Spring photo shoots on the Farm! April 16 + 24

We’ve teamed up with photographer Ilona Musial for two days of outdoor photo shoots with adorable Farm animals. Think: Chicks + bunnies. These adorable animals are on loan from a neighboring farm for the shoots, and the photographer will ensure safe handling and gentle care during the session. To learn more about details and pricing, please reach out HERE. A portion of the proceeds will go towards Farm Educational initiatives/scholarships that allow us to bring underserved populations to the Farm for no fee.

New Sessions Added! Lamb Socials

UPDATE: DUE TO POPULAR DEMAND, WE HAVE ADDED NEW SESSIONS, BUT THEY WILL GO FAST! We’re reaching out to the community to help us socialize our adorable new flock. Join us at Wakeman Town Farm to welcome our baby lambs to their new home and get them used to socializing with children and adults. What is involved? You will snuggle them, hold them, and watch them play! It’s a hard job, but someone has to do it. Wink. Lambs are social animals and love to be around people. They can be playful and comical and form close bonds with humans. Lamb socials will be 30 minutes long and rain or shine at the Farm. These little lambs will be thrilled to have you visit with them. Suitable for all ages! Bring the kids! Tickets are $20 per person to cover the costs of staff supervision. Please note, all children require a ticket, except those under 1 year of age. Thank you.



NEW! Canning 102: The Jam! Learn more canning skills with Master Preserver Pam Lillis 6.4.23

Canning 102: The Jam, $125 pp

(This class is designed by request for people who already have an interest in preserving who seek to ramp up their knowledge. It's good for those who know their way around a kitchen as well!)

Do you know how to can? Need a refresher? Would you like to experiment with new flavor trends and foods safely? What the heck is pectin? How can I modify sugar? Love fruit? Love jam? Us too!

Master Preserver Pam Lillis will share her tips for a delicious fruit-forward product every time, just in time for summer’s bounty to come alive. We’ll spend a little more time cooking in this class. Let’s get started right away…you already know the basics! There are so many great ways to use jam in marinades, puddings, and savories…it’s not just for toast anymore! Recipes included.

Take What We Make: 1 Berry Jam/ 1 Stone Fruit Jam

win an electric leaf blower this earth day! 4.22.23

Try your luck. Win an Electric Leaf Blower!

Spring is springing, and Earth Day is around the corner! Have you tried an electric leaf blower? Get a jump on your yard cleanup by buying a ticket (or a few) to win a state-of-the-art Ego electric leaf blower. Did you know that Westport just became one of the first communities in Connecticut to restrict the use of gas-powered leaf blowers? Go electric ahead of the rush!
Sponsored by Liz Milwe and Kristin Schneeman

Tickets: $20 dollars each

Winner announced on Earth Day, April 22!

All proceeds go towards Wakeman Town Farm's educational and sustainability programs

Cheese Making, Pairing + Tasting 4.20.23

Wakeman Town Farm is excited to welcome back Laura Miller for a cheese, oil and vinegar pairing (and tasting!). In this class, Laura will teach how to make mozzarella and pair the cheese with a variety of Delavignes Gourmet infused olive oils and balsamic vinegars. BYOB vino!

Join us as we make, taste and enjoy a delicious evening at the Farm! Then take home recipes and products to recreate at home! Adults only. Class size limited.

Artist and entrepreneur trained at Penn State Cheese & Cultured Dairy program, Laura Miller is a Farmer, Farrier, Chef, & Specialty Food Manufacturer. In addition to her Millmont Farm endeavors which include farm to table sustainable agriculture, she is also a Certified Journeyman Farrier I, a Chef with her own line of specialty olive oil and balsamic vinegars, “Delavignes Gourmet” products of the vine. In addition, she is also the owner and operator of a Specialty Food Manufacturing company, with her family, based in Waterbury CT.

Private Group Lamb Experiences

Looking for a one-of-a kind experience with family, friends or colleagues? Join us this spring on the Farm to welcome our baby lambs to and help us get them acclimated to their new home.

In addition to being a unique experience with your private group, you will be helping our animal care team get our cuddly baby lambs acclimated to their new home. In fact, this intimate contact is vital towards the lambs developing kind, spirited personalities. In this private experience, your small group will have the opportunity to cuddle, hold and watch the lambs play, as they love to be around people. They can be playful and comical and form close bonds with people.

In addition to interacting with our new lambs, you will be able to play with our goat sisters, feed our alpacas, feed and hold our chickens, and see our bunnies.This private session will be one-hour hour long and will be held rain or shine. Fee is $100 for groups of up to 8 people. Please note, all children require a ticket, except those under 1 year of age. Thank you.

Sold out! Vegetable GArdening Do's and Don'ts 4.10.23

Mon, April 10, 2023, 7:00 PM – 8:00 PM EDT

Mid-April is when gardening season goes into full force! With Fairfield County’s last frost date right around the corner, there are some last-minute planting considerations. Join Wakeman Town Farm’s Farmer, Sharon Stone, to discuss some fun “Do’s and Don’ts “ of gardening and property management. She will discuss what the Farm has done to prepare for the growing season, what we will be doing in the following weeks, and what mistakes were made in the past that were actually great learning lessons. Farmer Sharon will also touch upon the responsibilities of owning property, and the importance of maintenance and management.

All ages and gardening levels are welcome. If you have your own tips, lessons, or gardening stories, you will be welcome to share.

Sharon Stone is a Certified Master Gardener, has received certificates in Adaptive Agriculture, and Permaculture Design.

Sold out! a pizza experience with ct’s baker of the year, pierluigi mazzella 5.19.23

MENU 5/19

7-9 p.m., $100 pp

In this class, we enjoy antipasto, pizza and dolce with Fatto a Mano's Pierluigi Mazzella, who has risen to CT Baker of the Year!

We're cranking up our outdoor wood-fired oven and learning about making pizzas with CT's Baker of the Year, Pierluigi Mazzella in this demonstration-style experience. Naturally, we are going to mangia all the good things below! And, it's BYO vino/adult beverages!

First Bites:

Sourdough Crostino: Fatto a Mano's naturally leavened bread (NY stoneground wheat), topped with melted cow's cheese (Beaver Brook Farm), roasted garlic, black pepper, fresh herbs

Mini Calzone: Fatto a Mano's puff-pastry with spinach & ricotta (Beaver Brook Farm)

Handmade Sourdough Semola Grissini: accompanied by feta-pesto (Beaver Brook farm) & homemade 3 cheese-paprika dip.

Neapolitan-style Pizza:(Demonstration)

Traditional Margherita: Real San Marzano tomato, homegrown basil, homemade fior di latte cheese, artisanal EVOO made in WTF's wood-burning oven

Wood-fired Oven Focaccia with homemade stracciatella cheese, prosciutto crudo (San Daniele) & shaved black truffle

Surprise-Star: Local veggies (TBT), ricotta (Beaver brook farm), smoked uncured bacon (Ox Hollow Farm), sweet Italian sausage (Ox Hollow Farm)

Dolce:

Delizia al Limone: Our fresh lemon delight cake made with organic lemons (Gilbertie's).

Chef Bio

Born and raised on the beautiful island of Ischia, Italy, founder Pierluigi Mazzella fell in love with all things food. His father is a professional fisherman on the island and showed the family what it really means to buy fresh and local. This passion for high quality and sustainable food never left Pierluigi as he moved through his culinary-based high school and into the professional food industry. He worked his way around Italy in pizzerias, restaurants, and artisanal bakeries before moving to the US in 2017.

Before opening Fatto a Mano, Pierluigi worked at popular bakeries in Darien and New Haven. He started Fatto a Mano as a small side hustle from his home kitchen in Monroe, under a Cottage Food permit. In 2021, he quit his bakery job to run Fatto a Mano full time, when the demand started to increase. His neighbors could not get enough of the sourdough breads, biscotti, and most popularly, the artisanal panettone! The decision paid off, as he received the award of 2022 Baker of the Year by the Connecticut Restaurant Association.

Pierluigi's passion drives him to constantly research, learn, and experiment. His goal is to create products full of flavor and personality, made with the highest quality ingredients. Pierluigi wants to share his passion with all of you, and hopefully change your perspective of how certain foods should not be seen as the enemy! Instead, we must be more conscious about the ingredients we are using/eating.

You can find Pierluigi's artisanal products at local farmers' markets, including Westport (year-round) and Monroe (summer), as well as local pop-up events. As he transitions into his first commercial kitchen (with your help), Pierluigi is excited to be able to supply to more farmers' markets and local businesses as his business continues to grow!

hands-on lunch and learn pasta class with Vita 5.16.23

$125.00

Location
Wakeman Town Farm, 134 Cross Highway, Westport, CT, 06880

Date & Time
May 16, 2023 11 am - 1 pm

DESCRIPTION
Just in time for Mother’s Day. Learn how to cook a delicious Italian meal. Chef Vita will teach you how to make orecchiette pasta and cook a delicious dish with it.

ITINERARY

Welcome Appetizer

Instruction

ABOUT THE WORKSHOP
All sales final. No refunds will be made if customer cancels their spot 10 days or less before the class. All workshops end with a meal we have prepared together.

Subject to cancellation if fewer than 10 spots are filled, full refund granted.
Alcohol policy is BYOB.

Spring Cooking with Chef Raquel Rivera 3.9.23

Spring Cooking with Chef Raquel Rivera

March 9, 7-9 p.m., $125 pp

Roasted Chicken w Grape Tomatoes, Peppers and Red Onions, Ricotta Gnocchi with Petite Peas and String Beans w/ Citrus Gremolata

BYOB: Feel free to bring wine or other beverage of choice

Chef Bio: Chef Raquel graduated with highest honors from the Institute of Culinary Education after completing her externship at Le Bernardin. After working for catering companies Raquel began teaching at a few NYC based cooking studios until opening A Pinch of Salt over 10 years ago. Chef Raquel teaches cooking fundamentals to all ages, focusing on healthy, seasonal, inexpensive meals that are culturally sensitive and delicious. Furthermore, she has trained adults desiring employment in the culinary field who are now vendors of the Bridgeport Farmers Market Collaborative. In 2010 Chef Raquel’s work was recognized with an invitation to the White House South Lawn as a part of First Lady Obama’s Let’s Move initiative and in 2019 she was awarded Women Business of the Year by the Southern CT Black Chambers of Commerce.

Sold out! Eggstravaganza is an Eggcellent time for the Littles! 4.8.23

6th Annual Wakeman Town Farm Eggstravaganza Egg Hunt

Saturday April 8th, 10-11:30am

Rain or Shine

Saturday, April 8th is a great day to kick off your spring celebrations — bring your whole family (and your egg-hunting baskets!) to Wakeman Town Farm and join in the fun. Egg hunts will kick off at 10:30 the in the morning, followed by egg-themed games, story time readings and photos with Big Bunny. Visit the Farm's real animals too. Yummy treats for the kids and coffee for the big "kids" provided by The Porch. Rain or Shine! Special thanks to our community sponsors, Danna Rogers & Jen Kass Team at the Higgins Group.

Old Fashioned Maple Syrup Boiling - FREE! 3.4.23 + 3.11.23

Maple Syrup season is upon us! Join our team, Farmers Ryan Brunelle and Sharon Stone, while they boil our Maple Sap into pure maple syrup from trees that were tapped on the Farm. This outdoor experience will offer visitors an opportunity to talk to our farmers about the process of tapping and producing maple syrup, ask any questions they may have about tapping their own trees at home, and checking out The Beast, our homestead-sized evaporator. 

It is also an excellent time to ask our farmers any questions you may have about planning your garden. Whether you are thinking about growing vegetables or ornamental perennials, our Farmers can offer their experience and advice for the upcoming growing season! In essence, this is a great time to stop by, meet the farmers, and chat them up!

Bonus: While you are visiting, say hi to our wonderful Goats, Dollup and Elsa, as well as our adorable alpacas, who love to see friendly faces. 

This is a walk-in experience from 10am-1pm, free to the public. This event will be rescheduled if it rains. Donations are welcome and help support the Farm’s educational activities. Sign-ups are encouraged, as we will be sending reminder emails closer to the dates.

registration opens March 10 via Westport Parks + Rec! Summer Farm Camp 2023

Get ready for some fun this summer at Wakeman Town Farm!  The Farm will have various summer camp options for children ages 4 - 14. Days will be full of hands-on farm experiences that allow kids to get out in nature, commune with live animals, get busy in the gardens, and participate in engaging projects and activities.  To get further details, please visit our webpage under Youth Programs/Summer Farm Camp Programs, jot down the Code, and register at Westport Parks + Rec here.
.

Little Farmers Preschool Camp drop-off program for ages 4-6. Weekly sessions M-F

Jr. Farmers’ Camp drop- off program ages 7-10. Weekly sessions M-F

Green Teen Summer Service Program drop-off program for ages 11-14. Weekly sessions M-F

Registration will take place starting March 10 via Westport Parks + Rec.

If you have any questions regarding programs or if you would like us to notify you when links are live please send us an email at education@wakemantownfarm.org


Risotto Workshop with Chef Vita 4.4.23

Date & Time
April 4, 2023 7-9 pm, $125.00

DESCRIPTION
The plate is your canvas. Learn how to make a savory risotto from planning out the ingredients to sketching the presentation on paper to execution and plating. All workshops end with a meal we have prepared together.

ITINERARY

Welcome Appetizer

Instruction

Enjoying Our Creations!

DETAILS
All sales final. No refunds will be made if customer cancels their spot 10 days or less before the class.

Subject to cancellation if fewer than 10 spots are filled; full refund granted.
Alcohol policy is BYOB.

Sold out! Canning Boot Camp with Master Preserver Pam Lillis 4.23.23

Canning Boot Camp with Master Preserver Pam Lillis

Sunday April 23 10:30am - 1pm , $125

Learning to Preserve is on everyone’s mind! This is an introduction to the Hot Water Bath Method of Canning. We take a deep dive into the food safety and general procedures of preserving for a successful seal every time! We’ll cover brines and acids, as well as the packing requirements of hot foods and raw vegetables. This hands-on class will have you prepared to jar best-of-season produce as soon as it arrives at your Farmers' Market enabling nutritious jars of fresh local fruit & veggies all winter long. This economical method of preserving reduces waste and saves time in the long run. Take Home What We Make: 1 Fruit Compote & 1 Dilly Green Beans

Sold out! Baking with Rising Star Pierluigi of Fatto a Mano Breads 3.14.23

Baking with Rising Star Pierluigi of Fatto a Mano Breads

3.14.12 7-9 p.m.

Join Pierluigi Mazzella, of Fatto a Mano Breads, in Tim's Kitchen for an authentic baking class/demonstration, where we will learn to make signature Italian specialties using the best locally sourced ingredients and hear about Pierluigi’s trajectory from home baker to Baker of the Year 2022. Naturally, we will have a chance to eat along the way. The event promises to be delicious and fun! BYO wines.

Note: It's a fundraiser! The proceeds from this event will go towards helping this small cottage artisan, voted Baker of the Year 2022 by the CT Restaurant Association, open his own Westport-based baking operation in a small commercial kitchen. If you can't attend the event but would like to donate, please click on the checkout link for that option.

MENU

Antipasto: Neapolitan Street Food

Sourdough Neapolitan Frittelle w Arucola and Montanara Pizza Fritta with homemade marinara sauce.

First Course: Roman-Style Focaccia (three styles)

Focaccia with Seacoast Mushrooms & Beaver Farm's Pleasant Cow cheese

Focaccia with TBD Veggies

Focaccia with Mortadella Bolognese, Beaver Farm's Ricotta, Gilbertie's Lemon, Pistachio di Bronte

Dessert: Millefoglie

Flaky pastry with Gilbertie's Lemon Chantilly Cream

Chef Bio

Born and raised on the beautiful island of Ischia, Italy, founder Pierluigi Mazzella fell in love with all things food. His father is a professional fisherman on the island and showed the family what it really means to buy fresh and local. This passion for high quality and sustainable food never left Pierluigi as he moved through his culinary-based high school and into the professional food industry. He worked his way around Italy in pizzerias, restaurants, and artisanal bakeries before moving to the US in 2017.

Before opening Fatto a Mano, Pierluigi worked at popular bakeries in Darien and New Haven. He started Fatto a Mano as a small side hustle from his home kitchen in Monroe, under a Cottage Food permit. In 2021, he quit his bakery job to run Fatto a Mano full time, when the demand started to increase. His neighbors could not get enough of the sourdough breads, biscotti, and most popularly, the artisanal panettone! The decision paid off, as he received the award of 2022 Baker of the Year by the Connecticut Restaurant Association.

Pierluigi's passion drives him to constantly research, learn, and experiment. His goal is to create products full of flavor and personality, made with the highest quality ingredients. Pierluigi wants to share his passion with all of you, and hopefully change your perspective of how certain foods should not be seen as the enemy! Instead, we must be more conscious about the ingredients we are using/eating.

You can find Pierluigi's artisanal products at local farmers' markets, including Westport (year-round) and Monroe (summer), as well as local pop-up events. As he transitions into his first commercial kitchen (with your help), Pierluigi is excited to be able to supply to more farmers' markets and local businesses as his business continues to grow!

New Kids' Cooking Class! Simple italian cooking for kids with chef Robyn - two spring sessions

Simple Italian Cooking for Kids with Chef Robyn

Wednesdays 4:15-5:45

Grades K-2

Students: Min 6, Max 10

SESSIONS - Choose one session or both during checkout!

Session 1 - 4/19, 4/26, 5 /3, 5/10

Session 2 - 5/17, 5/24, 5/31, 6/7

In this spring series of classes, kids will make every night Italian fare, featuring easy recipes that are super tasty. The great thing about Italian food is that the recipes can be delightfully simple and still incredibly flavorful.

Effortless dinners and special desserts, including deep dish pizza, cupcakes, wonton mozzarella sticks, chocolate cheesecake stuffed strawberries, and spaghetti casserole.

Robyn Herman has been developing and delivering personalized cooking programs, birthday parties, and facilitating educational experiences for after-school programs promoting food exploration for 20 years.Her classes incorporate fresh ingredients with an eye toward nutrition to teach students how healthy food can taste amazing.

Microgreens 101 - Grow Your Own! 3.13.23

Microgreens 101 - Grow Your Own! 3.13.23, 7 p.m.

We love microgreens and everything around them. If you don't know where to start, come to Wakeman Town Farm to learn from Essential Earth Farms about Microgreens 101! In this hands-on workshop attendees will learn about

• About Urban Farming and Controlled Environment Agriculture

• Sustainable and Equitable Food Systems

• Minimizing waste in agricultural production

• Rethinking food production and distribution

• The nutritional value of microgreens

• How to grow your own microgreens at home!

For an additional fee of $20 each attendee can receive a grow-your-own microgreens kit and microgreen recipes . Each kit provides 3 varieties of seeds to continue growing at home. Kits can be purchased in tickets area as add ons.

*Purchasing a starter kit is not necessary to join the program.

If you would like to purchase a starter kit we the deadline to do so is February 6th.


Follow Us