Agricultural Summit: The Beet, Weaver Street's E-Newsletter

Link to Weaver Street Market's Home Page

10th Annual Agricultural Summit a Great Success!
By Emily Buehler, Contributing Writer
The tenth annual Orange County Agricultural Summit was held last week at the Orange Enterprises Building in Hillsborough. The summit included talks by more than a dozen speakers on topics ranging from conservation efforts to the Farm Bill to how local producers can sell to local markets. Weaver Street Market's own merchandising team was on hand to meet with potential new suppliers. More

Bluegreen algae

Election Committee

New Market Manager
Lunch Box Concert
CHICLE Cultural Event
IFC Volunteers Sought

March Wine Dinner
Artist's Reception
Call for Artists

Weekly Produce Specials
Weekly Meat Specials

Value Recipe
Every Day Low Price!



10th Annual Agricultural Summit a Great Success! continued
The site of the Summit was chosen not only to accommodate the growing number of attendees, but also to show off the empty warehouse-style building, a proposed site for a "Value Added Processing Center." Such a center would invest in equipment needed by producers to "add value" to their products—for example, by turning meat into sausage or berries into jam. It might also house low-rent office space and space for producers to store their wares. One of the dozen or so speakers was a consultant who'd done a feasibility study on the subject and determined that our region is perfect for such a facility: there's a strong entrepreneurial presence, an established local food movement, a nearby culinary education program, a lack of access to such a facility, and numerous potential clients. Neighboring counties have shown support for the facility, even though it would likely be housed in Orange County, so there's a good possibility for getting federal funding to start it. Other topics included an update on the Lands Legacy Program, which in 2007 added 567 acres to its list of protected farmland in Orange County. When the program began, many farmers were mistrustful, but now 1100 farmland acres have been protected and 30 more farms are interested in joining. In the past year, activity began at the Breeze Farm, 269 acres north of Hillsborough that were donated to NC State for organic and sustainable activities. The farm incubator program "PLANT" (People Learning Agriculture Now for Tomorrow) also began, teaching newcomers about farming with an eight-week workshop. Students gain access to farmer mentors and to land and equipment at reasonable rental rates. Bob Pope presented a history of saving his family's farm, which converted from tobacco to grass-fed lamb in the past few years. The family was devoted to producing a high quality meat with numerous health benefits (like better fats) and to taking care of their land. They set some rules, like having one price list for all customers and not selling more than 25% of their production to one customer. They also decided to sell all their meat as their own brand, Captain John's Lamb. On their first attempt at going to market in September 2006, they sold out. They currently sell at farmers' markets, online, and to area restaurants, passing out info about their meat and bringing a chef friend along to do cooking demos. Mr. Pope encouraged farmers who want to diversify to find a crop with which they're comfortable working. He also mentioned the need for another abattoir in the region, since the existing ones can't process his meat fast enough, and for the value-added processing center, which would allow his farm to sell lamb chili and lamb andouille sausage. Congressman David Price spoke about the Farm Bill, which he hopes will pass by early spring, highlighting some positive aspects for small farmers that will likely survive to the final Bill. New upper limits have been placed on who is eligible for subsidies, resulting in projected savings of one billion over the next five years that can be used to help producers of alternative commodities and to boost nutrition and conservation efforts. The new Bill invests in bio-energy research and development, going beyond corn-based products. It has more equitable support for specialty crops and allocates money for an organic certification cost-share program. Two local producers spoke about their farms and their experiences selling to local markets, including Weaver Street Market. In turn, Weaver Street Merchandiser Paul Griswold and representatives from Whole Foods spoke about their commitment to selling locally-produced food. Joe Lindley of Lindley Mill pointed out that there is almost no organic wheat grown in North Carolina, and increased fuel costs have driven the price of his flour up drastically in the past year. He expressed hope that someone will begin to grow organic wheat in North Carolina so that he can buy it. Russ Powell of Braswell Milling Company seconded this hope, adding that he works with a consultant who can help farmers transition to organic grains, and that NC State has an organic crop specialist who can help. As the lunch hour approached, final speakers mentioned the Orange County Small Business Loan Program, which has been updated to include farmers, and drought survival techniques. Attendees were then treated to a locally produced lunch of meatloaf and chicken, collards, sweet potatoes, and apple crisp with ice cream. As the Summit came to an end, the future looked bright with opportunity for new and established farmers, as county programs help small farmers get started or make the transitions they need to new or organic crops, as public awareness increases the demand for locally and organically produced food, and as communication between farmers and markets matches the consumers needs with the products grown.

Weekly Produce Specials - THESE SALES ARE EFFECTIVE WEDNESDAY, February 20 through TUESDAY, February 26.


	Organic Broccoli	$1.79 lb	super low price
	Organic, Florida Grape Tomatoes	2 pints $4.00
	Organic D'Anjou Pears	$1.49 lb	save 50¢ lb

Weekly Meat & Seafood Specials

	Niman Ranch Sirloin Steak	All natural $7.99 lb	USDA Choice Beef save $2.00 lb
	Niman Ranch Country Style Boneless Ribs	All natural $3.99 lb	USDA Choice Pork save $1.00 lb
	Carolina Classics Catfish Fillets	All natural $7.99 lb	Local save $2.00 lb
Read more about other Weaver Street Market Specials.


Beef with Noodles and Broccoli

Ingredients • 2 tablespoons low-sodium soy sauce • 2 tablespoons fat-free Italian dressing (February Co-op Special: Drew's All natural Garlic-Italian dressing $2.29/12 oz, save $1.00!) • 1 teaspoon cornstarch • 1 tablespoon minced garlic • 1 teaspoon ground ginger • 3/4 pound round steak, cut into strips (this week special: Beef Sirloin Steak $7.99/lb, save $2.00/lb!) • 6 cups water • 5 cubes beef bouillon • 4 ounces linguine pasta, uncooked (February Co-op Special: Bionaturae Organic Linguine $1.79/16 oz, save 90¢!) • 1/2 cup fat free beef broth (February Co-op Special: Pacific Beef broth $2.29/32 oz box, save $1.00!) • 1 cup fresh mushrooms, sliced • 1/2 cup sliced green onion • 1 pound broccoli, separated into florets (this week special: organic broccoli $1.79/lb, super low price!) For Vegetarians: Substitute with TOFU (February Co-op Special: Nasoya Organic extra Firm Tofu 3/$5.00/14 oz reg.$2.19!) Directions: 1. In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. 2. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain. 3. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve. Recipe from http://allrecipes.com
Find more recipes here.

Every Day Low Price

Look for this little pink flag on our shelves denoting items that are a bargain every day! Some items now in stock: Kanakis Olive Oil, Bunny Luv Organic Peeled Carrots, Alcion Chardonnay, Alcion Malbec, Alcion Cabernet Sauvignon, Yellow Onions, Red Bananas, and Organic Red Delicious Apples!

Blue green algae

Beat the Winter Blues with Greens!
(And good old fashioned Domestic Diva Action)
by Wendy Hayes, Produce Manager, Contributing Writer

I'd been feeling like a big ol' slob, kind of depressed, with dirty dishes on my counter and a few empty Amy's Pizza boxes on the floor, like I was reverting to college life or something. (Yes, there were a few empty beer bottles hangin' around as well.) I decided something needed to be done. I needed to cook. But first, I had to clean.

Have you ever noticed how much harder it is to get inspired in a dirty kitchen? Even if you just want to make an omelet, it's not as exciting when you have to scrub something unknown from the spatula and clear a space on the counter first. I imagine that most of you are workin' folks like myself, and sometimes you just feel so worn out after a day at the "office" that you think stirring some oatmeal might just do you in. Well, I've got something for you! (Actually, the Wellness Department in Carrboro's got it, but I'm gonna hawk their wares 'cause I like them so much.) The following is a true story...

One day, I was feeling super crappy, thinking that I would go home, have a snack and take a big fat nap. So I made myself a smoothie. (I like an apple, a banana, plain full-fat yogurt, and a bit of maple syrup, to taste.) On that day I decided to add a little spoonful of Crystal Manna, the wild blue-green micro-algae that we sell in bulk herbs in Carrboro. Let me tell you, not only did I forego the nap, I cleaned! Not just the dishes, but the whole house!! I have a least one friend who would cry "Placebo!" but while I knew of nutritional benefits, I was not aware of how good this stuff could actually make you feel. I always tell this story, 'cause normally when I've got my mind set on resting, that's what I do. Now I've begun to take the stuff twice a day, in a little organic apple juice, and it makes me happy! According to Healing With Whole Foods: Asian Traditions and Modern Nutrition, "Wild blue-green is bitter, cooling, drying, mildly diuretic, a neuro-stimulant, an anti-depressant, and a relaxant." While these properties work very well for a person of my constitution, you may want to do a little research to find which micro-algae would work best for you and what dose you may need. Check out pages 229-239 of the aforementioned book we keep in Weaver Street Market Carrboro's reference section to find out whether you'd do best with spirulina, chlorella, or wild blue-green. This super boost of chlorophyll will really perk you up!

Once I was all revved up and stoked about my clean kitchen, I made a fabulous pot of spaghetti sauce, which I thoroughly cleaned up after enjoying. Then the next day, in my inviting kitchen, I made a pot of delicious vegetable soup, just like Mema used to make. (I guess Ann Jackson's grandma and Mema were on the same page when it came to soup. Try Sarah's Old Time Vegetable Soup from Heart of the Home, and see how your granny measures up). By the way, Annie's Tomato sauce recipe tastes just like MY mother's - go figure! Drag that book into the kitchen if you've nothing to inspire you. Heart of the Home states, "Cooking can keep a person who tries hard sane." So, if you need to beat the winter blues: 1.) Perk yourself up with a boost of greens from our Wellness Department; 2.) Clean the dreadful (or even semi-dreadful) kitchen; 3.) Cook something that inspires you...and in the words of Caroleena, author of Caroleens's Tuscan Kitchen, "COOK IT WITH LOVE AND DON'T BE CHEAP!" Love, Wendy

Election Committee

Board of Directors' Election Committee meetings
Monday nights from 6:30-8:30pm,
western side of the Community Realty building

The WSM Board of Directors has convened a committee of worker- and consumer-owners to report on options for a clear set of election rules and a strategy for increasing voter turnout. The committee welcomes observers to their meetings, and has reserved the pre-meeting time from 6:15-6:30pm for discussion with interested owners. Meetings take place on Monday nights from 6:30-8:30pm in the conference room on the western side of the Community Realty building. For more information, please contact the Board here.

New Farmers' Market Manager

A Day in the Life
by Emily Buehler, Contributing Writer

As the Carrboro Farmers' Market prepares to celebrate its 30th anniversary, it welcomes a new Market Manager: Sara Blacklin. Sara's been in the area for years, attending UNC, working on environmental issues and to support local fisheries in eastern Carolina, and most recently farming at Maple Spring Gardens in Cedar Grove and selling at market. When former Market Manager Sheila Neal left to open Neal's Deli in Carrboro, Sara stepped into the role.

What does the Market Manager do all week? As the Market's go-to person, Sara answers all the emails and the Market s phone and checks the mail. She accepts applications for new vendors, keeps stock of the supply of CFM tee shirts, and updates signs and advertisements. She writes the Recipe of the Week and the "What's At Market?" box for the Carrboro Citizen, puts together a monthly newsletter for the website, and works with the web designer. She's also responsible for the yearly budget and for planning monthly board meetings and the annual meeting for all the vendors—occurring this week.

Sara also creates the Market's special events. She hopes to have events celebrating the 30th anniversary throughout the year, and is still brainstorming ideas. Look for the festivities to begin with special music on May 3, the weekend of the annual Carrboro Day festival.

Sara's excited to find creative ways for the Market to grow. She's been considering alternative transportation ideas to make the Saturday morning Market a more pleasant experience, from public transportation options to using youth volunteers to guard bags while shoppers get their cars. She's also working on making Market events (like the annual meeting and cooking demos) more environmentally friendly: with the current drought, using washable plates and utensils is not a good option, so she's looking into compostables.

The new Winter Market is looking like a good opportunity for shoppers and farmers. Currently the market has a lot to offer, with greenhouse crops and a variety of meats for sale. The warmer winter weather has also been allowing farmers to grow outdoors year-round, using covers on colder nights. As more shoppers come to the Winter Market, more vendors will be allowed to sell, increasing the goods for sale. Farmers can begin planning winter crops to meet the needs of shoppers.

We welcome Sara and wish her luck in her first season with the Market!
The Carrboro Farmers' Market's winter hours are from 9 to noon on Saturdays.

Check out the Market's website here.

Lunchbox Concerts

Every Thursday at the Carrboro Century Center
Noon - 1:00 pm

Bring your lunch to Century Hall and enjoy free concerts featuring the best of local and regional performers.

February 21 - The Bradshaw Quartet - These four musicians' experience covers jazz, bluegrass, folk, and swing.

CHICLE Cultural Event

Book Talk - City of Light, City of Dark: Exploring Paris Below
by Valerie Broadwell
March 2, 5:00 pm
101 E Weaver St. 3rd floor, Carrboro, NC
Free and open to the public

Unlike any other city in the world, Paris has underneath it a whole other urban space comprised of abandoned rock quarries, waterways, a sophisticated sewer system, a dense subway system, shopping centers and catacombs. Throughout history stories have been told of political dissidents, thieves, partying beatniks, spelunkers, artists and phantoms, all wandering in a subterranean city of dark under the City of Light. Now you can descend with the author as she goes down to see for herself, meeting the people who dwell in this underworld.

Valerie Broadwell has had over 130 articles appear in books and magazines including Glimpse, Transitions Abroad, the Raleigh News & Observer and HEMISPHERES Magazine. She has been a commentator for public radio and was a contributor to Volunteer Tales: Experiences of Working Abroad (London: Lutterworth Press). When she's not crawling around Paris, home base is Chapel Hill, North Carolina.

Please call us at (919) 933-0398 for more information.

IFC Volunteers Sought

The Inter-Faith Food Shuttle is seeking volunteers for various food-related activities. Most positions are for about three hours a week, with a six-week commitment. Opportunities include a Nutrition Educator and a Chef Instructor who will teach a course to low-income families on preparing healthy food, a Class Shopper to do weekly shopping for materials needed by the class, a Class Manager and Chef Assistant to help during the class, and an Office Support Person to handle the class files, prepare materials, and research/contact potential partners and supporters. The Food Shuttle is also developing a garden-based nutrition and cooking program for youth that needs volunteers.

If you're interested, contact Katherine Andrew at nutrition@foodshuttle.org or 919 250 0043.


March Wine Dinner

"Green" Wine Dinner Monday, March 17, 2008 7:00 pm - 9:30 pm Since March is often associated with Saint Patrick's Day AND since there are no Irish wines to speak of, we ran with the "green" theme for this dinner instead. These days, green can mean a lot of things like "organic" or "sustainable." At March's Wine Dinner, we'll be looking at several classifications for wines: organic, made with organic grapes, sustainable certified, even salmon-safe. Organic wines and wines produced sustainably, just like foods, are being sought for their purity, quality, deliciousness and even conscience. Hundreds of years ago, chemicals weren't available as they are now, so people developed natural ways to keep their vines and grapes healthy. These days many vineyard managers, wine makers, and wineries are reverting to older methods of sustaining healthy vineyards. Interested in tasting delicious wines? Well you can do it while knowing they are produced in a "green" fashion. Join us for an evening of wonderful wines and plenty of delicious food prepared by Panzanella Chef, Chris Capron. The cost of this event is $45 per person; space is limited, so reserve early. Please pay in advance and pick up a ticket for this tasting at either Panzanella (919.929.6626) or the customer service desk at Weaver Street Market in Carrboro (919.929.0010).
Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch).
Sign up for Panzanella's Enewsletter here.

Artist's Reception

"Controlled Chaos" New works by Catharine Carter through March 31, 2008 Trained as a painter at UNC-CH, Catharine Carter has been a professional photographer for over 30 years. She returns to her fine art roots with the contemporary acrylics series "Controlled Chaos". "This series explores the process of conflict and resolution. Emotions are expressed, explored, and challenged with color, linear movement and composition. In a process similar to journaling, I allow my uncensored emotions to flow onto the canvas, then step back and create visual order within the chaos. I invite you to experience the process of meeting chaos and coming to resolution through these paintings." Reception: Monday, March 3, 2008, 5:30 pm - 7:30 pm

Call for Artists!

Local Farms / Local Art: An Art Exhibit Celebrating the 13th Annual Piedmont Farm Tour This spring, Panzanella will host a juried exhibit to explore what North Carolina artists create when the inspiration is local farming. Selected artists will be part of a 9-week juried exhibit of work based on NC farms. Farmers and their families, crops, animals, landscapes, farm buildings and equipment are all possible subjects. Deadline for entries is Friday, March 7, 2008, 8 pm.
For more information, download brochure/application here.