Categories
The Eater

Happy Birthday, Neal’s Deli!

On Saturday, April 11, Neal’s Deli celebrates its 1-year anniversary featuring the unveiling of new Neal’s Deli t-shirts designed by Phil Blank and printed by the Merch. There will be balloons for the younguns and drawings for free sandwiches and t-shirts all day. And DJ Fifi Hi-Fi will spin tunes from 12-2pm.

In other news, the deli will be closed Easter Monday, April 13, reopening Tuesday, April 14, at 7:30am.

Categories
The Eater

Burgess Cellars pours it on at Acme

Acme will host a wine dinner with Burgess Cellars, one of Napa Valley’s family-owned estates, on Sunday, April 26. The centerpiece will be four older vintage Cabernet Sauvignons. Also being poured: Burgess’ current release Cabernet, Merlot, Syrah and a meritage (Enveiere). $65 per person, reservations required. Space is very limited. Call 929-2263 to reserve.

Categories
Community

What’s at Market?

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Greenhouse tomatoes, tulips, daffodils, irises, 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, NEW 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
Food

Spring Onion, Bacon & Herb Bread Pudding

Recipe Provided by Market Producer: April McGregor, owner of Farmers’ Daughter Brand Products
View more recipes from April at http://www.grist.org/

Ingredients:
1 loaf of day old country or sourdough bread or 5 cups 1 ½” bread chunks
Filling
5 slices bacon, chopped OR 3 Tbsp olive oil
6 young spring onions, scallions, or small leeks, coarsely chopped
1 clove garlic, chopped
1/2 cup flat-leaf parsley, chopped
1 tbsp fresh thyme, chopped
1 1/2 cups milk
1 1/2 cups heavy cream
5 fresh eggs from pastured hens
3/4 tsp salt
1/2 tsp black pepper
A few gratings of fresh nutmeg
1/2 cup Gruyere, Fontina, or other melting cheese, grated
2 Tbsp Pecorino Romano or Parmigiano-Reggiano, grated

Topping
1/4 cup grated Gruyere or other melting cheese

Procedure:

Preheat oven to 375 degrees F.

Cut a circle out of the top a round loaf of sourdough or country bread. With your hands, hollow out the bread, leaving the sides and bottom of the crust intact. Cut or tear the bread into 1 ½-inch pieces. Measure 5 cups of the bread chunks and set aside. Reserve the leftovers for another purpose. If your bread is fresh, toast it in the oven for a few minutes to dry it out.

Butter the inside of the hollowed out bread bowl or a 2 1/2 quart baking dish.

If using the bacon, sauté it in a large skillet over medium heat until crisp. Remove bacon from skillet with a slotted spoon and place on a paper towel to drain. Saute’ the spring onions in the bacon drippings (or olive oil) for 3-5 minutes, until soft. Add the garlic, parsley, and thyme and cook for 2 minutes more. Remove from heat and set aside.

To make the custard, in a mixing bowl whisk together the eggs, milk, cream, salt, pepper, nutmeg, and cheese. Toss the bread with the custard. Then stir in the spring onion mixture and the reserved bacon. Fill the buttered bread mold with the bread custard filling. Top with the remaining 1/4 cup cheese and place on a baking sheet to catch any overflows. If you have any leftover filling, you can butter a small ramekin and bake it separately.

Bake until the custard is no longer runny, about 45 minutes. If the top starts to get too dark before the custard is fully baked, cover with aluminum foil.

Categories
Farms

April 25th: Carrboro Farmers’ Market Fourth Annual Kid’s Seedling Event!!

Saturdays: 7am-Noon
Wednesdays: Now open 3:30-6:30pm
Thursdays at Southern Village: May 7th 3:30-6:30pm

April 25th: Carrboro Farmers’ Market Fourth Annual Kid’s Seedling Event!!

On Saturday, April 25, 2009 beginning at 8:30 AM, the Carrboro Farmers’ Market will give away Cherry and Sungold tomato seedlings to kids. The Market will supply growing instructions and the Orange County Master Gardeners will be there as well to offer planting advice. About 10 weeks later, the Market asks the kids to come back with a clipping from their seedlings. The fruit is then displayed state fair-style for all to see and admire.

The Market’s vendors donate the seedlings for this event. This event is done the same weekend as the Carolina Farm Stewardship Piedmont Farm Tour with the goal of showing kids where their food comes from.

Last year, the Market was able to give away upwards of 400 seedlings to kids! We hope to have another great year this year!

Carrboro Farmers’ Market
Now in its 31st season, it is the Market’s goal to provide a direct marketing outlet for local farmers, to promote local agriculture, and to offer high quality fresh produce. At this nationally recognized Market, customers find farm products, prepared foods, and crafts. All items sold at the Market are produced by the person selling it and within a 50-mile radius of the Market. The Carrboro Farmers’ Market is a membership-run organization meaning the farmers and crafts people who comprise the Market are the ones who make the rules and policies. When you shop at the Carrboro Farmers’ Market, not only are you buying local, you are purchasing directly from the person who produced it. We require our members to sell their own products so customers can ask them directly about how the food is grown or an item is made.
www.carrborofarmersmarket.com

Orange County Master Gardeners
Master Gardener volunteers are part of the volunteer staff of NC State University’s Cooperative Extension Service. They are members of the local community who take an active interest in their lawns, trees, shrubs, and gardens. They provide unbiased, research based educational assistance and programs in horticulture and environmental issues to the gardening public. Visit the Extension Master Gardener web site to learn more.
www.co.orange.nc.us/MasterGardener

Carolina Farm Stewardship Association
CFSA provides support of local and organic food systems through promotion and marketing assistance; education and advocacy efforts; and information sharing/networking. This is accomplished through several means, including the bi-monthly membership newsletter Stewardship News, this website, local Farm Tours, local Organic Growers’ and Gardeners’ Schools, Regional Consumer Resource Guides to Local and Organic Food, our Annual Sustainable Agriculture Conference, active regional chapters, Membership Directory, Apprentice Referral Service, Elementary School Sustainable Gardening Curriculum, Organic Certification education, policy advocacy, research on marketing and production of organic crops, public and media outreach, coalition-building with like-minded organizations and businesses, and technical assistance to farmers. CFSA now offers its membership the Intern Referral Service to support our internship program.
www.carolinafarmstewards.org/news/index.html
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Categories
Arts & Music

Poem of the month

Jacki Shelton Green, the Piedmont Poet Laureate, has been publishing a poem of the month since her appointment.
The title this month is “parched lips for a legless dancer”
You can download a pdf of the poems by visiting the PL’s website here.

Categories
Sports

Celebration at the Smith Center

Team returns home today.
Here’s the official word from the university on the ceremony at the Smith Center:

North Carolina will hold a welcome home celebration for the 2009 NCAA Championship men’s basketball team Tuesday at 2 p.m. at the Smith Center. Doors will opens at 1 p.m. Admission is free and open to the public. Concessions and Final Four Merchandise will be available.

Parking and Transportation:
Free shuttle service will be provided by UNC Athletics via Carolina Livery beginning 12:15 p.m. The shuttles will run from the Friday Center Park and Ride Lot off Highway 54 to/from the Smith Center pre and post event.

Categories
Sports

Awesome

Tar Heels 89
Spartans 72
Towns go crazy.

Categories
Weather

Gardeners, mind your plants Tues. night

The National Weather Service just issued a freeze watch, in effect from late Tuesday night through Wednesday morning. A very cold air mass will combine with lighter winds and clearing Skies to provide strong radiational cooling tuesday night. Lows Wednesday morning will likely range between 27 and 30 degrees. Rural
areas may see sub 30 degree temperatures for as much as 3 hours’ time. Everyone with agricultural or horticultural interests, and those with tender plants (such as newly planted annual, perennials and ornamental trees with new growth) should plan to protect them from the expected freeze.

Categories
Sports

Message from the Chancellor

Holden Thorp says enjoy the game and be careful out there people.

An e-mail message sent today by Chancellor Holden Thorp to UNC students

Message from the Chancellor: Cheering for the Tar Heels

It’s April, and we’re in the Final Four. We have so much to celebrate … the best coach and staff in college basketball, a fantastic team that continues to amaze us, and an athletics department that is a class act and does so much to define Carolina as a great university.

My family and I will be in Detroit cheering our hearts out. I encourage fans here to do the same in the Smith Center. And when you go to Franklin Street to celebrate, have fun.

But don’t forget safety.

Categories
Farms Food

What’s at Market

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Wednesday Market is Open 3:30-6:30 pm

Greenhouse tomatoes, tulips, daffodils, irises, 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, NEW 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