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2019 Harvest Kitchen

Welcome to the Harvest Kitchen

For six generations, the Jones family has lived on their farm in the White Hills corner of Shelton.  Using traditional methods of farm gardening and cooking, they have thrived on their homegrown foods and now invite you to learn how to use the seasonal harvest.  Located at the heart of our 400-acre farm, the Harvest Kitchen Cooking Studio is a laboratory to learn about environmentally sensitive farming and about the provenance of foods from our agricultural region.  We are a farmhouse kitchen where we create meals of healthy, nourishing foods with as many ingredients as possible from our farm, sharing in the enjoyment of cooking and, afterwards, eating a delicious meal together.


    A World of Flavors

    Memories of travel bring back thoughts of faraway meals with their unique flavors and ingredients. When we can’t travel to exotic places, we can bring adventure into our home kitchens by preparing authentic recipes from foreign lands.

    This spring, we seek places with distinctive cuisines to discover new culinary secrets. For each country, we prepare recipes together under the supervision of our chef. Afterwards, we sit down to enjoy our meal with a glass of Jones wine and review what we’ve learned. 

     

    What Will I Learn?

    • How to maximize flavor in your cooking & inspiration to encourage joyful cooking

    • Knowledgeable cultural & nutrition discussion about we’re eating

    • Tips on finding seasonal, local ingredients 

     

    What to Expect:

    • Class size is limited to 12 people

    • Demonstration of our main course by Chef Sherry and farm staff

    • Hands-on, small group preparation of our meal

    • You will be standing for most of the class. Please wear comfortable, closed toe shoes, minimal jewelry, & have long hair tied back.

    • For a take-home, each guest receives an international cookbook as well as their own Harvest Kitchen apron.


    Spring 2019

    Saturday’s 12-3pm ● $115/person ● Limited to 12 participants per class

     

    March 9: Class Closed - Iceland- 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: Smoked Salmon with Onions baked in Pastry, Icelandic-Style Lamb, Oven-Roasted Beets, Quick-Pickled Cucumbers with Ginger, Spiced Ginger Cupcake served with Skyr and Blueberry Sauce

     

    March 16: Class Filled - Ireland - 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

     

    March 23: Class Filled - Iran - 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

     

    March 30: Class Filled - Ivory Coast & 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

     

    April 6: Class Filled - Italy - 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

     

     April 13: Class Filled - Israel - 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

     

    April 27: Class Filled - India- 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

     

    May 4: Indonesia - 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

     

    Please note: menus are subject to change based on seasonal ingredient availability.


    Registration

    All classes require pre-registration. Online Registration opens for our Spring Series on Groundhog Day: Saturday, February 2, 2019.

    If you wish to register using a Gift Certificate for payment, please contact harvestkitchen [at] jonesfamilyfarms.com with your name, phone number, gift certificate number and the class you are interested in attending.  Once you have successfully been added to the class roster, you will receive an email confirmation. 


    Our Instructors

    JEAN CRUM JONES, 5th generation Jones farm steward, is a Registered Dietitian and Community Nutritionist.  She writes about New England culinary history and loves teaching others about the relationship between food, nutrition, and agriculture.

    CHEF SHERRY SWANSON is classically trained in French and Italian culinary techniques. She uses her love of good food to teach innovative ways of cooking based on the freshest and finest Connecticut farm ingredients available on class day.

    FARM EDUCATOR EMILY FREUND grew up on a sustainable dairy farm in Connecticut and loves preparing seasonal farm foods. She manages our Harvest Kitchen Bakery and Pantry as well as Harvest Your Own and Education programs.

    FARM EDUCATOR MELANIE DELUCA has a degree in Nutrition and Dietetics and is passionate about healthy cooking, especially with local foods. She assists in managing our Harvest Kitchen Bakery and Pantry, Education programs and Winery Tasting Room.

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

    Philip James JONES, FARM FOUNDER, 1821-1912