Farm News and Current Offerings
Check us out in the Summer Edition of Edible Boston Magazine 2021
100% Pastured Organic fed Chicken Now
100% GRASS FED LAMB out
100% GRASS FED BEEF GMO FREE AND 100% GRASS FINISHED Available
Our own locallly raised hormone free antibiotic free pasture raised, organic vegetarian fed,CHICKEN Available June 4th 2021 STRAWBERRIES u pick BOK CHOY, CHINESE CABBAGE
The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Poulet Rouge Free Range program.
WE ARE ENDORSED BY LOCAL CHAPTER OF WESTON PRICE
As a chapter leader for the new Weston A. Price Foundation (WAPF), I worked hours to put together a list of good quality local foods within a 15-mile radius from my home town of Westford, MA. You made it to my list.
Check us out on Farmer Maps, Face Book, Local Harvest, Nofa's Northeast Organic Farming Association, Organic Food Guide,localvore and Barnraiser.us
We are listed in the Northeast Organic Farming Association, Organic Food Guide
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 MMF Local Honey
Honey from our Bees in Lexington RAW
Imported Italian Organic Eucalyptus Italian Honey and
Miele Di Bergamotto the herb Earl Gray Tea is made
Whole Dried Organic Elderberries Bag
Bob's Red Mill Almond Flour
Braggs Apple Cider
Sambucca Lozenges Bag
Quantum Zinc Roll Lozenges
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
Pastured Organic GHEE Organic GHEE
Award Winning Imported Organic Extra Virgin Olive Oil from Sicily
Pastured raised Poulet Rouge French Stock supplemented with only organic feed no Cornish Hens Sold Here!
whole flash frozen roaster chicks!
Egg CSA Sign Up is OPEN The Spring EGG CSA is Open Now SIGN UP TODAY Begins April 5 2021
Extra Eggs are sold by emailing us at firstname.lastname@example.org.
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 email@example.com
Raw unprocessed HONEY from Vt and from our Bees in Lexington Mass
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!
Grass fed beef: Available now
Grass Fed pastured raised lamb Available now
Pasture Raised Organically Fed Chicken Available
Pasture Raised Organically Fed Turkey
FREE RANGE ORGANICALLY GRAINED GMO FREE FARM FRESH EGGS : One of our most popular farm products, our eggs are sold mainly through our 3-month Egg Share CSA. SIGN UP TODAY Some additional eggs are available for retail sale here at the farm. Please call to check availability.
Pastured Organic GHEE IS HERE
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!
.DR MIKE COOKS WITH HEALTHY FOOD FROM MEADOW MIST FARM
WE are going to be a part of a series on LEX MEDIA Called DR MIKE COOKS It will be a show informing folks how to make healthy meals from a cardilogist/chef and part of it will be filmed at Meadow Mist Farm
Ken Yagoda (Director), Tricia Bradley (EP- Serious Fun Productions),
Dr. Mike Fenster
Location: Meadow Mist Farm 12 Bacon St And
142 Marrett Rd (Turn off Marrett onto Bacon Road, a dirt road, follow signs to farm)
Lexington, MA 02421
Contact: Lauren Yaffee 781-354-5037
Dr Mike Cooks
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 trai
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.
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