August 30, 2022

Lexington Community Farm
52 Lowell Street, Lexington, MA

In This Issue

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What's in Your CSA Share this Week


It's TOMATO time! We're going heavy on the tomatoes this year because they are so abundant! They went down early last year in the wet weather but are loving all this dry heat! Having a variety of crops that thrive in different conditions is an insurance policy against an increasingly unpredictable climate. 

Summer CSA Week 13 
  • Chard
  • Summer Squash
  • Lettuce
  • Tomatoes
  • Eggplant 
  • Poblano peppers

From Riverland

  • Watermelon
  • Leeks or Carrots

Pick Your Own (PYO) this week

  • Cherry Tomatoes or Husk Cherries
  • Shishito Peppers

Flower CSA week 7!

If you signed up for a flower share, please visit the farmstand during open hours for details on where to harvest and how to harvest your flowers for the week. Bring your own clippers!

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!

Fresh in the Farm Store

It's peak tomato time! We're offering BULK tomato pricing for over 10 pounds of tomatoes in the farm stand. Stock your pantry (or freezer) this week and enjoy the fresh taste of summer all year long! 

Please remember to bring your own bags! 

LexFarm Grown
Tomatoes - Cherry, Slicing, Plum, Heirloom
Herbs - Basil, Parsley
Eggplant - Fairytale, Italian, Asian
Summer Squash - Patty Pan, Zucchini, Yellow crookneck
Peppers - Shishito, Bell, Poblano, Jalapeno
Sweet Potato Vines
Bitter Melon
Husk Cherries

Vermont and Massachusetts Grown Produce

IPM apples
Conventionally grown blackberries

Everything is certified organic, unless stated otherwise.


Farm Stand Hours
Wednesday, 2 pm - 7 pm
Thursday, 2 pm - 7 pm
Friday, 2 pm - 7 pm
Saturday, 9 am – 2 pm

Pick Your Own Flowers

Our flowers are blooming and abundant!  We are opening up PYO flowers to the public. Please bring your own scisoors and pick your flowers during Farm Stand hours. Visit the Farm Stand for guidance on how to pick a beautiful bouquet!

Featured Vendor - Sowing Roots

Sowing Roots Farm Comes to the LexFarm farm stand!

Sowing Roots is a small African American owned farm established in 2021 in Underhill, Vermont, raising high-quality pasture-raised chicken and specialty produce. Sowing Roots seeks to raise the standard on the dignity, cleanliness, and healthfulness of your poultry. No GMOs, chemicals, antibiotics, or anything other than 100% natural inputs are used on the farm. Only sunshine, green pastures, and caring attentiveness. Sowing Roots Farm is owned and operated by Aaron Carroll, a dedicated father, farmer, and photographer. Aaron is a transplant to Vermont from Columbus, Ohio, where he studied as a Master Gardener Volunteer at the Ohio State University. A lifelong lover of horticulture and community service, Aaron has worked and volunteered with at-risk youth, adults with disabilities, homeless shelters, and minority honor students. In many cases, using plants and exposure to horticulture as a tool for connection.   

He continues to dedicate himself to volunteering, along with operating and growing his poultry and specialty produce farm in Northern Vermont. It is his goal to achieve scale as a black-owned farm while highlighting the sub-optimal levels of minority farm ownership and participation in local and regional food systems.

What to Cook this Week - Panzanella

This bread salad is absolutely amazing with ripe tomatoes AND the recipe calls for 2.5 POUNDS of tomatoes! What could be better right now? An easy, light dinner and using up that many tomatoes in one meal! 

Originally published on Serious Eats



  • 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces

  • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)

  • 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes) --Try with Lexington Sourdough from Bread Obsessions in the farm stand!

  • 10 tablespoons (150ml) extra-virgin olive oil, divided

  • 1 small shallot, minced (about 2 tablespoons)

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons white wine vinegar or red wine vinegar

  • Freshly ground black pepper

  • 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

  1. Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
  2. Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
  3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
  4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

Notes From The Field

Did you know your farmers were an amazing group entirely made up of women this season? 

In this last week of August, we say goodbye to our amazing field crew. This group of women has really been integral to our successes this year at LexFarm! They've dug deep (pun intended) and worked hard to keep crops growing during this very challenging season. I feel super grateful to have worked with all of them and will miss them tremendously!

Anna, your kindness and genuine good nature have been so welcome this season! You're strong, intelligent and hard working and I'm so glad you're here this season!

Gina, your fierceness and leadership skills really shone this season! You're not afraid to jump in and learn new things and that (has) and will take you far in life! Thank you for being here this season!

Gracie, your sense of humor has been clutch! Laughter is so important to to this work! Your sensitivity, intuition and support are qualities that I feel especially lucky to have experienced this season! I'm so glad you're here! 

Kat, you're not leaving yet but, I'm on a roll! You're an amazing cheerleader! Your positive personality has been a great addition to our team this season. You've willingly stepped up again and again when we've needed you to and for that, I'm so grateful to have you here this season! 

Miranda, (she's on vacation this week and so I get to compliment her in the newsletter she's been writing) I would not have gotten through this season without you! Your organization, sharp mind, multifaceted abilities and critical thinking skills are stellar qualities that LexFarm is so lucky to have!

If you see any of these wonderful women around the farm this week (or in subsequent weeks) please join me in thanking them for all their hard work!

- Allison

August Free Music Series 

Sunset concerts. Bring your chairs/blankets and picnics and celebrate music’s magic in our fields.

Second concert: TOMORROW!

Wednesday, Aug 31, 6-7pm, (rain date-9/1)

Coffee to Cocktailspop, bluegrass and roots music, on guitar, harmonica and mandolin.

Lisa and Jay Anas as the duo Coffee to Cocktails, play a wide variety of musical genres, such as classical, pop, bluegrass and roots on guitar, harmonica and mandolin. 

Lisa has been singing all of her life; in a wedding band, small combos, as a church soloist, and also solo and group classical and operatic recitals in several Boston area venues. Jay was nothing more than a guitar wanna-be for decades. Together for 20 years, they rarely ever paired their talents.

The onset of Covid-19 gave them lots of down time and their lives truly became one endless cycle of morning coffee to evening cocktails. They began rehearsing songs between the two beverage times. The name stuck.  You can also see them at area Farmers’ Markets, the Arlington Beer Garden and the Annual Arlington Porchfest.

LexFarm thanks the Lexington Council for the Arts for a grant which helps support this concert series. The Lexington Council of the Arts is supported by the Massachusetts Cultural Council.  

Puppet Shows in the Learning Garden! Two family fun events this fall!

Let Margaret Moody Puppets carry you into different worlds with the flip of a hand. Join us at LexFarm for two family fun events this fall!
Cow and Mouse's Picnic
Cow and Mouse love to play and picnic together -- until it's time to share Cow's dessert. Join Margaret Moody Puppets for a gentle farm fable told with lively animal puppets. Best for ages 3 to 7, 25 minutes. 
Date: Saturday, 9/24 (rain date 9/25)
Time: 10:30am

Location: LexFarm Learning Garden
Purchase tickets by credit card or cash at the event: $5/person or $15 max per family
The Trolls and the Tree
Two trolls agree to take care of the fairies' woodland garden. But when there's not enough space for their breakfast nook, what should they keep -- their deluxe toaster or the fairies' cherished tree?  Margaret Moody Puppets will delight with an interactive environmental puppet show accompanied by Arlington musician Peter Lehman on lute. Best for ages 5 to 10, 35 minutes.

Date: Saturday, 10/22 (rain date 10/23)       
Time: 10:30am
Location: LexFarm Learning Garden
Purchase tickets by credit card or cash at the event: $5/person or $15 max per family

Cosponsored by Arlington Mothers Out Front

Nourish Returns to LexFarm

Wednesday evenings this September 14, 21 and 28. 

Discover the farm in new ways by participating in one or more small group sessions. 

Award winning local choreographer and LexFarm Artist in Residence Jessica Roseman leads NOURISH, participatory movement sessions to help people get grounded and connected to themselves, each other, and to the land.

NOURISH is a community based project that combines moving, talking, drawing, and writing. Participants move on their own terms to feed the senses - a practice in “spatial justice.”  

This September, Jess will be holding small group NOURISH dance sessions.  Plan to discover the farm in new ways and by participating in one or more FREE sessions.

NOURISH sessions are suitable for all ages, abilities, and levels of experience, but space is limited to 3 participants per session. Please sign up for each date separately.

WEDNESDAYS 6-7 PM September 14, 21, 28. 

Sign Up for Session 1, 9/14

Sign Up for Session 2, 9/21
Sign Up for Session 3, 9/28

Wear secure shoes, comfortable clothing, and bring water. We will meet in the Learning Garden and then move from there.

For more information, visit

NOURISH at LexFarm has been funded in part by the New England Foundation for the Arts’ Public Art for Spatial Justice Grant; Lexington Cultural Council and the Arlington Commission for Arts and Culture, local agencies which are supported by the Massachusetts Cultural Council

Save the Date for the Harvest Festival!

Sunday October 2, 2022, 10am - 1pm

52 Lowell St, Lexington

Plan to join us as we come together to enjoy and celebrate the farm. We will have children activities, food vendors Del Sur and Tubb's Doughnuts, local band Back Pocket, farm tours, shopping in the farm store and more.

Silk Fields Farm will be open for guests to view their chickens, goats, and alpacas.  
Come enjoy the company of our farm community!


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
For the CSA, email
For the farm store, email
For education classes, email
For volunteering, email

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

Alexandra Wolf, Farm Retail Manager
Rachel Curtin, Educator
Chamara Sandaradura, Bookkeeper

Katerina Kyuchukova, Assistant Grower
Grace Jackson, Farm Crew
Gina Maffei, Farm Crew
Maya Ron, Assistant Farm Retail Manager
Anna Slager, Farm Crew

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