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Green Power After School, fall begins!

• for students in 6th-8th grades
  
• Fall: Sept. 10-Nov. 2; Mondays & Thursdays from 3:00-5:00pm
  
• Cost: $220 for 8-week session for members; $250 for 8-week session for non-members
  
• Stipend paid to students: $2.50/hour
  
• Maximum of 20 students/per week

The Green Power After School program allows participants to further their farm education by engaging with the land beyond the summer months. During the spring, students work in the greenhouse, learn to prepare the ground for planting, and plant their first seeds. During the fall, students join the end-of-season harvest, gain experience with fall crops, and learn how to prepare the earth for winter. Registration for Green Power After School, Fall 2009 will begin August 1, 2009.

Join us for a gourmet dinner prepared by chef Sam Hunt held at the historic Barn of the Josiah Smith Tavern in Weston, MA. From our farm to this table, Land's Sake’s Supper Club dinners feature produce from Land’s Sake and other area farms. A portion of the proceeds support the educational programs of Land's Sake, so please come for a great meal and support the farm! We look forward to sharing a meal with you!

Sam Hunt, a Weston native, is the Executive Chef and Co-Manager at Indigo Bistro in Hamilton, MA. Prior to joining Indigo, Sam was the Executive Chef and General Manager at the West Side Lounge in Cambridge. After switching careers from graphic design and moving back to Massachusetts, Sam spent two years cooking with Barbara Lynch at No. 9 Park in Boston, MA.

Time: 7:00pm (maximum of 40 people per seating)

Cost (includes tax, tip and corkage): $40 for Land’s Sake Members, $50 for non-members (cash or check only)

RSVP (required): Please email supper@landssake.org. Kindly include the number of people in your party, their first names and any dietary restrictions (if applicable).

Cancellations: Because seating is limited and food is purchased in advance, full payment is required for cancellations made within 48 hours of the event date. Thank you for your understanding and cooperation with this policy.

Menu for Thursday, September 10 to be announced

Click here for Chef Hunt's recipe for Toasted Brioche Pudding, featured in the May 28 dinner.

Special thanks to the Women's Community League of Weston, the stewards of the Barn, for letting us host these events at this historic landmark.

All Members are invited to our big thank-you dinner for 2009. As a member of Land's Sake, you are an important part of our efforts. Come to this gourmet slow food meal featuring in season Land's Sake produce...our treat! Do bring your own libations, thankee kindly. In addition to enjoying delicious food with our friends, you will hear from some of our youth workers, our old timers, and a special thank you presentation from our Board and Staff. It will surely be a good time.

Please RSVP for this event with Dave at events@landssake.org.

• For students entering 4th and 5th grades
  
• September 15-November 5; Tuesdays and Thursdays after school, 3pm-5pm
  
• Cost: $250 for the eight-week program for non-members; $220 for members
  
• Maximum of 15 participants/week

Farm and Forest Explorers afterschool extends the farm experience into the fall. Students witness the effect of the changing season on the farm landscape and learn about natural life cycles. Participants will harvest pumpkins and cherry tomatoes, pick fall raspberries and spend time with the chickens as they start laying eggs.

Presenter: Casey Townsend, Education Director
Fee: $5 (payable at the door; limit 10 participants)
RSVP: Click here

August is the time of year when you seem to have so much produce that you are giving it away to friends and family.  Instead of giving it away, however, come to this workshop to learn how to can and dehydrate that fresh produce using proper canning techniques and equipment. This workshop will teach you through hands-on methods how to specifically pickle vegetables and can salsa.

Price: $30 per person. $10 for children under 12
RSVP required: info@landssake.org or call 781-893-1162 (max. of 80 guests)
Please note: In the event of rain, the dinner will be held at the Josiah Smith Tavern Barn, 358 Boston Post Road, Weston, MA

Come out to the farm for a delicious buffet style dinner made entirely with food from Land’s Sake and surrounding local farms. This is a great opportunity to spend a late summer evening taking in the beauty of the farm, celebrating all that the land has to offer, and meeting some of your gourmet food-loving neighbors.

The menu:
Herb Grilled Chicken with Farm Chutney and Peach Catsup
Potato Salad with Horseradish Dressing
Farm Greens with Slivered Fennel and Cucumber Tomatoes Vinaigrette
Assorted Breads with Red Onion and Garlic Spread
Sweet Corn Custards with Farm Raspberrie

Join us for a gourmet dinner prepared by chef Sam Hunt held at the historic Barn of the Josiah Smith Tavern in Weston, MA. From our farm to this table, Land's Sake’s Supper Club dinners feature produce from Land’s Sake and other area farms. A portion of the proceeds support the educational programs of Land's Sake, so please come for a great meal and support the farm! We look forward to sharing a meal with you!

Sam Hunt, a Weston native, is the Executive Chef and Co-Manager at Indigo Bistro in Hamilton, MA. Prior to joining Indigo, Sam was the Executive Chef and General Manager at the West Side Lounge in Cambridge. After switching careers from graphic design and moving back to Massachusetts, Sam spent two years cooking with Barbara Lynch at No. 9 Park in Boston, MA.

Time: 7:00pm (maximum of 40 people per seating)

Cost (includes tax, tip and corkage): $40 for Land’s Sake Members, $50 for non-members (cash or check only)

RSVP (required): Please email supper@landssake.org. Kindly include the number of people in your party, their first names and any dietary restrictions (if applicable).

Cancellations: Because seating is limited and food is purchased in advance, full payment is required for cancellations made within 48 hours of the event date. Thank you for your understanding and cooperation with this policy.

Menu for Thursday, September 24 to be announced

Click here for Chef Hunt's recipe for Toasted Brioche Pudding, featured in the May 28 dinner.

Special thanks to the Women's Community League of Weston, the stewards of the Barn, for letting us host these events at this historic landmark.