Coming Soon! Rhododendrons: From Wild Roots to Modern Blooms A Lecture 5.17 10:00

A Special Event with CT ARS , Blau House & Gardens and Wakeman Town Farm featuring Melissa Finley Senior Curator, NYBG

Wakeman Town Farm and Blau House & Gardens..

Join us for aT Wakekeman Town Farm for a Lecture on the journey through the evolutionary origins and modern hybrids of the rhododendron and their landscape use. Tour to follow at the Blau House & Gardens.

Highlights:

• Presentation: "Join us for a journey through the evolutionary origins and modern hybrids of the rhododendron and their landscape use.

Melissa Finley, a Senior Curator at the New York Botanical Gardens will giver her presentation on Rhododendrons: From Wild Roots to Modern Blooms”.

• Box Lunch: Enjoy a delicious meal with fellow plant enthusiasts. Order number and type of sandwich in box lunch per Box lunch $20  -  Order Box Lunch Here

• Guided Tour: Explore Blau House & Gardens, a Westport hidden gem.

• Schedule:

  * 9:30 AM – Coffee and pastries

  ( sponsored by Olivers Nurseries )

  * 10:00–11:15 AM – Talk with Melissa Finley, a Senior Curator at the New York Botanical Gardens

  * 11:15 AM–12:15 PM – Box Lunch

  * 12:30–2:00 PM – Tour of Blau House & Gardens

  (Parking for tour at #9 Bayberry Ridge Road driveway and across the driveway along the stonewall and at #7 Bayberry Ridge Road Driveway)

WTF Cozy Loop Collective April - June Drop-In Dates Anytime Between 9:30 - 11:30 am

Come join the Wakeman Town Farm Cozy Loop Collective. In this warm, welcoming environment held at the Farm, individuals of all skill levels can gather to share their passion for working with any fiber they enjoy. This is not limited to knitting all are welcome.

Enjoy your morning coffee or tea in a relaxed environment, where you can exchange tips, patterns, and stories on what you are working on. Participants should bring their own projects to work on along with their skillset and can connect with Judy Sloan, our resident knitting aficionado on any questions they may have with their work. The Wakeman Town Farm Cozy Loop Collective will foster a sense of community, encouraging conversation, creativity, and connection. Its the perfect place to unwind and create together.

Please know that it is not necessary to stay for the entire time, drop in and out for what works with your schedule during the window this will take place.

All knitters and crafters welcome to join. You do not have to be a knitter; we welcome people who work with all fibers and yarn.

This event is free but we ask for you to register so we know the size group we can expect.

Upcoming Dates the group will meet are

4/14, 5/12 & 6/9

Kids’ Special Friday Class: Celebrate Spring in the Kitchen! 4.24.26

Kids’ Special Friday Class: Celebrate Spring in the Kitchen!

Grade 2-6, 4:30-6:30, $70

Spring is officially here, and we are so excited to get back into the gardens and start cooking! Drop your aspiring young chefs off at the Farm for our special one-off after-school special Spring Cooking Class.

This hands-on class focuses on the bright, fresh flavors of the season, featuring hints of lemon and our own farm-fresh herbs. Our young chefs will roll up their sleeves to create:

-Italian Ricotta Dumplings in Spring Alfredo: A light, delicious sauce studded with fresh seasonal peas

-Mini Carrot Cakes: Individual baked treats topped with homemade cream cheese frosting

Best of all, the class wraps up by gathering around the table in Tim’s kitchen to enjoy the incredible meal we've created together. Come see us in the kitchen and celebrate the season!

SOLD OUT! Drop in Little Farmers Parent and Me April Break 4.13 - 4.15

Looking for some fun and adventure over break. Give your little one the perfect start—join our Drop in parent-and-child farm class where bonding, upclose animal encounters, and joyful discovery at the farm come together to spark early growth. Classes will run as follows:

4.13 @ 10:00 AM

4.14 @ 9:30 AM

4.15 @ 10:00 AM

Suitable for children ages 0 - 5.

Drinking with Chickens is Bwaaack! May 21

Bwwaaack!!! Tickets are now on sale!
Drinking with 🐓 Chickens is a thing, and we’re here for it. The Farm is gearing up to celebrate our third annual event with live music, light bites, craft Bwwaacktails by House of Cocktails and special guest appearances by the WTF flock. Mark your calendars for May 21. Tickets to this fun little hen party are limited, so shake a tail feather 🪶 and join in the fun!

New! Tavern Cooking Class to Celebrate America's 250th Year! 5.16.26

Tavern Menu

Pepper Pot - Slow-braised beef and vegetables

with subtle heat and sweetness

Traditional Onion Pie

Spring Asparagus Salad

Chocolate Torte

Cordial: Cherry Bounce, a cherry liqueur with spices and spirits

Cinco de Mayo Celebration with Chef Alison Milwe Grace of AMG - 5.5.26

Join us for a rite of spring as we celebrate Cinco de Mayo with a festive celebration at the Farm, featuring a Mexican meal crafted by Chef Alison Milwe Grace of AMG Catering and Events. We will be pouring welcome margaritas for you to enjoy, with tequila courtesy of Greens Farms Spirits. If you’d like to imbibe throughout the meal, kindly feel free to BYO your favorite libations, and we’ll provide glassware, ice, water and bottle openers! This one will sell out quickly! $135 pp

FARM TO TABLE-CINCO DE MAYO WITH CHEF ALISON MILWE GRACE
Tuesday, May 5 - BYOB

WELCOME COCKTAIL  
Spicy Mezcal Grapefruit Margaritas   

STARTER
Roasted Corn Guacamole with Homemade Tortilla Chips   

 SECOND COURSE  
“CINCO” Salad with Farm Lettuces, Black Beans, Mango, Local Cheddar, Tomatoes and Cilantro-Lime Vinaigrette 

Cornbread with Jalapeno-Honey Butter

 ENTRÉE 
Al Pastor Pork Enchiladas with Yellow Beans and Rice

 or 
Tajin-Dusted Arctic Char with AMG’s famous “Green Sauce“ with Yellow Beans and Rice  

DESSERT 
 Tres Leches “Parfait “

New! Spring Chicken: Bird is the Word! Cooking Class with Chef Laura Weinman 4.23.26

SPRING CHICKEN: BIRD IS THE WORD!

April 23, 6-9 p.m., $135 pp. No refunds or makeups. You may transfer/sell your tickets if you cannot attend. BYOB

According to a recent article in The New York Times, chicken has become the most expensive thing on the menu. Chef Laura Weinman will explore why good chicken matters — how it is raised, fed and processed, and learn to use the whole bird at home, not only economically but to make a delicious array of dishes. We’ll use whole, free-range, air-chilled birds and prepare both dark meat and breasts with techniques to complement each. As always, these recipes are herbaceous and seasonal, and should be great additions to your rotation! This is a class you will refer back to again and again.

After a demo including spatchcocking, we will break into small teams to execute 4 delicious dishes. And naturally, we will sit down to enjoy what we’ve cooked.

Recipes include:

-Chicken and bread salad with arugula and currants

-Pan-roasted chicken with green sauce

-Marinated and grilled chicken breasts with garlic and lime

-Tuscan flattened chicken

-Braised chicken legs with figs and honey

-Seasonal nibbles and accompaniments

new! Tulipmania Workshop with Christina Koether of Nomadica 5.18.26

Tulipmania Workshop with Christina Koether of Nomadica 5.18.26 @7 p.m.

Class fee: $135 pp, includes all materials and tulip arrangement. Feel free to BYO if desired!

We’re bigtime fans of local flower whisperer Christina Koether from Nomadica in Weston, whose Instagram bursts with beauty all year ‘round. Christina, who enjoys a large cult following, will join us for a very special Tulipmania Workshop at Wakeman Town Farm this May, and tickets will sell out! Christina has grown over 100,000 tulips on her half-acre Weston property—all gorgeously unique varieties. A florist, garden designer, advanced master gardener, flower farmer and sought-after speaker, Christina and her crew offer design, installation, and garden management, as well as a flower bouquet delivery year round, locally grown flower subscriptions in the spring and fall, flowers for small events, and a seasonal flower stand.

Tulipmania: The Class

After the grey winter, nothing puts us in the mind of spring so much as an artful arrangement of colorful tulips. Tulips have a long and fascinating history. Learn about Tulipmania in the Netherlands in the 1630s, a little of the history of the flower, and how to incorporate these springtime beauties into your garden today. We will explore different varieties and how to arrange with them.

-We will each create our own special arrangement to take home at the end of class.

Summer Farm Camp Registration underway

Come spend the summer at the Farm. Weekly camps are offered by age groups Monday - Friday. Kids explore life on the farm through hands-on activities like caring for animals, gardening, nature crafts, and outdoor games. Campers learn where food comes from while building confidence, curiosity, and a love for the outdoors.  

Spots are limited to get yours today!

sold out! EGGstravaganza - Our annual Family Egg Hunt - is here! 4.4.26 -rain or shine!

This is selling out fast!

Hop on over for some family fun at EGGstravaganza! Registration to our annual family-favorite egg hunt for the littles is open!

Join us on the Farm for EGGstravaganza 2026, Saturday 4.4.26, Rain or Shine. Registration is limited. Pro tip: Each year this event sells out fast! Don’t wait to buy your tickets.

Saturday, April 4th is a great day to welcome Spring. 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 a.m. sharp (gates will open at 10a.m.), followed by egg-themed games, storytime readings with Westport Book Shop and photo opps with Big Bunny. Visit the Farm's real animals, too! We will provide yummy treats for the kids and coffee for the big "kids" from our friends at The Granola Bar, Sweet P Bakery and Danna Rogers and Jen Kass Team at the Higgins Group.

SOLD OUT! Kick-Start Your Spring Vegetable Garden with Wild About Veggies 4.6 @ 7:00 p.m.

Spring is the moment when a great garden is made—or missed. This workshop will walk you through everything you need to know to launch a healthy, productive vegetable garden from day one. We’ll cover how to prep your soil, what to plant first, smart layout and spacing, and the small early decisions that make a big difference all season long.

Whether you’re starting from scratch or trying to do better than last year, you’ll leave with clear next steps, a planting plan, and the confidence to get growing.

Perfect for beginners and returning gardeners who want a strong, stress-free start to the season.

Join Paula Koffsky and Orna Stern, to learn everything you need to know to launch a healthy, productive vegetable garden

April 6th @ 7:00 Wakeman Town Farm

Bwwaack, bwwaack! We’re crowing about our EGGcellent two-session Chicken Keeping workshop

Want to start a chicken flock but don’t know where to start? We’ll walk you through the process in 2 informative hands-on workshops

This workshop is designed to offer the novice a comprehensive guide to raising chickens responsibly at home. The series is broken into two sessions. Take one, or both! Participants will be able to purchase their own handy starter pack, including feeder, waterer, wood shavings and 5-lb bag of organic feed!

Workshops taught by our own WTF staff and local chicken experts, guest speakers and sponsors.

Pricing: $60 per session (sold individually).

Optional: Optional: $50 Chicken Starter Pack: feeder, waterer, wood shavings and 5-lb bag of organic feed

Session 1: April 1 6:30 PM 2026– Introduction & Starting Your Flock

Session 2 – April 29 6:30 PM 2026

Basic Needs, Products, Maintaining your Flock, Behavior & Physical Health

Spring Farm Classes: Registration is open! Classes start 3.16

Dreaming of springtime? 🌸 We sure are. Our spring registration is open so be sure to snag your childs spot. When registering please check the ticket date and session. All program links contain options for Spring 1 (March/April) and Spring 2 (May/June).
Let your kids step into the sunshine with our hands-on farm classes—where they’ll plant, explore, care for animals, and grow right alongside the season!

New! Spring Floral Workshop with Lauryn Soden of Stems + Co. 4.2.26

WAKEMAN TOWN FARM - SPRING FLORAL WORKSHOP WITH STEMS + CO

Join us for a spring floral centerpiece workshop at Wakeman Town Farm. Lauryn Soden, owner and founder of Stems + Co, will guide guests in designing custom Spring-themed arrangements using the best seasonal blooms.

Our beginner-friendly, hands-on, comprehensive workshops are the place to come, bring your friends and enjoy an evening of fun and creativity while learning the techniques to design your own floral arrangement! Attendees will leave with a beautiful and substantial flower arrangement that they have made themselves.

What to bring? We’ll do all the work for you! We will provide everything needed to create a unique, inspired and sophisticated flower arrangement to take home and enjoy.

BYOB: Feel free to bring your beverage of choice

The workshop will include:

• The best spring blooms and foliage

• Detailed demonstration on color, texture, form and blooms

• Use of floral tools, vessel and supplies

DETAILS:
When: Thursday, April 2
Where: Wakeman Town Farm. Please park along Wakeman Town Farm Drive and enter through the gates at the red pillars.                                                                                                 
Time: 6:00 - 8:00pm
Cost: $165/ person. Fee includes all flowers, supplies, vase, private workshop. Tickets are non-refundable. Space is limited.

Max Guests: 20

STEMS + CO was founded by Lauryn Soden, founder and lead floral designer, whose work is rooted in a lifelong appreciation for nature, thoughtful design, and the artistry of flowers.

After graduating from Middlebury College in Vermont, Lauryn spent more than a decade in New York City building a successful career in public relations and digital marketing. In 2016, she returned with her family to her hometown of Rowayton, Connecticut, where she combined her strategic background with her creative instincts to pursue a lifelong dream—launching STEMS + CO.

In 2025, Lauryn expanded the business into a larger, dedicated studio space and retail store in Georgetown, Connecticut. The new location serves as a creative hub for floral design, hands-on workshops, and a curated selection of gifts and home décor. 

new! Sprouting Chefs: Springtime Culinary Adventure (Grades 2-6) with Chef Robyn

Sprouting Chefs:  Springtime Culinary Adventure (Grades 2-6) with Chef Robyn
Session 1 -  3/25,4/1,4/8,4/22,4/29, 5/6 (6 sessions; $390)

Session 2- 5/13,5/20,5/27,6/3,6/10 (5 sessions; $325)

Time: 4:15-5:30

Ages: Grades 2-6

Instructor: Robyn Herman

Students: Max 12

Join us for a hands-on journey where young foodies transform the fresh energy of spring into a gourmet feast every week! From mastering the "bear claw" shredding technique for our vibrant Green Goddess Chicken Salad Boats to "planting" hidden veggies into savory Garden Patch Turkey Sliders, students will discover how healthy ingredients create bold culinary flavors. The gardens and the changing season will be a great source of inspiration for our changing weekly menus. 

The adventure continues into pastry as we explore the "Art of the Bloom." Chefs will craft rustic, golden Spring Berry Galettes and delicate "Honeycomb" Phyllo Nests—sculpted into bird-inspired treats and finished with a dollop of Greek yogurt and honey harvested right here at Wakeman Town Farm. It’s a celebration of growth, flavor, and culinary creativity!

And, naturally, we eat what we create! 

New! Spring Cooking for the Minis (Grades K–2) with Chef Kathleen

Spring Cooking for the Minis (Grades K–2) with Chef Kathleen

Dates: March 30, April 6, 20, 27; May 4, 11, 18; June 1
(No class April 13 or May 25)
Time: Mondays, 4:15–5:30 PM
Please note: This class has 8 Sessions | $520 per student
Instructor: Kathleen Benson 
Students: Max 12

This immersive 8-week hands-on spring cooking session celebrates fresh, seasonal ingredients from the garden. Each week, students explore what’s growing, gather ingredients, and cook sweet and savory recipes while tasting, measuring, and learning beginner knife skills, culinary terms, and table setting. We also compost and learn how it nourishes our gardens. The class takes kids from early spring into June, when things start popping in the gardens!

March–April Highlights:
Spring greens, fresh Farm eggs, and herbs and veggies from the gardens inspire recipes like Gnudi Primavera, Carrot Cake Muffins, Lemon Chicken Orzo Salad, and Mini Lemon Thyme Bundt Cakes. Students plant seeds and observe how food grows.

We’ll also make healthy snacks like oatmeal bars, veggie chips with dips, and protein skewers—learning how to “shop” from the pantry.

May–June Highlights:
Cinco de Mayo Fajita Bar with homemade seasoning, guacamole, and salsa;
“Muffins for Moms” Mother’s Day baking class;
Memorial Day BBQ favorites;
A tropical Luau Grand Finale to welcome summer.

Inclusive Neurodiverse Farmer Program Spring 1 Session March - May

Designed for farm hands of all abilities, this unique program offers a hands-on, sensory-rich experience that encourages exploration, creativity, and learning in a natural setting. Our farm provides a safe and welcoming environment where kids can connect with animals, engage in gardening activities, and explore the outdoors at their own pace. Our staff will be trained to support neurodiverse learners, ensuring that each child’s individual needs are met. Activities are tailored to accommodate various sensory, social, and communication styles, fostering a sense of belonging and self-confidence. Whether your child enjoys feeding animals, planting seeds, or simply observing the wonders of nature, they’ll find a space where they can thrive. This program promotes social interaction, emotional regulation, and physical activity, all while nurturing a love for nature. Join us on the farm for a fun, inclusive, and enriching experience that celebrates every child's unique abilities!

This is not a drop off class, your farmer will need an adult buddy (18+) accompanying them to this class. It can be a parent, paraprofessional, babysitter, grandparent or someone else who knows your farmer well that can help support them on the farm while our staff leads both of you and the rest of the class through the farm!

New! Homeschool Spring Cooking Class for Kids - Thursdays

New! Summer Cooking for Kids - Registration Now Open!

Seed-to-Table Cooking Camp: Welcome to the Farm! Classes are almost full!

July 13-16, August 10-13 - Each week offers different themes, menus and skills! 4 Days of Camp

Time: 9:00-12:00
Ages: 6-12
Max: 14
$420/week (includes instruction, materials and ingredients). Lunch is included!

Ready to see where your food really comes from? This summer, step into the magic of Wakeman Town Farm for a hands-on culinary adventure. Each week offers new recipes and culinary adventures! At the Farm, our campers don’t just cook; they experience the full cycle of seed-to-plate food production. Each morning begins in the gardens, where we’ll forage and harvest peak-season ingredients straight from the soil. Then, we’ll move into the kitchen to chop, sauté, and transform our fresh finds into seasonal dishes.

Under the guidance of our expert instructors, young chefs will explore bold new flavors, master essential kitchen teamwork, and build confidence. At the end of the day we gather at the table to share the delicious dishes we’ve created.

July 13-16. Summer BBQ: Grillin’ and Chillin’.  Sample fare: We will learn how to make a marinade and BBQ sauce for proteins and seasonal veggies. Aspiring chefs will learn how to use a meat thermometer and to check doneness.  Sample Fare: We will cool down by learning how to make summer corn salad with herbs from the Farm and enjoy a build-your-own potato bar. We will finish with a refreshing granita with lemon, WTF thyme and honey.  Each chef will  go home with a bouquet of herbs from the garden to enjoy getting creative at home.

August 10-13. The Seasonal Compass: Navigating the Farm Kitchen  bridges the gap between the garden and the plate. Cooking is more than just following a recipe; it is an act of observation. By foraging and harvesting our own ingredients, we learn to respect the seasons and understand how "peak freshness" changes the flavor of a dish. Sample fare:

Heirloom Tomato & Basil: Mastering the art of rustic pastry. Ribbons of Zucchini Spaghetti with garden-fresh tomatoes and peppers. WTF Panzanella Salad with rustic sourdough croutons, aromatics and a balsamic vinaigrette. Garden Pizza with pesto using WTF herbs. Our sweet treat will be a farmstand berry galette.