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Tasting Room opens March 3, Fri-Sun 11-5


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2017 Harvest Kitchen Spring Series

Welcome to the Harvest Kitchen

For six generations, the Jones family has lived on their farm in the White Hill corner of Shelton.  Using traditional methods of farm gardening and cooking, they have thrived on their homegrown foods and now invite you to learn how to use the seasonal harvest.  Located at the heart of our 400-acre farm, the Harvest Kitchen Cooking Studio is a laboratory to learn about environmentally sensitive farming and about the provenance of foods from our agricultural region.  We are a farmhouse kitchen where we create meals of healthy, nourishing foods with as many ingredients as possible from our farm, sharing in the enjoyment of cooking and, afterwards, eating a delicious meal together.

    Farm House Cooking Classes

    Live Deliciously and Well

    We love to cook with our farm foods and we like to teach others how we approach food preparation from the farm kitchen. Snuggled between our busy farm seasons, we design new and unique cooking classes each year that highlight our regional farm food ingredients of the season.

    Our farm chef, Sherry Swanson, demonstrates cooking techniques and leads the hands-on preparation by class participants. Jean Jones, farm owner and Registered Dietitian-Nutritionist, is our host and discuses the agricultural and nutritional aspects of the foods we are preparing. Farm manager, Emily Freund, organizes the class presentations and offers sound cooking advice while we fix our meal. We end each class by dining together around our big harvest table and enjoy a specially selected glass of Jones wine with our feast.

    Spring classes are three hours in length and begin in late March. Classes are held on Saturday afternoons, from 12pm to 3pm; and the cost is $95 per person.

    What Will I Learn?

    • Hands on veggie harvest & preparation
    • Knife handling & cutting methods
    • Tips on finding ingredients in season & suggestions for preserving the farm’s bounty
    • How to maximize flavor in your cooking & inspiration to encourage joyful cooking
    • Knowledgeable cultural & nutrition discussion about we’re eating

    What to Expect:

    • Class size is limited to 12 people
    • You will be working together with other students in a friendly, hands-on environment led by our professional farm educators
    • You will be standing for most of the class. Please wear comfortable, closed toe shoes, minimal jewelry, & have long hair tied back.
    • You will receive a kitchen apron, which is yours to keep, & a copy of all recipes at the end of class

    Early Spring Series

    Our Early Spring Series explores three national cuisines that have undergone significant culinary transformations. Chefs in these countries have made efforts to revitalize their native food culture and to adapt their discoveries to the modern home kitchen. Purity, simplicity and freshness are emphasized and the increased use of seasonal foods is encouraged. Just what we do at our Harvest Kitchen! We will focus on fundamental cooking methods and provide guidelines to create delicious food.

    Cost: $95/person - All classes taught on Saturdays, 12pm – 3pm


    March 25 – The New Nordic CuisineFeaturing Open-faced Rye Bread Sandwich with Smoked Salmon, Turnips & Apple Compote, Pan-Fried Fish with Leeks, White Cabbage Salad, Creamed Kale, Poached Pears in Black Cranberry Juice

    April 1- The New Peruvian KitchenFeaturing Mushroom & Sweet Potato Ceviche, Seco de Cabrito (Lamb), Asparagus a la Parilla, Ensalada Miraflores, Frejol Colando Pudding

    April 8 – The New Irish KitchenFeaturing Watercress and Sorrel Soup, Smoked Salmon with Horseradish Cream and Cucumbers, Goat Cheese and Thyme Soufflé, Spiced Pear, Pecan & Ginger Crumble


    Please note proposed menus are subject to change based on seasonal and local ingredient availability.

    Late Spring Series

    Our Late Spring Series is about Connecticut’s Food Heritage during springtime and we will learn how Connecticut’s way of eating is shaped by geography, history, culture and fashion.

    Cost: $95/person - All classes taught on Saturdays, 12pm – 3pm


    ​April 22 – Native Harvests – Gifts of the Native AmericansFeaturing Clam Chowder, Baked Spring River Fish, Blueberry Corn Cakes, Salad with Wild Greens, Maple Syrup Popcorn and Nuts

    April 29 – Nutmeg Connections – Eating during the Seafaring EraFeaturing Seafood Chowder, Country Pork with Green Sauce, Wethersfield Onion Shortcake, Cranberry Chutney, Soft Molasses Cakes

    May 6 – Mark Twain & Mrs. Clemens Entertain, 1887 – Victorian Era, Hartford-styleFeaturing Tomato Soup, Roast Lamb with Curry Sauce, Parisian Potatoes, Spring Peas, White Almond Cake with Strawberry Sauce

    May 13 – Supper at Home with a menu inspired by Jacques Pepin – a Connecticut superstar cooking teacherFeaturing Parisian Potage, Poulet a la Crème, Artichoke Hearts and Peas, Carrots with Chives, Rhubarb-Honey Parfait


    Please note proposed menus are subject to change based on seasonal and local ingredient availability.

    Sip and Savor Wine Education Series

    Enjoy our relaxed and educational evenings where we taste four different wines and eat a pleasant meal, prepared by Chef Sherry Swanson, designed to highlight fresh seasonal farm foods paired with the delicious wines we have selected. We delve into the cultural aspects of the wines and foods we are serving as well as explore the terminology of flavor.

    Cost: $75/person - All classes taught on Thursdays, 6:30pm – 8:30pm

    Limited to 16 participants

    Culinary Journey through Film

    April 20 - Don Quixote: Featuring Manchego, Quince and Chorizo skewers; Spanish-style Roasted Spring Lamb with potatoes and spring vegetables; Cinnamon and Vanilla Scented Cake

    May 4 - 100 Foot Journey: Featuring Samosa Cakes with cilantro sauce; Spiced Chicken with jeweled rice; Mango Rice Pudding

    May 18 - Out of Africa: Featuring Tostones with mango mojo; Grilled beef skewers (Nyama Choma) over rice pilau; Passion fruit cake

    July 13 - Lawrence of Arabia: Featuring Turkish Lamb flatbread; Sumac Roasted Chicken over spice rice with toasted almonds; Persian Cardamom, Saffron and Pistachio Cake

    August 31 - Big Night: Featuring Polenta Crostini with Mushroom Ragu; Timpano (baked pasta dish with sausage, meatballs, cheese and sauce); Torta de nocciola (Hazelnut Cake)

    Summer Garden Series Preview

    After a break for the Harvest-Your-Own Strawberry Season and the beginning of Blueberry Season, we offer summer cooking classes with meals on Thursday evenings – July 20th, July 27th, August 3rd, August 10th, August 17th, and August 24th.

    These classes are two hours in length, from 6:30pm to 8:30pm, and include an educational walk through our Harvest Kitchen Garden and then the preparation of the fruits and vegetables in season. More specific details will become available in the Spring; but guests can expect vegetarian-friendly classes that will cost $65 per person. Class size is limited to 12 people.


    Registration for classes will open online on Mid-Winter’s Day, also known as Ground Hog’s Day, February 2nd, 2017.


    Gift Certificates are available for purchase online here.

    If you wish to use a Gift Certificate, please do not register online. Please contact with your name, phone number, gift certificate number and the class you are interested in attending.  Once you have successfully been added to the class roster, you will receive an email confirmation. 

    Registration and Gift Certificates can also be purchased in-person at the Jones Family Farms Winery and Tasting Room. Please visit our Winery webpage for seasonal hours.

    Our Instructors

    JEAN CRUM JONES, 5th generation Jones farm steward, is a Registered Dietitian and Community Nutritionist.  She writes about New England culinary history and loves teaching others about the relationship between food, nutrition, and agriculture.

    CHEF SHERRY SWANSON is classically trained in French and Italian culinary techniques. She uses her love of good food to teach innovative ways of cooking based on the freshest and finest Connecticut farm ingredients available on class day.

    FARM EDUCATOR EMILY FREUND grew up on a sustainable dairy farm in Connecticut and loves preparing delicious farm foods. She leads the Jones Farm’s education programs for children and adults and manages the Harvest Kitchen Bakery and Pantry.

    WINE EDUCATOR JON HAIGHT is passionate about wine and uses his extensive wine knowledge to teach our popular Sip & Savor classes. He can often be found behind the Jones Winery tasting bar, too.


    Be good to the land and the land will be good to you.

    Philip James JONES, FARM FOUNDER, 1821-1912