October 26, 2022

Lexington Community Farm
52 Lowell Street, Lexington, MA

In This Issue

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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

Week of October 24th through the week of December 12th:
The farm stand will be open Fridays and Saturdays only.**

Friday: 12-5
Saturday: 9-2

** Exception: we'll be closed the Friday/Saturday of Thanksgiving week, November 25 and 26**

Fall/Winter CSA Pickup Dates

The Fall/Winter CSA starts in early November. Shares are available at the farm stand every other week, and must be picked up during Farm Stand hours (outlined above) on the dates listed below. 

November 4th - 5th
November 18th - 19th
December 2nd - 3rd
December 16th - 17th

Note that the Fall/Winter CSA program is sold out for the season. CSA sales for 2023 will be announced in January.

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!

LexFarm Grown
Herbs - Parsley, Cilantro, Rosemary, Sage
Greens - Chard, Kale, Collards, Lettuce, Broccoli Rabe, Spinach, Braising mix, Salad mix, pea shoots
Winter Squash - Butternut, Jester, Acorn
Hot peppers
Sweet Potatoes

Vermont and Massachusetts Grown Produce
Honeynut Squash
Kabocha Squash
Sweet Dumpling Squash
Russet Potatoes
Yellow Potatoes
Onions - Red, Yellow, Shallot
Heirloom apples *

* indicates it is not organic. 

Everything is certified organic, unless stated otherwise.



What to Cook this Week - Aloo Gobi

One of my absolute favorite Indian dishes and my meal prepped lunch for the week. Far easier to whip up than you may expect. I like roasting the cauliflower and potatoes, then tossing them with the tomato onion masala mixture at the end. That's just because I'm lazy and don't have the patience to stand over a frying pan on the stove while I'm cooking. I've also made this dish with just turmeric and cumin or mustard seeds as the seasoning and it's delicious. Don't let not having one of the spices dissuade you from making this masterpiece, it will be fine without some of them!

We've got fresh ginger and garlic in the farm stand this week, making extra ginger garlic paste and keeping it in the fridge wouldn't be a bad idea. Simply blend the two together in a food processer with a little salt and voila.

This recipe was originally published on Cook With Manal

  • 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


  • 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

Fun and free! We invite you to join LexFarm at the town's Pumpkin Fest on October 30, from 12 - 4 PM at the Lexington Visitor Center Lawn for a fun community oriented afternoon. Do some crafts, watch an aerialist twirl through the air, get your face painted, and more! Come in your costume to win some exciting prizes! Free and open to everyone.  Hope to see you there!

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

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

The last couple of weeks we lent out clippers for PYO flowers. Some clippers did not make it back to the farm store. Please look to see if you accidentally dropped them in your bag, and return them to the farm stand. The ones pictured below are similar in style to the ones we lent out.

               The Best Flower Clippers That We Use Everyday.                       Our second favorite pair of clippers.

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

Rachel Curtin, Educator
Chamara Sandaradura, Bookkeeper

Katerina Kyuchukova, Assistant Grower
Maya Ron, Assistant Farm Retail Manager

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