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Superbowl Time! Just when dreary old January is getting us all down, along comes the Super Bowl to raise our spirits and get us cheering (for our team, of course). Weaver Street has everything you need to create a rockin' Super Bowl party. For salty and savory, we have a variety of Chips, Salsas, Giacomo's Salami samplers, and a wide selection of Beers - imported and local micro brews. As you've probably noticed already, we have Carolina Brewing Company's Beer on sale thru this weekend, so don't let this deal pass you by! And if you prefer wine instead of beer, there are plenty of steals throughout the store. More |
Keeping Warm in this Cold Spell An Alternative Veggie Meat Hope for Holidays results Heart healthy Mahi Mahi |
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| Celebrity Dairy CCCC Classes Open Mic in Hillsborough Real Food Real Medicine Conference |
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| Envirobits | ||||||||||||||||||
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| Valentine's Day! |
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| Weekly Produce Specials Weekly Meat Specials |
Soup Tastings Recipe:Superbowl Guacomole Every Day Low Price items |
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| Weekly Produce Specials - THESE SALES ARE EFFECTIVE Tuesday, January 26 through Monday, February 2. |
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| Organic Pink Lady Apples |
3lb bags 3/$10.00 |
super low price |
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| Organic Bosc Pears | 99¢/lb |
save $1.00/lb |
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| Organic Hass Avocadoes | 4/$5.00 |
great for Super Bowl party dips! |
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| starting this Thursday: Florida Strawberries | 1 lb. pkg 2/$5.00 |
super low price |
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| Weekly Meat & Seafood Specials | |||
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USDA Choice, family pack Beef Ground Chuck |
$3.99/lb |
all natural save 1.25/lb |
| USDA Choice Boneless Chuck Roasts | $4.49/lb each |
all natural beef save $1.50/lb |
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| NC, wild caught, jumbo frozen Peeled Shrimp | $8.99/lb |
save $2.00/lb.! |
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| USDA Choice Beef Ground Chuck |
4.29/lb |
all natural every day low price! |
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| Read more about other Weaver Street Market Specials. | |||
| Soup Tastings | |
 To celebrate National Soup Month, Weaver Street Market is sampling out their homemade soups each week:January 30 - February 5, Turkey Chili soup Suggested topping: Cheddar Cheese, Onions, Sour Cream Available on the Hot Bar and Grab & Go Case Sample in Southern Village: Friday, January 30, 4:00-6:30 pm Sample in Carrboro: Saturday, January 31, 11:00-1:30 pm Sample in Hillsborough: Saturday, January 31, 3:00-5:30 pm |
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| Recipe: Superbowl Guacomole | |
 from Steve Carter, WSM Southern Village Produce ManagerIngredients: • 6-8 avocados • 1 medium yellow onion, roughly chopped • 6 cloves (3 teaspoons) chopped garlic • 1 or 2 tomatoes • 1 lemon and/or 1 lime • 1/2 cup chopped fresh cilantro • 2-4 jalapeños • salt Directions: 1. Halve the avocados, remove pit, and scoop from the skin into a large non-metallic mixing bowl. 2. Quarter the tomatoes and remove the visible seedy bits to keep the guacamole from getting too runny. 3. Roughly chop the tomato and add to the bowl. 4. Add the yellow onion and garlic. 5. Remove the seeds from the jalapeños if you want to keep the heat down. Chop the jalapeños well and add to the bowl. 6. Add the cilantro (or omit), 1 tablespoon of lemon and/or lime juice and 1 teaspoon salt. Mixing with your hands is the most fun, but you can use a wooden spoon as well. 7. Taste and season...salt will offset the lemon, lemon will smooth out the salt, jalapeños will keep your guests from devouring the guacamole immediately. Best served chilled for approximately 2 to 3 hours. |
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| Every Day Low Price | |
 To help you with your budget, Weaver Street Market has added many items to a selection of Every Day Low Price values.To see the list of these items, please click here. Look for these items throughout the store. |
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| Keeping Warm in this Cold Spell |
It's been a few years since we had a winter this cold. Fortunately, there are some items on sale this month to help get you through it. For starters, there's hot tea! Pick up a box of Choice Organic tea in your favorite flavor: Japanese or Asian Green, Black, Earl Grey or decaf Earl Grey, English breakfast, Oolong, Herbal Peppermint, and my favorite, Decaf Green tea with peach! Choice teas will warm your heart as well as your fingertips: in addition to being organic, these teas are fair trade certified, and reading the box is downright inspiring-the box itself is recycled materials, the tea bags are made of natural fibers, the company even uses green power!If the weather's got you sniffling or fighting off a cold, get comfortable with a cup of Traditional Medicinals herbal tea. Select varieties are on sale, and they seem to be the ones related to the winter cold: Throat Coat, Echinacea, Breathe Easy, and Cold Care, to name a few. For whatever ails you. The perfect cold weather dinner is soup, of course. You've read above about Weaver Street Market's homemade Soup-of-the-Week, available on the Hot Bar and in easy take-home containers. For those of us who are less organized about our food supply, stocking up on canned soup is a must. This month, Muir Glen's soups are on sale, and in February, look for Amy's canned soups and Imagine boxed soups. And finally, nothing keeps you warm like frozen fruit! "Frozen fruit?" you may wonder. In cobbler, of course! Nothing beats a warm cobbler for a winter dessert; for added joy, leave the oven door open after you bake it, to warm the kitchen while you do the dishes. If you never got around to freezing berries this summer, now is your chance to stock up: Stahlbush frozen fruit is on sale through the end of January! The recipe below was originally intended to have peaches (2 cups) and blueberries (1 cup); I've used various combinations of fruit (3 cups total) with success every time. Fruit Cobbler Sauce: • ¼ cup sugar • ¼ cup brown sugar • 1 Tbsp cornstarch • ½ cup water • 1 Tbsp lemon juice • 3 cups fruit Topping: • 1 cup flour • ½ cup sugar • 1 ½ tsp baking powder • ½ tsp salt • ½ cup milk or water • ¼ cup soft butter or vegetable oil • 2 Tbsp sugar for sprinkling • ¼ tsp nutmeg for sprinkling 1. Defrost fruit overnight in the refrigerator. Drain it in a colander if it seems to be very juicy. If you forget to defrost fruit, run it under warm water in a colander or let it soak in a colander/bowl setup, and then let it drain. 2. First, make the sauce: in a saucepan, whisk together the sugar, brown sugar, and cornstarch. Add the water and cook over medium heat, stirring with a whisk constantly until very thick. This will take several minutes and get a little tedious. It won't instantly become thick like pudding; instead it will become less "splashy" and more viscous, and you'll see lots of bubbles. Keep whisking: don't let it burn! 3. Remove the sauce from the heat and add the lemon juice and fruit. Pour it all into a 2 quart baking dish. (Mine is ceramic and slightly bigger than a pie pan; if you had to use a pie pan, it would work but might overflow. Put the pie pan on top of a cookie sheet in the oven just in case.) 4. Preheat the oven to 375. 5. Now make the topping: sift together the flour, sugar, baking powder and salt. Add the milk/water and butter/oil. Beat until smooth. I don't have a sifter, so I just smash any lumps out after with the back of my mixing spoon. 6. Spoon this over the fruit. Start in the middle and try to get an even layer; if you don't have enough for the edges, it's ok. Sprinkle the sugar and nutmeg on top. 7. Bake at 375 for 40-45 minutes. The top will be golden and crispy. Be careful removing it from the oven. If you turn off the oven and let it sit with the door open for a minute, the ferociously bubbling berries will recede a bit, making it easier to take the dish out. Serve it warm with ice cream! |
| An Alternative Veggie Meat - part 1 |
Some vegetarians don't care to pretend they have meat in their diet, but some of us love it: veggie burgers, veggie dogs, Tofurky roasts, TVP crumbles, meatless deli slices, fakin' bacon and Gimme Lean soysage, and even Wham (yes, the fake meat Spam). While "alternative meats" have come a long way in the past few years, don't think they are a new trend. They date back to the Liang Dynasty in China, where Buddhist temple kitchens turned seitan into "mock duck" and "mock chicken" to feed followers adhering to a prohibition against taking life. Even in the United States, vegetarian "meats" appeared in 1896 via the Kellogg brothers of Corn Flakes fame.Most alternative meat products seem to be soy-based, and sometimes, you just want something different. That's where alternative veggie meats come in! This week, we're highlighting Quorn, on sale in the freezer case through the end of January. Quorn is made from fermented mycoprotein, a fungus. (Think of mushrooms, not locker rooms, while you're cooking it.) It's high in protein and has a flavor and consistency like chicken. It's the number one selling meat substitute in Europe. Quorn comes in a variety of forms: pop-in-the-toaster breaded nuggets and patties, serve-on-fine-china cutlets with gruyere cheese, and the most-for-your-money, versatile bag of Quorn niblets. My mom likes the niblets because they're plain, without the spices of the breaded coating. On my last visit home, she made her classic "Chicken and Crumbs" casserole with Quorn, and I ate the casserole for the first time in a decade. Delicious! To read more about Quornvisit, visit their website here. For allergen information, visit their allergen page here, or read the Wikipedia entry here. Recipe: ChiQuorn and Crumbs (feeds 10+) • 6 cups of defrosted Quorn niblets (2-3 bags) • 1 can (10 oz) Creamy Soup • 1 soup-can of broth (measure it out in the 10 oz can after you've poured in the Creamy Soup; if you don't have broth, use water and your favorite bouillon cube.) • ½ cup butter (one stick) • 8 oz seasoned stuffing mix Mom always used Campbell's Cream of Celery soup, but now that we're more aware of ingredients like MSG, we've been experimenting with other soups. Try Amy's Cream of Mushroom, on sale in February! 1. Place the Quorn in the bottom of a 9x13 casserole. 2. Heat the can of soup and the broth-mix well. 3. Pour the soup over the Quorn. 4. Melt the butter and toss with the stuffing mix. 5. Layer the stuffing on top of the Quorn. You may not need all 8 oz. 6. With a wooden spoon, press the "crumbs" down on the Quorn in a few places so that they contact the gravy. 7. Bake 30 minutes at 350 degrees. |
| Hope for Holidays results |
 Weaver Street Market 2008 Hope for the Holidays Results!!!Once again Weaver Street Market shoppers have made our 2008 Hope for the Holidays an outstanding success! This year's total reached $8,000 - 9.6% over last year's total.Thank you to all Weaver Street Market customers who shopped Hope for the Holidays products. Your contributions will make a difference for our community. Now for the fun stuff: what did we all buy? Well Pumpkin, Ginger and Banana Walnut Quickbreads outsold everything, with a whopping 1,091 pieces sold! Peachstachios, a perennial favorite came next, with 730 pounds; and our famous Stollen close behind at 716 loaves. If we total all the beer and wine selections sold, it does out number the quickbread with the Segura Viudas Cava Brut taking the lead at 513 bottles out the door. Many of our food products rang the bell between 200 and 250 pieces including Organic Mind, Body and Soul Coffee, local Smoked Ham, Halvah, Clementines, and Giacomo's Salami. You also purchased a heart-warming 43 African Baskets. Thanks to ALL of YOU for making Weaver Street Market's 2008 Hope for the Holidays so successful! Here's to a bright 2009! |
| Heart-healthy Mahi Mahi |
Bon Appétit-October 2007 by The Bon Appétit Test KitchenThe American Heart Association recommends at least two servings of fish per week to help prevent heart disease, lower blood pressure, and reduce the risk of heart attacks and strokes. Fish is low-fat and is a good quality protein, filled with vitamins like riboflavin (Vitamin B2), which aids the body in the metabolism of amino acids, fatty acids, and carbohydrates and Vitamin D, which aids calcium absorption to help prevent osteoporosis. Fish is also rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, potassium (a mineral needed for muscles, nerves, and fluid balance in the body), iodine, and magnesium. Try this delicious recipe with the Mahi Mahi from Weaver Street Market's frozen section and add more fish to your diet! Ingedients: • 1 cup (packed) chopped fresh cilantro • 1 large kiwi, peeled, cubed • ¼ cup canned unsweetened coconut milk • 1 large garlic clove, peeled • 2 teaspoons chopped jalapeño chile • Two 6-to-7 ounce Mahi-Mahi fillets • Ground cumin • 1 tablespoon extra-virgin olive oil Directions: Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney. |
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| Celebrity Dairy | |||
 Come on out to Celebrity Dairy!We have some Great Deals and wonderful Events going on for the new year. If your looking to get a little R&R after the hectic holidays this is the place to come. Let us cook for you! Come and enjoy a 20% discount on all of our rooms for any two night stay through the months of January, February, and March and a 30% discount for any 3 night stay. Check out our upcoming events! Spring Open Barn - rain or shine To keep the dairy accessible, we've come up with the following: Celebrity Dairy "Open Barn" days - we host two "Open Barn" afternoons each year at the beginning and end of our cheese making season - when we have a standing invitation to anybody interested to come visit - rain or shine. Opening the year - February is the peak of kidding season. The Saturday and Sunday of the weekend before Valentine's Day 12:00-5:00 PM is our spring open barn. We'll have lots of kids by then, and chances are pretty good that more than one birth will occur that day. No matter what the weather, the action occurs in the barn, and under a roof. Come dressed for the weather. If you're hungry, we'll have food and beverages available in the Inn. |
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| For more information visit Celebrity Dairy here. |
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| CCCC Classes | |||
Green Building and Renewable Energy ProgramContinuing Education- Spring 2009 Classes REGISTER NOW 542 6495 ext 223 Carpentry, Electrical & Plumbing This introductory course will cover the basics of homeowner as builder, construction strategies. Students will be introduced to the NC State building codes and learn the skills to perform basic construction with an emphasis on sustainable and low impact building techniques and materials. Tuesdays 7-9 pm January 20- April 7, two field trips. Instructor- Kevin Meehan, $56.25 Green Building Construction Strategies This two-day course will introduce students to the various design and building strategies in new home construction. Tuesday and Thursday, March 3&5, 1-5pm. Taught by GreenPros. $150 Introduction to Sustainable Building Design An architect will lead this course detailing sustainable site development, passive solar design considerations, green materials selection and other key elements of green architecture. Thursdays 6-9pm, January 29-April 16 Instructor - Tim Watson. $61.25 Text: Ecological Design, Sim VanDerRyn and Stuart Cowan Living Roofs and Rain Gardens Overview and Design Learn how to design and construct a green, living roof and rain water garden. Living roofs and rain water gardens slow down stormwater runoff and conserve water to promote soil conservation. This class will be followed by living roof and rain garden installation lab at Pittsboro Park, Summer 2009 (separate registration not required). Mondays 6-9 pm, February 9- April 25 Instructors- Rhonda Goolsby and Fred Royal. $61.25 Approved by North Carolina Association of Landscape Architects for 10 continuing education units. Text: Rain Gardens by Nigel Dunnet and Andy Clayton Weatherization and Energy Efficiency This class will demonstrate how to conserve energy in existing homes. Discover air leaks, research best insulation practices and easy upgrades to save energy this winter and beyond. Wednesdays 6-8 pm, February 2- March 11 Instructor Doug Dixon, $56.25 Zero Energy Home Every decision you make in home construction affects the energy use of that home. This class will follow the process of building a house, beginning with site evaluation and ending with operational performance, to both reduce and generate electricity. Mondays 6-9pm, January 26 - March 30, Instructor-John Delafield, $56.25 Text-Plan B 3.0: Mobilizing to Save Civilization by Lester Brown |
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| Learn more about CCCC here. |
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| Open Mic in Hillsborough Now - Thursday nights | |||
 New Event at Hillsborough store!Greetings from the Weave to the north! Those of us who made the pioneering trip from Carrboro don't see you so much anymore, but we hope you didn't forget about us. Just in case your THURSDAY evenings are as quiet as ours, we're inviting you to our new acoustic musicians' open-mic night, every THURSDAY from 6:30-8:30 pm.  The first event was on January 5th and was a packed house (albeit a snug packed house) headlined by the incandescent beauty of Red Rover's Tim and Susan Wells, playing fiddle and banjo tunes for a varied and appreciative audience. We expect to see y'all (especially those of you with songs to play) some Thursday night very soon. |
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| Real Food Real medicine Conference | |||
 An exciting conference is coming up that all of you who are interested in local food, health, and nutrition will be interested in. It's the Real Food Real Medicine Conference scheduled for February 27th - March
1st at the Friday Center in Chapel Hill. The conference features
farmer/author/lecturer Joel Salatin (prominently featured in The
Omnivore's Dilemma) and Sally Fallon Morrell of Nourishing Traditions
fame. Salatin has a presentation style like no one else you have ever
seen and he has plenty to say. This is an extraordinary chance to see
two of today's most prominent leaders in the movement to reform the
country's food system.The cost of the conference is reasonable and no more than $180 before February 15th, but be sure to register by then or the cost for everyone goes to $200. There are also significant discounts for farmers ($100), students ($75), and seniors ($150). Profits go to the PLANT program at the Breeze Farm Incubator in northern Orange County to help redevelop our own local food system. Sponsors of the event are UNC FLO Foods and the NC Association of Naturopathic Physicians. For more information about this event please click here. |
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| Envirobits |
Got Cartons? Eggs-cellent!When I was in fifth grade, I built a replica of Henry Hudson's ship the Half Moon out of Styrofoam and cardboard. It had chopstick masts with string halyards and napkin sails. Fortunately, my parents had a basement full of extra cardboard boxes and oddly-shaped Styrofoam hunks that had arrived protecting various pieces of electronics over the years. They also had plenty of room to stack egg cartons. I don't have a basement, but there are some things it pains me to throw out. Fortunately I don't order electronics very often, so I seldom have to look at those giant hunks of Styrofoam filling up the garbage pail. I do eat a lot of eggs, though, and throwing those lovely, still usable cartons in the trash or even the mixed paper recycling seems an abomination. Thankfully, North Carolina has a progressive, environmentally friendly "Egg Law"- not all states are so lucky! In North Carolina, egg farmers can re-use cartons it they are "clean, unbroken and free of foreign odor" and if incorrect information is marked through-some farmers use stickers to cover the name of the carton's original user. (Helpful, easy-to understand information about the Egg Law is available from the Chatham County Agricultural Extension Agency here. There's a link to the not-so-easy-to-understand North Carolina "Egg Law." ) This means you can take your egg cartons back to your favorite egg farmer at the Farmers' Market. Most of them probably don't mind if the carton came from another farm. (In fact, Mike Perry at Perry-Winkle Farm particularly likes getting egg cartons back, regardless of their origin.) The customer service desk at Weaver Street Market in Carrboro also accepts egg cartons, which are picked up by farmers delivering eggs to the store. And if you don't feel like leaving the house until spring comes? Here are some fun things to do with egg cartons, culled from numerous web pages on the topic: • Start seedlings. It's almost time to begin your 2009 garden. Cut off the carton lid, fill each cup with potting soil, and plant some seeds. Once the seedlings sprout, cut each cup from the tray and plant it-cup and all. • Start a fire. This is what my mom did with all the cartons-we even collected candle stubs from local wedding reception centers. Melt candle scraps in a double boiler, then fill each cup halfway with sawdust. Carefully ladle the wax over the sawdust and let it cool. Each cup can now serve as a fire starter-just light the edge. Mom saved energy by making the fire starters in the summer, using leftover grill heat on nights when we'd cooked out. • Still got your holiday decorations up? Your timing is perfect! Put your small, fragile ornaments into all your extra egg cartons for this year's storage. • Stuff cartons into boots in the closet to help them keep their shape. • Got pipe cleaners? How about entertaining your kids of a few hours and making a nice bunch of tulips for someone special. • Ice cubes, anyone? Your dinner guests will never know. |
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