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Call the Crop Report for the Farm and Winery Updates 

Autumn Memorable Meals

In the Fall we return to our mid-afternoon three-hour format and have more time to do “hands-on” cooking and practice party-worthy meals.

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

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912