Local Potatoes By Wendy Hayes, Asisstant produce Manager Crank up the AC, 'cause that's why we have it. There's just no way to enjoy potatoes without heating up the kitchen a little, and that's what I want you to do. We have locally grown organic potatoes brought to us from Ward Brother's Farm, Black River Farm, and Eastern Carolina Organics, which means they're in season now, and we should all be eating them. We've got reds, perfect for potato salad or roasting, and everyone's favorite, Yukon Golds, which I like for mashing or for the following little recipe. Now if you read my column, you know that I am not afraid of frying. In fact, I love it. However, I know lots of folks want to be a tad more health-conscious, and this here will satisfy the palette without destroying the ticker, so get your favorite stuff on the grill, and get this going in the kitchen. (NOTE: if you hate a baked potato chip—and I do—it does not mean that you will hate the baked potato—I promise). More...

After Hours this Thursday! Jazz & More! Brunch Free Tai Chi Carribean Music Festival

Harry Potter Party Friday Night Wine Tastings

Feature Farm Dinner Review Summer Drinks at Panzanella Totally Local Dinner

Weekly Produce Specials Cheese Feature: Dubliner Irish

Recipe: Fresh Blueberry Pie

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Local Potatoes (continued)

Delicious Sesame Fries 4-6 large potatoes, cut up French-fry-style. 3 Tbs. olive oil 2 Tbs. gomashio Preheat oven to 400 degrees F. Once you cut your potatoes, (I like to leave the skins on) place them in a bowl of water for no longer than 5 minutes. Drain. Toss together with olive oil and gomashio. Put them on a non-stick baking sheet and let 'em go for 15 minutes, then flip them and cook 15 minutes more. ENJOY! Make your own gomashio.

Weekly Produce Specials Descriptions by Dave Jernigan, Southern Village Produce Manager
	South Carolina "Freestone" Peaches	99¢ per pound
	Peaches have been getting sweeter and sweeter as the summer grows hotter. Softer, juicier, satiny peaches so tender that they melt against your lips. When the first leaves of October start falling the colors remind me of the last peaches I ate on my porch. Of how August was a blur of sticky fingers, pits tossed into the garden, and the lingering, heady perfume of all of the sweet, freestone Carolina Peaches that I loved. The end of summer is coming, eat all of the Southern peaches you can!
	Organic California Nectarines and plums	$1.99 per pound	Super low!
	Succulent, tender cousins of the peach, both fruit are beautifully colored and stunning to the eye. The real allure of this pair awaits you inside, so when you tire of the still life, start eating. These cousins are juicy and sweet like a peach, yet the nectarine is tangy and the plum s flavor is delicate. Both fruit have soft, silky flesh and nectar that push you to the brink of bliss. I like to start my day with peaches and end it with a glass of cool, white wine, a few plums and a nectarine or two.
	Organic Champagne Mangoes	2 for $3.00
	If these don't grab you, pick you up and toss you into the sweet abyss of mango rapture, you should check your pulse. Ataulfo mangoes are commonly referred to as Champagne mangoes and for good reason, like champagne, they are complex, stunningly smooth, lively, drenched with lush honeysuckle and ringing with brightness. Can they get better? Sure, they're ORGANIC!
Read more about other Weaver Street Market Specials.

Cheese Feature: Kerrygold Dubliner Irish

Here's a quick guide to cheese making. Cheddar cheese is made from cow's milk and aged anywhere from 3 months to three or more years. The longer a cheese ages, the more round and sometimes sharper a flavor it will develop. With cheddars, if the cheese is exposed to air while it ages, it will produce calcium lactate crystals giving the cheese a slightly crunchy texture. With European and specialty cheeses this crunchiness is a sign of a traditional aging process and is accepted and looked for in "Vintage" cheddars. Dubliner Irish Cheese is a specialty cheese made by Kerrygold in Ireland. This cheese is aged for twelve months and allowed to develop the characteristic calcium lactate crystals. When I did a side-by-side taste with an English cheddar, I found the Dubliner to have a tangier taste on the tongue, with a nice full flavor and a slightly sweet aftertaste. The calcium crystals were almost unnoticeable. It melted great on a cracker, and this weekend I'll try it in scrambled eggs. I thought cheddar was the only cheese for me, but the Dubliner has definitely won me over. Pick some up this week on special for $6.99/lb.

Read more about Kerrygold Dubliner Irish Cheese here.

Fresh Blueberry Pie

One pie shell (frozen) 8 lattice strips 4 Cups Blueberries 1 Cup Sugar 3 Tablespoons Flour 2 Tablespoons Ground Tapioca 1 Teaspoon Salt 2 Teaspoons Cinnamon 1 Tablespoon Lemon Juice Combine all of the above and turn into unbaked pie shell. Dot with 1 tablespoon of butter cut into small pieces, and form a lattice top. Bake at 425 for 15 minutes; reduce heat to 325 degrees for 60 minutes or until crust is golden brown and bubbling. You can buy a tasty, frozen pie shell in the Frozen Foods section.

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After Hours this Thursday from 6-8 pm

After Hours has grown to be one of the "best of the best" nights in Carrboro. It's old-fashioned fun with free music by local bands and the chance to relax on a blanket and picnic with your family on fresh grilled food by local charities. Kids of all ages can dance the night away or catch-up with friends. Weaver Street Market loves to see people enjoying our lawn and connecting with their community. To keep this event a safe and fun place, we ask that you only bring friendly, well-behaved dogs on leashes and please clean up after them. We want the children who attend our event to have a safe and happy time too, so we ask that they not be allowed to climb the trees or the Crepe Myrtles. Lastly, please enjoy the fountain from its perimeter. Thank you for your help in making this event safe and fun for everyone. July 14 - The Hushpuppies - old time music July 21 - Carolina Caterwaulers - breakdowns, hoedowns & songs of the south After Hours & the ALE Regulations We know how much fun it is to sit on the lawn and drink some beers, but unfortunately North Carolina law forbids Weaver Street Market from selling six packs for consumption outside. You can buy beer by the glass outside at the tasting table, singles, or half-gallon Growlers from Carolina Brewery, but please—be kind to our cashiers and don't buy a six pack to take outside. Carrboro Parks Project Cooking at After Hours this Week Carrboro Parks Project is raising funds to shade the playground at the Town Commons, home to the Farmers' Market. This will provide more sun safety for the children at the playground. It will help the equipment last longer and will also be more comfortable for the parents. An anonymous Carrboro family has challenged their neighbors to raise $2000 towards finishing this project this year. Join their email list, by e-mailing carrboroparks@earthlink.net.

Find out about all of the Weaver Street Market Events here. Keep up with Carrboro Parks Project here.

Jazz & More! Brunch, 2005. Sundays from 11am until 1pm

Our popular Sunday music series is in full swing! Bring a chair or a blanket to enjoy an eclectic mix of music and feast on fresh breakfast fare from our hot bar and pastry case - eggs, pancakes, home fries, muffins, croissants, and loads of fresh, hot coffee! July 17 - The Guilty Pleasures - traditional American Music July 24 - The Tim Stambaugh Band - Bluegrass, Celtic, folk & traditional

Find out about all of the Weaver Street Market Events here.

Free Tai Chi

Weaver Street Market, Plum Spring Clinic, StudiO2, and Southern Village Center are pleased to co-sponsor: Free Summer T'ai Chi Classes taught by Alavaro de le Iglesia. Saturday Mornings at 7:30am starting June 4, on the green across from the Lumina. T'ai Chi, a 2000 year old martial art, is a sequence of choreographed movement that releases the energy known as Chi and moves it through the body to allow healing effects. The many benefits of T'ai Chi include development of coordination and balance, regulation of blood pressure, strengthening of joints, and improved mental focus and calm. For more information, please contact the Plum Spring Clinic at 945-0300. Alvaro de la Iglesia, aka Al, has been involved in athletics and martial arts for 17 years. The last 10 years he has dedicated to Hatha Yoga and Tai Chi Chuan. His study of yoga included an internship in the TriYoga Teachers Training Program under the instruction of Joy Anandi. Teaching was a natural progression for him, and helping people to improve their health is very rewarding for him. Al currently also teaches at the Duke University Faculty Club.

View the Plum Spring Clinic summer schedule.

Carribean Music festival

Sunday July 17, 2005 from 2 pm to 4 pm. The Human Rainbow Outreach invites you to attend a fundraiser to benefit the South African Mahanaim Center's programs that support under-privileged communities in South Africa and their AIDs Outreach. The afternoon will include music and crafts for kids. Don't miss this wonderful opportunity to dance and learn about the work of Reverend Arthur.

Find out about all of the Weaver Street Market Events here.

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Harry Potter Party

At Market Street Books and Maps in Southern Village. Friday July 15, from 9 pm to midnight. Enjoy activities, food, and fun before the midnight release of "Harry Potter and the Half-Blood Prince"

Check out Market Street Books and Maps.

Friday Night Wine Tastings

Every Friday night Weaver Street Market offers a selection of wines for you to taste in our Carrboro and Southern Village Wine Departments. Knowledgeable wine representatives are on hand to talk about the wine and where it comes from. This is a great opportunity to expand your wine palate, stock your cellar, or buy a gift for that upcoming dinner. This Friday from 4:30-6:30 in the Carrboro store, Peg will have Italian wines for you to sample and from 5:00-7:00 at our Southern Village store, Marilyn will be featuring wines from Bordeaux.

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Feature Farm Dinnner Review: Eco Farm

Sitting at the VIP Table By Emily Buehler, Bread Baker Wednesday of last week was a special night at Panzanella—the first Featured Farm dinner. The idea is to feature a different local farm on select Wednesday nights, adding menu items that highlight what's in season at that farm that week. The first dinner featured Eco Farm, owned by John and Cindy Soehner, and since I was sitting with the farmers themselves, I felt like a VIP. In addition to the regular menu, we were given a menu of specials created that day from Eco Farm produce. I didn't know what to expect from the random assortment of goods John has these days—potatoes, Zephyr squash, tomatoes and sungolds, basil, garlic—but Panzanella pulled it off: gazpacho, fried green tomatoes, roasted garlic, basil pesto with pureed sungold sauce. As always a meal at Panzanella begins with a plate of bread, and when I saw the cubes of focaccia, I started thinking back to that morning, when I'd been in the bakery dimpling the focaccia dough into its pan. Just about the time I was pulling it out of the oven, John and his helper, Elsa, had passed through the bakery delivering the produce. I saw them carry in the box of green tomatoes. Elsa was sitting next to me at the dinner table. She leaned over and whispered, "We picked these tomatoes this morning!" as she speared a forkful of fried green tomato. "I made that focaccia this morning!" I whispered back. I wish everyone in the restaurant could have felt like I did. Look for the next Featured Farm dinner with Peregrine Farm on August 3.

Summer Drinks at Panzanella

Panzanella bartender, Chris, has created some cool drinks for the summer. Wet your whistle with a one of the following: French Martini: Stoli, Chambord and pineapple juice; Absolut Limoncello Collins: Absolut Citron, Limoncello, sourmix and a splash of soda; Emerald: White rum, Midori, curcao, a splash of pineapple juice and a cherry; Smooth Sailing: Vodka & Triple Sec, with cranberry & orange juices & a splash of sour mix; Piña Colada Martini:Absolut Vodka, Malibu Coconut Rum & a splash of pineapple juice.

Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch).

Totally Local Dinnner

Join Panzanella for the next Totally Local Dinner on Wednesday July 20, featuring a menu of foods created from ingredients produced and purchased within a 250-mile radius of Carrboro. Dinner, 5:30-9:00 pm. Parties of six or more, call 929-6626 to make a reservation.