It’s time to think about starting pepper seeds indoors! Start peppers indoors 8 to 10 weeks before average last spring frost (which is April 15).
Continue ReadingArchives for January 2017
Eric Makes Peanut Butter Cups (Video)
Healthy Salads and Wraps
Special Delivery: Nicasio Valley Tomino
This week’s Special Delivery cheese is Nicasio Tomino from Nicasio Valley Cheese Company in Marin County, California. Tomino is a washed-rind cheese that is then aged to soft-ripened for at least five weeks. It is delicate with subtle brothy and mushroomy flavors, with a delicious and sweet, creamy finish.
Continue ReadingIt’s Pie Day II!
Pie Day is next Monday, January 23, and all six-inch pies will be $1 off in honor of it. Check out the gallery of our pastry bakers making pies, below.
Continue ReadingIt’s Pie Day!
Pie Day is next Monday, January 23, and all six-inch pies will be $1 off this weekend. Watch behind-the-scenes as we make mushroom pot pies in our Food House kitchen.
Continue ReadingNow Showing in Our Carrboro Cafe
This month’s exhibit features paintings from Jessica Greene’s fourth and fifth graders at FPG Bilingüe.
Continue ReadingFresh Turmeric Is Here
Turmeric root, a relative of ginger root but with warmer, more peppery qualities, has powerful anti-inflammatory and anti-oxidant properties. We have it fresh.
Continue ReadingCoconut Lime Shrimp with Yogurt Dipping Sauce
Local shrimp and local yogurt make for a terrific quick and delicious meal! Whip up this super fast marinade and sauce and let it rest in the fridge until dinnertime. When you are ready, quickly sauté the shrimp and serve with the tangy, sweet sauce. Add a green salad and crusty bread. Dinner is on the table!
Continue ReadingPanzanella’s Torte de Spuma
Emily in our Marketing Department shares this recipe. She got it in 2003 from Peter McClosky, the chef at Panzanella Restaurant in Carrboro. This flourless chocolate torte is rich and moist and also happens to be gluten free.
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