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FDC Newsletter - Tuesday, August 5, 2014
P.O. Box 1146
Marblehead, Mass. 01945
877-FDC-FARM
www.farmdirectcoop.org

newsletter@farmdirectcoop.org

Help Wanted

Our wonderful Assistant Coordinator in Melrose is heading back to college in a few weeks. We do not know what we are going to do without him! Maybe you could help answer that question for us?  Working hours: Tuesdays & Thursdays: 3 - 4:30pm. This is a paid position. Contact Julie for more information.

2014 Season


Tuesday Shares
June 10 - October 21

November Share
Tuesdays - November 4 & November 18
 
Bulk Order
Thurs. November 13


December Share
TBD

Contacts

Main Number & Voice Mail:
877-FDC-FARM (877-332-3276)

Mailing Address: P.O. Box 1146, Marblehead, MA 01945

Website: www.farmdirectcoop.org

General: info@farmdirectcoop.org

Operations Manager:
Julie Pottier-Brown
julie@farmdirectcoop.org
877.332.3276, ext. 11

Admin and Finance Manager:
Tamara Sullivan
tamara@farmdirectcoop.org
877.332.3276, ext.13

Media Coordinator:
Anita Deeley
newsletter@farmdirectcoop.org

Hours & Location


Salem Depot

Hours: 3:30 pm – 7:00 pm
Address: Leslie’s Retreat Walkway (Next to the Dog Park)

Tuesday Coordinator:
Michele Delfino
michele.salem@farmdirectcoop.org

877.332.3276, ext. 18

Marblehead Depot

Hours: 3 pm – 7:00 pm
Address: Stramski Way

Tuesday Coordinator:
Sarah Fox
sarah.marblehead@farmdirectcoop.org

877.332.3276 ext. 12



Melrose Depot

Hours: 4 pm – 7:00 pm
Address: The Knoll (across from Melrose High School, Lynn Fells Parkway)

Tuesday Coordinator:
Chelsea Reddin
chelsea.melrose@farmdirectcoop.org

877.332.3276 ext. 17

Volunteer for the Newsletter!

Have an interesting food related story, recipe or photo?  Consider submitting a piece to the FDC newsletter. We are always looking for member authored content to print. Also, writing for the newsletter counts towards your FDC volunteer time! Submit your stories and articles today to newsletter@farmdirectcoop.org.
"Dinner appetizers for my kids. All from last night's pick up! Yum!" - Leigh Ritt Farber via the FDC Facebook Group.

FDC FRESH IDEAS

 

By Julie Pottier-Brown, Operations Manager


Ah, August! Usually the hottest month, though this one has arrived with cool temps & lots of moisture. Curse me if you like, but I hope we get a heat wave before it is over. I like my summers hot & my winters cold!

New in the shares this week are beautiful bunched leeks, hot peppers and organic cantaloupe from Riverland Farm. This week brings more IPM corn for all from Warner Farm, home of Mike's Maze opening on August 30th - check out photos of past mazes here.

A cooking green from Enterprise Farm, blueberries from Sobieski's River Valley Farm - an unexpected extension, I thought they would be done - and peaches from both Brooksby Farm and Czajkowski Farm. Tomatillos come from Chamutka Farm.  David thinks he will have the whole 400 pounds we need, but since these will continue to be harvested until September, if we need to play catch up, we can. This happens occasionally when we can't get enough of an item to cover every share or every location at once.  We always make it up somehow. We had to do this with organic strawberries early on.  One location at a time got an organic pint for large shares.

This week's cheese share is from Neighborly Farm in Randolph Center, VT. Both a raw milk cheddar, and a flavored cheddar.  If you placed a special order for these cheeses, it will arrive NEXT WEEK.  Too confusing to have a cheese share & a special order on the same day.

Herb share members will receive an herbal infused vinegar.

Now that peaches are in, folks are starting to ask about bulk sales of peaches.  Yes, we are happy to offer those.  There are several options - three farms, firsts, seconds, different sizes & different prices. Because the crop has just started, bulk will likely be offered starting next week. An order form will be sent out to all members via email as soon as details are nailed down.

A word about ordering extras - a few dozen of you have filled out the bulk interest form. I send an email alerting members when is a good time to order whatever item is wanted, corn, tomatillos, basil, pickling cukes, etc.  Last Thursday I posted a two dozen ears corn sale on Facebook - one 5 dozen bag was too large for one member, so I offered two dozen out to our community.  Before I knew it, I had to order 2 more bags  - requests were for 13 dozen! Only two of those people were on the bulk interest list.  If you ever want to order something extra, please don't hesitate to email me. Some things I can get in small amounts, some things have to be in standard off-the-farm sizes, and what the sizes are can change each week.  I need to hear from you by Sunday morning to order anything extra for Tuesday pick up. Eggs: we sold 165 egg shares, so on each depot day I order 6-9 extra to have 2-3 dozen at each location.  I can't guarantee the farm has more than that available to us, but if you know in advance you would really like to have a dozen, it is OK to email me - understanding there is no guarantee they will arrive. Five pounds of carrots for juicing? Sure! A dozen corn for a weekend party?  I can quite possibly make that happen. Tomatillos, peppers, onions & hot peppers for a salsa verde?  This is the week, so you may ask for Thursday if you like (by Tuesday midday please). Extra cantaloupe? Again this is the week.

Maitland Mountain farm in Salem will deliver the pre-ordered spicy & mild pickles.  They are being made right now (Monday).

If you ordered pickled fiddleheads or tomato puree, those will also be delivered this week.

If you send an agent to pick up your share, remind them to bring a box or bag, to check in with the coordinator (if they have never picked up before) and to grab your special orders. We have no storage facilities except our home refrigerators.  Some of us also have teenagers, which puts your special order at the risk of our teens voracious appetites ;-)

We are not able to offer the flower share this year due to timing & other complications, but we hope to be able to work with aster b. flower farm in the future.  If we identify another farm who can work with us, we will move ahead.

Oh - one more thing - part of the job description for our coordinators is to use some of our leftover produce and have a food demo at the depot at least once per season.  In Marblehead, we have seen pickled beets, and roasted fennel, in Salem there were bread & butter pickles with fresh onions.  If you cannot volunteer any other way, how about offering to do one of these food demo's? It would involve picking up some leftovers on a Tuesday or a Thursday, making something, printing up & copying the recipe, then bringing what you made the following depot day (Tuesday pick up for Thursday demo & Thursday pick up for Tuesday demo).  You should be in contact with your coordinator & be flexible. Some days there is barely anything leftover, some weeks we have trouble fitting it in our vehicles.  If this interests you, chat with your coordinator and she can help guide you.

If you read this far - thanks for staying informed, for supporting local, and for choosing the Farm Direct Coop.

Happy August,

 

What to Make for Dinner? What's in The Fridge?

by Michele Delfino, Salem Depot




From the share last week, I had: carrots, cubanelle pepper, fresh onion, corn,  and cheddar cheese.
From previous weeks I had garlic scape/spinach pesto.
From last year’s share: home canned tomatoes.
From a friend with chickens: eggs.
And honey from our bees (RIP).
Store-bought: potatoes and TJ organic black beans, olive oil.
 
Saute the onion, pepper, then add sliced carrots, cubed spuds and tomato puree and corn cut off the cob. Throw in a little garlic scape/spinach pesto for zing and to thicken the tomato puree, add rinsed black beans and a little honey, just because I add honey to everything.
 
Simmer for about 10 minutes in a deep saute pan– then make indents in the gabbagoo (Sopranos/Mad TV reference). With the back of a wooden spoon, and crack eggs into the indents. Cover & cook for 5 more minutes, or until eggs are firm. Top with sliced cheddar. Add fresh cracked pepper.
 
We ate this with Green Mountain Gringo organic chips.

Tomatillo Salsa Verde

by Anita Deeley, Salem Depot

Ingredients:
  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 serrano chile peppers, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 2 cups water
Directions:
  1. Place tomatillos, onion, garlic and minced chile pepper in a large saucepan. Add cilantro, oregano, cumin, and salt.  Mix and add in water. Bring to a boil over high heat,  reduce heat and simmer until soft about 10-15 minutes.
  2. Puree sauce in a blender until smooth or use an immersion blender, then serve.

Vacation Swaps

Laura, a Melrose member is looking to swap a small veggie, small fruit and cheese share on Tuesday, August 12, for any other date. Please email Laura at LLTENNY@GMAIL.COM.
 
Therese, a Salem Tuesday member would like to swap her small veggie and large fruit share on August 19th.  She would like to swap for any other Tuesday or Thursday share (except August 21st) during the season. Contact her at theresajohnson70@gmail.com.
 
Amy, a Melrose member, would like to swap a large veggie, large fruit and a cheese share on Tuesday, August 12th. She would like to swap with either a Tuesday or Thursday Melrose member for any other week this season. Contact apiante@yahoo.com to swap.

Lucille, a Salem Tuesday member would like to swap a small vegetable share on August 12 and 19 for any other Salem Tuesday/Thursday share this season. Contact lucillewymer@mac.com for more information.
 
Taryn, a Thursday Melrose member with a small vegetable, large fruit, bread and egg shares looking for a swap on the following dates/weeks: Thurs Aug 14th (could switch with a Tues 8/11) , Thurs Aug 21st. She is happy to also switch with a Tuesday pick-up date (except for the weeks above). Contact her at taryntrexler@gmail.com.
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