Fruit Pie or Fruit Tart? By Heather Moseley, Asst Pastry Bakery Mgr Summer is fruit pie and fruit tart season. Both are delicious, both have crust and can be filled with a variety of fillings, but what is the difference between the two? Well, the main difference is at the bottom. A pie crust is made of pie dough: flour, some type of fat, cold liquid and salt. A tart crust is made of short dough: butter, sugar, flour and eggs. Tarts are baked in shallow tins with straight sides and the tart is removed from the tart pan before serving. Pie crusts on the other hand are baked in a deep tin that has angled sides and a lip or rim. The pie crust has to be served in the pie tin because the heavy filling would cause the sides to collapse. Read more...

After Hours Jazz Brunch Wine Tastings Community Oven Night

New Board Member Piedmont BioFuels

Sunday Brunch Totally Local Recipe

Weekly Produce Specials Meet Local Farmers

Try this Recipe New WSM Product!

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Fruit Pie or Fruit Tart?  (continued)

Here at Weaver Street Market we fill our tarts and pies with fresh local produce. For example our fresh fruit tarts are filled with fresh berries produced here in North Carolina by Kenneth and Vickey Sanderson (aka Papa Joe's Farm). They grow the sweetest juiciest berries North Carolina has to offer. Thanks to them, our fresh fruit tarts are fabulous looking and tasting! (See Meet Local Farmers to learn more about Papa Joe's.)

Delicious and nutritious local produce on sale this week.

Weekly Produce Specials
	Organic "Shower Cap" Broccoli	2 for $4.00	Super-Low Price!
	Organic Snow White Nectarines	$1.49 lb.	Super sweet!
	Organic Grand Rosa Plums	$.99 lb.	Save $.50 lb
	Local Blueberries (Brothers' Blueberries)	2 for $6.00	Delicious!
Stock up on other Weaver Street Market Specials.

Meet Local Farmers
Papa Joe's Farm: Vickey and Kenneth Sanderson Papa Joe's Farm, located in Wayne County, NC, has supplied both Weaver Street Market and Panzanella with fabulous blackberries and raspberries this season. Most recently, their berries were showcased in the Blackberry Cobbler at the Totally Local Dinner at Panzanella, July 28.(See recipe under Try This Recipe.) Kenneth and Vickey Sanderson (the farmers behind Papa Joe's) are third generational farmers with 550 acres and 4 kids, one of whom will eventually follow in his father's footsteps and take over the family farm. In addition to growing raspberries and blackberries, they grow tobacco, soybeans, corn and wheat. They are also growing organic sweet potatoes as part of a Golden LEAF (Long-term Economic Advancement Foundation) grant for North Carolina. Blackberry season is almost over, but you can still find Papa Joe's raspberries along with a large selection of other local fruits in Weaver Street's produce department now. Hurry, they're going fast!
Read about other local producers.

Try this Recipe: A Favorite from the Totally Local Dinner, July 28
Black and Blueberry Cobbler (8 servings) Our pastry bakery adapted this recipe from Bill Neal's Southern Cooking, Fruit Cobbler with Butter Biscuits. This recipe was quite a hit at the Totally Local Dinner at Panzanella July 28!
The Fruit 2 TBSP butter 4 cups blackberries 4 cups blueberries	4 TBSP flour 1 1/2 cups sugar 1/4 TSP cinnamon
The Dough 2 cups flour 1 TSP salt 1 TBSP sugar 3 1/2 TSP baking powder	6 TBSP butter 1/2 cup milk 1/4 cup heavy cream sugar for sprinkling biscuits
Bringing it all together: Preheat oven to 425 degrees F. Grease a baking dish well with 2 tablespoons of butter. Combine the fruits, flour, sugar, and cinnamon in a mixing bowl and toss well, but very gently. Pour the mixture into the baking dish. Make the dough by sifting the flour, salt, sugar, and baking powder together. Cut the butter into the dough using the fingertips or a pastry blender. Stir the milk and cream into the dough with 10 - 12 quick strokes. Drop the dough in pieces all over the surface of the fruit. Sprinkle liberally with sugar. Bake about 35 minutes, or until topping is lightly browned. Serve with Maple View Farm Vanilla Ice Cream.
Try other recipes from Weaver Street Market.

New WSM Product !
Market-Made Pizzas Look for fresh, all-natural pizzas ready-to-go in our Grab 'N Go case on Tuesdays, Wednesdays and Thursdays. The handmade organic pizza dough is made in our own Weaver Street Bakery and topped with a variety of fresh ingredients. The crust is already lightly baked so all you need to do at home is heat it in your oven for ten minutes at 400 degrees or until the crust is brown to your liking and the toppings are hot. Look for pepperoni pizza, pesto-parmesan pizza and garden veggie pizza.
New products in various departments!

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Summer Fun at After Hours!
It's gonna be hot, hot, hot so why not spend Thursday, August 5th with us under the oaks enjoying original Jamaican style Ska and Reggae by the Tim Smith Band and munching on a fresh grilled, picnic style meal prepared by Habitat for Humanity. Your outdoor dinner purchase supports this local non-profit. We also offer a selection of wine and beer outside to taste and purchase to accompany your meal or just to lounge back, sip and enjoy the show. Free music from 6-8 pm. Bring a blanket or chair, and of course, family and friends.
Find out about all of the Weaver Street Market Events here.
Mellow Out at Jazz & More Brunch!
Sundays on the lawn are a time to relax, listen to good music and eat fabulous food. Purchase fresh hot breakfast fare and tasty baked goods at the Market and enjoy the Tony Galiani Band playing all styles of Jazz on Sunday August 8 from 11 am to 1 pm.
Find out about all of the Weaver Street Market Events here.
Wine Tastings
Whichever location you choose to stop by on Friday evening, you can't miss tasting a wide array of wines. Educate your palate, stock your cellar, get your wine pairing questions answered. 4:30 to 6:30 pm in Carrboro and 5:00 to 7:30 pm at Southern Village. Ask for Peg in Carrboro and Marilyn in Southern Village.
Find out about all of the Weaver Street Market Events here.
Community Oven Night
Sunday, August 8 Bring your bread dough and your bread baking questions - we'll provide our ovens and baking experience! It's FREE! Come anytime between 5-8 pm. We meet in the WSM Bread Bakery, located next to Panzanella. Call Emily or Brian with questions at 929-0010 ext 126.
Find out about all of the Weaver Street Market Events here.

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New Board Member
Andy Cohen If you are in the Carrboro store frequently, it' s likely that you already recognize Andy Cohen, the Weaver Street Market Board of Directors newest appointed member. You may even know his owner number, if you can count that low (it's 993). Andy and his wife, Dawn Kleinman, have been owners at WSM since they moved back to Carrboro in 1990, just two years after Weaver Street Market opened its doors. Moved back, I say, because Andy grew up in Chapel Hill with his parents (whose owner number is even lower!) before leaving for college at Dartmouth and then law school at Yale. Shortly after returning to the area, Andy began putting his professional skills to good use, earning a volunteer discount by providing pro-bono legal advice to WSM's Human Resources department. In his newest volunteering capacity, Andy recently sat in on his first WSM board meeting and... Read more... The Board of Directors Election will take place during Owners Week, October 3-9. Applications are due by 9pm on August 26, 2004. Read more about the election here!
Read more about the Board of Directors.
Piedmont BioFuels
Cleaner fuel is on the way. A series of new fuels for cars and trucks is being researched in many different places around the country. Studies are showing that fuels made in part or in whole from vegetable oil and animal fat have reduced greenhouse gasses, carbon monoxide, and other harmful emissions that contribute to global warming and atmospheric pollution. This is great news for our environment, our health, and our dependence on petroleum fuels. You may remember all the talk and work that went into ethanol and electrical alternatives for cars a few years back that didn't amount to much and has mostly disappeared. Biofuels are even cleaner than ethanol or electricity and can be made from recycled vegetable oil in your own backyard. Not that you would want to do that, but a few hardy souls here in the Triangle are doing just that for you. Piedmont Biofuels is part of a grassroots movement to convert cars and trucks that run on diesel fuel to biofuel. They formed a worker-owned cooperative to develop fuels for sale to their membership, fuel for research, and to spread the word about biofuels. So you don't have to wait for the big auto makers to make a handful of energy alternative cars. You can take a car that currently runs on diesel and convert it to biofuels. Read more...
Read more about Piedmont Biofuels.

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Sunday Brunch
Our Sunday Brunch menu features creative comfort food. Dare to go beyond basic eggs and grits and try our signature dish: Crespella - soft Italian crepes stuffed with asparagus, tomatoes, artichokes and cheese. Satisfy all the tastes in your group with a selection of egg dishes or salads for a light lunch. Brunch inside or out on our patio under the oaks.
See Panzanella's Brunch Menu.

Recipe for a Favorite Entree from the Totally Local Dinner, July 28
Beer-Battered Catfish By Peter McCloskey, Panzanella Chef Two to three ounce pieces of catfish are the best for frying as they will cook evenly without overcooking the batter. The beer used is your choice, however the darker the beer the better. A "John Courage Amber" or a "Cottonwood Low Down Brown" will give you more flavor than an Olympia, Black Label Light or Cost Cutter. Also, the oil used to fry should be right around 350 degrees. A simple candy thermometer usually comes with an attachment to mount on the side of a pot. Peanut oil or soy oil work fine at this temperature. Olive oil, and to a lesser degree, canola, have a lower burning point and are not very good frying oils. Choose a pot that has a thick bottom and will hold enough oil to submerge the fish.
Beer Batter 1 Bottle of beer 1 Tsp baking powder 1 Tbsp of cornstarch 1 egg	3 Cups All-Purpose flour 1 Tbsp of Kosher Salt (less if using iodized) 1 Tsp of ground black pepper 1/4 Cup minced shallots 2 cloves of finely chopped garlic
Optional: Finely chopped chives Chopped jalapenos, chiles or habanero pepper, depending on you or your guests' capacity for the hot.
How to: Season the fish with salt and pepper, and then dredge through 1 cup of flour. Combine the remaining 2 cups of flour and the other beer batter ingredients and mix thoroughly. Dip the fish into the batter, completely covering it. Let the excess drip off and then slowly submerge in your hot oil. If you hold on to the fish until it is almost totally submerged for about five seconds before you let go, it will not stick to the bottom. After two minutes, the fish will rise to the surface. Let it cook for another 5 minutes and remove to a paper bag (or paper towel) to drain. Serve immediately with anything you please; catsup, tartar sauce, honey-mustard, remoulade, Creole mayonnaise, horseradish dipping sauce, etc...This recipe will make enough to cover about two to three pounds of fish.
Try other recipes from Weaver Street Market.