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August 16, 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 11 

  • Chard
  • Summer Squash
  • Carrots
  • Cucumber
  • Garlic
  • Tomatoes
  • Lemongrass or Celery
  • Eggplant

From Riverland

  • Watermelon or Cantaloupe
  • Leeks 

Pick Your Own (PYO) this week

  • Italian Basil or Thai Basil
  • Green Beans or Cherry Tomatoes
  • Shishitos

Flower CSA week 5!

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 will have our own beautiful certified organic flower bouquets as well as fresh fruit and organic corn from partner farms. We also have all the makings for a gorgeous local pizza, including dough from Breadboard bakery, Walden Meats pepperoni, Alex's Ugly tomato sauce, LexFarm basil, and Mozzarella House cheese.

Please remember to bring your own bags! 

LexFarm Grown
Tomatoes - Cherry, Slicing, Plum, Heirloom
Herbs - Basil, Cilantro, Parsley
Eggplant - Fairytale, Italian, Asian
Summer Squash - Patty Pan, Zucchini, Yellow crookneck
Cucumbers - Striped Armenian, Pickling, Slicing
Peppers - Shishito, Bell, Poblano, Jalapeno
Carrots
Chard
Celery
Sweet Potato Vines
Green Beans
Bitter Melon

Vermont and Massachusetts Grown Produce
Blackberries, Conventional
Blueberries 
Cantaloupe
Corn 
Lettuce 
Peaches, IPM
Potatoes

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

What to Cook this Week - Lemongrass


The lemongrass in our glass greenhouse is absolutely thriving and we're so excited to offer it in the share again this week. Since it may be a new ingredient to some I thought I'd share some ideas on how to use it. The first thing to know about lemongrass is that it freezes really well and can easily be used at a later date. Simply chop the bottom of the stalks into batons and freeze for soups, or blend in a food processor and freeze as a paste in ice cube trays. Take the leafy green parts and let them dry naturally in your kitchen, then break it into smaller pieces to use as a loose leaf tea.

If you're looking to use your lemongrass fresh, there are infinite options! It's wonderful in soups or minced up in a marinate for veggies or meat. Here's a recipe I found that puts lemongrass in a delicious sounding sauce that would be good with tofu, chicken, or veggies.

Originally published on Pinch of Yum

Ingredients

Chicken:

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 teaspoon paprika
  • garlic powder, onion powder, salt, and pepper to taste
  • olive oil

Lemongrass Sauce:

  • 3 cloves garlic, minced
  • 1 jalapeno, ribs and seeds removed (optional), minced
  • one 1-inch knob of ginger, grated or minced
  • 2 tablespoons lemongrass or lemongrass paste
  • 1 tablespoon brown sugar
  • one 14-ounce can unsweetened coconut cream (similar to coconut milk, but NOT the same as cream of coconut, which is sweetened!)
  • juice and zest of one lime
  • salt to taste

Serve with:

  • cilantro and/or basil, chopped
  • rice
  • zucchini or broccoli or a nice lil green salad
Instructions
  1. Cook the chicken: Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.
  2. Make the lemongrass sauce: Add the garlic, jalapeño, and ginger to the chicken pan (you don’t have to wipe it out – save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt. 
  3. Finish: Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like (see zucchini directions in the notes section). And now enjoy this amazing flavor moment.

Notes From The Field

We saw an absolutely bonkers dragon fly in our pepper field last week. If anyone knows what kind it is let us know! 

It's starting to feel like the wave of intense farming is behind us and things are finally starting to calm down a bit. There's no more greenhouse seeding for the season, and we're on the last page of our field plan. The last of our main fall crops are going in the ground this week, and after that it's just smaller plantings of things like lettuce and scallions. It's the time of year I feel like I can finally exhale and move a little bit slower.

With not as much transplanting to do, we have time to stay on top of weeding, mostly with collinear hoes and some by hand. We're past peak sun so soon weeds will start to grow a little slower and so will crops.

There is still a long to do list, but it does feel like the season is winding down a little bit. At the very least the air feels different this week, maybe because it's not 95 degrees anymore. Now is the time to soak it all in, the bountiful harvests, the cool bugs, the coyote and hawk sightings. 

- Miranda

Mushroom CSA Fall Sign Up


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.

Help Plan the Future of Open Space and Recreation in Lexington


The Conservation and Recreation Departments are updating Lexington’s Open Space and Recreation Plan (OSRP), and hosting public meetings to ask residents for their input.

It is important that they hear from folks who are interested in preserving and maintaining agricultural land, especially LexFarm.

The next meeting is Tuesday, Aug 23 at 6:30 PM. The agenda and zoom link will be posted on the Conservation Commission’s website.  

 

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 has Started!

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 Education@LexFarm.org

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, 1 spot left
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, 3 spots left
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

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 are planning children activities, food trucks, tasting samples, live music and more.e. 

Silk Fields Farm will be open for guests to view their chickens, goats, and alpacas.  

Come enjoy the company of our farm community!

Meet the Youth Crew 

Engaging community members of all ages is very important at LexFarm. This summer, we created a program just for teens, ages 16 and older, we called the Youth Crew.

For 4 sesions in July or August, teens learned about growing healthy, fresh produce, and running a certified-organic farm. They performed essential farming tasks, such as weeding our sweet potato field, moving landscape fabric to prevent weeds from growing in our carrot pathways, and prepping beds to transplant into.

While LexFarm has welcomed teens in the past, we found that a teen-specific group supported and motivated each other, that a multi-session program attracted more participants interested in food, farming and sustainability. 

Two teens, Aayush Vaswani and Aanya Vaswani, want to bring fresh produce to underserved communities and to create awareness of healthy living. Of his time at LexFarm, Aayush said "We are extremely thankful to Lex Farm. ... We all got dirt under our fingers and learned so much from the amazing staff..." 


Other Opportunities to Get Involved at LexFarm

 Field Work on Wednesdays and SaturdaysPut your hands in the dirt and do a little farming. 

       Wednesday afternoons, 1:30 – 3:30 pm, adults 18+ 

       Second Saturday morning of each month, 10:00 am – 12 noon, all ages.

Community and corporate groupsBring your community or work group onto the farm to get outside and work as a team while helping LexFarm on important projects that require a lot of hands.  

       Mondays, Tuesdays or Thursdays, for 2-4 hours.

To sign up for these or other activities, go to our Volunteer page.  We look forward to seeing you on the farm! 

Shout Out to Lex Zero Waste Collaborative

LexFarm has two new signs, one located in Lexington Center and the other at the Arlington Reservoir/LexFarm access point (below).

The reusable “sandwich boards” in which the signs sit are owned by LexZeroWaste. The organization, a nonprofit started in 2020, is dedicated to the increased adoption of sustainable practices.

Buying and sharing these reusable sign holders is just one of the many ways that LexZeroWaste is helping to make sustainability simple. 

Thank you Lex Zero Waste!

 

 

 

 

Fun Facts about LexFarm ... Did you know?

Farm work at LexFarm used to be done by horses.



Members of the Busa family, who were among the many Italian immigrants who established “market gardens” in Lexington and surrounding towns around 1900, grew vegetables and flowers on the land where LexFarm now operates for almost 100 years. Of course, there were no fuel-powered tractors back then. It was all horse-powered!  


Signs of those living tractors still can be found at LexFarm.  Horseshoes are buried in the fields, rediscovered as the farmers till the plant beds. This photo shows some of the horseshoes found buried at LexFarm.

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.

Staff


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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Copyright © 2022 Lexington Community Farm Coalition, Inc., All rights reserved.


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