“Tarts Galore” is an advanced pastry series, one step further ahead of The Art of Pies & Tarts. In this series we will create tarts and galettes with Linzer, Herb, and Cornmeal Crust doughs. You will work…
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About Our Classes
Classes at The Farmhouse Kitchen offer home cooks the opportunity to learn from a variety of local professionals. Our chefs come from different backgrounds and disciplines, sharing information about a variety of cultures and diets, cooking techniques, nutrition and wellness. Classes at The Farmhouse Kitchen are a place to have fun with old and new friends. Class size is limited so students receive personal attention. Each class features tastings or a light meal.
We hope you will flip through our schedule and sign up now!
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Dyeing Easter Eggs With Natural Dyes
Learn the art of dyeing eggs (and other things!) with natural plant-based dyes. We will talk about color intensity, color fixing and more. While we are making our dyes and experimenting with dyeing styles, Amanda from The Rod Homestead will…
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Reviving Our Local Seed History: Starting Heirloom Seeds
As part of this open-sourced research project, seeds will be needed for those who wish to include our Burlington County seed history in their gardens. In this session, Jeff Quattrone of The Seed Library of Burlington County will walk…
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Easter Yeast breads: Crowning the Table
Join Cara Griffin of Sift Bakery in the Farmhouse Kitchen for a class on sweet holiday yeast breads. Every culture has a spring celebration yeast bread. Learn techniques for filling, shaping, braiding as well as tips for a good…
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Spring on Your Table: Creating Compound Butters with Edible Flowers and Herbs
Homesteader Amanda from The Rod Homestead will show us how to make fresh and colorful compound butters with edible flowers and fresh herbs. A slice of springtime on a party table, compound butters can be made with almost anything, from sweet…
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Tarts Galore! The Cornmeal Crust
“Tarts Galore” is an advanced pastry series, one step further ahead of The Art of Pies & Tarts. In this series we will create tarts and galettes with Linzer, Herb, and Cornmeal Crust doughs. You will work with cheese fillings,…
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Peachy Citrus Marmalade
By definition, a marmalade is a preserve made from citrus fruit, especially bitter oranges, prepared like jam. Danielle Brenner, our resident canning expert from The Jersey Farmhouse, will add the taste of summer to the freshness of citrus and teach us how…
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Backyard Biodiversity: The Iconic Jersey Tomato
This session will focus on the history of tomato breeding in South Jersey. Originally, many of our iconic tomato breeds were created on large farms. Many of those farms are now our own backyards. Jeff Quattrone of The Seed Library…
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Honeybees: Life In The Hive
Jason Schoff from the Millcreek Apiary will teach us everything we ever wanted to know about honeybees. Learn about honeybee breed differences, how a hive works, what happens in winter, and threats to bees (among other topics). This presentation will…
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The Organic Garden: Secrets of Spring Planting
For our third session, the group will be transplanting our mature seedlings into the Agriculture Center’s Demonstration Plot. Participate in hands-on opportunities to learn about planting with intention, giving plants the appropriate care, space, and nutrition. Discuss the potential hazards of growing outdoors,…
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