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.
Spring 2020 Series
No Place Like Home, Six New England Places of Food Distinction
Our classes will emphasize the simple, honest cooking of New England with recipes inspired by the wealth of superb indigenous ingredients so abundant in our unique agricultural area. As well as learning about the special character of each New England locality, tips for creating a thrifty, sustainable, and seasonal kitchen that enables you to easily make delicious and wholesome meals will be provided.
Saturday's 12-3pm ● $115/person ● Limited to 12 participants/class
Each class will highlight recipes inspired by locations around New England:
March 14, Class Filled: Shelburne, VT
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
March 21, Class Filled: Portsmouth, NH
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
March 28:Class Filled: Newport, RI
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
April 4, Class Filled: The Vineyard, MA
A delightful island with five distinct villages, it is united by its desire to keep alive the Vineyard’s history as a self-sufficient fishing and agricultural settlement. There are thriving organizations which preserve the remaining island farms, farm stands, and agricultural fairs as well as an active local foods education program organized by and for year-round residents.
Menu to highlight Baked Scallops; Baby Potato, Greens and Chickpea Hash; Apple Berry Compote
April 18, Class Filled: Deer Isle, ME
Deer Isle has been a favorite vacation destination of the farming Jones family for three generations, since the early 1900s. A small island for rejuvenation, it has also provided inspiration from the lives of some of its passionate year-round residents: Helen and Scott Nearing, great grandparents of the Back to the Land movement and Elliot Coleman, an original apostle of the organic gardening and farming movement.
Menu to highlight Creamy Clam Chowder; Smoked Salmon Fish Cakes; Double-Good Jones Blueberry Pie
April 25, Class Filled: Litchfield, CT
Located in the western hills of the Housatonic River watershed, this historic region is home to many Connecticut firsts – its first law school and its first agricultural school. Creative artists from New York City have long sought the quiet nature and scenic farmlands of Litchfield as a place of refuge. One of the largest farm regions in Connecticut, it is the home of many innovative farmers and the source of many delicious foodstuffs.
Menu to highlight Corn Bread with Blueberries; Picnic Chicken; Litchfield Artisan Cheese Plate
All classes require pre-registration. Please check back in May for our Summer 2020 Series.
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. To ensure you get into your class of choice, we recommend emailing us by January 31st. 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.
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.
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.