In This Issue

• What's in Your CSA Share this Week
• Flower CSA week 7!
• Fresh in the Farm Store
• Pick Your Own Flowers
• Featured Vendor - Sowing Roots
• What to Cook this Week - Panzanella
• Notes From The Field
• August Free Music Series 
• Puppet Shows in the Learning Garden! Two family fun events this fall!
• Nourish Returns to LexFarm
• Save the Date for the Harvest Festival!
• Visiting the Farm
• Contact Us

What's in Your CSA Share this Week

• Chard
• Summer Squash
• Lettuce
• Tomatoes
• Eggplant 
• Poblano peppers

From Riverland

• Watermelon
• Leeks or Carrots

Pick Your Own (PYO) this week

• Cherry Tomatoes or Husk Cherries
• Shishito Peppers

Flower CSA week 7!

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

It's peak tomato time! We're offering BULK tomato pricing for over 10 pounds of tomatoes in the farm stand. Stock your pantry (or freezer) this week and enjoy the fresh taste of summer all year long! 

Please remember to bring your own bags! 

Pick Your Own Flowers

Featured Vendor - Sowing Roots

Sowing Roots is a small African American owned farm established in 2021 in Underhill, Vermont, raising high-quality pasture-raised chicken and specialty produce. Sowing Roots seeks to raise the standard on the dignity, cleanliness, and healthfulness of your poultry. No GMOs, chemicals, antibiotics, or anything other than 100% natural inputs are used on the farm. Only sunshine, green pastures, and caring attentiveness. Sowing Roots Farm is owned and operated by Aaron Carroll, a dedicated father, farmer, and photographer. Aaron is a transplant to Vermont from Columbus, Ohio, where he studied as a Master Gardener Volunteer at the Ohio State University. A lifelong lover of horticulture and community service, Aaron has worked and volunteered with at-risk youth, adults with disabilities, homeless shelters, and minority honor students. In many cases, using plants and exposure to horticulture as a tool for connection.   


He continues to dedicate himself to volunteering, along with operating and growing his poultry and specialty produce farm in Northern Vermont. It is his goal to achieve scale as a black-owned farm while highlighting the sub-optimal levels of minority farm ownership and participation in local and regional food systems.

What to Cook this Week - Panzanella

Ingredients

• 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces

• 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)

• 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes) --Try with Lexington Sourdough from Bread Obsessions in the farm stand!

• 10 tablespoons (150ml) extra-virgin olive oil, divided

• 1 small shallot, minced (about 2 tablespoons)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1/2 teaspoon Dijon mustard

• 2 tablespoons white wine vinegar or red wine vinegar

• Freshly ground black pepper

• 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

1. Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
2. Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

Notes From The Field

Did you know your farmers were an amazing group entirely made up of women this season? 

In this last week of August, we say goodbye to our amazing field crew. This group of women has really been integral to our successes this year at LexFarm! They've dug deep (pun intended) and worked hard to keep crops growing during this very challenging season. I feel super grateful to have worked with all of them and will miss them tremendously!

Anna, your kindness and genuine good nature have been so welcome this season! You're strong, intelligent and hard working and I'm so glad you're here this season!

August Free Music Series 

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

Second concert: TOMORROW!
Wednesday, Aug 31, 6-7pm, (rain date-9/1)

Coffee to Cocktails, pop, 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.  

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

Cosponsored by Arlington Mothers Out Front

Nourish Returns to LexFarm

Save the Date for the Harvest Festival!

Visiting the Farm

Contact Us