Categories
Food

Recipe of the Week: Vermouth Glazed Carrots

Recipe Provided by Market Manager: Sarah Blacklin
 * Ingredients Available at Market

2 bunches of carrots* (depending on the size and variety of the carrot. Heirloom carrots tend to be slimmer and smaller than regular carrots)
2 Tablespoons of butter
2 Tablespoons brown sugar
2 Tablespoons Vermouth
salt

Procedure:
Peel and wash the carrots. You can cut the carrots up into bite size chunks, or leave them whole if they are already slender and small. Boil the carrots in a pot of salted water until tender. Drain and remove from the heat. In a separate sauce pan, melt the butter over medium-low heat. Once melted, add the carrots, brown sugar and Vermouth. Reduce to low heat. Stir to coat the carrots as the brown sugar thickens and melts. Continue to cook on low heat until the Vermouth is absorbed into the carrots.

Categories
Community

What’s at Market

This week at the Carrboro Year-Round Farmers’ Market:

Lettuce, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussel sprouts, cabbage, carrots, radishes, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, relishes and more!

The Market Re-opens this Saturday, January 3rd from 9am – Noon

Categories
Food

Wine “socials” planned at 3CUPS

With less money in our pockets from the holidays and that pesky recession, wine dinners might be out of our price range in the New Year. Enter the wine “social”. 3CUPS, purveyor of wine, tea and coffee, will hold four of the budget-friendly events in the next six weeks. Here’s what you’ll get for your 20 bucks:

  • Enjoy wine and (wait for it) Bailey Newton’s Triple B Farm Brunswick stew on Jan. 8, 6-8pm.
  • Learn wine basics and sample from several exemplary bottles with 3CUPS buyer Jay Murrie on Jan. 14, 7-8:30pm.
  • Sip on wine and nibble on charcuterie (bien sur!) with Sam Suchoff, the “meat advisor” to the Chapel Hill’s Barbecue Joint on Jan. 15, 6-8pm.
  • Check out wine and Southern condiments with April McGregor, owner of A Farmer’s Daughter, on Feb. 12, 6-8pm.

3CUPS is located at 227 S. Elliott Road, in Chapel Hill. For more info, call 968-8993, or visit here.

Categories
Food

Recipe of the Week: Sweet Potato Collard Soup

This soup is great in the winter time especially if you happen to be under the weather. The red pepper adds the right amount of heat to counter the sweetness of the sweet potato. If you’ve frozen some poblanos from earlier in the season, these make a great addition if roasted and added to the stock. ~Sarah Blacklin

4 Tbsp. of olive oil
1 med. onion
3 cloves of garlic (pressed or minced)*
3 good size sweet potatoes*
1 qt. chicken stock/vegetable stock/ or bullion if neither is available
4 Tbsp. of Apple Cidar Vinegar
A handful of fresh sage, thyme, and oregano if available
1 bunch of collards (can be substituted for spinach, kale, or other available greens)*
salt and pepper to taste
1 Tbsp. of crushed red pepper

Heat the olive oil on med. heat in a large stock pot. Add onions, sauté until soft. Add garlic and fresh herbs finely chopped to onions. Sauté briefly (don’t burn the garlic). Add the stock. Bring the heat up to high. Add chopped sweet potatoes (skin adds nutritional value, but can be removed for a smoother consistency). Add vinegar and the remainder of the spices. Once the soup reaches a boil, cut the heat down to med-low. Cook potatoes at a low boil until they are soft. Using an electric hand mixer or with a nice stiff wooden spoon, mash the potato chunks into a puree (there will be chunks). Add the greens, washed and chopped. Keep soup at a simmer until greens are tender. Salt and Pepper to taste

* Ingredients Available at Market

Categories
Community

What’s at Market

This week at the Carrboro Farmers’ Market

Lettuce, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, radishes, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, pies, doughnuts, tortes, cakes, jams, and relishes.

The Market runs from 9am-Noon every Saturday.
Please Note: The Market is closed for the holidays this Saturday, December 27th. We will reopen the following Saturday, January 3rd.

Categories
Community

What’s at the market

This week at the Carrboro Farmers’ Market:

Lettuce, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, collards, fresh herbs, kales, leeks, tomatoes, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, maple sausage, smoked ham, smoked ham hocks, liverwurst, bacon, chicken, eggs, cow’s milk cheeses, breads, bread crumbs, pies, cakes, jams and relishes.

The market runs from 9 a.m. to noon on Saturday.
Please note that the market will not be open Saturday, December 27.

Categories
Miscellany

Worth a good read every now and then

The Bill of Rights that is. This from the fine folks defending it:

Annual Reading of the Bill of Rights: Proclamations by Orange County Commissioners and mayors of Chapel Hill and Carrboro, reading of first 10 amendments to US Constitution by welcomed participants, remarks by NC Senator Ellie Kinnaird in memory of Joe Herzenberg for his dedication to civil rights. Noon, Mon, Dec 15, Peace and Justice Plaza, East Franklin and Henderson Streets, Chapel Hill. Orange County Bill of Rights Defense Committee. Info: 942-2535.

Categories
Community

Holiday parade this Saturday

Plenty of good reasons to be downtown this Saturday morning as the Chapel Hill Jaycees present this year’s Chapel Hill-Carrboro Holiday Parade Saturday from 10 a.m. to noon. The parade begins near Morehead Planetarium and will make its way down to the Carrboro Town Hall.
As a celebration of community spirit awards will be given for: Best of Parade, Most Original, Best Holiday Theme, Most Creative and Best Scout Troop. Come out and see the parade and show your community and holiday spirit!

Categories
Weather

70s on Wednesday

After this recent cold spell, Wednesday’s weather may seem a bit freakish.
Predictions now call for temps in the low 70s and thunderstorms.

Categories
Arts & Music

New art up at Driade, Open Eye

This just in from Scot Conary, owner of the Open Eye and Caffe Driade

December Featured Artist showing at the Caffe Driade Gallery

Valerie Tan

“I want my paintings to reflect our society in terms of a simpler time. My worklooks to a time where nostalgic small towns exist, and a place where small quaint farms exist. I try to create that feel through the use of simple forms and colors.”

December’s Featured Artist at the Open Eye Cafe Gallery

Shannon O’Connor

A graduate of Parsons School Of Design, NYC, Shannoncame here in 1993 to work
in Environmental Education with the Haw River Festival, and began salvaging old
barn boards that she found in the country side surrounding the Haw. After 13
years, Shannon has created many hundreds of these unique pieces of art–all of
which are now in private collections. She likes to keep her work in line with the Folk
Art Tradition–colorful and affordable.

Also at the Eye: Live music will be performed by Saludos Compay on the 2nd Friday artwalk on 12/12 at 8pm.

Categories
Community

Neal’s Deli: It’s what’s for breakfast

There’s another option for your morning nosh in Downtown Carrboro. Neal’s Deli (100 E. Main St.) has begun serving breakfast Monday through Saturday from 7:30 to 10:30 a.m. The menu, which will vary slightly, includes bagels (from Bagels on the Hill), made-from-scratch buttermilk biscuits, and toast. And all that bread product comes with nifty stuff to slather all over it, like savory cream cheese, baked eggs, and even Neal’s Holiday Ham.