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| Welcome Coleworts! The crispy nip is in the air, at least after the sun goes down, and guess what, it's time for sweater-weather-greens again! Kale and its "non-curly sibling", collards, are primitive forms of cabbage, which was bred to "head up" for ease of picking and storage. Both names are derived from the Latin "caulis" meaning stem. In England, they were known as cole or colewort, and during the middle ages, these hardy vegetables were a staple sources of vitamins and starch for agrarians the world over. More... |
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| Jazz Brunch Oktoberfest at Southern Village Wine Show and Sale Weiner Dog Day Southern Village Farmers' Market |
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| Annual Meeting Indy Music Awards Review of Car Free Day |
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| Weekly Produce Specials In Season at Perry-Winkle |
Try this Recipe: Celebrity Okra |
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| On the Menu Brunch and Browse |
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| Welcome Coleworts! (continued) |
Easy to grow, even in poor soils, they do well in freezing climates as well as the southern sun. In addition to the c-slaw, you may know the colle-flower, the bro-colle. Did they come from Asia or the Mediterranean? No one is sure. But their importance is suggested by the name of one variety, "hungry gap", which probably refers to the gap between January and April, when nothing else could be harvested from the garden.Like it or not, the lettuce and basil greens of spring and summer are giving way to the cole (collard and kale) greens of fall and winter. A Recipe for Greens Clean and cut collards or a combination of collards and kale, and simmer with chicken broth or water until tender. In a separate large skillet, briefly sauté in a goodly amount of butter and olive oil, some chopped garlic and grated fresh ginger. Add the cooked greens to the skillet, simmer until the water is almost gone, add salt and pepper, and more butter if you like. And of course, serve with cornbread and black-eye peas. |
| Read about local producers. |
| Weekly Produce Specials | |||
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Last-of-the-Season Organic Angelino Plums | $1.39/lb. | Hurry! |
| Organic Bartlett Pears | $1.29/lb. | Super Price! | |
| Supersweet Organic Golden Pineapples | $3.99 each | Save $1.00 | |
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Local NC Black Oil Sunflower Seed | $8.99/bag | Save $1.00 |
| VA Apples: Stayman or Golden Delicious | $.99/lb. | Yum! | |
| Organic Russet Potatoes (5 lb. bag) | 2 /$6.00 | Nutritious! | |
| Stock up on other Weaver Street Market Specials. | |||
| In Season at Perry-Winkle |
 I caught Cathy Jones and Mike Perry of Perry-Winkle Farm just as they were about to head to Burlington to buy sheet metal for the shed and a new tail pipe for the truck. Cathy and Mike have been farming Perry-Winkle for about twenty years and are leaders in our local agricultural community. You'll find them at all the Farmers' Markets with an abundance of fresh, high-quality produce. Mike says they cull their produce heavily and bring only the premium pieces to market. They paused in their busy day to chat with me about okra, that Southern delight which is now in season. Okra is originally from Africa, so it does well in our warm soil. It is best when young and tender - no more than two or three inches in length. Mike likes to eat his okra raw; Cathy prefers hers cooked. She shared a baked okra recipe that she got from Celebrity Dairy's Fleming Pfann (see recipe below). Okra is packed with both soluble and insoluble fiber - both are important in a healthy diet. Cathy and Mike grow two kinds of okra, the well-known green variety and the more exotic, Burgundy okra. Cathy first started growing the Burgundy variety way back when she was making Santa ornaments out of them and was tired of painting green okra red. Along the way she discovered that Burgundy okra was delicious to eat and could be grown to a length of five or six inches before getting woody. You'll find Cathy at the Carrboro Farmers' Market on Wednesdays and Saturdays, and the Southern Village Market on Thursdays. Cathy is a wealth of information and loves to share her knowledge and experience with customers - so don't hesitate to ask her anything about the wonderful produce and flowers she grows. This time of year, in addition to okra, she'll have a variety of eggplants, hot peppers and her signature salad green mix with edible flowers. They're beautiful and delicious - just like everything Cathy grows. |
| Read about local producers. |
| Try this Recipe: Celebrity Okra | |
| From Celebrity Dairy This is a super quick and easy okra recipe for folks like me who aren't much for fancy cookin' and folks like my friend George, who can't keep up with their okra crop. We first heard of this from Cathy at Perry-Winkle Farm. Then I caught Brit from Celebrity Dairy in the store and double-checked it with him while he juggled an armload of wine and spelt bread. |
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Ingredients okra (washed, leave whole) oil salt and pepper spices (see below) |
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| Bringing it all together: Preheat your oven to 500 degrees. In a large bowl, toss the okra with enough oil to coat, add salt and your favorite spices. Our first batch we used Panzanella' s steak seasoning that includes crushed dried porcini mushrooms, chili flakes, salt and black pepper. Not being able to duplicate that at my house, I used Shichimi Togarashi (it's that little red bottle of spice powder on your table at sushi restaurants - a few different peppers, orange peel and sesame seeds.) You can find this blend at an Asian market. Or, you can try one of these delicious blends, available at Weaver Street Market: Lemon Pepper Fiesta Chili Powder (hot!) Cajuned Blackened Seasoning. Spread the coated okra on a cookie sheet and bake for 10 minutes. That's it! |
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| Try another delicious okra recipe, Chico's Pickled Okra. | |
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| Jazz 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 Old Ceremony, playing cinematic pop noir, on Sunday, October 3 from 11-1. |
| Find out about all of the Weaver Street Market Events here. |
| Second Annual Oktoberfest at Southern Village |
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Saturday, October 2 from 1 until 5 Come join in the fun at Southern Village: German polkas, waltzes and marches! Dancing! Special Oktoberfest brew and food! Spiderman jump house for the kids! Variety of activities in the Market Street Stores.... |
| Visit Southern Village's website. |
| Wine Show and Sale |
Sale: Friday, October 8 - Sunday, October 24 The sale will feature a selection of favorite and fine wines from around the world at discounts up to 40% off regular price! 10% regular case discount applies on top of sale price! This is a "no-risk" wine sale - you can taste all of these wines at the Show. Show: Saturday, October 9 from 1 - 5 The Wine Show will be held on the lawn at the Carrboro Store. Come taste over 40 wines! Enjoy live music, hors d'oeuvres, and the opportunity to plan ahead for holiday entertaining, gift giving, or just indulgence in your favorite wines at great values. Enter the raffle and win a case of wine! A complete list of sale wines will be available at both Weaver Street Market locations on Friday, October 8 at 9 am. |
| Find out about all of the Weaver Street Market Events here. |
| Weiner Dog Day! |
Come out for the Third Annual Weiner Dog Day on the lawn, Sunday, October 3 from 2:30 to 4:30. This event is great fun for all - come join in the games and contests, win prizes, or just admire the cute dachshunds, dressed in their best costumes! Donations will be collected for Almost Home Dachshund Rescue. This event is co-sponsored by Phydeaux Pet Shop.
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| Find out about all of the Weaver Street Market Events here. |
| The Southern Village Farmers' Market ... |
 ... runs through the end of October Don't forget to check out the Farmers' Market at Southern Village every Thursday from 3:30 to 6:30 pm. Cooler weather crops are coming in ... greens, peppers, winter squash, pumpkins ... Cathy Jones' purple okra ... |
| Find out about all of the Weaver Street Market Events here. |
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| Annual Meeting |
Monday, October 4th at the Carrboro Century Center from 6 to 8 pm Free dinner at 6pm, followed by the "State of the Co-op" report from our General Manager including the past year in review and a look forward to the next few years. This is a great opportunity for giving feedback to the Board of Directors, and a great time to meet this year's candidates for the board. Don't forget: voting takes place October 3-9! (No reservations needed for dinner.) Go here for a complete, up-do-date list of Owners' Week events. |
| Read more about the benefits of being an owner. |
| The Indy Music Awards! |
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| Come out for this event - certain to become a terrific annual party in Carrboro! Panzanella will provide food from 6:00 until 10:30. Stop by for some delicious vegetarian chili, Maple View Farm hamburgers, veggie burgers, corn muffins, foccacia, and chocolate chip cookies........ Here's information about the event from The Independent's dedicated website for music: www.indymusicawards.com : In the past we've named the top bands, musicians, records, etc., through our Best of the Triangle awards. We recognize, however, that we've got a unique local music community here in the Triangle--one that contributes greatly to our community as a whole. For years, the staff at the Independent has considered creating a special event or set of awards to reflect our appreciation for the efforts and talents of local musicians. This year we'll plunge into new waters with the Indy Music Awards, which will recognize the achievements of local musicians in a wide variety of styles. The awards will be presented at a show on October 2, 2004, in Carrboro. Four stages -- two at the ArtsCenter, one at Cat's Cradle, and one in the ArtsCenter parking lot -- will feature a variety of local rock, jazz, blues, and country acts. Visit the website for information about award nominations, how to submit music, how to volunteer to help and listings for the event. |
| Visit The Independent's main website. |
| International Car Free Day Review |
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Car Free Day was a great success! Folks who came to the Weaver Street Market lawn were treated to speeches from local notables and lots of information about local and regional transit options. Read the reviews: The Chapel Hill News | The Chapel Hill Herald | The Daily Tar Heel |
| Visit the offical Car Free Day website. |
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| On the Menu |
 Hello there, Beet readers. Well, last week we officially entered a new season with Fall cooling off our nights. I don't think I'm alone in having to dig out the sweatshirts a couple of those mornings. At Panzanella, we're also making the transition into Fall. On our dinner menu, we've added some new items that reflect the changing season. For starters, we're featuring seared scallops on clay pot cannelini beans with brown butter vinaigrette. For an appetizer it's very hearty. The beans, having been baked slowly for hours, are packed with flavor and the deep, nutty flavor of the brown butter gives great balance to the vinaigrette. Matched with the sweetness of the scallops, I might order two and call it dinner. Among the entrees, we're very excited about our dry rubbed Ribeye steak. Chef Peter uses his unique rub which is made with Porcini mushroom powder. He uses dried Porcinis, toasts them lightly and grinds them to a powder. Then he adds salt, pepper and some chili flakes. Real simple and real good. By applying the rub early in the day it gives the steak a great depth of flavor. Topped with Rosemary butter and served with roasted root vegetables this dish is sure to keep you warm. Our new vegan entree is also a chilly weather favorite. Slow cooked lentils are mixed with fresh herbs, formed into cakes and pan seared. The contrast between the crispy outside and the soft lentils inside is wonderful. Accompanied by Spaghetti squash and Mushroom Ragout, this dish is extremely satisfying. So we've finally made it to dessert and we've saved the best for last. Our new "pumpkin goat cheese cake" is an instant favorite. We use Celebrity Dairy goat cheese which gives a slightly savory character to the cake. Striking a perfect balance with the sweetness of the pumpkin, this dessert is one of our best ever. Well, hopefully, you're now hungry. We look forward to seeing you soon for lunch, brunch, or dinner. |
| Visit Panzanella's website to view all of the menus (lunch, dinner and Sunday brunch). |
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| Here's the scoop on just one of the specials we're running during Owners' Week. Eat a scrumptious brunch at Panzanella on Sunday, October 3 (served from 11-2). Then use your receipt for a one-time 15% discount at participating Carr Mill merchants. Participating merchants to date: The Painted Bird, Sofia's, Mulberry Silks, Jewelworks, Townsend and Bertram, Ali Cat, Shades of Blue, Mehera Shaw, Original Ornament and Paper, Pen and Ink. You have through Saturday, October 9th, to use your receipt. |
| Read more about other specials and events planned for Owners' Week. |