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.
Our Summer Series has come to an end! Our next Class Series will be in March 2020.
Check back in late December for a preview of our Spring classes. Registration will open on Groundhogs Day (February 2nd) 2020.
Summer Series: Taste-the-Farm Suppers
Freshly harvested fruits and vegetables from the farm are the basis of our educational series on cooking international cuisines with local ingredients.
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:
Cooking Demonstration by Chef Sherry and farm staff
Weather permitting, Jean Jones will lead a learning walk through our Harvest Kitchen Garden, with the opportunity for participants to harvest a few vegetables for home use
You will be standing for the cooking demonstration and garden walk. Please wear comfortable, closed toe shoes, minimal jewelry, & have long hair tied back.
Weather permitting, we will enjoy our supper outdoors under the Pavilion, accompanied by a glass of Jones wine.
All participants will receive a copy of an inspirational cookbook by Susie Middleton, which has many more recipes for using fresh farm ingredients.
Thursday's 6:30-8:30pm ● $85/person ● Limited to 12 participants per class
July 11: Class Filled: A Trip to Asia
Menu to Feature: Japanese Vegetable Pancakes; Spicy Ginger Peanut Noodles; Spicy Stir-fried Green Beans; Cider-Braised Bok Choy; Gingery Strawberry-Rhubarb Crisp
July 18: Class Filled: Tuscan Farmer’s Supper
Menu to Include: Focaccia with Artisan cheese & Pickled Vegetables; White Beans & Artichoke Hearts with Chard; Braised Fingerlings with Kale Salad; Double Good Blueberry Pie
July 25: Class Filled: Fresh from the Garden Mediterranean
Menu to Include: Herbed Chickpea Flour Pancakes; Garden Frittatas; Quinoa and Melted Leek Stuffed Portobello; Blueberry Buckle
August 1: Class Filled: Mexican Style Small Plates
Menu to Include: Tacos with Lime-Chipotle Sauce; Spicy White Bean Burritos with Green Rice and Pepitas; Swiss Chard and Caramelized Onion Quesadillas; Grilled Corn and Roasted Tomato Salsa; Blueberry Tres Leche Cake
August 8: Class Filled: 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
August 15: Class Filled: Exploring the French Riviera
Menu to Include: Roasted Ratatouille Pasta Salad; Tomato, Corn, Leek and Potato Gratin; Warm Cannellini Bean Ragout; Very Berry Clafoutis
Classes are vegetarian friendly and will be demonstration based.
Please note menus may need to be modified based on seasonal ingredient availability
All classes require pre-registration. Please visit the individual class pages to register.
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.
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.