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Farmers still at work, but farm closed to public

Starting March 1, Winery open Fri-Sun


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Harvest Kitchen


One of the most colorful cuisines, full of intense flavors and spices, we delve into the cooking secrets of this Southeast Asian 7,000-island nation. The combination of fresh and vibrant ingredients - chilies, garlic, shallots, lemongrass, and lemon basil - is what helps make this food so spectacular.

Menu to include: Vegetable & Tofu Salad with Peanut Sauce, Shrimp in Sweet-Sour Sauce, Stir-Fried Bok Choy & Mushrooms with Garlic, Jasmine Rice, Green Apple & Nutmeg Chutney, Pumpkin Coconut Pudding



The recipes for this class are inspired by a New Indian Cuisine cookbook by Deepa Thomas. Raised in New Delhi, but settling in California after marriage in 1973, Deepa has deconstructed and reinvented her native cuisine for Americans. The recipes are simple and nutrient-packed without sacrificing the rich flavors of her Indian homeland.

Meal to include: Curry Popcorn, Red Lentil Stew, Karnataka Coconut Vegetable Curry, Radish Raita, Red Cabbage & Citrus Coleslaw, Lemon Peanut Rice, Chia Pudding with Roasted Blueberries



Modern Israeli food is ‘hot’ these days. Using a plenitude of fresh vegetables, meals are served in an easy, informal manner on small plates. When we cook together, we explore Israeli ingredients like tahini, za’ater, labneh cheese and make several hummus variations.

Menu to include: Hummus Tehina, Beets with Tehina, Sumac-Onion Israeli Salad, Traditional Tabbouleh, Quinoa & Mint Tabbouleh, Moroccan Carrots, Potato Salad, Mujadara, Fried Eggplant, Rugelach



The focus of our Italian class is based on the cuisine of the Piedmont, a region tucked away among the Alps and river valleys of northwestern Italy. The birthplace of the Slow Food movement, we learn how the pursuit of traditional cooking methods using indigenous, sustainable ingredients sparked a world culinary movement. We cook classic Piedmont recipes.

Menu to include: Escarole & Fennel Salad, Gnocchi di Somola, Piedmont-Style Veal with Hazelnut Sauce, Sweet & Sour Red Cabbage, Cornmeal Biscuits with Sauteed Apples


Ivory Coast and Carolina Coast

This class highlights vibrant West African foods that became part of the world’s original fusion cuisine created centuries ago when Africa and Europe met in the New World. We cook a Low Country Pilau as well as other dishes made from West African and native American ingredients.

Menu to include: Sorrel Soup, Shrimp Pilau with Bacon, Collard Greens, Okra & Tomatoes, Corn Relish, Corn Bread, Ambrosia



In late March, Persians all over the world celebrate their New Year holiday, Nowrun, around the spring equinox. We prepare some classic and symbolic dishes, which gives us a lens into their very fragrant and hospitable cuisine.

Menu to include: Cucumber & Pomegranate Salad, Chicken Stew with Green Herbs & Citrus, Persian Jeweled Rice, Beet Raita, Persian Love Cake with Rose-Scented Berry Compote



For this class, we are inspired by the world-renowned cookery school, Ballymaloe. Begun by a farmer’s wife to supplement the farm’s winter income thirty-five years ago, this is one of the original farm-to-table cooking schools and the originator of “New Irish Cuisine.”

Menu to include: Leek & Potato Soup, Mustard Baked Fish, Roasted Carrots & Parsnips with Rosemary and Garlic, Peas with Mint, Sticky Toffee Pudding



On a far northern island, challenged by a short growing season for crops, we learn how the clever Icelanders thrive on their native foods. Strongly influenced by their Scandinavian heritage, we enjoy some of their classic recipes and learn how they eat so well.

Menu to include: Carrot & Beet Soup, Icelandic-Style Lamb, Oven-Roasted Vegetables, Slow-Cooked Cabbage, Hasselback Potatoes, Skyr with Blueberry-Rhubarb Compote


August 30

Menu will feature Farfalle with Summer Squash & Tomatoes - Corn Salad - Salsa Verde (Tomatillo) - Fresh Seasonal Fruit Parfait


August 23

Menu will feature Tomato Tart - Black-eyed Pea Salad with Peaches & Pecans - Baba Ghanoush (Roasted Eggplant) with French Bread - Watermelon Ice Pops



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

Philip James JONES, FARM FOUNDER, 1821-1912