Compost Tea Workshop:
Saturday, June 7th from 10am - 1:00pm

Piedmont Biofuels Industrial Plant, Pittsboro
for directions: click here.

Brian Rosa our NCDENR - DPPEA Environmental Specialist/Organics Recycling Coordinator and Amanda Sand, Piedmont Biofuels Vermiculture Specialist teach all you want to know about compost tea; benefits of using in your garden and soil, how to make tea, and the application of compost tea with best methods.

SPACE IS LIMITED; Register Early!

$20 – You go home with a mason jar of compost tea
*Bring a Brown Bag Lunch
OR

$30 – Everything above including a lovely
catered lunch option from
Chatham Marketplace. ***see options below

Pre-registration & payment is required.
Deadline June 4, 2008.

Registration info:

info@theabundancefoundation.org
MC & VISA accepted
www.theabundancefoundation.org/compost-tea
For more information and directions, contact:
Amanda Sand
919-545-2558
amanda@biofuels.coop

Sandwich Choices from Chatham Marketplace:

please choose (1) sandwich from the following and email us back!!!

Cheddar Chutney: cheddar, roasted tomato chutney, arugula, red onion, on sourdough
Portabella Wrap: grilled portabella, provolone, caramelized onions, lemon garlic aioli, lettuce
Roasted Veggie Wrap: roasted veggies, goat cheese, roasted tomatoe, olive tapenade, red onion, spinach
Hummus & Veggie Wrap: hummus, lettuce, tomato, cucumber, red pepper, red onion, alfalfa
Avocado & Cucumber Wrap: avocado, provolone, cucumber, red onion, tomato, mayo, greens, black pepper on toasted rustic italian bread
Mozzarella Caprese: fresh mozzarella, tomato, basil, house made balsamic vinaigrette on a baguette

Chicken Salad: lettuce tomato on sourdough
Tuna Salad: lettuce, cucumber on a wrap
Grilled Chicken: swiss cheese, cucumber tomato, romaine lettuce, lemon garlic aioli on foccacia
Ham & Brie: nitrate free ham & brie with red onion, arugula and honey mustard on a french bagette
Cubano: roasted pork loin, ham pickles, swiss cheese, butter, dijon mustard on soft teleras roll
Italian: nitrate free ham, salami, prosciutto, provolone, red onion, banana pepper, tomato, arugula, balsami vinaigrette on foccacia
Roast Beef: locally raised rare beast, romaine lettuce, tomato, pickle, banana peppers, red onion, provolone and creamy horseradish sauce on ciabatta
Greek Wrap: roast lamb, hummus, cucumber yogurt sauce romaine lettuce, tomato, red onion, and feta