Class Cancelled-Litchfield, CT
To ensure the safety of our staff and farm guests, we have canceled our Spring Series. Wishing everyone well during these uncertain times.
Litchfield, CT will inspire our April 25th menu and discussion:
Litchfield, CT will inspire our April 25th menu and discussion:
Deer Isle, ME will inspire our April 18th menu and discussion:
The Vineyard, MA will inspire our April 4th menu and discussion:
Newport, RI will inspire our March 28th menu and discussion:
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
Shelburne, VT will inspire our March 14th menu and discussion:
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
Portsmouth, NH will inspire our March 21st menu and discussion:
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
Take a culinary journey to Greece. Explore the vibrant flavors and rich history of food and wine from this beautiful country.
Menu to feature: Garides Saganaki - Shrimp with Tomatoes, Feta and Orzo; Grilled Leg of Lamb with Herb Pesto; Braised Eggplant and Garden Fresh Veggies; Galaktoboureko - Greek Custard Pie wrapped in Phyllo
Menu to Include: Roasted Ratatouille Pasta Salad; Tomato, Corn, Leek and Potato Gratin; Warm Cannellini Bean Ragout; Very Berry Clafoutis
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
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
Philip James JONES, FARM FOUNDER, 1821-1912