Happenings
Backyard Chicken Keeping Class!
Are you thinking about getting chickens? There's never been a better time. We are offering a series of classes, which are also suitable for new chicken owners who want guidance on their journey to a healthy, happy flock. You can take 1, 2 or all 3 classes with Wakeman Town Farm's own Chicken whisperer Chryse Terrill.
4/4 6:30pm
4/25 6:30pm
5/9 6:30pm
Join us in the kitchen for a fun spring culinary adventure. There are two sessions, one starting in March. The other starting in May. Register for one — or both! Each runs 5 weeks. $265 (includes all ingredients and instruction)
Day - Wednesday
Session 1 - SOLD OUT! 3/27,4/3,4/10, (Spring recess. No 4/15 class), 4/24, 5/1
Session 2 - 5/8, 5/15, 5/22, 5/29, 6/5
Time: 4:15-5:45
Ages: Grades 1-6
Instructor: Robyn Herman
Students: Max 12 for best experience
With the warmer weather comes the opportunity to make fresh spring meals that are both delicious and nutritious. In our new spring kids’ cooking class with Chef Robyn, we will be preparing healthy spring recipes. This class will teach various culinary—and life—skills, including nutrition awareness, seasonal eating, and proper cutting technique (see full range of skills below). Recipes are veg-forward, and include turkey taco skillet, broccoli and chicken lasagna, mini burgers with the works, vegetable stir fry, pasta primavera, yogurt & honey fruit dip with our very own WTF honey, cinnamon raisin granola bars and fresh strawberry cupcakes.
Chef Robyn has been developing and delivering personalized cooking programs, birthday parties, and facilitating educational experiences for after-school programs for over 20 years. She teaches basic techniques and methods to build confidence and independence in the kitchen. Her classes encourage creativity, responsibility, and fun! Classes incorporate fresh ingredients with an eye toward nutrition to teach students how healthy food can be tasty food. Children learn a variety of helpful skills, such as measuring, baking, kneading, chopping and following directions while staying safe in the kitchen.
Thinking about starting your garden? Our Little Seed Library is officially open! Stop by the Farm to pick up some seeds or a book. You’ll find the Seed Library right as you come through the gates, affixed to the wall of the red barn.
Thank you to our generous sponsor Joni Usdan and the Bros Chingas Bros Team at Coldwell Banker Realty and our amazing Farmer Dasha for getting this started! We'd also like to thank Johnny's Seeds and Baker Creek Seeds for their seed donations! 🌱
We rely on the generosity of supporters in our community to run so many fantastic programs and events. Below, you’ll see a few of our stalwart supporters who deserve some time in the spotlight. They are all great local businesses that share similar values around farms, families and wholesome community endeavors. We’d love it if you would support the local businesses and individuals who donate their time, financial support and friendship to keep our community farm thriving. It takes a village!
SPRING FARM DINNER MENU
Thursday, May 2, 2024, 6:30 p.m., $125 pp
BYOB - PLEASE FEEL FREE TO BRING YOUR OWN WINES OR LIBATIONS OF CHOICE
FIRST COURSE
Seared scallops with Dijon-tarragon sauce over Wakeman Town Farm greens with citrus vinaigrette
Artisan rolls with local “ramp” butter
SECOND COURSE
Z’atar roasted tri-colored carrots served over whipped feta with mint-date “jus”
ENTRÉE (PLEASE SELECT WHEN ORDERING TICKETS)
Spring lamb chops with fennel “slaw” and spiced yogurt
or
Spring Bucatini with asparagus, pea shoot Meyer lemon pesto and local buratta
DESSERT
Lemon berry “trifle”
Join Chef Raquel Rivera and Rahz Branch, a popular local mixologist, as they shake things up in Tim’s Kitchen with a combo class that is part cooking/part cocktail-making fun! We will execute the recipes, then sit down to enjoy our creations. $150 pp includes instruction, dinner, cocktails and clean up. If desired, you may BYOB wine or other beverages of choice. 7-9 p.m. 4.11.24
Dinner Menu
Wild Arugula, Shaved Fennel, Salami and Olives w/ Citrus Vinaigrette
Chicken Scallopini w/ Sage, Prosciutto and Provolone
Smashed Red Potatoes w/ Lemon-Garlic Vinaigrette
Blistered String Beans w/ Garlic
Dessert: Broken Meringues & Fresh Raspberry Sauce
Cocktails Menu
Raspminchello Cooler (Champagne Flute) Limoncello | Prosecco | Lemon | Raspberries
Pesche Rosato (Wine Glass) Rose' | Cointreau | Apertif | Strawberry | Peaches | Seltzer
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.
Global Flavors Summer Culinary Camp for Kids
7/8/24-7/11/24
9am-12pm
12 max
$420 per person, includes all ingredients and materials
Explore the world of culinary exploration with our “Kids' Global Flavors” summer cooking camp at Wakeman Town Farm. This immersive culinary experience is designed to introduce young chefs to the vibrant and diverse world of international cuisine. From July 8 - 11, your child will embark on a delicious journey, learning to prepare and savor the distinctive flavors of China, Italy, Spain, and Greece. Menu items include fresh spring rolls, paella, pasta with pesto using our homegrown basil, cannoli, Greek chicken, and tons more.
We begin the day on the farm hand-picking organic ingredients to enhance our seasonal dishes. This is a hands-on cooking experience for kids, promoting creativity and teamwork, as well as cultural insights, seasonal eating, and knowledge about each county’s diverse culinary traditions. Naturally, we will be eating what we make!
Chef Robyn has been developing and delivering personalized cooking programs, birthday parties, and facilitating educational experiences for after-school programs for over 20 years. She teaches basic techniques and methods to build confidence and independence in the kitchen. Her classes encourage creativity, responsibility, and fun! Classes incorporate fresh ingredients with an eye toward nutrition to teach students how healthy food can be tasty food. Children learn a variety of helpful skills, such as measuring, baking, kneading, chopping and following directions while staying safe in the kitchen.
Here’s a heads up: Wakeman Town Farm Town Farm Summer camp registration will be taking place March 6 through the Westport Parks and Recreation Department.
Wakeman Town Farm Camp listings, dates and details are up on our website, so take a look to plan an enriching summer of real farm experiences on Westport’s only working community farm!
What: Spring 1 Program Registration - Programs start in March!
Where: Register through Westport Parks and Recreation
Pro Tip: Check the program descriptions and details here, jot down the program name, dates and code before registering at Parks & Recreation.
Want to attract pollinators to your garden all season long? Sign up for this Pollinator Pathway Talk at Wakeman Town Farm, and bring your questions! 4.24.24 @7:30 p.m.
Canning & Preserving - Jams & Pickled Veggies with Master Preserver Pam Lillis
Tuesday April 30
6:15-8:30 PM
$100 pp. Take What We Make: You will bring home 1 Jar of Jam + 1 Jar of Pickled Veggies
It’s spring and learning to preserve is on everyone’s mind!
This hands-on class will prepare you to jar ‘best of season’ produce as soon as it arrives at our Farmers’ Market, giving you the confidence to easily put up nutritious jars of fresh local fruit and veggies that you will savor all year long. This time-honored and economical method of preserving reduces waste and saves time and money in the long run.
This class offers an Introduction to the Hot Water Bath Method of Canning. We take a 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. Sound intimidating? Pam has got you covered!
Lots of hands make lots of fun, so be ready to chop veggies for pickled veggies or 'Giardiniera ' and prepare fruit for a lower-sugar Jam. Pam will also offer a demo of ‘How to Can Tomatoes’ so you will have the skills to make and store a fresh supply of marinara for year-round enjoyment.
Yes You Can!
Baking with Citrus, 4.7.24, 10-1 p.m.
A Sunny Spring Baking Workshop, $100 pp, includes all ingredients and instruction
These flavors just seem to taste like sunshine! Join us for a baking demonstration and sample some delicious treats that feature the bright flavors of citrus!
We will explore some of the many varieties of citrus available to us and how to make the most of them, and, naturally, we will be tasting what we make!
Learn to make:
Lemon Tart, Glazed Orange and Cranberry Oat Scones , Key Lime Pie and a California Citrus and Olive Oil Cake.
Chef Laura Weinman is a classically trained chef (California Culinary Academy 1986) and cooking teacher who has just recently moved here from Los Angeles. She has spent the last 35+ working as a chef, private chef, corporate chef, caterer and teacher to a varied and celebrated L.A. clientele. She is delighted to discover Wakeman Town Farm as a place to connect her passion for seasonal foods with the garden, and looks forward to sharing her experience and techniques. She believes that giving love and attention to well crafted foods enriches the quality of all of our lives!
REGISTER HERE
Farmstead Mother’s Day Bouquets on Sale NOW!
Go beyond supermarket flowers with a whimsical, farm-inspired bouquet in a mason jar tied with ribbon. These gorgeous local arrangements are designed and created with unique garden florals by local floral designer Sarah Shaw Floral exclusively for Wakeman Town Farm.
Order now though noon May 7 and pickup at the Farm on Sat May 11 from 9-noon. $85 per order
IMPORTANT PICKUP WINDOW:
Pickup is Sat May 11, 9-noon am at 134 Cross Hwy, Westport CT, under the white tent near the Farm's entrance.If you miss the pickup window, we will leave the flowers for you, but we are no longer responsible, as our floral designer must get back to the studio to fulfill her other Mother's Day orders.
A portion of the proceeds will support Farm programs.
@sarahshawfloral
April 26, 2024
4:15-6pm
Ages 6-12
$55 per child
Let’s celebrate the season in this fun Easter + Passover-themed cooking class at Wakeman Town Farm. We will prepare an array of tasty holiday treats in Tim’s kitchen with Chef Robyn — and have a blast enjoying them!
This seasonally-inspired cooking class will ignite creativity, teach kids how to follow instructions, and work as a team, while celebrating two different spring holidays. We will use Matzo two ways — both sweet and savory — preparing crispy ‘Matzo Pizza’ with parmesan and lemon zest, as well as a fantastic Toffee-Choco Matzo ‘Crackle’ (we drizzle sheets of matzo with gooey homemade toffee and melted chocolate). Yum! Our Easter treat will feature an adorable Easter Bunny puff pastry dessert with fresh whipped cream and strawberries. Naturally, we will eat what we make, or take home and save for later. Join us!
Italian Sunday Supper with Anthony Kesselmark, Sun March 10. Two seatings
You know him for slinging primo pizzas every Tuesday at the Farm, but Anthony Kesselmark, aka, Tony Pizza Napolitano, has more culinary tricks up his sleeve — and the pedigree to boot — studying at the CIA and making his bones at L'Impero in Tudor City and at the Michelin-Starred Veritas on East 20th Street, among other restaurants, before moving to the 'burbs. We are thrilled to have him host his first Italian family-style feast at the Farm!
This Sunday Supper is designed to bring friends and family together for an authentic Italian meal, a labor of love for Anthony, who will be simmering his Sunday Sauce for days.
Leave the cooking, cleaning and service to us, and enjoy re-connecting over good food and good times!
Seatings
Seating is limited for best experience.Please choose your preferred time slot:
Seating 1: 4:30-6:30 p.m.
Seating 2: 7:00-9:00 p.m.
Price (includes food + service): $60 pp; $25, kids 12 and under
Beverages: BYO Wine, Beer or Beverages of your choice. Flat water, glassware + bottle openers provided.
Maple Syrup season is upon us! Join our team, Farmers Dasha Horton, Natalie Glidden and Sean Fitzpatrick as they boil our Maple Sap into Syrup. This outdoor experience will offer guests an opportunity to talk our farmers about the process of tapping and producing maple syrup, ask any questions they may have to tap their own trees at home, and to check out our homestead-sized evaporator. Dates: 2/24 and 3/9, 10-1pm. Please note new date is 3/9 due to rain on 3/2
It is also an excellent time to ask our farmers any questions about planning a summer garden. Whether you are thinking about growing vegetables, or ornamental perennials, our Farmers can offer their experience and advice for the upcoming growing season!
While you are visiting, say hi to our Goats, Dollup, Alpaca Sheep and Chickens who love to see friendly faces.
This is a walk-in experience from 10am-1pm, free to the public. Will be re-scheduled if raining. Donations are welcome and do help support the farm’s activities. Sign-ups are encouraged as we will be sending reminder emails closer to the dates. Register here
St. Patrick's Day Cooking for Kids, March 15, 4:15-6:00
Ages: Grades 1-5 (Ages 6-11)
Instructor: Robyn Herman
Students: Max 12
$55 per child
In this two-hour hands-on Luck of the Irish cooking class, which includes dinner, we will get into the spirit of the holiday!
Join us in Tim’s kitchen with Chef Robyn as we prepare delicious Irish-inspired recipes with a kid-friendly spin.
We start with Mini Shepherd's Pie and traditional Irish soda bread, learn to bake cupcakes with Lucky Charms nestled inside, and compose a healthy homemade version of the green McDonald’s Shamrock Shake (using avocado and coconut milk). Trust us, it tastes tastes fab!
At the end of the session, we will sit together in Tim’s Kitchen to enjoy the meal we have prepared. Happy St. Patrick's Day!
Register here
Sold out! Eggstravaganza 2024 is set for 3.30.24. Rain or Shine. Registration is limited.
Saturday, March 30 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" will be provided. Rain or Shine!
A shout-out to our stellar sponsors, Danna Rogers and Jen Kass from The Higgins Group, who don't just fund the event but also help orchestrate it. We also owe a big thank-you to our friends at The Porch at Christie's + Sweet P Bakery, who keep us energized with scrumptious coffee and homemade Rice Crispy Treats! Future tip: This event sells out fast! To join the fun next year, keep an eye on the Farm's home page around mid- to late February when we typically release tickets.
The Flavorful Pantry Workshop - Infused Oils , Fruit Shrubs, and Preserved Lemons with Master Preserver Pam Lillis 10 a.m.-12:30 p.m., $100 pp. Participants will leave with their own jars of these 3 zesty Pantry Superstars as well as recipes.
In this new spring workshop, we are getting ready for the season’s brighter, lighter flavors. We’ll be stocking up on easy-to-store, DIY staples that add a little “pop” to any meal. We’ll learn to make
Fresh Basil Oil for dipping and for use in recipes. We’ll also learn how to make a wonderful Fruit Shrub, a lively tonic that can be incorporated into a range of creative mocktails and cocktails and changed up based on the best fruit in season. This zingy 'drinking vinegar’ has the added benefit of being good for us! It has high antioxidant properties and purifying qualities. It has been known to stabilize levels of blood sugar, and it helps detoxify your liver and make digestion easier.
In addition, we’ll jar Preserved Lemons for use in a range of healthy and delicious Mediterranean/ Middle Eastern recipes. Thinly sliced or finely minced, the peel of preserved lemons punches up tagines and stews, slow-cooked beans, roasted vegetables, and salads, as well as myriad beverages.
Register HERE
Winter Session - Adventures in Cooking Class for Kids
Day - Wednesday
SOLD OUT! Session 1 - 11/29, 12/06, 12/13, 12/20, 1/3
SOLD OUT! Session 2 - 1/10, 1/17, 1/24, 1/31, 2/7
REGISTER NOW:
Session 3 - 2/14, 2/28, 3/6, 3/13, 3/20
Time: 4:15-5:30
Ages: Grades 1-5
Instructor: Robyn Herman
Students: Max 10
Our all-new winter series will help your child become a more creative and confident cook. This winter, kids will enjoy a hands-on cooking experience—from sauteing and kneading dough to chopping veggies and baking. Each session explores the fundamentals behind their favorite foods. They’ll learn basic food prep skills and cooking essentials, as well as the culinary arts of creating a menu and plating dishes. Recipes will include Mini Shepherd’s Pie, Lasagna Cups, Taco Bowls, Veggie Quesadillas, Strawberry Cream Pie in Phyllo, Rainbow Sprinkle Cupcakes,. And, naturally, we eat what we make, so dinner is done!
Chef Robyn has been developing and delivering personalized cooking programs, birthday parties, and facilitating educational experiences for after-school programs for over 20 years. She teaches basic techniques and methods to build confidence and independence in the kitchen. Her classes encourage creativity, responsibility, and fun! Classes incorporate fresh ingredients with an eye toward nutrition to teach students how healthy food can be tasty food. Children learn a variety of helpful skills, such as measuring, baking, kneading, chopping and following directions while staying safe in the kitchen.
