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| After Hours this Thursday! Jazz & More! Brunch Animal Awareness & Adoption Free Tai Chi Two Dollar Pistols at Southern Village Truckload Sale |
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| Time to Picnic! The most memorable picnic I ever had consisted of cold roasted game hen with sausage stuffing enjoyed at a picnic table under the pines at a California winery. You can make your summer picnics memorable, elegant, romantic, or fun with simple, delicious items from Weaver Street Market. If stuffed game hen is more that you want to take on, try grabbing a hunk of Celebrity Dairy plain goat cheese, a baguette and a variety of add-ons like fresh blueberries, strawberries, capers, roasted red peppers, or piquante peppers. More... |
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| Share the Road WCOM at After Hours WCHA Open House |
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| Weekly Produce Specials Starter Comes Home |
Sneaky Summer Sandwiches Benjamin Vineyards & Winery |
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| Southern Italian Wine Dinner | |||||||||||||||
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Getting your baguette sliced in the deli makes it even easier, but tearing off chunks of bread is fun, too. Simply smear your bread with cheese, press your desired topping into it and enjoy. Bring along some kopanisti and Giacomo's salami to balance the salty with the sweet. For the kids in your group there's string cheese or Baby Bels, individually wrapped cheese.| Weekly Produce Specials - "Save 79¢ sale" | |||||||||||||
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Organic Yellow Onions | $1.00/lb. | save 79¢/lb. | ||||||||||
| Organic Fuji Apples | $1.20/lb. | save 79¢/lb.| Organic California Lemons |
$1.00/lb. |
save 79¢/lb. |
Read more about other Weaver Street Market Specials. |
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Starter Dad Saves the Day |
 We had a starter-tastrophe last month. Somehow, all of the desem starter was used—we forgot to save a bit for next time! With no desem starter, there could be no desem bread. And it would take weeks to fix the problem. Why, you might ask? To answer that question, we have to back up and answer a few others. What is starter? How is it made? Why do people keep it for years and years? You probably know why yeast is used in most bread: the tiny yeast cells take in sugars from the flour and process them, giving off carbon dioxide gas (which makes the bread rise) and alcohol (which adds flavor). This process is fermentation. When starter is used in place of yeast, bacteria and wild yeasts (different from those you can buy) do the fermentation. The reactions are basically the same, but additional acids are produced that give the bread a different flavor. This flavor is the main reason people use starter. When starter is used in dough, a little bit of starter is saved for next time. This little bit is fed flour and water and, with time, becomes more starter. But where does starter come from in the first place? A mixture of flour and water is left out at room temperature. After a few days, bacteria and yeasts from the air take up residence in the mixture. There may also be bacteria in the flour that begin to thrive. If this new starter culture is fed new flour and water every day, the bacteria may take hold and become a stable population. Once this happens, the starter can be kept in the fridge and fed less often, but still used to bake bread. People keep starters for years and years for two reasons. Flavor increases over the first few months, reaching a maximum that lasts through the years. A new starter will contribute less flavor to bread. Also, starting a new starter is difficult and time-consuming (but definitely do-able—I've done it twice in my own kitchen). It is much easier to keep one and feed it once every few weeks. At the Weaver Street bakery, we maintain three starters. Our sourdough starter, fed with white flour, has been around for about a dozen years. It was last thrown out by accident in the summer of 2003, but we were able to salvage it by using several loaves of sourdough dough, which were available because they rise overnight. Since these loaves contain the same bacteria and yeasts that the starter contains, we mixed a few with water and flour and re-created our starter. The sourdough starter is used in many of our breads in addition to the sourdough—rustic, country, miche, olive, multigrain, half-wheat, walnut raisin, semolina, and I'm probably forgetting a few. We even throw some in the pizza dough for added flavor. We also keep a rye starter that works the same as sourdough starters but uses all rye flour. The rye starter is used in the vollkornbrot, the miche, and the N-Rye-C. I cannot remember it ever being thrown out by accident. The desem starter is our newest addition. It uses all whole wheat flour and took weeks to create. We had had it a few months and the flavor was just starting to please us when it was thrown out. Since all the desem loaves were baked, it was really gone. Or was it? Dozens of our bread class students have taken home sourdough starter babies through the years, and one enterprising student by the name of Tim Huntley had requested some desem starter. We quickly called Tim to see if his desem starter was still alive. Luck was with us—Tim is a good starter dad. Tim dropped off some of his desem starter the next day. We fed it and soon had enough starter for the next batch of desem. Tragedy was averted and we were back in business. |
Recipes: Summer Sandwiches |
 Sneaky sandwiches by the folks who eat here everyday (the employees):Christy's favorite is so quick and easy. Grab a pile of Asian Greens from the hot bar, a dollop of Hummus from the salad bar, and a sourdough stick from the bread/pastry case (the sweet folks at the bread counter will cut it for you). Cheap, easy and so tasty! Sometimes, if I'm feeling crazy, I'll add mustard, too - ymmm. Or, do y'all know about the fake chicken in the dairy cooler? It comes in patties and nuggets and is unbelievable fried, or even just microwaved, but here I eat it straight-up cold with some greens from the salad bar on a seeded ciabattini, with mustard, of course. Cat's ingenuity continues to impress me. In addition to the tuna salad on a salad-bar salad trick, she often gets a few slices of deli meat from the cheese counter and makes up a mini-size sandwich on a French roll—it's the perfect size lunch to follow with a large ice cream in a waffle cone from the newly opened Maple View Ice Cream Store in Carrboro. (Not that we've been there every day since it opened or anything.) |
| View other recipes here. |
Benjamin Vineyards |
The Southeast is home to the Muscadine grape, also known as the scuppernong grape. So it's natural that vineyards and wineries in our region would tend toward Muscadine and Scuppernong wines. Even though Scuppernong wine is a regional favorite, don't overlook the other grape varietals being grown and turned into wine in our state. Located just over the county line in Alamance County, the Benjamin Vineyard and Winery is only four years old, but they've already got a very nice line up of wines. The Zemanns started making wine in their garage in Indiana before moving to this area where the climate and soil are good for growing grapes. Their winery is a hands on operation, producing around 1000 cases this year and probably topping out at 3000 in the next two years. The winery is open for tours and tastings noon to five, Sunday through Thursday, so I zipped out there last weekend. Their list of wines includes Chardonnay (both oaked and un-oaked), Chardonnel (a blend of Chardonnay and Seyval hybrid grapes), Sauvignon Blanc, Merlot, Cabernet, Chambourcin, and of course several Muscadine wines. I'm no wine expert, but I tasted them all and like them all. My favorites were the Chardonnays, and the Hunt (a 3% residual sugar Muscadine red wine). Weaver Street Market carries the Chambourcin, the Chardonnel, and the Magnolia, a 4% residual sugar Muscadine wine. Muscadine wines are renowned for their high levels of antioxidants. It's wonderful to know that North Carolina is producing such fine wines. Buying them for myself or as a gift for family and friends is a great way to introduce people to the diversity of our local agriculture and to support our local economy. I hope you get a chance to visit them soon. |
| Read more about Benjamin Vineyards & Winery. |
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| After Hours this Thursday | ||
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. May 19 - Jonathan Byrd & Friends - original & traditional country & bluegrass May 26 - Saludos Compay Trio - original and South American music After Hours Grocery Valet Service Everyone knows that parking on Thursdays during After Hours is a challenge, but what are you going to do if you just have to shop? One of our members suggested that we try a grocery valet parking service. Not quite like a regular valet service where we get your car, but rather one where we'll watch your cart while you drive your car around. Here's how it will work. If you're coming to shop on Thursdays during After Hours and can't find a place to park in the front lot, park wherever you can find a spot, and when you're ready to leave, bring your cart to the loading area where we will have a volunteer waiting. The volunteer will watch your cart while you retrieve your car and make sure the alley is clear for you to park there to pick up your groceries. And if you're attending After Hours for the fun and the music, please, please, please consider parking in the lot in front of Fitch, or the large lot on Roberson and leave the parking in the front lot for people who want to shop. Thank you! |
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| Find out about all of the Weaver Street Market Events here. | ||
| Jazz & More! Brunch Band Schedule, 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!May 22 - Chris Reynolds Swing 'n Jazz, just like the name sounds. May 29 - Cuttin' Up Gumby. This duet swings from cabaret to jug band, old time to new time. |
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| Find out about all of the Weaver Street Market Events here. | ||
| Animal Awareness and Adoption Event - Sunday, May 22 | ||
Animal Awareness and Adoption Day, Sunday May 22 from 2-4 pm on the Carrboro lawn. Weaver Street Market will host three Animal Awareness and Adoption Days this summer: May 22, June 19, and September 18 in an effort to help place our area's many, many homeless dogs and cats. At each event, you'll be able to visit with dogs and cats looking for their forever homes, get information on low-cost Spay and Neuter programs, find out what local rescue groups are doing for the animals in our area, and sample all-natural pet treats. It's kitty season and there'll be lots of sweet kitties to choose from!
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| Find out about all of the Weaver Street Market Events here. | ||
| Free Tai Chi | ||
Tai Chi Chuan or Grand Ultimate Fist is an age-old form of exercise from China. This beautiful and slow moving form is practiced by millions of people world wide as a way to increase energy, flexibility, strength, balance, agility, and an overall feeling of well-being. The goal of this introductory course of tai chi chuan is to give beginning and intermediate students a taste of what tai chi can do for the body, mind, and spirit. Students can expect to learn basic Chi Kung exercises and a short Yang style form. This series of classes will continue through June. Drop-ins welcome and encouraged. Attire is loose and comfortable and shoes are not mandatory but also not condemned. Alternate location in case of rain is the Carrboro Farmers' Market. Sifu Chris Heintzman has studied martial and healing arts for a quarter of a century. He currently holds numerous titles in the competitive world, traveling as far as China and Brazil to train and compete. He was the 2003 gold medalist in open tai chi trials in Qing Dao China and is the trainer of many champions. |
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| Read more about the instructor. | ||
| Two Dollar Pistols at Southern Village | ||
Enjoy music on the green at Southern Village every Sunday from 5-7:30 pm. This Sunday, May 22, the Two Dollar Pistols will be performing ($5 admission). Be sure to stop by Weaver Street Market for all your picnic needs.
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| View the summer schedule. | ||
| 1st Annual Truckload Sale! June 2-6 | ||
Featuring a selection of your favorite top selling natural food products at discounts up to 50% off regular price. This is a great opportunity to fill your pantry with summertime staples...lots of beverages, snacks, on-the-go food, and, of course, great deals on select wines perfect for picnics. Watch our website and look for flyers in the stores for specific products. Both Weaver Street Market locations. Prices apply to case purchases only. |
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| View other specials. | ||
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| Share the Road Film |
Local documentarian, Brian Burnham, and Townsend Bertram & Company, have teamed up to present the film, "Share the Road: Tales from a Band of Gypsy Bikers." The film will be shown on the Weaver Street Market lawn in Carrboro on Friday May 27 along with music by Big Pretty and the Red Rockets. Music starts at 6pm and the film will air at 7pm.Read more about the film. |
| WCOM Live at After Hours! |
On May 19th WCOM will be our first charitable group to cook at After Hours. WCOM is a community radio station with a studio in downtown Carrboro and an antenna at Scroggs Elementary School in Southern Village. WCOM is the first low-power FM community radio station in the area to be set up under a program established by the Federal Communications Commission in 2000. Low-power FM is grassroots radio—an effort to counterbalance the increasing concentration of radio ownership by a few large corporations. They will be grilling fresh picnic food as a fundraiser for the radio station from 6-8 pm on Thursday, May 19 at After Hours as well as broadcasting live from the lawn. Come out and support this great local organization.Find out about all of the Weaver Street Market Events here. Read more about WCOM. |
| WCHA Open House |
 WCHA will host their annual meeting on Monday, May 23 from 5 - 6 p.m. at the Bolin Creek Cooperative followed by community tours and a benefit open house from 6 - 8 p.m. Bolin Creek Cooperative is located at 100 and 102 Crest Street in Carrboro."We're trying to make a clear statement that simply because people may be from lower wealth, or lower income communities, it doesn't mean they should have less control over their living spaces," said Karen Archia, WCHA Executive Director. "In fact, what the non-profit is doing now, is offering more training and education opportunities for residents to empower them to self-govern in a cooperative model." "If you haven't seen it yet, I encourage everyone to come out and see what the organization and a few committed people have already done to make their living spaces beautiful and functional," Archia said. Four more 2-bedroom units are expected to be ready for new occupants by June 1st. If you're interested, come by the open house, or call Karen Archia at (919) 969-7410. |
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| Southern Italian Wine Dinner - Monday, June 13 from 7pm until 9pm |
As little as 20 years ago southern Italian wines received little recognition in the international market. The reds were often clumsy, over ripe and in the case of Campanian reds, far too acidic for most peoples tastes. The whites on the other hand were very often oxidized and stinky. The majority of whites were used for making vermouth, Marsala, or drunk by the locals who would go down to the local Cantina Sociale (growers coop) and fill a demijohn of 20 or 30 liters, top it off with olive oil to seal it from oxygen (the oil floats to the top) and keep it below the house for however long it might take to finish off. The reds were mostly used as "vini da taglio" or cutting wines. These wines, usually Primitivo and Negroamaro from Puglia, were shipped in tanker trucks to wineries in the north, usually to Tuscany, Piemonte, and France, where they were added to lighter wines, such as Sangiovese from Tuscany and Emilia-Romagna, Barbera in Piemonte, and to some of the lighter French reds. They added color and ripe fruit that were sometimes lacking back in the days before vineyard science became what it is today. The bulk wines were often offloaded at night and paid in cash. This still occasionally occurs today, though stricter control over DOC production makes it far rarer. Flip ahead to the 1990's and you will see a renaissance of southern Italian viticulture. With investment in cold fermentation tanks for the whites and, more attention to the raw materials in the vineyard, a few visionary winemakers who believed in the regions potential, and some political allies in high places, Southern Italian wines have taken their place on the world table. Aglianico, from Campania and Basilicata, is now spoken of in the same terms as Barolo or Brunello. Puglian reds from Negroamaro and Primitivo are enjoyed throughout Europe and America as wonderful accompaniments to Italian cuisine, and the whites from both regions might best be described as bottled sunshine: floral bouquets followed by clean citrus and tropical flavors. They go wonderfully with seafood, which makes up a large part of the southern Italian diet. Tickets are $35 per person and are available at the Service Desk in Carrboro and at Panzanella. |
| Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). |