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Time to Order your Turkey! Thanksgiving is upon us and here at Weaver Street Market, the pastry bakers are working overtime to make sure your holiday table is full of delicious treats for your family and friends! All the classic pies are back to make sweet Thanksgiving memories: Apple, Bourbon Pecan, Pumpkin, and Sweet Potato! We also have vegan options: Pumpkin, Pecan-Maple, and Apple. Okay, you want to make a pie using your grandmother's recipe...well, we've got that covered too! We can supply you with a great tasting, handmade, all-butter pie crust. You supply the rest! Look for pie crusts in the freezer section. With relatives and friends stopping in, let us help start your morning right with some of our scrumptious breakfast goodies. We have a case full of rich butter croissants, filled croissants, scones, and muffins! More |
Employee Costume Contest Carrboro Film Festival |
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| Hope for the Holidays Suggestions Daylight Savings Ends RSVVP Day Nov 13 Farmers' Markets Still Going |
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| November Wine Dinner RSVVP Dinner |
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| Weekly Produce Specials Weekly Meat Specials |
Local Producer: Parker Farms Recipes: Emily's Vegan Hot Cocoa |
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| Time to Order your Turkey! continued | |
 The Weaver Street Market kitchen is ready to make your Thanksgiving memorable and easy with Roasted or Ready-to-Roast Whole Turkey or Turkey Breast. Roasted Turkey is seasoned with Herbes de Provence and a hint of garlic. Gently basted in creamery butter and extra virgin olive oil, turned and roasted to golden and juicy perfection and comes with heating directions. Ready-to-Roast comes wrapped in cheesecloth saturated with basting mixture in roasting pan and includes cooking instructions. We are offering a full complement of side dishes to round out your Thanksgiving Feast. Each full size pan measures 9"x 12"x 1.5" and will generously serve 6-8 people. Small pans measure 9"x 7"x 1.5" and will serve 3 - 4 people. Freezer or oven-ready, each dish comes complete with heating instructions. Choose from: Pioneer Stuffing, Crunchy Sweet Potato Bake, Squash & Corn Casserole, Swiss Green Bean Casserole, Homemade Turkey Gravy, Yukon Gold Mashed Potatoes, or Fresh Cranberry Relish. All these items are available by special order. Follow the link below to order your pies, turkey and sides. |
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| Download your order form here. | |
| Local Producer: Parker Farms | |
by Emily Buehler, Contributing Writer
Weaver Street Market has a new pork supplier, Parker Farms of Hurdle Mills, north of Hillsborough. They were brought to us by NC Choices, a group that "promotes sustainable, community-based food systems that enhance the economic, environmental and nutritional health of North Carolina." Parker Farms is a good model of pasture-raised pork: the pigs have spacious pens with plenty of mud. It's very quiet out at Parker Farms, home of Renee and Randall Parker, their children, Dixie the dog, and the hogs. The farm is set back on a dead end gravel road. The Parkers' house is surrounded by dusty orange fields. At first I see only two big hogs, eating at a feeder in the front field. There are plenty of hogs behind the house though. In the closest field are a sow and a boar. Their size is amazing: they actually look bigger than the cows at the neighbor's, across the fence! Despite Renee's prodding, they won't get up to meet me. In all there are fourteen "breeders": eight sows who've had babies, and six "gilts" who haven't yet. The ones we're looking at weigh about 500 pounds each. Next we meet the market hogs—there are about thirty of those. They're so much smaller than the sows since the best meat quality occurs when the pigs weigh between 240 to 260 pounds. Larger hogs might still be sold at market, but usually they are made into sausage since their meat has more fat. The Parkers' hogs are a breed called "Farmer's Hybrid." It's an old-fashioned breed that's not too common in the hog world; these hogs grow more slowly than many breeds. However, they are well-suited to pasture-based production: their dark coats protect them from sunburn, they are hardy and forage well, and they put on fat in an attractive way, producing flavorful, marbled meat. The Parkers' hogs eat corn and soy meal as well as grass when it's available. Renee has started feeding them barley as well, which is supposed to produce tastier meat. Each of the fields includes a muddy hog wallow. Since hogs don't have sweat glands, the wallow is important for keeping them cool. They have domed metal sun shelters as well. There's not any wallowing occurring, but the mud caked on the backs of the hogs provides evidence. We head for the woods, picking our way through the trees toward a small metal hog house. The pigs here are several months old. Six of them are lying in a row among the roots of two trees, while the rest are in the house. An ear flaps, and there's a little shuffling, but they seem unconcerned by our arrival. Over the next fence, however, are the nursery pigs. There are twenty-six of them, and they're only three weeks old. Renee's daughter, Tiffany, roots them out of their house and they trot briskly about, zig-zagging through the trees, coming to look at us. A minute later, Tiffany announces the arrival of Cindy; I can almost feel the ground shaking as Cindy lumbers through the trees, followed by her posse of excited piglets. She flops over near the house, and the piglets scramble over one another to get their share of milk. Some of the piglets belong to another mother, Square, who hasn't laid down yet. The Parkers have been raising hogs since 2005. They were looking for a new product as they cut back their tobacco production, and they'd always enjoyed raising pigs as 4-H projects with their children. At first, they bred six of the sows at the same time, producing sixty piglets. This turned out to be a lot of hogs to sell at once, so now they only have three mothers at a time. Parker Farms piglets stay with their mother for ten weeks; big production hog houses usually separate them at only two weeks. We leave the woods and circle back to the house along a dry road, talking about the summer's drought. The hogs' fields are much more dusty than usual. But the wallow is full of mud, so all is well. Look for Parker Farms pork (all kinds—pork loins, ham hocks, bacon, sausage) at both Weaver Street Market locations. |
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| Weekly Produce Specials | |||
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| Organic Seedless Red Grapes |
$2.99 lb |
best of the season! | |
| Last of the season! Organic Red Plums | $1.59 lb | very high quality, very sweet. | |
| Organic Russet Potatoes | 2/$6.00 | 5 lb bags | |
| Weekly Meat & Seafood Specials | |||
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Local North Carolina Pork Sausage Links | $4.49 lb | save $1.00 lb |
| Local All Natural North Carolina Pork Polish Sausage | $5.49 lb | save $1.00 lb | |
| Local All Natural North Carolina Pork Dry Cured Bacon |
$5.49 lb | save $1.00 lb | |
| Read more about other Weaver Street Market Specials. | |||
| Recipe: Emily's Vegan Hot Cocoa | |||
 The cold weather seems to be here at last, making it the perfect time for the season's first cup of hot cocoa. Celebrate the end of October, National Fair Trade Month, with a cup of Equal Exchange hot cocoa, or try this recipe for vegan hot cocoa made with Equal Exchange Baking Cocoa and Wholesome Sweeteners Fair Trade sugar: 1 cup coconut milk 1 cup rice milk (I use Rice Dream Original Enriched) 2 Tbsp baking cocoa 1 Tbsp sugar Mix all ingredients in a saucepan with a whisk. Keep stirring over medium high heat until the mix is hot enough to drink! (Note: if you use a different brand of rice milk, such as unsweetened rice milk, or substitute soy milk, you may need to adjust the sugar amount accordingly.) |
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| Find more recipes here. | |||
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| Employee Costume Contest | |||
 WSM's Employee Costume ContestWednesday, October 31 Weaver Street Market's employees are encouraged to dress up for this year's Halloween! Please help us decide which employee should be awarded for their creativity this season. Vote for your favorite Employee Costume! Look for a voting box at the Carrboro service desk, and at the Southern Village Coffee bar. You can vote until closing hours that day. |
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| Read more about other Weaver Street Market events here. | |||
| Carrboro Film Festival | |||
 Carrboro Film FestivalSunday, November 18 2:00 - 7:00 pm Carrboro Century Center Coming up! This year's festival features approximately 20 films, each one running 20 minutes or less. Some are narratives, some documentaries, music videos and a few that defy categorizing! Last year the Carrboro Film Festival drew over 350 film lovers to the Carrboro Century Center and honored 22 filmmakers from the region. |
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| For more information about this event click here. | |||
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| Hope for the Holidays Suggestions | |||
The holiday season is fast approaching, and Weaver Street Market's Hope for the Holidays fundraiser will soon be underway. Each year, Weaver Street chooses two local groups as beneficiaries of the fundraiser.A portion of the sale of certain gift items throughout December goes to the groups, as well as to the Cooperative Community Fund. In previous years, the Hope for the Holidays donation has been as much as $1500 per group! Previous beneficiaries have included the Inter-Faith Council for Social Service, Child Care Services Association, the Arc of Orange County, Project Compassion, Communities in Schools in Orange County, Piedmont Wildlife Center, Orange EMS and Rescue Squad, El Centro Latino, Reach Out and Read, and the Chrysalis Foundation. Have a suggestion for the 2007 Hope for the Holidays campaign? Send us information on the group you'd like to see as a beneficiary. Email suggestions to marketing@weaverstreetmarket.coop by November 6, or drop off information at the Carrboro customer service desk, addressed to the marketing office. |
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| Daylight Saving Ends | |||
 Sunday, November 4thRemember to turn your clocks back one hour as we return to standard time! Sleep in 1 hour longer this Sunday morning! |
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| RSVVP Day | |||
 RSVVP DayTuesday, November 13 Breakfast, Lunch & Dinner Triangle Restaurants will donate 10% of their proceeds that day to help fight hunger in our community. Weaver Street Market has been a participant in RSVVP since its inception eighteen years ago when restaurants, newspapers, TV, and radio came together to help the emergency food providers of North Carolina. RSVVP is a play on the acronym RSVP, where the VV stands for 10 (V is 5 in the Roman numeral system). Restaurants donate 10% of their gross proceeds and the media donate advertising time to get the word out. As Weaver Street Market has expanded over the years, so has our commitment to RSVVP. Weaver Street Market in Southern Village and Panzanella are also contributors to RSVVP. Our contribution goes directly to the Inter-Faith Council for Social Service. The Inter-Faith Council for Social Service is an amazing organization that started way back in the sixties before there were many government organizations helping people who needed food, shelter, and social services. Their list of services includes the Community Kitchen that serves around 80,000 meals a year, the Community House and HomeStart that provide beds and social service counseling for the homeless, Health Clinics, Hispanic Outreach, and more. Please join Weaver Street Market and Panzanella in supporting such a great local organization by eating out on Tuesday, November 13! |
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| For more information and a list of participating restaurants, visit the event's website here. | |||
| Farmers' Markets Still Going | |||
It's the end of the farming season, but the local farmers' markets are still going strong, and will be all winter! The Hillsborough Market remains open from 10 AM to noon on the first and third Saturdays of the month, in the Suntrust parking lot on north Churton Street in downtown Hillsborough.The Carrboro Farmers' Market, traditionally open only through the holidays, will now be open all winter as well! Through December 22, the Carrboro Market is open on Saturdays from 8 AM to 12 noon. Starting January 5 until the spring, the market will be open from 9AM to 12 noon. A special pre-Thanksgiving market is scheduled for Tuesday, November 20 from 3 to 6 PM. Twenty-five farmers will be there, selling produce, meats and cheeses, preserves and baked goodies for your Thanksgiving feast. |
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| Visit the market's website here. | |||
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