FDC Newsletter June 11, 2013
P.O. Box 1146
Marblehead, Mass. 01945

2013 Coop Dates

Tuesday Shares:
June 11 - October 22

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


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

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



Operations Manager:

Admin and Finance Manager:



Salem Depot
Hours: 3:30 p.m. – 7 p.m.
Address: Leslie’s Retreat Walkway
Coordinator: Michele Delfino

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

Coordinator: Sarah Fox

Melrose Depot
Hours: 4 p.m. – 7 p.m.
Address: The Knoll (across from Melrose Middle School, Lynn Fells Parkway) Parking Space #341

Coordinator: Michele Burke


Photo by Jennifer Bowie, Salem Depot


By Julie Pottier-Brown, Operations Manager

Welcome and welcome back. At this writing I am unsure if strawberries will be ready, if they will be organic, and whether they will be offered as pints, quarts or both. I know we are getting rhubarb for the fruit shares. How much rhubarb covers 1 pound each for all fruit shares? 385 pounds. For Thursday members we need an additional 319 pounds, plus approximately 50 pounds each day for bulk orders. This makes a total of 804 pounds of rhubarb!

Please check in at the administration tent before going over to get your share.  If you have a bulk order of rhubarb, check in with the auxiliary or regular coordinator. If possible, try to identify and introduce yourself to your coordinator, though the first few weeks can be a bit crazy.
New this year, volunteers have natural, organic, cotton aprons with the FDC logo on them to identify themselves.  Shares will be small this week but remember to bring bags, boxes or baskets to keep your shares from squishing. The Chef Share this week is 2 live plants and here after will be fresh bouquets, vinegars, dried herbs and herb salts.  You may add the Chef Share on the spot if you wish. The Herb Farmacy will send extra herbs, both perennial and annual, for that reason.  Bread and Cheese Shares will start next week. We will not be buying extra loaves of bread to sell at each depot this year, so if you counted on the extra loaves that were available last year, please consider ordering a share for this season instead.
This column is meant to inform you of what is happening on the farms, updates about the shares, let you know about potential bulk orders, interesting tidbits or musings of this yoga-loving manager.
In the vegetable share, we are getting broccoli, lettuce and hakurei salad turnips for all veggie shares. A few more items will be available as a choice.
Thanks for supporting local!

Weather Policy

In case of strong storm conditions, please check your email before leaving for the depot. We have had to close down or change locations only twice in 20 years.

We leave it up to the depot coordinators regarding their personal comfort level being out in a storm under a metal tent.  If there is a downpour, or a lightening storm, they may be in their cars or in the shed for protection.

If we have to close, change location, or alter pick up hours, we will email the entire group.

Can't Make It To The Depot?

If you are delayed, please ask a family member or friend to pick up for you. If you can't, call 1-877-332-3276 (1-877-FDC-FARM) by closing time!!  We recommend that you program this number into your phone – you will need it.  Make sure you speak to a live person and we will make arrangements for you. First delivery is free, $5 every time thereafter. Note: we may not be able to deliver to those living far away. Call for details. If you go on vacation, treat a friend to your share or try to arrange a swap (see below). There are no refunds for missed pick-up days. After closing time, if we have not heard from you, any shares that are not picked up will be donated to a local food shelter or soup kitchen.

Going On Vacation?

Request a Vacation Swap: If you know you going to be away on a pick up day, email with your depot, the day you will be away, your contact details and what type of share(s) you have. We’ll run an ad in the newsletter to see if anyone wants to swap days with you. If you are a member of our facebook group you can also try posting your vacation swap there, so you don't miss out on the coop goodies.

Photo by digitalart at

Don't Forget Your Bags or Baskets!

Please remember to bring bags or baskets when you come to the depot to pick up your food. Please feel free to bring us your clean regular plastic or paper grocery bag collections (we can use them for deliveries or when members forget their bags). In addition, we return berry boxes, honey jars, and vinegar bottles to our providers, so please save these and return them to the depot.

Photo by ningmilo at

For more rhubarb recipes check out our veggie blog!
Strawberry Rhubarb Pie Smoothie

Reprinted From The FDC Veggie Blog

Preheat oven to 400 degrees.

  • 2 large stalks of rhubarb, cut into one inch pieces
  • 1 tbsp honey
  • 1/3 cup Riesling (I used Pacific Rim Organic, which is my hands-down favorite)
  • 1 vanilla bean scraped
  • 13 strawberries, hulled
  • 1/4 cup almond milk
  • juice of 1/2 a lemon
  • 1/4 cup oats
  • 1 tbsp almond meal
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 2 tsp powdered sugar

Combine the first 4 ingredients and place into a glass dish. Cook for 15 minutes. The rhubarb will be very soft. Let cool. While rhubarb is cooking, combine remaining ingredients and let sit, so the oats have time to soften (makes for easier digestion). When rhubarb and wine mixture is cool, combine with strawberry and oats mixture and blend until smooth. I just plunked all of mine in my Magic Bullet and it all fit (I kind of thought it might not, but it’s very spacious). Makes 2 servings, if you can bear to share it.

Rhubarb Gingerbread

Amy Piantedosi, Melrose Depot

It is an old recipe from a English friend, so I had to copy my notes. Happy Baking!
  • 1 stick butter, room temp
  • 1 cup light brown sugar
  • 2 eggs
  • ½ c molasses
  • 1 tsp powdered ginger
  • 1/3 c chopped crystallized ginger or fresh ginger (optional)
  • 2 c flour
  • 2 tsp baking powder
  • 1/3 to 2/3 cup milk
  • 2 cups raw rhubarb in small cubes (4-5 thin stalks)
Grease 8” square pan. Preheat oven to 350. Cream butter & brown sugar until light. Beat in eggs, one at a time. Mix in the molasses, powdered ginger & chopped ginger, if using. Add the four & baking powder, mix thoroughly. Finally, stir in 1/3 cup milk (if mixture is not spreadable consistency, add a bit more). Spread ½ mixture in bottom of prepared pan. Scatter the rhubarb on top then cover with remaining mixture. Bake in center of oven for 45-55 minutes. Skewer should come out clean. If edges brown before done, cover loosely with tin foil.
Hakurei Turnips

The Hakurei turnip has a delicate crisp flavor that is wonderful sliced and eaten raw in salads or as a snack or side dish. They are also great for pickling so you can relish them after the summer is over.  The turnip greens are edible, just saute with olive oil until wilted to enjoy their slightly spicy flavor.

Remove the green tops and Hakurei turnips will keep in the crisper drawer in your fridge for a week or more.  Turnips are high in vitamin C, potassium, and calcium. The greens are high in vitamins A, C, and B vitamins, plus potassium, magnesium, and calcium.

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