sold out! let’s kick-off A month-long longevity Blue Zone campaign on 6.3.24

June 3, 7:30 - 8:30 pm

Wakeman Town Farm is proud to host the kickoff event for Food Rescue US - Fairfield County’s month-long longevity campaign inspired by the Blue Zone. Join us at the Farm on June 3rd from 7:30 - 8:30pm for an informative evening. Following a screening of Live to 100, Michelle Sinclair Colman, a FoodRescue US Fairfield County volunteer, writer, and nutrition coach, will guide the post-screening conversation and and question session.

Throughout the month, Food Rescue US - Fairfield County will host walks and meetups around Fairfield County to build community and share experiences with the goal to create a mini-Blue Zone right here in our own backyard!

Come join us, learn more about Blue Zones, and add to the conversation and create a healthier, more robust community.

The Blue Zone concept comes from a global study that found the communities around the world where people live the longest, healthiest lives (in their 100s) and discovered that the key lies in four pillars: Plants, Purpose, Pedestrian, and People.

we're restoring the wtf barn for the community. donate here!

As we look forward to 2024, we’re so grateful for all our donors and contributors. If you’d like to make a contribution, rest assured, it will go towards keeping Wakeman Town Farm thriving and serving the community. Click below to donate. You will receive a letter acknowledging your donation for tax purposes. Thank you again for your support. It keeps the animals fed, the lights on, the teachers teaching, and the gardens growing, plus so much more!

Our big project for 2024-25: Let’s come together to raise a community barn!

We have already raised the majority of the funding to complete a renovated barn for community use and we’ve run the gauntlet of Town permits and approvals. We are now asking you to help raise the remaining $50,000 to kick the project across the finish line with a donation of your choosing. This renovated community barn will be a thriving multipurpose space for families; think expanded indoor educational programs for children and adults, barn suppers, potluck dinners, small live concerts, art and yoga classes, barn dances, plays, workshops and more! Plus, there will be a year-round farm store where locals can buy seasonal produce and products from Wakeman and other area farms.  

sold out! Cooking with Herbs featuring Chef Laura Weinman 5.16.24

Cooking with Herbs, 5.16.24. 7-9 p.m., $100 per person. BYO beverages.

The herbs in our gardens are a treasure trove of flavors to enhance all of our cooking. In this interactive class, we will learn to make sauces, marinades and accompaniments right from the garden to delight you in delicious new ways.

Join Chef Laura Weinman in Tim’s Kitchen as we make and enjoy an array of bite-sized proteins, including: grilled shrimp, skirt steak, salmon, chicken and salads — all featuring parsley, mint, cilantro, oregano, rosemary, tarragon, thyme in multi cultural combinations or shining on their own. This is our spring/early summer adventure and we will use as many herbs from our Farm garden as possible. (Stay tuned for the late summer/fall flavors class!).

On the Menu
Grilled Lemon Rosemary Shrimp with Mint Pesto
Little Gems with Tarragon Green Goddess
Mediterranean Salsa Verde with Salmon (and Roast Vegetables)
Skirt Steak with Hand-Chopped Chimichurri
Snap Pea and Bean Salad with Garlic, Mint and Goat Cheese
Cilantro and Lime Lightening Shrimp
Chicken Skewers with Chermoula

Sold out! Drinking with Chickens Day featuring cocktails, light bites + live music 5.23.24

Bwwaaack!!! Tickets are now on sale! $100 pp.
Drinking with 🐓 Chickens is a thing, and we’re here for it. The Farm is gearing up to celebrate our second annual National Chickens’ Day event with live music by Luke Molina, light bites, including pizza by Tony Pizza Napolitano, craft Bwwaacktails by our fave mixologist, @mixxed.by.ed, and special guest appearances by the WTF flock.

Mark your calendars for May 23 at 6:30. Tickets to this lovely little hen party are limited, so grab some friends, shake a tail feather 🪶 and join in the fun!

Special thanks to our sponsors, Westport Family Dental!

Sold out! Spring Cooking for the Minis - Gr K-2

A Culinary Class Designed for Young Chefs (Kindergarteners-Second Graders)

Last Session Before Summer!

Mondays

Time: 4:15-5:45 p.m.

Session 3 - 4 Weeks- $200

May 20, (No Class May 27 due to Memorial Day) June 3, June 10, June 17

Students: 10 Max

Instructor: Kathleen Benson of Culinary Kids

Get ready for Summer fun with our Memorial Day Red, White, and Blue Cooking Series, featuring a fun lineup of yummy and fun savory and sweet snacks for warmer weather. We’ll be getting our hands dirty in the gardens and whipping up a bunch of themes that appeal to this age group, including Our Summer Snack Attack (seasonal snacks!), then a special “Foods on a Stick" treat, as well as our Camping Cookout with fresh bounty from the Farm’s gardens and orchards. Spring in the kitchen with the minis is packed with novel and delicious flavors and a structure that appeals to our youngest chefs. We gear our menus toward tasty and seasonal items, and what is fresh on the farm and in the markets. This class is an introduction to the kitchen, and includes: cooking, baking, measuring, knife skills, science, and exploring the some of the mysteries of cooking. At the end of each class, we come together at the table and discuss what we made, whether we tasted the ingredients we used in the recipes, and where our food came from. It is a great opportunity share a meal and food conversation. In short, it's a class packed with good food and good times!

Sold out! A Holistic Approach to Optimal Aging with Andrea Moss 5.13.24

Join us at the Farm for a discussion with Andrea Moss of Moss Wellness about developing a personalized holistic approach to optimal aging. Andrea will discuss how to incorporate healthy lifestyle choices to reduce the risk of chronic disease, lower inflammation, improve immune function, and support healthy hormonal balance with each season.

Andrea will discuss her tips for optimizing gut health as we age, how to reduce brain fog and support mental clarity, how we can boost overall energy levels through food and lifestyle choices, and her top supplement choices.

Andrea is the founder of Moss Wellness, a team of holistic nutrition coaches that use a functional medicine approach.Andrea strongly believes that the path to health and wellness should feel like fun! While most dietitians dwell on calories, carbs, measurements, and restrictions, Andrea and her team create a highly customized nutrition plan in a way that is flexible, fun, and leads to sustainable change.
Moss Wellness specializes in sustainable weight loss, digestive issues, hormonal balance, food sensitivities, and revamping your diet to include the foods that work best for your unique body.

new! Backyard Chicken Keeping Classes - Series - first class starts 4.4.24!

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

Sold out! Spring Cooking for kids gr 1-6. New session starts 5.8.24

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.

Seed Saving Library is now open! Grab your free seeds! + garden books

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 Love our sponsors! let's show them some love, too!

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 with chef alison milwe grace 5.2.24

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”

sold out! Combo: Cooking and Cocktails with Chef Raquel Rivera 4.11.24

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.

Register now! summer cooking camp for kids ages 6-11

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.

Register here

sold out! Canning & Preserving workshop- Let’s make Jams & Pickled Veggies with Master Preserver Pam Lillis 4.30.24

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!

sold out! baking with citrus - spring workshop with chef Laura Weinman 4.7.24

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

deadline: Farmstead Mother’s Day Bouquets on Sale through May 7 only!

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

New: Easter + Passover Cooking for Kids 4.26.24

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!

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