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AN EVENT AT MEADOW MIST FARM THURSDAY JUNE11
Meadow Mist Farm in Collaboration with Kids Cooking Green A Visit to Meadow Mist Farm
For Young Chefs and their parents.
Learn how our food is grown and visit local farms
On Thursday afternoons in June!
Dig in the dirt learn about an urban farm.
Did you know that some farmers use pigs to help them weed?
Another farmer uses worms to create rich soil for her strawberries!
And yet another farmer has a refrigerator full of ladybugsthat she uses to
help control pesty bugs on her crops!
Join us as we visit Meadow Mist Farm. These are hands-on farm visits where children will
help collect eggs, see a goat up close, and a baby pig.
Help round up the kids (goats) and
chickens, weed the farm garden and take a break in the shade with your friends, and pat the bunnies.
Bring a snack or lunch and after our tour we will spread
a blanket and eat together. Dress to get
dirty. This class is appropriate for kids age 5-10, with an adult. Come to one farm visit, or all
June 11, 12:30-2:30 Meadow Mist Farm, Lexington
Cost is $ 35.00 per class per parent/Child pair.
Additional siblings welcome for $5.00 additional
Register today to reserve a spot! http://www.kidscookinggreen.com/classes/class-
Directions and more info to follow once you register!
Questions about this program? Contact Lori at 617-
Minimum of 5 families needed to run the program on
Kids Cooking Green is an educational outreach program
of the Lexington Farmers' Market, Lexington,
Massachusetts, and has the support of the Mass
Farmers Markets a 501(c)(3), not for profit organization.
BEEF PORK LAMB CHICKEN ALL WILL BE
AVAILABLE THIS YEAR! IT GOES QUICKLY SO STOP
New Farm Model
We now run a pick your own as well as we pick to fill your
order farm. We ask that you help support our farm by purchasing more than just one type of item from the farm
as we produce many ie grass fed meats, vegetables, honey, small fruit, that all support each other ie the manure from
the animals supplies the compost for the vegetables and
Raw Vermont Honey
Imported Italian Organic Eucalyptus Italian Honey and
Miele Di Bergamotto the herb Earl Gray Tea is made
Raspberry Orange Jam our own brand made from raspberries from Meadow Mist Farm
Organic Raspberry Vinegar
Apple Cider Syrup
Organic Mirin Wine Vinegar
Heirloom Multi Colored Pop Corn on the Cob
Poultry Feet for Stock Making Check in June
Pastured raised supplemented with only organic feed
whole flash frozen roaster chickens no cornish crosses
Summer Egg CSA Sign Up begins now with the first delivery on June 15th, 2015.
Stay Tune for our Blue popcorn, un-sprayed Raspberries additional grass fed meats,Heirloom Dried Beans and
other Slow Food Arc of Taste Products...Ask to be added
to our email list to be up to date with all of our unusual offerings..at firstname.lastname@example.org
Raw unprocessed HONEY
Pork is here at Meadow Mist Farm
ALTERNATIVE LOG TO BURN IN THE FIREPLACE
We are offering an alternative to the LOG to add to your fire
in the fireplace. They are light weight, easy to carry, and to
load into the fireplace and they burn really well. Inexpensive
too. Come by and stock up for those warm and cozy nights
in front of the fireplace with which to enjoy your favorite book and beverage. Ask us about them!
OurSummer EGG CSA is open for sign up . It will begin on Monday June 15th 2015 with pick Ups for extra eggs can be made by sending us an email at email@example.com
Grass fed beef: is here.
Pork is here
Chicken June 21 st 2015
Turkey in Nov
Grass Fed pastured raised lamb: NOV/DEC
Cage free organically fed farm fresh eggs: One of our most popular farm products, our eggs are sold mainly through our 3-month Egg Share CSA. Some additional eggs are available for retail sale here at the farm. Please call to check availability.
Genuine organic, single cold pressed, unfiltered, unprocessed, extra virgin, single estate Sicilian olive oil. The best Italy has to offer. Lexington resident Giuseppe
Taibi imports this premium product from his family's
olive farm in Sicily. For the best and freshest quality, buy
small quantities and use it quickly.
Losing 'Virginity': Olive Oil's 'Scandalous' Fraud
Olive oil is one of the central ingredients in the Mediterranean diet. But producing a truly natural, high quality olive oil is a far more complex and time consuming process than most people know.
Recently, Terry Gross, host of NPR's Fresh Air program interviewed Tom Mueller, author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
TOM MUELLER: “Olive oil is really the only commercially important vegetable oil to be made from a fresh fruit. Everything else is made from seeds or nuts. And what that means, essentially, is that on the one hand, olive oil, you're getting fresh-squeezed fruit juice. And on the other hand, you're getting what has to be highly refined to make it edible. So soybean and sunflower and so on are always run through a refinery, whereas extra virgin olive oil should never be run through a refinery. It's a kind of a heavy industrial process, where the hexane or another industrial solvent is dumped on the crushed seeds or nuts, and then once the oil is out, it has to be de-solvent-ized and de-acidified and deodorized and de-gummed and all the other D's that you can imagine, which pretty heavily impacts the chemical structure of the oil.”
“And olive oil, you know, being fresh-squeezed fruit juice, has a remarkable range of highly beneficial ingredients that is very perishable and would disappear if you refined it. What that gets you from a health perspective is a cocktail of 200-plus highly beneficial ingredients that explain why olive oil has been the heart of the Mediterranean diet. And at the same time, you have a huge range, since olive oil is - comes from 700 different kinds of olives, you have a huge range of cooking options that great chefs are only just beginning to understand and use.”
You can read the rest of the transcript here:
(by copying and pasting to your browser)
Saved from the Dump!
We will soon have available bundled firewood kindling and bagged mini press-logs from our mill in Somerville. The kindling consists of strips of kiln dried lumber of various species. The logs (measuring about 2 inches in diameter by 4 inches long) are pressed from sawdust and wood shavings. Most of the material would otherwise end up on a landfill.
ALTERNATIVE LOG TO BURN IN THE FIREPLACE
We are offering an alternative to the LOG to add to your fire in the fireplace. They are light weight, easy to carry, and to load into the fireplace and they burn really well. Inexpensive too. Come by and stock up for those warm and cozy nights in front of the fireplace with which to enjoy your favorite book and beverage. Ask us about them!
.MEADOW MIST FARM ALSO PRACTICES SUSTAINABLE FARMING PRACTICES
5 Things You Don't Know About Sustainable Farming
By Allison Gray, PBS Food
For more than 40 years, Earth Day has raised awareness around the need for environmental conservation. Sustainable agriculture embodies what Earth Day is all about–protecting our landscape from development by keeping it in production, while providing healthy and nutritious food for our communities.
I talked to Kathleen Frith, president of Glynwood, an agricultural nonprofit based in Cold Spring, NY working to strengthen the regional food system in the Hudson Valley, to get her perspective on how we can advance the field of sustainable agriculture. Along the way, I learned five surprising facts about sustainable farming and food that you might not be aware of.
MEADOW MIST FARM ALSO PRACTICES SUSTAINABLE FARMING PRACTICES
1. While livestock is important to keeping our agricultural land in production and our ability to provide healthy food to our communities, most of the meat in our country is raised through CAFOs, or concentrated animal feeding operations, which have a host of environmental and animal welfare issues. These operations don’t provide much room for the animals and use antibiotics to keep animals disease-free.
The good news is that there is a growing sustainable meat production movement. “Sustainable farms, such as Glynwood’s Farm, integrate their livestock into the fertilization process across the entire farming operation. There is a way to raise animals in an environmental and humane manner that results in really beautiful meat,” said Frith.
2. It’s difficult to source organic feed for livestock, especially grain. “At Glynwood, we have moved away from all genetically modified feed for our livestock, but it’s proven challenging to produce food in an economically viable way that doesn’t involve genetically modified feeds,” said Frith. Organic feed is more expensive and harder to procure than traditional feed varieties, and raises the cost. “We need to expand our availability of affordable, organic feed,” adds Frith.
3.. According to the 2007 Census of Agriculture performed by the USDA, the average age of farmers across the country is around 57, and the fastest growing group of farmers is 65 and older. “We are quickly losing our farming population, so one of our priorities at Glynwood is to help new and young farmers overcome the challenges that are inherent in entering the field of farming. We desperately need new farmers, but it’s particularly hard to access land and capital when you’re just starting out,” said Frith. One of the many things Glynwood has done to respond to this need is to develop a farmer apprentice program that offers both farm-based and business training. “There is a growing interest in sustainable agriculture, but those just entering need training, which, historically, has been handed down from generation to generation.”
4. Agriculture needs to transition towards more of a regional-based system, creating products and using farming techniques that are suitable for particular regions. “I would like to see a regionally-based agricultural system across the nation that produces specific products that speak to that particular region,” said Frith.
One way Glynwood is working to create a regional food identity in the Hudson Valley is through its Apple Project, which has fostered the creation of a regional food culture around hard cider produced in the region. “Many farmers have been losing their apple orchards because traditional apple production is economically challenging, so we’ve been working with apple growers to help promote craft hard cider production. Due in large part to Glynwood’s work in this area, we’ve witnessed a recent reemergence of hard cider, which is actually one of the most traditional American beverages.”
5. Rural communities are becoming increasingly aware that keeping their landscape in agricultural production is essential for their economic viability. As a result, sustainable food and farming is now recognized as a critical component of community planning and development, as rural communities work to ensure economic prosperity into the future. Another one of Glynwood’s programs, Keep Farming, helps communities do just that by guiding them through a process of identifying their agricultural resources and establishing strategies that will encourage the long-term viability of farming.