November
29, 2012
Adopt
a Goat for the Holidays!
 It's hard to believe it's been
over a year since we started operating the LexFarm
Goat Yard. After four full seasons in
their home, Ionia and the herd are now familiar
with all the sights and sounds of the nearby Busa
Farm and Arlington Reservoir. And
we have become much more aware of the many
opportunities available to us for farm-based
education, especially with this herd of
beautiful dairy goats. So as we look forward to
next year and plan for more classes involving
the goats and goat yard, we continue to need
your support. We hope you'll consider "adopting"
a goat during this holiday, gift-giving season
from our Adopt-a-Goat
program.
Provide a unique gift and make a real
difference to LexFarm!
RFP Update:�
Busa Farm Lease Extended to 2013
There has
been no recent news regarding the Town of
Lexington's schedule for providing a Request for
Proposals for a community farm on the Busa Farm
property. What we do know is that there will not
be a community farm before 2014. The good news
is that the Town has extended the lease to Dennis
Busa to operate Busa Farm
for one more growing season - through November
30, 2013.
LexGWAC
presents:� "Tipping Point" Film Screening
���
December 3, Monday, Cary Library, 7 pm
As
part of LexFarm's mission for education
about farms, farming and sustainable land
use and its connection to environmental
concerns in the face of climate change, we
are pleased to feature special events
offered by the Lexington Global Warming
Action Coalition (LexGWAC) and
encourage attendance from LexFarm
supporters.
 As part of its
on-going movie series, the Lexington Global
Warming Action Coalition will be hosting a
film screening on the "Tipping Point," a
documentary on tar sand mining in Alberta,
Canada - one of the largest oil-producing energy
projects in the world -� and the controversies
surrounding it.� Come join friends and neighbors
in watching this captivating, eye-opening film.
Admission is free and open to the
public.
Wild
Edible Plant Series, Part Four: Autumn Olive
This
series will cover wild
edible plants found in
New England as told in
Russ Cohen's book,
"Wild Plants I Have
Known... and Eaten."�
If you haven't had the
chance, take some time
to read this
delightfully
informative book to
find out more on wild
plants for sustainable
eating.
Note:� If you are unfamiliar with
harvesting wild edibles, please
consult a plant expert before
attempting to forage on your own.
 The
autumn olive plant ( Elaeagnus umbellata) is
a spreading shrub uncommonly known to New England
natives until it was planted along highways for
decorative use by the Massachusetts Highway
Department. Since then, it has been thriving
successfully even in less than ideal conditions,
from gravel pits to fields with poor topsoil.� The
autumn olive shrub is typically 8' tall with
silvery-green leaves that are about 2" long.� When
in bloom, they are covered in fragrant,
four-petaled yellow flowers.� Although considered
an invasive species, the autumn olive has been
planted for its visual appeal and as a favored
food source for birds as well as humans.� When
ripened and ready for harvesting from early
October and possibly into December, the berries
are red with silvery-white specks and are about
the size of large peas.� They are a great source
for Vitamin C and are loaded with lycopene, a
cancer and heart disease-fighting antioxidant
often found in red fruits such as tomatoes.�
Depending on the shrub, the autumn olive can vary
in sweetness and tartness, so it is important to
taste and pick berries from the same shrub to
ensure the best flavor.� Although it has many
seeds which are also edible, autumn olives can be
eaten raw or processed by separating the seeds
from the fruit to make a tasty pur�e for multiple
use.
Membership Corner
Membership Drive
 In 2011,
LexFarm decided to offer an annual
membership program - to build a financial
base along with a community of farm-based
education supporters. With a modest membership fee
of $20 for an individual and $35 for a family, the
program has proved to be a great way to stay
connected with those awaiting a community farm in
Lexington, as well as those seeking
community-based farm education programs in the
area. It has also provided needed funds to
continue all of our work.
If you are not yet a member, don't be surprised if
you receive a call in the next few weeks: we hope
you'll respond by becoming a proud LexFarm member
and joining the community.
Show
Your Support, Become a Member
A donation of $20.00 for an
individual membership or $35.00 for
a family membership will help us meet
our current expenses and plan for the future.�
You can sign up online here or send a check payable to Lexington
Community Farm Coalition at P.O. Box
554, Lexington, MA 02420. If you have
any questions, contact Brenda Netreba at membe...@lexfarm.org.
Further Thinking
Meet
Farmers To You, a regional food system
and updated CSA model that connects Vermont
farmers with Boston-based families in
providing a wide range of seasonally grown,
raised, and produced farm-fresh foods.� Read
more about it here.
We
welcome your feedback
Please
write us at newsl...@lexfarm.org
with all feedback regarding the Update or if
you have suggestions for area events that we
can announce.
Jeanne Lin and Allison Moody
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Membership Corner
Further Thinking
Area Events
Note:
Member prices refer to membership in the
organization hosting the event.
December 8, Somerville, 10
am - 12 noon
Handmade
Happy Meal
Join local celebrity chef, mom, and children�s
food expert JJ Gonson from Cuisine en Locale,
for a fun filled, hands-on cooking experience
that brings the family back together in the
kitchen to learn how to make delicious,
healthy, and family approved food for all!
Suggested age range: 5 - 8 years old.
$50 non-member, $40 NOFA member
December 9, Boston, 1 - 3 pm
The
Perennial Chef: Cooking Healthy and Local
All Year Round
Want to bring healthy, local foods into your
kitchen, and stay on-budget, too?� Learn to
make the most of the abundant produce
available in New England! The workshop will
cover time-saving ways to prepare delicious
meals with recipes from The Farmer�s Kitchen.�
We�ll talk about how to store your produce and
basic cooking techniques to get the best
flavor.�
$40 non-member, $30 NOFA member
December 11, Somerville, 11:30 am -
11:30 pm
Flatbread
Pizza Fundraiser for Waltham Fields
Part of the day�s pizza sales will go to
support Waltham Fields Community Farm. The
more pizzas sold the more gets donated! Please
bring your friends and family out for some
brick-oven pies and check out the bowling
lanes too. Take out is available if you can't
stay!
December 15, Brookline, 1 - 3 pm
Seed
to Seed Fall Urban Gardening Series
In this introductory seed-saving workshop you
will learn how to begin reaping the benefits
of growing, selecting and saving your own
seeds season after season.
This workshop will introduce you to the
process of choosing, growing, saving and
storing seeds and provide you with resources
that will help guide you through the process.
$30 non-member, $25 NOFA member
Board
Members
Janet Kern, President
Ken Karnofsky, Vice-President
Derek Moody, Treasurer
Ellen Frye
Jay Luker
Brenda Netreba
Charlie Radoslovich
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