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The Eater 11/20/08

Posted on November 19, 2008 by Staff

Making something for Thanksgiving?

The holiday markets are gearing up to help put local produce, meats and treats on your holiday table.

The Carrboro Farmers’ Market and South Estes Farmers’ Market are holding special holiday sessions.

In Carrboro, the annual Pre-Thanksgiving Market is on Tuesday, Nov. 25 from 3 to 6 p.m. More than 23 vendors have signed up offering everything from Brussels sprouts to liverwurst. Special items include smoked ham hocks, winter squashes and greens. That said, it should be noted that desserts, including what is arguably the largest annual assortment of pies in Orange County, have become the star attraction of the holiday market. Demand is brisk, so you may want to stop by the market on Saturday and order your pie ahead of time.

Don’t forget: market hours are now 9 a.m. to noon. Visit carrborofarmersmarket.com for more details.

At South Estes, the special pre-Thanksgiving market will feature fresh meats and eggs, breads, winter squash, rendered lard, sweet potatoes, fall flowers, table center pieces and pottery serving pieces.

The holiday market kicks off the South Estes Farmers’ Market’s move inside. The market will be located right outside the mall entrance to A Southern Season from 9 a.m.–noon the first three Saturdays in December and the first and third Saturdays from Jan. 3 through March 21. The market moves back outside April 4. Visit southestesfarmersmarket.com for details.

Pass the cranberries, chief

There’s some debate about whether turkey was actually served at the first Thanksgiving, with one of the only accounts noting that four Pilgrim gents went out “fowling” for the feast. Some people say that means the birds were more likely geese, ducks and swans. Others, perhaps those with some knowledge of trying to down a duck with a musket, insist there were turkeys on the table.

Either way, there was very likely some variation of cranberry sauce around — probably as a dipping sauce for meat. The sauce — sugar, water, cranberries and whatever spices suit your fancy — is about the easiest part of the holiday meal to make from scratch and – what with the popping berries and all — probably the most fun.

T-day prep

The folks up at the university’s eating disorders program got in the Thanksgiving spirit lately by sending out tips on how to manage the annual feast. They note that a typical American gains about a pound during the winter holidays. One thing they’re emphasizing is not to try to go on a crash diet ahead of the feast. Weight maintenance rather than crash dieting or skipping lunch so you can gorge yourself later is the better approach. Other tips include:
• Go on a plateless recon surveillance of the spread first;
• Eat mindfully (as in slowly and without a lot of distractions);
• Eat for pleasure, not to prove something;
• Practice saying “No, thank you” in a polite yet assertive way;
• Get out and walk
(Not only does that last one get you away from food, it puts distance between you and any annoying relatives as well.)

And another one

With the economy the way it is, many places are cutting shifts, staff and reducing hours. That may help some places survive this down cycle, but for others it may be too little too late.

The Eater regrets to inform you that Citrus in Southern Village has closed. That’s the third (but who’s counting) time a restaurant has had a hard time making it in the spot on Westgreen Drive, which is slightly off the beaten path from the SoVille main square. Despite being a little out of the way, it seems like the place could become a great neighborhood something. Here’s hoping the next tenant figures out what that is.

Seal of Approval

Not sure if Timberwood Organics won the actual seal, but they were recommended in Good Housekeeping magazine. In an article on tips for shoestring budgets in the November issue, Chapel Hill resident and busy “professional speaker executive coach” Susanne Gaddis suggested people try to buy a share in a CSA (Community Supported Agriculture). She said having food delivered directly from the farmer saves her time and money. Timberwood’s site is timberwoodorganics.org

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