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2018 Harvest Kitchen

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.


    Farm House Cooking Classes

    Live Deliciously and Well

    We love to cook with our farm foods and we like to teach others how we approach food preparation from the farm kitchen. Snuggled between our busy farm seasons, we design new and unique cooking classes each year that highlight our regional farm food ingredients of the season.

    Our farm chef, Sherry Swanson, demonstrates cooking techniques and leads the hands-on preparation by class participants. Jean Jones, farm owner and Registered Dietitian-Nutritionist, is our host and discuses the agricultural and nutritional aspects of the foods we are preparing. Farm manager, Emily Freund, organizes the class presentations and offers sound cooking advice while we fix our meal. We end each class by dining together around our big harvest table and enjoy a specially selected glass of Jones wine with our feast.

     

    What Will I Learn?

    • Knife handling & cutting methods

    • 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

    • You will be working together with other students in a friendly, hands-on environment led by our professional farm educators

    • 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 kitchen apron, which is yours to keep, & a copy of all recipes at the end of class


    Spring 2018

    This spring season’s hands-on cooking series is inspired by some of our favorite cookbooks. Each class will feature recipes from one cookbook and we will discuss the cooking philosophy and techniques of the book’s author/s.  After preparing a set of dishes, we will sit down together to enjoy the results with a glass of Jones wine. As a take-home, each guest will receive the cookbook, as well as our own “blue apron.”

    Cost: $115/person

     

    March 10: Adventures in Comfort Food - Come and try some one-of-a-kind recipes packed with unique flavors. Recipes for this class come from Kerry Altiero, chef & author, who runs Café Miranda in Rockport, Maine, and is recognized for his wild and delicious spins on favorite comfort foods. 

    Menu to include Lentil Soup; Meatballs; Roasted Kale; Squash Risotto; Blueberry-Apple Crisp with Maple Cream Sauce

     

    March 17: Maple Syrup Cookbook - Taste how New England’s unique sugar accentuates our own regional foods with recipes by Ken Haedrich. We will discover the intriguing note of a complex sweetness paired with savory dishes – from salads to mains.

    Menu to include Sweet Potato and Bacon Bisque; Chicken with Red Wine-Blueberry Glaze; Maple Roasted Root Veggies; Sweet Corn and Butternut Squash Succotash; Buttermilk-Maple Spice Cake

     

    March 24: Smitten Kitchen Every Day - Deb Perelman is a famous food blogger and in this second cookbook has developed recipes that are fun to cook for real people with busy lives, but who want real food. The book is as fun to read as it is gorgeous to look at with photos of all the recipes.

    Menu to include Leek, Feta, Greens Spiral Pie; Mujadara-Stuffed Cabbage; Fennel, Pear, Celery & Hazelnut Salad; Apple Bake with Double Ginger Crumble

     

    April 7: A Trip to the Beach Cookbook - Written by Bob and Melinda Blanchard, who run an acclaimed restaurant on the Caribbean island of Anguilla, the cookbook features island-inspired recipes for family and friends get-togethers. Many recipes are also drawn from their Vermont heritage and all the dishes are easy and appealing.

    Menu to include Mussels; Black Bean Salad with Couscous, Peppers and Peas; Curried Rice with Vegetables; Gingerbread with Warm Cinnamon Banana Sauce

     

    April 14: Prep-Ahead Meals from Scratch - Based on a concept of home batch cooking, Alea Milham’s cookbook shows us how to use simple prep-ahead techniques to streamline weeknight family meal preparation. Also emphasized are affordability, nutrition, and avoidance of food waste.

    Menu to include Asian Chicken and Rice Soup; Pork and Veggie Frittata; Garlic-Ginger Green beans; Lettuce Wraps with Fried Rice; Poached Fruit

     

    April 21: Seafood Secrets - Take advantage of Connecticut’s seafood bounty and gather a multitude of recipes from the Mystic Seaport association’s cookbook. Our class will emphasize a variety of ways to prepare seafood quickly and easily.

    Menu to include Scallop and Corn Chowder; Spiced Dilly Crackers; Baked Fish Cider Mill Style; Canary Rice; Waldorf Coleslaw; Mud Cake

     

    April 28: French Market Cookbook - Clotilde Dusoulier is a unique and original cook. Well-known for her beloved ChocolateandZucchini.com blog, this cookbook features seasonal foods with a French twist and highlights the role of vegetables to achieve bright flavors.

    Menu to include Carrot and Almond Soup; Asparagus Buckwheat Tart; Very Green Salad; Radish Top Pasta; Lemon Corn Cookies with Poached Rhubarb and Orange Sauce

     

    May 5: Simply in Season - This is a go-to cookbook for inspiration after returning home from the farmer’s market with a big bag full of seasonal fresh vegetables. By Mary Beth Lind and Cathleen Hockmanwert, this book also explores how the food we buy and eat affects our local and global neighbors.

    Menu to include Spring Celebration Soup; Sausage-Asparagus Skillet; Spring Spinach Salad with Strawberry Dressing; Company (Carrots) Muffins; Roasted Rhubarb with Yogurt Cream

     

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


    Registration

    All classes require pre-registration online, which will open for our Spring Series on Groundhogs Day (February 2, 2018).

    If you wish to use a Gift Certificate, 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. 

    Gift Certificates can be purchased in-person at the Jones Family Farms Winery and Tasting Room. Please visit our Winery webpage for seasonal hours.


    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 delicious farm foods. She leads the Jones Farm’s education programs for children and adults and manages the Harvest Kitchen Bakery and Pantry.

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

    Philip James JONES, FARM FOUNDER, 1821-1912