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Thu - Sun, 11-5:30; Curbside Pick Up

Limited Reservations Post on Thur or Fri

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

Harvest Kitchen

Newport, RI

Newport, RI will inspire our March 28th menu and discussion:

A beautiful resort city surrounded by the sea, Newport has embraced its fascinating past and works to preserve its Colonial, Victorian and Gilded Age mansions. The fruits of the bay and the ocean continue to provide much of its nourishment, while residents also embrace local foods from nearby farms.

Menu to highlight Rhode Island Clam Stuffies; Baked Swordfish with Red Wine; Strawberry Shortcake


Shelburne, VT

Shelburne, VT will inspire our March 14th menu and discussion:

Site of the magnificent castle-like Shelburne Farms on the shores of Lake Champlain, the farm was originally a 19th century gentleman’s model farm estate.  Currently, the revitalized farm’s strong mission is to preserve its historic buildings and farmlands and to provide inspiration and education on earth sustainability.

Menu to highlight Rustic Butternut-Bisque; Cheddar and Spinach Casserole; Maple-Apple Bake


Portsmouth, NH

Portsmouth, NH will inspire our March 21st menu and discussion:

One of New England’s oldest seaports, this small charming city has witnessed many layers of settlers from around the world. Home to Strawberry Banke, a preserved Portsmouth neighborhood, the historic food stories of its previous residents are authentically retold. Portsmouth’s vibrant food and restaurant scene is currently sought out by many travelers.

Menu to highlight Corn Chowder; Cornish Hen with Red Wine-Blueberry Sauce; Winter Fruit dessert



Take a culinary journey to Greece. Explore the vibrant flavors and rich history of food and wine from this beautiful country.

Menu to feature: Garides Saganaki - Shrimp with Tomatoes, Feta and Orzo; Grilled Leg of Lamb with Herb Pesto; Braised Eggplant and Garden Fresh Veggies; Galaktoboureko - Greek Custard Pie wrapped in Phyllo


Greek Mezze Party

Menu to Include: Frittata with Garlic Greens and Feta; Grilled Zucchini with Black Olive Vinaigrette; Greek Island Grilled Bread, Tomato and Cucumber Salad; Zucchini and Corn Pancakes with Greek Yogurt and Honey; Bakalava



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

Philip James JONES, FARM FOUNDER, 1821-1912