“People who love to eat are always the best people.”
Classes and Workshops to help you Bring the Farm Home to Your Table, Your Family, Your Community
Stepping into the world of farm to table eating can be daunting – it is not just about following a recipe, it’s a whole new way of conceptualizing the world around us, of participating in and fostering a vibrant local community, of tasting and experiencing the changing seasons in our food, and understanding how what we eat influences the world around us and shapes us in turn.
Let’s talk about food – where it comes from, how we grow it, how we process it and preserve it, how we change its flavors, and how it nourishes, entertains, and unites us.
Belvedere Farms Institute
The Institute is currently housed in the kitchen of our 1908 farmhouse where we offer classes on all facets of home cooking, canning and preserving, gardening, homestead skills, farm to fork meal planning, animal husbandry, home butchering, and more.
We’ve worked so hard and made so many mistakes in our farm to fork adventures and we want to share that with you! Perhaps the most important lesson of all is that you don’t have to have a farm to incorporate timeless values into your modern life.
Some of those principles include: use it up (no waste), eat seasonally (what’s available is always best), eat together (food has always been a way of forging community), and save for a rainy day (garden produce preserved for winter eating are a burst of joy).
The Home Baker
Classic French Bread
Family Favorite Breads: Honey Oat, Whole Wheat, Enriched
Fresh Homemade Pasta: mixing, shaping, and cooking with
Preserving The Harvest
Fresh & Canned Salsas: classic tomato, salsa verde, peach lime salsa
Traditional Jams (no pectin added): strawberry, peach, raspberry
Tomatoes: salsa, tomato sauce, roasted tomato sauce, sun-dried tomatoes, tomato jam
Fresh Mozzarella: the stretchiest, tastiest, freshest mozzarella you’ve ever had. Learn all the skills you’ll need to get beautiful homemade mozzarella every single time (these techniques work with both raw and pasteurized milk)
Farmer’s Cheese: Simple and delicious. This soft spreadable cheese is the perfect snack smeared on apples and drizzled with honey or spooned onto crackers with a dollop of pepper or tomato jam
What To Do With Raw Milk: The possibilities are endless, but we’ll start with farmer’s cheese, sour cream, cream cheese, junket, clabber, and cottage cheese
Farm to Fork Meals
These classes focus on making every ingredient from scratch with ingredients grown right here on the farm – breads, meats, condiments, vegetables.
The Reuben Sandwich (sourdough rye bread, home-cured pastrami, russian dressing, sauerkraut)
Pork Tacos (homemade tortillas, marinated smoked pulled pork, salsa verde, fresh garden slaw)
Sicilian-Style Pizza (pizza dough, tomato sauce, mozzarella made with farm-fresh milk, home-cured salame)
Gnocchi (gnocchi pasta, cream sauce, fresh vegetables & herbs)
Stuffed Ravioli (pasta dough: making, shaping, and stuffing, ricotta made with farm-fresh milk, herbs, red sauce)
Spaghetti & Meatballs (pasta dough: making, shaping, and cooking, tomato sauce, meatballs with farm-fresh pork and grass-fed beef, parmigiano cheese made with farm-fresh milk)