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FDC Newsletter June 20, 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
or 877.332.3276, ext. 11

Admin and Finance Manager:

Tamara Sullivan tamara@farmdirectcoop.org or 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 or 877.332.3276, ext.18

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

Coordinator: Wendy Panchy
wendy.marblehead@farmdirectcoop.org or 877.332.3276 ext. 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 or 877.332.3276, ext. 17

 



Appleton Farms Cooking Class
Appleton Farms is hosting year round cooking classes for people who love food. From their website "Hosted by expert chef-teachers in our state-of-the-art farmhouse kitchen or outside around our earth oven, our Appleton Cooks! program will feature tasty products from our fields, dairy, backyard kitchen garden, pastures, and other local farms." Their workshops include skills workshops, culinary classes, farm to table dinners and more. For more information or to register for classes please visit
http://www.thetrustees.org/places-to-visit/csa/appleton-farms-csa/appleton-cooks/

 



Vacation Swaps

A Marblehead member is looking to swap a small vegetable and small fruit share on July 2, 9, and 16. Contact Joanne at joosborne@verizon.net  to arrange a swap.

A Melrose member is looking to swap a small fruit, small vegetable, cheese and bread share on June 27 and July 11th.  For more information, please contact Mike at mikewick2@gmail.com.
 



 

Garlic Scape

FDC FRESH IDEAS


By Julie Pottier-Brown, Operations Manager


Garlic Scapes
IPM Green House Tomatoes
Fennel
 
An unusual list, yet all coming as part of the share this week. Garlic scapes are the curly top of the garlic plant. If they were allowed to stay on, they would make a full curl and the triangular lighter green area would develop into a flower. It would open, resemble a chive blossom, and have tiny garlic seeds at the tips of the blossom.  Growers know that cutting the flower (scape) sends more energy to the bulb and it is suggested that the resulting garlic can be up to 25% bigger than if the scape were not cut.  Also, the scape has become quite the desirable item for gourmands.  I have sliced them thinly to eat raw in potato salad, stir fried & sautéed them and frozen them, chopped, for future use.
 
My current favorite way happened a few weeks ago when I got an early bunch from a farmer friend.  Wash and curl them up into a covered glass baking dish. Pour a little EVOO & salt on top and pop the dish into the oven (along with something else for energy efficiency) at 325, 350, 450 degrees, I don't think it matters.  30 mins? 40? I don't remember.
 
I do recall the soft delicate flavor. Each scape edible up and past the triangular flower to be.  At the tip there was a moment when the eating technique became similar to the teeth scraping of an artichoke petal. This cooking method can be done on the grill in foil, too.  Store these as cut flowers, in a vase, in fresh water, or in a bag in the fridge.
 
The green house tomatoes come from Fairview farms in Sunderland, MA.  These are grown in pots, in soil, and are watered directly into each pot, and are IPM. Many folks forget what that is. It stands for Integrated Pest Management. This system relies on the grower to identify pests, and determine a course of action based on the intensity of the infestation, and the threat to the crop.  Because these are greenhouse grown, the threats are minimal.
 
We hope your first week has gone smoothly. With the initial craziness of opening week behind us, we are now adding the specialty shares of cheese and bread.  These will be housed under the administration tent, and have their own sign out sheets.
 
Any special orders, such as bulk strawberries or cookbooks will also be with the coordinators.  Our Auxiliary coordinators will be in place again this week to help guide you through in case you missed coming to the depot last week.

Have a food related story or passion?  Consider submitting an article to the newsletter. We are always looking for new ideas from members and love sharing your favorite recipes, gardening stories, coop adventures and more. Send your written pieces and photos to Anita at newsletter@farmdirectcoop.org and you may see them featured in an upcoming newsletter.

Photo by Sira Anamwong at Freedigitalphotos.net.

Fennel & Mint Salad

2 bulbs fennel (anise), slivered
1/4 cup chopped fresh mint leaves
1/2 head lettuce, or approx 2 cups
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil 

Mix fennel and olive oil, add salt and pepper and bake in the oven at 350 degrees for about 10 minutes or just until the fennel begins to soften. Allow to cool a bit, then mix with lettuce and mint leaves. Yum!

Chia Seeds - Another Popular Easy to Use Superfood

Black and white chia seeds come from an annual herb known as Salvia hispanica and, as the name suggests, it originates in Central America. This relative of the mint family was widely used by the Mayans and Aztecs. Today Australia has become the world's largest grower. Health food stores are not the only place to find these seeds. Word of their nutritional value means they are showing up at more and more gluten-free sections of major grocers.

When you consider that early nomadic humans had to eat on the go, it is not surprising that foods like fruit, seeds and nuts contained many necessary nutrients, fats, proteins, carbohydrates and fiber. These foods were yesterday's trail mix and often became dietary staples. Look at what comprises trail mixes today, and you will see how little things have changed. Athletes, including distance runners, use chia for its sustained hydration, claiming that it boosts energy and stamina.

Chia seeds are high in omega-3 and other fats, which make up 67% of the 60-70 calories in every tablespoonful. They are also high in fiber (5-6 grams per tablespoon or 20% of your daily requirement). Because of this many people believe they can be used for weight reduction. Like beans, which are also high in fiber, chia seeds are slow to digest and can cause an upset stomach if you over indulge. So unlike some, who recommend eating as much as you want, you may want to limit yourself to 1 tablespoon per day to see how your body reacts to it. Because of this feeling of fullness, it is also thought that the seeds help moderate blood sugar.

One reason these seeds are popular is that they are easy to use. They can be eaten whole and with their neutral, nutty flavor they can be added to breads, smoothies, cereal, yogurt, water, salads, etc. Some use them as an egg substitute when mixed with water for a half hour to form a gel (1 teaspoon chia seeds for every 3 tablespoons of water.) One tablespoon of this gel is equivalent to one large egg. Because of its gelatinous texture, it can also be used as pectin in jam or as a thickener in soups or sauces. Place them in a spice jar and use them as a condiment like salt to add extra nutrients and antioxidants to any meal.

If you are looking for a substitute for omega-3, chia seeds may be just the thing. Pregnant women should ask their doctors if chia seeds are a good substitute for fish. Chia seeds can lower your blood pressure, so if you are undergoing surgery or are on blood thinners it might be wise to avoid them altogether. Also be aware that they can cause allergies. If you are allergic to sesame or mustard seeds, you may also react to chia seeds. It is always wise to consult with a doctor on any of these concerns.

Depending upon the source, it looks like seafood is better for you (if you can avoid the mercury) than chia seeds, but chia seeds are better than flaxseeds because you don't have to grind them up. Claims about these seeds being high in calcium depend upon how you look at it. The USDA says a half-ounce of chia seeds has 90 mg of calcium. An 8-ounce glass of milk has 300 mg. True, 8 ounces of seeds would put you at the 1440 mg level of calcium, but drinking a lot of milk is more likely than eating that many seeds because of the aforementioned side effects, not to mention the cost.

There are some, who think chia seeds can be addicting. Thus, as with almost any product you consume, eat them in moderation. And take heart, if you can't have them for some reason, there will no doubt be another nutrition craze within reach very shortly.

Copyright 2013 by Linda K Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. To learn more or to sign up for more informative food and flavoring articles go to http://bellwetherbooks.com/

Article Source: http://EzineArticles.com/?expert=Linda_Murdock


Article Source: http://EzineArticles.com/7789004
Photo of last weeks share by Kate Aengenheyster, Melrose Member
 
By the Root: News from the Food Movement
Sound and Sovereign Food Systems

“Food sovereignty is not just about food and medicine but about reclaiming our reverence for life." -Gerardo Marín, Rooted in Community.

Within the US, the term is not yet common, but food sovereignty is the clarion call of farmers and food producers in many parts of the world. Food sovereignty goes beyond food security. It is concerned not only with ending hunger, but also with the ways in which we produce and distribute food. Fundamentally, it insists that people, not corporations, should have the power to make democratic decisions about their food systems. Six widely accepted principles of food sovereignty (articulated at the Nyéléni forum on food sovereignty, Mali, 2007) include:

1) Declares everyone’s right to sufficient, healthy, culturally appropriate food;
2) Values food providers –women and men, peasants and small-scale family farmers, pastoralists, artisanal fishers, forest dwellers, indigenous peoples, and agricultural and fisheries workers, who cultivate, grow, harvest and process food;
3) Localises food systems, putting providers and consumers at the center of decision making; rejecting policies that give power to remote and unaccountable corporations; and rejecting inequitable international trade;
4) Promotes local control over, and access to, land, territory, water, seeds, livestock, and fisheries;
5) Builds on local knowledge and the skills of food providers and rejects technologies that undermine these (eg: genetic engineering); and
6) Works with nature, seeking to heal the planet so that the planet may heal us and rejects methods that harm ecosystems.



See the US Food Sovereignty Alliance and Via Campesina for more info.
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