Cooking Class Schedule ---January 2011

Friday Jan 7th, 2011 7-9pm)

Chicken & Chorizo Pot Roast with Stewed Frost Bitten Collards

Date of Class: Friday January 7th, 2011
Time of Class: 7:00pm - 9:00pm
Tuition: $40.00 per person

Techniques: what is pot roasting, how to cut up a whole chicken, how to use a Dutch oven, what does it mean to caramelize vegetables, sofrito spice and how it is used, define stew, how to prepare collards traditionally

Ingredients: learn about heritage breed animals, seasonal ingredients, potatoes, onions, cilantro, garlic, frost bitten collards, cleaning collards

• Chicken and Chorizo "Pot Roast"

• Stewed Local Collard Greens

• Includes full dinner

January 6th, 2011

Red Quinoa & Farro "Sliders

with Cilantro Thousand Island Dressing and Pickled Red Cabbage Relish $38.00/class

This is a great twist on slider burgers. These are packed with full flavor and punch. Learn how to make dressings and pickle vegetables for use on many dishes. Learn the health benefits of using different grains and how to emulsify each to make ceratin dishes. Includes full dinner.

Class #2 Vegetarian Soups $35.00/class

January 13th, 2011

Local Seasonal Root

Homemade Clear Asian Noodle Indian-Morrocan Bean Soups

Learn several types of styles and variations for vegetable soups. Learn about Asian, Indian, Morrocan and Latin American influence. Learn quick homemade noodles and discuss local seasaonal produce at its peak ripeness. Look for featured farmer to be at this dinner with freshly harvested ingredients. Includes full dinner.

Class #3

January 20th, 2011

Vegetable Casserole Class

$38.00/class

Learn braising techniques, local (Raleigh harvested) wild oyster mushrooms, sweet and fingerling potato, squash, beets, butternut, and a unique twist on "twice baked" acorn squash. There will be homemade pasta and cabbages in these recipes. Includes full dinner.

"Everyday Basics Course"

This series of "basic" classes is being taught by our very own Ford Dodd and Darrel Abbott. This first class a true Southern tradition will be taught on Thursday night. We still have seats so email Jason@bickettmarket.com today to sign up.

This "Everyday Basics 3-Course Series" ($75 Total for all 3 classes) will teach you the following basic recipes every southerner should know. Come to the entire series or take just one class for $25:

• Handmade Buttermilk Biscuits: cheddar biscuits, different types of biscuit dough, techniques for freezing dough, not over working and folding (Jan 5th, 2011)
• Handmade Pasta: roasted pumpkin pasta, tri-color peppercorn pasta, different types of pasta dough, how to properly store dough when not in use. (Jan 12th, 2011)
• Cookies: sugar, snickerdoodles, types of cookie dough, how to store, phases of cookie, mix, cook, cool, finish. (Jan 19th, 2011)

Class includes refreshemenst and tasting of recipes.

To sign up contact Jason 919-291-3286 or Jason@bickettmarket.com

Bickett market Closes for Winter but OPENS COOKING SCHOOL

Season's Tidings from Bickett Market: Let's cook!

As many of you already know, your friendly neighborhood grocery has decided to close for the winter season. With reports of low availability and fretfully early freezes from our farmers, we thought it best to pare down to what would be sustainable for us all throughout these cold months. We're disappointed that we can't be your regular grocery too, but not to worry: our doors are still open! By customer demand, we are now hosting a great series of cooking classes throughout the season, featuring locally available, organic ingredients (that same fantastic quality as ever) and a great team of chefs. Our first series features Rickey Moore, whose cooking is both world-class and down-to-earth; he comes to us after years of innovation in Chicago and DC. Read about and sign up for the series here: www.cookwithbickett.blogspot.com . We'll also be offering classes on the art of the basics, such as bisquit-making or vegetable sides. We've always wanted to encourage a community vibe at the market, so we hope you and your friends or loved ones will join us for these cozy evenings! We promise an experience both hands-on and enjoyable, including a meal for you and information on nutrition and local agriculture.

We will also continue to host our slow-cooked catered meals out of the market (past favorites included ribs and chicken wings), as well as our supper club evenings via Dine on Mainline (dineonmainline.blogspot.com). Please do come out to support and to enjoy these delightful events with us! Let's get to know each other better throughout the winter, and come spring we'll be back in full swing as your favorite marketplace. We look forward to seeing you on Bickett Boulevard soon!

Make your own sliders!

Get all the ingredients you need to make a perfect slider!
We have grass-fed ground beef, many types of chesses, and Yellow Dog bakery's jalapeño-cheddar slider rolls!
Vegetarians, please don't be scared away from the sliders. You can make your own slider with the produce we have here too.  From mushrooms, peppers, garlic, tomatoes and much more.
Just get creative!

September means grillin' season!

These late summer afternoons are finally feeling lovely instead of sticky, and all we want to do is sit out as the sun sets, swatting at mosquitoes and munching on grilled delights! Bickett Market is ready to load you up for your next visionary grilling session: we have grass-fed ground beef galore from Wheeler Farm for your hand-shaped patties, slider buns in plain & jalepeno-cheddar varieties from Yellow Dog Bread Company, and all kinds of homegrown veggies for kebabs or toppings: four varieties of eggplants, big beefy red tomatoes, cukes, zukes and yellow squash, sweet potatoes (what a treat these are on the grill!) and blue potatoes, purple and red bell peppers, shitake mushrooms, beets, okra...we can go on! We should not forget our range of oils, jams, marinades, and local cheeses for your discerning palates (ask about the Asher bleu cheese - it's really cool). Those of you who want to try out your gourmet skills could roast some of our elephant garlic, a delicacy in the leek family, and we bet it would pair well with some traditional bratwurst or sweet & mild Italian sausages.
Round off your evening with the last fruits of summer: the best blueberries, really the best, fresh figs, and canary or party melons to feed the whole family (just like watermelons but rounder and more fun!). Or come in and give us suggestions about what you like to create - we're foodies like you, of course. Let's spread some good grillin' cheer!

Last Blueberries of the Year

New Grass Garden's have delivered Bickett Market the season's last blueberries. Blueberries are great for an easy and healthy sweet. If you haven't brought home some blueberries for your freezer, this is your last chance to have local blueberries in the winter.

Photo via Ryan at New Grass Garden

Saturday, August 28, 2010

Saturday we will have a lot for everyone to enjoy.
Specials of our local and fresh ingredients that we have in-stock include:
French Heritage Chicken
Ossabaw Heritage Sausage
Breakfast Links
Blueberries, Apples and Grapes
Breads and pastries
seasonal vegetables
and of course NC Seafood!

Garden Updates...Check these out!

New grass gardens has been a wondeful job on the garden. There are rows of bulls blood beets, rat tail radishes, red russian kale, several types of long cucumbers, over 15 varieties of heirloom tomatoes, lemon squash, cantelope and watermelons, salad blends, over 12 varieties of peppers, eggplant, carrots, fingerling potatoes, horseradish, cabbage, broccoli, crooked neck squash, zucchini, 5 varieties of basil, leeks, shallots, rainbow swiss chard, cherry tomatoes of all types, arugala, corn, and many more i cant even remember. Matt and Hana are constantly making new beds and planting new things each week. It is looking great and the tomatoes are starting to ripen. we should have some really nice stuff for our opening day July 14th from 4-7pm at the warehouse.