August 23, 2022

Lexington Community Farm
52 Lowell Street, Lexington, MA

In This Issue

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What's in Your CSA Share this Week


A lot of curve balls were thrown at us this season, mostly related to drought which lead to a lot of pest pressure. We plan to provide as varied a CSA share as possible each year, but because of lack of rainfall and insects and animals eating our plants we haven't been able to offer as much variation as we'd like so far this season. Going into the fall we hope to offer you more choice in your share each week. In the meantime, our tomatoes are thriving and we plan to load you up with as many as possible while they last!

Summer CSA Week 12 

  • Chard
  • Summer Squash
  • Carrots
  • Tomatoes
  • Eggplant
  • Jalapeno or Poblano peppers

From Riverland

  • Watermelon or Cantaloupe
  • Leeks 

Pick Your Own (PYO) this week

  • Cherry Tomatoes
  • Shishitos

Flower CSA week 6!

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

This week in the farm store we celebrate the peak freshness of summer fruits and veggies. Try a delicious meal of fresh baked bread from Bread Obsession, LexFarm tomatoes and basil, Dancing Goat olive oil, and fresh Mozzarella House cheese.  

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
Cucumbers - Striped Armenian, Pickling, Slicing (last call for cukes! they are dying and won't be around much longer)
Peppers - Shishito, Bell, Poblano, Jalapeno
Sweet Potato Vines
Green Beans
Bitter Melon
Husk Cherries

Vermont and Massachusetts Grown Produce

IPM apples
Conventionally grown blackberries

Everything is certified organic, unless stated otherwise.

PYO Flowers

Our flower field is blooming and we are opening up Pick Your Own flowers to the public during Farm Stand hours. Visit the register for instructions on how to pick a beautiful bouquet!

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

What to Cook this Week - Grilled Salsa

This time of the season if I'm not eating tomato at every meal, I'm not eating enough tomatoes. I'm so inspired by tomatoes I'm considering canning my own tomato paste this year. A little experiment with a dehydrator and a crate of slicing tomatoes yielded some delicious jammy tomato halves that opened a whole new tomato world for me. Anyways, I love a good charred tomato and this salsa looks like a great way to use up a lot of tomatoes and seems like a delicious addition to some breakfast tacos or just as a dip with chips. While the recipe does use a charcoal grill, I find that I can get a similar charred affect with a cast iron skillet covered in tin foil (to reduce smoking) or under a broiler.

Originally published on Food52


  • 1 small head of garlic
  • 3 or 4 roma tomatoes
  • 1 or 2 heirloom variety tomatoes (Box Car Willies or Wisconsin 55 are good)
  • 1 poblano pepper or 3 jalapeños or your choice
  • 3 to 4 half-inch-thick slices of red onion, left intact
  • Kosher salt and freshly ground pepper
  • Handful of cilantro
  • Splash of red wine vinegar
  • Drizzle of olive oil
  1. Fire up your charcoal grill. Let the coals get blazing hot.
  2. Wash the vegetables.
  3. Place the garlic off to the side of the coals where it will brown the paper skins but not burn the cloves. The garlic will take the longest to cook of everything. Let it get good and brown on all sides.
  4. Now place the tomatoes and peppers right on the coals. Let them blister and blacken. Remove them to a tray. Let the juices collect in the tray.
  5. Place the grill grate on the grill and grill the onions until they are caramelized and soft.
  6. If you plan to grill more stuff, like a nice skirt steak, you will probably need to add a few more coals to the fire. You be the judge.
  7. Peel the pepper, being careful not to spill or lose any pepper juices. I remove the seeds and, obviously, the stems. Put peeled peppers, tomatoes, onion, and peeled roasted garlic cloves into the bowl of a food processor. Add the tomato and pepper juices that collected in the bottom of the tray.
  8. Add a two-finger pinch of salt, some pepper, half the cilantro, the red wine vinegar, and olive oil. Pulse the processor until the salsa reaches your desired consistency. I like this particular salsa smoother than most but still chunky. Taste the salsa and adjust the seasoning as necessary.
  9. Pour into a serving bowl, garnish with cilantro, and serve.

Notes From The Field

We are in the thick of flipping beds this week. Transitioning fields from summer crops to cover crop or fall veggies. We plant two different mixes of cover crop on the farm. The first is oats and peas, which grows for the remainder of the season and dies in the winter. Next spring it will provide us with a great mulch to plant into. The other is rye and vetch, which roots in the fall and comes back in the spring. When we need to plant into the field we terminate it with a roller crimper and tarps so that it turns into a mulch. The timing of both of these cover crops is important, they need to grow a certain amount in the fall in order to provide adequate ground cover next spring. Keeping living plants in the soil for as much of the growing season as possible is important in keeping the soil microbiome alive and healthy!

Pictured to the left is our field crew flipping beds in our glass greenhouse. The cucumbers are coming out and fall leafy greens are going in! The glass greenhouse provides the plants with a little extra heat and protection from the elements as it gets colder. We'll be harvesting from here well into the fall.

- Miranda

Mushroom CSA Fall Sign Up - Last call!

We are thrilled to partner with Fat Moon Mushrooms again this fall to offer a weekly mushroom CSA share. Produced nearby in the Merrimack Valley, these certified organic fungi are a delicious addition to any dish. Each share is one pound of mushrooms weekly, and the varieties change each week based on availability. Varieties include Shiitake, Oyster (blue, brown, black pearl, yellow), King Trumpet, Lions Mane, Chestnut and Pioppino. 

This CSA share will run for 10 weeks from September 8th through November 10th with pickups at LexFarm. This CSA costs $165, which comes out to $16.50 per week, well below the retail cost of mushrooms by the pound!

Registration is open to all who wish to sign up! Please visit here to sign up and learn more about mushrooms.

August Free Music Series 

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

Second concert: 

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.  

Fall Youth Programs - Enrollment continuing

Youth program registration for fall 2022 is open! LexFarm youth programs offer many opportunities for hands-on learning and play in a beautiful farm setting. Based in the LexFarm learning garden, our classes expose children to all aspects of the growing cycle: planting, weeding, watering, and harvesting. We explore the wildlife at the Arlington reservoir, and visit with the animals at neighboring Silk Fields Farm. This coming fall we're excited to expand our offerings to serve children age 2 through 3rd grade, adding a new Art in the Garden class and extending our season by running classes from mid-September through early December. For questions, email

Join us for outdoor adventures on the farm this fall, and read more on our offerings here.                                  

Farm Friends Wednesday 9:30am, 2-3 y/o with caregiver, 6 wks, 9/21-10-26, Sold out
Farm Friends Wednesday 10:45am, 2-3 y/o with caregiver, 6 wks, 9/21-10-26, Sold out
Art in the Garden - Monday Morning , 4-6 yo, 9:30-11:30. 9/12-11/7
Farm Explorers  - Tuesday Afternoon Session 1, 4-6 yo, 2:45-4:45, 6 wks, 9/6-10/11, Sold out
Farm Explorers  - Tuesday Afternoon Session 2, 4-6 yo, 2:45-4:45, 6 wks, 10/25-12/6
Farm Explorers - Thursday Morning Session 1, 4-6 yo, 10-11:30, 6 wks, 9/8-10/13
Farm Explorers - Thursday Morning Session 2, 4-6 yo, 10-11:30, 6 wks, 10/27-12/8
Farm Scouts  - Friday Afternoon Session 1, K-3rd graders, 2:45-4:45, 6 wks, 9/9-10/14, Sold out
Farm Scouts  - Friday Afternoon Session 2, K-3rd graders, 2:45-4:45, 6 wks, 10/28-12/9, 1 spot left

Gleaning at LexFarm

If you volunteer in the fields, you see the farm crew race to harvest for CSAs, the farm stand and donations to hunger relief organizations. Still, surplus produce sometimes remains in the fields, where it is eaten by animals, damaged by pests or spoils. 

Gleaning means to gather leftover produce after a harvest. LexFarm calls on Boston Area Gleaners to rescue large quantities of LexFarm produce 4-5 times/season. Still, we wondered whether we could engage in small, more frequent gleaning to rescue even more food. This summer, a small, rotating group of adult volunteers were available weekly after Friday’s harvest. Asst. Farm Manager Miranda identified the veggies or herbs available and instructed us on how to harvest them. The results were beets, broccolini, cucumbers, zucchini and basil, which were delivered to the Lexington Food Pantry. If you are interested in rescuing food, contact


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!


LexDoingGood Community Event


Fun and free! We invite you to join LexFarm at the Community Endowment of Lexington (CEL) on October 22, from 10 AM- 1 PM for LexDoingGood, a first of its kind community event at the Lexington Community Center, 39 Marrett Road Lexington, spotlighting the people and organizations working to make Lexington a better place to live and work. Performances from local arts groups—including Lexington Chamber Music Center, SNAP, and the William Diamond Fife & Drum Corps—will be held throughout the afternoon. Free and open to everyone.  Hope to see you there!

Sign up for the Lexington Conservation Department Newsletter

Lexington Folks:

Want to sign up to receive the monthly Conservation Newsletter? Visit the Town of Lexington Email Subscription Lists site and choose "Conservation News and Events"

View the Conservation E-Newsletter.


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.


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
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