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It's Composting Time! Compost happens. But how? Let's follow the compost trail. Say you're enjoying a nice fruit salad at Weaver Street Market. An hour ago, our kitchen staff put that grapefruit on the salad bar and the peel in a bucket, later emptying the bucket into a dumpster behind the store labeled "Brooks Contractor." The next day, a truck takes everything in that dumpster to a 30-acre facility outside the town of Goldston, southwest of Pittsboro. Formerly a dairy farm operated by Dean and Judy Brooks, this site is now one of the first and most successful large-scale composting facilities on the East Coast, processing an average of 50,000 tons of organics per year. More |
Wine Sale & Shows 13th Annual Farm Tour |
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| Classifieds Due Wild Herb Walk Carrboro Farmers' Market |
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| Compost Bin Sale Composting Demo Future of the Organic Label |
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| March Wine Dinner Artist's Reception Call for Artists |
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| Value Recipe: Seared Sea Scallops w/ Mango-Melon Salsa |
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| Weekly Produce Specials Weekly Meat Specials |
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| Weekly Produce Specials - THESE SALES ARE EFFECTIVE WEDNESDAY, February 27 through TUESDAY, March 4. | |||
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| Fresh, Florida Strawberries |
1 lb. pkg 2/$5.00 |
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| Florida, Seedless Red Grapefruit | 79¢ lb |
super low price |
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| Seedless, Bio-Dynamic Oranges | from Marian Farms $1.49 lb |
available exclusively at WSM |
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| Weekly Meat & Seafood Specials | |||
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Niman Ranch Ground Chuck |
All natural $3.99 lb |
USDA Choice Beef save 50¢ lb. |
| "Dry Pack" Maine Sea Scallops | $14.99 lb |
product of Maine save $3.00 lb. |
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| Jumbo, White Gulf Shrimp |
$8.99 lb |
product of Mexico save $2.00 lb. |
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| Read more about other Weaver Street Market Specials. | |||
| Value Recipe | |||
 Seared Sea Scallops With Mango-Melon Salsaserves 2-4 INGREDIENTS: Mango-Melon Salsa • 3/4 cup finely diced mango (1 mango should do) (This week's special: Mango madness jumbo red mangoes on sale: 3/$5.00) • 1/2 cup finely diced cantaloupe • 1/4 cup finely diced red onion • 2 tablespoons minced mint leaves (or fresh basil, parsley or cilantro.) • big pinch of chili powder (or substitute smoked paprika) • 1/2 lime, juiced • salt & freshly ground pepper to taste • 20 large, dry-packed scallops, rinsed and patted dry (This week's special: Maine sea scallops on sale: $14.99/lb, save $3.00/lb!) • 2 tablespoons grated parmesan cheese INSTRUCTIONS: 1. Assemble the salsa and set aside to let the flavors meld and mingle while you prepare the scallops. Tap the top and bottom of each scallop gently on the parmesan cheese, shake excess off. 2. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the scallops. Make sure the scallops do not touch each other. Fry 2 minutes on each side (timing depends on size of your scallops). They should have a golden brown crust. If you take a peek in the interior, they should be rare-ish. They'll finish cooking on their own from residual heat after you remove them from the pan. Overcooked scallops are a sin! Serve with salsa. Recipe courtesy of www.cookthink.com |
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| Find more recipes here. | |||
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| Classifieds Due |
 Sunday, March 2, 9:00 pm at our Carrboro StoreClassified ads for our April print newsletter dated: March 26-April 29 are due at our Carrboro Store by 9:00 pm on this Sunday, March 2. The cost is $10/month for owners and $15/month for non-owners. Please limit your ad to 50 words or fewer. Weaver Street Market reserves the right to edit ads for length. |
| Wild Herb Walk |
 March 105:30 - 7:00 pm, rain or shine Meet outside Cup-A-Joe 120 W. King Street Hillsborough Join Herbalist and Wildcrafter, Will Endres on this informal walk to learn more about the incredible healing herbs and plants located right here in the heart of Hillsborough. Will Endres is a local Hillsborough resident who is recognized nationally as an expert and pioneer in the healing properties of herbs. He also has developed a line of herbal tinctures and dry herbs, many of which he sells at local farmers' markets and natural foods stores. Cost $15. No pre-registration required. Just show up ready to learn. Will can be reached at 919.732.9785. |
| Carrboro Farmers' Market |
 Saturday, March 1st - Cook with Chef Sheri Castle:
Chef Sheri Castle cooks with the wonderful produce at our winter market! Sheri is an expert chef and teaches classes at A Southern Season, Whole Foods Market, and Williams-Sonoma in addition to other classes throughout the area. Sheri regularly shops at Market and promotes fresh local ingredients as key elements to her cooking. Be sure to come on out to market in a week and cook with the expert herself!Saturday, March 15th - Spring Hours and Musician Mark Holland: Come celebrate as we listen to musician Mark Holland play his acoustic blues/roots music at the Market. March 15th also marks the first day of our spring season where we will return to the normal hours of 7am - 12pm. I look forward to seeing everyone there! |
| Learn more about Sheri here. |
| Check out the Market's website here. |
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| Compost Bin Sale |
 Chatham County Waste Management sells compost bins at the administrative office on County Landfill Road. Monday through Friday, 7:00 am - 3:30 pm and during Household Hazardous Waste collections. Bins cost $40 and are available to anyone. Location: 6 miles west of Pittsboro off Hwy 64.
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| Composting Demo |
 Weaver Street Market lawn in CarrboroSaturday, March 22, 2008 11:00 am - 12:30 pm Muriel Williman from the Orange County Solid Waste Management Department will conduct a composting demonstration to teach the principles of both indoor composting with worms and outdoor composting using methods ranging from a ditch to manufactured units. Muriel will have samples of a wide variety of feedstock that can be used to create compost. She will also bring an active indoor worm bin to demonstrate worm bin building, maintenance, and harvesting. Because of drought conditions, compost is especially critical this growing season to sustain lawns, landscapes, and gardens. Compost holds moisture and nutrients in soil so plants can take them up through their roots as needed. Every day is Earth Day, when you compost. Anybody anywhere can make their own compost! Even apartment dwellers with only a couple of houseplants can stay in touch with the earth and make a windowsill garden thrive by composting indoors with worms. "A single person can reduce the amount of waste they produce, depending on their diet, by as much as 40% simply by composting their fruit and vegetable scraps," Muriel reports. "You cannot have a serious discussion about sustainability, or conserving water or saving the earth without talking about composting too." This event is free and no registration is required, but please arrive promptly at 11 am. Questions? Email recycle@weaverstreetmarket.coop |
| Future of the Organic Label Talk |
 Thursday, March 6The Corporate Takeover of Organic Agriculture and Who Really Owns the Organic Label? Will corporate investments in industrial scale farms, and monopolistic practices, and foreign imports decouple the organic farming movement from the environmental, animal husbandry, and social justice ethics that consumers thought they were supporting? The meteoric growth of the organic marketplace was built on a loving partnership between consumers and family-scale farmers—but that's now breaking. Find out how consumers and farmers can join together to defend the integrity of the organic label. Please join us for a discussion on Thursday, March 6 at 7 p.m. at the 'Rice House' with Mark Kastel from The Cornucopia Institute in Wisconsin. Cornucopia Institute is the country's most aggressive organic industry watchdog and has red-flagged important current issues such as: factory farms producing bogus "organic" milk, risks to our food supply from Chinese imports, mandating chemical treatment or irradiation of our food (without our knowledge) and new regulations that could force high-quality North Carolina vegetable farmers out of business—leaving us only with corporate-produced vegetables from California or even China. The Rice Diet Program 1644 Cole Mill Road Durham, NC 27705 Directions to the Rice House: From I-85: North (from Greensboro, Hillsborough): Take exit 173 (Cole Mill Rd). Turn left at light onto Cole Mill Rd; the Rice Diet Program is a half mile ahead on the right, just before the light at Rose of Sharon Rd. From I-85 South (from Raleigh via HWY 70): Take exit 173 (Cole Mill Rd). Turn right onto Cole Mill Rd; the Rice Diet Program is a half mile ahead on the right, just before the light at Rose of Sharon Rd. From 15-501 North (from Chapel Hill): Take exit 108D (Hillsborough Rd.) At the top of the ramp turn left onto Hillsborough Rd. At the first light, turn right onto Cole Mill Rd. The Rice Diet Program is a half mile ahead on the right, just before the light at Rose of Sharon Rd. For further questions please call Kitty at (919) 383-7276. Mark's presentation is free and open to the public. |
| Learn more about Cornucopia here. |
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