Scones~Baking Mixes~Preserves~Cooking Classes~Baked Goods~Made With Local Love

Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Monday, May 14, 2012

Please save the date for May 25! To celebrate the start of the summer season, we have invited Auburn Barbeque Company to bring their BBQ to NP. On Friday, May 25, from 12 to 6 pm, enjoy their excellent ribs, chicken and pulled pork sandwiches starting at $7. In the NP deli, we’ll have salads, sides and desserts featuring local produce to add to your dinner, and you can choose to eat it all here or take it home with you. On this Fun Friday afternoon, come sip a sample of  the fine craft beers from Knee Deep Brewing Company of Lincoln. This award winning local brewery is becoming well known for its unique blends and creative outlook on brewing. We’re also hosting a wine tasting with Lone Buffalo Winery of Auburn on that same afternoon. Their  food-friendly, Rhône-style wines with an old western attitude are perfect to pair with your BBQ dinner. We hope you’ll join us!  

Newcastle Produce Cooking Classes Summer 2012

Private Cooking Classes!!!

Reserve your date today!

Create your own private cooking class party. Minimum of 8 guest required. All classes are held at Newcastle Produce. Give us a two week notice to reserve your date. Email for more information!


Blue Cheese Rolled Grapes

Blue Cheese, crumbled= 8 oz.
Sour Cream= 3 Tbsp.
Cream Cheese= 4 oz.
Walnuts and Pecans, chopped= 1 cup
Red Grapes, = 1 bunch

1. Blend the blue cheese, sour cream, and cream cheese.
2. Chop walnut or pecans up and place in a bowl.
3. Wash grapes, drain, and pat dry.
4. Put one heaping teaspoon of the mix in the palm of your hand with a grape in the center and roll between both palms until the grape is completely coasted, then roll in the nuts.
Note: Best to serve with a Cabernet Sauvignon, Merlot, or a dry port