Categories
Community

What’s at Market

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Saturdays: 7am-Noon
Wednesdays: 3:30-6:30pm
Thursdays at Southern Village: 3:30-6:30pm

Sugar snaps, strawberries, asparagus, summer squash, new potatoes, greenhouse tomatoes, greenhouse cucumbers, leeks, cauliflower, lettuce, hydroponic basil, 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

Categories
Arts & Music

Pittsboro’s First Sunday

First Sunday offers a wander through the shops and galleries of Pittsboro. Check out dining at local eateries and the offerings of local artists and craftsfolk. This month’s music provided by Southland, a mix of blues, country and gospel.

For more information, visit www.pittsboroshops.com or call 919-960-5892.
June 7th, 12pm-4pm

Categories
Miscellany

Tour of New Botanical Gardens Center

Join N.C. Botanical Garden director Dr. Peter White for a tour of the Education Center under construction at the Garden. The 1-hour tour  introduces environmental systems like the geothermal heat wells, photovoltaic panels, rainwater collection systems, and more.

This building has been designed to achieve a Platinum LEED certification, the highest available rating under that system. Free, but call to reserve a place: 962-0522 (www.ncbg.unc.edu)

Saturday, May 30, 2 p.m.

Categories
Sports

Swim for Smiles Youth Triathalon

The Swim for Smiles Foundation is holding its 3rd Annual Youth Triathlon on May 31st. The triathlon includes 2 courses to accommodate ALL levels and is open to kids age 6-18. All proceeds will benefit the N.C. Children’s Hospital. Come swim, bike, run, volunteer, or watch! For more info, see www.swimforsmiles.org.

Categories
Miscellany

Local 506 updated sked

Here’s the updated schedule for Local 506:

5/14 Thu THE THERMALS / THE SHAKY HANDS / POINT JUNCTURE, WA
5/15 Fri HORSE FEATHERS / JOE PUG
5/16 Sat HERE ARE THE YOUNG MEN (Joy Division cover band) / MR. SUIT
(Wire Cover Band) – Plus Post-Punk/New Wave with DJ Canon of Modern
Life
5/17 Sun 506 Music Trivia Night
5/18 Mon HER SPACE HOLIDAY / CITY LIGHT
5/19 Tue THE BURNING HOTELS / TEH VODAK
5/20 Wed IT’S JUST VANITY
5/21 Thu MR. LIF (featuring Metro from SA Smash) / GRIEVES / WILLIE
EVANS, JR. / SOCIAL MEMORY COMPLEX
5/22 Fri LEMMING MALLOY / I WAS TOTALLY DESTROYING IT / GRAY YOUNG

Categories
Miscellany

Going to Carolina in my mind

Sweet.

Categories
Miscellany

McRamp

No, the front of the newly re-opened McDonald’s was not designed by Tony Hawk. But man . . .

macs0509

Categories
Miscellany

Signage Part 1

This week in front of Chapel Hill Comics.

comicb0509

comic0509

Categories
Weather

Seven Day Forecast

Damp week ahead.
Via the NWS:

Today: Periods of rain. High near 59. North wind between 7 and 10 mph. Chance of precipitation is 80%. New rainfall amounts between a tenth and quarter of an inch possible.

Tonight: A slight chance of rain before 9pm. Partly cloudy, with a low around 46. Calm wind. Chance of precipitation is 20%.

Tuesday: Sunny, with a high near 75. North wind between 3 and 6 mph.

Categories
Miscellany

Anoop day

Anoop Day in Chapel Hill

anoop2
Anoop Desai signs a poster for Chapel Hill Town Council members Laura Easthom and Jim Ward at the Anoop Day ceremony Monday at Town Hall. Photo courtesy of the Town of Chapel Hill.

Categories
Miscellany

Peas & Shoots & Shrimp

Recipe Provided by: Kelly Clark, Market Staff
This is easy – especially if you treat the shrimp as peel and eat! By the time you cook the rice the water is nicely flavored with mint and shrimp. During dinner, keep a bowl of lemon water close by to help keep your fingers clean. Be sure to use your peas as soon as you can after purchase. They will be sweeter if you do.

Ingredients:
8 cups water
5 sprigs mint (I prefer peppermint)
1 tsp salt
1 lb fresh shrimp, in the shell
2 lbs English pea pods, shelled, or 1 pt shelled English peas
8 oz. pea shoots, rough chopped
1-2 Tbls butter
2 Tbls chopped mint
4 Tbls chopped chives

Procedure:
In a medium-sized pot add 5 sprigs of mint to 8 cups of water and bring to a boil. Add 1 tsp salt.

Blanch the shelled peas in the boiling water for 3 minutes, then remove the peas reserving the water and the mint sprigs. Shock the peas in cool water to stop the cooking, drain and set aside.

Bring the water back to a boil and add the shrimp – in the shell – to the water and cook for 3 minutes or until the shrimp is just done. Remove the shrimp – reserving the water. Set shrimp aside. Remove the mint sprigs from the water, and return the water to a boil.

Add 1 cup of rice to the boiling water, reduce to a sturdy simmer, and cook the rice for 15 minutes, or until the rice is done.

About 5 minutes before the rice is finished, melt the butter in a medium pan, add the peas and sauté until the peas are warmed. When the rice is done, drain it well and add the rice to the peas along with the pea shoots. Toss lightly, then add the chopped mint and chives and toss again.

Serve the rice along-side the peel and eat shrimp.

Serves 4