Dear Farm Friends,

January brings a quieter season to the Farm, as winter settles in. The fields are resting, the farm stand is closed, and much of the visible activity has paused. Yet this season is far from inactive. Winter is when we reflect on the past year, plan for the growing season ahead, and begin shaping the work that will guide the months to come.

This January is extra special as it marks the beginning of our 20th anniversary year. Two decades of growing food, caring for this land, and bringing people together around shared values. As we enter this milestone year, we're looking back at the many hands and efforts that have shaped the Farm, while also thinking carefully about what comes next. There's a quiet sense of anticipation as we prepare for a year that will honor our history and look ahead to the future.

We will be announcing some special plans for 2026, so stay tuned. Planning is underway to ensure another strong year of fresh food, shared commitment, and connection to the land. We're excited to begin this anniversary year alongside the community that has sustained the Farm for twenty years, and we look forward to all that 2026 will bring.

Sincerely,

Allyson MacKenna

Director of Administration and Programs

2026 Summer CSA Program Overview 

While summer may seem far away in the dark of January, we are already planning for our Summer CSA. Don't miss out on farm-fresh vegetables from June through mid-October at a fraction of what you would pay at the grocery store.

At the beginning of each growing season, CSA sharers purchase a “share” of the upcoming produce, which helps the Farm cover a substantial portion of the costs of our agricultural operations. In return, NCF provides sharers with a supply of sustainably grown, fresh vegetables and herbs each week throughout the farm season.

We have the equivalent of 80 weekly shares available. Some of our sharers enroll for an alternate-week share, which means they pick up produce every other week. Other sharers enroll for a weekly share for their family or else split their share with another friend or family (or two!).

Watch our website for more details coming soon! We will send out a separate email to our returning CSA sharers, who have the first opportunity to sign up, in the very near future. Watch your inboxes!

Other CSA Programs

In addition to our Summer CSA program, we also offer separate Fruit Share and Late Fall CSA programs. Information, including enrollment forms and deadlines, will be available on our website by midsummer for the Fruit Share Program and mid-fall for the Late Fall CSA.

As we step into our 20th Anniversary Year in 2026, we wanted to take a moment to reflect on our achievements in 2025.

2025 EDUCATION, OUTREACH, & PARTNERSHIP HIGHLIGHTS



• Engaged with more than 1500 people through programs, tours, activities, volunteering, and service-learning opportunities on- and off-site, including at Green Newton’s Earth Day Festival, Three Squares New England's Ride for Food, and the Pumpkin Smash festival.
• Hosted a community Forum featuring Greg Maslowe from NCF, Usha Thrakrar from Boston Area Gleaners, Jeff Lemberg from Newton Food Pantry, and Glynn Lloyd, co-founder of the Urban Farm Institute, on "The Challenges and Opportunities for Feeding Our Community." A huge thank you to the Bard family for their generous support!
• Hosted test groups for our tour program here at the Farm. We will be offering the opportunity to learn more about sustainable agriculture and the history of our community's historic farm. 
• Hosted our beloved Fall Family Fun Day for families, featuring educational activities and pumpkin-decorating in October. 
• Ran our educational, hands-on Summer Student Internship Program—for our thirteenth year—with high school student interns led by Farmer Greg and our wonderful Farm staff. 
• Produced educational newsletters read by about 3,500 people each month.   

SUSTAINABLY-GROWN PRODUCE DISTRIBUTION

• Grew over 50,000 pounds of food on less than two acres of farmable land.
• Distributed over 28,000 seedlings of more than 90 plant varieties to more than 1100 customers through our annual seedling sale in May.
• Distributed 1,760 shares of produce from June through December 2025 to 180 summer and 40 fall families. Both Summer and Late Fall CSA programs sold out in record time.
• Increased our produce donations to over $19,000 in value over 26 weeks to the Newton Food Pantry, the Freedge and the Boston Area Gleaners in response to increasing food insecurity in our community in 2025. NCF has donated produce to the community since our first growing season in 2006.
• Accepted SNAP, WIC, HIP, and Elder checks so all in the community can benefit from fresh, local produce.
• Sold and distributed 50 bags of nutritious produce from NCF and other local farms through our Thanksgiving Harvest Bag program.
• Sold our produce at the Newton North Farmers’ Market on Saturdays since 2006.
• Ran our on-site farm stand three days a week, June through November.
• Grew over 50 varieties of crops in 2025 including turnips, beets, cutting broccoli, cucumbers, eggplant, peppers, tomatoes, zucchini, zephyr squash, scallions, white onions, red onions, fennel, herbs, garlic, carrots, spinach, arugula, snap peas, beans, chard, lettuce, radishes, mustard greens, leeks, kale, Asian pears, and nasturtiums as well as offering fruit shares and produce from other local farms.

Winter vegetables are built to last, but how we store them at home makes all the difference. With the right conditions, many of the crops you brought home from Newton Community Farm can stay fresh for weeks or even months, saving money, reducing waste, and making winter cooking easier.

Here’s a simple guide to storing winter produce so it keeps its flavor and texture through the cold months.

Start With the Right Spot

Different vegetables thrive in different conditions. Think in terms of cool, dry, and dark versus cold and humid.

• Counter or pantry: Good for vegetables that prefer airflow and dryness
• Refrigerator: Best for vegetables that like cooler temperatures and some moisture

Avoid washing produce before storage. Moisture can speed up spoilage. Instead, brush off excess dirt and wash just before using.

Best Stored at Room Temperature

Some winter staples actually do better outside the fridge.

Winter squash (butternut, delicata, acorn)

Store in a cool, dry place away from direct sunlight. They’ll keep for several weeks. Once cut, wrap and refrigerate.

Onions and garlic

Keep in a breathable container (a basket or paper bag works well) in a dark, dry space. Avoid storing them near potatoes, which can cause them to spoil faster.

Sweet potatoes

Store at room temperature, not in the fridge. Cold temperatures can affect both flavor and texture.

Best Stored in the Refrigerator

Other winter vegetables prefer a colder, slightly more humid environment.

Carrots, beets, turnips, and radishes

Remove greens if attached, then store unwashed in a loosely closed bag or container in the crisper drawer.

Potatoes

If you don’t have a cool, dark pantry, the fridge crisper can work for short-term storage. Keep them away from onions.

Cabbage and kale

Wrap loosely and store in the crisper drawer. These hardy greens can last longer than you might expect.

A Few Storage Tips That Go a Long Way

• Check produce weekly. One soft or spoiled vegetable can affect the rest.
• Use breathable bags or containers. Airtight storage traps moisture.
• Label older items. A small piece of tape with the date can help remind you what to use first.
• Trust your senses. Slight softness doesn’t always mean something is bad, but mold or strong odors are signs it’s time to let it go.

When in Doubt, Prep and Freeze

If something is starting to turn, cooking it can extend its life. Roasted vegetables, soups, and purees all freeze well and can be a gift to your future self on a busy winter night.

Winter produce reflects months of work in the field. With thoughtful storage, you can honor that effort by using what you have well and letting good food last longer. A well-organized fridge or pantry makes winter cooking simpler, less stressful, and more satisfying.

Sheet-Pan Roasted Winter Vegetables with Garlic Yogurt Sauce

This easy, hands-off meal highlights winter vegetables at their best. Roast whatever you have on hand and pair it with a simple sauce for a satisfying dinner or versatile side.

Ingredients

For the vegetables

• 3 Tbs. olive oil
• 3–4 cups winter vegetables, chopped (carrots, parsnips, potatoes, sweet potatoes, squash, and onions all work well)
• 1 tsp. dried thyme or rosemary
• Salt and pepper to taste

For the sauce

• 1 cup plain yogurt (or sour cream)
• 1 small clove garlic, finely grated
• 1 Tb. lemon juice or apple cider vinegar
• Salt to taste

Instructions

Preheat oven to 425°F. Toss vegetables with olive oil, herbs, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 30–40 minutes, stirring once, until vegetables are tender and caramelized.

While the vegetables roast, stir together yogurt, garlic, lemon juice, and salt. Adjust seasoning to taste.

Serve vegetables warm with a generous spoonful of garlic yogurt sauce. Enjoy as-is, or serve over rice or farro, or alongside greens. You can also enjoy it with a fried egg.

Serves 4

Newton Community Farm is a 501(c)3 nonprofit organization, EIN #20-2482452. If you would prefer to donate by mail, please send a check payable to Newton Community Farm at the address below. Please also check with your employer if matching funds are available.

NEWTON COMMUNITY FARM

303 Nahanton Street

Newton, MA 02459

617-916-9655

www.newtoncommunityfarm.org

information@newtoncommunityfarm.org