We love to eat. We love to eat really tasty food and we find that the best tasting food is the freshest with minimal preparation. So when you start with fresh, flavorful ingredients, meal preparation is a snap. The chinese cabbage shown here is delicious chopped and tossed with white balsamic vinegar and olive oil. Be sure to wash it well or you may find a little roaming protein in your salad!
On this website and at our farm you will be encouraged to eat more.... more vegetables and more flavor. Come see us!
Noel & Elizabeth Almeida moved to Westford in May 2011, to launch Fat Moon at Meadowbrook Farm. Elizabeth plans and plants; Noel is the machine man, driving the tractor and tiller. Noel and Elizabeth both come from farming families. Elizabeth’s family operates a cow-calf beef herd in Ohio and Noel’s family owns mango and coconut groves in India. They share a love of tasty, fresh, and healthy food and hope that you will soon join them at the farm to be part of the local food movement.
Karen Hartman, assistant manager, came to Fat Moon as a work-for-food shareholder in 2012 and proved her gardening knowledge, work ethic, and people skills so we invited her to join our staff in 2013. Karen has always been an avid gardener and is self employeed with her business, Go-to Gardener. Karen has spent much of her life caring for others running a home daycare and then working at a preschool. Karen loves kids and don't be surprised if your kids go running to Miss Karen when you visit the farmstand! Karen also loves to eat the veggies we grow and will be happy to share serving suggestions.
Shaylla Chess, assistant grower, is from Southern California where she first discovered her passion for farming when pulling potatoes from the dirt. From San Diego she traveled to Portland, Oregon where she was a community organizer, after school teacher, and local farm advocate while volunteering on a farm and in a community gardening project. She knew that her desire to be a farmer was deep when she was ripping up the grass in her front yard and replacing it with kale, tomatoes, peas, carrots and strawberries. More recently, she completed Michigan State University’s Organic Farmer Training Program, a 9 month intensive growing program in weather unknown to this SoCal girl, with hoop houses, heated houses, animals (chickens and pigs) and 10 acres of organic diversity! While in Michigan she found time to work on Bending Sickle Farm, a farm that raises heritage animals (pigs, lambs, goats, ducks, chickens, rabbits and cows) sustainably. Yes, that is a picture of Shaylla milking a cow and no, we're not getting cows at the farm!
Our small-scale, intensive vegetable operation lends itself to organic production methods. Some of the growing methods we use include:
These techniques create a positive impact on the growing environment. Come by and ask questions. See how clean our vegetables are and how fresh they taste when you eat them soon after they are harvested.