Summer Farm Camp 2026 Registration opens feb 3rd 9:00am
Get ready for some fun this summer at Wakeman Town Farm! The Farm will have various summer camp options for children ages 4 - 14. Days will be full of hands-on farm experiences that allow kids to get out in nature, commune with live animals, get busy in the gardens, and participate in engaging projects and activities.
Little Farmers Camp Drop-off program for ages 4-6. Weekly sessions M-F
Jr. Farmers’ Camp Drop-off program ages 7-10. Weekly sessions M-F
Green Teen Summer Service Program Drop-off program for ages 11-14. Weekly sessions M-F
Food Traditions Summer Cooking Camp 2 week of culinary camp for kids ages 7-10. M-Th.
REGISTER BELOW
If you have any questions regarding programs or if you would like us to notify you when links are live please send us an email at education@wakemantownfarm.org
Little Farmers'Summer Camp 2025
Mon-Fri.
8:30-12:00 Ages 4-6
THIS IS A DROP-OFF PROGRAM. ALL PARTICIPANTS MUST BE FULLY POTTY TRAINED
Individual Weeks - $420
Instructor: Chryse Terrilland Farm Camp StaffProgram Description: Youngsters will dabble in all aspects of the farm experience—from planting and harvesting fresh veggies in the garden to feeding our various farm animals. Children will learn how to identify bugs, where to look for monarch caterpillars, and how to collect eggs from the chicken coop! We will also explore environmental topics, such as the importance of butterflies, bee keeping, and fun facts about chickens through visiting guest experts. Children will delight in games, sustainable crafts, and food preparation using veggies straight from the gardens in this delightful and peaceful outdoor farm setting. This is an outdoor program; you will be notified via email of any class cancellations due to inclement weather
| Session 1 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 6/22 - 6/26 | 8:30 - 12:00 | |
| Session 2 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday - Fridqay | 6/29 - 7/3 | 8:30 - 12:00 | |
| Session 3 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/6 - 7/10 | 8:30 - 12:00 | |
| Session 4 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/13 - 7/17 | 8:30 - 12:00 | |
| Session 5 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/20 - 7/24 | 8:30 - 12:00 | |
| Session 6 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/27 - 7/31 | 8:30 - 12:00 | |
| Session 7 SOLD OUT! | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 8/3 - 8/7 | 8:30 - 12:00 | |
| Session 8 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 8/10 - 8/14 | 8:30 - 12:00 | |
Jr. Farmers' Camp
Mon-Fri. Afternoon Sessions 1:30 - 4:00p.m. Ages 7-10
Individual Weeks - Afternoons $400
H
Instructor: Chryse Terrill and Farm Camp StaffCalling all Jr. Farmers! For kids who just want to get their hands dirty and experience what it is to be a real farmer. Learn about sustainable farming first-hand through planting and caring for a garden, feeding and caring for animals, including our alpaca, sheep, goats and more. Campers will hunt for fresh eggs, delight in farm games and taste veggies straight from the gardens. We will also explore environmental topics, such as monarch conservation, permaculture, bee keeping, and candling chicken eggs through visiting guest experts who will demonstrate and talk to the group. We will also enjoy a few “maker" crafts using sustainable/reusable materials.
| Session 1 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 6/22 - 6/26 | 1:30 - 4:00 | |
| Session 2 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday- Friday | 6/29 - 7/3 | 1:30 - 4:00 | |
| Session 3 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/27 -7/31 | 1:30 - 4:00 | |
| Session 4 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 8/10 - 8/14 | 1:30 - 4:00 | |
Green teen Camp
Green Teen Campers learn how to set up and manage their own Farm Stand
Green Teen Camp 2025
Mon-Fri.1:30pm-4:30pmAges: 11-14
Individual Session - $410 per week
Instructor: Farm Camp StaffThis teen apprentice camp for ages 11-14 is focused on fulfilling the Farm's mission to serve the needs of the community while also teaching campers how to lead a sustainable lifestyle.
In this fun outdoor, feel-good program, teen participants will focus on planting, watering and harvesting vegetables that will be sold at our weekly Farm stand. Green Teens will get a first look at what goes into setting up, managing and operating our Farm stand and they will run a teen led Farm Stand towards the end of the camp week. Once per session, we will cook up a nutritious meal with a guest Farm chef for the residents of Westport’s Gillespie Center, incorporating the Farm’s organic produce.
In addition, students will interact with Farm’s rabbits, ducks, chicken, sheep, goats, and our furry Alpacas. They will learn about animal care, feeding, and even halter training. We will also explore environmental topics, such as pollination, bee keeping and permaculture through visiting guest experts who will demonstrate and talk to the group. We will also enjoy a few “maker" crafts using sustainable/reusable materials.
The weekly session ends with a each participant receiving a Wakeman Town Farm Green Teen recognition.
Required: Please bring snack and reusable water bottle every day. Please wear close toes shoes and clothes that can get dirty.
| Session 1 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/6 - 7/10 | 1:30 - 4:30 | |
| Session 2 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 7/20 - 7/24 | 1:30 - 4:30 | |
| Session 3 | |||
|---|---|---|---|
| Days | Dates | Time | |
| Monday-Friday | 8/3 - 8/7 | 1:30 - 4:30 | |
Summer Cooking Camp - Ages 6-11
Seed-to-Table Cooking Camp: Welcome to the Farm!
June 15-18, July 13-16, August 10-13 - Each week offers different themes, menus and skills!
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.
June 15-18. The Great Garden Awakening- Step into the sunshine and experience the "Solstice Sizzle" as we launch our summer culinary season.
Each morning, we head to the garden to harvest peak-season crops and plan a journey into our daily menu. Each chef will pot his or her own herb to take home and watch grow. Back in the kitchen, we master knife safety while we wash, chop, and prep and cook our garden finds. Sample Fare: marinated lime and herb steak and chicken strips with watermelon, cucumber-mint salad. We will even learn how to make pickles from cucumbers on the Farm and finish the day with buttermilk biscuit shortcake and WTF lavender cream.
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.