Cooking classes at the farm, taught by local chefs, are a fun and educational way to spend time with friends and make new ones.  Our hands-on classes are usually limited to ten people and (except for the canning classes) include a full dinner.  Prices vary.

Michelle Paulson

     We offer classes for children too, aged 5 to 12, with Emily Florentino. These are from 2 to 4 pm Wednesdays or Saturdays and feature a farm activity (collecting eggs or visiting chicks, say), a craft, instruction in making at least 2 foods (e.g. chocolate beet brownies, kale chips, pumpkin raviolis), and a game.  Kids take home the craft creation, food, recipes and often the enthusiasm to cook at home. Food allergies are cheerfully accommodated with advance notice.  Limit: 10 kids; $48 each.

Want to arrange a private class for adults or children?  E-mail us!

The New Vegetarian Table: The Middle Eastern Spice Market

The New Vegetarian Table, Class 1: The Middle Eastern Spice Market, with Emily Florentino

   Inspired by a gift of dates from Egypt’s Siwa Oasis, considered the finest in the world – participants will have the opportunity to indulge in these rare treats!  This hands on class includes a full meal and printed recipes to take home.  Ten people max.  BYOB welcome.


  • Warm dates with olive oil, sea salt, lemon zest
  • Fattoush salad with sumac, pomegranate molasses, and homemade pita bread
  • Morrocan carrot salad
  • Date and freekeh stuffed baby eggplant with roasted red pepper relish and tahini sauce
  • Shredded butternut squash with dates, pistachios, lemon, and mint
  • Basbousa (Egyptian honeyed semolina cake with date syrup, rose water, and yogurt) 


Canning Everything Tomato

Learn from Master Preserver Pam Lillis  ( how to safely blanch, pack and preserve your fresh tomatoes with the small batch hot-water bath canning method.

In this hands-on class you will preserve:

  • Tomatoes whole, halved, or quartered
  • Roasted Tomato Purée
  • Original “Gazpacho” Salsa

Take home your creations, recipes and the confidence to Do It Yourself!  (Note that the farm stand is open this day, so come early to check it out and do some shopping.)


Cooking from the Greek Isles

Join Jesse Kramer, just back from his honeymoon in Greece, in cooking and savoring the country’s delicious food and flavors.  This hands-on class includes a full dinner and printed recipes to take home.  Ten people max; BYOB welcome.


  • Spanakopita of Fresh Farm Greens
  • Lamb Souvlaki (marinated and grilled on skewers) with Tsatsiki Sauce
  • Baked Farm Eggplants with Tomato Sauce
  • Salad of Pearled Barley, Farm Cucumbers, Farm Tomatoes, Farm Scallions, Fresh Herbs and Feta
  • Lemon and Yogurt Cake


Feast and Forage 9/9

   Join ethnobotanist and clinical herbalist Hayden Stebbins for a walk through field and farm to see the world in a way you’ve never seen before. Hayden will teach about common plants and mushrooms, how to identify them by family, and their edible, medicinal, or poisonous properties. The group will harvest edible plants and bring them to the farm kitchen to prepare a full, multi-course dinner combining the harvest with regular food. This will include a wild plant pesto, hummus, salad, a couple of teas and an extra dish depending on what plants and mushrooms are found. Limited to 18 people.  BYOB welcome.

All about Hayden here:    

Facebook: Hayden’s Harvest


Feast and Forage 9/10

This Sunday class and dinner event is identical to Saturday’s.


The New Vegetarian Table: Asian Plates & Bowls

Emily Florentino will guide the class in creating the following dishes.


  • Cucumber and wakame seaweed salad
  • Seared tofu banh mi sandwiches
  • Vietnamese soup in a teapot
  • Pho-nominal Asian noodle bowls
  • Mochi ice cream sandwiches 

  Emily will cheerfully accommodate any food allergies with advance notice.

Includes a full meal and recipes to take home.  Ten people max. BYOB welcome.


The New Vegetarian Table, Class 3: Thanksgiving

    Emily Florentino teaches delicious alternatives to The Bird in this fun, hands-on class, which includes a full meal and printed recipes to take home. Ten people max.  BYOB welcome. Food allergies cheerfully accommodated with advance notice.