Thursday, June 7th, Portland Farmers’ Market launches a 4-part cooking basics series at their ultra-family-friendly Southeast Portland Buckman Market.
In addition to the exciting array of produce, plant starts, meats, cheeses, seafood, baked goods, chocolate, & wine, ready-to-eat vendors, music, balloon makers, and information-booth kid activities, PFM will host “Mealtime Makeover“, a once-monthly 2-hour culinary demonstration presented by Chef Kathryn of The Farmer’s Feast.
Take advantage of culinary basics skills classes led by a professional chef with over 20 years in the business. Learn how to hold, hone, and wield a knife. Basic vegetable cuts & terminology. The difference between stock & broth, and how to make them from scratch. The art of the simple sauté, plus how to sear protein & create a pan sauce. And this is just the first class!
Class begins at 4:00 PM and runs until 6:00 PM. Do your shopping, grab a market snack, pull up a chair, and make an afternoon of it…or stop by for a quick tip or two. Printed recipes will be provided, and there will be samples of the dishes to try.
The demos are held on the first Thursday of the month - mark your calendars!
Here is the summer schedule:
Kitchen Basics – June 7
Basics begin at the beginning with knife skills & vegetable cuts. Learn the proper way to hold, hone, & wield a knife. Explore a myriad of basic cuts - large & small dice, brunoise, baton, paysanne, tourné, chop, mince, julienne, chiffonade, slice, and oblique cut. See how easy it is to simmer stocks & broths, and learn the fine points for a clearer, more flavorful broth. Then put it all together in a simple sauté, complete with pan sauce.
Raw 101 – July 5
By July, it’s finally summer in Oregon, and well on the way to becoming too hot to consider cooking dinner. Chef Kathryn has a solution. Go raw! This class will focus on meal plans for not cooking dinner. Made easy with the seasonal Farmers’ Market bounty. Soup to nuts – appetizers to dessert!
Preserving the Harvest:
waterbath canning &
an introduction to fermentation – August 2
We’ll make jam from start to finish right at the market – including the waterbath canning process. A full primer, with a look at equipment, recipes, techniques, & farmers’ wares. We’ll talk about creative uses for your preserves, and sample the warm jam. Once you’ve got that down, we’ll springboard into fermentation techniques and start a batch of pickles that we can try at the next class.
Back to School Food – September 6th
What to put in the school lunchbox – that old conundrum! We’ll play around with our food and find lots of kid-friendly solutions. Breakfast, lunch, snack, & on-the-go ideas. Little ones are especially welcome at this demo – we’ll have coloring sheets & yummy snack samples.
Buckman Farmers’ Market is located at SE 20th & SE Salmon (between Belmont & Hawthorne). Here is a link to the Buckman Farmers’ Market webpage.
See you at the Market!
