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Lexington Community Farm
52 Lowell Street, Lexington, MA |
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Translation
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Fall/Winter Farm Store Hours and CSA Information
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
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.
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Fresh in the Farm Store
It's November and the weather is starting to become cool enough to start reaching for oven recipes to keep us warm! To help you out in the farmstand we've got plenty of our own squashes and sweet potatoes. If you like baking, we've got tons of different types of apples. If you want the easy version, we've got apple crisp mixes to make it easy! Come check it out.
LexFarm Grown
Herbs - Parsley, Cilantro, Rosemary, Sage
Greens - Chard, Kale, Collards, Lettuce, Braising mix, Salad mix, Tat Soi
Winter Squash - Butternut, Jester, Acorn
Hot peppers
Daikon
Sweet Potatoes
Onions
Garlic
Scallions
Leeks
Fennel
Celery
Vermont and Massachusetts Grown
Honeynut Squash
Kabocha Squash
Sweet Dumpling Squash
Russet Potatoes
Yellow Potatoes
Onions - Red, Yellow, Shallot
Cauliflower
Heirloom apples *
Pears*
* indicates it is not organic.
Everything is certified organic, unless stated otherwise.
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Fall CSA Week 1
LexFarm Grown
Lettuce
Tat Soi
Chard
Leeks
Beets
Garlic
Shallots
From Atlas Farm
Potatoes
Winter Squash
From Riverland Farm
Sweet potatoes
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!
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What to Cook this Week - Roasted Cauliflower Salad with Dates and Olives
This recipe comes highly recommended by a long time farm volunteer. It looks delicious and I can't wait to make it this week! If you cook anything exceptional with your LexFarm produce email the recipe to info@lexfarm.org and maybe you'll see it in a future newsletter!
This recipe was originally published on The Feed Feed by The Wandering Chickpea
Ingredients
- 1 cauliflower head, broken into florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 1/ 2 teaspoons smoked paprika
- Kosher salt and black pepper
- 1 shallot, minced
- 1/ 3 cups pitted dates, chopped
- 1/ 4 cups Castelvetrano olives, pitted and torn
- 2 tablespoons capers
- 1/ 2 cups parsley, chopped
- 3 tablespoons red wine vinegar
- Toasted almonds for serving
Directions
- Preheat an air fryer to 390° F. If using an oven, preheat to 400° F (convection) and line a sheet pan with parchment paper.
- Toss the cauliflower and chickpeas with 2 tbsp olive oil, the smoked paprika and season generously with salt and pepper.
- Air fry for 15-17 minutes, shaking the basket every 5 min of so, until crisp and just tender. For oven, bake for 15-20 minutes or until cauliflower is tender and crisp on the edges.
- Meanwhile, stir together the minced shallot, dates, olives, capers, parsley, and red wine vinegar.
- Add the roasted cauliflower/chickpeas and finish with a drizzle of the remaining olive oil and chopped toasted almonds.
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Notes From The Field
 We planted our garlic this week. Each year we save the largest heads of garlic to use as our seed garlic for the following years crop. This year we saved some monstrous heads, so fingers crossed that next year we'll see some amazing garlic. These cloves are now tucked into the ground and heavily mulched with hay. They'll send out roots this fall then stop growing once it gets really cold. In the spring they'll send up a shoot and eventually the energy from this one clove will result in the growth of an entire head of garlic! |
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End of Season Survey
If you were a Summer CSA or Flower CSA member please take a few minutes to fill out this survey so we can take your feedback into account for next year! Click here for survey |
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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.
 
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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.
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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.
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