One crop, one hour, a lot of tasting. We walk the farm, dig into the genetics behind why we grow different varieties of the same plant, and taste them side by side — from field to finished dish. Each class ends with a prepared dish from our kitchen team that puts the crop front and center.
VARIETY TASTINGS
GRAIN TASTING: EINKORN
Thursday, June 25 | 5:30 - 6:30 PM
$45 / person | BYOB | Rain or Shine | Refundable up to 7 days before the event
Einkorn is the oldest cultivated grain — older than modern wheat by thousands of years. It fell out of widespread use not because it isn't delicious, but because it doesn't integrate well with industrial farming. Unpredictable yields, a hull that doesn't strip cleanly — it's a crop that asks more of a farmer and of a baker. We love that about it.
Join Matt, our miller/baker, for an evening dedicated to this ancient grain. We'll dig into einkorn's deep, nutty flavor, its nutritional character, and what it means to bake with stone-milled whole grain flour. We'll taste test a couple of breads and a specialty prepared bite from our kitchen — all made with einkorn, of course.
VEG TASTING: PEAS
Wednesday, July 1 | 5:30 - 6:30 PM
$45 / person | BYOB | Rain or Shine | Refundable up to 7 days before the event
Pea season in the Northeast is brief, sweet, and closely tied to the shift from spring into summer. That narrow window before the heat settles in is when our pea plants are at their most abundant — sugar snaps, snow peas, and shelling peas, each with its own texture, sweetness, and place in the kitchen.
Over the years, we have refined our pea lineup by choosing varieties that balance flavor, plant structure, ease of harvest, and reliable yields. Different varieties carry different genetics, and those differences are easy to taste.
This class will look at how and why we choose the peas we grow, with a side-by-side tasting of varieties and a dish from our kitchen team built around the best peas of the moment.
GRAIN TASTING: TURKEY RED
Wednesday, July 15 | 5:30 - 6:30 PM
$45 / person | BYOB | Rain or Shine | Refundable up to 7 days before the event
Turkey Red is American grain history in a kernel. Brought to the Great Plains in the 1870s, it became the backbone of U.S. wheat production for generations — before modern breeding moved on to higher-yielding but blander varieties. Once again, we love its quirkiness and flavor profile, even if it demands a little more from us. It's a hard red winter wheat with a deep, earthy richness that makes bread that’s worth eating slowly.
Join Matt, our miller/baker, and Dan Sternbach, the island’s grain farmer, to learn about and taste Turkey Red up close — comparing its flavor to other wheats, learning about our stone milling process, and understanding what whole, freshly ground flour actually tastes like. We'll finish with a specialty bite prepared by our kitchen team.
VEG TASTING: CUCUMBERS
Wednesday, July 29 | 5:30 - 6:30 PM
$45 / person | BYOB | Rain or Shine | Refundable up to 7 days before the event
Cucumbers reach their stride in July. This year, we are growing them in more shapes, skins, and flavors than many people expect.
From the delicate, thin-skinned Diva and Katrina, to the snappy, thick-walled Salt & Pepper, to the long, pale Japanese-style Itachi, each variety has its own personality, texture, and best use.
This class will look at the cucumber lineup currently coming out of the field and greenhouses, the decisions behind what we choose to grow, and the ways genetics shape flavor, texture, and usefulness in the kitchen. We’ll finish with a dish from our kitchen team highlighting cucumbers at their seasonal peak.
VEG TASTING: TOMATOES
Wednesday, August 26 | 5:30 - 6:30 PM
$45 / person | BYOB | Rain or Shine | Refundable up to 7 days before the event
By late August, the tomatoes are at full tilt — sun-warmed, deeply colored, and worth every week of waiting. This is the class for people who plan their whole summer around that first perfect slice.
We grow a mix of varieties every year: old favorites that have earned their place, and new additions we're excited to try. Heirloom or hybrid, the choices we make come down to flavor, disease resistance, structure, and just plain curiosity (we are forever tempted by new varieties from trusted breeders).
Come taste this year’s lineup, hear from our farmers about what drives those decisions and why variety diversity matters more than most people realize, and finish with a dish from our kitchen team that does full justice to peak tomato season.