Mr. & Mrs. Potatohead By Cat Moleski, Features Editor Mike Perry and Cathy Jones of Perry-winkle Farm are affectionately known as Mr. & Mrs. Potatohead, a name given to them because they spearheaded the specialty potato movement locally. You might think this was a shrewd move on their part especially as when they started, potato prices had stagnated at about 50¢ a pound and family farmers couldn't compete with large producers. But really it was because Mike loved potatoes and was determined to grow them. Luckily, a local extension agent who wanted to test market unusual potato varieties gifted them with a whole bunch of specialty potatoes to grow their first year. So when they came to market, they had potatoes like no one else and were able to command a much better price. This made growing potatoes much more profitable and the boom was on. More...

After Hours this Thursday! Jazz & More! Brunch Music at Southern Village July Fourth Costume Contest

Ownership Update Friday Night Wine Tastings New Chapter

Oregon Wine Dinner Feature Farm Dinner:Eco Farm

Weekly Produce Specials Recipe: Parsley Potatoes

Quickes Traditional Cheddar

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Mr. & Mrs. Potatohead (continued)

Over the years, Mike and Cathy have refined their potato selection to varieties that are fun and grow well in our climate. They grow Yukon Golds, Rose Golds (which taste just like Yukons but have red skins), Carolas (Cathy thinks they taste better than Yukons), Red Cloud, Reddale, Cranberry Red (also known as All Red because they're pink inside), Russian Banana Fingerlings (a rare heirloom) and Cathy's favorite, the Caribé. The Caribé is lilac on the outside and creamy white on the inside and makes an amazing mashed potato according to Cathy. Mike and Cathy have developed a close relationship with their potato seed supplier, Wood Prairie Farm. They have also joined with other local farmers to buy potato 'seeds' in bulk to get a better price. Potatoes are not really grown from seeds, but rather from the potato itself that is planted back into the ground. New plants sprout from the eyes of the potato. Recently, potatoes have gotten a bad rap from low-carb dieters, but usually it's the stuff we put on potatoes, or the manner in which they are prepared that sends your scale into orbit, not the potatoes themselves. Potatoes are complex carbohydrates, low in fat, high in vitamin C and potassium, and are a great source of Vitamin B6 and dietary fiber. Now is certainly the time to try all these specialty potatoes as Mike and Cathy are currently harvesting a phenomenal crop of Carolas and Caribés, and soon behind will be the Russian Fingerlings, Yukon Golds and Reds. You can visit Mike and Cathy at the Carrboro Farmers' Market on Saturdays and Wednesdays and at the Southern Village Farmers' Market on Thursdays. Learn more about Wood Prairie Farm here.

Weekly Produce Specials Descriptions by Dave Jernigan, Southern Village Produce Manager
	Organic Red Plums	$1.99 per pound
	This is the time of the year that I start dreaming about in January. I envision all of the old yellow ware mixing bowls in my little kitchen, and how in just a few months I can fill them with my favorites — peaches, apricots, cherries and of course, plums and nectarines. Just the supple garnet colored skin of a red plum makes my heart beat a little faster. It's a decadent color, like an Italian leather handbag. Inside is something akin to ambrosia; sweetness abounds down to the stony heart of the plum. A whisper of tartness only deepens the pleasure of eating the dense, succulent flesh. If eaten correctly, plums are very messy! There are numerous varieties of plums grown all over the world, but the most sought after originated in Japan and China. Once established in the New World, growers like Luther Burbank pioneered new breeds, such as Santa Rosa and Red Beauty. These new breeds account for at least one third of the US plum crop.
	Organic Nectarines	$2.99 per pound
	A second cousin of the plum and a subspecies of the peach, the regal nectarine stands out, a queen amongst its scrumptious relatives. It is surely the sweetest and most beautiful of the family. Its striking color is more akin to a flaming, fall skyline than to a summer stone fruit. A fantastic golden sphere, radiant, glowing with hues of saffron and crimson. Inside, a field of bright honeysuckle yellow and creamy peach contains a cascade of sweet nectar, thus the name nectarine. Thought to have originated along the Euphrates, the nectarine was cultivated in the royal orchards of ancient Babylon. It was known as 'the nut of Persia' for centuries. Like many of my favorite edible luxuries, the nectarine and its royal cousins found their way to us via the fabled spice routes of the Far East.
	Organic Flame Seedless Grapes	$2.99 per pound
	The grape is truly one of the most essential fruits to our human history. It is one of the most revered as well. It appears in tomb paintings in Egypt's famed Valley of the Kings, hanging in tight clusters from the vineyards in Pharaoh's afterworld paradise. It was considered holy to any number of cultures and in many kingdoms of the ancient world, to trespass against the grape was a crime of against the gods and a crime of grim consequences. It is inseparable from our very existence as humans. Each variety of grape posses its own virtues, some better suited for wine production, some for eating and a few for both. Flame seedless grapes are definitely made for your table; sweet, amethyst orbs, just the right size for popping into your mouth. You will delight at the simple, yet perfect balance between the grape's natural sugars and tannins. Our grapes are organic, so you will taste only the wholesomeness of the fruit, not the bitter residue from dreadful chemicals.
Read more about other Weaver Street Market Specials.

Caroleena's Tuscan Kitchen Recipe: Parsley Potatoes (Patate al prezzemolo)

Local chef and cooking instructor, Carol Barrow, resided in the center of Florence and in the province of Tuscany for ten years where she learned regional cooking from the masters: restaurant owners, farmers, family and friends. She owned Ristorante Vien under the Volta dei Peruzzi in Florence for four years. Caroleena cracks the mysterious code of Tuscan cooking and translates her very special language into easy, delicious and healthy recipes. She will be sharing recipes and tips with us from time to time. Caroleena is available to cook for you in your home. Call her at 960-8875. Parsley Potatoes (Patate al prezzemolo)

Everyone likes this recipe; it is simple and delicious AND it can be eaten hot or cold during any season of the year! Ingredients: White potatoes (as much as you think you will need) Fresh Italian (flat) parsley - chopped finely by hand or machine Extra virgin olive oil Salt & pepper Peel the potatoes. I use white potatoes because they aren't too dry (like russets) or too wet (like red potatoes) and cut them into somewhere around 2 inch chunks. Cook them in whatever pot you want, just as long as you can cover them with water. Add some salt to the water (I use a palmful for 5lbs of potatoes) and bring everything to a boil. After about 15 minutes, check to see if the potatoes are cooked through and taste one to see if it is salty enough. Drain them when they are cooked. You can add the extra virgin olive oil, salt (if you still need any), pepper and chopped parsley wherever you want (either back in the pot or in a separate bowl). There are no measurements for these ingredients. If you like salt, add enough of that; if you like pepper, grind a lot. Use as much parsley as you like - 1/2 a bunch for about five pounds of potatoes is neither too much nor too little. The only rule here is that you use enough extra virgin olive oil. You don't want the potatoes to be too dry when you toss them with the salt, pepper, and parsley. Use enough to coat the bottom of the bowl after you hve tossed everything. Don't be surprised if you have used 2/3 of a cup. It is part of my "Don't be cheap" philosophy. Enjoy these potatoes with holiday roasts or summertime picnics; everybody loves them! Buon Appetito! Don't forget - always cook with love and don't be cheap!

Quickes Traditional Cheddar

Weaver Street Market's Cheese Buyer, Mary Turner, has sourced another great English Farmhouse Cheddar for all of us cheddar lovers. English Farmhouse cheddar has a full round flavor that's great on crackers, over salad, or grated into scrambled eggs. It's not always available, so stock up now and treat yourself to an amazing cheese snack! The Quicke (pronounced quik-ee) family has been farming the Devon countryside for over 400 years. They make their award winning cheeses from their own dairy cows. Quickes Traditional Cheddar - $6.99/lb.

Read about the farm, the family, and the cheese.

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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. June 30 - Equinox - Jazz and pop standards July 7 - Armand & Bluesology - house rockin' music 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. The 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 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! July 3 - The Tim Smith Band - original Jamaican style Ska & Reggae July 10 - Bluesville - soulful, energetic, rockin' blues

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

Southern Village Music Series

Enjoy music on the green at Southern Village every Sunday evening from 5-7:30 pm. Make it festive with picnic snacks from Weaver Street Market. On Sunday, July 3 enjoy World Music with Alex Weiss and ...Different Drum and singer/songwriter Django Haskins. On July 10, Southern Village hosts its first Music Festival with music from 2:30 - 8 pm.

View the summer schedule.

July Fourth Celebration

9:30 am - 11:00 am, music by JAAFAR. Pull out your reds, whites, and blues and come to the Annual Carrboro Family Fourth of July Celebration at Weaver Street Market in costume! Register between 10:00 and 10:30am in the following categories: 1-5 years old, 6-10 years old, 11-15 years old, 16 years & up, Family/Group, Bike, Trike/Wagon, or Scooter/Other. Have fun making a Community Banner, Celebrational Hat and Bike and Wagon Decorating. At 11:00 am, show off your Patriotic Finery in the Peoples' Parade March down Weaver Street to the Carrboro Town Hall Grounds for more afternoon fun!

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Ownership Changes

Back to the Table After two successful Owners' Forums and some outstanding input via email and voicemail, the Weaver Street Board of Directors is headed back to the table to review the proposed changes to the Ownership System. The current timeline has the Board mailing out another update toward the end of July for further review by the owners. If the proposed changes are generally agreeable, owners will vote on By-law changes in October that will allow the co-op to switch to a new system on January 1, 2006. Weaver Street Market is a fabulous place. Because of our owners and customers, we have accomplished so much so far, and we are committed to building a stronger, sustainable community together. We must work to find a system that satisfies our values, balancing the co-op's needs for increased owner equity in a system that allows anyone in the community to join the co-op. The Board is continually interested in your thoughts about the proposal. Please write them at board@weaverstreetmarket.coop or call the Owners' Hotline at 913-1642. And, watch this space for the latest updates!

Click here for the current proposal from the board.

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. Join us from 4:30-6:30 in the Carrboro store and from 5:00-7:00 at our Southern Village store.

New Chapter Vitamins

New Chapter has announced 2005 as The Year of Organic Fulfillment! New Chapter introduces the first and only certified organic cultured food vitamin and mineral line: "We at New Chapter are convinced that organic whole-food supplementation is better and safer for us, our families, our communities, and our world. Over 85,000 synthetic chemicals are used in commercial food processing. Many are known to cause cancer, damage the brain, nervous system and reproductive systems. The world is awash in chemicals and, those contaminating culprits sneak into our bodies and wreak havoc. It's time to use certified organic, whole-food supplements, grown without genetic engineering, synthetic fertilizers, and pesticides, fungicides, and herbicides. All nutritionists now agree that organic foods are more nutritious. Organic crops contain significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates than than conventional crops. New Chapter Probiotic Nutrients are food! For over 20 years New Chapter has been committed to the organic movement and the wisdom of Nature. New Chapter has now been recognized as the only certified organic supplement company by one the world's leading independent certifying bodies. Every ingredient and each process it undergoes must be certified as organic, tracing back every stage in the ingredients life all the way back to the certified ground it was grown in! Join with New Chapter in creating the new paradigm of organic whole-food supplementation!" Read more about New Chapter here.

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Oregon Wine Dinner - Monday, July 18 from 7pm until 9pm

Join us on a tasting tour of Oregon's wine growing regions where rebellion, innovation, cooperation and a pioneering spirit are the terms that best distinguish this wine industry. Grape growing and wine production date back as far as the early settlement of the state in the 1840's. In 1919, prohibition severely crippled the industry until the 1960's when a few transplanted Californians ignored the nay-sayers (you can't ripen grapes up there/you'll be knee-deep in mud most of the year) and began planting grapes appropriate for the growing conditions: "cool-climate" varietals like Pinot Noir, Chardonnay, Pinot Gris, Pinot Blanc and Riesling that thrive in the great French wine regions of Burgundy and Alsace. Many believe Oregon wine was first "put on the map" in 1979 by David Lett of Eyrie Vineyards when his 1975 Southern Block Reserve Pinot Noir raised eyebrows in Paris by placing in the top-ten at an international wine-tasting event. It didn't take long for the Drouhin family to officially endorse Oregon wine by purchasing land in the Dundee Hills and starting their own operation in the Willamette Valley. Oregon is now considered one of the great wine regions of the world. First and foremost, the state is known for its great Pinot Noir — silky in texture with layers of fruit, and with more Burgundian nuances of earth, truffle, barnyard, and toast than its more southern neighbor. As for white wine, the Alsatian varietals reign supreme in Oregon. Pinot Gris, Riesling, Gewurztraminer and Pinot Blanc all can offer rich, opulent flavors with good acid structure and crispness. Despite the increasing recognition, the growers and winemakers in Oregon maintain a degree of humility and modesty — there are no superstars and most in the business still consider themselves farmers. There is also an incredible cooperative spirit in Oregon allowing ideas to be readily shared between wineries and helping increase the general quality of the wines. Sustainable agriculture has also been of great interest in this environmentally-aware state. Join us on July 18, and taste what this magnificent state has to offer. Plenty of wonderful food will be served from Panzanella's kitchen. Tickets are $35/person. Please pay in advance 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).

Feature Farm Dinner: Eco Farm

Nestled back in the trees of Orange County, Cindy and John Soehner are working hard to create a farm out of a tangle of North Carolina woods. Eco Farm consists of twenty-three acres set in a lush pocket where the weeds grow as vigorously as the flowers and the vegetables. Like many of our small local farmers growing the organic way, they do most of the work by hand without tractors, spreaders and other large equipment. Both John and Cindy agree that it takes a lot of hard work to grow without the use of pesticides and other chemicals, but they freely acknowledge that they've gotten a lot of help from the farmers in this area. One such farmer gave them a flock of chickens that now provides eggs for them to sell. Cindy and John will grow anything that people want to buy, and they have become known for their arugula at the Farmers' Market. Finding fresh goodies from Eco Farm is easy. They sell at all the local markets, Carrboro on Wednesday and Saturday, Fearrington on Tuesday and Southern Village on Thursday. Panzanella will be featuring a menu designed around the bounty from Eco Farm on Wednesday, July 6.