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.
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
Summer Garden Series
Summertime and the livin’ is easy - except if you are a farmer! Come learn how we enjoy the fruits of our labor during the busy growing season. Our summer classes focus on what’s from the farm garden and on the preparation of easy, fresh-picked, healthy meals.
At the Kitchen Classroom, participants help our farm chef prepare the seasonal fruits and vegetables which are used in the evening’s recipes. Each summer class includes a “Harvest Tour” of our Kitchen Garden (weather permitting). The evening concludes with a relaxed sit-down supper accompanied by a glass of Jones wine, and an in-season fruit dessert prepared by our kitchen team. Eating together is our favorite way to honor and celebrate farmers and our time on the farm!
Cost: $70/person - All classes taught on Thursdays, 6:30-8:30pm
July 20 - Greek Inspired Idyll (Class Full) - Chickpea patties with tzaziki sauce, sautéed zucchini, Greek salad, yogurt parfait with honey strawberry sauce
July 27 - You Can’t Beet Blueberries! (Class Full) - Frittatas with ricotta & blueberry chutney, shaved beets with orange, green salad with seasonal fruit & blueberry vinaigrette, summer blueberry pie
August 3 - Tuscan Tonight (Class Full) - Spiralized vegetable pasta, crostini with white bean spread, Italian salad with broccoli & spicy green olive tapenade, ice cream with peppered balsamic strawberry sauce
August 10 - “New” All American Cookout (Class Full) - Black bean burger with homemade summer salsa, green bean & potato salad, roasted sweet corn, fresh coleslaw, Elisabeth Jones’ double good blueberry pie
August 17 - Santa Fe Fiesta (Class Full) - Corn soup with adobo swirl, Santa Fe enchiladas with red & green chili salsa, southwest salad, ground cherry squares
August 24 - Provencal Picnic (Class Full) - Ratatouille tart, French potato salad, herb salad with artichoke hearts, fresh garden carrots, artesian cheese plate
All recipes are vegetarian friendly. Please note menus may need to be modified based on actual seasonal ingredient availability.
All classes require pre-registration. Please visit individual class pages to sign up - links available above as well as at our calendar page.
If you wish to use a Gift Certificate, please do not register online. Please contact firstname.lastname@example.org 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.
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.