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| Weekly Owner Specials | |||
 • Fresh Strawberries, 1 lb pack Save $1.98 on 2 • Plainville Dark Ground Turkey Save $1.00/package • Nuovo Fresh Pastas Save $1.00 • Weaver Street Market's Roasted Red Pepper Hummus Up to $2.00 off • Green Forest Bath or Facial Tissues, Paper Towels Up to 26% off • Weaver Street Market Homemade Brownies & Bars Save 50¢ • Great deal for all shoppers: Vallevo Montepulciano D'Abruzzo Red Wine Save $2.50/bottle |
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| View this week's owner specials here. | |||
| Weekly Produce Specials - THESE SALES ARE EFFECTIVE Tuesday, March 23 through Monday, March 29. |
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| Organic Zucchini |
$1.79 lb |
from Mexico save 70¢/lb |
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Seedless, Organic Mini Minneolas | 5 lb Gift Box $8.99 each |
from California Save $1.00 each |
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| Weekly Meat & Seafood Specials | |||
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Grass-Fed, Extra Lean Ground Beef |
$6.49 lb |
Local! save 50¢/lb |
Tilapia Fillet | $7.99 lb |
save $1.00/lb |
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| Walnut Crusted Tilapia Fillet | $8.99 lb |
save $1.00/lb |
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| Read more about other Weaver Street Market Specials here. | |||
| March Newletter | |||
 The Weaver Street Market print newsletter is no longer direct mailed, but is available for pick-up at all three WSM locations. You will find a link to it here. |
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| View the March CAP Flyer here. | |||
| Value Recipe | |||
 Our weekly value recipes incorporate lots of our On Sale items! Click below to view this week's value recipe: Turkey Burgers |
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| View more WSM Recipes here. | |||
| Love the Sliced Cheese | |||
 Sliced cheese is waiting for youby Emily Buehler, Contributing Writer Sometimes I find myself in front of the cheese case, stymied by the choices. I scan the cheeses, hoping a dinner idea will jump out at me. I check prices, hoping for guidance. But I'm unable to make up my mind until I happen to glance up and see the sign: Sliced Cheese! I know cheese can't taste better just because it's thinly sliced, but something happens, some Cosmic Cheese Shift, that makes it seem to. I sneak a slice while I wait to check out. I can't resist another slice before loading my shopping bags onto my bike. At home, grilled cheeses materialize effortlessly. Thin cheese melts instantly across fried eggs and burgers. Quesadillas no longer require tedious grating. Sliced cheese saves time, it's fun to eat, and it doesn't cost any more than blocks of cheese! All three Weaver Street Market locations offer a selection of sliced cheeses. They are Wisconsin Cheddar, Muenster, Provolone, Jarlsberg, Jarlsberg Lite, New York Sharp Cheddar, and French Emmenthal. Sliced deli meats are also available. If you want to save a plastic bag, tell the staff and they'll put the price label right onto your paper-wrapped cheese. Get ready for summertime picnic sandwiches, cheeseburgers on the grill, and easy cracker-based hors-d' oeuvres...sliced cheese is ready to go! |
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| Passover & Easter Specials | |||
 Available March 24 - April 6Chocolate Roulade - The cake that says we're not kosher but we try. Made with matzo meal and potato starch chocolate sponge wrapped around and coated in chocolate buttercream and chocolate curls. It's only here for a limited time at a featured price: $16.99 whole roll, $2.95 a slice. Flourless Sacher Torte - Flourless nut-delicious cakes with a layer of apricot jam and covered in chocolate ganache: $26.00 8" torte, $3.25 a slice. Large Coconut Macaroons & Small Chocolate-Coated Macaroons: $3.00/4-pk, 99¢/each. Available March 24 - April 4 Cream Puff Bunnies - Puff pastry filled with delicate diplomat cream, dusted with powdered sugar, a little chocolate for whiskers and you have an Easter treat that you can share or keep to yourself: $2.49 each. Vanilla Biddies - Looks like a chick, but tastes like cake! A vanilla cupcake turned inside out - coated with vanilla buttercream and toasted coconut, add an almond beak and currants for eyes and this chick makes a 2010 comeback. Pick one up for your Easter basket: $2.49 each. Hot Cross Buns - These traditional sweet rolls are loaded with currants and backed up by tangy spices—nutmeg, allspice, ginger and cinnamon—rounded out with a jolt of sweetness across the top: 89¢ each, $3.25 4-pack. |
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| Easter Egg Dyeing | |||
 Ah, the Easter Egg dilemma: You want to dye eggs for Easter, but you don't want to waste the eggs and you don't necessarily want to use artificial coloring on your food. Well, we have some options to help you have a festive and fun time Easter Egg Dyeing.Many articles on dyeing Easter Eggs talk about using fresh eggs and boiling them either before or during the dyeing process. This works well if you're using white eggs and natural dyes. Natural dyes made from vegetable matter such as spinach leaves, or beets, produce subtle results. Natural dyes do not work well on brown eggs. Another method is to 'blow' the egg out of the shell, opening up many more possibilities for egg decoration. To blow an egg, take a fresh egg and poke a small hole in both ends. You can use a very narrow ice pick, or I found a seam ripper works very well. After you've poked the first hole, be sure to hold the egg over a bowl, as it will start dribbling out as soon as you've poked out the second hole. Then just gently blow into one hole. The egg and yolk will slowly come out of the shell. You can store your egg-middles in the refrigerator in a tightly sealed container until you're ready to use them. I stored mine in batches of two eggs so I could use one for scrambled eggs and the other for cookies. Once you've blown out your eggs you can dye white eggs with natural dyes and brown eggs with artificial coloring and not have to worry about ingesting them. Brown eggs that are dyed with artificial coloring take on a deep rich color that allows the naturally occurring speckles to show through. The photo shows brown eggs that have been dyed with artificial coloring. Blown eggs can also be decorated with anything you want to glue on to the shell: glitter, stickers, sequins, bling! Hang your eggs on a twig to make an Easter Egg Tree by tying a bit of thread to half a toothpick and slipping it inside the egg. Click here for an article on natural egg dyes and techniques. |
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| Holly Grove Farms | |||
 Local producer of goat's & cow's milk cheesesby Elizabeth Friend, Contributing Writer On 65 acres near Mount Olive, NC, Debbie Craig and her children are striving to keep a dream alive. The dream is to run a small-scale working farm, complete with hogs, cows and a herd of dairy goats. When Ron and Debbie Craig moved to NC in the mid-80s to work in the pork industry, they dreamed of starting their own farm. The idea of a dairy farm was particularly attractive to Ron, who'd worked in a dairy in Southern Missouri as a teenager. Five years ago the Craigs got some goats and some good advice from Neville McNaughton, a national expert in artisanal cheese-making. Ron handled the herd, while Debbie worked on the cheese. The whole family chipped in with suggestions for flavors, including Jalepeno, Chive, and Summertyme Blue. Now, the goat herd is more than 1,000 strong, and their Holly Grove Farms goat cheese is renowned throughout our area for its rich flavor and smooth creamy texture. But it hasn't been easy. Last year, Ron passed away unexpectedly, leaving Debbie and her two sons and two daughters struggling to cope. They made the brave decision to keep Ron's dream alive by running the farm as a family, a task Debbie says is more than a full-time job. Debbie Craig says one of the biggest challenges has been filling the knowledge gap left behind by her husband. He was a dedicated farmer, enthusiastically researching each new venture as the farm expanded. Debbie recalls that Ron got a taste for farming when, as a kid, he won a pig scramble, a contest that requires catching and holding onto a greased pig. The pig was also the prize, and Ron and his brother were so enamored with the animal they convinced their parents to move out to the country so they could get more. In addition to raising cattle, hogs and all those goats, the Craigs grow their own hay, make delicious cheese, offer educational farm tours, and run a small gift shop featuring local goods. It's both a complex balancing act and a labor of love. We hope you'll join us in supporting this local farm family, and take some tasty fresh chevre home to your family today! |
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| Water System Upgrade | |||
 We're upgrading our water system! Our new FreshPure Waters system will offer great-tasting reverse-osmosis filtered water AND ultra-pure deionized water. Learn more here. CUSTOMERS PLEASE NOTE: WATER WILL NOT BE AVAILABLE FOR SEVERAL DAYS AT EACH WEAVER STREET MARKET LOCATION WHILE WE COMPLETE THE UPGRADES. CARRBORO IS COMPLETED! SOUTHERN VILLAGE'S SYSTEM WILL BE INSTALLED THIS WEDNESDAY AND THURSDAY AND HILLSBOROUGH WILL FOLLOW. PLEASE WATCH FOR SIGNS FOR MORE TIMELY INFO. We apologize for any inconvenience. |
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| Hillsborough Open Mic | |||
 Hillsborough store Acoustic Open-MicEvery Thursday 6:00-8:30 pm March 25th: Gambling The Muse - Twanglicious Chapel Hillbillies with Falknerian and Weltyan leanings, showing off the songwriting of Daniel Snyder and Jason Butler, and decorated with glittery lap steel guitar and harmonies galore. April 1st: Pagan Hellcats - Our bravest guests ever, the Hellcats played through a tropical storm in 2009, and return to entertain us with more true tales from their brand new album, featuring the songwriting of Dave Rutter and Diane Rodelli. |
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| View more Weaver Street Market events here. | |||
| Wine Sale & Shows | |||
 Save the date for: Weaver Street Market's 6th Annual Spring Wine Sale & Shows! Wine Sale: April 2 - April 21 Wine Shows: Saturday, April 3, 1 - 5 pm on the lawn in Carrboro Saturday, April 10, 1 - 5 pm at Southern Village Saturday, April 17, 1 - 5 pm in Hillsborough |
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| Parlor Concerts | |||
 Sunday March 28, 2010
Cafe Music A classical trio will perform Cafe Music for the third Parlor Concert, at the Burnside House, 220 South Cameron Street. Cafe Music, featuring works of Paul Schoenfield, Antonin Dvorak and others, will be performed by the classical trio: Dr. Karen Allred, pianist, of the music faculty at Meredith College in Raleigh; Dr. Edith Gettes, violin; and Dr. Jason Thomas, cello. Tickets: $17.50. Seating is limited. Advance tickets may be purchased at the Hillsborough Arts Council's new location, 220 South Churton St., or online. Reception wine sponsored by Weaver Street Market |
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| Piedmont Farm Tour |
 Join us for the country's largest farm tour!•Saturday & Sunday, April 24 & 25 •1-5 pm •40 Farms for $25 in advance •$30 day of or $10 per car per farm •The Piedmont Farm Tour is a benefit for the Carolina Farm Stewardship Buttons and maps will be available April 1 at all WSM locations. Check out an interactive Google map of the participating farms by clicking here! |
| WSM Green Initiatives |
 Help the Earth by supporting Weaver Street Market's green initiatives!by Emily Buehler, Contributing Writer As part of our triple bottom line, Weaver Street Market strives to be environmentally conscious. This includes initiatives behind the scenes, as well as in our stores where customers can play an active role. How we support the environment behind the scenes: • Our operations recycle 14 different materials, everything from cardboard and glass to packing peanuts, plastic bags, and compostable food waste. • We use energy-saving devices at our facility in Hillsborough: • heat captured from refrigerators heats water for dish washing • adjustable lighting • energy efficient insulation • water conservation systems • Rainwater collected in cisterns waters the lawns in Carrboro and Hillsborough. • Gray water is used to flush toilets at the Hillsborough Food House. • During the construction of the Food House, 250,000 pounds of concrete were diverted from the landfill to make a retaining wall. What you can do: • Most of our take-out containers are derived from corn and are biodegradable. To keep them out of the landfill, return rinsed containers to the bin at any store to be composted. • Reduce waste by buying in bulk. We offer bulk staples such as coffee, beans, grains, spices, flours, nuts, rice, sugar, and granola. Not only does buying in bulk cut down on packaging, but it often costs less. Bring a reusable container to make more of an impact—stop by a cash register and we'll weigh it before you fill it. Remember to write the 'PLU' number from the product's label onto your container or twist-tie. • Buying water 'in bulk' reduces waste as well, since gallon jugs can be reused. It also cuts down on transportation because the water is local, Orange County water, filtered at each store for purity and great taste. Read more about our new FreshPure Waters System in next week's Beet! • Omnivores: switch to local, grass-fed beef. Traditional grain-fed beef requires loads of water and pesticides to grow acres of corn. This corn is mixed with animal by-products and fed to cattle to fatten them quickly. Hundreds of animals are contained in a single feedlot, with crowding that leads to disease and the over-use of antibiotics. The feedlots become an eco-hazard as mountains of manure contribute to air and water pollution. We're lucky to live in a region with several conscientious cattle ranchers, dedicated to raising their animals the right way. Our local, grass-fed beef means less fossil fuel expended to transport meat from farm to slaughterhouse to market. Pasture grazing eliminates the agricultural burden of corn production and reduces the amount of antibiotics that end up in our foods and ultimately in our water systems. Manageable amounts of manure can be used to fertilize fields, creating a more sustainable model for small-scale farming. And perhaps best of all, you are supporting farmers in our area. |
| Envirobits |
 Back to Nature, the cracker that caresby Emily Buehler, Contributing Writer It's always nice to do something you love and help the environment at the same time. So if you love crackers—cheese on crackers, crackers floating in soup, or just plain crackers for munching—check out Back to Nature's crackers, in the disarmingly plain brown boxes in the cracker section. As a first step in their commitment to sustainability, Back to Nature packages their products in boxes made of 100% recycled paperboard. The facility that makes the boxes in turn keeps its solid waste out of landfills by reusing and recycling 95%. And the cartons are printed with inks derived from vegetables—renewable resources like soy, flax, and tree nuts. They might not have the flashiest box in the aisle, but Back to Nature's wholesome brown paperboard reflects the wholesome goodness of the crackers inside: the small, slightly sweet Crispy Wheat Crackers are my vehicle of choice for goat cheese or Emmenthal. The hearty basket-like Harvest Whole Wheats are perfect with peanut butter. Also try Classic Rounds, Crispy Cheddar, organic Stoneground Wheat, and organic Saltines. Ogle the crackers at their website, here. Back to Nature is also a supporter of the Nature Conservancy, an organization that's been protecting ecologically important lands since 1951. The Nature Conservancy has protected 119 million acres and 5000 miles of rivers worldwide. Learn more here. Now's a good time to try Back to Nature crackers, since they are on sale through the end of March, 2 for $5! (Saltines are $2.99.) |
| Compost Bin Sale |
 Compost happens in Orange County!by Emily Buehler, Contributing Writer Orange County Solid Waste Management is celebrating spring by selling outdoor composters for only $50, cash or check, from their administrative office at 1207 Eubanks Road in Chapel Hill, Monday to Friday from 8:00 AM to 5:00 PM. The 'Earth Machine' is a tidy, glossy black cylindrical unit that stands 3 feet tall and 2.5 feet wide at the base—think giant Darth Vader helmet! This outdoor unit is open to the soil and will hold about 80 gallons. Use it to turn vegetative waste from your yard and fruit and vegetable scraps from your kitchen into rich, crumbly brown humus, a natural fertilizer and soil amendment. The County's Muriel Williman, in cooperation with the Town of Chapel Hill Parks and Recreation Department, will host the annual Spring Compost Demonstration at the Community Center Learning Garden (behind the rose garden) on Estes Drive in Chapel Hill on Saturday, March 27 from 10 am to 11:30 am. Anyone can compost, anywhere! If you have any doubt, or any questions about how to make dirt, bring them to this informative session. Ms. Williman will teach how to compost indoors using worms, or outdoors using a number of container techniques, including the 'Earth Machine.' She will go over compost recipe basics and common do's and don'ts. Stay tuned for more information on upcoming composting events in next week's Beet! |
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| March Specials | |
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| Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). | |
| Sign up for Panzanella's Enewsletter here. | |
