In This Issue

• Fall/Winter Farm Store Hours and CSA Information
• Fresh in the Farm Store
• What to Cook this Week - Aloo Gobi
• Notes From The Field
• Lexington Pumpkin Fest October 30 - Stop by the LexFarm Table
• October 31 is the Final Day to Contribute to Lexington’s Open Space and Recreation Plan 
• Please Return our Clippers to the Farm Stand
• Visiting the Farm
• Contact Us

Fall/Winter Farm Store Hours and CSA Information

As the Summer CSA wrapped up last week and daylight hours are getting shorter, we have transitioned to Fall/Winter hours at LexFarm. Mark your calendars!
 

Fall/Winter Farm Stand Hours

Fall/Winter CSA Pickup Dates

Fresh in the Farm Store

Welcome to the first week of our fall hours! This week we wanted to highlight some cool farmstand items we have in stock - small bean Natto, a traditional Japanese food made from fermented whole soybeans, as well as urdang cheese, a richly flavored goat's milk cheese. Also, come check out our sale section featuring yummy snacks like popcorn!

What to Cook this Week - Aloo Gobi

• 2 potatoes medium, sliced or cubed
• 1 cauliflower medium, cut into small florets
• 1 onion medium, chopped
• 2 tomatoes medium, chopped
• 1/2 teaspoon cumin seeds
• 1.5 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dry mango powder amchur
• 1/4 teaspoon red chili powder or to taste
• 1/4 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 3-4 teaspoons oil
• 2 tablespoons chopped cilantro
• salt to taste

Instructions

• Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
• Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
• Drain on a tissue paper and set aside.
• In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
• Add the onions and cook for 2 minutes till translucent.
• Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
• Add the chopped tomatoes and cook for 2 minutes till they are little soft.
• Add turmeric powder, red chili powder, coriander powder and amchur (mango powder).
• Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
• Add chopped coriander leaves and give a good mix.
• Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
• Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine. 
• Garnish with some more coriander leaves and serve hot with any Indian bread.

Notes From The Field

We're excited for things to slow down here at the farm and to transition to our fall schedule. This week we're harvesting storage crops like carrots, beets, and celeriac and receiving bulk orders of squash and potatoes for the farm stand. Our walk in cooler is a game of jenga right now, with bags of diakon and radishes stacked up the walls and wedged between crates of cabbage. Every crop that can't survive a hard frost is harvested and tucked away in the fridge until distribution. They'll stay crispy and delicious for months. The wonders of storage crops.

Lexington Pumpkin Fest October 30 - Stop by the LexFarm Table

October 31 is the Final Day to Contribute to Lexington’s Open Space and Recreation Plan 

The Conservation and Recreation Departments are updating Lexington’s Open Space and Recreation Plan (OSRP). It is important that they hear from folks who are interested in preserving and maintaining agricultural land, especially LexFarm. 

Two Ways to Share Your Voice --

Community Survey (Lexington residents only)

The Community Survey is available to all Lexington residents. The survey covers many spaces in Lexington. Note your interest in LexFarm or agricultural land whereever it makes sense. Survey responses will play a significant role in future planning. 

Email (Residents of Lexington or surrounding communities)

If you live outside of Lexington or would like to provide additional feedback to the Town about how much you value a local working farm, like LexFarm, please email your comments to conservationcomm@lexingtonma.gov.

Include the following information: your relationship(s) with LexFarm (member, shareholder, customer, volunteer, etc.), years of residence in Lexington (if applicable), and what LexFarm means to you. If you are not a Lexington resident, be sure to provide your town of residence.

Some people have described the farm as a gem or oasis. Others have mentioned the importance of local food, a working farm, sustainable farming practices, organic produce. And, still others have emphasized a sense of community.

Please Return our Clippers to the Farm Stand

Visiting the Farm

Contact Us