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| It’s Time to Order Your Turkey! Weaver Street Market is pleased to offer two great choices of turkeys for our customers this year. Both types are grown especially for Weaver Street Market in Chatham County at Hickory Mountain Farms. They are fresh, all-natural, free-roaming turkeys. The Old-Fashioned Bronze turkey is the turkey your grandparents grew up with; it has a little fuller flavor than the traditional turkey and has slightly less white meat. There are limited quantities of the Bronze, so reserve early! The Traditional White Turkey is also available for your holiday meal. More... |
Wine Tasting: Thanksgiving Choices Beer Tasting: Duck-Rabbit Brewery Let us Help with Holiday Cooking |
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| IFC Holiday Coupon RSVVP Day Southern Village Holiday 5K |
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| Weekly Produce Specials Local Producer: Stanley Hughes |
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| Recipe: Sweet Potato Pie Bread Storage 101 |
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| Heritage Turkey Dinner Spanish Wine Dinner On the Menu: Lunch! |
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| It’s Time to Order Your Turkey (continued) |
 Both types come in three different sizes (10-14 lbs., 16-20 lbs., and 20-24 lbs.) and, in addition to a raw turkey, both types can be Special-Ordered as Roasted or Ready-to-Roast. (Special Orders must be made by Special Order Form, available online or in the deli.) Whichever turkey you choose, you’re getting a good turkey, raised with care by knowledgeable folks who live nearby. To guarantee a bird of the type and size desired, turkeys must be reserved in advance by filling out an order form or by stopping by or calling either store (Carrboro store - 929-0010 or the Southern Village store - 929-2009). Pick-up will be available at either store location beginning Monday, November 22. Both stores will be open until 9 pm on Wednesday, November 24 and will be closed on Thanksgiving Day. |
| Read more about our locally-grown turkeys. |
| Click here for a Turkey (raw only) order form that you can fill-in, print and bring to the store. Click here for additional items available by special order. (You will need free Acrobat Reader in order to view the order forms. You can download it here.) |
| Weekly Produce Specials | |||
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Organic California Broccoli | 2 for $4.00 | Super Low! |
| Organic Bosc Pears | $1.29/lb. | Save $.40 | |
| Organic Gala Apples | $1.29/lb. | Save $.40 | |
| Organic Russet Potatoes | $2 for $6.00 | (5 lb. bag) | |
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Local Organic Sweet Potatoes | $1.19/lb. | Nutritious! |
| Assorted Organic Winter Squash | $.99/lb. | Yum! | |
| Florida Tangerines | 6 for $2.00 | Delicious! | |
| Stock up on other Weaver Street Market Specials. | |||
| Meet Local Producer: Stanley Hughes, Pine Knot Farm | |
 For small farmers to survive in today’s pressure-cooker world, they must be connected to a larger community of like-minded people. Stanley Hughes of Pine Knot Farm stays connected through the Carrboro and Durham Farmers’ Markets, by talking to professors at North Carolina A & T State University in Greensboro, and by working at Operation Spring Plant, a grass-roots, non-profit organization that provides minority farmers with education, networking, marketing assistance and self-help projects, enabling minority and limited resource farmers to maintain their farm operations. Operation Spring Plant hooked Stanley up with the Santa Fe Natural Tobacco Company, maker of Natural American Spirit additive-free tobacco products, and he grows about 15 acres of organic tobacco for them. Although he grew up picking tobacco grown by his family, today Stanley must look to other crops to sustain his farm. Through the Golden Leaf Foundation he received money to transition some of his acreage over to tomatoes and to purchase a cooler for a roadside produce stand. The Golden Leaf Foundation is a non-profit organization that receives and distributes money from the tobacco settlement to improve the economic and social conditions of North Carolina. The land around Pine Knot Farm is open and quiet. Stanley’s family used to own much more acreage than they do now. Parts of the original farm were sold off as children who inherited it chose not to become farmers. Stanley was born when his parents were almost fifty; thus, as he grew into a young man, his parents grew too old to farm. He regrets that, as a result, much of his father’s knowledge of farming did not get passed down to him. He keeps a broom made from broomcorn his father grew and wove together to make the brush, a skill that has been lost to his family. Now he farms some of the original acreage and rents still more land from other farmers in the area. Last year Stanley partnered with a professor and his students from NC A & T State University. The professor was looking for area farmers to grow herbs so that the students could study the effect location has on the growth of plants. In addition to these projects, Stanley grows cabbage, collards, mustard greens, turnips and squash to sell at the Carrboro and Durham Farmers’ Markets. Weaver Street Market carries Stanley’s sweet potatoes, collards and kale. |
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| Interested in other local producers? Read more. | |
| Recipe: Sweet Potato Pie | |
 What's Thanksgiving without a scrumptious Sweet Potato Pie to finish off that delicious meal? You can buy one from us ready-made or you can make your own, using our recipe below, which yields 2 pies.If you are feeding a crowd and need more variety, we also offer the following pies ready-made: Double-Crust Apple, Bourbon Pecan, and Pumpkin. Vegan pies are available too! We offer Vegan Pumpkin Pie, Vegan Pecan-Maple Pie and Vegan Apple Pie. For an alternative to pie, pick up a Pumpkin Cheesecake with Gingersnap-Pecan Crust, a Cranberry-Walnut Tart or a Pear-Almond Tart. And if you really do want to create your own special pie at home, but don't want to fuss with making the crust - pick up ready-made all-butter crusts and tops from us! |
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Ingredients 3/8 lb butter at room temperature 2 1/4 cup sugar 1.5 tsp nutmeg 1.5 tsp vanilla extract |
3 eggs 2 lbs mashed, cooked sweet potatoes 1 3/8 cup evaporated milk (not condensed) Pecans for garnish |
| Bringing it all together: Prebake frozen pie shells with weights at 400 degrees for 10 minutes. Remove weights and bake an additional 2-3 minutes until the crust bottom is dry. Let cool. Beat butter, sugar, nutmeg and vanilla extract together. Beat eggs together and then add to the butter mixture. Add sweet potatoes and mix well. Stir milk into mixture. Fill shell and shake to settle. Garnish with pecans. Bake at 315 degrees for 50 minutes to 1 hour. Yield: 2 pies |
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| Try other Weaver Street recipes. | |
| Bread Storage 101 |
 What does it mean when bread is called stale? You probably thought it was a simple matter of bread drying out. Silly you. Scientists (yes, bread scientists) have characterized five aspects of staling, described below: 1. The crust becomes tough. It is no longer friable. As far as I can tell, friable is the scientific term for crusty. You probably already know the word crusty; it means like a bread crust. The loss of friability is caused by the migration of moisture from the middle of the bread outward to the atmosphere, via the crust. 2. The crumb (insides) of the bread becomes firm. This happens even when the bread is packaged so that moisture is retained, so it is not simply the bread drying out. Firming is sometimes blamed on changes in the starch, but this connection has been disputed. Cause of firming: unknown. 3. The bread loses flavor. This is caused by the loss (over time) of organic compounds to the atmosphere. In addition, components of the flavor may be deactivated, and other unexplained chemical reactions might happen, altering chemical structures that affect flavor. 4. An increase in the opaqueness of the crumb, and 5. A decrease in soluble starch in the bread are caused by starch retrogradation, the recrystallization of starch. Starch retrogradation happens faster at lower temperatures (such as those you might find in a refrigerator). Is your refrigerator working against you? Can stale bread be made fresh? Are your children safe from wild dogs? No, you don't have to watch the news at ten, just check out more bread storage tips in the November print newsletter or on our website! |
| Check out our store specials. |
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| Wine Tasting: Friday, November 5 |
Come learn about the new and exciting wines available to go with every type of Thanksgiving meal - from the standard Turkey dinner to a totally vegan meal. 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, or get your wine pairing questions answered. 4:30 to 6:30 pm in Carrboro and 5:00 to 7:30 pm at Southern Village. |
| Read more about our store departments. |
| Beer Tasting: Saturday, November 6 from 2 pm until 5 pm |
The Duck-Rabbit Brewery, a new local microbrewery out of Farmville, NC, specializes in beautiful, delicious, full-flavored dark beers. Come sample their delicious Porter, Amber Ale and Milk Stout. Jeremy Erb, the Brewery's Marketing Director, and Shaun Millington, the Triangle Brewery Representative, will be here answer questions about this exciting new venture.So, what's the deal with the name and logo, you ask? According to the website, Paul Philippon is the founder of The Duck-Rabbit Craft Brewery. Years ago, before he became a professional brewer, he made his living teaching university philosophy. A version of the duck-rabbit diagram, which looks like a duck or a rabbit, depending on the viewer’s perspective, appeared in a philosophy book Paul admires (Philosophical Investigations by Ludwig Wittgenstein). He liked the idea of using a logo with ties to his former life. |
| Read more about this new brewery. |
| Let Us Help with Your Holiday Cooking! |
 Plan Ahead so You can Relax and Enjoy the Holiday Season!Normally hectic lives become even more so during this time of year. Instead of rushing around at the last minute shopping and preparing food for your crowd, why not let us help? We have a variety of items - from casseroles to pies that you can special order, pick up (even on the day before Thanksgiving!), warm up for your hungry crowd and serve with ease. It's that simple! Click on the link below to view a brochure of the items we offer this year or go ahead and fill out the Special Order Form. And remember, don't forget to pre-order your turkey (see feature article). (You will need free Acrobat Reader in order to view the brochure and the order form. You can download it here.) |
| Click here for the brochure. Click here for the Special Order Form. |
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| Inter-Faith Council Holiday Coupon Campaign |
From the Inter-Faith Council (IFC): As we approach the holiday season, please consider sharing a holiday meal with someone who might not otherwise get one - with our Holiday Coupon campaign.Each year, the IFC offers our community the opportunity to share the holiday through our Holiday Coupon campaign. All through the holiday season, we make the attached coupon available, through congregation bulletins, e-mails, through snail mail and at all IFC facilities. You, the community, have responded enthusiastically to this simple campaign: Last year you made it possible for us to provide 501 holiday dinners during the holiday season that fed 2,301 of our neighbors. It’s really easy to start sharing: Just mail the IFC a $20 check along with your coupon(or multiples of $20 if you decide to share with multiple families), and we’ll provide a holiday meal consisting of either a turkey or a ham, vegetables, holiday fixings, and dessert for a family. If you’d rather pay with your credit card, simply call 929-6380, ext.14 for John Dorward, or ext.12 for Nicole Mazyck. Holidays are for sharing. Won’t you please consider sharing a holiday meal with a family who really needs it this year? Click here for a PDF of the coupon. You will need free Acrobat Reader in order to view the coupon. You can download it here. |
| Read more about the Inter-Faith Council. |
| RSVVP Day: Tuesday, November 16 |
As the holiday season approaches, IFC organizers, restaurants, sponsors
and friends are working hard to promote this year’s activities and
events to increase greater awareness about local hunger needs and raise
more dollars for our different food services.Now in its 16th year, RSVVP Day will be held on November 16, 2004. On that date, people throughout the Triangle will dine at their favorite restaurants, which will, in turn, donate 10% of their gross proceeds to fight hunger in North Carolina. Follow the link below for the most up-to-date link of participating restaurants. Last year IFC raised $21,399 from RSVVP for Kitchen and Food Pantry services! So, eat at your favorite participating restaurant and help battle hunger! |
| Visit the RSVVP website for more information and an up-to-date list of participating restaurants. |
| Southern Village 5K and 1 Mile Family Fun Run/Walk |
Start running those hills now to be in shape for this new race to be held in hilly Southern Village on Sunday, December 12. This new annual event will benefit Habitat for Humanity in Orange County. The 5K starts at 2:00 and the Family Run/Walk starts at 3:00. Both races start and end at Weaver Street Market in Southern Village. The 5K course is 5000 meters (3.1 miles) and is USAT&F-certified. All performances will count towards state records and national rankings. Splits will be called at the one-mile, half-way and two-mile marks. There will be one water stop on the course near the half-way mark. Volunteers are needed, too! |
| Visit their website for more details. |
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| Heritage Turkey Dinner: Thursday, November 11, 5:30 pm - 9 pm |
Slow Food USA and Panzanella collaborate to benefit the American Livestock Breed Conservancy (ALBC). You're invited to a Heritage Turkey Dinner on Thursday, November 11 from 5:30 pm until 9:00 pm at Panzanella. This dinner features locally-grown, free-range heritage turkeys, celebrating the American Heritage Turkeys: Bourbon Red, Narragansett, Slate and Spanish Blue. Ten percent of restaurant sales this evening will benefit the ALBC.What is the ALBC? The ALBC, founded in 1977, is the only organization in the US working to conserve rare breeds and genetic diversity in livestock. The need for livestock conservation is urgent. Each day, some breeds move closer to extinction. Each extinction reduces the diversity within the livestock species and the biodiversity of the Earth. Read more. What is Slow Food USA? Slow Food USA is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. Slow Food USA believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the Earth's bounty. Our goal is to put the carriers of this heritage on center stage and educate our membership on the importance of these principles. Read more. |
| Visit Panzanella's website to view all of the menus (lunch, dinner and Sunday brunch). |
| Spanish Wine Dinner: Monday, November 15, 7 pm - 9 pm |
Join us Monday November 15, from 7pm to 9pm at Panzanella for a Spanish wine dinner. For this tasting, we welcome Andoni Uroz from Uroz Beverage. Uroz Beverage has been selling high-quality, well-priced Spanish wines since 1996. We will taste wines from all over Spain including wine regions such as Penedès, Rioja, Rías Biaxas, and Ribera del Duero. Do you like, traditionally-made, old world-style wines? Then don’t miss this tasting! Join us and taste the vast array of styles and flavors Spanish wines have to offer and enjoy wonderful and plentiful Spanish-influenced food from Panzanella’s kitchen! The cost for this event is $35 per person. Space is limited, so reserve early. Please pay in advance and pick up a ticket for this tasting at either Panzanella or the Customer Service desk at Weaver Street Market in Carrboro. We hope to see you there. |
| Visit Panzanella's website to view all of the menus (lunch, dinner and Sunday brunch). |
| On the Menu: Lunch! |
 Are you tired of the same old lunch fare? Sandwich or salad - quick and dirty - then back to work. If so, then take a day and come into Panzanella and try our new lunch pastas. First up is the Spaghetti Puttanesca. This hearty pasta is full of strong flavors, including capers, black olives, anchovies and chili pepper with tomatoes. Next is another hearty pasta. Penne with lamb ragu is made almost the same way as the one used in the lasagna on the dinner menu. Read about the unique preparation used to make it so good in the October 26th edition of The Beet. If you’re a fan of creamy pastas, then you’ll love the Fettuccine Carbonara. Unlike the traditional Alfredo, Carbonara uses egg yolks as a way to make the sauce thick and rich. Added at the end, the hot pasta and garnishes cook the yolks, thereby thickening the sauce perfectly. For something a little lighter, order the Angel Hair with Scallops and Grilled Zucchini in Tomato Vodka Sauce. The sweetness of the scallops is matched with the lighter-than-marinara vodka sauce. If you’ve decided that you don’t want pasta at all, then we’ve got Pan-roasted Mahi-mahi and Grilled Vegetables with Lemon-Chili Vinaigrette. This one sounds great for our carb-less friends. And don’t forget, along with these offerings, Panzanella offers a wide range of salads, pizzas and sandwiches. From traditional Muffaletta to the original Virginia Cured Ham with Brie and Apricot Preserves. So next time you can’t decide which uninspired lunch to have, come on in to Panzanella for a breath of fresh air in the afternoon. |
| Visit Panzanella's website to view all of the menus (lunch, dinner and Sunday brunch). |