September 20, 2022

Lexington Community Farm
52 Lowell Street, Lexington, MA

In This Issue

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What's in Your CSA Share this Week

Summer CSA Week 16
  • Collards or Kale
  • Eggplant
  • Tomatoes
  • Bok Choy or Chard
  • Cilantro or Lemongrass
  • Carrots

From Riverland Farm

  • Lunchbox Peppers

Pick Your Own (PYO) this week

  • Cherry Tomatoes or Shishitos
  • Green Beans

Flower CSA week 10!

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

We will have the first of the fall and winter squashes in the farm store this week. Roast them with LexFarm root veggies and a whole chicken from Sowing Roots Farm for a cozy fall meal. 

LexFarm Grown
Tomatoes - Cherry, Slicing, Plum, Heirloom
Herbs - Basil, Parsley, Cilantro
Eggplant - Fairytale, Italian, Asian
Peppers - Shishito, Bell, Poblano, Jalapeno
Greens - Chard, Kale, Collards, baby kale
Bitter Melon
Husk Cherries
Green Beans

Vermont and Massachusetts Grown Produce
All organic (arriving Thursday):
Acorn Squash
Butternut squash
honeynut squash 
Pie pumpkins
Red and Gold potatoes

Raspberries (conventional)
Plums (IPM)
Heirloom apples (IPM)

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 continue to bloom in abundance, allowing us to welcome everyone to pick-your-own flowers. Visit while the Farm Stand is open. Bring your own scisoors. Come to the Farm Stand for guidance on how to pick a beautiful bouquet!

What to Cook this Week - Stir Fried Eggplant Potatoes and Peppers

A stir fry hailing from North Eastern China, this dish uses up much of September's bounty. It may feel like fall, but fruiting summer crops are still coming in strong like eggplant and peppers. Take advantage of them now, as the nights get colder they will stop growing soon!

This recipe was originally published on The Woks of Life
  • 3 cloves garlic (smashed and peeled)
  • 2 scallions (chopped)
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • 2 long Chinese eggplants (cut on an angle into large bite-sized pieces)
  • 1 large potato (about 8 ounces/225g, peeled and cut on an angle into large bite-sized pieces)
  • ½ red bell pepper (cut into large bite-sized pieces)
  • ½ orange bell pepper (cut into large bite-sized pieces)
  • 4 tablespoons oil
  • 1 tablespoon Shaoxing Wine
  • 2 tablespoons light soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil
  • Salt to taste


  • First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
  • Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
  • Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them. Now add the bell peppers, and stir-fry for another minute. Transfer everything to a dish and set aside.
  • There should be oil left in the wok. Add the eggplant and brown slightly. I learned this technique from Bill: spread the eggplant pieces into a single layer, cover the lid for a minute, uncover, stir the eggplant to avoid burning, then repeat. Do this 2-3 times until the eggplant is cooked through. Transfer to a dish.
  • Add a bit of oil if the wok is very dry at this point. In my case, the wok was still well-oiled, so I didn’t need additional oil. Add the garlic, cook it for a few seconds, and add all the vegetables back to the wok. Now quickly add the Shaoxing wine, light soy sauce, sugar, white pepper, and sesame oil. Stir and mix everything well. Time to turn up the heat and add the cornstarch slurry (stir well before adding, as the cornstarch settles to the bottom) and the scallions. Stir a couple of times to coat the vegetables with sauce, add salt to taste, and you’re ready to serve!

Notes From The Field

We just finished harvesting our sweet potatoes this morning and what a bounty it was! Pictured here is Kat with some gargantuan taters! 

This year we heavily mulched our sweet potatoes with straw instead of using the typical black plastic. Having a layer of carbon on the soil surface mimics the forest floor and attracts worms and other insects to the top layer of soil. They aerate the soil and slowly digest the straw creating a nutrient rich fluffy soil for our sweet potatoes to grow in. 

Our sweet potato patch was home to many other critters this year including voles which made the straw mulch their home. As we were harvesting we saw a snake and a hawk in the sweet potatoes, both eat voles and other critters. We love seeing the food chain in action here on the farm!


Join LexFarm and Wonder Yoga for a Fall Equinox Yoga Retreat on the Farm!

Date: September 22, 2022

Time: 5:00-7:00pm

Place: 52 Lowell St, Lexington, MA 02420

The Fall Equinox is a time when the energies of light and dark are held in balance, a time when the length of day and night are equal.  Find balance, join Nicole Siegel and the Wonder Yoga and Lexington Farm communities for a Fall Equinox mini yoga retreat at LexFarm.  We will celebrate the balance of the equinox with a farm tour, a 75 minute yin and yang yoga practice, and meditation.  All participants will receive a small complimentary gift from the farm and wonder yoga.  We hope to see you there!

Pre-registration is required for this event. This workshop is for all levels.  Please bring your own yoga mat and bottle of water. 


Members - $50 (Monthly and Annual members of Wonder Yoga, and LexFarm members only) *use code fall22 at check out

Non-members - $65

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

Cohosted by Arlington Mothers Out Front

LexFarm's Annual 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 with these activities:

  • Children's activities, run by our educators 

  • Food vendors: Del Sur Empanadas, Tubb's Doughnuts and Rancatore's ice cream highlighting LexFarm produce, finger food in the farmstand

  • Live music: Local band Backpocket, blues, soul, funk and rock
  • Create flower bracelets
  • Info Tables: how to support your local food system: Info on sustainable farming, gardening, farm education sampler

  • Scavenger hunt -  2 different age groups

  • Shop in the farm store

  • Visit Silk Fields Farm, open for guests to view their chickens, goats, and alpacas. 

And more!

Come enjoy the company of our farm community!


Visit LexFarm at Discovery Day - Rescheduled for October 8

Lexington Discovery Day (rained out in May) is rescheduled for Saturday, October 8 from 10 am tp 3 pm.  Join us as we take over Mass Ave in Lexington Center for a day of music, games, entertainment, food, and fun! 

LexDoingGood Community Event on October 22

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 ChamberMusic 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!

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
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