Now at the Farm

Opens for 2018 season on March 2! Fri-Sun 11-5

March 3 and 4, 1-5 pm. Taste 3 great vintages.

Special tastings, events and drawings in March and April.


Call the Crop Report for the Farm and Winery Updates and for Picking Locations

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