At the Farm

Farm to Table Dinners

This is a great opportunity to interact with the farm and the local food movement. Come on out and see where and how the food is grown. Then watch expert chefs turn that very food into an exquisite meal on the spot. For an upcoming schedule, follow the links below or watch our Current News section for postings. Reservations, planning and payment are all made thru the Restaurants that Sponsor them. Farm Dinner season is from Late June until mid-September.

Terroir Restaurant

The Squeaky Bean

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Farm Tours

Tours are a great way to introduce a large group to the local food system. Here at the farm we offer a limited number of guided tours. A typical tour will last about 1.5 hours and will discuss things like greenhouse growing, season extension, crop rotation, biodynamic farming, compost building, succession planting, post-harvest handling, packing, marketing and distribution. All guests will have the opportunity to get their hands dirty if they want.
There is a $15 fee per person with a minimum of $150/tour. For large groups please contact us for special rate.

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Workshops

One of our goals here at the farm is to provide an opportunity for education.

Upcoming 2012 workshops include:

This year the farm will be hosting a series of workshops in Biodynamic Agriculture instructed by Jim Barausky and Cheryl Mulholland.  Follow the link to find out more.  Great for the home gardener, small farmer, and beyond.

www.goodfarmers.org/classes-workshops

Volunteer Opportunities

Come volunteer to see the farm in action! Volunteering on the farm can be a lot of fun and is incredible, hard work. All volunteers are assigned to work with a crew leader for a 2-4 hour shift. Every day/hour is different on the farm so be prepared for Hot, Cold, Dry, Wet, and buggy all in the same day. Please wear appropriate clothing including proper shoes, socks, hat and gloves. Please bring your own food and water. Potable water is available.  Contact us via email with inquiries. Small Groups can also be scheduled.

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