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Sparkling Wines to ring in the New Year Okay people, I know I'm ready for 2010 and my guess is you are too. In light of this year's ups and downs I'm here to tell you about delicious sparkling wines that won't break your bank, but will still brighten up your celebration and help give you hope for what the future holds. Sparkling wine is, simply put, wine that bubbles when you pour it into a glass. This is a pretty boring description for a wine that is anything but. Effervescent, lively, frothy, explosive, elegant, I could go on and on, but there're only three days left until 2010, so I'll spare you the rest of my musings and move on to the important part: the wines you should drink this New Year's Eve! More |
Holiday Reservation Form Weekly Owner Specials Weekly Produce Specials Weekly Meat Specials |
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| Holiday Hours Open Mic Carrboro Poet Laureate |
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| Slow Food New Year's Day Envirobit |
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| New Years Eve! Holiday Hours Art Show |
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| Beans & Greens! Recipe: Untraditional New Year's Greens December Newsletter |
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| Sparkling Wines to ring in the New Year continued | |||
 J sparkling wine - on sale $16.99, regularly $29.99This gorgeous California sparkling wine is reminiscent of true French Champagne. Elegant with a rich mouth feel, expressive fruit flavors and soft creamy bubbles—at this price you should drink this all year long! Luna Argenta Prosecco - on sale $10.99, regularly $12.99 Prosecco is one of our most popular bubblies. It's lighter in body than traditional sparkling wine with a crisp refreshing finish—this is a real crowd pleaser. Perdrier Brut & Brut Rose - on sale $7.99, regularly $9.99 If it's a bargain you're in search of, look no further. This pair of bubblies is perfect for any occasion. Nice and crisp with lots of bubbles, these bubblies are great wines to mix up with your favorite fruit juice for a refreshing pick me up brunch addition on New Year's Day. Grongnet Champagne Blanc-de-Blancs Brut - $29.99 If it's classic Champagne you're after, this one is true Champagne in name and style. Rich toasty notes, good concentration of flavor, lots of bubbles and an elegant mouth feel. For only $30 you'll have a hard time finding anything close to this beauty. |
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| Weekly Owner Specials | |||
 • Locally-grown Organic Collard Greens • Nuovo Fresh Pastas • Weaver Street Market-made Scones • Local Pasture-Raised Boneless, Smoked Half Hams • Weaver Street Market-made Mom's Potato Salad • Route 11 Potato Chips • Great deal for all shoppers: Stella Artois 12 Packs |
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| View this week's owner specials here. | |||
| Weekly Produce Specials - THESE SALES ARE EFFECTIVE Tuesday, December 22 through Monday, January 4. |
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| Organic D'Anjou or Bosc Pears |
$1.29 lb |
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| Premium Golden Pineapples | $3.99 each |
Save $1.00 each |
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| Organic Russet Potatoes | 5 lb bag $3.00 |
Save 99¢ on each bag |
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| Weekly Meat & Seafood Specials | |||
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New Item! NC Peeled Shrimp |
1 lb bag $6.99 lb |
in the freezer save $2.00 on each bag |
| Local, Grass-fed Rump Roast | $6.99 lb |
New item! |
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| Local, Grass-fed Eye of Round Roast | $7.49 lb |
New item! |
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| Read more about other Weaver Street Market Specials here. | |||
| Beans & Greens! | |||
 Eat Your Way to a Prosperous 2010by Emily Buehler, Contributing Writer People the world over eat special foods for luck and prosperity in the New Year, whether their New Year starts on January 1st or on a different day based on their calendar, harvest schedule, or religious holidays. Beans, rice, and noodles are common prosperity-bringers, since they swell when cooked, just like your wealth in the New Year. Pork makes an appearance in several traditions, since pigs move forward when rooting for food, feast on scraps, and yield lots of meat. (In contrast, chickens move backwards when they scratch, and you don't want to spend the New Year hunting and pecking for money.) Here in the South, tradition calls for collard greens, black-eyed peas, and (sometimes) hog jowl on New Year's Day for a year of good luck and financial reward. One common explanation is the collards represent paper money, while the peas represent coins. Another is that you must eat 'poor man's food' on New Year's Day to eat 'rich' for the rest of the year. The murky origins of the tradition include the influence of southern Jews (the Talmud, a holy book from 500 AD, instructs Hebrews to have several foods on their table in the New Year for good luck, including gourds, black-eyed peas, leeks, dates, and beets or spinach) and a Civil War-era legend, in which pillaging Union soldiers didn't bother destroying the black-eyed peas, which they thought were livestock fodder. European traditions of eating beans on New Year's Day probably played a role as well. Southern-style cooking of greens originated with plantation slaves, who were given kitchen scraps (like turnip tops and pig's feet) to feed their families. Greens were slow-cooked into a gravy-like mess to temper their tough texture and bitterness; a piece of pork added flavor. The mess, sometimes called pot likker, could be eaten on corn bread. Southern beans and rice, called Hoppin' John, has become a common way of serving the black-eyed peas and pork. Hoppin' John also originated with slaves' cooking; the name may be a corruption of the Creole term for black-eyed peas: pois pigeons (roughly pronounced "pwah pih-shawn"—try saying it fast). If you're especially in need of help this New Year's, save some Hoppin' John leftovers for Saturday. On January 2, leftover Hoppin' John becomes 'Skippin' Jenny' and further demonstrates your frugality. Don't like Black-Eyed Peas? Make your Hoppin' John with Black Beans instead and it becomes the Cuban version, Hoppin' Juan. Hang a fresh collard leaf over your door to ward off evil spirits, or place it on your forehead to cure a headache. And if you're in need of time, skip cooking and serve yourself a plate of Hoppin' John and collards at a Weaver Street Market hot bar; we'll have Hoppin' John with Bacon and Vegan Hoppin' John on New Year's Day. |
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| Recipe: | |||
 Untraditional New Year's Greensprovided by Cindy K. Smith Collard greens have remained the greens of choice for the traditional meal. They are a cold weather green that is not only easily available this time of year, but at their flavor peak. Now with so many other healthful greens on the market, the choices are abundant. I have chosen to use swiss chard, as it is a personal favorite and quick cooking. Mustard Greens, Kale and many others will do nicely too. Ingredients: - 3 pounds of choice greens - 1/4 cup Extra Virgin Olive Oil - 1-2 Slices of Bacon or Turkey bacon - 2 leeks - 3-4 cloves of garlic - 2-4 cups water, chicken or vegetable stock - Salt & Pepper to Taste You'll need a large pot or deep sauté pan to begin, though the greens will reduce considerably. Begin by washing the greens thoroughly, removing all the sand. Allow to drain. If there are some tough stems, remove them. This is really a personal preference. After the greens are washed, roll them in a bundle and slice across, so you have shreds of greens or "chiffonade". Set the greens aside. Wash the leeks and cut them in half lengthwise, then chop crosswise into half circles. Peel the garlic cloves and cut in half. Place the Extra Virgin Olive Oil in the pan and heat to medium. If you choose to use bacon, add it now. Add the leeks and garlic cloves and sauté until soft, but not crisp. Add the chopped greens and toss to coat the mixture. Next add a tablespoon of stock while scraping, "deglazing", the bottom of the pan with a wooden spoon. Add more stock or water a cup at a time and cover to allow the greens to steam. Add more liquid when necessary and cook until desired tenderness is achieved. When ready to serve remove from pan, but retain the liquid in the pan. The juices make a wonderful soup base for later use. For a very untraditional twist, sprinkle with freshly grated Parmesan cheese. Serves 6. Happy New Year! May every year be better than the one before! |
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| View more WSM Recipes here. | |||
| December Newletter | |||
 The Weaver Street Market print newsletter is no longer direct mailed, but is still available for pick-up at all three WSM locations. You will find a link to it here. |
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| View the December CAP Flyer here. | |||
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| Holiday Hours |
 Holiday Hours for all locations:New Year's Eve Thursday, December 31 - open until 9 pm New Year's Day, Friday, January 1 - open 10 am to 7 pm |
| Open Mic |
 Hillsborough store Acoustic Open-MicEvery Thursday 6:00-8:30 pm December 31st: New Year's Eve - no show Store open regular business hours. January 7: Tim Stambaugh - Uncle Tim, Uncle Tim / We don't know what he may bring / But 'cos we like to hear him play / We asked him over anyway. One year anniversary shenanigans with one of our founding fathers. January 14: Chocolate Martini Therapy - Louise Thompson Bendall of Watermelon Sugar bringing her new project for the delectation of Hillsborough's elite muserati. Music designed to make you feel "cool, tingly, smiley, giggly." January 21: Mark Cool - Our old pal and long-time supporter revisiting us with new songs and old friends in tow. |
| View more Weaver Street Market events here. |
| Carrboro Poet Laureate |
 To all Carrboro residents:The Carrboro Arts Committee has extended the application deadline for The Town of Carrboro Poet Laureate. The Newly Extended Deadline is noon on Friday, January 8, 2010 Applicants must have been a resident of Carrboro for at least one year. The Poet Laureate of Carrboro serves a two-year term, beginning with the announcement at the West End Poetry Festival in October. Submit three poems (up to 2 pages in length/poem) following these guidelines: 1. Two copies of each poem 2. One copy with name, address, email, phone(s). 3. One copy with no identifying information—only the poem and title. 4. Poems can be of any style, but applicants should keep in mind that poems should be accessible to a wide family audience. 5. Include two copies of a statement (up to 2 pages in length) as to why you want to serve as Carrboro's Poet Laureate, what role you see poetry playing in the community, and any ideas you might already have for increasing the awareness and appreciation of poetry. Submit one copy with name, the other a blind copy. 6. Poet Laureate applications will be reviewed blindly by the members of the Arts Committee. 7. Applicants will be notified in January 2010. Applications should be sent electronically as a WORD document, attached, as well as pasted into the body of the email to Kim Andrews or by mail to Carrboro Recreation and Parks, 100 North Greensboro Street, Carrboro NC 27510 |
| Visit the Town of Carrboro's Website here. |
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| Slow Food New Year's Day |
 Traditional Southern New Year's DayFriday, January 1, 2010 4-7 pm Golden Belt, Bldg. 2, 2nd Floor 807 East Main Street, Durham 27701 Admission: $15 Slow Food members, $18 non members adults, free for children younger than 12. BYOB and BYO plate. Slow Food Triangle is proud to announce our second annual Traditional Southern New Year's Day event to celebrate regional culinary traditions, local farmers, and artisan food producers. This year, the event will raise much-needed funds for a pilot local food project at Durham's E.K. Powe Elementary School. The event, which will take place from 4-7 pm on Friday, January 1, 2010, on the 2nd floor of Building 2 in Durham's Golden Belt, will feature a traditional southern New Year's Day meal of collards, cornbread, and hoppin' john, as well as fresh, hearth-based loaves, sweet potato pie, and more. Admission to the event is $15 for Slow Food members, $18 for non-members, and free for children 10 and younger. The event is BYOB, and to minimize waste, attendees are asked to bring their own plates as well. Slow Food Triangle and event sponsors will provide the food and some beverages. Tickets are on sale now and we hope to see you there! Proceeds from the event will fund the development of a pilot program at E.K. Powe designed to offer fresh, healthy, and local food to students who eat in the school's cafeteria. The pilot program is a collaboration between E.K. Powe staff, parents, and Slow Food Triangle volunteers to introduce a 'Good Taste Bar' in the cafeteria 1-2 times per month from February through June 2010. The offerings of the Good Taste Bar will be prepared using fresh, local ingredients and conform to standard federal school nutrition guidelines. Current menu items under consideration include pizzas, tacos, sandwiches, and a salad bar—all prepared with locally grown and sourced ingredients. We also need volunteers to help set up, serve, and break down the event. If you're interested in volunteering, please email Mark. SPONSORS: Slow Food Triangle, Golden Belt Arts, Sage & Swift Catering, Anson Mills, The Splinter Group, Scratch Seasonal Artisan Baking, Farmer's Daughter, Wine Authorities, Docusource of NC, Homeland Creamery, and Counter Culture Coffee. |
| Envirobit |
 Resolve to Recycle Moreby Emily Buehler, Contributing Writer New Years is a time of resolutions; if you resolve to recycle more now, it could save you money in the long run! By now you probably know the Orange County landfill will be closing mid-2012. It will be more expensive to truck trash out of town, even just to the Durham transfer station. (Carrboro projects it will cost another $132,000 annually, a 12.5% increase over the current waste management budget.) Diverting recyclables out of the trash will save tax dollars, in addition to reducing the amount of garbage in the world. In addition, recycling markets are recovering from their recent slump, and the County is again making money from our recyclables—another great reason to recycle! If increasing your recycling, or your family's, has been a goal waiting in the wings, get it into the spotlight! Set up recycling collection stations in convenient places in your house: the can and bottle bin in the garage or just outside the back door, a mixed paper bin in the office, a bag for plastic bag collection hanging in a cupboard, and a box in the closet for used batteries. Encourage new habits by rewarding acts of recycling. A bag of treats hanging by the can and bottle bin could reward those who carry out their recyclables—one treat per bottle. A 'point system' could turn recycling into a friendly competition: each family member gets one point per piece of paper recycled, five points per can or bottle, and twenty points for a toxic battery. The 'winner' each month gets to choose where you'll celebrate 'Family Recycling Night' dinner. |
| Learn more about recycling in Orange County here. |
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| New Year's Eve | |
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| Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). | |
| Sign up for Panzanella's Enewsletter here. | |
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