Join us for another workshop focused on jam!
After June's class quickly sold out, we're glad to announce Chefs Erin Connell and Paula Markus have added a second event. Join us for another fun and exclusive, after-hours event on the farm starting with a complimentary drink and snacks.
Learn how easy it can be to make jam from your favorite summer fruits! We’ll make a delicious jam and demonstrate sweet and savory ways to use it. Guests will go home with a pint of berry jam and inspiration for their next dinner party or BBQ.
Chef Erin has been a prominent figure in Portland's culinary scene for nearly two decades, working at establishments such as Carafe Bistro, Papa Haydn, Tasty & Sons and Hopworks Brewery. She currently collaborates with the Sesame Collective, crafting desserts for restaurants like Shalom Y’all, Dolly Olive, and Mediterranean Exploration Company.
Chef Paula, who oversees the farm's market and grill food, is renowned for her achievements in pickling and preserving. She has been using a particular pickle recipe for decades, which earned her two gold medals in the Portland Dill Pickles competition. She's the former owner of Chop Butchery in City Market and Chop Restaurant in St. Johns.
What to Expect
Farm, Market, Bar & Grill: Come earlier if you want to see the farm, animals - or eat or drink.
Welcome Drink: Enjoy a refreshing seasonal drink of your choice, from the farm bar, upon arrival.
Mediterranean Platter: Savor an assortment of snacks from a Mediterranean platter.
Take Home: A jar of berry jam—and inspiration for your next gathering.
Ages 18+
Tickets: $60
Schedule
Farm's bar, grill & market public hours: 10:00 AM - 6:00 PM
Check-in: 5:00 PM - 6:00 PM
Workshop: 6:00 PM - 7:30 PM
Summer 2025 “Sip &” Series
This event is part of our new Summer 2025 “Sip &” Series — Wednesday evenings on the farm, after hours.
It’s all about slowing down midweek and spending time doing something with your hands, your heart, and maybe a frosé in the mix. Whether you're dyeing, fermenting, pickling, printing, or just reading quietly under our 500-year-old oak… these nights are about gathering in a relaxed, creative space and letting the farm do what it does best — inspire.