First Class — High School Graduation
County votes to consider Millhouse site
Slade to run for alderman; Czajkowski, Cho sign on to Chapel Hill mayor’s race
Board holds farm talk
Recently, Chill is in the air
Opinion
Lessons unlearned
Battle for clean elections
Paper should report the facts
Two New Ways to Beat the Heat
A new gelato bar at Whole Foods, Chapel Hill. Today’s top seller was blackberry sage.

Ice Ice Baby located at Calvander Corner Auto Shop. Monday-Friday: Around 12:30-5pm.

Owner, Ben Bohler serves 57 flavors of hawaiian shaved ice, and he’s not afraid to mix flavors.

The End of Slavery in Orange County
The Preservation Society of Chapel Hill will commemorate Juneteenth, the oldest nationally celebrated recognition of the ending of slavery in the United States. On June 17, PSCH director Ernest Dollar will discuss the end of slavery in Orange County and profile slaves who became free that day in 1865. Dollar’s inspiration on this topic stems partially from recent historical projects in the historically African American neighborhoods of Northside and Rogers Road in Chapel Hill. The lecture will include a showing of a 1939 H. Lee Waters film shot in Chapel Hill’s African American communities. In Dollar’s words: “With so much great historical and interpretive work currently being done around these neighborhoods it is important to look at their origins to understand how special they are.”
June 17 in the historic Horace Williams House located at 610 E. Franklin Street in Chapel Hill. The lecture starts at noon and a $5 donation is suggested. For more information contact the Preservation Society at (919) 942-7818 or email chpreservation@mindspring.com.
Carrboro Raw Opening Soon
After the last bus drove away, the teachers danced the Cupid Shuffle.

Jon Wilner, executive director of The ArtsCenter, will announce his retirement today.
Wilner plans to stay on through September to help with a transition once a new director is selected.
After that, he plans to work with the center as a community representative for $1 per year. A formal announcement is expected sometime later today.
Updates to follow.
A Great Use for a Cut Down Tree

The world-famous Russian ballet company will perform at Memorial Hall on June 10th and 11th. Chapel Hill confectioner Sugarland is welcoming them by selling ballerina cupcakes. Next door, Toots and Magoo, a paper and specialty gift shop, has a beautiful window display of tutus made from paper.







What’s at the Carrboro Farmers’ Market
PEACHES, blueberries, strawberries, celery, fava beans, sugar snaps, zucchini, cucumbers, summer squash, new potatoes, greenhouse tomatoes, leeks, cauliflower, lettuce, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, watercrest, cabbage, radishes, winter squashes, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, flowers such as anemones, sweet Williams, ranunculus, tulips, poppies, bachelor buttons, snap dragons, agrostema, freesia, pussy willows, ranunculus chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes
Pasta with Peas, Parmesan, and Bacon
Visit the Carrboro Farmers’ Market to find the freshest all local produce.
Saturdays 7am – Noon
Wednesdays 3:30 – 6:30pm
Thursdays at Southern Village 3:30 – 6:30pm
From Sheri Castle of Creative Cooking with Sheri Castle
There are peas a plenty in the Market right now. Although it’s hard to resist simply eating them raw to savor their crunchy sweetness, it’s good to cook a few also. This dish (inspired by a photograph in a recent foodie magazine) combines up to three types of peas: sugar snaps, garden peas and pea tendrils. The tendrils of a pea plant taste like a cross between peas and spinach. If you can’t find any, substitute another leafy green, such as spinach, arugula, watercress or Romaine (yes, lettuce—Europeans cook lettuce and peas together all the time).
1 (16 ounce) box short pasta, such as Orecchiette or Bowties
12 slices bacon, chopped
8 shallots, halved and sliced
2 1/2 cups (about 10 ounces) sugar snap peas (about 10 ounces)
6 cups (about 6 ounces) pea tendrils or other spring green
1 1/2 cups (about 8 ounces) shelled petite peas
1/2 cup thinly sliced fresh mint
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups shaved Parmesan cheese, plus more for passing
1. Cook the pasta in a large pot of boiling salted water according to package directions. Drain, but reserve 1 cup of the cooking liquid. Transfer the pasta to a large bowl. While the pasta cooks, cook the bacon in a large, heavy large skillet over high heat until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.
2. Add the shallots to the skillet. Reduce the heat to medium and cook until they are golden brown, about 5 minutes.
3. Add the snap peas and cook, stirring constantly, until the pods are bright green and crisp-tender, about 1 minute.
4. Add the pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. (By now the pasta should be done.)
5. Add the pea mixture, bacon and mint to the pasta. Drizzle in just enough cooking liquid to moisten pasta, if needed. Stir in the Parmesan.
6. Season to taste with salt and pepper
Serve at once, passing additional cheese alongside.
Makes 4 to 6 servings
