FARMINGTON – Every Wednesday from January through March 25, a dozen members of Trinity United Methodist Church gather to prepare lunch for people.

The meal has a dual purpose: Food and fellowship, and to take donations for either the food closet or ecumenical heating fund, said organizer Joan Farrington. Which entity gets the money this year hasn’t been decided yet, she said.

The church provides ingredients for five gallons of fish chowder and six to eight dozen biscuits prepared weekly for an average of 50 or so diners. Members also provide cookies and pastry bars for dessert.

“It’s been a good year so far. We’ve only missed two Wednesdays to storms,” Farrington said.

For this week’s meal, William Hoyt had three large pots of chowder simmering on the stove as tables in the dining room began to fill just before the 11:30 start of serving time at the church on Farmington Falls Road.

Biscuits fresh from the oven made by Allan Tracey were being divided into baskets for the tables by Richard Fogg while Judi Tracy and Lillian Tawney dipped the chowder into large soup bowls.

The same menu is served each Wednesday for the three months.