Please fill out the information below and you will receive an e mail shortly confirming your place in the selected class. Your credit card will not be charged - it will only be used to hold your spot for the class. You will receive a phone call 48 hours before the event to confirm your attendance, at which point we will charge your credit card.
I would like to pay (in part or whole) with a Gift Certificate

Cancellation Policy:
Due to the nature of our events, cancellations made within 48 hours will incur the full cost of the event.

If Salt Water Farm cancels a class, all guests will be refunded. If the class is rescheduled due to weather or extenuating circumstances, students will be able to transfer the credit to the rescheduled class or receive a full refund.

REGISTER
Gift Certificate Order Form
sample amounts:
Individual Cooking Class: $75
A Full Moon or Sunday Supper: $75 (includes tip)
Workshop: $425
Please fill out the information below and you will receive an e mail shortly confirming your gift certificate order.
PURCHASE
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Below is our complete schedule of classes. Simply click anywhere on a class to register.
You may also call us at (207) 230-0966.

Due to the nature of our events, cancellations made within 48 hours will incur the full cost of the event.
Classes are $75 unless stated otherwise in the description below.
Gift certificates are available - click here for details.
Saturday
3
March
through March 4

Intensive Bread Baking Workshop

10am-3pm each day
In this two day course we will explore bread through hands on experience and group discussion. Our first day together, we will discuss how varying ingredients and techniques yield a wide variety of bread. To explore these techniques and the philosophies behind them we will make our own starter, begin a naturally leavened Rustic Boule, a Pumpernickel, a Rye, and a Brioche dough. To stave off hunger we will also make a quick bread, such as an Irish Soda bread and shake up some fresh butter for a snack while we explore the "whys and wherefores" of the different doughs we have worked with. Day two will include proper handling and shaping of our doughs and baking technique. We will celebrate with a hearty stew to accompany our creations.
This class is $250 for two days.
Saturday
17
March
3pm-7pm

An Irish Feast in Honor of Saint Patrick

Irish food is nothing to take lightly. There are a range of culinary delicacies across Ireland from smoked fish to artisan cheese to hearty stews. Together, we will prepare a Feast made up of classic Irish dishes such as Braised Beef and Guinness Stew, Colcannon, Smoked Trout Salad with Apples and Bacon and a Stout Cake with Whiskey Cream.
Saturday
24
March
5pm-8pm

Brewing Beer at Home

For those of us at the farm, brewing beer is a hobby, not a profession. We find it very gratifying to crack open a home brewed beer, flavored by our preference in style and flavor. In this class, we will review the basics of beer making: sourcing malts, yeasts and hops, the process of fermentation, the necessary equipment, different styles and traditions in beer making and more. We invite you to join us in making the 2011 Salt Water Farmhouse Ale and sampling a variety of expertly brewed beers, all made by local brewers.
Friday
13
April
4pm-8pm

A Lesson in Catalan Cuisine

Catalonia is recognized for its fine ingredients such as the Iberico ham, salt cod, game birds and razor clams. Barcelona is home to one of the most beautiful markets in the world, La Boqueria, which displays the best of what the region has to offer and is home to a dozen tapas bars where croquettes, white anchovies, and pimentos di padron are plated up and piled high for the taking. In this class, we will prepare a some of my favorite Catalan dishes such as Salt Cod Fritters, Spanish Tortilla, Pan con Tomate, Paella and Crema Catalan.
Saturday
21
April
10am-2pm

Ricotta and Mozzarella Making with Ladleah Dunn

In the conversation of globally conscience consumption, cheese is often forgotten. Whether it be made from cow, goat or sheep's milk, cheese is product of what the animal eats and the environment in which it's raised, otherwise know as terroir. In this 4 hour session, we will discuss the effect that government regulations have had on small dairy farms, the process by which cheese is made and in a hands on demonstration, we will invite students to make mozzarella and ricotta.
*Ladleah Dunn has worked at both Ells Farm, a sheep and dairy farm in Union, and Appleton Creamery, a goat dairy farm in Appleton.
Monday
18
June
through June 20

Salt Water Farm Workshop 1

This course is currently full, but you may still register.
You will be placed on a waiting list and notified if space becomes available.
Monday (10am-2pm):
• Making a crusty loaf of bread and butter from fresh cream
• Assembling a garden salad with herbs, lettuces, early radishes and edible flowers
• Simple stock making and a lovage and lettuce soup
• Braised rhubarb and homemade honey vanilla icecream
• A tour and discussion of creating an edible garden scape: Seed starting, establishing beds, building compost, integrating edible flowers, herbs and vegetables in a low maintenance garden plan

Tuesday (9am-2pm)
• A visit to a local dairy farm
• How to shuck an oyster and make a mignonette
• Conversation about fish: How to shop for it, how to clean it and how to break it down, how to make fish stock
• A New England Classic: Haddock Chowder
• How to Make a Pie Crust: Strawberry and Rhubarb Pie

Wednesday (4pm-8pm)
• Mozzarella making with unpasteurized milk
• How to make pizza dough and work a wood fired pizza oven
• The perfect tomato sauce (Nana's recipe)
• Tiramisu with fresh cream and farm eggs
• How to make your own limoncello

This class is $425 for three days.
Saturday
23
June
Noon to 2:30pm

Sharpening Your Knife Skills

We invite you to bring your favorite chef's knife to class with you, where Mary Welch McNeil, a knife skills educator for Shun Knives, will demonstrate the art of sharpening both Eastern and Western style knives, tips and techniques on honing and how to properly use your knife in the kitchen. Students will then practice with their own sharpened chef knives on a variety of raw vegetables after which, we'll all make bagna calda.
Friday
13
July
11am to 2pm

Cobblers, Buckles & Grunts

This course is currently full, but you may still register.
You will be placed on a waiting list and notified if space becomes available.
Maine has a long tradition of pie making and out of it have come several varieties with names like slumps, grunts, buckles, cobblers and crisps. What they all share in common is fruit and some sort of pastry dough, whether it be in the form of a pie crust, a biscuit or a cake. This class celebrates the precious berry season in Maine by walking students through three heavenly recipes that will win the affections of any crowd.
Saturday
21
July
9am-7pm

An Island Foraging Adventure and Feast

This course is currently full, but you may still register.
You will be placed on a waiting list and notified if space becomes available.
Across the bay from Salt Water Farm are dozens of islands, some of which are uninhabited by people but home to clusters of beautiful mushrooms, schools of mackerel, periwinkles and other pristine wild edibles. This class will take six students across the bay to Saddle Island, where we will collect ingredients for the evening's feast and have a picnic lunch on the beach. We will return to the mainland to meet back at the farm to prepare a meal using the ingredients from the island. This class is $375.

If the weather is not suitable for the trip on Saturday, the class will take place on Sunday.
Monday
23
July
through July 25

July Workshop

Monday (10am-2pm)
• Basic Knife Skills
• Making a crusty loaf of bread and butter from fresh cream
• A tour and discussion of creating an edible garden scape: Seed starting, establishing beds, building compost, integrating edible flowers, herbs and vegetables in a low maintenance garden plan
• How to make a French omelet with farm eggs and a sampling of locally smoked meats and fish
• Assembling a garden salad with herbs, lettuces and edible flowers
• Braised rhubarb and strawberries with buttermilk biscuits

Tuesday (10am-3pm)
• A visit to Beth's Farm to collect ingredients for the days meal
• A lesson in chickens and eggs: how to raise laying hens in your backyard
• Boning a chicken, making stock, simple roasting techniques
• Harvesting vegetables and herbs, summer succotash
• Summer berry cobbler and freshly whipped cream

Wednesday (4pm-8pm)
• Cocktail Making
• Arancini with peas, provolone and prosciutto crudo
• How to make pasta from scratch, tossed with foraged mushrooms
• Lemon olive oil ice cream with summer berries


This class is $425 for 3 days.
Saturday
18
August
11am-2pm

Summer Harvest

This course is currently full, but you may still register.
You will be placed on a waiting list and notified if space becomes available.
Our harvest classes are designed to teach students how to create a balanced and inspired meal based around the harvest of that particular time of year. In September, there are bounty of ingredients to choose from and together we will create a four course meal that reflects what we have growing in the garden. Students will harvest the ingredients themselves, clean them and prepare for our afternoon lunch. Dishes include fried squash blossoms with aioli, summer succotash, garden lettuce salad with fresh herb vinaigrette and poached farm egg and lemon balm ice cream.
Saturday
8
September
11am-2pm

Pickles & Preserves

This class explores the science of putting fruits and vegetables up for winter so that on a cold December day, you can enjoy the taste of summer berries on your toast or a crunchy dilly bean long after the bean pole has been taking down. We will discuss the equipment needed to pickle and preserve at home and hand out list of safety precautions to follow while processing the mason jars. We will jar everything from tomatoes, to berries, to beans and more.