top with a pat of butter, cinnamon and a squeeze of lime, if you want to. 

The Greens: Turnip Greens, Chard and New Zealand Spinach - This combination of sweet and bitter is a great compliment to butternut squash in the pasta recipe above. This easy White Bean and Kale Soup is also a great dish. Substitute andy or all of your greens for the kale. For a quick side dish, simply cook minced garlic in 1-2tblsp briefly until aromatic, add chopped greens and sauté. For a little more body, you can cook chopped sweet peppers and onion in the olive oil first, then add garlic, then add greens. To make everything tender and delicious, add 1/4 cup of water with the greens. If you love eggs and greens, you'll love Summer Greens, Potatoes and Egg. You can use just about everything in your share for this one delicious meal. 

Summer Squash - Zucchini, Yellow Crook, and Patty Pan - These can be roasted in the oven just as you would any other vegetable - cut into even sizes, coat with olive oil, season with salt and pepper, cook in a preheated 400 degree oven until tender and serve hot. You can also great a bit of fresh cheese over them as a topping. Squash are also great in a stir-fry with greens, as described above. Refer to previous newsletters for squash augratin, which is fabulous, but requires more effort. 

Eggplant - It's time for Eggplant Parmesan, which Bon Appétite calls "one of the greatest recipes of all time". If making your own tomato sauce isn't in the cards, use a high quality organic sauce instead. 

Bok Choy and Basil - First, basil would be good in any of the dishes described above. But this week, I recommend Thai Beef Stir Fry with Basil and Bok Choy that uses your basil, bok choy, and peppers. This same dish works without the beef, or with any protein you choose to use - shrimp, chicken, tofu, fish or eggs.

Garlic - great in anything, particularly the dishes described above. 

Sweet Bell Peppers - clean, remove seeds, slice and roast them. Or, chop and sauté them in with your greens above. For a real treat, make this Irresistible Roasted Red Pepper Hummus. Doesn't really matter the color of your peppers. 

Potatoes - A simple dish that I love is to clean and cut potatoes into small chunks or slices (skin on), cook them in a small amount of water (just enough to cover the potatoes) in a shallow pan. Salt and pepper to taste. Just before they are tender, pour off some of the water and add chopped greens. Cook greens until tender, drain, serve hot with a pat of butter and squeeze of lemon. The potatoes give the greens a rich, earthy broth. Whether roasted, boiled, mashed or braised, its hard not to love a good potato. 

Protein Share Members

Beautiful Beef Roasts are headed your way! If you're not into cooking a big roast, you can cut the meat into slices for stir-fry (see Bok Choy and Basil above) or into tiny chunks for chili or other ground beef recipes where you want lean, chunky and low fat.

Slow cooker roasts are a no-brainer. My favorite is Red Wine Pot Roast with Porcini. Try Perfect Pot Roast for a traditional stew with carrots, celery and onion or Slow-cooked Barbecue Beef which shows you how to quickly make your own bbq sauce. You can always use your own store-bought sauce as well. 

Let me know if you need other recipes for your specific roast and I'm happy to send them. 


Stuart and Patti Rosenberg
and the entire farm crew at:

Waverly Farms, LC

Posted 9/15/2016 9:19am by Patti Rosenberg.

Waverly Farms, LC

Dear CSA Members, 

What an amazing day! It's so cool outside!!! Farmers everywhere are feeling civilized this morning. Fall is the best season for food and work. I wish you all could see the amazing garden of fall crops perfectly planted by Jasen and crew. The big risk now is deer. Deer are everywhere and they never mind helping themselves. We're fine when they take a little, but they ate an entire row of Swiss Chard, and are enjoying sunburst tomatoes a little too much, so it's time to erect deer fencing. An old farmer showed us a plan that he says is guaranteed to work. It involves two lines of angled electric wire that confuses deer, who have no depth perception. He guarantees it. We'll keep you posted.  

CSA Shares - Weekly Members

This week's share is for weekly members only. Bi-weekly shares will arrive next Thursday, September 22nd. If you have green bags or other reusables, please bring them with you today, or put them on your porch if you are home delivery. Thank you!

Okra - Okra is one of those things that you either like or not. Usually the slimy texture is the problem, not the taste. If so, fry or bake your okra. Baked Okra Chips are the best! Skillet Roasted Okra and Shrimp is a treat, as is Fried Okra Salad. These three recipes will completely change your relationship with okra!

Zucchini and Patty Pan Squash - These summer squash gems have more potassium than a banana. Potassium is critical to balancing our salt load and for good heart and vascular health. Grilled Zucchini with lemon salt is the best. You can also sauté it, make a casserole, or bake Zucchini Bread

Purple Hull Peas - yes, you have to pull the peas out of the pod, but they are so worth it! We mixed them in with pasta, lemon and mushrooms. You can also just cook them gently in simmering water until they are hot, about 10-15 minutes, add salt, pepper and butter. Peas are delicate and don't need a lot of dressing up.

Snap Beans - No need to do anything to these beans except wash them and remove the tips. Add beans to salted boiling water and cook for 10 minutes or until tender. Add potatoes for the perfect compliment. Pull it all together in this classic Southern Green Beans recipe.

Hot Peppers - Anaheims add heat to any dish so be careful. Poblano's are "the stuffing pepper" and milder (although you can get a hot one). Try this delicate Rice and Beef Stuffed Poblano Pepper with Lime Creama Sauce. To store peppers for winter, freezing is an option. 

Cucumber - good in salads and great when marinated with onions and your sungold tomatoes. Or, see Sungold Tomoatoes below for a great gazpacho recipe. 

Sweet Peppers - See above for how to freeze peppers. These are such a treat in winter. I also love roasting and freezing them. This is the best way to store peppers for longterm use. Simply roast them, pack them tightly in plastic freezer containers with waxed paper between the layers for easy removal and freeze for up to 4 months. This method of preservation is the easiest and retains the pure roasted flavor the best. Other methods involve vinegar or olive oil. The olive oil method also retains the roasted flavor, but requires pressure canning. If you're up for that, just reply to this email and I will send instructions.  

Sungold Tomatoes - This is terrific and also uses your cucumber and bell peppers! Sungold Tomato Gazpacho

Eggplant - a member called out to her community this week asking for help. She had loads of eggplant from our CSA shares and her kids wouldn't eat them. I'm with the kids on this and was delighted to see two great recommendations, which are included in 5 Yummy Eggplant Recipes for Kids: Crispy Eggplant Sticks and Cheesy Eggplant Slices. With the slices, you can make them into pizzas by adding anything they like - tomato sauce, sweet pepper, peas - anything.

Protein Share Members
Lamb Burger, Beef Cube Steak and Beef Ribs. Lamb is just terrific with yogurt, cucumber and mint. Try Lamb Burgers in Pita with Yogurt Sauce. If you don't have or want pita, it's o.k., the meat and dressing are great without bread. Cube Steak with Mushroom Sherry Sauce is a terrific way to turn a relative tough meat into a tender delight. Beef Ribs are easy to cook in the oven or slow cooker with Slow Cooker Barbecued Beef Ribs

Thank you, again and again for your support! We hope you enjoy your fresh food from Waverly Farms and that it brings joy and good health to you and your family. Enjoy!

Stuart and Patti Rosenberg
Waverly Farms, LC
214-914-0323 (Patti's cell)

2345 Lewiston Plank Rd.
Burkeville, VA 23922

Posted 9/8/2016 9:38am by Patti Rosenberg.

Waverly Farms, LC

Hi, Everyone!

Summer continues with vegetables that are uniquely qualified to withstand 95+ degrees - peppers, tomatoes, eggplant, beans, cucumbers, summer spinach and squash. They are beautiful and delicious. Enjoy them or tolerate them because seasons change and with it, vegetables.  

Already in the ground for fall are: greens (finally) which do poorly in the heat of summer, root vegetables such as carrots and beets that need a snap of cold to sweeten, melons, and brassicas, that family of super foods like kale, broccoli, cabbage, kohlrabi. Winter squash and sweet potatoes, too.

Our dear deer demolished the Swiss Chard rows, so new fencing is being erected to create more effective boundaries as we plant more. We try to always plant enough to share with our wild friends, but when they take it all, they've outsmarted us. We have to be smarter than the deer and an old farmer confirmed that our fencing plan would work. We'll see!



CSA Shares - Weekly, Bi-weekly and Monthly 

Eggplant - This recipe for Ricotta Eggplant Rolls was recommended and it looks just delicious! JJ, one of our gardeners, confirmed it. Another visitor told us she was making Eggplant Pizza, which sounded like a terrific idea since a slice of eggplant becomes the "crust". They are easy and delicious, especially when you add fresh basil!

Garlic - Goes well with anything, especially the eggplant recipes above. For a sweet treat, try Roasted Garlic. If you are not going to use it right away, don't just leave it dry out, chop it and save it in oil. See these instructions for How to Keep Fresh Chopped Garlic: 5 Steps with Pictures.

Summer Squash - Roasting squash is my favorite because roasting on the grill or in the oven concentrates the sweet flavors. Combine with your tomatoes and garlic for Garlic Roasted Summer Squash

Tomatoes and Cucumbers - Our slicing tomatoes were destroyed by rain a few weeks ago, but there will be plenty of sunburst and cherry tomatoes. Add these to Roasted Squash or Eggplant Pizzas, or combine with with cucumbers and drizzle with vinegar, oil, salt and pepper for a refreshing Marinated Cucumber, Onion and Tomato Salad. Onions are optional. And, of course you can always add them to a sandwich or just snack on them. 

Sweet Peppers - These beautiful sweet peppers are delicious when roasted. We roasted some last night and I just cannot imagine eating them any other way. Simply wash them, remove stems and seeds, cut into halves or quarters, coat them in olive oil, salt and pepper and roast in a preheated oven at 400 degrees for about 20 minutes. You'll know they are ready when the tips just begin to brown. Roasted Red Peppers can also be saved in oil for winter use. See Fire Roasted Red Peppers in Garlic Olive Oil

Hot Peppers - The larger dark green Poblano peppers are the mildest and very delicious when roasted. Occasionally I get one that is too hot, but mostly they are perfect when combined with roasted sweet peppers and placed next to scrambled eggs. They are "the stuffing pepper" so try this Vegan Stuffed Poblano Peppers recipe. Or, for meat lovers, use your pork sausage and try Simple Pork and Sausage Stuffed Peppers. As the article says, you can stuff hot or sweet peppers with this classic mixture. You can also preserve any of the peppers in oil following the instructions above for sweet peppers. 

Purple Hulled Peas - This week we have a taste for you of fresh summer peas. More are coming! These beauties are best shelled and boiled gently for about 15 minutes and eaten simply with a dash of salt and pat of butter. Our gardener mashed her cooked peas with shredded zucchini, egg, flour and herbs to make veggie burgers, similar to this recipe for Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

Basil and New Zealand Spinach - Pesto is just terrific on vegetables, pizzas, eggs, toast, sandwiches, pasta. It's uses are unlimited and its a great way to save this fresh herb. Basil and New Zealand Spinach combine beautifully - stems and all - into a pesto. Here is the classic recipe for Basil Pesto. Just treat the spinach as basil for this recipe. And, since Epicurious recommends it on Eggplant Napoleon, I've included that recipe as well. P.S. the recipe from Epicurious was confusing so I posted Emeril Lagasse's. Just add basil rather than making Pesto Oil. 

If all of this is too confusing or too much work, just put the basil on your eggplant pizza and sauté the spinach, or add the spinach leaves only to your cucumber, tomato and onion salad. Yummy!!

Protein Shares 

Enjoy Pork Sausage and Roasts. Pork sausage should be cooked well in a pan either in patties or stirred. There are a variety of roasts, each needing to be handled differently. They ALL SHOULD BE THAWED IN YOUR REFRIGERATOR FOR 5 DAYS BEFORE COOKING. Then, I'll ask you to Google your particular roast for recipe ideas. Or, I'm happy to do that for you if you will just reply to this email and let me know which roast you received. Remember that if you're not in the mood for a roast, you can always cut it into chunks and do a beef stir-fry with your bell peppers and tomatoes. I've also made the best chunky chili ever by dicing a roast into small chunks rather than using hamburger meat. The slow cooker can be your best friend with any roast, so here are two recipes: Perfect Pot Roast which uses onions and carrots. And, Beef with Red Wine Sauce.


Health Coaching Tips

The following is from our CSA member Christine Ryan, a certified health coach, to help us be even more amazing that we currently are!

Today I want to share some out-of-the-box ways to think about nourishing your body, mind and spirit… I am using the word nourishment outside of its regular foodie context is because we often find ourselves so over-focused on food that we forget about all the other simple and wonderful ways to nourish ourselves.

We forget that taking a walk in a forest with our dog is calming and rejuvenating. That lying on your bed listening to your favorite song while feeling the breeze kissing your face is soothing and relaxing. That feeling the grass tickle your feet as you watch the clouds drift by is as good as meditation!

We actually “eat” all day with our senses… we “consume” our environment through touch, feel, taste, sound and sight.

Here are 5 ways to nourish your senses, starting today…

● Relationships: Seek out and nurture relationships with friends and lovers that make you feel good about yourself and say goodbye to the ones that drain your energy.

● Environment: Remember that your environment affects your mood and energy. So if you are in an office all day- try adding a splash of color or nature… and when you leave-kick off your shoes and find a sunny spot to reflect on things you’re grateful for.

● Connections: We spend so much of our time alone at our computers or behind high walls and yet it’s so crucial for our spirits to make connections with others. So, join a club or an online Meetup and make new connections in person!

● Sleep: There is just nothing quite like sleep to rejuvenate your body and restore your entire system to better functioning. To improve digestion stop eating 2 hrs before bed.

● Movement: Movement sparks endorphins, which make you feel energized and keeps the oxygen circulating through your system, so you can feel refreshed and lively!  

In my health coaching practice, I help my clients realize that there is more to life than food! I call the most important parts of our lives “THE BIG 5”—these need as much love and attention as eating! If you are tired of feeling like your life is lacking excitement and meaning and you want to find a way to feel nourished in all areas of your life, then click here now to schedule a time to talk with me today so I can help you lose weight, feel more energized and alive than ever before! For more great tips sign up for my weekly newsletter.

Head on over to my website and get a FREE gift "How to lose weight when nothing else is working!" when you subscribe. and check me out on Facebook for daily tips!

Christine Ryan
Certified Health Coach
Weight No More Health Coaching


We wish you a great week and hope you enjoy this fresh bounty from our local soil. Please don't hesitate to contact us with feedback, questions, or great ideas. Thank you for supporting our farm!

Stuart and Patti Rosenberg
and the entire hard working crew at
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922
214-914-0323 (Patti's cell)

Posted 9/1/2016 9:50am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

We are super excited about the Fall/Winter season. This week's share is an example of what you will have during warmer weather, plus a lot more. Beans are just about ready!  As the weather cools, you will see sweet potatoes, carrots, turnips, beets, winter squash and brassicas (broccoli, cabbage, kale, etc.). Thanksgiving will be a feast!

Many thanks to those of you who asked about Emma. She is doing well and we are so proud of her! She's going to be just fine. 

CSA Shares - Weekly Members Only

Golly! This is a big share that includes watermelon! Please don't be overwhelmed. It's o.k. to throw or give away what you can't eat. Our veggies are good for the environment!

Watermelon - this is one of the most versatile foods around and Southern Living offers 24 Great Ideas for Watermelon. Here are the basics - watermelon goes well with lemon, lime, mint and feta cheese. It makes a great salad, refreshing drink, or quick snack. 

Chard - Also good under a watermelon salad that includes feta cheese, sautéed with New Zealand Spinach and onions, or combined into a garden salad with basil, sweet peppers, cucumbers and tomatoes. Chard is a versatile, healthy green. One cup of cooked Swiss chard provides approximately 716% of vitamin K needs, 214% of vitamin A, 53% of vitamin C, 38% of magnesium, 29% of manganese, 27% of potassium, 22% of iron, 17% of vitamin E. Have you noticed that when you eat fresh, well-grown greens you are less hungry? This is why. Your body is no longer starving for nutrition!

Cucumbers - These juicy cucumbers are finally coming in. We love to mix them with tomatoes and onion into Marinated Cucumber, Onion and Tomato Salad. Seriously, I love cucumbers so much that sometimes I have this as my dinner whether or not I include onions and tomato.  Or, for a chunky, filling salad try Cucumber, Black Bean, Corn Tomato and Avocado Salad

Okra - This yummy vegetable is terrific as Roasted Okra. It's also delicious when cooked with tomatoes or fried in corn meal. Here, again, Southern Living excels with 12 Best Okra Recipes

Sweet Bell Peppers - Are these not the best? The colors are magnificent and we have decided that these sweet gems are best enjoyed raw. Pull out the core and discard the seeds, slice them and just eat them. You can also combine them into any salad or make a hamburger topping of sweet peppers and onions sautéed. These are fun and easy: Chicken Fajita Stuffed Peppers

Hot Peppers - The large long green Poblano pepper is the best one to stuff and eat, or chop into a stir fry if you want heat. The others, in my opinion, are lethal and should be made into pepper sauce, dried, or otherwise stored in ways that allow you to use a little at a time. If you are new to us, here, again are instructions for Drying Peppers

Zucchini - Try Zucchini-Chocolate Chip Muffins with or without the chocolate. Make big batches and freeze for a quick and delicious breakfast or snack.

Eggplant and Basil - Vegans and everyone will love this Curried Eggplant with Tomatoes and Basil

Summer Squash - I'm still into sautéing summer squash. Add garlic chives for a real treat. Or go to the comfort food of Cheesy Squash Casserole. If you want to shake things up a bit try this sweet Grandma Williams' Squash Pie

Protein Share Members will enjoy Pork Chops, Ribeye Steaks and Stewing Roosters.

Stewing Roosters are young and not the tough old birds that their name might suggest. We've roasted them plenty of times and they are good! But the reason we recommend stewing rather than roasting is because they are not plump like a broiler should be. For a real treat, find some oysters and try Rooster Stew. Or, just throw him into a slow cooker and make Mediterranean Slow Cooker Stew

Ribeyes should be thawed in your refrigerator for 5 days before cooking Ribeye Steak on the grill. 

Pork Chops should be cooked slowly or they will be tough. Try Slow Cooker Pepper Pork Chops

We hope you enjoy this lovely share. Thank you for renewing and supporting our farmers in their efforts to grow great food for you. 

All the best, 

Stuart and Patti Rosenberg
Waverly Farms, LC

Posted 8/26/2016 9:50am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Well, no one died but it was close. We drove the UHaul truck 13 hours from Boston on Wednesday and helped a crew of movers unload. At the end of it all, my dog snapped at a visiting dog who responded viciously and sent dear Emma to the emergency room - all of us in a panic - for some large number of stitches and drains. She will be fine. Such a trooper.

Through it all I was at least trying to send you this beautiful picture that our staff took of your CSA share this week but could not get it to upload from my iPhone to our website email system. Some where in those attempts I must have told our system to send reminder letters to Fall members rather than Spring. Technology can be frustrating, especially when the diagnosis is "user error". I'd like to disagree.

Thankfully, today is another day. The newsletter is brief this week. For that and the delay, I am most grateful for your forgiveness.


CSA Share - All Members 

This is our last CSA share for the Spring/Summer Season. Unless you have told me that you do not want to be renewed, everyone will be auto-renewed for Fall/Winter. As always, if you change you mind we will adjust your account to include only the shares you receive. 

Fall/Winter is my favorite time of year that includes such gems as tomatoes, sweet potatoes, broccoli, winter squash (butternut and more), pumpkin, kale, carrots, beets, turnips, parsnips, cabbage, peas and the most amazing and delicious beans you will ever eat. There is a reason Thanksgiving was celebrated in fall. This is the season with just about everything, except excessive heat and bugs. 

Greens would be lovely with tomatoes, basil, sweet peppers and a light dressing such as Simple Salad Dressing Recipe

Eggplant, peppers, yellow squash and zucchini would be amazing coated in olive oil, sprinkled with salt and pepper and either seared on the grill or baked in a 400 degree oven until tender, as in Grilled Eggplant and Bell Peppers with Roasted Garlic Oil.

Patty pan, yellow and zucchini squash would also be great sautéed or cooked in a casserole such as Squash Casserole Recipe - 13 that also uses the eggs our staff sent as a gift this week. 

Protein Share members also receive fresh pork bratwurst links, which are amazing cooked on the grill and slathered with peppers and onions as in this super easy Bratwurst with Peppers and Onions. Our medium-seasoned bratwurst has only three ingredients: fennel, black pepper and salt and includes NO sugar or preservatives of any kind.

Our first ever pastured lamb that is supplemented (as are all of our animals) with only soy-free Certified Organic whole foods that include:sea kelp, peas, barley, corn, and alfalfa. A friend cooked for us as we moved yesterday and made the most delicious Lamb Burger in Pita with Yogurt Sauce. We all thought the lamb was light, non-gamey and very tasty. We hope you'll try it and please send us your feedback.


Stuart and Patti Rosenberg
Waverly Farms, LC
2345 Lewiston Plank Rd.
Burkeville, VA 23922

Posted 8/18/2016 9:29am by Patti Rosenberg.

Waverly Farms, LC

Dear Members,

Even in August, with temperature highs above 90 degrees, the Waverly Farms B&B stayed full, hosting a biology professor who needed a quiet place to think and write, and a Mindful Yoga retreat who apparently wanted hot yoga, because that is what they got. I enjoyed cocktail hour with the Yoga group, which included a tasty sip or two of non-alcoholic fizzy coconut water with pineapple and watermelon. It was delicious!

I also had lunch with the biology professor who did her Ph.D. work in birds and continued to study evolutionary psychology. She shared her TedX talk about how our own evolution drives behaviors that sometimes make no sense and I was hooked. I needed to meet her. So we went to lunch and I could have talked to her forever. Such an inquisitive mind! On the way to lunch at our local restaurant, we happened to pass a dead bird in the road and I said, "Oooo, what is that in the road" and without missing a beat she gave me the full rundown on buzzards, their biology and behaviors. I could not stop laughing because any other person in the car with me might have replied, "I'm not sure, but its gross and how sad". 

How amazing and rewarding it is to host these interesting people who compliment our farm with their art, science, awareness, and wonder. We give them tours and food and help them participate or not in farm activities, depending upon their interests. They give us positive strokes and loads of compliments and interesting conversations if they want to. We go out of our way to not bother them, but when our paths cross it's always remarkable. Some even cook for our farm staff! Others shower us with interesting insights from other worlds. We've hosted graduation parties and parents of students at the local colleges, young couples who need an escape from city life, and Civil War buffs. The farm provides a perfect backdrop for inspiration and innovation and we are so thrilled to be a part of it. 

These extracurricular activities are also critical to our farm that is determined to grow fine food without shortcuts and help our farmers earn a living wage, sufficient to support healthy families. The B&B, which began as a suggestion by our daughter, gives us hope that we might actually cover farm expenses now that Stuart is "retired". We are thankful every day for our CSA members, Airbnb guests and others who love our farm or any farm and we will continue to do all we can to give them our best.

If you would like to book a stay at our farm, go to: I think this link will work. If not, just go to, register as a traveler, then search for Waverly Farms or Burkeville, VA. CSA members receive a 20% discount!

CSA Shares - Weekly Members Only

Eggs - in every previous year, we have had an egg shortage when hot weather hit and our hens were just too hot to produce. So this year we added hens, fans and shade and they are producing too many. As a special think you (and probably in an effort to addict you), our staff included 1/2 dozen eggs in all of the shares this week. These eggs (which our 6 year old grand twins call "butt nuggets") are truly special. Our happy hens range freely every day on chemical-free pasture and are supplemented only with soy-free Certified Organic whole foods and minerals including peas, sea kelp, barley, corn, alfalfa, and more. You can't buy an egg like this anywhere else. We hope you enjoy them! They are perfect for breakfast or try this Classic Deviled Eggs recipe.

Potatoes - you should know what to do with these by now. A quick side is always to boil them in salted water just until tender (skin on), drain off the water and coat with butter, salt, pepper and seasoning of your choice, such as garlic, basil, or a pinch of hot pepper. 

Swiss chard - Finally, our chard is here. This is terrific sautéed on the stove top. One of my favorite things to do is to boil potatoes (above), sauté the greens in a bit of the potato broth and combine them. The potato broth adds an earthy, rich flavor to the sautéed greens. You might also add minced garlic and butter at the end for even more rich flavor.  

Summer Spinach - You might put this delicious spinach in the Caprese Salad (see tomatoes), cook it in an omelette, or combine it with Swiss Chard above. 

Tomatoes - These will be great in a salad or marinated with basil. Add mozzarella cheese to the marinade if you like as in Caprese Salad with Grape Tomatoes.

Sweet Peppers - If you have too many sweet peppers, freeze some for winter. They are delicious in eggs, sautéed greens and any Italian dish. You can also make stuffed peppers and freeze them for cold winter nights when you need to pull something out of the freezer for a quick meal. 

Basil - perfect in Caprese salad (see Tomatoes), tea, bread or pesto. You have plenty and will enjoy this fresh summer flavor. See these 10 Great Uses for Basil Leaf Herb recipes and enjoy! 

Eggplant - I'm roasting mine with this week because it's easy and my goal is to get it in my body. Others may prefer to make Eggplant Caviar or any of 14 other recipes included in this link.

Habaneros Peppers - These are hot, so be careful. Our staff made Habanero Hot Sauce this week. Its perfect on Latino dishes, eggs, meat or anything that you want to give a kick to. You can also dry them for use all winter. 

Poblano Peppers - These can also be dried or made into a hot sauce, but since they are a little milder, I'm hooked on Vegan Stuffed Poblano Peppers

Protein Shares this week will enjoy Sirloin Tip Roast and either Beef or Pork Ribs. Sirloin Tip is one of the finest roasts on the cow. You can cut it into steaks or roast it whole. Both are terrific. Please, please remember to thaw this important cut of beef in your refrigerator for 5 days before cooking. When cooking a roast, you want it to be at room temperature. Beef and pork ribs are cooked the same - slowly and with the best sauce you can buy or make. 

We always appreciate your suggestions for how we can do better. Tell us what you'd like more or less of and how we can best serve you. 


Stuart and Patti Rosenberg
and the farmers of
Waverly Farms, LC

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

Waverly Farms, LC

Dear Members, 

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

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

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

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

CSA Shares - Weekly and Bi-Weekly members

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

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

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

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

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

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

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

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

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

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

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

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

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

Dessert or Anytime?

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

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

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

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

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

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

So give it a try- I like to enjoy 2-3 squares with a glass of Cabernet Sauvingnon in the evening for dessert! Yes, wine too! More on that later! For more great tips sign up for my newsletter. Head on over to my website and get a FREE gift "How to lose weight when nothing else is working!" when you subscribe. 

Christine Ryan
Certified Health Coach
Weight No More: Health Coaching

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


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


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

Waverly Farms, LC

Dear Members, 

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

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

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

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

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

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

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

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

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

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

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


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

Waverly Farms, LC

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

Waverly Farms, LC

Dear Members, 

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

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

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

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

CSA Shares - All Members

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

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

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

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

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

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

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

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

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

Stay cool and Enjoy! 

Stuart and Patti Rosenberg
Waverly Farms, LC

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

Waverly Farms, LC

Dear Members,

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

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

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

 More to come... 


Stuart and Patti Rosenberg
Waverly Farms