|
|
|
|
Lexington Community Farm
52 Lowell Street, Lexington, MA |
|
|
Translation
If you need any of this information translated, copy and paste it into Google Translate.
如果您需要将任何内容翻译成中文，请将其复制并粘贴到谷歌翻译中。
|
|
|
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.
|
|
|
Fresh in the Farm Store
This week we have fresh organic cranberries in the farm store! We’ve got 5 pound and 1 pound bags, for all of your snacking or cranberry saucing needs. If you're cooking a big Thanksgiving dinner, we've got you covered - we've got squash, sweet potatoes, potatoes, pie supplies, and more.
LexFarm Grown
Herbs - Parsley, Cilantro, Rosemary, Sage
Greens - Chard, Kale, Collards, Lettuce, Salad mix
Winter Squash - Butternut, Jester, Acorn
Daikon
Sweet Potatoes
Onions
Garlic
Scallions
Leeks
Fennel
Celery
Vermont and Massachusetts Grown
Kabocha squash
Honeynut squash
Sweet potatoes
Heirloom apples*
Pears*
* indicates it is not organic.
Everything is certified organic, unless stated otherwise.
|
|
|
Fall CSA Week 2
LexFarm Grown
Collards
Scallions
Carrots
Garlic
Napa Cabbage
Herbs
Daikon
From Atlas Farm
Potatoes
Butternut Squash
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!
|
|
|
What to Cook this Week - Kimchi
 Every year around this time I make a massive batch of kimchi. Similarly to my BLT argument of there only been a small window during the season when you can actually make a delicious BLT, the same applies to kimchi. In the fall Asian pears are ripe, napa cabbage and daikon are ready to harvest, and carrots are sweet. Somehow this year I managed to secure a large crate of gochugaru peppers that I have dried and plan on pulverizing to make my kimchi paste. Kimchi is a project in my household, we make enough to get us through until next fall, a whopping 12 quarts minimum. Small batch is far less intimidating and easier to accomplish for a first time fermenter. I have found kimchi to be highly adaptable and have added some of my notes below. Enjoy!
This recipe was originally published on Food52
Ingredients
- 1/2 cup salt water (1/2 tablespoon salt and 1/2 cup water)
- 1 napa cabbage, rinsed and cut into 1 1/2-inch pieces
- 1 medium-size daikon radish, peeled and sliced thinly on a mandoline
- 2 tablespoons gochugaru (Korean powdered spicy red pepper)
- 2 tablespoons anchovy sauce (or fish sauce)
- 1 tablespoon garlic, minced
- 1 cup scallions, chopped
- 1 large onion, chopped
- 2 tablespoons fresh ginger, minced
*I like adding thinly sliced carrot to my kimchi as well as Asian pear or apple to the sauce. I've also made it with just scallions or leeks and no onion. One year I shamefully found a bag of old garlic scapes in my fridge and used those instead of cloves and it was delicious. Use what you've got!
Directions
- Sprinkle salt water on the cabbage pieces and continuously turn over cabbage in the salt water to mix thoroughly, then let it sit for about 3 to 4 hours. You have to turn it over from time to time to make sure all the cabbage is mixed with salt water.
- Wash out and rinse the salt water from the cabbage. (If cabbage is still too salty after rinsing, keep going until there's less saltiness.)
- In a medium glass storage jar, put in the rinsed napa cabbage. With gloved hands, add in the sliced daikon radish, gochugaru, anchovy sauce, chopped garlic, scallion, onion, and ginger and mix together well. (I like blending the sauce ingredients in a food processer before mixing it with the napa, diakon, and carrot)
- Now kimchi is ready to eat. When it is fresh, it tastes good, but it takes time to be delicious until it is well-done. It does not taste good in the middle. Be patient. You can keep it more than around for about 2 weeks in refrigerator.
*I ferment my kimchi for a couple of days on the counter then pop it in the fridge. With the correct amount of salt (2% by weight to your napa, daikon, and carrot) it will lacto-ferment and keep almost indefinitely in the fridge. It will slowly get funkier and funkier, which I prefer.
If you cook anything exceptionally delicious with your LexFarm produce email us (info@lexfarm.org) the recipe and a short description and you may be featured in a future newsletter!
|
|
|
Giving Thanks
Can a small parcel of land have a voice? If so, LexFarm would surely express her heartfelt gratitude to all who care for her.
Those who feed her soil and those who plant, grow and harvest food and flowers from it. Those who work in the fields or volunteer their time to plant, weed and harvest. Those who distribute her food to people in need. Those who maintain and enhance the beauty of her landscape. And, those who build and sustain the infrastructure that extends her growing season and improves her productivity.
Those who share and enjoy her bounty and beauty by participating in the CSAs, seedling sales, education, yoga and volunteer programs, and LexFarm events. Those who bring children to her Learning Garden to learn about farming and food, and those who model sustainable farming skills in her fields with local teens. Those who create and support joyous events on her land. Those who communicate all the good that is happening on her land and in her community.
And most importantly, those who strive to ensure her long-term existence as a flourishing farm and sustainable ecosystem.
***
To all of you who help to build a community around our farm so that each of us might feel more connected to the land and to each other, thank you.
- Pam
|
|
|
Donations for Learning Garden!
We are seeking the following items for our youth programs, and would love to get them used!
If you have items to donate please reach out to Rachel at education@lexfarm.org to coordinate a drop off or pick up.
    
|
|
|
Volunteering as a Board or Committee Member
Are you interested in being more involved in "behind the scenes" work that makes everything you enjoy about the farm possible?
Please consider volunteering for the LexFarm Board or committees. We're looking for members who have interests in gardening, education, marketing, public relations, tech and fundraising. If you have any of these skills and interest in sharing them, contact Mary Rose Scozzafava at MaryRose@lexfarm.org.
|
|
|
|
|
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 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.
|
|
|
|
|
|
|
|
|
|
