Celebrate the New Year Here we are in the dark days of December...Christmas is over, the cupboards are bare, but we have the New Year to look forward to. So get crackin' and re-stock those cupboards with lots of tasty, festive delights from Weaver Street Market. We have plenty of fresh baked pies, cookies, tarts, and cakes to sweeten any gathering. The cheese department is bursting with rounds of Stilton, cheddar, Swiss and just about anything else you could desire to have on your platter. The wine department is rolling in bubblies, ready to tickle your guests as they welcome the New Year. If you celebrate in the Southern tradition, try the recipes below for Black-Eyed Peas and Greens. Whatever, where ever, however you celebrate Weaver Street Market wishes you a safe and happy New Year! More

Friday Night Wine Tastings Holiday Table

Holiday Hours January Bread Class

New Year's Eve Dinner 10% Owners Discount French Wine Dinner

Weekly Produce Specials

Black Eyed Peas and Greens Pâté or Mousse?

---

Weekly Produce Specials
	Organic Pink Lady or Braeburn Apples	3 lb. bags, 2/$7.99	Mix & Match
	Organic Bosc Pears	3 lb. bag, 2/$5.99
	Organic Green Kale or Collard Greens	$1.00/bunch	Local
Read more about other Weaver Street Market Specials.

Black Eyed Peas and Greens

Black-eyed peas and greens are a must for Southern New Year's Day celebrations. Thought to bring luck, this meal is steeped in tradition. Some theorize the peas represent coins and the greens (traditionally collards) represent green money, or dollars. Preparation for these legumes can be as simple as covering with stock or water, salt and pepper, and boiling for an hour. However, we have added a new twist on this year's peas! Adding pork to the recipe is traditional, though not necessary. Drunken Black-Eyed Peas Serves 6 4 cups Black-Eyed Peas 1\4 cup Extra Virgin Olive Oil 1 Medium Sweet Onion - coarsely chopped 2 slices of Bacon, or Turkey Bacon (optional) 1 can of Beer or Ale 2 + cups Water or Chicken or Vegetable Stock Salt Pepper Begin by washing the peas. Discard stones and discolored peas. Set aside. Over medium heat, pour olive oil into a deep pot. Add onions and sauté. Once the onions appear translucent, add the peas and stir to coat in oil. Add the beer and 2 additional cups of water or your favorite stock. Make sure the peas are covered in liquid, adding to the amount if necessary. Bring to boil. Boil for a minute, then reduce heat to a low boil and cover. Check periodically and stir gently. Add more liquid if necessary. The total cooking time should be approximately one hour. However, check the peas occasionally being cautious not to overcook as they will become mushy. Season toward the end with salt and coarse ground pepper. For easy Hoppin' John, mix left over peas with corn kernels, white rice, scallions, and top with grated parmesan cheese! Also, you can add chopped Jalapeños for a Warming Hoppin' Juan! Nontraditional New Year's Greens Serves 6 Collard greens have remained the greens of choice for the traditional meal. They are a cold weather green that is not only easily available this time of year, but at their flavor peak and on sale this week. Now with so many other healthful greens on the market, the choices are abundant. I have chosen to use Swiss chard, as it is a personal favorite and quick cooking. Mustard Greens, Kale and many others will do nicely too. 3 pounds of choice greens 1\4 cup Extra Virgin Olive Oil 1-2 Slices of Bacon or Turkey bacon (optional) 2 leeks 3-4 cloves of garlic 2 to 4 cups water, chicken or vegetable stock Salt & Pepper to Taste You'll need a large pot or deep sauté pan to begin, though the greens will reduce considerably. Begin by washing the greens toughly, removing all the sand. Allow to drain. If there are some tough stems, remove them. This is really a personal preference. After the greens are washed, roll them in a bundle and slice across, so you have shreds of greens or "chiffonade." Set the greens aside. Wash the leeks and cut them in half lengthwise, then chop crosswise into half circles. Peel the garlic cloves and cut in half. Place the Extra Virgin Olive Oil in the pan and heat to medium. If you choose to use bacon, add it now. Add the leeks and garlic cloves and sauté until soft, but not crisp. Add the chopped greens and toss to coat the mixture. Next add a tablespoon of stock while scrapping "deglazing" the bottom of the pan with a wooden spoon. Add more stock or water a cup at a time and cover to allow the greens to steam. Add more liquid when necessary and cook until desired tenderness is achieved. When ready to serve, remove from pan, but retain the liquid in the pan. The juices make a wonderful soup base for later use. For a very untraditional twist, sprinkle with freshly grated Parmesan cheese. Happy New Year! May every year be better than the one before! Recipes provided by Cindy K. Smith

Pâté or Mousse?

Pâté is a rich, elegant accompaniment to any festive gathering, but this year Mary Turner of our Specialty Department recommends you try the Alexian Duck Mousse, the Trois Petite Cochons Mousse Truffée, or the Mousse Imperial. Mousse is more finely textured than pâté and spreads more easily on crackers, toast points or the delightful Bavarian whole grain breads. Look for the Mousse in our Specialty Department and the Bavarian Bread on the top shelf of the bread rack.

---

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. This Friday, December 30, Peg will have two sparkling wines ready to taste in Carrboro and Marilyn will be sampling three bubblies to help you find the best ones for your party.

Holiday Table

Thursdays in December 4:00-7:00 at Southern Village Fridays, 4-7 pm in Carrboro, Saturdays, 11-2 in Carrboro Today, Thursday, December 29 we'll be offering Sujin's Suhi for you to taste at Southern Village. Friday, December 30 in Carrboro we'll also be sampling Sujin's Sushi. Saturday, December 31 in Carrboro we'll serve cheese, bread, and jam. Stop by to taste and buy treats for those special get togethers.

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

---

Holiday Hours

Weaver Street Market Carrboro and Southern Village: Will open at 9 am on New Year's Day and close at our regular time of 9 pm. Both stores will be open until 9 pm on New Year's Eve. Panzanella Restaurant Will be closed for brunch on Sunday January 1, 2006.

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

January Bread Class

The ArtsCenter & Weaver Street Bakery bring you another round of: Beginning Artisan Bread Making Classes Your experience is hands-on from start to finish in this course taught by our chief bakers in the WSM bakery. All materials will be provided. Call The ArtsCenter at 929-2787 to sign up. Cost is $95 plus a $20 supplies fee. Classes meet for four weeks from 6-8 pm each session. Sign up now for upcoming sessions: January 23, 30, February 6, 13. This will be the only bread class offered this Winter/Spring so if you need to fine-tune your bread baking skills, sign up now.

Learn more about the Arts Center here.

---

New Year's Eve Dinner Panzanella will be open on December 31, New Year's Eve for two special dinner seatings: Join us at 7 pm for a lovely three-course dinner (soup or salad, entrée and dessert options) with a glass of wine. Cost is $35 per person plus tax and gratuity. Reservations will be accepted for any size party. Our 10 pm seating features a four-course dinner (soup or salad, appetizer, entrée and dessert options) and Champagne toast at midnight. Live jazz from 10 pm - 1 am with Singularity. Cost is $50 per person plus tax and gratuity. Reservations will be accepted for any size party. Call 919.929.6626 for reservations. Seating is limited so get your reservations in now. Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). 10% Owners 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 December. 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. Organic French Wine Dinner Monday, January 16, 2006 7:00 - 9:00 pm Organic wines, just like organic foods, are being sought out for their purity, quality, and deliciousness. While wine-producers in the US are just now figuring out how to make good organic wines, in Europe, they have been doing it for centuries. Hundreds of years ago, chemicals were not available as they are now, so wine-producers came up with natural ways to keep vines and grapes healthy. France is definitely the most famous and well-respected wine-producing country in the world, and many wine-producing families have been making organic wines for centuries. Interested in tasting delicious French wines? Well you can do it while knowing they are all organically produced! We'll taste wines from all over France; regions like the Loire, Provence and lots more! Join us for an evening of wonderful wines and plenty of delicious food created to complement the wines by Panzanella Chef, Peter McCloskey. Tickets are limited, so reserve early! Cost is $35. You may purchase tickets in advance at either Panzanella or the Customer Service Desk at Weaver Street Market in Carrboro.