Happenings
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.
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!
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.
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
Summer Fun in the Kitchen! Garden Pizzas & Homemade Ice Cream Sandwiches
Date: July 23, 2026
Time: 4:30-6:30- 2 hours
Ages: 7-12
Instructor: Robyn Herman/Kathleen Benson
Students: Max 12
Cost $70pp, includes DINNER!
Join us at Wakeman Town Farm for a hands-on kids dinner class where the garden meets the kitchen! Junior chefs will start by harvesting seasonal veggies and herbs straight from the soil.
In the kitchen, they’ll practice age-appropriate knife skills, stretch their own dough, and build personal garden pizzas. While our savory creations bubble in the oven, we’ll whisk together from-scratch ice cream sandwich cookies. After sitting down to enjoy our farm-fresh pizzas, we'll finish the class by transforming those warm cookies into the ultimate ice cream sandwiches.
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.
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.
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
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
We are excited to offer a new Teen Cuisine Cooking Class with chef Kathleen.
Ages 12-17
Max 10
Times: 4:15-5:30pm Tuesdays
Dates: Tuesday, September 1, 8, 15, 22, 29, October 6, 13, 20, $520
Ages 12–17 | 8-Week Culinary Series
In this exciting fall culinary program, students ages 12–17 will build kitchen confidence while developing essential cooking skills and techniques. Participants will learn how to read and follow recipes, understand food labels, and prepare quick, healthy snacks and meals that they can replicate at home. This class is perfect for teens who enjoy trying new flavors and expanding culinary knowledge.
Our fall session celebrates the harvest season! Students will cook with fresh, locally grown ingredients, including squash from the garden, apples from our orchard, eggs from our chickens, and honey and maple syrup from WTF. This is a fully immersive garden-to-table experience.
Each week, aspiring chefs will begin by harvesting seasonal ingredients from the WTF garden (weather permitting) before heading into Tim's kitchen to prepare delicious recipes from scratch. Along the way, we'll discuss the benefits of eating seasonally and how fresh, local ingredients inspire healthy, flavorful meals.
Featured recipes may include:
Thai Curry Chicken
Stuffed Spaghetti Squash
Butternut Squash Soup
Potato Bites
Homemade Granola Parfaits with WTF Honey
Spiced Muffins and Quick Breads for grab-and-go fuel
Whether your teen is just beginning his or her culinary journey or already loves to cook, this hands-on class offers a fun and rewarding way to learn new skills, gain confidence, and enjoy the harvest.
A Special Event with CT Chapter American Rhododendron Society, Blau House & Gardens
and Wakeman Town Farm featuring Melissa Finley Senior Curator, NYBG
Highlights:
Presentation: "Join us for a fascinating exploration of rhododendrons: from their evolutionary
origins to the various modern hybrids and their many landscape uses.
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 $23 - Order Box Lunch ORDER 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 directions and map to BHG will be sent upon registration and handed out at the presentation) also from the flyer and our website listing.
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.
Let’s Dive into Some Fish Dishes! May 7 @6:30 p.m.
It’s the food we likely cook the least at home and order out the most, but why?
Never fear! Come learn the secrets of delicious fish techniques and get the confidence to put these fast and (mostly) healthy dishes into your rotations! Chef Laura Weinman will teach us how to work with a variety of fish, exploring best techniques for each, including sauteeing, roastng, grilling and frying. We will serve them up with tasty seasonal sides and toast with a crisp Sancerre or another favorite libation! (Which you will provide! Class is BYOB!). $135.pp
MENU
Sole Meuniere
Branzino with lemon and rosemary
Salmon with Maple and Mustard
Swordfish Skewers with fresh herbs and lime
Baja=Style Fish Tacos with Cabbage and Crema
SOLD OUT!
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 “
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.
Unwrapping Spring: Friday Afternoon Kids’ Cooking Class
Date: May 15, 2026
Time: 4:30-6:30- 2 hours
Ages: 7-12
Instructor: Robyn Herman/Kathleen Benson
Students: Max 12
Cost $70pp. Includes instruction, ingredients and DINNER!
Grand Finale Friday Afternoon Kids’ Cooking Class
Join us this May 15th for an exciting Friday afternoon of culinary fun where young chefs will celebrate the vibrant flavors of the season! Rooted in a "Seed to Table" philosophy, this hands-on class teaches kids how to transform clean, seasonal ingredients into a delicious, three-course meal.
Students will master the magical French technique of cooking en papillote (in a parchment pouch), practice their knife skills on fresh produce, and learn essential baking techniques. It’s the perfect way to kick off the weekend with creativity, tactile learning, and confidence in the kitchen!
What We're Making:
Main Event: Chicken En Papillote with Spring Veggies & Homemade Fresh Farm Herb Compound Butter
Fresh Side: Early Summer Strawberry & Cucumber Salad with a Shaken WTF Honey-Lemon Vinaigrette
Sweet Treat: Lemon Lavender infused Glazed Mini Bundt Cakes
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!
March 27, 2026
4:30-6:30- 2 hours
Ages: 7-12
Instructor: Robyn Herman/Kathleen Benson
Students: Max 12
Cost $70pp
The "Sunshine & Citrus" Lab Cooking Class
In this March one-off special themed cooking class, kids will focus on bright colors, acidity, and vitamin C to beat the winter blues. Kids will learn about aromatics, fermentation and baking. We will be cooking up Lemon-Herb Chicken/Tofu Souvlaki learning how to Marinate bite-sized pieces of protein in lemon, yogurt, oregano, and olive oil, then threading them onto skewers. “Spring Rise" Focaccia understanding yeast and the tactile "dimpling" technique, and ending with a Spring Bloom Lemon Cupcake infusing fresh lemon zest into granulated sugar with their fingertips for a sensory experience.
Best of all, kids will sit down together to enjoy the yummy meal they made themselves!
Maple Syrup season is upon us! Learn from our Farm team while 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, any questions one may have to tap their own trees at home, and to check out our homestead size 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!
