Welcome to the Harvest Kitchen
For six generations, the Jones family has lived on their farm in the White Hill 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.
Taste-the-Farm Summer Classes
Live Deliciously and Well
Freshly harvested fruits & vegetables from the farm are the basis of our educational series on cooking with farm fresh foods.
Weather permitting, we’ll begin cooking part of our supper in the outdoor oven, then go inside the Harvest Kitchen and watch Chef Sherry demonstrate the preparation of our other dishes.
While our chefs finish the meal, we’ll take a learning walk through the Harvest Kitchen Garden with Jean Jones and harvest a few vegetables for home use.
We return to enjoy our supper outdoors under the Pavilion accompanied by a lovely glass of Jones wine. All participants will receive a copy of an inspiration cookbook magazine, published by America’s Test Kitchen, which has many more recipes for using fresh farm ingredients.
What Will I Learn?
Tips on finding ingredients in season & suggestions for preserving the farm’s bounty
How to maximize flavor in your cooking & inspiration to encourage joyful cooking
Knowledgeable cultural & nutrition discussion about we’re eating
What to Expect:
Class size is limited to 12 people
Demonstration of our meal preparation by Chef Sherry and farm staff
You will be standing for most of the class. Please wear comfortable, closed toe shoes, minimal jewelry, & have long hair tied back.
You will receive a copy of an inspiration cookbook magazine, published by America’s Test Kitchen, which has the recipes we will be demonstrating, along with many more
Classes are vegetarian friendly and will be demonstration based, please review class series description above.
July 26 - Class Filled - Menu will feature Gemelli w/ Pesto Potatoes & Green Beans - Kale Caesar Salad - Flatbread w/Roasted Veggies - Icebox Key Lime Pie with Blueberry Sauce
August 2 - Menu will feature Socca (Chickpea Flatbread) with Swiss Chard, Pistachio & Apricots - Salad w/Blueberry Vinaigrette - Roasted Corn-on-the-Cob - Blueberry Crumble
August 9 - Menu will feature Couscous Patties with Beet-Yogurt Sauce - Green Bean Salad with Cilantro Pesto - Flatbread w/Roasted Veggies - Double-Good Blueberry Pie
August 16 - Menu will feature Vegetable Tofu Stir Fry - Sesame-Lemon Cucumber Salad - Roasted Corn - Peach Shortcake
August 23 - Menu will feature Tomato Tart - Black-eyed Pea Salad with Peaches & Pecans - Baba Ghanoush (Roasted Eggplant) with French Bread - Watermelon Ice Pops
August 30 - Menu will feature Farfalle w/Summer Squash & Tomatoes - Corn Salad - Salsa Verde (Tomatillo) - Fresh Seasonal Fruit Parfait
Please note: menus are subject to change based on seasonal ingredient availability.
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 delicious farm foods. She leads the Jones Farm’s education programs for children and adults and manages the Harvest Kitchen Bakery and Pantry.