Stanley Hughes' Sweet Potatoes By Wendy Hayes, Produce Assistant Manager He's back!...and so are the sweetest potatoes! That's right, folks. The long anticipated arrival of Mr. Stanley Hughes is finally upon us. For those of you unfamiliar with Stanley, he is our organic sweet potato and collard connection, and we are glad to see him every year. To me, one of the finest smells (and sure sign of autumn) is a Beauregard sweet potato baking in my oven. It just smells right. (I'm so nostalgic). I had my first of the season yesterday, and managed to resist turning on the heat until last night's frost. His tender collard greens are also a staple in my home, and they've been good even despite the lack of frost, which makes many Brassica veggies much sweeter. (Can't wait for the next batch!) More

Friday Night Wine Tastings Beaujolais Nouveau Coming Soon! Holiday Tastings Holiday Cheese

Holiday Hours Election Winners Raffle Winners RSVVP Day CFSA Ag Conference

Heritage Turkey Dinner 10% Off for Owners Bordeaux Wine Dinner

Weekly Produce Specials Farmers' Co-op

Fresh All-Natural Turkeys: Order Today Let WSM Help with the Holiday Cooking

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Stanley Hughes continued

Here are a few tidbits about why you should not regulate those 'taters solely to Thanksgiving dinner: (the following comes from Judith Onstad's Whole Foods Companion, our produce department "Bible.") They are extremely nutritious, easily digestible, and they counter ulcers and inflammatory conditions in the colon.They are good for your eliminative system in general, and for those with poor blood circulation as well. When consumed raw, they are alkalinizing, which is a good thing for most of us. The best way to preserve their nutrients if you are going to cook them is to do so with their skins on. I think this is handsdown the tastiest way. Sweet 'taters also detoxify the body with their substances that bind to heavy metals (hooray!) So if your kid swallows a coin, feed him or her plenty of sweet potatoes! Hopefully you all know that eating your greens is one of the best things you can do for yourself, so I'll just give a brief tutorial for those of you who are afraid of the dark, leafy green. So wash your collards and remove the thick stems. Then stack the leaves and roll them up. Make thin slices through the whole roll. Peel several cloves of garlic, and slice it. Now oil your skillet, and when it's warm, add the garlic. Let that cook for a minute or two, being careful not to burn. Red pepper flakes are good to add, too. Now add the greens to the pan, and salt 'em. This makes them release their juices, but you can also add a tablespoon of water if things get sticky. Cover and steam for a few minutes, turning them over so they cook evenly. Done! Now just put some vinegar or lemon wedges on the table for a little zing in your greens, thank the farmers, and enjoy. The baked sweet potato and collard green combo goes with about anything you can imagine, from fish to tempeh, just get your protein in there somehow. Enjoy our local bounty! Love, wendy

Weekly Produce Specials
	Local Organic Broccoli	2 bunches/$4.00	from Parker Farms
	Organic Yellow Onions	99¢/lb.	low price
	Organic Gala Apples	$1.49/lb.	save 50¢/lb.
Read more about other Weaver Street Market Specials.

Farmers' Co-op

By James Watts, Operations Manager Weaver Street Market is thrilled to announce that we've made an investment in a newly formed small-scale poultry processor, Grower's Choice, LLC. The investors, mostly family farmers from the Piedmont area, hope to convert the company into a producers' cooperative, thereby ensuring a locally controlled processing facility that exists for the many small-scale farmers that produce such wonderful products for our plates. Grower's Choice came into being as a result of necessity, like so many farmer owned endeavors. The local processor that so many of them depended on was being mismanaged into bankruptcy. The next closest processor that could meet the farmers' needs was in South Carolina, which is too far away and would cause great stress to the animals, detrimentally affecting the quality of the product. In stepped two perennial WSM suppliers, Joe Moize and Alex Hitt, who led the effort to purchase the processing plant, transfer USDA permits, hire management to oversee the operation, and communicate the need to save this facility for the farmers' and the public's well-being. I'll be touring the newly named Grower's Choice facility this week, and meeting with Scott and Renee Henderson, the on-site managers, to map out a plan for Weaver Street Market to work with this farmer-owned group. It gives me great excitement to finally see the opportunity for Weaver Street Market to consistently purchase poultry products grown in Chatham County, processed in Chatham County to the highest standards, and delivered fresh to our shelves for your enjoyment. Expect many more details as Weaver Street Market and Grower's Choice work together to bring you the highest quality products and the best value, for all of our mutual benefit.

Fresh All Natural Turkeys: Order Today

This year you will have a choice of two kinds of all-natural turkeys. One comes from Alison Farms, a North Carolina family farm focused on organic, free-range, all-natural turkeys. The other is from our very own local Grower's Choice Farmer's Co-op. These birds are also raised in an all-natural environment, just down the road. A limited quantity of smokehouse smoked turkeys are also available from Alison Family Farms. So make your selection early and get your order in to be sure you get the turkey you want for your family.

Print a turkey order form here.

Let WSM Help with the Cooking

Don't stress about what to cook and when to cook it and how are you going to find the time?! Let WSM de-stress your holidays with our abundance of home-made holiday fare. We'll have turkeys, sides, rolls, and pies ready for you to whisk home to your family for a traditional Happy Thanksgiving dinner. It's easy to order, just print out the pdf below and return it to the Pastry/Bakery Service Desk (you know, where all the baguettes live). To assure availability, make your reservations by 9:00 pm, Monday November 21. We will not be taking reservations for any items after this time.

Print your Thanksgiving Reservation form here.

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Friday Night Wine Tastings

Carrboro: 4:30-6:30pm Southern Village 5:00-7:00pm 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.

Beaujolais Nouveau Coming Soon!

Friday November 18 4:30-6:30 in Carrboro 5-7 pm in Southern Village Beaujolais Nouveau is "new" wine from the region of Beaujolais in France. It is aged only a few weeks before being rushed to wine shops and taverns to be enjoyed. Nouveau wines balance nicely between white wines and red wines. What is wine all about if not all about having fun? Join us as we uncork the season's first Beaujolais and see what all the excitement is about.

Holiday Tastings

Thursdays at Southern Village Fridays and Saturdays at Carrboro Watch for in-store tastings of our holiday fare. We'll be sampling our quickbreads, a variety of wines, cheeses and the sides available for special order.

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

Holiday Cheese

By Mary Turner, Cheese Buyer In the November Newsletter article concerning rGBH in milk, I neglected to mention that Maple View Dairy, supplier of milk for our coffee bar and kitchen, is rGBH free. While we're on the subject of dairy products, we have new cheese that I am very excited about. Meadow Creek Dairy sends us some great cheese from Galax, Virginia. Grayson is a Taleggio-style soft cheese, made from raw milk and deliciously pungent. Appalachian is a harder aged, slightly swissy tasting cheese, with a little sweetness and a grainy texture fans of "Dubliner" will love. New things are coming every week, so please stop by the cheese department, sample some things, and let us make your holidays delicious! This week why not try: Bucheron- it's like goat brie, in a log shape, and it's intense, creamy and delicious. Now on special for 9.99/lb Regularly 14.99/ lb, so enjoy this deal to the fullest!

Read Mary's article here.

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Holiday Hours

Weaver Street Market and Panzanella closed on Thursday November 24 We'll be celebrating Thanksgiving with our families on Thursday November 24 and so will be closing both stores and our restaurant. Get your lists ready and be sure to shop early for your holiday needs!

Election Winners

The turnout for Board of Directors elections was higher than ever this year—nearly double our average number of voters from years past. We are pleased to announce that James Morgan won the consumer-owner seat with 60% of the votes, and that Seth Elliott won the worker-owner seat in an uncontested run. The Board and staff would like to thank everyone who voted with special appreciation for all of the candidates.

Raffle Winners

Our usual Owners' Week raffle ran all month to coincide with our celebration of National Cooperative Month. The extra long raffle means prizes for more lucky owners. We've pulled the raffle winners out of the stuffed full box of entries - Congratulations to all of the winners: Inger Evans, Bobbie Hayes, Denise Caignon, Cynthia Suggs, Suja Thomas, James Simmons, and Kate Sumberg. Also, we drew two door prize winners at the Annual Meeting last Sunday, October 23. Congratulations to Dorothy Anderson and Michaela Ferguson—and thanks for joining us at the meeting! Prizes include a set of wine glasses from a local vineyard, Gift certificates to WSM and Panzanella, fleece pullovers, and gift baskets of locally produced items.

RSVVP Day

Tuesday November 15, All Day Join Weaver Street Market, Panzanella and other area restaurants for RSVVP. Participating restaurants have pledged to donate 10% of gross profits for the day to local shelters and community kitchens to feed the hungry. This popular annual fund-raiser benefits the Food Bank of North Carolina, the Inter-Faith Council for Social Service, and The Urban Ministries of Durham Community Kitchen. The RSVVP Program began in 1989 with participation by restaurants in Chapel Hill and Carrboro. A year later, when Raleigh and Durham joined the program, it became an annual Triangle-wide event.

CFSA Ag Conference

20th Annual Sustainable Agriculture Conference November 4 - 6 Durham, NC at the Marriott downtown From Field to Fork: Creating a blueprint for a sustainable food system in the Carolinas This year's conference will include over 55 organic farming, gardening, and living workshops, splendid meals of local and organic food, great exhibits, and a chance to exchange seeds with the experts! For more information, visit www.carolinafarmstewards.org and download the PDF or WORD DOC of the official conference brochure. To register, please call 919-542-2402 or fax the registration form to 919-542-7401. Registrations can be taken over the phone or by fax and paid with a master card/visa. To reserve a hotel room for the weekend call the Durham Marriott at 919-768-6022 and make sure you mention that you are attending the CFSA conference.

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Heritage Turkey Dinner November 16, 5:30-9 pm in Panzanella Our 3rd Heritage Turkey dinner is scheduled for Wednesday, the 16th of November, 5:30-9:00 pm. This year, we are receiving the turkeys from Alex and Betsy Hitt of Peregrine Farm in Graham, and we promise this will not echo a traditional Thanksgiving meal. If you haven't tasted a heritage bird yet, be prepared; it is the reason Ben Franklin wanted the turkey as our national symbol—rich, flavorful, and full of itself. This is a benefit dinner, and 10% of the evening's proceeds will be donated to the American Livestock Breeds Conservancy. Learn about the ALBC here. Owners 10% Discount In celebration of our Owners We love our owners so much we've extended the 10% off to all owners through the month of November. Chef Peter is brewing up some great new items for the menu, so treat yourself to a Holiday break, or just plain treat yourself to a nice night out. Alcohol is not included in the discount. This offer is valid Sunday-Thursday only. Print your Discount Coupon here. Bordeaux Wine Dinner Monday November 14, 7-9 pm in Panzanella Other than the companionship and good cheer that is part of every Panzanella dinner, apart from the surpassing excellence of the food, and entirely discounting the fact that Bordeaux is one of the great wine regions of the world, there are any number of reasons to join us on November 14 for a (blare of trumpets, please) BORDEAUX WINE DINNER! Bordeaux? You sniff, thinking of English gentlewomen of a certain age and their glass of claret, or of a tedious, clubby stiffness associated with cigars and the glory days before imperialism got such a bad rap. To which I say, yes, Bordeaux. Apart from the history of its viticulture, Bordeaux is a fascinating region from both an historical and sociological perspective. Long under English rule (remember Aquitaine in all those Shakespeare history plays—that's Bordeaux) its culture of winemaking retains a whiff of Englishness that is hard to pinpoint, but palpable nonetheless. We'll discuss all of this (and more if you'd like) over all kinds of good food and wine. So that's why you should come. The cost of 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. Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch).