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November 30, 2022

Lexington Community Farm
52 Lowell Street, Lexington, MA

In This Issue

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Fall/Winter Farm Store Hours and CSA Information
 

Fall/Winter Farm Stand Hours


Week of October 24th through the week of December 12th:
The farm stand will be open Fridays and Saturdays only.**


Friday: 12-5
Saturday: 9-2


** Exception: we'll be closed the Friday/Saturday of Thanksgiving week, November 25 and 26**
 

Fall/Winter CSA Pickup Dates

Shares are available at the farm stand every other week, and must be picked up during Farm Stand hours (outlined above) on the dates listed below. 

November 4th - 5th
November 18th - 19th
December 2nd - 3rd
December 16th - 17th


Note that the Fall/Winter CSA program is sold out for the season. CSA sales for 2023 will be announced in January.

Fresh in the Farm Store

Holiday season is ramping up here in the farmstand! This week, we'll have some eggnog from Crescent Ridge and Caramel Advent calendars from McCrea's Caramels. We're also debuting  gift baskets  created with some of the products we have in our farmstand! These gift baskets will be offered at varying price points ($15, $25, $40+), to meet your gift-giving needs.  Everything in the farmstand is from New England, and so all of these baskets will be an entirely locally-sourced option for your gift giving needs. Come check  them out!

LexFarm Grown

Herbs - Parsley, Cilantro, Sage, Thyme
Greens - Chard, Kale, Collards, Braising Mix, Arugula, Spinach
Winter Squash - Butternut, Jester, Acorn
Carrots
Daikon
Onions
Scallions
Leeks


Vermont and Massachusetts Grown 

Kabocha squash
Honeynut squash
Sweet potatoes
Heirloom apples*
Pears*

* indicates it is not organic. 

Everything is certified organic, unless stated otherwise.

Fall CSA Week 3

LexFarm Grown
Celeriac (see some celeriac recipe inspiration here)
Garlic
Purple Top Turnips
Herbs
Leeks
Kale or Collards
Arugula

From Riverland Farm
Sweet Potatoes
Cabbage
Beets (see some beet recipe inspiration here)
 

All produce is certified organic, unless specified otherwise.

 

All items are subject to change. We make our best guess about which veggies will be ready to harvest and when, but sometimes the weather and other factors do not cooperate.

Bring bags to take home your veggies!

What to Cook this Week - Beet Arugula Salad

This weeks recipe choice is inspired by storage root vegetables. We've got some monstrous celeriac and beets to distribute this week and we hope you enjoy. This recipe quick pickles the celeriac in lemon juice rather than roasting it, which adds a lovely crunch to the recipe. Throw in some arugula to add some greenery, I'm sure it would be delicious. I'm on a celeriac kick right now, and have been wanting to roast some and puree it into some mashed potatoes... just another idea for ya! Hope you enjoy!

This recipe was originally published on Epicurious

Ingredients

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled

Directions

Step 1: Put oven rack in middle position and preheat oven to 425°F.

Step 2: Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.

Step 3: While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

Step 4: Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.

Step 5: Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
 

If you cook anything exceptionally delicious with your LexFarm produce email us (info@lexfarm.org) the recipe and a short description and you may be featured in a future newsletter!

Notes from the Field


The overnight lows the past couple of weeks have brought most of our outdoor crops down. We harvested as much as we could from them while they were still alive. We harvested and donated over 100lbs of lettuce, scallions, and kale before the first hard frost.

Our winter kill cover crop of oats and peas has perished at long last. Next season it will become the perfect mulch for whatever vegetables go into this field. You may see some hardier cover crops that are still green in our fields, those are rye and clover. They may look teeny tiny right now, but they are a winter hardy cover crop that will start growing again in the spring. It will eventually get tall enough where we can crimp it down to form a mulch over our beds. Not only do cover crops create a good mulch for next season, by keeping living roots in the ground year round we continue to feed the soil microbiome even in the coldest months. This creates a healthier soil environment and also reduces erosion and nutrient runoff from rain, which is common in bare soils. Even in the dead of winter the soil is alive!

-Miranda 

Visit LexFarm at the Taste of Lexington




LexFarm will be participating in the annual Taste of Lexington, Wednesday, December 7th, 2022 from 5pm - 9:30pm in Lexington Center. We will be debuting holiday gift baskets at a range of prices for your gift-giving needs.  We will have baskets with fresh fruit, or all the ingredients you need for a locally produced meal!  Come visit us and all of the other many wonderful businesses in Lexington.   

 

Want to Spend More Time on the Farm? 


Are you interested in being more involved in "behind the scenes" work that makes everything you enjoy about LexFarm possible?
Please consider volunteering for the LexFarm Board or one of its many committees.  We're looking for people who have interests in gardening, education, marketing, public relantions, tech and fundraising.  If you any of these skills or are just interested in helping out, contact Mary Rose Scozzafava at MaryRose@lexfarm.org.
 

Donations for Learning Garden!

We are seeking the following items for our youth programs, and would love to get them used! 

  • Plastic wash tubs

  • woven baskets

  • children's gardening gloves

  • Child-sized wheelbarrow

  • Step stool (for access to tall places)

 

If you have items to donate please reach out to Rachel at education@lexfarm.org to coordinate a drop off or pick up.

 

Visiting the Farm


The community is always welcome to walk around our farm between dawn and dusk. Our fields connect Lowell Street to Silk Fields Farm, the Arlington Reservoir walking path, and the ACROSS Lexington D path. Many birds overwinter on our farm, and a list of recent species spotted can be found here. Come visit!

A few farm guidelines -- Please stay on farm roads and respect the farm rules, listed on our info kiosk. Refrain from touching the crops or equipment. Please do not visit the farm if you are not feeling well. Unfortunately we cannot allow dogs on the farm, so it's best to leave your four-legged friends at home.

Contact Us


For general inquiries about the organization and the farm, email info@lexfarm.org.
For the CSA, email csa@lexfarm.org.
For the farm store, email farmstand@lexfarm.org
For education classes, email education@lexfarm.org.
For volunteering, email volunteer@lexfarm.org.

Please know we do our best to respond in a timely fashion, but are in the fields more than we are at our computers and sometimes our response time is delayed.
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Staff


Pamela Tames, Executive Director
Allison Ostrowski, Farm Manager
Miranda Lachman, Assistant Farm Manager

Rachel Curtin, Educator
Chamara Sandaradura, Bookkeeper

Katerina Kyuchukova, Assistant Grower
Maya Ron, Assistant Farm Retail Manager

Board of Directors


Mary Rose Scozzafava, President
Mark Gabrenya, Vice President 
Mark Manasas, Vice President
Tharshini Mathew, Treasurer
Sheila Chen Lawrence, Clerk
Lisa Farrell
Eric Helmuth
Patrick Johnson
Sarah Krissoff
Nyree Bekarian Mack
Maria Sagan
Susan Schiffer
Ping Shen
Jill Melendez Young