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FDC Newsletter July 25, 2013
P.O. Box 1146
Marblehead, Mass. 01945
877-FDC-FARM
www.farmdirectcoop.org

newsletter@farmdirectcoop.org

2013 Coop Dates

Thursday Shares:
June 13 - October 24

November Share:
Two Tuesday Pickups
November 5 &
November 19

Bulk Order:
TBA - November 12 or 14

December  Share:
TBA - Usually one pickup the first week in December


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

Newsletter:
Anita Deeley
newsletter@farmdirectcoop.org


Hours

Salem Depot
Hours: 3:30 p.m. – 7 p.m.
Address: Leslie’s Retreat Walkway
Coordinator: Mira Clark mira.salem@farmdirectcoop.org

877.332.3276, ext. 18

Marblehead Depot
Hours: 3 p.m. – 7 p.m.
Address: Stramski Way

Coordinator: Wendy Panchy
wendy.marblehead@farmdirectcoop.org
877.332.3276ext. 12
 
Melrose Depot
Hours: 4 p.m. – 7 p.m.
Address: The Knoll (across from Melrose Middle School, Lynn Fells Parkway) Parking Space #341

Coordinator: Melissa Giamanco
melissa.melrose@farmdirectcoop.org
877.332.3276, ext. 17


FDC FRESH IDEAS


By Julie Pottier-Brown, Operations Manager


I got a much needed break to see friends in upstate NY this past weekend. Steve, our western route driver, stepped in to do the order for Tuesday, and I am now back in the swing for today's "take" as we call the produce you receive each week.  Since I was away, I was not as familiar with what the growers were saying, but I did hear a few requests. Green beans are here, and they are young and tender. The word is still "Please buy our fresh onions." So we did. There is lettuce for all Veggie Shares and the Cheese Shares get two pieces of organic cheese from Neighborly Farms, VT. The Chef Share comes again this week and is a blend of different basils, as the heat is pushing the herbs ahead of schedule. The peaches are just trickling in, but there are enough for all shares to receive them this week.  Blueberries are still coming strong and we are so happy for River Valley Farm to be having a great year! The Bulk Order form is finished, but next week will still be a strong blueberry week.  If you didn't get to order and want some, or you did order and want more - email julie@farmdirctcoop.org to order with two days notice please.

I am happy to see a vibrant community on Facebook, sharing recipes, information and asking for vacation swaps.  If you want your coordinator to save your Cheese Share when you are away, I think it is OK to ask (not all swaps are equal in share sizes), provided it is a cheese with a future enough date.  You may also send a friend or family member to pick up for you - just have them check in with the coordinator.  An uninitiated person may just take one item from every crate (I've seen it happen) and we could run short.  If you let your share go to the shelter at the end of the day because of vacation or just forgetting, you may contact your depot coordinator and she will instruct you how to make it up on another day and time. Otherwise the leftover produce is donated to local pantries & soup kitchens.  The question was raised recently as to whether a member can come back for more at the end of the day.  This is not allowed, unless they missed picking up their share and have prearranged it with their depot coordinator. If you have questions you can always email me or ask me your depot coordinator.

By the Root: News from the Food Movement
 

The average price of bananas in U.S. cities is 60¢/lb. Ground beef is $3.30/lb, potatoes 63¢/lb, and a soda 99¢. On the buying end, these seem like irresistibly good deals. But these prices represent just a fraction of the true costs of getting this food into our shopping bags. There are myriad hidden costs, with harmful impacts on the earth, farmers, workers, and all of us. See Harvesting Justice’s blog on the True Costs of Industrialized Food.

Vacation Swaps
 
Salem Member Stephanie, would like to swap her Small Fruit and Small Veggie shares on Tuesday, July 30. Anyone who is interested can contact her at s.marienau.turpin@gmail.com.

Sarah, a Melrose Member would like to swap her Small Vegetable, Small Fruit, Bread and Cheese Shares on Tuesday, August 6th for Thursday, August 1st, Tuesday August 13th or Thursday August 15th. For more information please contact Sarah at Ssmcall@gmail.com.

Single Serving Berry Cobbler

(vegan, or not)

 
By Loo Catalano, Salem Depot
I knew I needed to find a special way to use the gorgeous black raspberries and blueberries from the farm share this past week, but with a small family (two of us), big desserts can be hard to finish and I hate to waste.  I found the recipe below by Anarie on SparkRecipes.com and tweaked it a bit to fit my particular tastes.  It is such a flexible recipe, you can too!  For berries, I used 75% black raspberries and 25% blueberries and I made two servings (just doubled everything).  This recipe can easily be made vegan or not...depending on your dietary preferences. I went the vegan route and it was scrum-diddly-umptious!
 
INGREDIENTS:
 
1/2 cup fresh OR frozen berries
1 1/2 tsp + 1 1/2 Tbsp sugar
cooking spray/oil
1/2 Tbsp butter
2 Tbsp whole grain flour
1/4 tsp baking powder
2 Tbsp vanilla oat milk
1/4 tsp cinnamon
dash of nutmeg
 
DIRECTIONS:
 
1. Mix fruit and 1 1/2 tsp sugar in a small bowl.  Set aside and let the sugar draw out the juices.  You may need to macerate to release some juice.
 
2. Preheat (toaster) oven to 350 degrees.  Coat an 8oz oven-proof baking cup with a light layer of cooking spray/oil and place the butter in the dish.  Heat the dish in the oven until the butter is bubbly (this is important!).
 
3. While the butter is melting in the oven, mix the flour, remaining 1 1/2 Tbsp sugar, baking powder, milk and spices together in a small bowl until just blended.
 
4. When butter is bubbling, remove the dish from the oven and pour the batter mixture into the dish.  Place the fruit in the center and gently push down on the fruit so the batter then encircles the fruit on the top.
 
5. Bake for 20-40 minutes (will vary depending on your dish shape and fruit used), until the batter is golden brown around the edges and the center looks set.  Let sit for 5 minutes before serving with a couple of scoops of your favorite vanilla ice cream.
Fresh White Currant Scones

By Shannon Rand, Salem Depot


 
Here is the recipe I used that I got when I googled for a recipe using fresh, as opposed to dried, currants.
 
Ingredients:
  • 2 cups freshly milled soft white (I used cake flour) wheat flour or all-purpose flour plus a little more to flour your cutting board.
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup sugar
  • 5 Tbsps. unsalted butter
  • 1 cup heavy cream (I used light cream)
  • ½ cup fresh red currants or other berries (I used the entire 1/2 pint from our share)
Instructions:
  1. Grate the butter and set it in the freezer for approximately 20 minutes. (10 min worked fine for me)
  2. Line a large baking sheet with parchment.
  3. Preheat oven to 425 degrees.
  4. Whisk together flour, baking powder, salt, and sugar.
  5. Cut butter into flour mixture using a pastry blender or a fork.
  6. Stir in berries.
  7. Stir in heavy cream. Be gentle. Some of the berries are going to get broken in this process, but it is nice if some can remain whole too.
  8. Pour dough out onto a lightly floured cutting board.
  9. Gathering up the loose pieces, press together until if forms a shaggy ball. Then press until about ½ inch thick. Cut with a round cutter. I used one 3 inches in diameter and ended up with 9 scones, but if you use a smaller cutter, you will get more.
  10. Bake for approximately 10 minutes or until golden.
  11. Let cool slightly before serving

They were delish!
Member Linda Sullivan suggests these great local recipes for Kohlrabi, garlic scapes, fennel and more! 
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