FDC Newsletter - Tuesday, September 2, 2014
P.O. Box 1146
Marblehead, Mass. 01945

Harvest Dinner

Sunday, September 14th at Gould Barn in Topsfield, 4:30 - 7

$50 ticket includes appetizers, dinner, dessert + beer/wine. Order deadline is September 5th. Due to limited availability, this is an adults-only event. We had a great time last year. The venue is lovely and the food was great. We hope to see you there!
Harvest Dinner Ticket Order Form

2014 Season

Tuesday Shares
June 10 - October 21

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

December Share


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

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



Operations Manager:
Julie Pottier-Brown
877.332.3276, ext. 11

Admin and Finance Manager:
Tamara Sullivan
877.332.3276, ext.13

Media Coordinator:
Anita Deeley

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

877.332.3276, ext. 18

Marblehead Depot

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

Tuesday Coordinator:
Sarah Fox

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

877.332.3276 ext. 17

Volunteers Needed!

We need help at the depots!  The coordinators depend on volunteers to help everything run smoothly. If you haven't put in your 2 hours of volunteer time please sign up to do so today! Learn more about ways to volunteer here.
Photo by FDC member Amy Sinclair


By Julie Pottier-Brown, Operations Manager

Organic corn has finally arrived from Joe Czajkowski Farm! I am not a true corn snob myself, but I know plenty of people are.  Joe assured me this would be picked just for us, from field to truck.

Noah Kellerman of Alprilla Farm in Essex brings us more tomatoes, I asked if he would have enough to sell about what we need for the share for our members to put some up. We usually move a LOT of tomatoes for members to put up.  I am thinking to contacting some local farms who are not certified to see if they can sell seconds tomatoes in bulk. If you are a member who always puts up 20-80 pounds of tomatoes, would you welcome that opportunity?

Atlas Farm, South Deerfield has dug some beautiful yellow potatoes for us. Scallions & lettuce come from Riverland Farm in Sunderland.

The cheese share will receive a log of goat cheese from Crystal Brook Farm in Sterling, MA.

Enjoy the bounty!

What To Do With All Those Big Cucumbers

By Lucia Clark, Salem Depot

If you have planted cucumbers in your garden, this is about the time in which the play hide-and-seek with you and emerge only when they are very large and full of seeds. So what to do? How about cucumber soup?

Recently my dear friend Anna offered me a delicious cup of this soup. So, with my thanks to her, here is the recipe:

Anna’s Cucumber Cream Soup

A word of advice: if you are looking for one of those 20 minutes-fast as you like-recipes, this is not it. It takes the better part of an afternoon.

For 4 people you will need:

  • 3 or 4 large cucumbers, peeled, de-seeded and diced, about 4 cups
  • 1 medium onion or 1 large shallots, (depending if you like your soup oniony or mild), diced.
  • Olive oil, enough to coat generously your saucepan.
  • Wine, enough to cover the cucumbers (actually Anna uses whiskey. She is really cool)
  • Broth, also enough to cover the cucumbers.
  • 2 cups of cream. Here you can use your personal taste: all cream, or half and half, or yoghurt, or evaporated milk, or a combination of the 4.
  • Salt, pepper, and your favorite spices

Sautée onion or shallot in the olive oil until soft and blond. Add the cucumber and sautée them until soft and blond, stirring often. Add the spirits (I use white wine, being far less cool that Anna) and let them evaporate at low heat, stirring occasionally. Do the same with the broth. When the broth has evaporated, turn the heat off and allow the cucumbers, now soft and translucent, to cool off. Now, using a hand blender or a food processor, purée your cucumbers. Over a low fire, add the 2 cups of your cream/yoghurt choice, salt and pepper, and the spices of your choice. (I like marjoram). Warm up your soup stirring gently, and serve.

Buon appetito!

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