In This Issue

• What's in Your CSA Share this Week
• Flower CSA week 10!
• Fresh in the Farm Store
• Pick Your Own Flowers
• What to Cook this Week - Stir Fried Eggplant Potatoes and Peppers
• Notes From The Field
• Join LexFarm and Wonder Yoga for a Fall Equinox Yoga Retreat on the Farm!  
• Puppet Shows in the Learning Garden! Two family fun events this fall!
• LexFarm's Annual Harvest Festival!
• Visit LexFarm at Discovery Day - Rescheduled for October 8
• LexDoingGood Community Event on October 22
• Visiting the Farm
• Contact Us

What's in Your CSA Share this Week

• 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!

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. 

Pick Your Own Flowers

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

• 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

INSTRUCTIONS

• 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!

-Miranda

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. 
 

Price: 

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

Non-members - $65

https://wonderyoga.com/fallquinox-lex-farm/

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!

Visit LexFarm at Discovery Day - Rescheduled for October 8

LexDoingGood Community Event on October 22

Visiting the Farm

Contact Us