sold out! Mom's one of a kind, and so are these sweet Mother's Day Bouquets

Bring Mom a unique handmade arrangement by Sarah Shaw Floral. 

Make Mom smile with a gift of a sweet and whimsical spring flowers for Mother’s Day, May 14. Each spring bouquet comes in a mason jar tied with gray leather criss-cross cord, designed by Sarah Shaw Floral Design exclusively for Wakeman Town Farm. Plate of cookies for size reference!

We will be taking orders until Wed May 10 @6 pm and orders are limited.

IMPORTANT PICKUP WINDOW:

Pickup is Sat May 13, 9-11 am at WTF, 134 Cross Hwy, Westport, under the white tent near the entrance. In the event of rain, please walk into to the red barn for your pickup. 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! Thank you.

A portion of the proceeds will support Farm programs.

@sarahshawfloral

sold out! Argentine Asado Dinner - A wood-fired outdoor feast with chef pablo nealon 6.2.23

Argentine Asado Dinner - A wood-fired outdoor dining experience with Chef Pablo Nealon
6.2.23 @6:00 p.m.

The “Argentine Asado” goes back to the mid-nineteenth century when the Gauchos roamed the Pampas. Today, it still holds many of those traditions every time a group gathers around the grill. Served outdoors and family style, it is the perfect social culinary experience. We guarantee it is unlike anything you have ever experienced before at Wakeman Town Farm! A carnivore’s dream.

Price: $155 pp. BYO beverages. Glassware, ice, openers will be provided.

Argentine Asado Menu

Starters

Homemade Beef Empanadas

“Choripan”

Homemade Argentine Sausage Sandwiches

Chimichurri and Criolla Sauces

Meats

Smoky Short Ribs / Seared Tomatoes

Tri Tip / Onions a Las Brasas

Skirt Steak / Charred Scallions

Whole Grilled Chicken / Grilled Peppers

Pork Loin / Grilled Pineapple

Sides

Mixed Green Salad

Cucumbers / Tomatoes / Shaved Red onion / Vinaigrette

Squash al Rescoldo

Goat Cheese / Honey / Pepitas / Herbs

Dessert

Homemade Flan

Dulce de Leche / Whipped Cream

A few spots left! Summer Cooking Camp, July - Ages 7-10

Food Traditions & Flavors - Summer Camp (Ages 7 - 10)

Summer Session:

July 10 – 13. M - Th., $400

9:00 a.m.– 12:00 p.m.

Code: WTF105

Registration is thru Westport Parks + Recreation Department + Opens March 10

Food is culture, and a meaningful way to immerse yourself in a destination is through what’s on the plate. Whether it’s ravioli in Italy or dumplings in China, food that has been crafted with global ingredients is the best way to get a strong sense of what the world is all about. Begin the day on the Farm hand picking organic ingredients to prepare the perfect dish with global flavors and traditions.

Enjoy this chef-lead class and explore various countries, such as; Simple Italian Cooking, Asian Street Food, Tapas and Traditions from Spain and more.  

Chef Bio: 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. She teaches basic techniques and methods to build confidence and independence in the kitchen.  She teaches classes that encourage creativity, responsibility, and fun!  Her 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, browning, crushing, kneading, chopping, melting, following directions, and staying safe in the kitchen.

sold out! spring floral arranging workshop 5.25.23

Enjoy a fun night out at Wakeman Town Farm, while creating a beautiful spring centerpiece in your own favorite BYO vase or vessel

May 25, 6:30-8:30 p.m., $100 pp

Wakeman Town Farm's Chryse Terrill will guide you on how to create a beautiful spring centerpiece arrangement inside your own favorite vase or vessel. Attendees will choose from a variety of colorful spring flowers hand-selected for freshness at a local floral market. At the end of the class, you will take home your creations! A perfect night out to enjoy a glass of wine and let your creativity flow. BYOB and snacks. Don't forget to BYOV (bring your own vase)!

sold out! Spring Farm Dinner with Chef alison milwe grace 5.18.23

Spring Farm Dinner with Chef Alison Milwe Grace - 6:30 p.m. Start Time

Note: Al Fresco if weather permits; dress for outdoor dining. If weather is inclement, we will move the event into Tim's Kitchen. Please BYOB your favorite libations. We will have water, ice, glassware and bottle openers.

FIRST COURSE

Sautéed Mushrooms and Shallots over Goat Cheese with Fennel and Pollen. Served over Grilled Bread

SECOND COURSE

Spring Vegetable Salad with Snap Peas, Radish, Asparagus, Tri-Color Tomatoes with Honey-Sherry Vinaigrette

ENTRÉE (Please choose your Entrées during checkout)

Rosemary-Mustard Encrusted Rack of Lamb with Wild Rice Pilaf, Haricots Verts and Baby Carrots

or

Pan-Seared Diver Scallops with Spring Onion Risotto, Artichokes and “Blistered” Tomatoes

DESSERT

Rustic Strawberry Shortcake

Cancellation Policy: No refunds for any reason due to opportunity costs. You may pass your tickets along if you can't make it, but kindly provide us with the names of those coming in your stead. If you can't make it and prefer to donate your ticket(s) back to the Farm, kindly let us know and we will offer them to a Farm volunteer.

Backyard Chicken Keeping - 3 Sessions - March, April, May. Come to one, two or all!

We’re crowing about our EGGcellent three-session Chicken Keeping series designed to offer the novice an introduction to raising chickens responsibly at home. The series is broken into three sessions. Take one, two, or all three! At the end of the series, you will have the opportunity to “adopt” two of the chicks we’ve raised on the Farm, as well as bring home your own handy starter pack, including feeder, waterer, wood shavings and 5-lb bag of organic feed! With the price for eggs at an all-time high, now is a great time to start your flock!

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

Pricing: $60 per session (sold individually).

Optional: $50 Chicken Starter Pack: Includes 2 live Farm-raised chicks, feeder, waterer, wood shavings and 5-lb bag of organic feed

YOU MUST BUY TICKETS TO ALL THREE SESSIONS IN ORDER TO PURCHASE CHICKEN STARTER PACK. You only need to purchase the Chicken Starter Pack once.

Session 1:March 27 2023 – Introduction & Starting Your Flock

In this first session, we’ll cover the basics, including:

Why chickens?

How chickens (flock) can enrich your life.

Environmental positive impacts.

Chicken facts

Basic chicken anatomy

Starting a flock

Rooster pros & cons

Do’s & don’ts

Session 2: April 24 2023 – Coop/Habitat/Environment & Basic Needs

In the second session, we will cover some basic housing/spacing issues and basic chicken needs.

Coop Basics

Free range pros & cons

Local zoning

Chicken basic needs

Creating a happy, stress-free environment

Session 3: May 8 2023 – Products, Maintaining your Flock, Behavior & Physical Health, Support; Adoption

In this section, we get down to the nitty gritty on products and what to expect in terms of your chick’s health/development/behaviors.

Product recommendations

Coop maintenance

Physical & behavior

Disease & pests

Support materials

ADOPTION (If starter pack was purchased)! Bring home two of your fuzzy friends and let’s get this party started!

Cooking for HS + College Students 6.28.23

College with a Side of Culinary: A Cooking Class Designed for College + Older High School Students •

Class  I - Wed. June 21, 6-8:30 p.m. 

Class II - Wed. June 28, 6-8:30 p.m.

Fee: $210 (Two Classes )

Class Package Includes: Two Classes, Recipes, Instruction and Ingredients. Class size is limited to 12 participants for best experience. *Class is appropriate for HS Juniors-College Students.

If you’re a college student who is tired of packaged ramen and cold pizza, join us in Tim’s Kitchen at Wakeman Town Farm for a two-part cooking course designed exclusively for young adults.

We’re inviting a small group of college and pre-college students who seek to enhance their culinary experience for a hands-on class with Chef Robyn. Participants will learn how to prep and plan wholesome meals on a budget, as well as learn how to stock a pantry/fridge for quick meals. We will focus on good, inexpensive, easy-to-find ingredients that can be used in a small dorm room or off-campus kitchen with a few basic pots and pans. 

Examples of dishes that will be taught and prepared include: ‘Chicken Three Ways’ - Sheet Pan Chicken with Veggies, Chicken Parmesan, and Asian Chicken Stir Fry. We will transform ground beef/ground turkey into delicious Taco Bowls, Meatballs or Empanadas. Each class will demonstrate how to use ingredients in multiple ways, so college coeds can enjoy Italian fare one night and Mexican fare the next, simply by changing up proteins, vegetables or spices, or adding hearty sides like pasta, couscous, and basmati rice. We’ll also incorporate fresh herbs and seasonal bounty from the Farm’s gardens. Part of the fun is tasting all the recipes we make, so come hungry!

After two classes, participants will return to campus with new techniques, some proper knife skills, and a newfound confidence in the kitchen. If there's interest, we may add additional sessions.

Chef Bio: 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.

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.

Follow Us