FDC Newsletter - Tuesday, September 9, 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.  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

Tomatoes Available For Bulk Order!
It has been a long wait for tomatoes, and we still have access to them for this Thursday, 9/11 from several different farms - Organic and IPM. Order by Tuesday evening 9/9 for pick up Thursday 9/11. Check out the options here: Bulk Tomato Order Form

Organic Raspberries One Day Only!
The order form is back open for one day only - This Thursday 9/11- certified organic raspberries from Silferleaf Farm in Concord, MA - fruit share received these once in the past two weeks - they came in little plastic clamshell containers. Tom is offering these for $44 for the flat only $2 more than non organic. Order organic here.  Order by Tuesday evening 9/9. Non-organic still available - email Julie directly.
Peaches Still Available!
Though there is never a guarantee - dates have been added to the peach order form  through 9/11. If you missed the past two weeks or want to order more, fill out the order form here: Peach form Order by Tuesday evening 9/9.

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:
Tamara Sullivan

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
Photo by FDC member Amy Sinclair


By Julie Pottier-Brown, Operations Manager

The fall shift is happening, but we were able to secure some more tomatoes for all.  Bok choi, fennel & spinach were on the "please buy" list.  Dig out your recipes for fennel & start sharing on facebook!

Apples, of course, hopefully nectarines & maybe a tiny taste of table grapes are on the docket for the fruit shares.

There are a few last minute tickets for the farm to table dinner coming up this Sunday, time to order tomatoes for bulk, as well as peaches.

Even though the cool temps are coming, this is still officially summer - enjoy the beautiful days before it is time to hunker down.

A note on extras at the depot - if you get home and discover you have double eggs, or you had a friend pick up for you and you got a share you do not typically get, please contact us.  Along the same lines, if you buy extras, please tell your depot coordinator so she may change the board, and make sure it is signed out properly.  If we have "raspberries $4.25 (2)" or "eggs $5.50 (3)"  on the board, and ones walk away without the coordinator being told, someone else may take another one and a member will miss out on their share of eggs.  This has been happening more frequently recently.  For your fellow member, and for the financial health of the coop, please do not take extras without speaking to a coordinator first. Thanks for your cooperation!
Photo by member Amy Sinclair

The Delicious and Beneficial Blueberry!

By Wendy King, Melrose Depot

As one of the few fruits native to North America, this small fruit also packs a big nutritious punch. The early settlers learned about this beautiful berry from Native Americans as a good food source and then brought it back to Europe. It is now cultivated in South America as well, which allows the fruit to be available year-round. Yet only the Northeast area of the US holds the distinction of hosting the low-bush variety that produces the smallest, flavor-packed berries, with Maine taking the leading producer title.

So even when our local farms have finished harvesting, we can still reap the benefits of this incredible indigo fruit from local stores, both imported fresh and frozen.  This is a good thing because research completed over the years shows that blueberries are a "superfood" and provide powerful antioxidants to combat a host of issues including memory loss, muscle damage, high sugar levels in the blood and cell damage. And natural food and nutrition medical expert, Dr. Andrew Weil, states on his website, ”you would have to eat five servings of peas, carrots, apples, squash or broccoli to get the antioxidants contained in one half cup of blueberries." So with that encouragement, here is a recipe for blueberry pie. I like this recipe as it holds the juices better and allows one to enjoy the full impact of this amazing berry.

Recipe - Blueberry Pie
(Revised from The Food Network)
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 tsp nutmeg
1/2 cup water
1 tablespoon fresh lemon juice
4 cups blueberries (fresh or frozen)

(adapted from Williams Sonoma)
3 cups flour
1 tsp salt
1.5 cups shortening or butter
3-4 TBSPs water

Filling: Whisk together sugar, cornstarch, cinnamon, nutmeg, and water. Add to a saucepan and heat rapidly just until thickened. Set aside and add the lemon juice and then add the berries.

Preheat oven to 425 degrees F.

For pie crust, Stir together the flour and salt. Using a pastry blender, cut in the shortening or butter until it resembles cornmeal. Add the water one tablespoon at a time, mixing at each addition just until the dough forms a rough mass. Form into a ball, cut in half and roll out each half between two sheets of wax paper to 12 inches. Unwrap the top piece of wax paper, lay the rolling pin down on the left side and gently roll it onto the rolling pin, flip it into the pie pan, with the wax paper facing up, press gently to fit pan and gently unwrap 2nd piece of wax paper from top.

Pour filling into dough lined pie pan, add top crust, cut in vents and flute or press together the rim. Brush top with a little milk and sprinkle top with sugar. Put pie onto a foil covered baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool and enjoy!

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