Harvest Kitchen at Jones Family Farms, Spring 2017
Join us at the Harvest Kitchen Table this Spring
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 Early Spring Series explores three national cuisines that have undergone significant culinary transformations: Norway, Peru & Ireland. Purity, simplicity and freshness are emphasized and the increased use of seasonal foods is encouraged. Just what we do at our Harvest Kitchen!
For our Late Spring Series, we return to cuisines closer to home with menus inspired by Connecticut’s Food Heritage during springtime. Join us to learn how Connecticut’s way of eating is shaped by geography, history, culture and fashion.
Enjoy a relaxed and educational evening 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 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.
Our Culinary Journey through Film will include meals inspired by Don Quixote, 100 Foot Journey, Out of Africa, Lawrence of Arabia, and Big Night.
Looking for a creative way to cook butternut squash? Curious to try spiralized vegetables, but not sure what to do with them? Check out this recipe on our website, and the accompanying video of Chef Sherry Swanson preparing the dish.