in our case the case was clear = the chickens came first. now since yesterday one of the five is laying one small brown egg a day.
small maybe only to me because we had this massive basket of duck eggs in the house for Leila's farmers market pancake event. those look like solid eggs.
it is now 23 weeks since the chickens were born and the literature points to 20-24 weeks for the eggs to come in. tata! some things still function like they are supposed to.
Saturday, August 8, 2009
Saturday, August 1, 2009
Panciuto Press Release
FOR IMMEDIATE RELEASE
CONTACTS: Leila Wolfrum, Market Manager, enoriverfarmersmarket@gmail.com
Panciutto Chef Aaron Vandermark Highlights Eno River Farmers Market Produce on His Menus
Hillsborough, NC (July 29, 2009) – Hillsborough’s premier chef, Aaron Vandermark of Panciutto, knows where to find the highest quality ingredients—the Eno River Farmers Market. Many of his popular menu items feature ERFM produce.
By sourcing his ingredients from the ERFM, Vandermark knows he can find superior quality, pesticide-free produce, picked fresh from local farms by farmers he knows and trusts.
Vandermark shops at the market every week to supply his ever-changing seasonal menu.
“It's a really interesting way for us to cook. For me the idea of creating dinners drawing on meats and produce raised within miles of the restaurant is inspiring. On some level I imagine it as a throwback to the way we cooked a few generations ago. It creates a tangible connection to the land, giving my job a little more meaning.” Vandermark said.
By coming to the market in person, Vandermark is able to speak directly to the farmers and inspect the produce before he buys it.
“I talk to the farmers about what they're most excited about. The great part about buying from the markets is that you can expect that the produce is picked closest to its quality peak, simplifying the buying and selecting process.” Vandermark explained.
Market vendors are also excited about the relationship, according to Rob Bowers of Whitted Bowers farm, an organic, bio-dynamic farm specializing in heirloom varieties of melons and tomatoes. Vandermark favors varieties with “distinctive flavor and beauty,” Bowers explained.
Bowers has supplied Panciuto with heirloom tomatoes, including an apricot-shaped French variety called Jaune Flamme, which has a strong, acidic bite and a deep orange color.
“We love selling to restaurants as they appreciate high quality produce in every respect,” said Bowers.
Dave Ramirez of Geodesic Gardens, a farm that specializes in heirloom tomatoes and peppers, has had experience on both sides. “As a former chef who did a lot of shopping at farmers markets, I learned that you can't beat the freshness and variety that local farmers offer. It's fun to be involved in the process from a different perspective as a grower.”
Ramirez supplies Panciuto with tomatoes, chile peppers, squash and salad greens.
Ramirez would like to see more relationships between the farmers market and local chefs. “I'd like to see the ERFM attract more and more chefs from the area, just as the Carrboro and Durham markets do,” Ramirez explained.
Bowers agreed, noting that selling to restaurants “tends to weave the market further into the fabric of the community. We would love to see more of it, and appreciate those restaurants committed to local food/market shopping already.”
Vandermark said that Panciuto is equally committed to the relationship and excited about the future.
“As the Eno market grows, so too will our relationship. I will continue to support the market as it's closest to the restaurant and is an asset to the town of Hillsborough.” Vandermark said.
The Eno River Farmers Market offers farm-fresh, organic produce, cheese, meat, eggs, baked goods, prepared foods, and crafts from local growers and producers. It is open to vendors who reside and produce the items they sell within a 60-mile radius of Hillsborough, NC. Vendors must be the original producer of their items. The market is open Saturday from 8-12 and Tuesday afternoons from 4-6.
CONTACTS: Leila Wolfrum, Market Manager, enoriverfarmersmarket@gmail.com
Panciutto Chef Aaron Vandermark Highlights Eno River Farmers Market Produce on His Menus
Hillsborough, NC (July 29, 2009) – Hillsborough’s premier chef, Aaron Vandermark of Panciutto, knows where to find the highest quality ingredients—the Eno River Farmers Market. Many of his popular menu items feature ERFM produce.
By sourcing his ingredients from the ERFM, Vandermark knows he can find superior quality, pesticide-free produce, picked fresh from local farms by farmers he knows and trusts.
Vandermark shops at the market every week to supply his ever-changing seasonal menu.
“It's a really interesting way for us to cook. For me the idea of creating dinners drawing on meats and produce raised within miles of the restaurant is inspiring. On some level I imagine it as a throwback to the way we cooked a few generations ago. It creates a tangible connection to the land, giving my job a little more meaning.” Vandermark said.
By coming to the market in person, Vandermark is able to speak directly to the farmers and inspect the produce before he buys it.
“I talk to the farmers about what they're most excited about. The great part about buying from the markets is that you can expect that the produce is picked closest to its quality peak, simplifying the buying and selecting process.” Vandermark explained.
Market vendors are also excited about the relationship, according to Rob Bowers of Whitted Bowers farm, an organic, bio-dynamic farm specializing in heirloom varieties of melons and tomatoes. Vandermark favors varieties with “distinctive flavor and beauty,” Bowers explained.
Bowers has supplied Panciuto with heirloom tomatoes, including an apricot-shaped French variety called Jaune Flamme, which has a strong, acidic bite and a deep orange color.
“We love selling to restaurants as they appreciate high quality produce in every respect,” said Bowers.
Dave Ramirez of Geodesic Gardens, a farm that specializes in heirloom tomatoes and peppers, has had experience on both sides. “As a former chef who did a lot of shopping at farmers markets, I learned that you can't beat the freshness and variety that local farmers offer. It's fun to be involved in the process from a different perspective as a grower.”
Ramirez supplies Panciuto with tomatoes, chile peppers, squash and salad greens.
Ramirez would like to see more relationships between the farmers market and local chefs. “I'd like to see the ERFM attract more and more chefs from the area, just as the Carrboro and Durham markets do,” Ramirez explained.
Bowers agreed, noting that selling to restaurants “tends to weave the market further into the fabric of the community. We would love to see more of it, and appreciate those restaurants committed to local food/market shopping already.”
Vandermark said that Panciuto is equally committed to the relationship and excited about the future.
“As the Eno market grows, so too will our relationship. I will continue to support the market as it's closest to the restaurant and is an asset to the town of Hillsborough.” Vandermark said.
The Eno River Farmers Market offers farm-fresh, organic produce, cheese, meat, eggs, baked goods, prepared foods, and crafts from local growers and producers. It is open to vendors who reside and produce the items they sell within a 60-mile radius of Hillsborough, NC. Vendors must be the original producer of their items. The market is open Saturday from 8-12 and Tuesday afternoons from 4-6.
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